tag:blogger.com,1999:blog-10979542477722194982024-03-06T01:09:08.191-08:00Cook with Cindy - Food, Fun, and more!Recipes, tips, menus and stories from dinners past - the good, the delicious and the not so perfect!Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-1097954247772219498.post-29919775801645923902022-11-14T10:01:00.003-08:002022-11-14T10:06:47.347-08:00BIRTHDAY BLITZ!<p><span style="font-size: large;">W</span>e consider November 13th to be the 'kick-off' to the holiday season. It is my husband Jerry's birthday and I like to indulge him in lots of treats. This year's birthday dinner was...</p><p style="text-align: center;"><b><u><span style="color: red; font-size: large;">SALMON TERIYAKI</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8kjHQTfwg4dysyIGqQNTvKABr5cwwBvEweYrQT7m4lzk8J-0epnhPg9JexPZQMholwWTyI2mKV8JQQvIuXPoUvUKVsSnUiMWAxcyV8oigCObXvjZ9bdbI05kDc_Z3YwvS3xc9m5_9Wz6Epc0wLi_11-ecwUnrOB8iozD6giceTVBq7p-gs0HOIqqQ/s3823/Terriyaki%20salmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3823" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8kjHQTfwg4dysyIGqQNTvKABr5cwwBvEweYrQT7m4lzk8J-0epnhPg9JexPZQMholwWTyI2mKV8JQQvIuXPoUvUKVsSnUiMWAxcyV8oigCObXvjZ9bdbI05kDc_Z3YwvS3xc9m5_9Wz6Epc0wLi_11-ecwUnrOB8iozD6giceTVBq7p-gs0HOIqqQ/s320/Terriyaki%20salmon.jpg" width="253" /></a></div>This Teriyaki Sauce is good on so many different things. Sunday was Jerry's actual birthday, but we did the big birthday dinner Saturday night. On Sunday I made a bunch of game-day snacks to accompany our day of watching football. I glazed Rumaki's with the Teriyaki Sauce, which was really delicious (if you like chicken liver!), but that's for another blog. Here's how I made the Sauce...<div><br /></div><div><b><i>Ingredients:</i></b></div><div>3 Tbsp. Teriyaki Sauce</div><div>3 Tbsp. Hoisin Sauce</div><div>3 Tbsp. Soy Sauce</div><div>1 Tbsp. white vinegar</div><div>1 Tbsp. Sesame Oil</div><div>1/3 cup packed brown sugar</div><div>2 large garlic cloves, finely minced</div><div>2 tsp. freshly grated ginger root</div><div><br /></div><div>Sesame seeds and thinly sliced green part of scallion to serve.</div><div><br /></div><div>I made this sauce in the morning and let it sit all day. </div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Combine all ingredients and gently heat to dissolve the brown sugar. That's it! Done!</div><div><br /></div><div>Generously coat both sides of salmon with the Teriyaki Sauce and marinate for about 1 hour. Heat oven to 400 degrees. Remove salmon from marinade and place on a foil lined baking sheet. Bake salmon for about 15 minutes. Cooking time will depend on the thickness of your salmon. It should be flakey, but not dry. While salmon is baking, re-heat the Teriyaki Sauce. To serve, brush the salmon with additional sauce and top with sesame seeds and sliced scallion tops. Sweet, salty, very flavorful!</div><div><br /></div><div><span style="font-size: large;">E</span>very year for his birthday I make an ice cream of his choice. Lately he's been on a Sweetened Condensed Milk kick. He has it every morning in his coffee, so he requested...</div><div><br /></div><div style="text-align: center;"><b><u><span style="color: #a64d79; font-size: large;">COOKIES AND CREAM ICE CREAM</span></u></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN7aksoPMZuoV4-mRNw914AxTDSBIfwGE7S650sSDOdcGPCp6NifTkuwoGEh8DulOEYrUL_66CdBZOlQIUWwPrjR8yUSSNZQ78eoTce_RhkodDJJisMaLgN5IL9U73LabwVU88BqMPAg3lX03QTvfNKCQv8sBRY_suU0Ax6RGDX2hYbjNm5u7LfqGsw/s3144/sweetened%20condensed%20milk%20ice%20cream%20served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3144" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJN7aksoPMZuoV4-mRNw914AxTDSBIfwGE7S650sSDOdcGPCp6NifTkuwoGEh8DulOEYrUL_66CdBZOlQIUWwPrjR8yUSSNZQ78eoTce_RhkodDJJisMaLgN5IL9U73LabwVU88BqMPAg3lX03QTvfNKCQv8sBRY_suU0Ax6RGDX2hYbjNm5u7LfqGsw/s320/sweetened%20condensed%20milk%20ice%20cream%20served.jpg" width="308" /></a></div>I found this recipe online, just to make sure I had the proportions correct. It is, by far, the easiest ice cream I have ever made, and possibly the best! No ice cream maker necessary.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrGfR-mElST1L9WVEvZK-jIMRz34HgAFk6ZEFCgyUNJ3MKmnD_XkfQQSUHC4PgoQqUDx1z_FbWEkgwltYVYd9tquzdRNZq1_3tqCI4V0DvORXmKCw-BgB449E3w-6dj-uc50DN_pK0QxoHyK3LXqhhzBWfaeqQoDqR-njnZRS5ecf7vAeYiP9kctCAw/s4032/sweetened%20condensed%20milk%20ice%20cream%20ingreds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2566" data-original-width="4032" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrGfR-mElST1L9WVEvZK-jIMRz34HgAFk6ZEFCgyUNJ3MKmnD_XkfQQSUHC4PgoQqUDx1z_FbWEkgwltYVYd9tquzdRNZq1_3tqCI4V0DvORXmKCw-BgB449E3w-6dj-uc50DN_pK0QxoHyK3LXqhhzBWfaeqQoDqR-njnZRS5ecf7vAeYiP9kctCAw/s320/sweetened%20condensed%20milk%20ice%20cream%20ingreds.jpg" width="320" /></a></div><div><div><br /></div><div><b><i>Ingredients:</i></b></div><div>2 cups heavy whipping cream</div><div>1 14 oz. can sweetened condensed milk</div><div>1 Tbsp. vanilla</div><div>About 8 Oreo cookies, roughly chopped</div><div><br /></div><div>I made half Cookies and Cream and half plain Sweetened Condensed Milk Vanilla Ice Cream. Use more Oreos if you're making the whole batch with cookies. This ice cream would also be excellent with fresh berries mixed throughout; chocolate syrup; peanut butter with peanut butter chips. Possibilities are nearly endless!</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Place the whipping cream in a large bowl and beat using a mixer until soft peaks are formed. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDaSrJpaRSdXE2pcZfIl8-gZ7WjpDYK-dSgcjH7I6ypEJsmwnp5wvC8owTmK0sqyfuDsoSQa0bUoTuDc2lFX4q0hW306ZeHD21n1yRIst2HqFnVHRoGNCV069Nrp13XmfuMHGs_NGa3w3kgSlAxNzv0ydkX9o_X2-KfC8yms6R35o4HFOP5VkkC3lkA/s4032/sweetened%20consendensed%20milk%20ice%20cream%20soft%20peaks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDaSrJpaRSdXE2pcZfIl8-gZ7WjpDYK-dSgcjH7I6ypEJsmwnp5wvC8owTmK0sqyfuDsoSQa0bUoTuDc2lFX4q0hW306ZeHD21n1yRIst2HqFnVHRoGNCV069Nrp13XmfuMHGs_NGa3w3kgSlAxNzv0ydkX9o_X2-KfC8yms6R35o4HFOP5VkkC3lkA/s320/sweetened%20consendensed%20milk%20ice%20cream%20soft%20peaks.jpg" width="240" /></a></div>Fold in the sweetened condensed milk and vanilla. Gently stir until the condensed milk is absorbed. Transfer to a freezer safe container. Stir in the chopped Oreos. Place in the freezer for at least 6 hours to allow the ice cream to set. Remove from freezer about 10 minutes before servicing. Can you believe how easy that is?!</div><div><br /></div><div><b><i><span style="color: #3d85c6; font-size: medium;">THE NEXT MORNING...</span></i></b></div><div><b><i><span style="color: #3d85c6; font-size: medium;"><br /></span></i></b></div><div>For breakfast I made <b><span style="color: #800180; font-size: large;">OVERNIGHT YANKEE FRENCH TOAST</span></b>. This is the special breakfast my Mom made for every Thanksgiving and Christmas morning. The contrast of the pudding like texture with crispy top is fabulous. It's very sweet, but bacon helps to cut that. This is nearly my Mom's recipe, but I bulked up on the spice. And so nice, especially on the holiday, to have breakfast all ready to pop in the oven since you make this the night before. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbidda51RAcLwLR5mxlHySya_tcnR_qzipOWy635xiMBGxdDM2Lt4nFnLoroFmAKvpUrCDTOhwOo1f5P_Ukz8SzBnxkhXnaMjq1R5ORbORXACYFTZeJLAb_hkJAp7NjNNEoz2xz_FK6WHDL0U5cGXFSgASu-idZMY6zXwBI1SUBVSGwR7H0P_RiacPQ/s3302/Yankee%20Fr%20toast%20served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3302" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbidda51RAcLwLR5mxlHySya_tcnR_qzipOWy635xiMBGxdDM2Lt4nFnLoroFmAKvpUrCDTOhwOo1f5P_Ukz8SzBnxkhXnaMjq1R5ORbORXACYFTZeJLAb_hkJAp7NjNNEoz2xz_FK6WHDL0U5cGXFSgASu-idZMY6zXwBI1SUBVSGwR7H0P_RiacPQ/s320/Yankee%20Fr%20toast%20served.jpg" width="293" /></a></div>I made my Mom's plain old white bread recipe to make the Yankee French Toast. My Mother made bread often and this recipe is simple, but delicious. Go to my home page and put White Bread in the search bar if you'd like the recipe. <div><br /></div><div><b><i>Ingredients:</i></b></div><div>4 1" thick slices white bread, cut in half on the diagonal</div><div>6 eggs</div><div>1 1/2 cups milk</div><div>1/3 cup sugar</div><div>1 Tbsp. vanilla</div><div>1/2 tsp. nutmeg</div><div>1/4 tsp. cardamon</div><div>1/2 tsp. cinnamon</div><div>1/4 tsp. salt</div><div>2 Tbsp. softened butter</div><div>Drizzle of maple syrup over the top. </div><div><br /></div><div><i><b>Preparation:</b></i></div><div>Generously butter bottom and sides of glass baking dish. Butter one side of the bread and place in pan butter side up. </div><div>Beat eggs, add milk and all spices and pour mixture over the bread. Drizzle with maple syrup. Cover and refrigerate overnight.</div><div>Remove from fridge and let site on the counter for 15 minutes.</div><div>Preheat oven to 350 and bake uncovered for 45 minutes or until custard sets. Place under the broiler for 2 minutes to crisp the top. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClzchIjygF9rYe4sEBi_4uXPIuf57CS3MVtbC5E9E8xOO3cVWlFqb85RmNnbc5B_39kQpBmOkr5Msi6DLT3JmoU2ex5RsRTB5vRCHnALQ-2MtpB6UBfSdZ6_Wn3AB4fjRNuk6kFaxyAOMLkqHCaekHtp2u8pIW1Jbl3dkzpCDReL-1kNsNN1m-1Qtqw/s4032/Yankee%20Fr%20toast%20out%20of%20oven.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhClzchIjygF9rYe4sEBi_4uXPIuf57CS3MVtbC5E9E8xOO3cVWlFqb85RmNnbc5B_39kQpBmOkr5Msi6DLT3JmoU2ex5RsRTB5vRCHnALQ-2MtpB6UBfSdZ6_Wn3AB4fjRNuk6kFaxyAOMLkqHCaekHtp2u8pIW1Jbl3dkzpCDReL-1kNsNN1m-1Qtqw/s320/Yankee%20Fr%20toast%20out%20of%20oven.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GfGOxOMmCdRexpazvv3Pngvo7us2NXnTTW_vSk0DuQx-MhR_gzl5-DAaRdjeZChYJ8Jk4HGTai4nu23oCrAdOlIJgEEtbChzZOvS7Fh1zGe1VMn3uRUMKfESk3_EJ4YmtFSiKQW-K35pEpbFnEE-cwTkI02c7b5P1Uz6COA71yU8TlMCQFGbyAJTjg/s3928/Yankee%20Fr%20toast%20Jer.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3928" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GfGOxOMmCdRexpazvv3Pngvo7us2NXnTTW_vSk0DuQx-MhR_gzl5-DAaRdjeZChYJ8Jk4HGTai4nu23oCrAdOlIJgEEtbChzZOvS7Fh1zGe1VMn3uRUMKfESk3_EJ4YmtFSiKQW-K35pEpbFnEE-cwTkI02c7b5P1Uz6COA71yU8TlMCQFGbyAJTjg/s320/Yankee%20Fr%20toast%20Jer.jpg" width="246" /></a></div><div style="text-align: center;"><b><span style="color: #ffa400; font-size: medium;"><i>I CAN'T BELIEVE THANKSGIVING IS TWO WEEKS AWAY! </i></span></b></div><div style="text-align: center;"><b><span style="font-size: medium;"><i><br /></i></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: medium;"><i>I'M STILL WORKING ON MY MENU, BUT KNOW FOR SURE </i></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: medium;"><i>IT WILL INCLUDE TURKEY!</i></span></b></div><div style="text-align: center;"><b><span style="font-size: medium;"><i><br /></i></span></b></div><div style="text-align: center;"><b><span style="color: red; font-size: medium;"><i>TUNE IN AGAIN SOON FOR ANOTHER EPISODE OF...</i></span></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div><br /></div><div><br /></div><div><div><div><br /><div><br /><div><br /><p><br /></p></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-19689622197753452172022-10-29T16:30:00.001-07:002022-10-30T09:35:56.647-07:00TRULY GRUESOME!<div style="text-align: center;"><b><span style="color: red; font-size: large;"><u>BLOODY WITCHES FINGERS</u></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYdKybC700HMgt8qDwb7Jsa35Q_3s0lS1882k5gxMHff2j_l1sgCn_pQA3VAEC7PSzWCmGyzvo4Hpka2tUeVEZvB8h1N2DpHtDd-eHrZWncsaapnEe8kl5g_byIDdrfcF6mozhP7yGUuPdoCaOi_mWInab-NurYZjKCa-eEHELsn9ISb5mJqU0BsDYw/s3877/Savory%20witches%20fingers.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1626" data-original-width="3877" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYdKybC700HMgt8qDwb7Jsa35Q_3s0lS1882k5gxMHff2j_l1sgCn_pQA3VAEC7PSzWCmGyzvo4Hpka2tUeVEZvB8h1N2DpHtDd-eHrZWncsaapnEe8kl5g_byIDdrfcF6mozhP7yGUuPdoCaOi_mWInab-NurYZjKCa-eEHELsn9ISb5mJqU0BsDYw/s320/Savory%20witches%20fingers.jpg" width="320" /></a></div><br /><div>I made these <b><i><span style="color: red;">SAVORY, SPICY, WITCHES FINGERS</span></i></b> for my card group. We all dressed in costumes and everyone brought perfect food for Halloween. I went as a gypsy in honor of my Hungarian heritage. It was a silly, joyous, fun-filled afternoon of eating, imbibing, and canasta playing! I am fortunate to have such wonderful lady friends. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KanU-jSoPEo1juSVta4-OgmXHuEdC_XRJNrHYltqMa3wxwLATPjosIR6GM1mr5K9ZkjWezV5FMtUh5MOez090Y0Io3vnbstE1xyzGHeX486ZKMG3UlSScbLdcgbTNW3o-C-gYCXWPxKouUI0itBJgsBqv51jqiffe3WGLOrONp-ck170U82dTABLyQ/s3817/Me%20gypsy.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3817" data-original-width="2445" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1KanU-jSoPEo1juSVta4-OgmXHuEdC_XRJNrHYltqMa3wxwLATPjosIR6GM1mr5K9ZkjWezV5FMtUh5MOez090Y0Io3vnbstE1xyzGHeX486ZKMG3UlSScbLdcgbTNW3o-C-gYCXWPxKouUI0itBJgsBqv51jqiffe3WGLOrONp-ck170U82dTABLyQ/s320/Me%20gypsy.jpg" width="205" /></a></div>I found this recipe online, but amped up the spice. The consensus was they could have been even spicier, so depending on your taste, increase the heat!<div><br /></div><div><b><i>Ingredients:</i></b></div><div>1 lb. sharp cheddar cheese, grated</div><div>2 cups all-purpose flour</div><div>8 Tbsp. (1 stick) butter, cut into pieces, place in freezer until ready to blend</div><div>1/2 tsp. sea salt</div><div>1 tsp. smoked paprika</div><div>1/2 tsp. cayenne pepper </div><div>3/4 tsp. garlic powder</div><div>1 cup ice water, but you will not need all of it</div><div><br /></div><div>Equal amounts Worcestershire sauce and Tabasco for glazing</div><div><br /></div><div>Enough whole smoked almonds to serve as finger nails. I made only 18 fingers, but they were quite large. </div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Put the grated cheddar cheese, flour, butter, salt, smoked paprika, cayenne, and garlic powder in a food processor. Pulse until the mixture resembles sand. Add the ice water 1 Tbsp. at a time until the dough comes together. You do not want soggy dough, but it needs to come together as a pliable ball of dough. Form the dough into a ball and wrap in plastic wrap. Place in fridge for 1 hour.</div><div><br /></div><div>Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Using a rolling pin, gently roll out dough to about a 1 inch thickness. Cut the dough into strips the size of a finger and using your hands roll them into cylindrical finger shape. Place onto the lined baking sheet and push the smoked almonds into one end to resemble finger nails. Score the fingers to create the wrinkle lines of a finger. Brush with the Worcestershire Tabasco mixture and let the fingers cool another 30 minutes in the fridge. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrZdFqNMXU_z-cFc1KaKAAn_TLkpf1CFQ_bJotqgPxE_T_XS6UGWd-Sbu_rscd2lJv9wffO9v1e4Qt_yDhbDjMKzY_ayLJ0Fgee7I0Iyav2gCp6jaPhs7qVz_jTPv-TF30lckDq5cwRWxEcUXCf6geLkRmEd2TnCeqDXzp6j4yX9jUOCb4D7UgK2QPQ/s4019/Savory%20witches%20fingers%20no%20blood.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2487" data-original-width="4019" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrZdFqNMXU_z-cFc1KaKAAn_TLkpf1CFQ_bJotqgPxE_T_XS6UGWd-Sbu_rscd2lJv9wffO9v1e4Qt_yDhbDjMKzY_ayLJ0Fgee7I0Iyav2gCp6jaPhs7qVz_jTPv-TF30lckDq5cwRWxEcUXCf6geLkRmEd2TnCeqDXzp6j4yX9jUOCb4D7UgK2QPQ/s320/Savory%20witches%20fingers%20no%20blood.jpg" width="320" /></a></div><div>Bake for 20-25 minutes until the fingers are golden brown. Let cool for a few minutes before transferring to a rack to cool completely. </div><div><br /></div><div><b><span style="color: #cc0000; font-size: medium;"><i>AND HERE'S THE BLOOD...</i></span></b></div><div><br /></div><div>I found this <b><span style="color: red;">FAKE BLOOD</span></b> recipe on Epicurious. It made about 1 cup, which was way more blood than I needed, as I only wanted blood splatter. Did you know that each persons blood color is unique. We all have different shades of blood red!</div><div><br /></div><div><b><i>Ingredients:</i></b></div><div>3/4 cup light corn syrup</div><div>1/4 cup warm water</div><div>1/2 tsp. red food coloring</div><div>5 drops blue food coloring</div><div>2 drops green food coloring</div><div>1 Tbsp. corn starch</div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcWrYpATEffY5_MAP1s7GH5t2nbzeFiwPuqrWgUcVKTJT0lCD4C3Dh8rq6SKwZCt5zvzNrT2-sMR4bKhYcvqdfEW5M8CBFPM_U979r3BpxrWY9vXPhaGcKHvma8xXLo6tOcM_exGtRnBZ5itPxOchgpVoTB7BlkIL6aEmmfLQGWPTZX4MG187gLsJDQ/s1920/fake%20blood.webp" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1920" data-original-width="1920" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcWrYpATEffY5_MAP1s7GH5t2nbzeFiwPuqrWgUcVKTJT0lCD4C3Dh8rq6SKwZCt5zvzNrT2-sMR4bKhYcvqdfEW5M8CBFPM_U979r3BpxrWY9vXPhaGcKHvma8xXLo6tOcM_exGtRnBZ5itPxOchgpVoTB7BlkIL6aEmmfLQGWPTZX4MG187gLsJDQ/s320/fake%20blood.webp" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>This photo is from the Epicurious site. <br />It looks very real. </b></i></td></tr></tbody></table><div><b><i>Preparation:</i></b></div><div>In a small bowl, whisk together the corn syrup and water. Add the red, blue, and green food colorings and whisk until well combined. Whisk in the corn starch until completely dissolved and let the liquid sit for 10 minutes to thicken. </div><div><br /></div><div style="text-align: center;"><b><i><span style="color: #ffa400; font-size: large;">ALL FOR TODAY!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;">HAPPY HALLOWEEN!!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #ffa400; font-size: large;">KEEP HAVING FUN AND BEING SILLY </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #ffa400; font-size: large;">IN YOUR OWN KITCHE!!!</span></i></b></div><div><br /></div><div><br /></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-78864876918728058772022-09-02T08:40:00.000-07:002022-09-02T08:40:36.180-07:00CALAMARI FRITTI<p><span style="font-size: medium;">O</span>K...this is really just Fried Calamari, but thought it sounded more elegant as Fritti! I've made this a couple times now and keep tweaking. Thanks to my good friend Brenna Reilly, I think I now have the soaking and flouring technique down. Next time I will add some Italian herbs-basil and oregano, a little garlic powder, dash of pepper flakes to the breading, and a squeeze of lemon juice to finish after frying. If served with a rich Marinara sauce, I can then actually call it Calamari Fritti! </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIXj1gwHPzm_4VCjyYzsP9l-_Dgbig3gLRG1--I7oT3Qx-lyuyeTmdqcNfjkrWZsH5-lMQyH9pvKifBqU2cHRoKoN78kvpM_WwoC-w0-Y9Pm2YbY3wLrfU5eqDTQR0oMHqijsfKa_bM9eydvZBrX7UOPt7ISFuqQ9UfSgT8sV4YKIxLbWbgmeWALpFw/s3969/Served%20II.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3969" data-original-width="2646" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIXj1gwHPzm_4VCjyYzsP9l-_Dgbig3gLRG1--I7oT3Qx-lyuyeTmdqcNfjkrWZsH5-lMQyH9pvKifBqU2cHRoKoN78kvpM_WwoC-w0-Y9Pm2YbY3wLrfU5eqDTQR0oMHqijsfKa_bM9eydvZBrX7UOPt7ISFuqQ9UfSgT8sV4YKIxLbWbgmeWALpFw/s320/Served%20II.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>No dipping sauce this time; just a simple coleslaw.</i></b></td></tr></tbody></table><b><i>Ingredients:</i></b><div>1 lb. frozen calamari rings, thawed</div><div>Kosher salt, 1 tsp. More for seasoning after frying.</div><div>1/2 cup milk</div><div>1 egg, slightly beaten*</div><div>1 1/2 cups plain white flour**</div><div>1/3 cup cornstarch</div><div>1/2 tsp. baking powder</div><div>1/2 tsp. freshly ground black pepper</div><div>Vegetable oil for frying</div><div><br /></div><div><b><i>*This is the new ingredient. The first time I made it without and as the calamari fried some of the batter slipped off. I thought the baking powder and cornstarch would be enough to hold it, but the egg made all the difference.</i></b></div><div><b><i><br /></i></b></div><div><b><i>**You will have leftover batter, but it's so convenient to have on-hand in your pantry for your next batch. </i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_V2x5q9iHWrIFD2aXZEavne-H9arblS1weTtdq-GGMg9EqiSgEVw-V7EAB71I1ASb4jU8fNKI_c51ag4yycmaLFocJTsb-yA814Gs7zVxb59Pyiu4qCt442B5I5Qsogg4h1H-8_Eb5qVmdKg83fcleJm5oXA4QC-UQ40LPnR4QB0dyfBC7IopnlPwQ/s4032/Soaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_V2x5q9iHWrIFD2aXZEavne-H9arblS1weTtdq-GGMg9EqiSgEVw-V7EAB71I1ASb4jU8fNKI_c51ag4yycmaLFocJTsb-yA814Gs7zVxb59Pyiu4qCt442B5I5Qsogg4h1H-8_Eb5qVmdKg83fcleJm5oXA4QC-UQ40LPnR4QB0dyfBC7IopnlPwQ/s320/Soaking.jpg" width="320" /></a></div><br /><div><br /></div><div><i><b>Preparation:</b></i></div><div>In a medium bowl stir together 1 tsp. salt, 1/2 cup milk and the egg. Add the calamari. Refrigerate for at least 30 minutes or up to 2 hours. This milk-bath helps tenderize the calamari and also softens the flavor. Calamari is the Italian word for squid, and although milder than octopus, calamari's cousin, it still can be a little strong.</div><div> </div><div>In a large bowl, whisk together the flour, cornstarch, baking powder, black pepper. Set a large colander in the sink. Using tongs, lift about 1/3 of the calamari's out of the milk, shake them off and gently drop them into the flour mixture to thoroughly coat. Put them in the colander. Repeat with the rest of the calamari. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCtZS0muYec5GT-xAzA0DTEFuskbnG8rVIXwP4CwMxNCfKxS7VBYJus4-v_mJJMB7F1EHHwossvFQwEJMbi2v0uVFjnynhVitmZcBbcpV3ezbN1pk2zgfr8tRdwpJfrZ_99SzQm6_iihdYypGJSvigOaBZB-_ioqEp4NJXjANxKhk5sSh-J6MIcBCug/s4032/Breaded%20in%20collander.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuCtZS0muYec5GT-xAzA0DTEFuskbnG8rVIXwP4CwMxNCfKxS7VBYJus4-v_mJJMB7F1EHHwossvFQwEJMbi2v0uVFjnynhVitmZcBbcpV3ezbN1pk2zgfr8tRdwpJfrZ_99SzQm6_iihdYypGJSvigOaBZB-_ioqEp4NJXjANxKhk5sSh-J6MIcBCug/s320/Breaded%20in%20collander.jpg" width="240" /></a></div>Turn your oven on low as you'll want to keep the calamari warm as you fry in small batches. Prepare a large sheet pan and set a wire rack covered with a paper towel over the top. As each portion fries, remove to the sheet pan and keep warm in the oven.<div><br /></div><div>Heat about 3 inches of vegetable oil in a heavy-bottomed skillet. The oil should heat to around 350 degrees. For best results, test the oils' heat by dropping one calamari into the oil. If many bubbles form around it and it floats you can add more. You do not want to crowd the calamari as they fry as that can loosen or break off the batter. How many you add depends on the size of your pan.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG79ue-ZlJ3__8tZC28vFdY3WgWuDLK6zpxwbAZq3mlnu0yMxFxrji8xxgfxEav2KwRAvqZ_IpnwJMVv-Ax36MZ9EqwQ8B-83rfptAbWR3H8l-KGZ8GqWiQKG2eHBP4f10rjVI9vPtnRDc9PmWQ0P3Ki2R4A7IlGk-rrkh_B3or6_dQEUdBP63QCFJuQ/s4032/Me%20dropping%20better.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2905" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG79ue-ZlJ3__8tZC28vFdY3WgWuDLK6zpxwbAZq3mlnu0yMxFxrji8xxgfxEav2KwRAvqZ_IpnwJMVv-Ax36MZ9EqwQ8B-83rfptAbWR3H8l-KGZ8GqWiQKG2eHBP4f10rjVI9vPtnRDc9PmWQ0P3Ki2R4A7IlGk-rrkh_B3or6_dQEUdBP63QCFJuQ/s320/Me%20dropping%20better.jpg" width="231" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>You can use tongs to drop the calamari in. <br />I used my fingers. </b></i></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPwxAZv9u8BqOxjQb73qMwbuHlTF-c0PRmHvGKfdWBucR5JVMHvwYencnagp9dHojsN7PQluOT0pWZq22IwANqd2CQq_y-M-HRQRAnzIHrswA9GDo-Zu4fisUvlHFhucPcO-IsmNcTYi0J2wmywUbKL567bs5Ulp-xKNwPpqTcVN7IzRIeOfeh1OJ0A/s4032/Frying%20I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPwxAZv9u8BqOxjQb73qMwbuHlTF-c0PRmHvGKfdWBucR5JVMHvwYencnagp9dHojsN7PQluOT0pWZq22IwANqd2CQq_y-M-HRQRAnzIHrswA9GDo-Zu4fisUvlHFhucPcO-IsmNcTYi0J2wmywUbKL567bs5Ulp-xKNwPpqTcVN7IzRIeOfeh1OJ0A/s320/Frying%20I.jpg" width="240" /></a></div>After about 3 minutes they should turn golden brown. Remove the calamari to the rack on the sheet pan. Liberally salt and pop into the oven. Repeat frying until all calamari are fried. <div><br /></div><div>Ready to serve!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6buhU352MNPD8K8PYfZ_h-Um1kBmHZAkY2VAui0aIDZo3cnCti3tBKk5HX0slqIM2cib2mukU7wA9HuDn32wVqkKwQnCls9DXi0qhugENNWOAbVSDFVt7C3FxfJ_HPTKTCFOyXOA3HlF_W8UXlRgwIcQSwXQJr3ghu1BoPIux4cnthKAS5GB7g9rFOQ/s4032/Served%20I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6buhU352MNPD8K8PYfZ_h-Um1kBmHZAkY2VAui0aIDZo3cnCti3tBKk5HX0slqIM2cib2mukU7wA9HuDn32wVqkKwQnCls9DXi0qhugENNWOAbVSDFVt7C3FxfJ_HPTKTCFOyXOA3HlF_W8UXlRgwIcQSwXQJr3ghu1BoPIux4cnthKAS5GB7g9rFOQ/s320/Served%20I.jpg" width="240" /></a></div><br /><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i>MAKING FRIED CALAMARI IS EASIER THAN IT SOUNDS!</i></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i><br /></i></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i>SO MUCH TASTIER THAN IN A RESTAURANT!</i></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i><br /></i></span></b></div><div style="text-align: center;"><i><span style="color: #38761d;"><b><span style="font-size: large;">UNTIL NEXT TIME...KEEP ON FRYING, BAKING, BRAISING, </span></b><b><span style="font-size: large;">SMOKING, SIZZLING AND </span></b></span></i></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i>HAVING FUN IN THE KITCHEN!</i></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITH CINDY.COM</span></b></div><div><br /><div><br /><div><br /><div><br /></div><div><br /><p><br /></p></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-23911479019146918322022-08-22T09:33:00.001-07:002022-08-22T09:33:20.810-07:00NOT YOUR ORDINARY TUNA SANDWICH!<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcq62Y3m_s2qyIEzbx-WxEa9WpRI3qBMiUCoDZrZTpZfcfBxkK-hdEWcEMeJxdFnJJ2damJ7XnkGumv0_tz7S7WrCUIW0-_Go7tzbuxBxg9B4x2XotN0wVG1V4ZS842t9iJIloXRKGLUbgOJK-L6C_kCfS6vmlOc5JoZNxuO3IElqU_3wRj-7qx0YQCA/s3328/Tuna%20up%20close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3328" data-original-width="2806" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcq62Y3m_s2qyIEzbx-WxEa9WpRI3qBMiUCoDZrZTpZfcfBxkK-hdEWcEMeJxdFnJJ2damJ7XnkGumv0_tz7S7WrCUIW0-_Go7tzbuxBxg9B4x2XotN0wVG1V4ZS842t9iJIloXRKGLUbgOJK-L6C_kCfS6vmlOc5JoZNxuO3IElqU_3wRj-7qx0YQCA/s320/Tuna%20up%20close.jpg" width="270" /></a></div><b><div style="text-align: center;"><b><span style="font-size: large;"><u><span style="color: #e06666;">SEARED TUNA & AVOCADO ROLLS</span></u></span></b></div></b><p></p><p>This is an Ina Garten--The Barefoot Contessa--recipe. I admit, I love just about everything Ina does and this Tuna Roll did not disappoint. The two things that made it so special, other than the beautifully seared Ahi Tuna steaks, were the Chipotle mayo and the pickled shallots. I did not make the rolls, but got some very fresh sourdough rolls from the bakery.</p><p><i><b>Ingredients:</b></i></p><p>3/4 lb. sushi grade tuna steak, sliced about 3/4 inch thick</p><p>Good quality olive olive; 1/4 cup plus more for brushing on tuna</p><p>Kosher salt and freshly ground pepper</p><p>Grated zest of 1 lime</p><p>3 Tbsp. freshly squeezed lime juice</p><p>1 1/2 tsp. soy sauce</p><p>6 dashes Tabasco sauce </p><p>1/4 cup minced fresh jalapeno<i><b> (I didn't have fresh jalapeno so used a big dash of red pepper flake.)</b></i></p><p>1/4 cup minced scallions, both white and green parts; about 2 scallions</p><p>1 ripe avocado</p><p>1 shallot, halved lengthwise and thinly sliced crosswise</p><p>2 Tbsp. good red wine vinegar</p><p>2 Tbsp. butter</p><p>6 top-split hot dog-type rolls; split the rolls if they did not come pre-split</p><p>Chipolte Mayonnaise (recipe follows)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcIvQeduX7Prjz7qHpc2Gr_c1as6XzTG-2HeaslRbfuHpTHa5fdhH-S826Y3lbOzujS6QELu31gH_5ok758krzWDBlY2mhKR2VnHibTffQdeNjcyKvlFilTVsTMCcy59czLpIES7mu3rrWLimuM1gfT8JhZ-lpH-gl3Z082m2XsBcn1nf5w1YcqmI3g/s3590/Bren%20big%20laugh.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3590" data-original-width="2522" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMcIvQeduX7Prjz7qHpc2Gr_c1as6XzTG-2HeaslRbfuHpTHa5fdhH-S826Y3lbOzujS6QELu31gH_5ok758krzWDBlY2mhKR2VnHibTffQdeNjcyKvlFilTVsTMCcy59czLpIES7mu3rrWLimuM1gfT8JhZ-lpH-gl3Z082m2XsBcn1nf5w1YcqmI3g/s320/Bren%20big%20laugh.jpg" width="225" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>This Tuna Roll made my friend, Brenna Reilly, happy!<br />That makes me happy!</b></i></td></tr></tbody></table><br /><div><b><i>Preparation:</i></b><div>Heat a medium dry cast-iron skillet over high heat for 3 minutes. Brush the tuna, both sides with olive oil and sprinkle generously with salt and pepper all over. Sear the tuna for exactly 1 minute on each side. The inside will be raw. Transfer to a cutting board, cut into 1/2 - 3/4 inch dice.</div><div><br /></div><div>In a large bowl combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 tsp. salt and 1/2 tsp. black pepper. <b><i>(Ina uses 1 full tsp. black pepper.)</i></b> Add the tuna, scallions and jalapeno or pepper flake. Stir gently so you don't break up the tuna pieces. Cut the avocado in half, remove the pit, peel and cut into 1/2 - 3/4 inch dice. Carefully stir the avocado into the tuna mixture. Set aside for at least 20 minutes. I made this first thing in the morning and let it marinate until noon.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyQke05OKp3eKd3lmT9uxRhfLufXMZLsQ_uaJ_Ez4lkq9TergyNw8bAyD5PNYIaQaKvYIiqOKwnzr-YzHr7xGH_cbiZhJxZZh0y0Uf5M8ZImzmGPCEvSVQZaygTjxv5jgqw_LZo9wAEuXUxlAQXn-y58GlFkupJ84CF96CBkEqEZT298m4xd0Q-jwqg/s3708/Jer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3708" data-original-width="2503" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyQke05OKp3eKd3lmT9uxRhfLufXMZLsQ_uaJ_Ez4lkq9TergyNw8bAyD5PNYIaQaKvYIiqOKwnzr-YzHr7xGH_cbiZhJxZZh0y0Uf5M8ZImzmGPCEvSVQZaygTjxv5jgqw_LZo9wAEuXUxlAQXn-y58GlFkupJ84CF96CBkEqEZT298m4xd0Q-jwqg/s320/Jer.jpg" width="216" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>My husband Jerry loved these Tuna rolls, <br />but doesn't get quite as excited about <br />food as Brenna and I do!</b></i></td></tr></tbody></table><br /><div><b><span style="color: #e06666; font-size: medium;">FOR THE PICKLED SHALLOTS:</span></b></div><div>Combine sliced shallots and vinegar in a small bowl. I also added a few grinds of sea salt. Set aside. Again, I made the pickled shallots early so the flavors had a chance to really come together. </div><div><br /></div><div>Place the 2 Tbsp. of butter in a large saute pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the chipolte mayo and sprinkle on the pickled shallots. Serve when the buns are still warm.</div><div><br /></div><div><b><span style="color: #e06666; font-size: medium;">FOR THE CHIPOTLE MAYONNAISE</span></b></div><div><b><i>Ingredients:</i></b></div><div>1 cup mayo</div><div>1 canned chipolte pepper in adobo sauce</div><div>2 tsp. adobo sauce <b><i>(I used 1 tsp.)</i></b> from the can</div><div>1 tsp. freshly squeezed lime juice</div><div><i><b>I also added a big dash of smoked paprika.</b></i></div><div>Kosher salt to taste</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjjgnGpI-vxGWif4IIn0PdQcBPFcHKKILXASWqY79tFBWY8vn4mX4E8_vjML6lhSQ-1NVinpTCh28iyi3Edc--VjJi8ZI1-kTePO0dUOM7YdRhzHHj9Gj8ZVzkLZJA87CyQs2J6_MkU0y9KDhwS-wDZ2kDEt0nGnSqcj7yIdNaPLm2fBRKb9xb4WIWw/s130/chipotle%20mayo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="130" data-original-width="86" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjjgnGpI-vxGWif4IIn0PdQcBPFcHKKILXASWqY79tFBWY8vn4mX4E8_vjML6lhSQ-1NVinpTCh28iyi3Edc--VjJi8ZI1-kTePO0dUOM7YdRhzHHj9Gj8ZVzkLZJA87CyQs2J6_MkU0y9KDhwS-wDZ2kDEt0nGnSqcj7yIdNaPLm2fBRKb9xb4WIWw/s1600/chipotle%20mayo.jpg" width="86" /></a></div><br /><div><br /></div><div><i><b>Preparation:</b></i></div><div>Place the mayonnaise, chipolte pepper, adobo sauce, lime juice and 1 1/4 tsp. salt in the bowl of a food processor. Process until smooth. This lasts in the fridge for up to a week. </div><div><br /></div><div><br /><p style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">THAT'S ALL FOR TODAY FROM A RAINY </span></i></b></p><p style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">DRIZZLING IRISH DAY!</span></i></b></p><p style="text-align: center;"><b><i></i></b></p><div class="separator" style="clear: both; text-align: center;"><b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVtR4yo5-1vS9k98UzEhFzuLFwA05DlJg6ptXPP2J2_zOli8UzO7XwXNtl_QJDbAvxqYBv4lBvGPLYZ2pcZBKmN57dYvxOuD2lGfriSxLOy5GioOzmjfg3poe0IkxxJkupc8zZHkyonoPJhKk8e2Gp6hCL7B3iABQb6Lr4d1nuvzrXcLBAYcZ4yKRlA/s4032/irish%20rain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVtR4yo5-1vS9k98UzEhFzuLFwA05DlJg6ptXPP2J2_zOli8UzO7XwXNtl_QJDbAvxqYBv4lBvGPLYZ2pcZBKmN57dYvxOuD2lGfriSxLOy5GioOzmjfg3poe0IkxxJkupc8zZHkyonoPJhKk8e2Gp6hCL7B3iABQb6Lr4d1nuvzrXcLBAYcZ4yKRlA/s320/irish%20rain.jpg" width="320" /></a></i></b></div><b><i><br /><span style="color: #a64d79; font-size: large;"><br /></span></i></b><p></p><p style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">TUNE IN AGAIN SOON...FOR ANOTHER EPISODE OF...</span></i></b></p><p style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;"><br /></span></i></b></p><p style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINCY.COM</span></b></p><p style="text-align: center;"><br /></p></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-52316310744368446952022-08-16T10:26:00.001-07:002022-08-16T10:26:44.835-07:00CHICKEN TWO WAYS!<p><span style="font-size: medium;">W</span>e eat a lot of chicken so I am always trying to think of new ways to prepare it. Recently I came up with these two chicken dishes; one using thighs and the other using breasts. They really don't even need a recipe, but I will tell you how I put them together. I also love stuffing and rolling chicken!</p><p>The first was stuffed with some very interesting flat nectarines, also known as donut nectarines. I had never had these before. I believe these were grown in Spain. They are incredibly sweet with a firm, juicy texture and very delicate skin so no need to peel. Perfect for stuffing!</p><p style="text-align: center;"><span style="color: #ffa400; font-size: large;"><b><u>CHICKEN BREASTS STUFFED WITH </u></b></span></p><p style="text-align: center;"><span style="color: #ffa400; font-size: large;"><b><u>NECTARINES, SPINACH AND GOAT CHEESE</u></b></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KMIFA3h02Wl2UR3GvgX_NibQESgPkJrfG6LbmfaXMWcFjoocLu7F62zd0LdGkkcgV1xKP43jDXv0IxD24a1fvuBjiOW7mg0hyd9tGAXCSGbCFUzgBCwq5pDXgXTcXTtxdYxbX4hWDVVV8qBRGT_zDEs_LW4MmdqAK5xGoAOErG9eh_fpZsHhgqyKzw/s3785/Nectarine%20served%20w%20zuke%20cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3785" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4KMIFA3h02Wl2UR3GvgX_NibQESgPkJrfG6LbmfaXMWcFjoocLu7F62zd0LdGkkcgV1xKP43jDXv0IxD24a1fvuBjiOW7mg0hyd9tGAXCSGbCFUzgBCwq5pDXgXTcXTtxdYxbX4hWDVVV8qBRGT_zDEs_LW4MmdqAK5xGoAOErG9eh_fpZsHhgqyKzw/s320/Nectarine%20served%20w%20zuke%20cake.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCC35wK09psPrzOPPrKuYz6guVuXE6abNztu-6tPy49iHJ7NdaFRtrUJtTrcLnwooxi3-SaW9EgdoU1hyn-l0yIWj-mY_wqe1bJl0jGE2fN_LqISnZWqNp9fQNLtvq3RwBMJX4S675kW1K-3A4DYywjSWNi1DGfcUTIK7J9Di4REZc5IEdiC6_9IbJag/s4032/Donut%20peach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2319" data-original-width="4032" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCC35wK09psPrzOPPrKuYz6guVuXE6abNztu-6tPy49iHJ7NdaFRtrUJtTrcLnwooxi3-SaW9EgdoU1hyn-l0yIWj-mY_wqe1bJl0jGE2fN_LqISnZWqNp9fQNLtvq3RwBMJX4S675kW1K-3A4DYywjSWNi1DGfcUTIK7J9Di4REZc5IEdiC6_9IbJag/s320/Donut%20peach.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Here are some Donut Peaches, cousin to the Donut Nectarines</i></b>.</td></tr></tbody></table><p>I served these with a couple zucchini cakes. I used to make these cakes using flour instead of Panko. The Japanese breadcrumbs are much lighter and make a nicer, crispier cake. First the cakes...</p><p><b><i><span style="color: #a64d79; font-size: large;">To make the cakes:</span></i></b></p><p>Using a box grater, grate 1 large unpeeled zucchini to make 4 cakes. Over a colander, take one handful at a time of zucchini and squeeze out as much liquid as possible. Set aside in the colander. </p><p>In a separate bowl add: 1 large clove minced garlic, 1/2 cup grated parmesan cheese, 1 large, slightly beaten egg, 1/2 cup Panko bread crumbs, herbs of your choice--I like to use fresh oregano, salt, and pepper, and finally add the zucchini and mix well. The mixture should be moist, but firm enough to hold its shape. If it is not, add a little more Panko. On a large plate or platter mound up 4 large circles of Panko. Drop the zucchini onto each and press slightly to form a round cake or patty. Top with more Panko and using your hands gently press the Panko on top and all sides of the zucchini cake. Cover with plastic wrap and refrigerate until ready to fry.</p><p><span style="color: #a64d79; font-size: large;"><b><i>To make the Stuffed Chicken Breasts:</i></b></span></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0GlXUT_H0_yOCf6rWbH2gtcZvZXmS2GGcN_JMjuUUHoaayrbk4UerRR2MoH2gOlhaCkcqlA1K4oW57nZw8GIfYvvLgMuBo3jeXPWlubY5cwTx2-uVZpVD0HEQvz3N1486uOYLhv-WSK5IBSTlo7PSCBqCh7-TTCdPyellnaWjxZM-G2YWs1-OFqsog/s4032/Nectarine%20ingreds.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0GlXUT_H0_yOCf6rWbH2gtcZvZXmS2GGcN_JMjuUUHoaayrbk4UerRR2MoH2gOlhaCkcqlA1K4oW57nZw8GIfYvvLgMuBo3jeXPWlubY5cwTx2-uVZpVD0HEQvz3N1486uOYLhv-WSK5IBSTlo7PSCBqCh7-TTCdPyellnaWjxZM-G2YWs1-OFqsog/s320/Nectarine%20ingreds.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>That martini has nothing to do with the recipe!</i></b></td></tr></tbody></table><br /><div>Using a mallet or rolling pin gently pound the chicken until it's even and about 3/8 inch thick. Liberally salt and pepper both sides. If you can't find Donut Nectarines, any nectarine will work or even the peaches, but if using peaches, I recommend peeling. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTFTfC_MoFXe2DaW37FZN2FnbH95A-xKuO3UX8Ij2ZS5vVi8qF9L_6PNcYB-NoRkukt7jeX45CmMOqSzoRUobuyZe3FZb5rq1EoHYa6cLj2iKAhMYDHtDwg5t0sxyQ8TLGe4iFNV0BhrfQAudoMlsgy49hcqGVznI10gR_h3Bn2AT_kXTnoFyHz3DwA/s3831/Nectarine%20assembling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3831" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTFTfC_MoFXe2DaW37FZN2FnbH95A-xKuO3UX8Ij2ZS5vVi8qF9L_6PNcYB-NoRkukt7jeX45CmMOqSzoRUobuyZe3FZb5rq1EoHYa6cLj2iKAhMYDHtDwg5t0sxyQ8TLGe4iFNV0BhrfQAudoMlsgy49hcqGVznI10gR_h3Bn2AT_kXTnoFyHz3DwA/s320/Nectarine%20assembling.jpg" width="253" /></a></div>Spread softened goats cheese on each chicken breast. Top with a generous amount of spinach and finally the sliced nectarine. Gently roll up the chicken using your fingers to stuff the filling back in as you roll, as it will most likely slip out.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7V5mdjm8P6ejzpnm7__WWDi_NKcKJ3SW1rJjl58jZ7Fdbsaswr19vPWTB0VQfq34u_77vihcz4mxrNn0-SYvlPw0x4IPt2TgGfGRJuN-k93O7br1yFLKfy4zfkGtaxgIz1hadqr2we2CTwdb_3ADcFquY8boUW5QZYOClp6cf3P_RCXiKbK3wU4oIg/s3686/with%20nectarine%20ready%20to%20bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3686" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ7V5mdjm8P6ejzpnm7__WWDi_NKcKJ3SW1rJjl58jZ7Fdbsaswr19vPWTB0VQfq34u_77vihcz4mxrNn0-SYvlPw0x4IPt2TgGfGRJuN-k93O7br1yFLKfy4zfkGtaxgIz1hadqr2we2CTwdb_3ADcFquY8boUW5QZYOClp6cf3P_RCXiKbK3wU4oIg/s320/with%20nectarine%20ready%20to%20bake.jpg" width="263" /></a></div><div>The chicken stayed together nicely so no need to tie it off. Top with olive oil, more salt and pepper and a sprig of rosemary. Bake in preheated 400 degree oven for about 25 minutes. I like my chicken very juicy and tender, not dry so err on the side of less cook time. Recommended internal temp should be around 165 F (74 C), but I generally pull them out at around 160. They do keep cooking a bit. The salty cheese is a perfect complement to the sweet nectarines. I think you will like this chicken dish!</div><div><br /></div><div><span style="color: #a64d79; font-size: large;"><b><i>NEXT UP...</i></b></span></div><div><br /></div><div style="text-align: center;"><span style="color: #b45f06;"><b><i><span style="font-size: large;">CHICKEN THIGHS STUFFED WITH LEEKS, CHESTNUT MUSHROOMS, </span></i></b><b><i><span style="font-size: large;">WRAPPED IN SMOKED, AGED </span></i></b></span></div><div style="text-align: center;"><b><i><span style="color: #b45f06; font-size: large;">BLACK FOREST HAM</span></i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEr_tJfQO_eZQnxueGAM-bgHyM0h2qZg4k-HiJdMkqArpduTZIaJG_peGGZAmd9gWl6jliVN2TcX5sv01L0rHTsqvTmwWgKQpVf1v1nMLzn5VDgBSFoIWqQg6EeLk7FHS0Js1foUuKRBY0rwlpsu0Xs-H7QA_219J8HuVnjI-xPDqPlDjYHb_wUuCoQ/s4032/Black%20forest%20assembling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEr_tJfQO_eZQnxueGAM-bgHyM0h2qZg4k-HiJdMkqArpduTZIaJG_peGGZAmd9gWl6jliVN2TcX5sv01L0rHTsqvTmwWgKQpVf1v1nMLzn5VDgBSFoIWqQg6EeLk7FHS0Js1foUuKRBY0rwlpsu0Xs-H7QA_219J8HuVnjI-xPDqPlDjYHb_wUuCoQ/s320/Black%20forest%20assembling.jpg" width="320" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTItSyOEiAWLpuKBGCzvdFa_9YNCbO9PgF7mFCkRE0q3O9ZTc4RyTdNtAXGnTZM4mV-S8dqsPgmyX_-wHvP_UaYIQBHGW0YUmu1fpIjwzvcesh6hKNGsOmd859k9K0Kl4fFUmtpamalyY7CEhWLY3ckI4E1QWJlo9rvpW-838SCCXYFuGN41JDKqkEg/s4032/Black%20forest%20ready%20to%20bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyTItSyOEiAWLpuKBGCzvdFa_9YNCbO9PgF7mFCkRE0q3O9ZTc4RyTdNtAXGnTZM4mV-S8dqsPgmyX_-wHvP_UaYIQBHGW0YUmu1fpIjwzvcesh6hKNGsOmd859k9K0Kl4fFUmtpamalyY7CEhWLY3ckI4E1QWJlo9rvpW-838SCCXYFuGN41JDKqkEg/s320/Black%20forest%20ready%20to%20bake.jpg" width="320" /></a></div>Bone the chicken thighs. This is much easier than it sounds if you have never done it. Open the thigh. Place a sharp paring knife just under the bone near the center of the thigh and carefully separate the flesh from the bone. Work the knife all the way down the bone and circle around the bumpy cartilage at the end. Repeat on the other side. The bone should come right out. Save the bones for soup stock!<div><br /></div><div><b><span style="color: #a64d79; font-size: large;"><i>HERE'S YOUR INGREDIENT LIST:</i></span></b></div><div>2 large chicken thighs</div><div>Salt/Pepper</div><div>Mayonnaise</div><div>Grainy Mustard</div><div>Chestnut or Portobello Mushrooms, enough to cover the inside of both thighs</div><div>Leeks, sliced, and lots!</div><div>Aged Black Forest Ham, 2 slices per thigh</div><div>Olive Oil</div><div>Dried Tarragon</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-w-6fRHUGlmGQ9gMy9nMi1tvt6WNwhZdGDgLCCEQdzdxdomhQLyFxyg_OlveepMcT6ICtBfvUNRb6rHF01gJLL9b9uQcSDNWCjMIF9vbQ26PDlj-TyABY-IZOQ4LXNHozgcff2FstytZA5KHh_UV-gtX1qbde5dhDAGQGm9dsdcy_zhv_p8ij_V8nw/s3231/Maille%20mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3231" data-original-width="2644" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-w-6fRHUGlmGQ9gMy9nMi1tvt6WNwhZdGDgLCCEQdzdxdomhQLyFxyg_OlveepMcT6ICtBfvUNRb6rHF01gJLL9b9uQcSDNWCjMIF9vbQ26PDlj-TyABY-IZOQ4LXNHozgcff2FstytZA5KHh_UV-gtX1qbde5dhDAGQGm9dsdcy_zhv_p8ij_V8nw/s320/Maille%20mustard.jpg" width="262" /></a></div>Maille has been making mustards since the 1700's. This beautiful French wholegrain mustard is my go-to. Their Dijon mustard is also lovely. But use whatever wholegrain you have in your pantry! <div><br /></div><div><span style="color: #a64d79; font-size: large;"><b><i>TO ASSEMBLE:</i></b></span></div><div><br /></div><div>Lay the boned chicken skin side down. Liberally salt and pepper both sides. Spread a generous amount of mayonnaise on the inside of each thigh. Top with a generous amount of wholegrain mustard. Top that with the sliced leeks and sliced mushrooms. This is a little tricky because the mayo/mustard makes the filling quite slippery, but gently coax the thighs into a roll. Again, use your fingers to keep stuffing mushrooms and leeks back inside. Once you have rolled them, wrap 2 pieces per thigh of the Black Forest Ham, seam side down. That helps hold everything together. Drizzle with olive oil and then top with dried tarragon. </div><div><br /></div><div>Bake in preheated 400 degree F oven for 30 minutes. Check the temp and when done, let rest for 10 minutes. The recommended temp on the thighs is 170, but I usually cook to 165. </div><div><br /></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: large;">HOPE YOU'VE ENJOYED THIS CHICKEN ADVENTURE!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #8e7cc3; font-size: large;">IRISH CHICKENS ARE THE BEST! </span></i></b></div><div style="text-align: center;"><span style="color: #8e7cc3;"><b><i><span style="font-size: large;">THE GOVERNMENT </span></i></b><b><i><span style="font-size: large;">IS VERY CAREFUL </span></i></b></span></div><div style="text-align: center;"><span style="color: #8e7cc3;"><b><i><span style="font-size: large;">ABOUT THE CARE AND </span></i></b><b><i><span style="font-size: large;">PRODUCTION OF </span></i></b></span></div><div style="text-align: center;"><span style="color: #8e7cc3;"><b><i><span style="font-size: large;">COMMERCIALLY RAISED </span></i></b><b><i><span style="font-size: large;">CHICKENS </span></i></b></span></div><div style="text-align: center;"><b><i><span style="color: #8e7cc3; font-size: large;">AND IT'S OBVIOUS IN THE TASTE!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">UNTIL NEXT TIME...</span></i></b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_6lFQTNuI6savMDkgBAl2z_RlPRWPSi8K2Kwv3PdNozq-bRbfmht3ZSYh6ifC71DYmYy3aEEhbEvo9Q22unwC5w7OHByAW7Tlk0mNqZVZ277Rz2uk7kYie8VTFcAFFGCzUk5Kmv2GZZhzXwn2EyJzG3CNLHsLRx_MAh6sFYBj2LjYYU7FItgu0ljZA/s3728/Horse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3728" data-original-width="2796" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_6lFQTNuI6savMDkgBAl2z_RlPRWPSi8K2Kwv3PdNozq-bRbfmht3ZSYh6ifC71DYmYy3aEEhbEvo9Q22unwC5w7OHByAW7Tlk0mNqZVZ277Rz2uk7kYie8VTFcAFFGCzUk5Kmv2GZZhzXwn2EyJzG3CNLHsLRx_MAh6sFYBj2LjYYU7FItgu0ljZA/s320/Horse.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>This is our neighbors crazy horse who runs <br />wildly through the field next door. <br />It looks like he's about to jump off the roof <br />of our shed!</i></b></td></tr></tbody></table><br /><div><br /><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /><div><br /><p><br /></p><p><br /></p><p> </p></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-25502351165868800672022-07-30T12:04:00.002-07:002022-07-30T12:04:46.256-07:00TWO BELOVED OLD-FASHIONED SWEET TREATS!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHvQ602m0f_ReG51n3gbLa9yaxr_NWe0iBZppi9IWzJWefx5aMFllA-cSI3GXPuXisyNuVaJCn38tWWcDd5GO3Kny0C39tkMMrFEZmkYXRjvqNgNd_i5IFsa6mbOUg3XeuWp4PToPxVgvcjKYrM2w4nkS7Rb7i1bbFRhnGkacl8Opj5sicM_wOsN-6Q/s4032/SERVED%20I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2688" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHvQ602m0f_ReG51n3gbLa9yaxr_NWe0iBZppi9IWzJWefx5aMFllA-cSI3GXPuXisyNuVaJCn38tWWcDd5GO3Kny0C39tkMMrFEZmkYXRjvqNgNd_i5IFsa6mbOUg3XeuWp4PToPxVgvcjKYrM2w4nkS7Rb7i1bbFRhnGkacl8Opj5sicM_wOsN-6Q/s320/SERVED%20I.jpg" width="213" /></a></div><b><div style="text-align: center;"><b><u><span style="color: #cc0000; font-size: large;"><br /></span></u></b></div><div style="text-align: center;"><b><u><span style="color: #cc0000; font-size: large;">STRAWBERRY SHORTCAKE</span></u></b></div></b><p></p><p>I believe the most important component of the classic Strawberry Shortcake are the biscuits. I prefer a buttery, flaky biscuit; definitely not spongey or cake-like. Fresh, vine-ripened strawberries also make a huge difference. The strawberries this time of year in Ireland are plentiful, plump, ripe and juicy. Freshly whipped cream tops the Shortcake. So simple and delicious. I made the shortcake biscuits a few weeks ago and froze them so putting the Strawberry Shortcake together last night was very easy. </p><p><b><i><span style="color: #cc0000;">BUTTERMILK BISCUIT INGREDIENTS:</span></i></b></p><p>3 cups all-purpose flour</p><p>4 tsp. baking power</p><p>1 tsp. baking soda</p><p>1/3 cup white sugar</p><p>1 1/2 tsp. salt</p><p>3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces*</p><p>1 cup buttermilk</p><p>2 Tbsp. heavy cream,</p><p>1/4 cup turbinado sugar</p><p>8 cups fresh strawberries, sliced and mixed with about 1/4 cup white sugar**</p><p>Generous amount whipped cream for topping</p><p>*I almost always use salted butter, but many bakers prefer unsalted as you have better control over the salt level. I like salt even in sweet treats!</p><p>**Mix well the berries with the sugar and let set at least 1/2 hours. Once macerated the berries give off a lovely juice.</p><p><i><b><span style="color: #cc0000;">Preparation:</span></b></i></p><p>Preheat oven to 425 degrees (220 degrees C).</p><p>Line a baking sheet with parchment paper. </p><p>Whisk together flour, baking power, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.</p><p>Cut in cold butter with a knife, pastry blender, food processor by gently pulsing or you can even use your fingers to incorporate the butter until it is the size of peas.</p><p>Stir in the buttermilk until the flour mixture is just moistened. Do not over-mix. This will cause your biscuits to get tough.</p><p>On a floured surface drop the flour/butter mixture and using your hands press the dough together to form a round shape about 1 inch thick. The mixture will be crumbly, but there is so much butter in these biscuits that it comes together as it bakes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzUYfUjScdFbyjYk6ShVfC55zA_uFpumb5zVOcnplL-vD-6QvDT_SPgBEkS7DznLxeuVzdduga4P7_ta9IKTX3xHh0iwb00v52pr8MWgjlVR-SzxpsNmrPQqDKb0i2cQhQ1aU-oDZegHAOCxBN_Wb9Qzd7dzHpL0OhoaD2dxlm2iEmcV7ZVUyPdLhcA/s4032/Cutting%20biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzUYfUjScdFbyjYk6ShVfC55zA_uFpumb5zVOcnplL-vD-6QvDT_SPgBEkS7DznLxeuVzdduga4P7_ta9IKTX3xHh0iwb00v52pr8MWgjlVR-SzxpsNmrPQqDKb0i2cQhQ1aU-oDZegHAOCxBN_Wb9Qzd7dzHpL0OhoaD2dxlm2iEmcV7ZVUyPdLhcA/s320/Cutting%20biscuits.jpg" width="320" /></a></div>Using a biscuit cutter, glass or in my case, I used a 1 cup measuring cup, which made rather large biscuits, cut the biscuits into rounds. Place on the prepared baking sheet about 2 inches apart. They will spread.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHontGU9v-KToAOeL5fG08CJXTFenjd_8kqnhE7kxiG-Db7HTPMepN2Weg0blo0rzTrzfpBIw3_gCYftcEYTFdMMZz1qKCzTH3H4WyaMfLvJUhaQTIy_eTZkrRqf1dKsB4mrGS6y7-htsvYAkqY_G-0s_PQD_giNfeDXgjf40SsFrf8oYU5e0FTVaLOw/s4032/Biscuits%20ready%20to%20bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHontGU9v-KToAOeL5fG08CJXTFenjd_8kqnhE7kxiG-Db7HTPMepN2Weg0blo0rzTrzfpBIw3_gCYftcEYTFdMMZz1qKCzTH3H4WyaMfLvJUhaQTIy_eTZkrRqf1dKsB4mrGS6y7-htsvYAkqY_G-0s_PQD_giNfeDXgjf40SsFrf8oYU5e0FTVaLOw/s320/Biscuits%20ready%20to%20bake.jpg" width="320" /></a></div>Brush the top of the biscuits with heavy cream and sprinkle generously with turbinado sugar. <div><br /></div><div>Bake until golden brown; about 15-20 minutes.</div><div><br /></div><div>Cool on a rack.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkqhLJwcoimxVBKLbO6lG6hvRu4bZ2DB3EFg93m6zOtNxtuqorh45ftiyugte8jy5ey2kb4htBEK2vdYE5sRnvzVaqzytS773cQIb5DND9dsPjw2G4vzhY2XhqTy8ni3RYo-gtGfRA8d3Eeognr2mztKz9k05dIHs9hfZcVeGZl2Qn9OVh1Gb7yEWJg/s4032/Biscuits%20out%20of%20oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkqhLJwcoimxVBKLbO6lG6hvRu4bZ2DB3EFg93m6zOtNxtuqorh45ftiyugte8jy5ey2kb4htBEK2vdYE5sRnvzVaqzytS773cQIb5DND9dsPjw2G4vzhY2XhqTy8ni3RYo-gtGfRA8d3Eeognr2mztKz9k05dIHs9hfZcVeGZl2Qn9OVh1Gb7yEWJg/s320/Biscuits%20out%20of%20oven.jpg" width="240" /></a></div>Because my biscuits were so large I only got 9 out of it. You could make them smaller and serve 2 biscuits per serving.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWq47MezUQrrYtjpXO4AgDJzxSCdTq-aiybqAy1OBoEQSoa-HiDRpdnQnjLTsHGYww24sgmioUIU4GGVGhs84bi0wx0cywdWw3ZAyddpC6eKzqfYYU15kEw7ieGu_FTwiNYtXSWzeIN2tESd85k-MqWIDtN2z0qOGcipMO4oMPSGFs_9HO06qTcPw_g/s3177/Spooning%20on%20berries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3177" data-original-width="2710" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWq47MezUQrrYtjpXO4AgDJzxSCdTq-aiybqAy1OBoEQSoa-HiDRpdnQnjLTsHGYww24sgmioUIU4GGVGhs84bi0wx0cywdWw3ZAyddpC6eKzqfYYU15kEw7ieGu_FTwiNYtXSWzeIN2tESd85k-MqWIDtN2z0qOGcipMO4oMPSGFs_9HO06qTcPw_g/s320/Spooning%20on%20berries.jpg" width="273" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkDDcijF3GjDWiYG-V1QR9cN5qbiOqYEYAYwOtR3RtgemFcycUlabctvt_yZEnA-TRW3NRF9izzWIRWEoxfCSghFlO1rTRsC3dUaOckUcRNEOu_yBU-B-_MzgBybNVs2dST4Ir1BYlq00wza8sYMUpL-hN0vFfS7QO4vkQpsxeTuA9ec-PV5HiXiASg/s3790/Served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3790" data-original-width="2627" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkDDcijF3GjDWiYG-V1QR9cN5qbiOqYEYAYwOtR3RtgemFcycUlabctvt_yZEnA-TRW3NRF9izzWIRWEoxfCSghFlO1rTRsC3dUaOckUcRNEOu_yBU-B-_MzgBybNVs2dST4Ir1BYlq00wza8sYMUpL-hN0vFfS7QO4vkQpsxeTuA9ec-PV5HiXiASg/s320/Served.jpg" width="222" /></a></div><br /><div><div><b><i><span style="color: #6aa84f; font-size: medium;">ANOTHER OLD-TIME FAVORITE...</span></i></b></div><div><br /></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><u>APPLE CRISP</u></span></b></div><div><br /></div><div>This dessert comes together very easily and will fill your house with warm, comforting aromas reminiscent of eating at your Nanna's on a Sunday afternoon, which we did every week growing up. Even though it's only the end of July, autumn comes early in Ireland. By mid/late-August days become shorter and leaves start to curl and brown. This dessert reminds me of the fall.</div><div><br /></div><div>You can make this with a variety of apples. Last time I used 3 green Granny Smiths and 3 Galas. This morning I used 6 Pink Ladies. Both were delicious!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lIyXgJKZ0vpkGy_WbIoYXkbqVCKNu4JEOKR3BjG-qTThrS4Q9UfGL36reMX-HSa1NDYxyAiQsXAAvlmEdWhY9kqU0-6BpA8r-LE5I67T0-te1lQjj4BTpGV0udE9fzkvpR81pREgiT69Z-7n89oN7LPFXhT2RpcsNgmOW3lVuqkcNDbLcsVGmAVY6g/s4032/baked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lIyXgJKZ0vpkGy_WbIoYXkbqVCKNu4JEOKR3BjG-qTThrS4Q9UfGL36reMX-HSa1NDYxyAiQsXAAvlmEdWhY9kqU0-6BpA8r-LE5I67T0-te1lQjj4BTpGV0udE9fzkvpR81pREgiT69Z-7n89oN7LPFXhT2RpcsNgmOW3lVuqkcNDbLcsVGmAVY6g/s320/baked.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUevCxIMuX_VwjQYgfYFxgPa1ewkC95wmeQQIvtZNsogaAvNhBK0dATAMdtkPFDG_PNchD_pzSddDNOci6av92I6IL7Ai3kJevQ2fjU3dbClJZiSufkuTXO6eBB6vGMqdTwK6D3zwyYuiZ_uXkn2E78waiyUad-YvTD2Hzmsv9LLngRogkpAt4AEEhw/s3571/served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2946" data-original-width="3571" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUevCxIMuX_VwjQYgfYFxgPa1ewkC95wmeQQIvtZNsogaAvNhBK0dATAMdtkPFDG_PNchD_pzSddDNOci6av92I6IL7Ai3kJevQ2fjU3dbClJZiSufkuTXO6eBB6vGMqdTwK6D3zwyYuiZ_uXkn2E78waiyUad-YvTD2Hzmsv9LLngRogkpAt4AEEhw/s320/served.jpg" width="320" /></a></div><span style="color: #38761d;"><br /></span></i></b><div><b><i><span style="color: #38761d;">Ingredients:</span></i></b></div><div>6 apples, peeled and chopped</div><div>2 Tbsp. white sugar</div><div>2 Tbsp. cinnamon, divided</div><div>1 1/2 tsp. fresh lemon juice</div><div>1 cup brown sugar</div><div>3/4 cup old fashioned oats</div><div>3/4 cup all-purpose flour</div><div>1/2 cup (that's 1 stick) cold butter (again, I prefer salted butter) diced</div><div>Pinch of Kosher salt</div><div><br /></div><div><b><i><span style="color: #38761d;">Preparation:</span></i></b></div><div>Preheat over to 350 degrees F (180 C). Generously butter an 8x8 inch baking dish. Set aside.</div><div>In a mixing bowl, add chopped apples, granulated sugar, 1 Tbsp. cinnamon and lemon juice. Stir to combine and then transfer to the buttered baking dish.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0XWbVPDl5zljBlX9q3Lpd5BBN_AK6RV5aRUDsGWnXQVtEjst2_wZhyAG7vloiSVSPwj7GBfHMYCh9iH7eWOij__QoG-Kr_KcDuzRg4NDX3LlcGpSv8btlUyGeiRSzu-EBE6zy6nAL5w7u050W9lnDO2r0j0VvjaJDnSxqQA-GThhrmZSv1JNcTShaA/s4032/Apples%20in%20pan%20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0XWbVPDl5zljBlX9q3Lpd5BBN_AK6RV5aRUDsGWnXQVtEjst2_wZhyAG7vloiSVSPwj7GBfHMYCh9iH7eWOij__QoG-Kr_KcDuzRg4NDX3LlcGpSv8btlUyGeiRSzu-EBE6zy6nAL5w7u050W9lnDO2r0j0VvjaJDnSxqQA-GThhrmZSv1JNcTShaA/s320/Apples%20in%20pan%20.jpg" width="240" /></a></div>In a separate bowl combine the topping ingredients: Brown sugar, oats, flour, 1 Tbsp. cinnamon, salt, and diced cold butter. Use a pastry cutter, 2 knives, or your fingers to incorporate the butter thoroughly until the butter is the size of peas. </div><div>Spread the topping over the apples and gently pat to even it out. Bake 40 to 45 minutes until golden brown and bubby. Serve either warm or room temperature. Excellent with a dollop of freshly whipped cream or rich, homemade vanilla ice cream. We had ours this time with the whipped cream. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-KzTE-UO5J1HGU5rdDAWDazDcSEpzNkOhRz8YfWzn-h0DUDiwMWgQKNj93UPpfeOi6VrtGPXdJqKrKa9_0dw7OxHtUKVJhOGQamDt1xej1xDOVmH6-lFs5e7AfPgMv-BVxBEo4By0rdQeYkfG_rkDZRWUcNSI_H15_ZTFiyWDI4teUUY-wMbFjx5-w/s4032/Jerry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2883" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-KzTE-UO5J1HGU5rdDAWDazDcSEpzNkOhRz8YfWzn-h0DUDiwMWgQKNj93UPpfeOi6VrtGPXdJqKrKa9_0dw7OxHtUKVJhOGQamDt1xej1xDOVmH6-lFs5e7AfPgMv-BVxBEo4By0rdQeYkfG_rkDZRWUcNSI_H15_ZTFiyWDI4teUUY-wMbFjx5-w/s320/Jerry.jpg" width="229" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>My husband, Jerry, LOVES his sweets!<br /></b></i><br /></td></tr></tbody></table><b><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">I HOPE YOU ENJOY PLAYING IN YOUR </span></i></b></div><div style="text-align: center;"><span style="color: #0b5394;"><b><i><span style="font-size: large;">KITCHEN </span></i></b><b><i><span style="font-size: large;">AS MUCH AS I DO!</span></i></b></span></div></b><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">UNTIL NEXT TIME...</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">KEEP ON LOVING...KEEP ON COOKING!</span></i></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: x-large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: x-large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /></div><div><br /><div><br /><div><br /></div><div><br /></div><div><br /></div><div><div><br /><p><br /></p><p><br /></p><p><br /></p></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-57292383637291250952022-07-23T09:51:00.004-07:002022-07-23T09:58:05.815-07:00UDON NOODLES!<p>So what are Udon Noodles? They are a thick, chewy, delicious Japanese staple. Traditionally served in soup, but also can be stir-fried, served with dipping sauce or even eaten cold. I have never made Udon Noodles so thought it was time I tried. I did a bit of research and found a recipe online that sounded intriguing. Mainly because of the technique used to knead the noodle dough.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XrpyAXRqKbKSqs_G85j4syIuypUhPmyuXwCnNgYLbsn7elSFcn-d-3CFNgdDqgOzcU2rP-G_CrgzNDhR9_cvoWjHBrzcTE2weJgsR-OC4k_X-ntExxoufZKJGdi_ZCKTy2Bm09x-MBTyaBbkdLVMShMIMvja1h9RKPzGV0ocktw9jsPKUo7Uc_giVg/s4032/served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2680" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8XrpyAXRqKbKSqs_G85j4syIuypUhPmyuXwCnNgYLbsn7elSFcn-d-3CFNgdDqgOzcU2rP-G_CrgzNDhR9_cvoWjHBrzcTE2weJgsR-OC4k_X-ntExxoufZKJGdi_ZCKTy2Bm09x-MBTyaBbkdLVMShMIMvja1h9RKPzGV0ocktw9jsPKUo7Uc_giVg/s320/served.jpg" width="213" /></a></div>But first, let's start with the recipe...the recipe I found on the Chopstick Chronicles site seemed like it was translated from Japanese so I had to do some guessing, but with only 3 ingredients how could you go too far wrong? <div><br /></div><div><b><i>Ingredients:</i></b></div><div>15 g. salt (3 1/2 tsp.)</div><div>140 ml. water (2 1/2 cups)</div><div>300 g. all-purpose flour (1 1/4 cups)</div><div>Generous amount of corn or potato starch for rolling out the noodles</div><div><br /></div><div><i><b>Preparation:</b></i></div><div>In a jar or bowl dissolve the salt in the water. Place the flour in a large bowl and add the salt water gradually to combine with the flour by using either your finger or a chopstick. I used my fingers. If the dough is not coming together, add more water 1 Tbsp. at a time. </div><div><br /></div><div>At this stage, do not knead, just stir to combine the flour and water to make a nice, soft dough. After all the water has been added, knead the dough together into a round shaped ball. Here's where the fun begins. Place the dough into a large ziplock bag and seal the bag. Knead by stepping on the dough 50 times.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gn92rIL1d7GoJd4j8yGd-DZmuTa7ZBneQmtX8ROx2kPbsHVe5q50qIXBUXK6OoW5lHcUpoLiEPOrCeybJSIlw26ayyiv2-_jRd8Gywn3S59qB5gJt2BaONjuGVc2vU8BP8Y8bcbHBFG5JDGNUYU4dvonmPZYV8p_naPx8rMJNQx9VD_uWkqT7TM4qQ/s3534/foot%20kneading.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3534" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gn92rIL1d7GoJd4j8yGd-DZmuTa7ZBneQmtX8ROx2kPbsHVe5q50qIXBUXK6OoW5lHcUpoLiEPOrCeybJSIlw26ayyiv2-_jRd8Gywn3S59qB5gJt2BaONjuGVc2vU8BP8Y8bcbHBFG5JDGNUYU4dvonmPZYV8p_naPx8rMJNQx9VD_uWkqT7TM4qQ/s320/foot%20kneading.jpg" width="274" /></a></div><br /><div>Repeat the process 3 times (for 150 steps). After 3 times, take the dough out and gently fold it over several times. Return to the bag and step 50 more times for a total steps of 200. This really is fun and would be a treat to do with kids. Take the dough out and shape it into a neat round ball. Leave the dough, covered with plastic wrap, for at least 1 hour and up to 3 hours at room temperature. I left mine for 3 hours.</div><div><br /></div><div>After 3 hours of resting, dust a surface with corn (or potato) starch and roll the dough out from the center to the outer edges. The dough should be 3 mm (about 1/8 inch) thick. Then cut the dough with a sharp knife into strips about 1/8 inch wide. The dough is quite elastic so can be stretched and rolled on the counter or board to make a nice round noodle. I got a little excited and didn't get the noodles quite as evenly shaped as I'd wished, but they sure were delicious!</div><div><br /></div><div>Bring a large pot of salted, boiling water to boil. The large quantity of water is necessary as it helps prevent the noodles from sticking together. Drop the noodles in and cook for 10 - 12 minutes. Drain the noodles in a colander and rinse the cooked noodles under running water. The rinsing helps the noodles from sticking as they are quite sticky.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEE2Fny3EZ7W5DyWj953nK1WFO0kT4Kd4MHUnTld763dFH7Zp5_Kx0cYKabadhzl0zPztJYDXLBU0X8DM3gHru9XFU68CHSsgj8DXFzjLIV0qJ7IC0G6l5bCZxhBbZyPoay_JHelL0YG__OX-Efw0o69ySEA1M-kCaqoHeXj7A467_dm3A3_W3oPx9HA/s4032/close%20up%20finished.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEE2Fny3EZ7W5DyWj953nK1WFO0kT4Kd4MHUnTld763dFH7Zp5_Kx0cYKabadhzl0zPztJYDXLBU0X8DM3gHru9XFU68CHSsgj8DXFzjLIV0qJ7IC0G6l5bCZxhBbZyPoay_JHelL0YG__OX-Efw0o69ySEA1M-kCaqoHeXj7A467_dm3A3_W3oPx9HA/s320/close%20up%20finished.jpg" width="240" /></a></div><div>You could then make the traditional soup, called Kakejiru which is made from the Japanese version of mirepoix (carrots, celery, onion) or in Japan: dashi, soy sauce and mirin. </div><div><br /></div><div>I stir-fried pork strips with mushrooms, garlic, yellow bell peppers, broccoli, lots of fresh basil. In a separate saute pan make a roux with sesame oil and flour. This made just the right base for the sauce. Add the soy and teriyaki, lime, and pepper flake to achieve the right consistency. Mix the pork and veg together with the sauce and then gently fold in the Udon Noodle. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALY-ZfA5CwTGHVw6lo1RwscCzAA0yigwlgCnYXE4tUlCk8MRg-aHfm1eYT4OdZWKHxK9l7SYBoN-GiHqn3zlpA1zEpfejVExqTz5Tuvdlqgzi11h8uxdZ5HqJ_VKrEG213DGSZmuWZCZ7UCdmQhFxmMbXD4npqfwQD_OXdBw28ZPkmhax-kiouIS07g/s3333/Stirring%20in%20basil.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3333" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALY-ZfA5CwTGHVw6lo1RwscCzAA0yigwlgCnYXE4tUlCk8MRg-aHfm1eYT4OdZWKHxK9l7SYBoN-GiHqn3zlpA1zEpfejVExqTz5Tuvdlqgzi11h8uxdZ5HqJ_VKrEG213DGSZmuWZCZ7UCdmQhFxmMbXD4npqfwQD_OXdBw28ZPkmhax-kiouIS07g/s320/Stirring%20in%20basil.jpg" width="290" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Adding lots of fresh basil.</b></i> </td></tr></tbody></table>Udon Noodles are the quintessential Japanese comfort food. They were very easy to make and I will be making them again with chicken, beef, lots of fresh ginger root, possibly even cabbage. Endless possibilities!<div><br /></div><div>Just for the record, I do not believe Chef Morimoto kneads his Udon Noodles with his foot, but will have to look into that further. </div><div><div><br /></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;">UNTIL NEXT TIME...</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;">SAYONARA!</span></b></div><div style="text-align: center;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4BM9Z1HZYcx7P6AdCXsZg4-ampTG4zFtJLlZRwgGJ7ehw45xvbzYUgpjR3Gi9ZmLG6AbGQFFqSsSxc-YW7fnKIiN3raDj0eznfImFC9YzYaVDHcuOoSYdRtbK7uy2ytRPSEQ-sR3peI9xHo95hQWpoyycF-5yZzfhhOONiTK_HyJvzLI00jQ0Z0QzA/s2549/heron.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2549" data-original-width="2301" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ4BM9Z1HZYcx7P6AdCXsZg4-ampTG4zFtJLlZRwgGJ7ehw45xvbzYUgpjR3Gi9ZmLG6AbGQFFqSsSxc-YW7fnKIiN3raDj0eznfImFC9YzYaVDHcuOoSYdRtbK7uy2ytRPSEQ-sR3peI9xHo95hQWpoyycF-5yZzfhhOONiTK_HyJvzLI00jQ0Z0QzA/s320/heron.jpg" width="289" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>We've had a nest of herons with us <br />since early spring. So entertaining and <br />such a prehistoric looking creature!<br /></b></i></td></tr></tbody></table><span style="color: #2b00fe; font-size: x-large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: x-large;">www.cookwithcindy.com</span></b></div><div><br /><div><br /></div><div><br /><div><br /></div><div><br /><div><br /></div><div><br /><p><br /></p></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-32058687832640200732022-07-20T07:58:00.002-07:002022-07-21T00:33:53.512-07:00ONE POTATO...TWO POTATO!<p><span style="font-size: medium;">S</span>oup, that is! I love making soup and the beauty of these two soups is they are delicious either hot or cold. First I'm going to share a recipe from my friend Brenna Reilly's family. Growing up Brenna said this was the 'go-to' soup her Mom would make to help feel better, cheer her up, or just set things right with the world. It is very comforting.</p><p style="text-align: center;"><b><span style="color: #ffa400; font-size: x-large;">SWEET POTATO GREEN PEA SOUP </span></b></p><p style="text-align: center;"><b><span style="color: #ffa400; font-size: x-large;">WITH CARAMELIZED ONIONS</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbYFRGxpHPFFM56F8UsT5uujWFAWxlHlqNv4aCv9C48AhncSny21fFBKEJ_h8nzKMrhvTTjayZADgwPnZNKAbmUXOAfVHolOcrsCIqhH3zIC7oU4r8hcnJ2llMeArLRoCyhCj_kkLTBg8rKp6K2BGZQUzT5eaixypa_SLDLq0zalkIkL8UJlsonY2LQ/s4032/Potato%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIbYFRGxpHPFFM56F8UsT5uujWFAWxlHlqNv4aCv9C48AhncSny21fFBKEJ_h8nzKMrhvTTjayZADgwPnZNKAbmUXOAfVHolOcrsCIqhH3zIC7oU4r8hcnJ2llMeArLRoCyhCj_kkLTBg8rKp6K2BGZQUzT5eaixypa_SLDLq0zalkIkL8UJlsonY2LQ/s320/Potato%20soup.jpg" width="240" /></a></div><i><b>Ingredients:</b></i><div>2 large sweet potatoes, about 4 cups, cubed, washed, but not peeled</div><div>2 onions, sliced</div><div>1 small garlic clove, smashed</div><div>2 Tbsp. olive oil</div><div>6 cups chicken stock</div><div>Salt/Pepper</div><div>2 cups frozen peas</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>In a large soup pot, heat the olive oil until nearly smoking. Add the sliced onions, salt and give them a good stir. Cover and reduce heat to a low simmer and slowly cook down the onions; about 20 minutes. Once the onions have caramelized and are slightly brown add all other ingredients, except the frozen peas. Bring to a boil and then reduce heat and cook gently on simmer for about 1 1/2 - 2 hours until the potatoes nearly fall apart. The amount of salt and pepper will depend on how salty your stock is so taste and season accordingly. Cool completely in the soup pot and then blend until very smooth. Add a little more chicken stock if it is too thick. You want the soup to have substance, but not be the consistency of baby food. I did not serve this soup immediately so added the peas, still frozen to the soup base. They cook when you reheat. Brenna's Mom serves the soup with a dollop of garlic mayo. I did the same and don't know why I have no photos. Usually I am photo crazy when I cook. The soup is amazingly smooth and satisfying. </div><div><br /></div><div><b><i><span style="font-size: large;">NEXT UP...ANOTHER...</span></i></b></div><div><br /></div><div style="text-align: center;"><span style="color: #800180; font-size: x-large;"><b>POTATO SOUP</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaDV43O_tTXc9L4ZSVaVQYbiidNyxjxqcxyzHZnVCBUAnmm1v4y-_O84Df2on3nkIziYp_LsgvBwismljgc4ZOlY1G2AGf5J9viEZZFjJZ6uCwwD3S7MFG7TlMUGyQ6ckeWL1PGw8Lb_jJiRMjvZa7iOQrKCZ7HFD_fRF9xLLraBlMk7M9Y5aBQPW7g/s4032/Potato%20soup%20white.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2855" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaDV43O_tTXc9L4ZSVaVQYbiidNyxjxqcxyzHZnVCBUAnmm1v4y-_O84Df2on3nkIziYp_LsgvBwismljgc4ZOlY1G2AGf5J9viEZZFjJZ6uCwwD3S7MFG7TlMUGyQ6ckeWL1PGw8Lb_jJiRMjvZa7iOQrKCZ7HFD_fRF9xLLraBlMk7M9Y5aBQPW7g/s320/Potato%20soup%20white.jpg" width="227" /></a></div>This potato soup is much lighter than traditional French Vichyssoise, but has a very similar flavor. It is also good served either hot or cold. I think it would be fun to make with purple potatoes.<div><br /></div><div><i><b>Ingredients:</b></i></div><div>2 cups Golden Potatoes, peeled and cubed</div><div>2 cups rich chicken stock*</div><div>1/2 small onion, chopped; about 1/4 cup</div><div>1 garlic clove, smashed</div><div>1/3 cup light cream</div><div>1 Tbsp. butter</div><div>Salt/Pepper</div><div>Chives, optional garnish</div><div><br /></div><div><i><b>* I had recently roasted a chicken using some beautiful duck fat so the stock I made from those bones had a very deep, rich flavor. You could also add 1 Tbsp. of duck fat in place of the butter or just butter alone will work, too.</b></i></div><div><i><b><br /></b></i></div><div><i><b>Preparation:</b></i></div><div>Add all ingredients to a soup pot and bring to a boil. Reduce heat and simmer until potatoes are very tender. Cool completely and then blend until very smooth. </div><div><br /></div><div>Soup is so easy to make and nice to have on hand for a quick lunch, starter course, or if the unexpected company arrives!</div><div><br /></div><div style="text-align: center;"><span style="color: #38761d; font-size: large;"><b><i>THAT'S ALL FOR TODAY. </i></b></span></div><div style="text-align: center;"><span style="color: #38761d; font-size: large;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NN5MdjD4MxDw43peM8Q7q-7iSX45CA4UvCIKNCvJH2VtFMikukuvCfZf2NWTiGtPxvHlf00FFCIJVEI7MtAF-NPfQPIqyjRtvR2v_f4EG5rSvg937ywM-6ptLcvmwyJqGJ0XgNafZVQoK5kWGua8_jiYAXxJ8qWLalR8DEzIK8bCWyVDDxWIpKTYUQ/s3520/Donkeys.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3520" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NN5MdjD4MxDw43peM8Q7q-7iSX45CA4UvCIKNCvJH2VtFMikukuvCfZf2NWTiGtPxvHlf00FFCIJVEI7MtAF-NPfQPIqyjRtvR2v_f4EG5rSvg937ywM-6ptLcvmwyJqGJ0XgNafZVQoK5kWGua8_jiYAXxJ8qWLalR8DEzIK8bCWyVDDxWIpKTYUQ/s320/Donkeys.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Julie and Lily say HI!<br /><br /></b></i></td></tr></tbody></table></b></span></div><div style="text-align: center;"><span style="font-size: large;"><b><i><span style="color: #e69138;">HOPEFULLY THESE SHOTS FROM IRELAND</span> </i></b></span></div><div style="text-align: center;"><span style="color: #e69138; font-size: large;"><b><i>MAKE UP FOR THE LACK OF POTATO SOUP PHOTOS!</i></b></span></div><div style="text-align: center;"><span style="color: #e69138; font-size: large;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0yGadkw-t8heAK5ikKu0YbwqQEyeV8-Apk114RxWs2ntx6-nS-DeOlU3ybMVZaivXIUZy_1MEsagLZjrKpoXWWnRxBCSEpgiE5ZN4msXm-rnxPtDIBlKjdTHCi3D9RY8fDCzY0dC-U6Lxk6kQb-G_PYlcjV0Azm8P7Z9efHMgMpJX-YBD2BYk45fFg/s4032/Flags%20our%20house.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0yGadkw-t8heAK5ikKu0YbwqQEyeV8-Apk114RxWs2ntx6-nS-DeOlU3ybMVZaivXIUZy_1MEsagLZjrKpoXWWnRxBCSEpgiE5ZN4msXm-rnxPtDIBlKjdTHCi3D9RY8fDCzY0dC-U6Lxk6kQb-G_PYlcjV0Azm8P7Z9efHMgMpJX-YBD2BYk45fFg/s320/Flags%20our%20house.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Galway is playing Derry this Sunday in the <br />All-Ireland football finals. We are flying the colors!</i></b></td></tr></tbody></table><i><br /></i></b></span></div><div style="text-align: center;"><span style="color: #800180; font-size: large;"><b><i>UNTIL NEXT TIME...</i></b></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC89mEefMKQHnRSnyACLOOjnz1GIRz_putR9sbV1eEs2FDgMhnXPRa5sRrb2kizH7ryhcwRxS9i9FkUfSQNULfAO6vYm_D3tooZkpQSi3giR7DClK1umba0ety0l07FwfeptRC3L77-ePNlJdZIopXM_dHwm4Sq3VZa5MrqlLjMubGBAGjoJkYuQQc_Q/s4032/herb%20garden.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="2895" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC89mEefMKQHnRSnyACLOOjnz1GIRz_putR9sbV1eEs2FDgMhnXPRa5sRrb2kizH7ryhcwRxS9i9FkUfSQNULfAO6vYm_D3tooZkpQSi3giR7DClK1umba0ety0l07FwfeptRC3L77-ePNlJdZIopXM_dHwm4Sq3VZa5MrqlLjMubGBAGjoJkYuQQc_Q/s320/herb%20garden.jpg" width="230" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>And here is my humble herb garden <br />just outside my kitchen door.</b></i></td></tr></tbody></table><br /><div><br /></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /><div><p><br /></p><p><br /></p></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-24955289421479553642022-06-30T10:48:00.001-07:002022-06-30T10:53:38.686-07:00SOURDOUGH BREAD!<p><span style="font-size: medium;">I</span>'ve made a lot of bread over the years, but have never made Sourdough. My friend, Brenna Reilly recently gifted me with some ancient Sourdough Starter dating back to her Mom. I had to "feed" the starter for 4 days 1/2 cup strong (or bread) flour and 1/4 cup water and then let it rest a day. I was very excited to embark on the Sourdough project!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozs4ZtquEcPlQJlJotPcPXpsv83KXgd8cXqdXhuCcVmFdGzwr4zVz2zGbSa8my6rFbyAtm_m61So62Vk7W6kxZP_GzpQIf-Vo6_KOiG04oIRdr-4qwzG0uiC-p6sqGWI8CWpf2VxFlNJkvuL5U6zPpjTg8jyJ7IfW6nH4jZcU9PITZGJcPGehOrmY8A/s3212/Out%20of%20oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2861" data-original-width="3212" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgozs4ZtquEcPlQJlJotPcPXpsv83KXgd8cXqdXhuCcVmFdGzwr4zVz2zGbSa8my6rFbyAtm_m61So62Vk7W6kxZP_GzpQIf-Vo6_KOiG04oIRdr-4qwzG0uiC-p6sqGWI8CWpf2VxFlNJkvuL5U6zPpjTg8jyJ7IfW6nH4jZcU9PITZGJcPGehOrmY8A/s320/Out%20of%20oven.jpg" width="320" /></a></div>Here's the bread right out of the oven. I found the recipe online from Odlums Flour, which is a very popular brand here in Ireland. I converted measurements from grams to cups so forgive me if I'm a little off, but bread, unlike most baking, is not an exact science. Depending on your altitude and other weather conditions more flour or a little more or less water may be needed. I used my stand mixer to pull the dough together and it seemed quite thick so added a few more drops of water while kneading. You don't need to use a stand mixer, but it sure did make it easier.<div><br /></div><div><b><i>Ingredients:</i></b></div><div>800 grams strong (bread) flour (6 1/2 cups)</div><div>10 grams salt (1 fat Tbsp.)</div><div>460 ml. water (2 cups)</div><div>320 grams sourdough starter (1 1/3 cups)</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Add all the ingredients to a large bowl. If using your stand mixer, using the dough hook, start by mixing slowly so the flour doesn't fly everywhere. Increase to medium speed and mix for 5-8 minutes. Using the machine also greatly reduces the need for a lot of kneading as the machine very effectively starts releasing gluten, which is the purpose of kneading so the bread rises. If doing this by hand mix with a fork until all ingredients are completely incorporated. </div><div>Spill the dough out on a floured surface and knead for about 6-8 minutes if you've used the mixer and 10-12 minutes if doing by hand. </div><div>Once kneaded place the dough in a bowl and let proof covered in a dry warm place for 4 hours.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEct0JaO6OmdKYizm5WhwzsfFt_5uZsEP1XG4VDLkwmsjFlQs0eGRSlaxuWO-USrS4OQM6rcOJywIsJqtLMWISnFZCnWRTIVmYLlnLXb4C4PPzXi7EmUm_sxjFs7lOYj4tQZrCqMVdVn2Bd-m0vFjHwowx38TYrGo4kO0_TggmvdNfmRMoZyKaBuasxg/s4032/Dough%20rising.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2560" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEct0JaO6OmdKYizm5WhwzsfFt_5uZsEP1XG4VDLkwmsjFlQs0eGRSlaxuWO-USrS4OQM6rcOJywIsJqtLMWISnFZCnWRTIVmYLlnLXb4C4PPzXi7EmUm_sxjFs7lOYj4tQZrCqMVdVn2Bd-m0vFjHwowx38TYrGo4kO0_TggmvdNfmRMoZyKaBuasxg/s320/Dough%20rising.jpg" width="203" /></a></div>There's something very satisfying about bread dough rising. It's almost magical and because this bread uses no yeast even more so. The leavening happens through the fermented sourdough causing the bread to rise. <div><br /></div><div>4 hours later, using your fist punch down the dough and knock the bread out of the bowl. Knead for 3-5 minutes. Shape the dough. I decided to make one giant loaf using the proofing basket that I use for making artisan bread. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWEmb2OgrF6tBqAttg0-WyS69b2YoYgn3OMSEM77oIEiJLknnL_gsm9ygU8wD2DNyMcTNVH3RXuSkL6XvJw8YK2wvvrZyy7AcP0GxmQPWa8AIrFe1z9QdI639fcpQbTyJV9QCfrbnJoh9GOZJMR_St7Bng9BXmn3l1bUAI2j2tvNMFrVADGlGpSpTTg/s3863/Boule%20proofing%20basket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3863" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWEmb2OgrF6tBqAttg0-WyS69b2YoYgn3OMSEM77oIEiJLknnL_gsm9ygU8wD2DNyMcTNVH3RXuSkL6XvJw8YK2wvvrZyy7AcP0GxmQPWa8AIrFe1z9QdI639fcpQbTyJV9QCfrbnJoh9GOZJMR_St7Bng9BXmn3l1bUAI2j2tvNMFrVADGlGpSpTTg/s320/Boule%20proofing%20basket.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>I bought this boule proofing basket from a very cool <br />Vietnamese company, MADE TERRA. <br />Check them out. They do business differently. </i></b></td></tr></tbody></table><div><br /></div><div>The big round loaf is a boule, in France simply means ball. Flour the basket generously and shape the dough into a nice round ball and drop it into the basket. Press lightly so the bread will absorb the lines of the basket. You could also just free-form the dough or form it into two traditionally shaped loaves. </div><div>Once your dough is shaped, cover with a dampened tea towel and let rest another 3 hours. 7 hours seemed like a lot of resting time, but the dough was dense so I figured it needed time to expand. Before you put it in the oven, slice the dough using a very sharp knife (or preferably a razor blade). This allows the moisture to escape as it bakes. I used a razor to make some leaf shapes on mine. </div><div>Preheat oven to 230C or 445 Fahrenheit. You don't need a pizza stone to cook the bread, but that is what I used. Heat the stone accordingly and place a tray in the bottom of the oven as you will pour about a cup of boiling water into the tray as you put the bread in to bake. The steam helps form a beautiful crust on the bread. </div><div>Bake for 35 to 40 minutes until crust is nicely browned and has a hollow sound when tapped. </div><div>Here is what my crumb (interior) looked like. Very happy with my first excursion into the world of Sourdough. I'm already feeding my next batch of Starter!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lPzlTaPWo4TU6W8WJzYJJ74YWYp1JsxtcUTnT7RMY9h7vuBAiT1M6Kj52BvvDy6LdJV6RpmWmgl3Sp3iA_3QueTuzn0JIj39J2ZHlx9wCfuKB20uk8C6eatAjImlPe04JdA0mK_NPwQ500rCWBMElBWNBWCKcF8fXVwMyQQGV9plkiFQe0sxwLOZMA/s4008/Bread%20cut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4008" data-original-width="2932" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2lPzlTaPWo4TU6W8WJzYJJ74YWYp1JsxtcUTnT7RMY9h7vuBAiT1M6Kj52BvvDy6LdJV6RpmWmgl3Sp3iA_3QueTuzn0JIj39J2ZHlx9wCfuKB20uk8C6eatAjImlPe04JdA0mK_NPwQ500rCWBMElBWNBWCKcF8fXVwMyQQGV9plkiFQe0sxwLOZMA/s320/Bread%20cut.jpg" width="234" /></a></div><div>And here's the really fun part...In addition to excellent toast every morning for breakfast, I made many different things from this one, big loaf of Sourdough.</div><div><br /></div><div><b><span style="color: #a64d79; font-size: medium;">MONTE CRISTO</span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPihjdQMjQOcHkWuhiGJCrDYs7nzrK-Kq3c2JSyyIh97KY5D0yM9JvIH0bClVPRnukvFt2D7bWYwAefGofHQfZEA8UrApmiTQuF3IvOM5oTipKeq81KHCHz0jaT1OvHyewXP-UkD1hFcO0kKWwOfNMGpM8k9LYV5-vCVuxwrbulCFzHjs3y-a_4LSQ1A/s3684/Monte%20Cristo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3684" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPihjdQMjQOcHkWuhiGJCrDYs7nzrK-Kq3c2JSyyIh97KY5D0yM9JvIH0bClVPRnukvFt2D7bWYwAefGofHQfZEA8UrApmiTQuF3IvOM5oTipKeq81KHCHz0jaT1OvHyewXP-UkD1hFcO0kKWwOfNMGpM8k9LYV5-vCVuxwrbulCFzHjs3y-a_4LSQ1A/s320/Monte%20Cristo.jpg" width="263" /></a></div><div>Soak the bread in beaten egg. Fill sandwiches with ham, cheese and often either turkey or chicken. I had only ham and cheese so made these Monte Cristo's with ham and Emanthal swiss cheese. </div><div><br /></div><div><b><span style="color: #6aa84f; font-size: medium;">MY FAVORITE...PANZANELLA--TUSCAN BREAD SALAD</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgos1fc180FHr_CaIybic4RcdH7jvMXaxfJ8vyjqyCCTqKq9GJQ32_FzVFvkyxN4J-tXYvZ9nYLCRGLaw1TGuqnetodz6DbPthx7G_VSNX-zO5i8hgWgVO_VrDPxgI-lBnMb40_PUDp8Uux3CCvxdV9WUG6rarJYpM2tbNNdb_WPlSZ8W8DSUt0FelFEg/s4032/Panzanella%20served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2792" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgos1fc180FHr_CaIybic4RcdH7jvMXaxfJ8vyjqyCCTqKq9GJQ32_FzVFvkyxN4J-tXYvZ9nYLCRGLaw1TGuqnetodz6DbPthx7G_VSNX-zO5i8hgWgVO_VrDPxgI-lBnMb40_PUDp8Uux3CCvxdV9WUG6rarJYpM2tbNNdb_WPlSZ8W8DSUt0FelFEg/s320/Panzanella%20served.jpg" width="222" /></a></div><div>Traditionally this Italian Bread Salad contains: bread, tomatoes, oil, vinegar, salt and lots of fresh basil, but as with so many different "traditional" recipes there are huge variations. This is what I used:</div><div><br /></div><div><b><i>Ingredients:</i></b></div><div>3 thick slices Sourdough bread, cut into cubes</div><div>6 small very ripe tomatoes cut into quarters</div><div>1/2 cup thinly sliced leeks</div><div>1 cup sliced cucumbers</div><div>1 clove garlic, minced</div><div>2 Tbsp. marinated olives</div><div>1/2 cup freshly chopped basil</div><div><br /></div><div><b><span style="color: #e06666; font-size: medium;">For the dressing:</span></b></div><div>1/2 cup good Olive Oil</div><div>1/4 cup aged Balsamic Vinegar</div><div>1 Tsp. Dijon mustard</div><div>Salt/Pepper</div><div><br /></div><div>Whisk all together in a small bowl. It will begin to emulsify. Check for seasoning. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iFkNmaoXPkdu4ox09qMycG4rwFJHHRsbd8PpxjiQOanVU0GcTmt-Z68MPdamq8s5CkiarH_oz2awg-aUX7HADkazvNMa_FosNhUBxFrZb7zyoOoZWS0Hqliy75wjDefMmf4m2tAm4lo6JCLf9FAX9iytDt56MGA4LYe_i3XoFqUH3Xg_d948YTLmyg/s4032/Panzanella%20ingreds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2924" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iFkNmaoXPkdu4ox09qMycG4rwFJHHRsbd8PpxjiQOanVU0GcTmt-Z68MPdamq8s5CkiarH_oz2awg-aUX7HADkazvNMa_FosNhUBxFrZb7zyoOoZWS0Hqliy75wjDefMmf4m2tAm4lo6JCLf9FAX9iytDt56MGA4LYe_i3XoFqUH3Xg_d948YTLmyg/s320/Panzanella%20ingreds.jpg" width="232" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNB73kfQs1zMLS6BK4-9Iu7TOgaX-0pTsyurhdQIvr4P_q9qcgFldIOzuCYldut1CbFUEsSMefN4B5qvfORWZSaVsID_oI5ro0qii0j8CGRFIcNjHSS39V5smMwYZCk2NB_shGoNT9gEj687adNo7QTEzPU6PTzN0Axnx_ssjZ1zXTSQ59PW7SplJcg/s3887/Toms%20for%20panzanella.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="3887" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxNB73kfQs1zMLS6BK4-9Iu7TOgaX-0pTsyurhdQIvr4P_q9qcgFldIOzuCYldut1CbFUEsSMefN4B5qvfORWZSaVsID_oI5ro0qii0j8CGRFIcNjHSS39V5smMwYZCk2NB_shGoNT9gEj687adNo7QTEzPU6PTzN0Axnx_ssjZ1zXTSQ59PW7SplJcg/s320/Toms%20for%20panzanella.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>My Nanna's colander, circa 1940. I love it!</i></b></td></tr></tbody></table><b><i>Preparation:</i></b><div>Heat oven to 250 degrees. Spread bread cubes on a baking sheet and toast in warm oven for 20 minutes. Cool completely. If you don't toast the bread the bread salad will totally consume the dressing and become a goopy mess. </div><div>Salt the tomatoes. This is an important step as the salt enhances the tomato flavor and brings out the liquid. Use 2 tsp. of Kosher salt, sprinkle over the tomatoes and have a plate underneath to collect the drippings. Let rest for 15 minutes.</div><div>Assemble all the ingredients, including any liquid from the tomatoes and stir together with the dressing. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9gZ-G2-NBxFcCsxgr-jovmWaczFtNrJ7oyIBogMBoV3svcalrQksfyM6UH4M1ghfRk1Pxze8a35JklazQsHbiWX7Kr0Re2NU_SBY68S2NibwIZsBeXIEawBYglzMC3ZKSbE9KNn3p9oYf6LEbCkci_RCswwWxF8fx3GmMh-hpffHlooK0WWht93zpw/s3935/Panzanella%20mixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2919" data-original-width="3935" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9gZ-G2-NBxFcCsxgr-jovmWaczFtNrJ7oyIBogMBoV3svcalrQksfyM6UH4M1ghfRk1Pxze8a35JklazQsHbiWX7Kr0Re2NU_SBY68S2NibwIZsBeXIEawBYglzMC3ZKSbE9KNn3p9oYf6LEbCkci_RCswwWxF8fx3GmMh-hpffHlooK0WWht93zpw/s320/Panzanella%20mixed.jpg" width="320" /></a></div>When the bread has been thoroughly coated with the dressing, serve. Garnish with a big sprig of basil. <div><br /></div><div><b><span style="color: #3d85c6; font-size: medium;">STUFFED FRENCH TOAST</span></b><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDsK31CGsD71a8Qf-hwnZYAxuDdb8SlaG0XkwoSCpzYF6CQjnezwrggutCS_NDlXDQbQpnazc7hC9BWI2nmAmCoP5GgIfqTLEwLo7gqQjxkLMLSRLpBMZou818-D2L-pYNWFDGfPH7pqeyL3VCtnR9urr9ogJx3It6Qnyyfg1zJtuswqrs-LUUWTcMg/s4032/Stuffed%20French%20toast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDsK31CGsD71a8Qf-hwnZYAxuDdb8SlaG0XkwoSCpzYF6CQjnezwrggutCS_NDlXDQbQpnazc7hC9BWI2nmAmCoP5GgIfqTLEwLo7gqQjxkLMLSRLpBMZou818-D2L-pYNWFDGfPH7pqeyL3VCtnR9urr9ogJx3It6Qnyyfg1zJtuswqrs-LUUWTcMg/s320/Stuffed%20French%20toast.jpg" width="240" /></a></div>This is a decadent, but delicious breakfast. Cut 3 thin slices of Sourdough per serving. Soak in egg batter that has been enhanced with a tsp. of brown sugar and a big sprinkling of cinnamon. Let it sit for about 20 minutes so the bread gets absorbed. In the meantime, heat a heavy bottomed skillet over medium high heat with 1 Tbsp. butter and 1 Tbsp. olive oil. Add slices of nectarines and carefully brown/caramelize on each side of the fruit slice. Because of the high sugar content the nectarine burns quickly so watch them carefully. Set aside.</div><div>Mix 1 cup of cream cheese with 1/2 cup maple syrup and 1 tsp. cinnamon. Stir until well combined. Set aside. </div><div>Once the bread has absorbed the egg, cook quickly in a heavy bottomed skillet with lots of butter. </div><div><br /></div><div><b><span style="color: #ff00fe; font-size: medium;">TO ASSEMBLE:</span></b></div><div>Layer each slice of bread with the cream cheese mixture, nectarines and repeat. I served with some lovely local Irish breakfast sausage. I should have layered the slices so you could see the cream cheese and nectarines inside instead of stacking them all together...next time!</div><div><br /></div><div><b><span style="color: #6aa84f; font-size: medium;">QUINTESSENTIAL BREAKFAST SANDWICH</span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyDtjIWKC415GFxsyD33xQNt2ohzn_hN4Bzp3SrLvGkraSHnxQvxqSVneA_pRqhiQAEW0l8-7O_zZAZR6n8NEkHokTo0TMPMZpmSQKgkS7UJHr6NemVsVEcCHKsGyon8K0lEubpz0fWShCj8avIfBavMvPfNQ9hscdB5AxxoQ_dTvoMQM6wGarAKjdA/s4032/Breakfast%20sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyDtjIWKC415GFxsyD33xQNt2ohzn_hN4Bzp3SrLvGkraSHnxQvxqSVneA_pRqhiQAEW0l8-7O_zZAZR6n8NEkHokTo0TMPMZpmSQKgkS7UJHr6NemVsVEcCHKsGyon8K0lEubpz0fWShCj8avIfBavMvPfNQ9hscdB5AxxoQ_dTvoMQM6wGarAKjdA/s320/Breakfast%20sandwich.jpg" width="320" /></a></div>No recipe necessary. I used Irish breakfast sausage sliced in half, cream cheese, aged cheddar cheese and a soft egg. Put all the ingredients inside the bread and fry gently. Yes, we are having potato chips for breakfast! Why not?!? Ham, bacon, any other cheeses would also work well. I think the key to this sandwich is the soft cooked egg inside!<div><br /></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">I KNOW I PROMISED POTATOES FOR THIS BLOG, </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">BUT GOT SO EXCITED ABOUT SOURDOUGH THAT I COULDN'T RESIST. </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">KEEP ON COOKING, EATING, ENJOYING AND </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">EXPLORING IN YOUR OWN KITCHEN!</span></i></b></div><div style="text-align: center;"><b><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmBcH3br-mQoBukPhcUAmXjze0V9QR2luf98xwjt-F6ofiBUplfk8xqPcxoqPXy4rCKK_7KQdArAPeKoQ9F50CgDPUZKTX44Yi_JPaQgA6EyLXRjzAzPvTpgXowTccX54HzQDFh_YzXxp2H3lfl7A1v7drEZ8qzr0BEPb-zzsxDyFmQI2ry-lsuecqQ/s855/Me.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="855" data-original-width="566" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdmBcH3br-mQoBukPhcUAmXjze0V9QR2luf98xwjt-F6ofiBUplfk8xqPcxoqPXy4rCKK_7KQdArAPeKoQ9F50CgDPUZKTX44Yi_JPaQgA6EyLXRjzAzPvTpgXowTccX54HzQDFh_YzXxp2H3lfl7A1v7drEZ8qzr0BEPb-zzsxDyFmQI2ry-lsuecqQ/s320/Me.jpeg" width="212" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b><span style="color: #cc0000;">I LOVE LIFE! I LOVE FOOD! I LOVE COOKING!</span></b></i></td></tr></tbody></table><br /><span style="color: #2b00fe; font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /><div><br /><div><br /><div><br /></div><div><div><br /><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /><div><div><p><br /></p></div></div></div></div></div></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-43764282556509246242022-06-11T08:04:00.005-07:002022-06-11T09:09:18.552-07:00EASIEST APPLESAUCE YOU'LL EVER MAKE!<p><span style="font-size: large;">I</span>'m sure many of you have your own Apple Sauce recipe, but this is so easy I just had to share. The most time consuming part of this recipe is peeling and chopping the apples. Once that is done it takes under a half hour to make. If you have not made your own apple sauce, once having tried this, I guarantee you'll never buy it again.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59-T-s47tEYrIF2JnpMVM5DSRqHq0x73A1rgYcvLKAuGZQLatAbeb2JH3jmLnpLOPM30INuPJDRcZeMbvYQE4VxWv4mGVMCg2j9JYJfxQp2Vik7RyKYkYoPXdiDgRqK9CT0oOB8sI_wXlQ-3-iydOyTtJ6vOZNXoMZ2wkilfm95zdGGYWW07wdvMvWw/s3046/apples%20on%20shelf%20I.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3046" data-original-width="2619" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh59-T-s47tEYrIF2JnpMVM5DSRqHq0x73A1rgYcvLKAuGZQLatAbeb2JH3jmLnpLOPM30INuPJDRcZeMbvYQE4VxWv4mGVMCg2j9JYJfxQp2Vik7RyKYkYoPXdiDgRqK9CT0oOB8sI_wXlQ-3-iydOyTtJ6vOZNXoMZ2wkilfm95zdGGYWW07wdvMvWw/s320/apples%20on%20shelf%20I.jpg" width="275" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I used 4 Gala apples and 2 Granny Smiths. The Granny Smiths are crisp and somewhat tart, which adds a nice balance to the sweeter Gala, but use any combination of apples you like. </span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div><b><i>Ingredients:</i></b></div><div>4 Gala apples, peeled and chopped</div><div>2 Granny Smith apples, peeled and chopped</div><div>2 tsp. ground cinnamon</div><div>3 Tbsp. Demerara sugar (brown or white sugar will work, as well)</div><div>Pinch salt</div><div>1/3 cup water</div><div><b><i><br /></i></b></div><div><b><i>Preparation:</i></b></div><div>Place all ingredients in a pot and slowly bring to a roiling boil; about 3-5 minutes. Stir, reduce heat, cover and cook over low heat for another 10 minutes or until apples are very tender and you have a sauce-like consistency.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdZ_pn0QMufLs08o2aj3wmn1_2FNeUuol2X9EccbM-69aXqNBEeD4CuD_iyvvzXDlE97CMsfypljIcAVwQgcHy--PCtPXQIsNZF2sz_WDP6NbMuMIp38ZIVU3hEK9WiNZesOE2zx-MRMH28LpnkL-X8iMSgtwhXRT5zIs618GaucYOwZwDiLTU9O1hQ/s4032/all%20ingreds%20in%20the%20pot.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKdZ_pn0QMufLs08o2aj3wmn1_2FNeUuol2X9EccbM-69aXqNBEeD4CuD_iyvvzXDlE97CMsfypljIcAVwQgcHy--PCtPXQIsNZF2sz_WDP6NbMuMIp38ZIVU3hEK9WiNZesOE2zx-MRMH28LpnkL-X8iMSgtwhXRT5zIs618GaucYOwZwDiLTU9O1hQ/s320/all%20ingreds%20in%20the%20pot.jpg" width="240" /></a></div><div>Give a vigorous stir to start breaking down the apples. Using the back of a large spoon, mash the apples until they are mostly crushed. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexF4ZohOtYcJ-SFeBrv2eb-HNZLVDzoOGqVY8iHHW9wAoqeQrFBlExafmZTPm2XU9Pp2M-ho-LWLhDFXehYEKsya1E-8V0OQcIgwwGa1X15cWMws88J4y_iToAam_ZZo2rF3fmCwzkG3McDUxTUo0BXaHdPS_pmHlEkAtyYSaW5WWrg9OugJDQOLAew/s3631/Smashing%20in%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3631" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiexF4ZohOtYcJ-SFeBrv2eb-HNZLVDzoOGqVY8iHHW9wAoqeQrFBlExafmZTPm2XU9Pp2M-ho-LWLhDFXehYEKsya1E-8V0OQcIgwwGa1X15cWMws88J4y_iToAam_ZZo2rF3fmCwzkG3McDUxTUo0BXaHdPS_pmHlEkAtyYSaW5WWrg9OugJDQOLAew/s320/Smashing%20in%20pan.jpg" width="267" /></a></div><br /><div>Cook another 10 minutes covered. Add a bit more water if the sauce becomes too thick. Remove from the heat. Cool. The sauce will continue to thicken as it cools, similar to cranberry sauce. I like a chunky Apple Sauce so it's now ready to serve warm or chilled. If you prefer your apple sauce smooth, put the mixture through a food mill. This is excellent on pork, spread over warm toast, topper with plain yogurt, baked ham, and on and on!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDebf0egyE-8mxauuyg5Emq_0rV5zAebxip9H6wV0wKl5QZzVUhM7-CFCZxE26_OhmNR076ZgefPEbDDkjBXC_nsd0ZD5dZXfLw1y7zwai61UsDRN7Xby4UlsZNBAS8gAUSc95PZvbjngblwEvcfL7Ghn04kb0G8yMF-eLb4Yyc2XjC6aAa4-DoLcOAw/s3416/Made%20in%20jar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3416" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDebf0egyE-8mxauuyg5Emq_0rV5zAebxip9H6wV0wKl5QZzVUhM7-CFCZxE26_OhmNR076ZgefPEbDDkjBXC_nsd0ZD5dZXfLw1y7zwai61UsDRN7Xby4UlsZNBAS8gAUSc95PZvbjngblwEvcfL7Ghn04kb0G8yMF-eLb4Yyc2XjC6aAa4-DoLcOAw/s320/Made%20in%20jar.jpg" width="283" /></a></div><b><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #674ea7; font-size: medium;">LOT'S MORE COOKING AHEAD!</span></i></b></div></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">NEXT UP, POTAOTES! </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><span style="color: #3d85c6; font-size: medium;"><b><i>YOU MIGHT THINK POTATOES ARE THE MOST POULAR VEG IN IRELAND, BUT A STUDY DONE A FEW YEARS AGO SHOW 75% OF PEOPLE CHOSE CARROTS TO BE THE WINNER.</i></b></span></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: medium;">POTOATOES ARE A CLOSE SECOND WITH 73% OF THE VOTE.</span></i></b></div><div style="text-align: center;"><b><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4TJxblGR_DhraF4YfmSUyfY0Yu0JFSsKduRrKPshxljTcJkfa5Zz0SjapeFmN6NhxTvXkHtEfd1esyvChl7o3VA3w0FEmwKaPXmzQf_RnwxByz4vOROKc_YPIDgRqTjApInSKf6NpWg1OmxqMLzOZSwQR9l1V8L1mGKFPmzPTRhPo-ARDyhLSzA92Q/s4032/Field%20and%20Bay%20II.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4TJxblGR_DhraF4YfmSUyfY0Yu0JFSsKduRrKPshxljTcJkfa5Zz0SjapeFmN6NhxTvXkHtEfd1esyvChl7o3VA3w0FEmwKaPXmzQf_RnwxByz4vOROKc_YPIDgRqTjApInSKf6NpWg1OmxqMLzOZSwQR9l1V8L1mGKFPmzPTRhPo-ARDyhLSzA92Q/s320/Field%20and%20Bay%20II.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>Our rugged back yard overlooking Galway Bay.</i><br /><br /><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b><br /><br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><span style="font-size: medium;"><br /></span></i><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></b></div><div style="text-align: center;"><br /></div><div><br /><div><br /><div><br /><div><br /><p><br /></p></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-750382918897482422022-05-31T04:45:00.009-07:002022-05-31T05:06:49.868-07:00THE HUMBLE CABBAGE<p><span style="font-size: medium;">W</span>e ate a lot of cabbage growing up. My Mom's parent's were born in Hungary and cabbage was a staple in our house. One of her favorite dishes (and mine, too!) is Kaposzta Kocka Galuska, which she always just called Kaposzta, which means cabbage. Kocka translates to square, the traditional shape of the pasta used in this dish and Galuska means noodle. Mom always used her homemade pappardelle for this dish, an excellent choice as it's meaty and holds up well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cX11zIt_VlSSyAENta0GyI39oWkGI648P2KN5fFiPb-b6OCuC0bh1TnX8iOqP6VENKLlzdd7yy0hAltvzFONXDBL_2EQVuswXMeGHcEv-5k8LV_4CvdHx9zg_2tPv3Tmg8qnRNXqikzWJKT4yO6RQm6iSGPe0QjCLH0C7b0S57vrFShKWIRzimYWKQ/s400/Green%20cabbage%20common%20best.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="300" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cX11zIt_VlSSyAENta0GyI39oWkGI648P2KN5fFiPb-b6OCuC0bh1TnX8iOqP6VENKLlzdd7yy0hAltvzFONXDBL_2EQVuswXMeGHcEv-5k8LV_4CvdHx9zg_2tPv3Tmg8qnRNXqikzWJKT4yO6RQm6iSGPe0QjCLH0C7b0S57vrFShKWIRzimYWKQ/s320/Green%20cabbage%20common%20best.jpg" width="320" /></a></div>There are many varieties of cabbage, but the most common is Green Cabbage. Growing up in a small, rural farming community in New Hampshire there were not a lot of cabbage choices so Green Cabbage it was. Here's her recipe for <i><b><span style="font-size: medium;">Hungarian Noodles and Cabbage</span></b></i>. <div><br /></div><div><b><span style="color: red; font-size: large;"><u>KAPOSZTA KOCKA GALUSKA-CABBAGE AND NOODLES</u></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIDZnJ78JxmmQhBcYDncw0hsGciD4XknPqUc3FABFy_IcW-aaow45y0Kpz0zxlp5-Jr50iNag4LWOU6vHp_JtO6kw3z2wH8lPprrlexKYWCjhZc7IlV3VBXRGSn7Nx_W55hlG7Y4x9sdfFp3pRiddqzq-1-iaHlOWGrsovTs4o85gs5KQkEpUb7Zrnw/s800/kaposzta-teszta-hungarian-cabbage-noodles-close-up-kaposzta-teszta-100734685.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="592" data-original-width="800" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIDZnJ78JxmmQhBcYDncw0hsGciD4XknPqUc3FABFy_IcW-aaow45y0Kpz0zxlp5-Jr50iNag4LWOU6vHp_JtO6kw3z2wH8lPprrlexKYWCjhZc7IlV3VBXRGSn7Nx_W55hlG7Y4x9sdfFp3pRiddqzq-1-iaHlOWGrsovTs4o85gs5KQkEpUb7Zrnw/s320/kaposzta-teszta-hungarian-cabbage-noodles-close-up-kaposzta-teszta-100734685.jpg" width="320" /></a></div><b><i>Ingredients:</i></b><div>16 oz. dried pasta</div><div>1/2 cup (1 stick) butter</div><div>1 head cabbage, outer coarse leaves removed, cored and chopped</div><div>Salt (lots) and Pepper</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Fill a large pot with salted water and bring to boil. Stir in pasta. Return to boil, cook uncovered until pasta is just barely tender, about 5 minutes, depending on thickness of pasta. Drain. This dish works best with dried pasta and Mom usually made big batches of pasta and then kept dried. </div><div>Melt the butter in a large heavy bottomed skillet, like cast iron. Add the chopped cabbage, salt, pepper and stir occasionally until the cabbage has wilted, about 5-8 minutes. </div><div>Gently stir in cooked noodles. Check for seasoning. This dish needs a lot of salt. Cover and continue cooking on medium heat for another 20 minutes. </div><div><br /></div><div>I did recently do a twist on this comfort dish as I was making pork schnitzel and wanted to add a German style pasta so made the same dish with half the butter. I used 1/2 of a Sweetheart cabbage. Cook the cabbage down adding salt, pepper and 2 Tbsp. brown sugar. The sugar helps to caramelize the cabbage. Add 3 Tbsp. Cider Vinegar and 1 Tbsp. caraway seeds. Season with salt and pepper. Add the noodles and you have a sweet and sour cabbage noodle dish. So easy!</div><div><span style="color: #3d85c6;"><br /></span></div><div style="text-align: center;"><b><span style="color: #3d85c6; font-size: large;"><u>MARY BERRY'S COLCANNON</u></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg2j6ZsBq2-0xvm0qVLDj7uO9NhSyj3euytqTTHL5RyVGhOA7c0RyWOdQaWQjdG2Wvp1f3EDVvaDM0bKBRoQRMWZ8N_Ck1fNW_cUBjqFuPGMEvllNTMuAUY-YeduQlWoHiNCujG2oinE0A_B6g7Eptkpj37MCWQ_Ya6falpAP61YNf-ug_qjIPqnMYw/s4032/Colcannon%20served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHg2j6ZsBq2-0xvm0qVLDj7uO9NhSyj3euytqTTHL5RyVGhOA7c0RyWOdQaWQjdG2Wvp1f3EDVvaDM0bKBRoQRMWZ8N_Ck1fNW_cUBjqFuPGMEvllNTMuAUY-YeduQlWoHiNCujG2oinE0A_B6g7Eptkpj37MCWQ_Ya6falpAP61YNf-ug_qjIPqnMYw/s320/Colcannon%20served.jpg" width="240" /></a></div><div>Colcannon is to Ireland what Kaposzta is to Hungary. Simply delicious comfort food. I have talked about Ireland's famous comfort dish of Cabbage and Potatoes, but recently found this recipe from Mary Berry that sparks up the dish. Mary uses spring onions and cream, which made all the difference. Such a subtle, but noticeable difference. </div><div><b><i><br /></i></b></div><div><b><i>Ingredients:</i></b></div><div>8 potatoes, peeled and cubed</div><div>1 head Sweetheart cabbage, outer leaves removed, then sliced and chopped*</div><div>3 spring onions, white part only chopped</div><div>Equal amounts milk and cream; start with 1/4 cup each, add more if too stiff</div><div>4 Tbsp. butter, more for dotting top</div><div>Salt/Pepper<br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k-bPtrMkFfBRaCbY3hQurd-Wj3toEpxqAGTNfBnksHSe7v509AzTn4TZZ8R0GjMQEeCSQMEo6iA0tA4UKbK11Yka8bXAkP6gKKZMTuM2rM0uSKFuX9PBfBzs0DqVKAowdkVIpaSqi0WHB_A7o5aJn9lJRBduP_sz3oS6PvQq_O1Nvrezkc-M04f1nA/s4032/Colcannon%20prep.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k-bPtrMkFfBRaCbY3hQurd-Wj3toEpxqAGTNfBnksHSe7v509AzTn4TZZ8R0GjMQEeCSQMEo6iA0tA4UKbK11Yka8bXAkP6gKKZMTuM2rM0uSKFuX9PBfBzs0DqVKAowdkVIpaSqi0WHB_A7o5aJn9lJRBduP_sz3oS6PvQq_O1Nvrezkc-M04f1nA/s320/Colcannon%20prep.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Potatoes mashed. Cabbage cooking.</b></i></td></tr></tbody></table><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_T-5b5Df96MemQ_330cEO7pm4OSVQydVVJTmOTJp9DgZq97h0owNCk04Um6leOlRNX_kopc8bxz3GShSxsQGXEpMJVSejBH0ztAp_SurtqD_2wTGZYfkHaEOidhNtcQLcVCd__xM_BWGN1QjzEiiJFLEF_gtBFiC7KN5gt5NYt2L5x9SERbRNxCS7Q/s4032/Cabbage%20sweetheart.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2772" data-original-width="4032" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_T-5b5Df96MemQ_330cEO7pm4OSVQydVVJTmOTJp9DgZq97h0owNCk04Um6leOlRNX_kopc8bxz3GShSxsQGXEpMJVSejBH0ztAp_SurtqD_2wTGZYfkHaEOidhNtcQLcVCd__xM_BWGN1QjzEiiJFLEF_gtBFiC7KN5gt5NYt2L5x9SERbRNxCS7Q/s320/Cabbage%20sweetheart.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>*Also known as Conehead Cabbage.</i></b></td></tr></tbody></table><br /><div><b><i>Preparation:</i></b></div><div>Cook potatoes thoroughly in salted water. Drain. Add milk, cream and 2 tbsp. butter. Mash and season with salt and pepper. Add more milk/cream until you have the right consistency, not too thick, but also not runny. You can always add more liquid, but can't take away so be cautious as you as you go. In a large, heavy bottomed skillet melt 2 Tbsp. butter. Add cabbage and cook until wilted, about 5-8 minutes. Add spring onions and cook another 2 minutes. Mix cabbage and potatoes. Adjust seasoning and add more milk/cream if necessary. Scoop into a buttered casserole, dot with butter and bake at 350 degrees F for about 1/2 hour until top is slightly browned. </div><div><span style="color: #6aa84f;"><br /></span></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div><b><i><span style="color: #6aa84f; font-size: medium;">THAT'S IT FOR TODAY FROM SUNNY GALWAY BAY!</span></i></b></div><div><b><i><span style="font-size: medium;"><br /></span></i></b></div><div><b><i><span style="color: #3d85c6; font-size: medium;">GREAT TO BE BACK IN IRELAND!</span></i></b></div><div><b><i><span style="font-size: medium;"><br /></span></i></b></div><div><b><i><span style="color: #6aa84f; font-size: medium;">LOOKING FORWARD TO A FULL SUMMER SEASON OF ADVENTURES IN AND OUT OF THE KITCHEN!</span></i></b></div></blockquote><p><i><b><span style="color: #a64d79; font-size: medium;">I'M GOING TO CLOSE WITH A COUPLE PHOTOS FROM OUR RECENT TRIP TO THE CLIFFS OF MOHER IN CO. CLARE WITH OUR SON AND HIS WIFE. </span></b></i></p><p><i><b><span style="color: #a64d79; font-size: medium;">SO BEAUTIFUL!</span></b></i></p><p><i><b></b></i></p><div class="separator" style="clear: both; text-align: center;"><i><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARwyUi6tIuVEq3Jr64rBLx7zx6Z_r02uh0E63S2AE0B4CzHU9Kyo0rCT1yU8ftFCJlDR7MiZGRpGPP25ZjTmnOpl6ynQWXzKGHBRzPqNKVOnaQuRqy4ac4OSmezdHB7TzWgC4XhFtxdaqlFvF4_wNuL8y8OEBkwplMQnZRXK4OxcbQTdoo50jfnhusg/s768/Cliffs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="576" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARwyUi6tIuVEq3Jr64rBLx7zx6Z_r02uh0E63S2AE0B4CzHU9Kyo0rCT1yU8ftFCJlDR7MiZGRpGPP25ZjTmnOpl6ynQWXzKGHBRzPqNKVOnaQuRqy4ac4OSmezdHB7TzWgC4XhFtxdaqlFvF4_wNuL8y8OEBkwplMQnZRXK4OxcbQTdoo50jfnhusg/s320/Cliffs.jpg" width="240" /></a></b></i></div><i><b><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4p2fGdoVk1X7MCMNkNUmGlfd7MCAspabHUjDgjxB-p2_4IQ4OvR08bWx6S3Ss9usMSYCXQ6olpk4aL4OgxooVX0YNy3IfY4W2Sun2kKFWGCwrzQSHdO6x0v8yHGGHGa8oGjbFv7J8JlPYmf4G2anSDPmxhEFSbY9wLxkf4l7uBdWCX8oTHjezMIvew/s1072/Cliffs%20Alison%20Justin.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="804" data-original-width="1072" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4p2fGdoVk1X7MCMNkNUmGlfd7MCAspabHUjDgjxB-p2_4IQ4OvR08bWx6S3Ss9usMSYCXQ6olpk4aL4OgxooVX0YNy3IfY4W2Sun2kKFWGCwrzQSHdO6x0v8yHGGHGa8oGjbFv7J8JlPYmf4G2anSDPmxhEFSbY9wLxkf4l7uBdWCX8oTHjezMIvew/s320/Cliffs%20Alison%20Justin.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Justin and Alison!</i></b></td></tr></tbody></table><span style="color: #3d85c6; font-size: medium;">The Cliffs of Moher are more than 320 million years old. Truly majestic and awe inspiring. One of Ireland's most important bird breeding sites; home to more than 20 species of nesting birds with up to 30,000 breeding pairs found each year. We even saw puffins this time!</span></b></i><p></p><p><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVRd1fMkRcosB2HHnhtFo7nnUV46Pikxqq1Es016bG0YDl-TRntzQ3CRMNX3f0fkcKpcoIOiMaT_6qIyA6hd3kZFLoYrIAaH7vrYMnzpqKA_yrAh1A29ikyBDrUalPkfW71R3XbZeiaiwB0KhdS61PcOnsCgXgqVaeRfS00KE2rO_cf-pDqoOkU4h0g/s250/Puffins.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="188" data-original-width="250" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVRd1fMkRcosB2HHnhtFo7nnUV46Pikxqq1Es016bG0YDl-TRntzQ3CRMNX3f0fkcKpcoIOiMaT_6qIyA6hd3kZFLoYrIAaH7vrYMnzpqKA_yrAh1A29ikyBDrUalPkfW71R3XbZeiaiwB0KhdS61PcOnsCgXgqVaeRfS00KE2rO_cf-pDqoOkU4h0g/s1600/Puffins.jpg" width="250" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>I wish this was my photo, but we couldn't get that close</i></b>.</td></tr></tbody></table><p></p><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIVs-AEx1RzBowUH9b3FfF0BKAmX7odik0qUzvEYIQL9Y7_4qq7fHvR_n5V8G3pINAa4KnPNvoypbKzxw0eG_yV2lkKU8qPYwEK5GAVX-NSc0LqmLHuXgk4veXeLjUsq5ynPdzSowlKXNY7ll1riphDW1woVHpXR8MgCngm42wVsQFDTF915iYP_yTw/s768/Cliffs%20me%20Justin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="576" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIVs-AEx1RzBowUH9b3FfF0BKAmX7odik0qUzvEYIQL9Y7_4qq7fHvR_n5V8G3pINAa4KnPNvoypbKzxw0eG_yV2lkKU8qPYwEK5GAVX-NSc0LqmLHuXgk4veXeLjUsq5ynPdzSowlKXNY7ll1riphDW1woVHpXR8MgCngm42wVsQFDTF915iYP_yTw/s320/Cliffs%20me%20Justin.jpg" width="240" /></a></i></div><i><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvez60PkpX9rYbg9yOawOVto9vbUo5Olg7SA5byNIzHNQp0hC3EFWhoV95mc_vmAX-AhBQ1Qnk3dKBnarxSz084fbLSszGGCXQZQSf8RcsLZSj5uw97Mps9inQl_k8ZNb8OX2VRHY8qtLh7IFFY_a_a-E6qmpDAlkBbF_tHkqf7pud06OHi3hFtfPuQ/s854/Cliffs-me%20and%20Alison.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="854" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjvez60PkpX9rYbg9yOawOVto9vbUo5Olg7SA5byNIzHNQp0hC3EFWhoV95mc_vmAX-AhBQ1Qnk3dKBnarxSz084fbLSszGGCXQZQSf8RcsLZSj5uw97Mps9inQl_k8ZNb8OX2VRHY8qtLh7IFFY_a_a-E6qmpDAlkBbF_tHkqf7pud06OHi3hFtfPuQ/s320/Cliffs-me%20and%20Alison.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #38761d; font-size: medium;">UNTIL NEXT TIME...</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b></i><p></p><p><br /><i></i></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody></tbody></table><i><br /><b><br /></b></i><p></p><p><i><b><br /><span style="color: #a64d79; font-size: medium;"><br /></span></b></i></p><p><i><b><span style="color: #38761d; font-size: medium;"><br /></span></b></i></p><p><br /></p><p> </p><p> </p><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-89404033612353108162022-05-04T15:32:00.000-07:002022-05-04T15:32:24.764-07:00MY FAVORITE LASAGNA AND A QUICK, SIMPLE HORS DOEUVRE!<p> We're off to Ireland in a couple days so I wanted to share some food with you before we go. First, this easy, but very tasty hors d'oeuvre...</p><p style="text-align: center;"><b><u><span style="color: #3d85c6; font-size: large;">ROSEMARY PECANS</span></u></b></p><p style="text-align: center;"><span style="text-align: left;">I found this recipe on the Real Simple website and they really are simple to make. I added a bit more rosemary than the recipe called for as I love the flavor of rosemary.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3LVHEkwQunp5y_0fgoOW5d6wfdAi3iqjzyslLxJZradcPoKYBALcVWQ7PHOmW2hyM22EyPAXkYke5e5leIR8IiEhN2E3apvOzc2M55LEpoutOptOwlLscmKG30INNJlueHJRJCI2reCr961HkxqdGbp-oU13oASWLTtrZAl6iUdhOxAYbww2uspIdQ/s3023/Rosemary%20pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2534" data-original-width="3023" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY3LVHEkwQunp5y_0fgoOW5d6wfdAi3iqjzyslLxJZradcPoKYBALcVWQ7PHOmW2hyM22EyPAXkYke5e5leIR8IiEhN2E3apvOzc2M55LEpoutOptOwlLscmKG30INNJlueHJRJCI2reCr961HkxqdGbp-oU13oASWLTtrZAl6iUdhOxAYbww2uspIdQ/s320/Rosemary%20pecans.jpg" width="320" /></a></div><p><b><i>Ingredients:</i></b></p><p>2 Tbsp. unsalted butter (<i><b>I almost always use Kerry Gold.</b></i>)</p><p>1 tsp. sugar</p><p>1/8 tsp. cayenne pepper, or more if you want a spicier nut.</p><p>1/2 tsp. Kosher salt</p><p>2 cups pecan halves</p><p>2 tsp. chopped fresh rosemary (<b><i>I used 3.</i></b>)</p><p><b><i>Preparation:</i></b></p><p>Heat oven to 375. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne, and 1/2 tsp. salt. Add the pecans and toss to evenly coat.</p><p>Transfer the pecans to a rimmed baking sheet lined with foil and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Remove from the oven and add the rosemary and toss to combine. Serve warm or at room temp. </p><p>I don't know how long they keep as they were gone as soon as I served them!</p><p style="text-align: center;"><b><u><span style="color: #38761d; font-size: large;">BEST EVER LASAGNA</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wLYy50zf4IaLbtGUo-hF-Ug-wTko3nfe9Pg2cl5nZQ1wjjXEE_RjR9Ut3SgG-7nQEFRnw5uEOthB28IXdTJLA5GSAJFHtjG_KummAmODSOmAIPdaPgKyGsEN-nyH2bGnimpXiGiaxYPSX90DKZZ47kyYfmobD5jlYbjFwF0cy8-FeT2m63ttTctZFw/s3464/Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2616" data-original-width="3464" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wLYy50zf4IaLbtGUo-hF-Ug-wTko3nfe9Pg2cl5nZQ1wjjXEE_RjR9Ut3SgG-7nQEFRnw5uEOthB28IXdTJLA5GSAJFHtjG_KummAmODSOmAIPdaPgKyGsEN-nyH2bGnimpXiGiaxYPSX90DKZZ47kyYfmobD5jlYbjFwF0cy8-FeT2m63ttTctZFw/s320/Lasagna.jpg" width="320" /></a></div><p>This recipe came from the back of a Barilla lasagna noodle box. I was having a lasagna craving and the only lasagna noodles (<b><i>No, I didn't make them this time!</i></b>) were the oven-ready pasta. I have never used the no-cook pasta and had my doubts, but the lasagna came out perfectly. I did use my own tomato sauce, which I cooked the day before. I like Barilla sauce so if you don't have time, no problem, just use theirs. They call their recipe 5 Layer Oven-Ready Lasagna, but I only managed 3 layers in my 9x13 baking pan, which meant a few sheets of pasta left over. Because I used more cheese than their recipe called for, it filled the pan sooner. There really is no science to this. After all, it is a casserole! I served the lasagna with a Frico or cheese crisp inserted into the lasagna, and a simple salad with herby vinaigrette dressing.</p><p><b><i>Ingredients:</i></b></p><p>1 box Barilla Oven-Ready Lasagna</p><p>2 jars Barilla marinara sauce (<b><i>or about 6 cups of your own</i></b>)</p><p>2 Tbsp. olive oil</p><p>1 lb. lean ground beef, browned (<i><b>I used 3 Italian sausages browned out of their casings.</b></i>)</p><p>Salt/Pepper to taste</p><p>15 oz. container ricotta cheese</p><p>4 cups mozzarella cheese, shredded</p><p>1/2 cup Parmigiano Reggiano cheese (<i><b>I used 2 cups parm.</b></i>)</p><p><b><i>I added 2 cloves of finely minced garlic as I browned the sausage.</i></b></p><p><b><i>I also added about 2 tsp. of dried oregano to the cheese mixture.</i></b> </p><p><b><i>Preparation:</i></b></p><p>Pre-heat oven to 375. In a large skillet, heat olive oil and brown the meat and garlic, if using, until cooked through. Season with salt and pepper.</p><p>In a bowl, combine ricotta, 2 cups mozzarella and 1 cup parmesan. Add oregano, if using. Stir well. </p><p>Spray a 9x13 inch baking pan with cooking spray. Pour 1 cup of the sauce into the pan and spread to coat evenly. Place 3 sheets of lasagna side by side. Sheets will expand to ends of the dish while baking. I didn't believe this, but they did!</p><p>Pour 1 cup of sauce and 3/4 cup of the cheese mixture over the first layer. Just drop the cheese mixture by the teaspoon and spread evenly. Top with 1/2 cup mozzarella, 1/2 cup parmesan and 1/3 cup of the cooked meat. Repeat for 3 more layers or as many layers as you can fit into the baking dish. </p><p>For the final layer, top with 3 lasagna sheets, add the remaining sauce and top with remaining cheese mixture and mozzarella.</p><p>Cover with foil. Bake for 25 minutes. Uncover and bake 5 minutes more until cheese is bubbling. Let rest 15 minutes before serving. </p><p><b><u><span style="color: #ffa400; font-size: medium;">TO MAKE THE FRICO:</span></u></b></p><p>Pre-heat oven to 375 degrees. Grate 1 cup of good quality parmesan <b><i>(or any cheese you like</i></b>). Don't use the pre-grated or pre-shredded cheese. It takes only a few minutes to grate the cheese yourself and the end result is much better. On a baking sheet drop about 2 Tbsp. of cheese and press with the bake of the spoon to flatten to roughly 3 inches. Space at least 1 inch apart as they will spread. Bake for 5 to 6 minutes until cheese melts and they are golden. Check on them to make sure they are not getting too brown. Remove from oven and let the Frico cool completely before removing from the pan. I served the Frico pressed into the lasagna to fancy it up a bit!</p><p></p><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: large;">THAT'S IT FOR TODAY!</span></i></b></div><b><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: large;">OFF TO IRELAND FOR THE SUMMER!</span></i></b></div><div style="text-align: center;"><b><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hroWhal5nrLtCLBqk97qXoI_rr4NiDBr-IIWMMVZ7CvwcMPcH67FvLOJ88nbhTG_YDGYCm7ourd8QrJX2aLojE27NB1796pKuVpaWQq35l25GhATU8zzvRgKhSBdsvK6lQNOa4VnUKpTCWtP_7UjmReWpg8VIBG3llKy-OvM5demzb_gmrE1UPVwSA/s2592/IMG_0063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1944" data-original-width="2592" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3hroWhal5nrLtCLBqk97qXoI_rr4NiDBr-IIWMMVZ7CvwcMPcH67FvLOJ88nbhTG_YDGYCm7ourd8QrJX2aLojE27NB1796pKuVpaWQq35l25GhATU8zzvRgKhSBdsvK6lQNOa4VnUKpTCWtP_7UjmReWpg8VIBG3llKy-OvM5demzb_gmrE1UPVwSA/s320/IMG_0063.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>ROUNDSTONE-<br />One of my favorite villages west of us!<br /><br /></i></b></td></tr></tbody></table></i></b><b style="color: #2b00fe; font-size: x-large;">www.cookwithcindy.com</b></div></b><p></p><p style="text-align: center;"><br /></p><p><br /></p><p><br /></p>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-74960118983240142802022-04-10T13:47:00.000-07:002022-04-10T13:47:13.957-07:00SENSATIONAL SEAFOOD ALFREDO!<p><span style="font-size: large;">I</span> have been planning to make this dish for a couple months. Each time I would prepare shrimp I saved the shells in the freezer. This made for an excellent stock for the Seafood Alfredo. You can make the stock ahead of time and freeze it so when you put the dish together it literally takes under a half hour. I also had been saving little scraps of fish: cod, salmon, pacific rock fish, etc. I like to cook the fattest parts of the filet so cubed up the thinner pieces and froze with the Alfredo in mind. Finally, I cooked the fresh fettuccine in shrimp broth, which really enhanced the flavors. You can use any combination of fish/shellfish you like.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73HUH6vH7YSAquuT0q5KtseZbMmaA5-R3pcuW3J4PmB8B-YkNZ7l3bInV33VWBOW7JghAZV1qdUQedRdYKrdvNe95rKMU7rEksoC0kpS-ieQZR1y2nhpzPy6LaAOAw9W4ERqFR0njdJOytdK5nyFD0cC_pAGLrbfLfYWW7yqIqjHSBiZQLiMQ7ZxrkA/s3651/All%20together%20in%20pasta%20pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3651" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj73HUH6vH7YSAquuT0q5KtseZbMmaA5-R3pcuW3J4PmB8B-YkNZ7l3bInV33VWBOW7JghAZV1qdUQedRdYKrdvNe95rKMU7rEksoC0kpS-ieQZR1y2nhpzPy6LaAOAw9W4ERqFR0njdJOytdK5nyFD0cC_pAGLrbfLfYWW7yqIqjHSBiZQLiMQ7ZxrkA/s320/All%20together%20in%20pasta%20pot.jpg" width="265" /></a></div><b><span style="color: #a64d79; font-size: medium;"><i>TO MAKE THE SHRIMP BROTH:</i></span></b><div><br /></div><div><b><u>Ingredients:</u></b></div><div>About 2 lbs. shrimp shells</div><div>3 quarts water</div><div>2 stalks celery, cut into 1 inch pieces</div><div>2 carrots, cut into 1 inch pieces</div><div>1 garlic clove, smashed</div><div>1 medium sized onion, cut into quarters</div><div>1 Tbsp. salt</div><div>1/4 tsp. dried tarragon</div><div>Freshly ground black pepper</div><div><br /></div><div><b><u>Preparation:</u></b></div><div>Bring all to a rolling boil and then reduce heat to low and simmer for about 2 hours. Strain through a fine mesh sieve and either proceed with the recipe or place in the freezer. </div><div><br /></div><div><b><span style="color: #a64d79; font-size: medium;"><i>BEFORE MAKING THE ALFREDO SAUCE, COOK THE FISH.</i></span></b></div><div><b><span style="color: #a64d79; font-size: medium;"><i><br /></i></span></b></div><div><b><u>I used:</u></b></div><div>1/3 lb. shrimp, peeled and cleaned</div><div>1 lb. mussels</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5AuU-ObLhFoMZfzm7Goi3c2VKVgjRb0b9pafs9zYCROzzg_BOaem9-30c3Xe_zlztgABnUGID3F1FVBso_Gz8YR5wlU4-3mSe_IQQvvnKvYIyuwTpM3fWeeJ8qbgPQKr3-ut5zZlhkMgFpsZw6HZMKFrhyhiOL_HOk0YwG2Z4hLE51skQynUL26AqA/s261/shopping.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="261" data-original-width="213" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5AuU-ObLhFoMZfzm7Goi3c2VKVgjRb0b9pafs9zYCROzzg_BOaem9-30c3Xe_zlztgABnUGID3F1FVBso_Gz8YR5wlU4-3mSe_IQQvvnKvYIyuwTpM3fWeeJ8qbgPQKr3-ut5zZlhkMgFpsZw6HZMKFrhyhiOL_HOk0YwG2Z4hLE51skQynUL26AqA/s1600/shopping.png" width="213" /></a></div><div>I used these frozen mussels from my local Safeway grocery store. Being from New England and land of fresh mussels I had my doubts, but they were really fabulous!</div><div><br /></div><div>About 1 1/2 cups of various pieces of cubed fish. Thawed, if using frozen left-overs.</div><div><br /></div><div>In a heavy bottomed (<b><i>My preference always is cast iron.</i></b>) skillet heat 1 Tbsp. olive oil until hot; nearly smoking. Reduce heat to medium. Quickly saute the cubed fish and shrimp, stirring with a rubber scraper so the fish does not stick. This will take 3-4 minutes. Remove the fish from the pan and set aside. Do not clean the pan.</div><div><br /></div><div><b><i><span style="color: #a64d79; font-size: medium;">TO MAKE THE ALFREDO SAUCE:</span></i></b></div><div><b><u>Ingredients:</u></b></div><div>1 Tbsp. olive oil</div><div>2 Tbsp. butter</div><div>5 Tbsp. flour</div><div>1/2 small shallot, very finely diced; about 2 Tbsp.</div><div>1 small garlic clove, very finely diced; about 1/2 Tbsp.</div><div>1/4 tsp. dried tarragon</div><div>1/4 cup grated parmesan</div><div>1 cup heavy cream or I used 1/2 cup half and half and 1/2 cup heavy</div><div>1/2 cup dry white wine; whatever you have opened.</div><div>1 cup (<b><i>or more</i></b>) fish broth</div><div>Salt/Pepper to taste</div><div><br /></div><div><b><u>Preparation:</u></b></div><div>In the same pan you sauted the fish and shrimp, melt the olive oil and butter over medium heat. Add the flour and stir until completely blended. Reduce heat and cook, stirring frequently for about 5 minutes to form a roux. Stirring often reduces the chance of any lumps in your sauce. Add shallot, garlic, tarragon and parmesan, and stir for another 3 minutes. Add wine, cream and fish broth and stir until you have the desired consistency. The sauce needs to be thick enough to hold up to and coat pasta and fish nicely, but not so thick that it is goopy. The longer you cook it, the thicker it gets. Add more fish broth if the sauce becomes too thick. Taste for salt and pepper. Set aside. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83mMlzvjJT-jSd_5ZMPWUi0ejHsAUM7fXuGIqxls0SfIVgzC_0CW-564DPl9JNS6HgccxL4HSQLAsn4JLtl9v_bmjgX9gjSO3tgU9JfFDAqgSBcrN1IAjBN3OS0y0nQ9YyL72mg6nKDm4YvvKJjzzwaMniccaIBdPtNBIoTIl-SWx6J3f48TOIBlb8Q/s2826/Sauce%20cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2826" data-original-width="2511" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83mMlzvjJT-jSd_5ZMPWUi0ejHsAUM7fXuGIqxls0SfIVgzC_0CW-564DPl9JNS6HgccxL4HSQLAsn4JLtl9v_bmjgX9gjSO3tgU9JfFDAqgSBcrN1IAjBN3OS0y0nQ9YyL72mg6nKDm4YvvKJjzzwaMniccaIBdPtNBIoTIl-SWx6J3f48TOIBlb8Q/s320/Sauce%20cooking.jpg" width="284" /></a></div><br /><div><b><i><span style="color: #a64d79; font-size: medium;">TO COOK THE PASTA:</span></i></b></div><div>Cut about 1/2 lb. asparagus into 2 inch pieces. Bring 2 1/2 quarts of fish stock to a boil. Add 1 Tbsp. salt. Add the fresh fettuccine. I did not make it this time, but this store-bought version was pretty good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOHvz8bA-T2tCiaWKW74ABII3Q7C-9UHxy-Ibklj0eyB5VYGSpfG3rMR38Y6d6Rf25rMKKBrSzeucBbfoaelPNmB_h2FTfJOXVWN3nITGbHP-KMR3Vp6FoPk7NIUVeHGosECA9k0NskuB5WMHhd9dCxjYyh_mwaJV7qKqi7Z_yxR1TSR2uv5hLqMkSQ/s699/large_30d5d7b4-4563-44fb-b9c6-a8b17c067fe0.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="699" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOHvz8bA-T2tCiaWKW74ABII3Q7C-9UHxy-Ibklj0eyB5VYGSpfG3rMR38Y6d6Rf25rMKKBrSzeucBbfoaelPNmB_h2FTfJOXVWN3nITGbHP-KMR3Vp6FoPk7NIUVeHGosECA9k0NskuB5WMHhd9dCxjYyh_mwaJV7qKqi7Z_yxR1TSR2uv5hLqMkSQ/s320/large_30d5d7b4-4563-44fb-b9c6-a8b17c067fe0.webp" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Cook the pasta for about 3 minutes. Add the mussels and asparagus. Cook for another 7 minutes until mussels open and pasta and asparagus are al dente. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf0mB1T5j28IMO6nPdhOFoDRRPAMqgfqXiPj5UhGkIbStf_upoZn0PisYru1JynCn52VQ-Tls3lDrNVI7kyMyaYnwBWcHgUKrAQVm2yJmVYQFnlGj6xrXr2PY8_QPc71dTYoR2IWmijn8IVUZl9enwY7C64DoJBQg4-kkt92wkd_QCSlPRhdFKnK27g/s3397/Pasta%20cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3397" data-original-width="2998" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJf0mB1T5j28IMO6nPdhOFoDRRPAMqgfqXiPj5UhGkIbStf_upoZn0PisYru1JynCn52VQ-Tls3lDrNVI7kyMyaYnwBWcHgUKrAQVm2yJmVYQFnlGj6xrXr2PY8_QPc71dTYoR2IWmijn8IVUZl9enwY7C64DoJBQg4-kkt92wkd_QCSlPRhdFKnK27g/s320/Pasta%20cooking.jpg" width="282" /></a></div>Drain the pasta reserving some of the cooking liquid in case you need it to thin the sauce. Mix all ingredients including the Alfredo Sauce together back into the pasta cooking pot and cook just enough to reheat the fish and shrimp; about 2-3 minutes more, stirring to ensure that all is well coated. Serve with warmed French bread and a fresh green salad.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a2TimkLDCYIbR8hpNnZuO5nBOIA8Eo0Vxk4BPNrQOVRIG2oHl4r4aQhnD1Ui9svHVbsofyH-n4U92iBrvyJM92w8I7zZtO4lCCivMs_DYmisg5FxsIgEaTZeFVPpmu4kLBSVg4M6RrAjw2BxKT0PUpo9m9GClugbqa-A3I2LwnhqUY2HazPokRK0eQ/s3940/Me%20pulling%20out%20pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3940" data-original-width="2523" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4a2TimkLDCYIbR8hpNnZuO5nBOIA8Eo0Vxk4BPNrQOVRIG2oHl4r4aQhnD1Ui9svHVbsofyH-n4U92iBrvyJM92w8I7zZtO4lCCivMs_DYmisg5FxsIgEaTZeFVPpmu4kLBSVg4M6RrAjw2BxKT0PUpo9m9GClugbqa-A3I2LwnhqUY2HazPokRK0eQ/s320/Me%20pulling%20out%20pasta.jpg" width="205" /></a></div>I did not get a photo of the final results as we were too darned anxious to EAT! So easy. So good.<div><br /></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">THAT'S IT FOR TODAY!</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;">IT IS PALM SUNDAY...I AM ALREADY MISSING THE BIG EASTER EXTRAVAGANZA I HAVE DONE FOR MANY YEARS, BUT DO PLAN ON MAKING A NICE MEAL FOR ME AND MY HUSBAND, JERRY.</span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #e06666; font-size: large;">AND MAYBE NEXT YEAR WE WILL CONTINUE </span></b></div><div style="text-align: center;"><b><span style="color: #e06666; font-size: large;">THAT WONDERFUL EASTER TRADITION!</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #ff00fe; font-size: large;">I LOVE THIS TIME OF YEAR AND </span></b></div><div style="text-align: center;"><b><span style="color: #ff00fe; font-size: large;">ALWAYS FEEL HOPEFUL ABOUT GOOD </span></b></div><div style="text-align: center;"><b><span style="color: #ff00fe; font-size: large;">THINGS TO COME! </span></b><b><span style="color: #ff00fe; font-size: large;">NEW BEGINNINGS...</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /></div><div><br /><br /><div><br /></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-3154903122158140692022-03-29T15:55:00.003-07:002022-03-29T16:07:12.846-07:00THE TALE OF TWO STRAWBERRIES!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jh7ddYyKF3H6iKkNfVGYU0lEMg2kskzFKOUj9fgWn9inOnZRMWq2CMscKCJ-P05KS_7hWw2e6KL9Wr5wjwM3ZxKf8XfM6iSL64-7g-mKZ5UxbaY5pR7SyM7YqePGS7sgavABZjBjKz3zNqS_0TP3sHJS323-nymBcd6VOL2ZbzNXKNj9qUngryoZkQ/s4032/Berries%20in%20measuring%20cup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6jh7ddYyKF3H6iKkNfVGYU0lEMg2kskzFKOUj9fgWn9inOnZRMWq2CMscKCJ-P05KS_7hWw2e6KL9Wr5wjwM3ZxKf8XfM6iSL64-7g-mKZ5UxbaY5pR7SyM7YqePGS7sgavABZjBjKz3zNqS_0TP3sHJS323-nymBcd6VOL2ZbzNXKNj9qUngryoZkQ/s320/Berries%20in%20measuring%20cup.jpg" width="240" /></a></div>Strawberries are more versatile than you may think. Let's start today with an unexpected savory...<p></p><p><b><u><span style="color: #cc0000; font-size: large;">STRAWBERRY SOUP WITH ROQUEFORT PANNA COTTA</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26hkmEOxkZOXbVlX_R64UCdJIf4B-coE-v_KzjPAP_xSj3Byx1saX4-ajtU7-3qb5eqvOqefnQ4D-Pi-DRraZhANqjNoq6pBU9J86lrPb0Hy-5rGmix3ewsD5FxPejZegPSZRzwyMfcCobWACmsD99Qh29dsJ3ax1w2wvgN-fBIW8apOiOsWKqUjB4g/s4032/Soup%20served.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26hkmEOxkZOXbVlX_R64UCdJIf4B-coE-v_KzjPAP_xSj3Byx1saX4-ajtU7-3qb5eqvOqefnQ4D-Pi-DRraZhANqjNoq6pBU9J86lrPb0Hy-5rGmix3ewsD5FxPejZegPSZRzwyMfcCobWACmsD99Qh29dsJ3ax1w2wvgN-fBIW8apOiOsWKqUjB4g/s320/Soup%20served.jpg" width="320" /></a></div>This made for a rich, but satisfying first course for a fun dinner party I put together for our friends Steve and Deb Vis, who we thought were moving to Florida. Fortunately they have changed their minds and are staying in sunny Arizona! I have made the savory panna cotta in the past and thought it would be a perfect contrast for the Strawberry Soup. Last time I made it with a Chilled Plum Soup, which was also very special. I looked online at many different recipes and came up with this.<div><br /><div><b><i><span style="color: #cc0000;">Ingredients:</span></i></b></div><div>2 cups strawberries<b>*</b>, roughly chopped</div><div>1/4 cup Marsala or other sweet wine</div><div>Pinch of salt</div><div>1 Tbsp. sugar</div><div>1/2 cup Greek style Plain yogurt</div><div>2 Tbsp. balsamic vinegar.<b><i> I used Pear Infused vinegar.</i></b></div><div>1/2 cup water</div><div><br /></div><div><b>*</b><i><b>Use the freshest and most ripe strawberries you can find. This would be over-the-top if you used hand-picked wild strawberries. </b></i><br /><p><b><i><span style="color: #cc0000;">Preparation:</span></i></b></p><p>Preheat oven to 400 degrees. </p><p>Macerate berries in sugar and pinch of salt for about 15 minutes. To macerate, simply mix berries with the sugar and salt and stir together slightly mashing the berries to release their natural juice. </p><p>Spread on a foil-lined, very lightly oiled cookie sheet and roast in the hot oven for about 15 minutes, stirring once to make sure berries roast evenly. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp097HlKWHxG2uZ1vQoo2vtdK3_OuprPUkdliaee1u5nYgEoSo6STWNspo2tEzm3xM34JGi3jP2z-tD_w5oAVhLo4mv2al29TdefBWtuHLLjDzBwg-ghCmQCLDxu-UaywZF6brZ4nff5a4uuFlO_Lq5KoPjELIXhYb-gTURJN_ca-3wMg8VghDAIdw7A/s4032/Soup%20berries%20ready%20to%20roast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp097HlKWHxG2uZ1vQoo2vtdK3_OuprPUkdliaee1u5nYgEoSo6STWNspo2tEzm3xM34JGi3jP2z-tD_w5oAVhLo4mv2al29TdefBWtuHLLjDzBwg-ghCmQCLDxu-UaywZF6brZ4nff5a4uuFlO_Lq5KoPjELIXhYb-gTURJN_ca-3wMg8VghDAIdw7A/s320/Soup%20berries%20ready%20to%20roast.jpg" width="240" /></a></div><p>Remove and cool. Add the berries and all other ingredients to the blender and blend until completely smooth. Taste for seasoning.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiNo-3ORni4-YR9g8a4lUi4REe9Cysu5IVPShu47g26uWQxCqHOJGZRnjUkIHTaVObuyqP22JjP6WoHaECjV_DMlYX-QM84crdwrjHJzmiDG7889czDxWSX-OHxxTM9vK_RP5ZcMG-UAVydRmDz3S2PwbYeo1xdbX8oN5pG45aYnB_mgAIeaZ1M-5GA/s4032/Soup%20in%20blender.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZiNo-3ORni4-YR9g8a4lUi4REe9Cysu5IVPShu47g26uWQxCqHOJGZRnjUkIHTaVObuyqP22JjP6WoHaECjV_DMlYX-QM84crdwrjHJzmiDG7889czDxWSX-OHxxTM9vK_RP5ZcMG-UAVydRmDz3S2PwbYeo1xdbX8oN5pG45aYnB_mgAIeaZ1M-5GA/s320/Soup%20in%20blender.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Yes! That is my Mom's circa 1960 Osterizer Blender.<br />Still works perfectly!</i></b></td></tr></tbody></table>I served by gently placing the panna cottas in a bowl and then pouring the chilled soup around. I garnished with small pieces of Roquefort and a sliced strawberry on top. <p>To make the Roquefort Panna Cotta, go to:</p><p style="text-align: center;"> <b>http://cookwithcindy.blogspot.com/search?q=panna+cotta</b></p><p>Scroll down through most of last years Easter dinner to get the Panna Cotta recipe. Next time, I would add a whisker less sugar, although the contrast of just barely sweet with the salty bite of the cheese was pretty good!</p><p><b><i><span style="color: #cc0000; font-size: medium;">Next, a more traditional use of strawberries!</span></i></b></p><p style="text-align: center;"><b><u><span style="color: #a64d79; font-size: large;">BEST STRAWBERRY ICE CREAM...EVER!</span></u></b></p><p>When you research recipes online, they often say "the best", "most delicious", etc., but this time it really is so! Again, I looked at many recipes before deciding on this one, which came from a site called "Like Mother, Like Daughter". The only difference is that I added 2 Tbsp. of vodka (yes, vodka!) towards the end of the churning. In researching recipes I learned that Strawberry Ice Cream is one of the most difficult to make as the berries can crystalize when churned and frozen. The alcohol helps eliminate that problem. It certainly was creamy and delicious, both as a Strawberry Ice Cream Sandwich Cookie and just served in a bowl.</p><p><b><i><span style="color: #800180;">Ingredients:</span></i></b></p><p>2 cups chopped strawberries</p><p>1 cup sugar, divided 1/2 and 1/2</p><p>2 cups heavy cream</p><p>1 cup whole milk</p><p>1/2 tsp. vanilla</p><p>1 dash salt</p><p>2 Tbsp. vodka</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9RuP0m0FsukzXU-stZjzkS_5MoWO2jL9Gakw2tJ5qyuwTuzxvPZ01ol7qv77jzvFRLC3eobIpRsBQITG0ipZnqdaieSz1zxsd4sFfiN1uizKiKDC-fs97LRMOksXZWvonsZw0RGZkK9Ckgmshfsje4s5Fv0mfjTeliu2W6BG7Tcf1vV3Es8Z18DpWA/s3748/Ice%20cream%20in%20big%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2503" data-original-width="3748" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9RuP0m0FsukzXU-stZjzkS_5MoWO2jL9Gakw2tJ5qyuwTuzxvPZ01ol7qv77jzvFRLC3eobIpRsBQITG0ipZnqdaieSz1zxsd4sFfiN1uizKiKDC-fs97LRMOksXZWvonsZw0RGZkK9Ckgmshfsje4s5Fv0mfjTeliu2W6BG7Tcf1vV3Es8Z18DpWA/s320/Ice%20cream%20in%20big%20bowl.jpg" width="320" /></a></div><p><b><i><span style="color: #a64d79;">Preparation:</span></i></b></p><p>The day before making the ice cream, make sure your ice cream bowl is frozen. I've made that mistake before and your ice cream will never get frozen enough if the bowl is not completely frozen.</p><p>Mix chopped strawberries with 1/2 cup sugar. Set aside for about 15 minutes to allow the strawberries to release their juices. </p><p>Blend strawberries in a blender or food processor until just blended. A couple remaining chunks of berry are fine. </p><p>In a large bowl combine strawberry mixture with heavy cream, whole milk, vanilla, salt and remaining sugar. Set aside.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIGGQ-uY09yEapUVBYHC3hPadAT16RDx07W3RL9BNQWu8kibufzpe43qLow0KZ24OvAhbTpCa8YuPvRZG1xViMah5iPiYUKN0Q1aFXTz-tXQMknpMB1a2OcNNb7pAr9P7v3_CwlcGq7tw9gefK_iIqS0I_TUqNSN_zH6JirYz0Od3vbfRrIg95mJWqQ/s3717/Ice%20cream%20churning.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3717" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLIGGQ-uY09yEapUVBYHC3hPadAT16RDx07W3RL9BNQWu8kibufzpe43qLow0KZ24OvAhbTpCa8YuPvRZG1xViMah5iPiYUKN0Q1aFXTz-tXQMknpMB1a2OcNNb7pAr9P7v3_CwlcGq7tw9gefK_iIqS0I_TUqNSN_zH6JirYz0Od3vbfRrIg95mJWqQ/s320/Ice%20cream%20churning.jpg" width="258" /></a></div><p>Pour strawberry cream mixture into prepared ice cream maker. Allow to run according to manufacturers instructions. Mine took about 30 minutes. When you are 20 minutes into the churning process, drizzle the 2 Tbsp. of vodka into the ice cream. The mixture will be quite soft. You can eat immediately or place in a bowl in the freezer for a few hours or overnight to harden up.</p><p>I like this recipe as there are no eggs, therefore no custard to make, which makes the entire ice cream as easy as it is delicious!</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAxmthVdlkDCTTRCp-jgjM06d1ZKgaaw_3alhO0Qwy9sUPHLEuY_kZ4iaAzgdh6czv4BLS4Di0V5e1IuKt4RszEPpo4xNM4b5oy7K3xzvQY88WnqA1IT2fC50lTHkxQxDP8TfHTlloanjEyEG53OTHX143hPqRVghJasXDBOhmGtuQyPXVQv7C_fVFg/s4032/Jer%20licking%20ice%20cream.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoAxmthVdlkDCTTRCp-jgjM06d1ZKgaaw_3alhO0Qwy9sUPHLEuY_kZ4iaAzgdh6czv4BLS4Di0V5e1IuKt4RszEPpo4xNM4b5oy7K3xzvQY88WnqA1IT2fC50lTHkxQxDP8TfHTlloanjEyEG53OTHX143hPqRVghJasXDBOhmGtuQyPXVQv7C_fVFg/s320/Jer%20licking%20ice%20cream.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Jerry Rabbitt: 2022 Official Ice Cream Licker...</b></i></td></tr></tbody></table>For our special dinner party, I decided to make Strawberry Ice Cream Sandwich Cookies for dessert with a great recipe for super thin, Crispy Chocolate Wafer Cookies. This one I found online at the Cooking Channel.</div><div><br /></div><div style="text-align: center;"><b><u><span style="color: #660000; font-size: large;">CRISPY CHOCOLATE WAFER COOKIES</span></u></b></div><div><b><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT9hYghvB5YZvXIrPxHhTsQK_aSc-szXBixkpR86ua2h_KNGYj-cQk3-IPYD4v37ft3iLcfE07tioTSSQwoeS107h2QHSbn6fK3IWfpW5aKVUpyIBzOlXRrfLC30GaXJqxtsnS44ly5PrOxLM7xFFQMWWydJdlj4ApnM3T4feYg8fKRSMMpA88u1dfA/s3957/Cookies%20baked.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2372" data-original-width="3957" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDT9hYghvB5YZvXIrPxHhTsQK_aSc-szXBixkpR86ua2h_KNGYj-cQk3-IPYD4v37ft3iLcfE07tioTSSQwoeS107h2QHSbn6fK3IWfpW5aKVUpyIBzOlXRrfLC30GaXJqxtsnS44ly5PrOxLM7xFFQMWWydJdlj4ApnM3T4feYg8fKRSMMpA88u1dfA/s320/Cookies%20baked.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>This recipe makes 6 1/2 dozen thin wafer cookies!<br />They also freeze very well.</b></i></td></tr></tbody></table></i></b><b><i><span style="color: #660000;">Ingredients:</span></i></b></div><div>1/2 cup (1 stick) unsalted butter, softened</div><div>3/4 cup sugar</div><div>1/2 cup dark brown sugar, well packed</div><div>1 tsp. vanilla</div><div>1 cup flour</div><div>3/4 cup Dutch cocoa powder.<b><i> I used Hershey's Special Dark 100% cocoa powder.</i></b></div><div>1/2 tsp. baking soda</div><div>1/4 tsp. salt</div><div>1/4 cup milk. <b><i>I used a couple Tbsp. more to get a better consistency.</i></b></div><div><br /></div><div><b><i><span style="color: #660000;">Preparation:</span></i></b></div><div>Cream together the butter, sugar, brown sugar and vanilla until light; about 2 minutes. </div><div>In a medium bowl sift the cocoa to remove any lumps and whisk together with flour, baking soda, and salt.</div><div> </div><div>Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. If it is very crumbly, add 1 Tbsp. of milk at a time until the mixture comes together when gently squeezed.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lkDrOq70mwPPldXC4JB8SMckduzwBsGxbir061RijoRCwedp6WJYpk_4pufeoxQdHR91F9RxLdcKLFqgMAQZBj2OurVAIAxbi8o_upm4S4b9xWi7H1idTuiWvryFs61D7f8P2IKY6A9ir3d7cx1XaZ-Oscqi2aOwOzD5574KSWB5qJPUDWOEGVndVg/s4032/Cookie%20dough%20being%20wrapped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lkDrOq70mwPPldXC4JB8SMckduzwBsGxbir061RijoRCwedp6WJYpk_4pufeoxQdHR91F9RxLdcKLFqgMAQZBj2OurVAIAxbi8o_upm4S4b9xWi7H1idTuiWvryFs61D7f8P2IKY6A9ir3d7cx1XaZ-Oscqi2aOwOzD5574KSWB5qJPUDWOEGVndVg/s320/Cookie%20dough%20being%20wrapped.jpg" width="320" /></a></div>On a sheet of plastic wrap, drop the dough into 2 roughly shaped logs, each about 1 1/2 inches thick. Using the plastic wrap and your fingers, coax the dough into a firm log shape and then roll the plastic tightly around the dough.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD1ukD3Buvnb2f82EAwqEmyrjJ0zRBshbjvykBWRyreJG6Nt4p0sMkdSocfhIlvYKGWGhEpEdHIfRs6d4hD9WxSn8BUcTnQhmejT9nv7nKGNoZ8yA4ZQri4xXwYbm1fsetwmR2ley8QRT-8mkSJRnUMfOW53pPeVJAPIiX108rLQNsUUcQMGartJBRw/s4032/cookie%20dough%20wrapped.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD1ukD3Buvnb2f82EAwqEmyrjJ0zRBshbjvykBWRyreJG6Nt4p0sMkdSocfhIlvYKGWGhEpEdHIfRs6d4hD9WxSn8BUcTnQhmejT9nv7nKGNoZ8yA4ZQri4xXwYbm1fsetwmR2ley8QRT-8mkSJRnUMfOW53pPeVJAPIiX108rLQNsUUcQMGartJBRw/s320/cookie%20dough%20wrapped.jpg" width="320" /></a></div><div>Refrigerate at least an hour or up to overnight. </div><div><br /></div><div>Preheat oven to 350 degrees.</div><div><br /></div><div>Using your sharpest knife, cut the cookie dough into 1/8 inch coins and place them on the cookie sheets about 1 1/2 inches apart to bake. If the dough is less than perfectly round, use your fingers or the back of the knife to get into shape.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwqxHZawCI44yzZ2KMAEde_ThqwVWFsbzmonPxViv2uunP36uX59N0gH2J4y-p40gKSGR3FytaUpi7RyeXdzXsPDuvdExkui0m52qXTTxA4hlHlP3Oqi4ExaaoRb6tUwkXn-yRV7A6zPans589e_BOAqOFIZwwoWrYqIS0iwAQYrGkxJ-gcS9e1UJLA/s3330/Slicing%20cookie%20dough.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2997" data-original-width="3330" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPwqxHZawCI44yzZ2KMAEde_ThqwVWFsbzmonPxViv2uunP36uX59N0gH2J4y-p40gKSGR3FytaUpi7RyeXdzXsPDuvdExkui0m52qXTTxA4hlHlP3Oqi4ExaaoRb6tUwkXn-yRV7A6zPans589e_BOAqOFIZwwoWrYqIS0iwAQYrGkxJ-gcS9e1UJLA/s320/Slicing%20cookie%20dough.jpg" width="320" /></a></div><div>Bake for 5 minutes, then rotate pan and bake another 5 minutes until they are dry looking. Let cool a minute or 2 before removing to a rack as the cookies are quite delicate. </div><div><br /></div><div>To make the<b><span style="color: #cc0000; font-size: medium;"> STRAWBERRY ICE CREAM SANDWICH COOKIES </span></b>soften the ice cream, and simply add about 2 Tbsp. of Strawberry Ice Cream to the cooled cookies, smooth out the edges and top with another cookie. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmBn2boB0uiGqug0Yy5Gc4Du-_TMAbKxXxrzeF0eQA4U1gPpzocffv5xk6Xs7EoM5Q3SF3qmDneAxyo4svs0NCIQM7m8L1q4KPUSuOUq4lQFlV_4dkMysN_RscfI-309t_1c0PP1kJCSuAjaxpwj4UxAmLUptMeoLb7w5s4bS0AduQuth4vE-fGYOKw/s4032/Jer%20filling%20cookies.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmBn2boB0uiGqug0Yy5Gc4Du-_TMAbKxXxrzeF0eQA4U1gPpzocffv5xk6Xs7EoM5Q3SF3qmDneAxyo4svs0NCIQM7m8L1q4KPUSuOUq4lQFlV_4dkMysN_RscfI-309t_1c0PP1kJCSuAjaxpwj4UxAmLUptMeoLb7w5s4bS0AduQuth4vE-fGYOKw/s320/Jer%20filling%20cookies.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>My husband, Jerry, is not only a good <br />licker of ice cream bowls, but also helpful <br />in filling Ice Cream Sandwich Cookies!</b></i></td></tr></tbody></table><div><div><div><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMA2r1gbnnK67hHv_2KyIa-whNC72nsvvbVmxLQKwYmVAf6VBHXHwiEIFyjlvV1p6kjRMDjmfGLWaejcRG_QrAMjxHyBL0fzmPu4yhPZiGrNuBWURoqYTWNaneIDRHLvZ3tAW8xj3xHAZhksFXbWo4F-NzZ43cHWtyoLuZeOfSv-MSJCJZjChgENWzOA/s2502/Sandwich%20cookies%20close%20up%20I.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1638" data-original-width="2502" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMA2r1gbnnK67hHv_2KyIa-whNC72nsvvbVmxLQKwYmVAf6VBHXHwiEIFyjlvV1p6kjRMDjmfGLWaejcRG_QrAMjxHyBL0fzmPu4yhPZiGrNuBWURoqYTWNaneIDRHLvZ3tAW8xj3xHAZhksFXbWo4F-NzZ43cHWtyoLuZeOfSv-MSJCJZjChgENWzOA/s320/Sandwich%20cookies%20close%20up%20I.jpg" width="320" /></a></div><b><div style="text-align: center;"><b><i><span style="color: #cc0000; font-size: medium;">I HOPE YOU ENJOYED THIS STRAWBERRY EXTRAVAGANZA!</span></i></b></div></b><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: medium;">UNTIL NEXT TIME...</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #cc0000; font-size: medium;">FILL YOUR KITCHEN WITH BEAUTIFUL AROMAS,</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: medium;">WHICH WILL FILL YOUR HEART WITH LOVE!</span></i></b></div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCdkBhgj6pXWziE3xAbVZFZ-jDIC6jR9GpfqalQRBV8bx5y8ihWuiMCdpzXC97Xy95EdbxBBCWFOTr-GW6YxIDHb9BXjhBcdxfPBit7qng-CozA7NC1UxW4x8lZI474cK9VnH5SFDh0qxc0Entl-WEEo-x3NgAvGdqT0le50T6snSC5dQK2AyJ3cYYg/s4032/Steve%20deb.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCdkBhgj6pXWziE3xAbVZFZ-jDIC6jR9GpfqalQRBV8bx5y8ihWuiMCdpzXC97Xy95EdbxBBCWFOTr-GW6YxIDHb9BXjhBcdxfPBit7qng-CozA7NC1UxW4x8lZI474cK9VnH5SFDh0qxc0Entl-WEEo-x3NgAvGdqT0le50T6snSC5dQK2AyJ3cYYg/s320/Steve%20deb.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Steve, Deb, and my husband, Jerry<br />So glad you are going to stick around!</b></i></td></tr></tbody></table><br /><div style="text-align: center;"><b><span style="color: #660000; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /></div><div><br /></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com1tag:blogger.com,1999:blog-1097954247772219498.post-310822864236528442022-03-17T14:07:00.002-07:002022-03-17T14:10:54.846-07:00SUCCULENT PORK LOIN STUFFED WITH DRUNKEN CHERRIES!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR67hGdPzUgtaKjNjVJq84bgnIYacpRng2B66y7mbpqncysH53UsK6dFxhuVxH-JxJAJwof6-oupRUFnlmbWSN0b6Ia78cQwv-H2RHMTsSopZd941IHgJwfFXq0b9XmXuYQXkLXvns4XaGmT8QwgkxEV9hq1u5pJEmK7ooCw6uGgXEfiuzyjK27nrmQ/s3505/Pork%20served%20ii.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3505" data-original-width="2747" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsR67hGdPzUgtaKjNjVJq84bgnIYacpRng2B66y7mbpqncysH53UsK6dFxhuVxH-JxJAJwof6-oupRUFnlmbWSN0b6Ia78cQwv-H2RHMTsSopZd941IHgJwfFXq0b9XmXuYQXkLXvns4XaGmT8QwgkxEV9hq1u5pJEmK7ooCw6uGgXEfiuzyjK27nrmQ/s320/Pork%20served%20ii.jpg" width="251" /></a></div>I served this on a bed of creamy parmesan polenta with lightly roasted asparagus. The combination of flavors and textures were perfect! The wine soaked cherries were a bonus as the wine became slightly thick and a little sweetened by marinating in the dried cherries for a couple of hours. This made for a delicious dessert wine. Next time, I will soak a whole bottle of wine in several cups of cherries (1 cup cherries to 1 cup wine) and serve that with a lemon and dried cherry Bundt Cake drizzled with a reduced cherry wine glaze. Doesn't that sound yummy?! I used an inexpensive, but full-bodied red wine blend.<p></p><p>I have never done a pork tenderloin in the slow-cooker and was surprised at how well it turned out! Because our son, Michael was visiting, it gave me the whole afternoon to play with him while the pork cooked.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13FChK_EOLe7HvddstqLbpLv__hl5ftEWzuXUb94NK77KGaFVxYSEFcH5TGy4DgHm859VvAks7CD98rJbSRm34paqzK23_geO8LxXFUsZy6Oh2uJ57Kfmk4XZebLDKfer8keg8aBtFLtPvSOigGxIO4Yqs6Vjfdd5CfW0Ivg_9D5rTXm0ufRjwjQUdA/s4032/Stuffing%20ingreds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13FChK_EOLe7HvddstqLbpLv__hl5ftEWzuXUb94NK77KGaFVxYSEFcH5TGy4DgHm859VvAks7CD98rJbSRm34paqzK23_geO8LxXFUsZy6Oh2uJ57Kfmk4XZebLDKfer8keg8aBtFLtPvSOigGxIO4Yqs6Vjfdd5CfW0Ivg_9D5rTXm0ufRjwjQUdA/s320/Stuffing%20ingreds.jpg" width="240" /></a></div><p><b><i>Ingredients:</i></b></p><p><b><span style="color: #cc0000; font-size: medium;"><u>FOR THE STUFFING:</u></span></b></p><p>2 Tbsp. butter</p><p>Zest/juice of 1/2 orange</p><p>1 onion, thinly sliced</p><p>1 tsp. salt</p><p>1/4 cup parsley</p><p>2 cloves garlic, minced</p><p>1/2 cup sliced almonds</p><p>1/3 cup feta cheese</p><p>1 cup dried cherries</p><p>1 cup red wine</p><p><b><u><span style="color: #cc0000; font-size: medium;">FOR THE DRY RUB:</span></u></b></p><p>1/2 tsp. each: onion powder, garlic powder, oregano, black pepper, smoked paprika. Mix well.</p><p><b><span style="color: #cc0000; font-size: medium;"><u>TO BROWN THE PORK AND PREPARE SLOW COOKER:</u></span></b></p><p>2 Tbsp. olive oil</p><p>1/2 cup chicken stock</p><p>1/4 cup olive oil</p><p><b><i>Preparation:</i></b></p><p>First, place the dried cherries in a measuring cup and top with red wine. Set aside for at least a couple of hours. </p><p>Next, butterfly pork loin. An average pork loin weighs about 3 lbs. Cut down the middle of the long side being careful not to cut all the way through. Open like a book.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGMvjjRhr0PKlLGAJG5h5bHByyUKRbyI9qYz1LK2qcjZg8boyh_XBJZOWH6H4qWILwz9M5aWTMuysEdKpK8TxzFt1ltOOoOLM_wbZf2zP22EXY0cfV0gklu3VtgBVib-vvo-FpcMv5Ad18TyfQ-f3OpuXEwQY58I2KbyyIgYkw6voxWRafe5Sl605wQ/s3308/Pork%20butterflied.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3308" data-original-width="2956" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGMvjjRhr0PKlLGAJG5h5bHByyUKRbyI9qYz1LK2qcjZg8boyh_XBJZOWH6H4qWILwz9M5aWTMuysEdKpK8TxzFt1ltOOoOLM_wbZf2zP22EXY0cfV0gklu3VtgBVib-vvo-FpcMv5Ad18TyfQ-f3OpuXEwQY58I2KbyyIgYkw6voxWRafe5Sl605wQ/s320/Pork%20butterflied.jpg" width="286" /></a></div>Liberally salt all sides and firmly press the dry rub onto all sides. Set aside while you make the stuffing. <div><br /></div><div><b><u><span style="color: #cc0000; font-size: medium;">TO MAKE THE STUFFING:</span></u></b></div><div>Melt 2 Tbsp. butter in a heavy bottomed skillet over medium-high heat. Add orange zest and juice. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6n09cuuQKPyKNorwr6CIQe8V39IEh9Q6nvtqlmZeVFr9j1rT9oqCsxYPvl9LgqemAB4p8Qs_z5CvXMkgl1k-e-kITB9c_rl81Kk5S3jyZk0IKIg3Q8u8Khh9sfun54LaU56ZXfAUVxRuqj6VTJqRVf2nyj58YmmRr3qN5jVQK4kWQWBuAfRiXN79vQ/s4032/Butter%20and%20orange%20zest.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk6n09cuuQKPyKNorwr6CIQe8V39IEh9Q6nvtqlmZeVFr9j1rT9oqCsxYPvl9LgqemAB4p8Qs_z5CvXMkgl1k-e-kITB9c_rl81Kk5S3jyZk0IKIg3Q8u8Khh9sfun54LaU56ZXfAUVxRuqj6VTJqRVf2nyj58YmmRr3qN5jVQK4kWQWBuAfRiXN79vQ/s320/Butter%20and%20orange%20zest.jpg" width="240" /></a></div>Next add the onions. Reduce heat and cover the pan. Caramelize the onions stirring occasionally until lightly browned and soft.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyPKILwULzsJ_EWSwEc_I793bZKjCI8dl7Xvh53bp-WmbIpsN59r8ug_tpKfnTefT-vhpLM1FnOYYnoqs7CnObd1qH3JjrswjTR0yVR4jnR-fvc-AfThbWjtzGkLCK2vr-CSilp6_nAmZ_jhw88HuNVKtuGn996zOt0ZrkmW_57JXJT-_41nqipojng/s4032/Onions%20caramelizing.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyPKILwULzsJ_EWSwEc_I793bZKjCI8dl7Xvh53bp-WmbIpsN59r8ug_tpKfnTefT-vhpLM1FnOYYnoqs7CnObd1qH3JjrswjTR0yVR4jnR-fvc-AfThbWjtzGkLCK2vr-CSilp6_nAmZ_jhw88HuNVKtuGn996zOt0ZrkmW_57JXJT-_41nqipojng/s320/Onions%20caramelizing.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>These are not quite caramelized.</i></b></td></tr></tbody></table>Once the onions are caramelized, strain the dried cherries (saving the wine) and add to the pan along with 2 cloves garlic, sliced almonds, 1/4 cup parsley, 1/3 cup feta cheese. Stir well to combine and remove from the pan and place stuffing into a bowl to cool.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vK55mXtLc1pRZiBBr3Sx3rOXYSnxf828p4Wub34XI5kWjrANqKsqyGh4Va8MMKxd_J87SDiDe8bq1n8IkHTokpjxgIZZFWECOLZzS9dnKxWs3_Z86_uoUiYP1y3G6-gNNWZrPvKz3UEf3eVp48WUF6CoCDLGDbE_TtF2XEBXNd0SLD1ufDoXTQtpSg/s4032/Filling%20in%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vK55mXtLc1pRZiBBr3Sx3rOXYSnxf828p4Wub34XI5kWjrANqKsqyGh4Va8MMKxd_J87SDiDe8bq1n8IkHTokpjxgIZZFWECOLZzS9dnKxWs3_Z86_uoUiYP1y3G6-gNNWZrPvKz3UEf3eVp48WUF6CoCDLGDbE_TtF2XEBXNd0SLD1ufDoXTQtpSg/s320/Filling%20in%20pan.jpg" width="320" /></a></div>Once the stuffing has cooled spread evening over the butterflied pork loin.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GFwgcBwjKPkziFgirv6mN_IzLcm3zeHBXUMedp47ir8d4UwPM76xKsiAI81nqw_YLt43MzaPw1uTHR3nOffR-gxunxgCOPl2me1Z-4CbSj86L-L9ZjZfan6qbimTkA-904G9mGl22atXX_1Ky09XIpovOMw-nF25YVJT3ipK1wpgge152Zgvp6kIWA/s4032/Pork%20open%20stuffed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GFwgcBwjKPkziFgirv6mN_IzLcm3zeHBXUMedp47ir8d4UwPM76xKsiAI81nqw_YLt43MzaPw1uTHR3nOffR-gxunxgCOPl2me1Z-4CbSj86L-L9ZjZfan6qbimTkA-904G9mGl22atXX_1Ky09XIpovOMw-nF25YVJT3ipK1wpgge152Zgvp6kIWA/s320/Pork%20open%20stuffed.jpg" width="240" /></a></div><div>Close the pork and tie with butcher twine. In the same pan you cooked the stuffing add 2 Tbsp. olive oil and heat until smoking. Brown the pork on all sides. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvGlN6w8SkiKX8M2V4OhMBn9KSU0SqxJaxlo4xkfyZAnYZWtplR1muDX2str-ktSvHYPjc04tmMszNDEFWCWsCZMGd8A_swgW4P7uiTpjGZWaDoT2oduSAMNBH8geKJnBVefjtQgPSplZkKFJAz4MNQAXFnWp9NyP7EAlMkSkvZZ9DQarAlWZMfTt_w/s4032/Pork%20browned%20in%20pan.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFvGlN6w8SkiKX8M2V4OhMBn9KSU0SqxJaxlo4xkfyZAnYZWtplR1muDX2str-ktSvHYPjc04tmMszNDEFWCWsCZMGd8A_swgW4P7uiTpjGZWaDoT2oduSAMNBH8geKJnBVefjtQgPSplZkKFJAz4MNQAXFnWp9NyP7EAlMkSkvZZ9DQarAlWZMfTt_w/s320/Pork%20browned%20in%20pan.jpg" width="320" /></a></div><br /><div>Add 1/2 cup chicken stock to the slow cooker, set on high. Add the browned pork and drizzle 1/4 cup olive oil over the top of the pork. After one hour, reduce heat to low and cook for another hour. USDA recommends internal temp of pork loin at 145 degrees. Pork dries out very easily so I like to cook to about 140 degrees. With this juicy stuffing there was no chance of drying out, but you do not want overdone pork!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCn0G2LnPBFuI9pp8d4IU9REoOnwkdv2XjGZzNaPkfVsQPhw_EoGsgozuhdofE2bTd0TtIOsKoIlDAirwIrQI7RUrfsWx1279czJt_W48MV_A5YFSmi1R_v-4kyXspWxGuVDZvCCTuOqfkxEedMK1KvSSwiAXwF8jGr1UcrmqZxtLux49kIAnFFVZJQ/s3323/Pork%20served%20i.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3323" data-original-width="2664" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvCn0G2LnPBFuI9pp8d4IU9REoOnwkdv2XjGZzNaPkfVsQPhw_EoGsgozuhdofE2bTd0TtIOsKoIlDAirwIrQI7RUrfsWx1279czJt_W48MV_A5YFSmi1R_v-4kyXspWxGuVDZvCCTuOqfkxEedMK1KvSSwiAXwF8jGr1UcrmqZxtLux49kIAnFFVZJQ/s320/Pork%20served%20i.jpg" width="257" /></a></div><br /><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i>THAT'S ALL FOR TODAY!</i></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><span style="color: #8e7cc3;"><i>NEXT TIME...</i></span><span style="color: red;">TWO STRAWBERRY TREATS!</span></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #38761d; font-size: large;"><i>ONE PREDICTABLE...ONE NOT SO MUCH!!</i></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div style="text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /><div><br /><div><br /><div><br /><p><br /></p><p><br /></p><p><br /></p></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-66215090523872962992022-02-20T14:05:00.002-08:002022-02-20T14:17:36.131-08:00BLACKBERRY ICE CREAM AND MORE!<p><span style="font-size: large;">O</span>ur son, Michael, was recently here for a visit. I made him, among many other treats, a big batch of luscious Blackberry ice cream. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioYGvuhAvfAuP3NjJ7d50BRE0vb7acPUgHKXrYgad1rTQtgc7tfutjPXV9LDdEVge7REXVuwqz0HsYMbOs-DOosokhPdN288s8ljzKh1w-FmRROrEZTxHCUQcC7fdJS0Ja-icXXtpkwiqOOH2WK4I3Gj1Zj0Nji2X7R0MEpzpWZ48bLB9nXgZ5EOh5UQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEioYGvuhAvfAuP3NjJ7d50BRE0vb7acPUgHKXrYgad1rTQtgc7tfutjPXV9LDdEVge7REXVuwqz0HsYMbOs-DOosokhPdN288s8ljzKh1w-FmRROrEZTxHCUQcC7fdJS0Ja-icXXtpkwiqOOH2WK4I3Gj1Zj0Nji2X7R0MEpzpWZ48bLB9nXgZ5EOh5UQ=s320" width="240" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkLKvWQsDRHg6o4zgbm1t6G2LnQTy8ioNeyCkbRePhbzaKC5lwUeWPM_x3g0upep12oRK6CKkTKo-vzK_oT1LTqHqFDsJvEV8xBPUe_G_jAchaHIHRzh5pWkprN237U0nlbAukRYRL_WLZGWi0BjlnH5xYBWDD0hMT9yhqAYEY-qSZdp8h6mlYbRvLrA=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkLKvWQsDRHg6o4zgbm1t6G2LnQTy8ioNeyCkbRePhbzaKC5lwUeWPM_x3g0upep12oRK6CKkTKo-vzK_oT1LTqHqFDsJvEV8xBPUe_G_jAchaHIHRzh5pWkprN237U0nlbAukRYRL_WLZGWi0BjlnH5xYBWDD0hMT9yhqAYEY-qSZdp8h6mlYbRvLrA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Jerry, JoJo and Michael enjoying some ice cream!<br /></i></b><br /></td></tr></tbody></table>This is a Ree Drummond recipe and the only problem I had making it was my ice cream maker was not quite large enough to hold the ice cream. Ice cream expands as you churn it. I ended up with ice cream all over the counter, which my husband, Jerry rushed to literally lick up! It was hilarious and if I wasn't laughing so hard would have taken a video. Here's "The Pioneer Woman's" recipe.<div><br /></div><div><b><i><span style="color: #a64d79;">Ingredients:</span></i></b></div><div>2 pints (4 cups) fresh blackberries</div><div>1 1/4 cups sugar, divided</div><div>Juice of 1/2 lemon</div><div>1 1/2 cups half and half</div><div>5 egg yolks</div><div>1 1/2 cups heavy cream</div><div>4 ounces (1/2 cup) good quality semi-sweet chocolate. I used Ghiradeli chips.</div><div><br /></div><div><b><i><span style="color: #a64d79;">Preparation:</span></i></b></div><div>Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgXq5_D38G9hSLjEbwjzJkDS90wfI_rZA_i-_WJOXekvcKB-TSyHIiA8naThydxSNLBRt1fHnL-1drk5DrosWIzGi0qouBY00dX8pql0r-I4WH1vcgIyJ_wZjOh3do8INmkF2cT5aNybs2EutY1YBRXgTl6vOKa9FTWut0x3QF2K067_NlfVdY25tDPg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgXq5_D38G9hSLjEbwjzJkDS90wfI_rZA_i-_WJOXekvcKB-TSyHIiA8naThydxSNLBRt1fHnL-1drk5DrosWIzGi0qouBY00dX8pql0r-I4WH1vcgIyJ_wZjOh3do8INmkF2cT5aNybs2EutY1YBRXgTl6vOKa9FTWut0x3QF2K067_NlfVdY25tDPg=s320" width="240" /></a></div>Push the mixture into a bowl through a fine mesh strainer. Using the back of a spoon, push the berries through the sieve capturing the seeds and pulps to give your ice cream a smooth and creamy texture. This is a tedious, but important step; otherwise lots of seeds in your ice cream. Set aside to cool. Ree suggests discarding the pulpy seeds, but at the price of blackberries I could not do it so placed in a covered container in the fridge knowing I would find another purpose for them.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjC149r6cA_TL9txQAWTY9rp-jjtQIIrlJmuKNlT1i8Brtr7PHTweQ7WxTYCdPMPY4CQSvCQTwOmwWaWdLvlxtZpYyJMYsgoyfYtE40dicpHwXUblkrZ9-CKnAWhLsnCt55bO9zO8WCSdwolIjI81TcRDjVxbb6EP0NsiMkZ3oCPxAW-lRbAmxAQzwYAg=s3202" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3202" data-original-width="2944" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjC149r6cA_TL9txQAWTY9rp-jjtQIIrlJmuKNlT1i8Brtr7PHTweQ7WxTYCdPMPY4CQSvCQTwOmwWaWdLvlxtZpYyJMYsgoyfYtE40dicpHwXUblkrZ9-CKnAWhLsnCt55bO9zO8WCSdwolIjI81TcRDjVxbb6EP0NsiMkZ3oCPxAW-lRbAmxAQzwYAg=s320" width="294" /></a></div>Heat the half and half and remaining 1 cup of sugar in a saucepan over medium heat. Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by carefully splashing a small amount of warm cream into the yolks, whisking constantly. Slowly pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes. You may check the temperature to see that it has risen to 170 degrees. <div><br /></div><div>Pour the heavy cream into the bowl with the strained berries, and then pour in the custard and stir to combine. Refrigerate the mixture for a few hours or overnight.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0E8Qpfrt7HeOfNRufPFj9NsWMRXJjdSU5uyvpew343zE9QhIuWd7rvR-tYVeCCuUUQ1wlcZJp_NBNK9E5iG7tIYJNQZgGnc4zq0fBkh2axP6sK2su772TAMUoke46-na0vGZGoiG4Imicl98DQh7xbTr1GkIP1nzXPtfqHntsoW-HfCI0XH1oZ4wSSw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0E8Qpfrt7HeOfNRufPFj9NsWMRXJjdSU5uyvpew343zE9QhIuWd7rvR-tYVeCCuUUQ1wlcZJp_NBNK9E5iG7tIYJNQZgGnc4zq0fBkh2axP6sK2su772TAMUoke46-na0vGZGoiG4Imicl98DQh7xbTr1GkIP1nzXPtfqHntsoW-HfCI0XH1oZ4wSSw=s320" width="320" /></a></div>Freeze according to manufacturers instructions. It took about 20-25 minutes and the consistency will thicken as it sits in the freezer. Toward the end of the freezing, drop in the chocolate bits. Transfer to an ice cream safe container and allow it to harden for several hours or overnight. I was very pleased with both the texture and taste!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg0u-vHRRRo7jSf1LYGDOq6tIX_rGjmCVwZ0u9qL6JgTyScbzdzlxSKef543gxe9vqd3pLGQrNUV7z2QuKfRfDpz-XLxHwJoHBNsiMTTrq11S7Pwq53NrLbme6jV2dzD-cAy2B2lb5eWW1pXERgQbWPB2i7szz9gO2NQWrqqdjifoNzAv2hVkuuDMmytA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg0u-vHRRRo7jSf1LYGDOq6tIX_rGjmCVwZ0u9qL6JgTyScbzdzlxSKef543gxe9vqd3pLGQrNUV7z2QuKfRfDpz-XLxHwJoHBNsiMTTrq11S7Pwq53NrLbme6jV2dzD-cAy2B2lb5eWW1pXERgQbWPB2i7szz9gO2NQWrqqdjifoNzAv2hVkuuDMmytA=s320" width="240" /></a></div><br /><div>The Blackberry ice cream was also yummy with super fudgy brownies my good friend, Dorita Pina made!</div><div><b><i><span style="color: #a64d79; font-size: medium;"><br /></span></i></b></div><div><b><i><span style="color: #a64d79;"><span style="font-size: medium;">AND THIS IS WHAT I DID WITH THE BLACKBERRY PUL</span><span style="font-size: medium;">P....</span></span></i></b></div><div><br /></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><u>BACON WRAPPED BLACKBERRY </u></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><u>CHICKEN FLORENTINE</u></span></b></div><div><b><u><span style="font-size: large;"><br /></span></u></b></div><div><div class="separator" style="clear: both; font-size: x-large; font-weight: bold; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhjeQPmL9s4fX6dZS-u6DsUF3HiCO1ygN-Xf4Z1PVyW1gGU-B3DSZIvJIC_573ZfOhpbT0Yy9T_hUklJzOY4LNpCuqOw1qCcZLqYbeRdiUjY1UkAYadsnm7jDdnJm2SvLuDGhOSVW4tZ3RR0AjmQt4xwQNcGeqzCmNgywqvbXyQ_RusbQ7C4zYLhqWGFQ=s3557" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3557" data-original-width="2999" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhjeQPmL9s4fX6dZS-u6DsUF3HiCO1ygN-Xf4Z1PVyW1gGU-B3DSZIvJIC_573ZfOhpbT0Yy9T_hUklJzOY4LNpCuqOw1qCcZLqYbeRdiUjY1UkAYadsnm7jDdnJm2SvLuDGhOSVW4tZ3RR0AjmQt4xwQNcGeqzCmNgywqvbXyQ_RusbQ7C4zYLhqWGFQ=s320" width="270" /></a></div><div><br /></div><span style="color: #a64d79; font-size: medium;"><b><i>NO RECIPE NECESSARY FOR THIS DISH...</i></b></span></div><div><br /></div><div>Preheat oven to 400 degrees.</div><div><br /></div><div>Pound boneless, skinless chicken breasts to about 1/4 inch. Liberally salt both sides. Spread about 2 Tbsp. mayonnaise on each breast. This, along with the blackberries, keeps the chicken very moist.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgaEC_2UnHSWoAFmWJUQAA59NiiAHvo1nCCg6qHsci888uuT8AQpeb7kvvj289HxewNfEamRmlWSQ42prnL6y6HG28qT75TDQbATJqtc2zR0cf5rq2lJ3GO7voIlTrrdKPWvkQ1G05OeAPGGq9OMwk3UJT5vsODEJjX1F2JdE1SQWU_Y7P2O_TlT2M78A=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgaEC_2UnHSWoAFmWJUQAA59NiiAHvo1nCCg6qHsci888uuT8AQpeb7kvvj289HxewNfEamRmlWSQ42prnL6y6HG28qT75TDQbATJqtc2zR0cf5rq2lJ3GO7voIlTrrdKPWvkQ1G05OeAPGGq9OMwk3UJT5vsODEJjX1F2JdE1SQWU_Y7P2O_TlT2M78A=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Spoon about 1/4 cup of the blackberry pulp on each chicken breast. Next, cover with grated parmesan cheese and top with fresh spinach leaves. </span></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiQLvjnXKmvrVf83-rnRsTRJtvWkra7VvxVkQeqVzgxZ7Hz5qb6t4pTyV65rvIBQt4IiTziMp96wS4m7SQ0L8Te4qZNYSiJk5UyYF_W5Fku-3fIMDaDDYg7lwmpaicAMcUnieSBCPyYcZ1Mjz_hpmCo1Usu3WVzx5e5x032nRFoJ4-jnxFBQykxBZopww=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiQLvjnXKmvrVf83-rnRsTRJtvWkra7VvxVkQeqVzgxZ7Hz5qb6t4pTyV65rvIBQt4IiTziMp96wS4m7SQ0L8Te4qZNYSiJk5UyYF_W5Fku-3fIMDaDDYg7lwmpaicAMcUnieSBCPyYcZ1Mjz_hpmCo1Usu3WVzx5e5x032nRFoJ4-jnxFBQykxBZopww=s320" width="240" /></a></div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjZ3THPCjCrwY_q-zOdaruezPWi2aCpYLnYoe5kTT_F7jutzqRK5S6gMkGaRyU9RhJBC00d42b-jHdOh_0J0uCgcg3OVxzA5TrPX3Eveo4sS28S4iWbgYNx0ZFC-XfsWof-eGORne4DE5vUA-xsbVqODhRTz6dE09IU-phgRRbaMskuChQtrkVroNuIiA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjZ3THPCjCrwY_q-zOdaruezPWi2aCpYLnYoe5kTT_F7jutzqRK5S6gMkGaRyU9RhJBC00d42b-jHdOh_0J0uCgcg3OVxzA5TrPX3Eveo4sS28S4iWbgYNx0ZFC-XfsWof-eGORne4DE5vUA-xsbVqODhRTz6dE09IU-phgRRbaMskuChQtrkVroNuIiA=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">Using thick-cut bacon (My favorite brand is Wrightson.) gently stretch a piece of bacon so it will easily wrap around the breast. It's amazing how elastic a strip of bacon is!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEifxgzQcWV3HMAp16acg_6aKoBWHUpQPDXfYNgbFKdlSjWWI9YDFwSXTh73yNqebxJqs3gto9BKrGa0g7EJUUl2EUzUy2Go3DV6rT4cyIdo0UKNpGTArP2D6HbQoxvTvvCyn3UCMluTAonw2aLfowEd7uTd4i6yAQTV9H-gDYg0mzmi5qhsluao5fr6HA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEifxgzQcWV3HMAp16acg_6aKoBWHUpQPDXfYNgbFKdlSjWWI9YDFwSXTh73yNqebxJqs3gto9BKrGa0g7EJUUl2EUzUy2Go3DV6rT4cyIdo0UKNpGTArP2D6HbQoxvTvvCyn3UCMluTAonw2aLfowEd7uTd4i6yAQTV9H-gDYg0mzmi5qhsluao5fr6HA=s320" width="240" /></a></div>Roll the breast along the long edge. Use your fingers to tuck in any stray spinach leaves. Wrap the bacon tightly around each piece of chicken. The bacon holds the rolled chicken in place so you don't need to secure with toothpicks.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhd06eEIooFS4XFZwtmGB4B1FrfY4u-M-6PYBQ66L-ihBqCoEMqD9zo5tQLRajQpmiXsBxRGxQQhWE_ooe1qPSwghEByn9B1O2HCMbtpK4lEhKFuz9Wt3vKF8yXdmMrTN9wFGCqgs44xbLiI1E1CPUZmyOGKL6EXUE5mm6WBrSzEWsmhnD8SjMWtbdaUQ=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhd06eEIooFS4XFZwtmGB4B1FrfY4u-M-6PYBQ66L-ihBqCoEMqD9zo5tQLRajQpmiXsBxRGxQQhWE_ooe1qPSwghEByn9B1O2HCMbtpK4lEhKFuz9Wt3vKF8yXdmMrTN9wFGCqgs44xbLiI1E1CPUZmyOGKL6EXUE5mm6WBrSzEWsmhnD8SjMWtbdaUQ=s320" width="240" /></a></div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi09X0HfDsdNwjvR_YJPuK_27pv54yvtmiCwLOuCmiJSAyXZ17mD3eORsmHlBpSqR3Qg70Y0jxV8p952cPLhlANXqFkZupnBvTnwXmUbemGdbfkDQeWsvkwJxX_5UIprREF1I-_GsHElXZ4UiO8HHNvOqQ47mh4EMWshqEaUofPx4Vd3u817VMXZqenwg=s3503" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3503" data-original-width="2682" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEi09X0HfDsdNwjvR_YJPuK_27pv54yvtmiCwLOuCmiJSAyXZ17mD3eORsmHlBpSqR3Qg70Y0jxV8p952cPLhlANXqFkZupnBvTnwXmUbemGdbfkDQeWsvkwJxX_5UIprREF1I-_GsHElXZ4UiO8HHNvOqQ47mh4EMWshqEaUofPx4Vd3u817VMXZqenwg=s320" width="245" /></a></div><br />Place in a foil-lined, lightly oiled, 9x13 pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake another 15 minutes. Check doneness with a meat thermometer. Internal temp should be around 160 degrees. The chicken will continue cooking a bit after you remove from the oven. USDA recommends 165 degrees. Some of the blackberry oozed out of the chicken and I just placed on top. I've searched the internet and not found this recipe anywhere so think I have finally come up with something original!</div><div><br /></div><div style="text-align: center;"><b><i><span style="color: #6fa8dc; font-size: medium;">I AM STILL WORKING ON THE NEW WEBSITE. IN THE MEANTIME IF YOU WANT TO SUBSCRIBE TO 'COOK WITH CINDY', GO TO MY WEBSITE AND SUBSCRIBE IN THE UPPER LEFT HAND CORNER.</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #93c47d; font-size: medium;">NEXT TIME I'M GOING TO SHARE ANOTHER ORIGINAL RECIPE...</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6fa8dc; font-size: medium;">PORK LOIN STUFFED WITH DRIED CHERRIES MARINATED IN RED WINE!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #93c47d; font-size: medium;">UNTIL THEN...KEEP ON COOKING!</span></i></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /></div><div> <br /><div><br /><div><br /><div><br /><div><br /><u style="font-size: x-large; font-weight: bold;"><br /></u><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><br /></div><div><br /><div><br /><div><br /><p><br /></p></div></div></div></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-87262876011505713512022-01-28T10:06:00.001-08:002022-01-28T10:06:37.538-08:00FINAGLE THE BAGEL!<p>I have become a big fan of Weight Watchers. The program has helped me lose 35 lbs., recipes are delicious, and there are no foods off-limits! Recently I made their bagel recipe; super easy to make and very delicious!</p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><u>WW EVERYTHING BAGELS</u></span></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDS0jLeGzLdFLIGyovEoCXyXWSz2G2LJot-_uEDMfFoQuUy0E_pRqyEL6Yi6iOEnBk914UcOPor9cLAH8rDD6dzyI4ODPEnnfmfrcb3W91ZJ9-62SX4Rf6vo4v5Ib9Qlzk7_xNInlOkS0W0gMRpMoa8Ycns5o926EvSykYdP_86es1b1y9rK58qhdo-A=s3535" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2961" data-original-width="3535" height="268" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDS0jLeGzLdFLIGyovEoCXyXWSz2G2LJot-_uEDMfFoQuUy0E_pRqyEL6Yi6iOEnBk914UcOPor9cLAH8rDD6dzyI4ODPEnnfmfrcb3W91ZJ9-62SX4Rf6vo4v5Ib9Qlzk7_xNInlOkS0W0gMRpMoa8Ycns5o926EvSykYdP_86es1b1y9rK58qhdo-A=s320" width="320" /></a></div><b><i>Ingredients:</i></b><p></p><p>1 cup self-rising flour*</p><p>1 cup fat free Greek yogurt (I used 5% )</p><p>1 egg, beaten</p><p>1 Tbsp. Everything Bagel seasoning (I used more than 1 Tbsp.)</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0CxGe2Jae4hM8WFedjRrnp49bSmPaoWIugmVK8XZaZX2bNTlMDrEc92gsT7NDk80S7cjekZ-ZmEYA8zCgV37DE-b105v09yG-pbVUveQAbMM-M4Z8sYKZKqgQFXAVKeS3WtT3QHB2mmNCOS33uiC5IQFSn91vAO7tFj7ela7OCTStkCLqh33HTlXEVA=s3888" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2761" data-original-width="3888" height="227" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0CxGe2Jae4hM8WFedjRrnp49bSmPaoWIugmVK8XZaZX2bNTlMDrEc92gsT7NDk80S7cjekZ-ZmEYA8zCgV37DE-b105v09yG-pbVUveQAbMM-M4Z8sYKZKqgQFXAVKeS3WtT3QHB2mmNCOS33uiC5IQFSn91vAO7tFj7ela7OCTStkCLqh33HTlXEVA=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Bagels formed and ready to bake.</i></b></td></tr></tbody></table><div><br /></div>*I did not have self-rising flour in my pantry so mixed in 1 1/2 Tbsp. of Baking Powder and 1/4 tsp. of salt into the cup of regular flour.<div><br /></div><div><b><i>Preparation:</i></b></div><div>Preheat oven to 350 degrees. Mix together flour, yogurt, and half the seasoning. I used 1 Tbsp. in the batter. Mix until a soft dough begins to form. It will be quite sticky.</div><div><br /></div><div>Separate the dough into four equal balls. Roll each ball into a long rope. Twist the rope into a circle and pinch the ends together.</div><div><br /></div><div>Brush each bagel with the beaten egg and top with enough Everything seasoning to coat thoroughly.<br /><p>Place the bagels on a baking sheet lined with parchment (I was out of parchment paper so just placed on the baking sheet. They did not stick.) Bake in the preheated oven for 23 minutes. When done turn on the broiler to brown the tops. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLWViK_zoL9sDhiYZL8B82YQlj9xGDMvYzZ7gkGIU-DJGhN6mYqap8Tj4wdmRd8bOH-Y4yVu4oo9Q5Qhw7xztIWPlWeWKPNl0z_ryqPw-B1pkQRnOeaifYbzKmqo2iD72_To_SV0OlQBOT11vPWoXS79ESqZHlfLUZV2a39ezF1zB46-nYM7hBWovhxw=s3744" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3744" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLWViK_zoL9sDhiYZL8B82YQlj9xGDMvYzZ7gkGIU-DJGhN6mYqap8Tj4wdmRd8bOH-Y4yVu4oo9Q5Qhw7xztIWPlWeWKPNl0z_ryqPw-B1pkQRnOeaifYbzKmqo2iD72_To_SV0OlQBOT11vPWoXS79ESqZHlfLUZV2a39ezF1zB46-nYM7hBWovhxw=s320" width="258" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>They also make a nice gift along <br />with a jar of Everything Bagel spice mix.</b></i></td></tr></tbody></table><b><i><span style="color: #3d85c6;"><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="font-size: large;">I AM VERY EXCITED TO TELL YOU I AM IN THE PROCESS (WITH THE HELP OF A COUPLE DEAR FRIENDS!) OF CREATING A NEW WEBSITE FOR </span></b></div><div style="text-align: center;"><b><span style="font-size: large;">COOK WITH CINDY.</span></b></div></span></i></b></div><div style="text-align: center;"><b><span style="font-size: large;"><i><br /></i></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><i>COMBINED WITH A NEW SYSTEM FOR SUBSCRIBING AND DELIVERING THE BLOG POSTS, MY HOPE IS THAT THE SITE WILL BE MORE ATTRACTIVE </i></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><i>AND EASIER FOR YOU TO USE.</i></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><i><br /></i></span></b></div><div style="text-align: center;"><b><span style="color: #3d85c6; font-size: large;"><i>STAY TUNED...</i></span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;">UNTIL THEN, KEEP ON FINAGLING</span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;">IN YOUR OWN KITCHENS!</span></b></div><div style="text-align: center;"><span style="font-weight: 700;"><span style="font-size: large;"><br /></span></span></div></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div style="text-align: center;"><br /></div><div><p><br /></p></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-74321718198526006752022-01-09T12:36:00.000-08:002022-01-09T12:36:05.144-08:00AND SO A NEW YEAR BEGINS...!<p>This Thanksgiving Jerry and I celebrated 28 years of marriage. We rented the most adorable 100+ year old cabin on the northwest side of Tucson. You can find it on AirBnB.</p><p style="text-align: center;"><b>https://www.airbnb.com/rooms/33250035</b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJGmrDx3kiIELAtwRXBHAPQULQfH1fKuQdjGoQ3SJ0X2FOYZn3TOan4ZVKEsVMgNv0QPFih4KlqgjITyv0la3tk45hFnzzhq79twMuxltEkhGKjV6uuyoYzZKoOS5b4s4n2B8HPkFS_tzg5fKDMU_SDrGcKjPZfNAL7JJSexn-7GEB1488CaEtiKWO0Q=s640" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJGmrDx3kiIELAtwRXBHAPQULQfH1fKuQdjGoQ3SJ0X2FOYZn3TOan4ZVKEsVMgNv0QPFih4KlqgjITyv0la3tk45hFnzzhq79twMuxltEkhGKjV6uuyoYzZKoOS5b4s4n2B8HPkFS_tzg5fKDMU_SDrGcKjPZfNAL7JJSexn-7GEB1488CaEtiKWO0Q=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">I knew the kitchen would be small so had the Thanksgiving dinner prepared in advance. I made a fairly traditional dinner, but instead of a whole turkey, did a turkey breast roulade. I often make the boneless stuffed turkey breast along with the whole turkey. </span><span style="text-align: left;">For the roulade recipe, go to:</span></div><p style="text-align: center;"><b>http://cookwithcindy.blogspot.com/search?q=turkey+roulade</b></p><p>Scroll down to second post to find the roulade. On the way you will see my 'Do-Ahead' gravy, which I also made ahead and brought to the cabin.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjC2djbuO8HkV-KTHgu4ut0iyLzZXwNZMXB2PuPu4TFfiPtqoFCK_qt1LWsg_CuSU8ZN0zkR3JZgbz_rogYO9z1o1mnzjpp3ZrHonu2aMSfaSZA_x--48LETRBuy2nj1Wqm8ZlN8fwWHlbZzMRom-MC_EKQO4R8SI8v8a78FEHVjjrN243WfBtgpVmJcg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjC2djbuO8HkV-KTHgu4ut0iyLzZXwNZMXB2PuPu4TFfiPtqoFCK_qt1LWsg_CuSU8ZN0zkR3JZgbz_rogYO9z1o1mnzjpp3ZrHonu2aMSfaSZA_x--48LETRBuy2nj1Wqm8ZlN8fwWHlbZzMRom-MC_EKQO4R8SI8v8a78FEHVjjrN243WfBtgpVmJcg=s320" width="240" /></a></div>Here's a shot of our whole meal...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiTteYnw-WKF3IJMmsNH-vLI1Jmrdkvm2i7UrGCG_j-o7bR8IQtYDbbQCnX9QoaJwdOWJ0nIs0VUe2v1w0AkUYvBc7MdzL9B2_-y1yafn-vAAKDkkWj6MwEyVqpj6Y3oF9-EdyKL9oNGmeJaoCcN3j0Vs5UsDmw7L9TW-AqhIwkIyTHlADwsL1sbqhvIQ=s640" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiTteYnw-WKF3IJMmsNH-vLI1Jmrdkvm2i7UrGCG_j-o7bR8IQtYDbbQCnX9QoaJwdOWJ0nIs0VUe2v1w0AkUYvBc7MdzL9B2_-y1yafn-vAAKDkkWj6MwEyVqpj6Y3oF9-EdyKL9oNGmeJaoCcN3j0Vs5UsDmw7L9TW-AqhIwkIyTHlADwsL1sbqhvIQ=s320" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Rolls are super-sized as I wanted to make<br />turkey sandwiches with cranberry and mayo next day.<br /><br /></b></i></td></tr></tbody></table>For dessert we had Martha Stewart's mile-high apple pie and home made vanilla ice cream. I have made the pie for past Thanksgivings. The crust is a rich pate brisee and the recipe calls for 14 apples. It is always a hit! <div><br /></div><div>There are a million vanilla ice cream recipes out there, but this is the best I have found.<div><br /><div style="text-align: center;"><b><span style="color: red; font-size: large;"><u>BEST, MOST CREAMY, AND DELICIOUS </u></span></b></div><div style="text-align: center;"><b><span style="color: red; font-size: large;"><u>OLD FASHIONED VANILLA ICE CREAM</u></span></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeglLIlgHAU5736GkLyEz7fDQ2JO5JcZopWuk7gMkKV5CqEk54if5nt2FARo4r8QvcDWSQum1UyO2gJDqyLuqq17ltJP2csiF1iD-dQsTMBa3NRaGbEhXIhn2X0DfIqVn6HxtqC09l6HwAaiLWg-O7w5I_-SfxQAVC8A0FyIF0IVqWs9xgq45uaNf2Dw=s4032" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeglLIlgHAU5736GkLyEz7fDQ2JO5JcZopWuk7gMkKV5CqEk54if5nt2FARo4r8QvcDWSQum1UyO2gJDqyLuqq17ltJP2csiF1iD-dQsTMBa3NRaGbEhXIhn2X0DfIqVn6HxtqC09l6HwAaiLWg-O7w5I_-SfxQAVC8A0FyIF0IVqWs9xgq45uaNf2Dw=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b>Here's the recipe: <br />http://cookwithcindy.blogspot.com/search?q=apple+pie. <br />The crust came out even better this time; very flaky!<br /><br /></b></td></tr></tbody></table>Even when it's just the two of us, Thanksgiving dinner sometimes gets hectic so I forgot to take a photo of the pie served with the ice cream, but trust me, this is the most perfect, old-fashioned rich vanilla ice cream; only using 5 ingredients.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihjZy59m2iUHQg4rCDJfD6Hm4ouOyk37otyTBu5iEjMj9zaZFAJ_ILJr_QEajTPoSN89fLBuot96nD598vk5UHLVaTZtSgOsVzpJUaHkgZzc7kPQLCo6k_cJBo3yTr71ckweE5VMr0HyoCBFsyg11W4SkcaCiL5jcWTJmHJ1LNMYpQIiO3UcW4_T_pmQ=s612" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="408" data-original-width="612" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEihjZy59m2iUHQg4rCDJfD6Hm4ouOyk37otyTBu5iEjMj9zaZFAJ_ILJr_QEajTPoSN89fLBuot96nD598vk5UHLVaTZtSgOsVzpJUaHkgZzc7kPQLCo6k_cJBo3yTr71ckweE5VMr0HyoCBFsyg11W4SkcaCiL5jcWTJmHJ1LNMYpQIiO3UcW4_T_pmQ=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>This vanilla ice cream photo was nabbed from the web!</b></i></td></tr></tbody></table><br /><div><b><i>Ingredients:</i></b></div><div>4 egg yolks</div><div>1/2 cup sugar</div><div>1 cup whole milk</div><div>1 cup heavy cream</div><div>2 tsp. good quality vanilla extract</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Add egg yolks and sugar to medium saucepan and whisk until a light yellow color and well combined. In another small saucepan, heat milk over medium heat until it just begins to simmer. Do not stir. Gradually add milk to egg and sugar mixture, stirring constantly so the egg does not cook. Return to heat until it reaches 165 degrees (or coats the back of a wooden spoon). Do not allow to boil. As soon as it reaches temperature, remove from the heat. Pour custard base into an airtight container and store in fridge a few hours or overnight. Once custard is chilled, stir in the heavy cream and vanilla extract and pour into your ice cream maker. Process according to manufacturers instructions. One quart in my Cuisinart takes between 20-30 minutes. </div><div><br /></div><div>Christmas was very low-key for us this year, but I did make a nice beef tenderloin, which was delicious. Simplest of preparations...liberal salt/pepper, tie, rub gently with olive oil. Pan sear in a hot heavy-bottomed (I prefer cast iron.) pan and finish in a 400 degree oven until internal temp is around 120 degrees. Let rest about 10 minutes. It will keep cooking. Slice into thick servings. I served with baked potato and steamed asparagus. I do like the look of a raw piece of beef, neatly tied and ready to cook!<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXcOZf4pX5No-d6sqxc-F6X9uTvnOTnxzqfefdp7hZ8IfecesOdR0IlXEX9LZoqdQaKSET-evT3T3lpwjRHjkNtbQ9erejgXX2r_7FaCV7Lmn9Fu_zA7l8m7Qnmb2USE3g6ciGIUzzO5WsURpm8gIiHpKFw-OFWAS5XvLSmju9HBGmRe4B45nyrtSRtA=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXcOZf4pX5No-d6sqxc-F6X9uTvnOTnxzqfefdp7hZ8IfecesOdR0IlXEX9LZoqdQaKSET-evT3T3lpwjRHjkNtbQ9erejgXX2r_7FaCV7Lmn9Fu_zA7l8m7Qnmb2USE3g6ciGIUzzO5WsURpm8gIiHpKFw-OFWAS5XvLSmju9HBGmRe4B45nyrtSRtA=s320" width="320" /></a></div><div>New Year's was also very quiet. I made a seared double-thick, bone-in center pork chop, brined in maple syrup, salt, water for 8 hours, and then glazed with a maple gastrique while pan searing. This was served with a creamy, mushroom marsala sauce, mashed sweet potato and buttered asparagus.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0lIfhMUfKzDMjQfzHr4zJBd9DkpEhI_Lr5VnJOREVbKwHVWl-W4FzgnTKcjY-0fzP94JJ2vkv_bOdfRZVawaeOgxrLQqNpwXzEGlmxbMbpm718cNpVyIACCs84qTx7OvdBmCDfGo9YsF8DYV_rtYxhw_tFofCSYSK1PVbReL6SOto3uL-3gKYrIkoNg=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0lIfhMUfKzDMjQfzHr4zJBd9DkpEhI_Lr5VnJOREVbKwHVWl-W4FzgnTKcjY-0fzP94JJ2vkv_bOdfRZVawaeOgxrLQqNpwXzEGlmxbMbpm718cNpVyIACCs84qTx7OvdBmCDfGo9YsF8DYV_rtYxhw_tFofCSYSK1PVbReL6SOto3uL-3gKYrIkoNg=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><b><i>The maple gastrique did play havoc with my cast iron pan, but it was worth it!</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUPNHS6096tCXRtsyyx92p0hJI3NZ9akxGtk390MeTgWC5V-jV2nckUUysdZ77wmaiIIASFkWzzfAXVLZeU81Xyo082UkGDvL43hIHzSWfA3fxqqlFogLZnxPvey0UAZf0kkW7IbzFnCUhlC_Jp55ql3fdLlgn8Z1eTZfk7BvHD-t3A7FautPbs-mlnw=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUPNHS6096tCXRtsyyx92p0hJI3NZ9akxGtk390MeTgWC5V-jV2nckUUysdZ77wmaiIIASFkWzzfAXVLZeU81Xyo082UkGDvL43hIHzSWfA3fxqqlFogLZnxPvey0UAZf0kkW7IbzFnCUhlC_Jp55ql3fdLlgn8Z1eTZfk7BvHD-t3A7FautPbs-mlnw=s320" width="240" /></a></div><b><div style="text-align: center;"><b><span style="color: #a64d79; font-size: large;"><u><br /></u></span></b></div><div style="text-align: center;"><b><span style="color: #a64d79; font-size: large;"><u>MAPLE GASTRIQUE</u></span></b></div></b><div><br /><div><b><i>Ingredients:</i></b></div><div>1/4 cup maple syrup</div><div>3 Tbsp. Blood Orange glaze</div><div>1/4 tsp. Kosher salt</div><div>1/4 tsp. Roasted Garlic and Herb seasoning</div><div>Freshly ground black pepper.</div><div><br /></div><div>In general the proportion of sweet to vinegar in a gastrique is about 2 parts sweet to 1 part vinegar, but adapt to your own taste. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg6e1qHWftnpE-88kZlW-Y4m_NL-3Wp30B6wABwTMIM2WeYgnz-ad3xLWUfbePRdbuD4RBDPZfS5pTlCGipzsYqWLVoHoTy9G1DrQEmA4H7lBSp5A6__4BddUdGPiNWq9ypC_UbRyl-sT_89ayGle_Rz_xoQoitijFzpWZ2aEBfwH8bZI7QpotAXhxc2Q=s4002" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4002" data-original-width="2872" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEg6e1qHWftnpE-88kZlW-Y4m_NL-3Wp30B6wABwTMIM2WeYgnz-ad3xLWUfbePRdbuD4RBDPZfS5pTlCGipzsYqWLVoHoTy9G1DrQEmA4H7lBSp5A6__4BddUdGPiNWq9ypC_UbRyl-sT_89ayGle_Rz_xoQoitijFzpWZ2aEBfwH8bZI7QpotAXhxc2Q=w144-h200" width="144" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiW9n27Z-WiEj18pMFOZ0Aw4r7Gtq8MiI7oq8B5oZriVQMOq2KYjHtMmz2MoB0Kqxsie5SIhmAJjJGhR4AiczUgWxJYq5mL0b5PmbcONyZm3YgKpNUBTMpv6rGy3ufF8douqHAJYRt_tLj9aRgrqZNrpQqVfAj19Rme1eUWmhcPj5VipLcuZ_pvZm10dQ=s3715" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3715" data-original-width="3001" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEiW9n27Z-WiEj18pMFOZ0Aw4r7Gtq8MiI7oq8B5oZriVQMOq2KYjHtMmz2MoB0Kqxsie5SIhmAJjJGhR4AiczUgWxJYq5mL0b5PmbcONyZm3YgKpNUBTMpv6rGy3ufF8douqHAJYRt_tLj9aRgrqZNrpQqVfAj19Rme1eUWmhcPj5VipLcuZ_pvZm10dQ=w161-h200" width="161" /></a></div><br /><div><br /></div><div><b><i>Preparation:</i></b></div><div>Heat all in a small saucepan over medium heat until the sauce begins to bubble. Stir constantly until desired thickness. It needs to be thin enough to brush on the chops while they are cooking.</div><div><br /></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">The holidays this year were saddened by the death </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">of my dear brother, Skip, who </span></i></b><b><i><span style="color: #38761d; font-size: medium;">after a brief illness, </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">passed away in mid-December. </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">Skip shared my love of cooking and was an excellent cook. </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">He spent hours researching recipes, was a fabulous gardener, </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">loved to fish and had a generous and open spirit. </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">He had a brilliant mind and quick wit.</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">As an educator, he devoted his life to helping others.</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">The love he and Esther shared was nothing short of amazing.</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #38761d; font-size: medium;">I will miss you dearly, brother...</span></i></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOHJ2HRBeGO4KJieFLvCLQ9npd4PWnbozQuOTsZFCgPuG7AKZL-qgu3zdAvHtpygyk5m9UJcfsj8BYf4vevc7zxpyMjO2xW7ZwqxOKaoCwggKTRlCEL5V317ifjgHknB5r_N3VAay4z3NPZb-yyLWmMcZ5NpKq6JKNRzEVNZI-aVhR-8yKgfP1RUuLcw=s563" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="479" data-original-width="563" height="272" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOHJ2HRBeGO4KJieFLvCLQ9npd4PWnbozQuOTsZFCgPuG7AKZL-qgu3zdAvHtpygyk5m9UJcfsj8BYf4vevc7zxpyMjO2xW7ZwqxOKaoCwggKTRlCEL5V317ifjgHknB5r_N3VAay4z3NPZb-yyLWmMcZ5NpKq6JKNRzEVNZI-aVhR-8yKgfP1RUuLcw=s320" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>A few years back in the Bahamas.</b></i></td></tr></tbody></table><br /><div><br /></div><div style="text-align: center;"><b><span style="color: #3d85c6; font-size: medium;">PAUL 'SKIP' FREDERICK ASBELL, JR.</span></b></div><div style="text-align: center;"><b><span style="color: #3d85c6; font-size: medium;">JUNE 13, 1950 - DECEMBER 14, 2021</span></b></div><div><br /></div><div style="text-align: center;"><span style="color: #2b00fe; font-size: large;"><b>www.cookwithcindy.com</b></span></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /><div><div><br /><p><br /></p><p><br /></p><p><br /></p></div></div></div></div></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-20836188572693601802021-11-20T14:32:00.000-08:002021-11-20T14:32:10.046-08:00HOLIDAY TREATS! ONE SWEET...ONE SAVORY!<p>Let's start with dessert. Once again, I thought I had come up with an original...<i>wrong</i>! But I did find a bunch of different recipes online and put my own twist on this creamy ice cream. With Thanksgiving right around the corner, this would make an excellent addition to your dessert table. It tastes exactly like apple pie!</p><p style="text-align: center;"><b><u><span style="color: #a64d79; font-size: large;">APPLE PIE ICE CREAM</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqzP9NFa3A0ESXqSB3GEbHJhyKEPP9yHLzQk7xGprqUjinIJjcJlUTXL3UU19Hw6N067Z4cD0cjIQU9WET0IH_ZPfqZ7cONGfI7sX3yTPTzy3jte7knyBG2A4m-vlrVaARWcdHAwPow1h/s2048/served+in+bowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1297" data-original-width="2048" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMqzP9NFa3A0ESXqSB3GEbHJhyKEPP9yHLzQk7xGprqUjinIJjcJlUTXL3UU19Hw6N067Z4cD0cjIQU9WET0IH_ZPfqZ7cONGfI7sX3yTPTzy3jte7knyBG2A4m-vlrVaARWcdHAwPow1h/s320/served+in+bowl.jpg" width="320" /></a></div><p><b><i>Ingredients:</i></b></p><p><b><span style="color: #741b47; font-size: medium;">FOR THE APPLES-</span></b></p><p>1/4 cup brown sugar</p><p>1 Tbsp. unsalted butter</p><p>2 medium Granny Smith apples; peeled, cored and cut into 1 inch chunks</p><p>1 rounded tsp. ground cinnamon</p><p>Pinch of salt</p><p><b><i>Preparation:</i></b></p><p>Combine brown sugar and butter in a medium saucepan over medium heat. When the butter is melted and bubbly, add the apples and cinnamon. Cook, stirring frequently until the apples are softened and most of the liquid has evaporated, about 10 to 15 minutes. Remove from heat. Cool. Store in an airtight container in the fridge until ready to use. Since the custard has to cool overnight I made the apple mixture the day before churning the ice cream.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAU6c_wSmAKpEi1slEfdeUcg2HR-MF8VgqP56s12xoLlyknFB4lOr2JXqZMvHjy7JZqwgdqIHoEy2znp6und5J2z1A_aDK3bCwUIyAUIX3bj8WfJ0jGEyij7WBVS8OgIVOWEQwM9yIiIa/s2048/apples.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEAU6c_wSmAKpEi1slEfdeUcg2HR-MF8VgqP56s12xoLlyknFB4lOr2JXqZMvHjy7JZqwgdqIHoEy2znp6und5J2z1A_aDK3bCwUIyAUIX3bj8WfJ0jGEyij7WBVS8OgIVOWEQwM9yIiIa/s320/apples.jpg" width="320" /></a></div><p><b><span style="color: #741b47; font-size: medium;">FOR THE ICE CREAM-</span></b></p><p><b><i>Ingredients:</i></b></p><p>5 egg yolks</p><p>1/3 cup white sugar</p><p>1 cup heavy cream</p><p>3/4 cups half and half</p><p>1/4 tsp. salt</p><p>1 rounded tsp. cinnamon</p><p>1/2 tsp. nutmeg</p><p>1/4 tsp. allspice</p><p>1 tsp. vanilla</p><p><b><i>Preparation:</i></b></p><p>In a medium bowl whisk together the egg yolks, then whisk in 2 1/2 Tbsp. sugar. Set aside. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8g9NbUxX1WyvyZvAaH3u8bE9L2_WhvosHeP96Ls8Rvphh0Nfpf6mC1npBNo6AEHCGqp33BZNR_qsd7eHJlR77svqSm8cc_-u4FAqw5Oj3LvpJ3X_POCbpPF8X-6dJNY2qFaTBD81Qt0S/s2048/egg+yolks+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8g9NbUxX1WyvyZvAaH3u8bE9L2_WhvosHeP96Ls8Rvphh0Nfpf6mC1npBNo6AEHCGqp33BZNR_qsd7eHJlR77svqSm8cc_-u4FAqw5Oj3LvpJ3X_POCbpPF8X-6dJNY2qFaTBD81Qt0S/s320/egg+yolks+and+sugar.jpg" width="240" /></a></div><p>In a medium saucepan, stir together the two creams, salt and remaining sugar over medium-high heat. When the mixture approaches a simmer, reduce heat to medium. Do not boil. Ladle some of the hot cream mixture into the egg yolk mixture, whisking constantly. Repeat once more. By gently heating the egg yolks you will not end up with scrambled eggs once all is added to the cream mixture. Once the eggs have warmed up a bit, very slowly stir in the rest of the eggs to the cream mixture. Add the vanilla and spices.</p><p>Cook the mixture over medium heat, stirring constantly until it is thickened. Temperature should be about 170 degrees. Remove from the heat and strain the custard through a fine mesh sieve. Using the back of a wooden spoon or a rubber spatula press the custard through the sieve. You may see little pieces of cooked egg in the sieve. That is why this step is so important. Once strained, set the bowl in a larger bowl of ice water, stirring occasionally until cooled. Cover and refrigerate overnight.</p><p>When ready to churn add the custard and apple mixture alternately to your ice cream maker. Refer to manufacturers instructions for churning time. I use a Cuisinart and this ice cream took about 23 minutes to churn. Transfer the ice cream to a freezer-safe container and freeze. Take out of freezer about 10 minutes before serving. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtUrcfuJRo7EmHtShTjw8aGZamspJnr7MNksEEh83Af4AZof-OYqv4X-jpLAb1iiI8tYEiW8-zkhudXI1ePWpIAmnLKDJ5edO6LbGb5QQgvjr_Yy-iUmAjG0u5r9n4H8jHqkJDgtkMWu-/s2048/Served+on+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1554" data-original-width="2048" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbtUrcfuJRo7EmHtShTjw8aGZamspJnr7MNksEEh83Af4AZof-OYqv4X-jpLAb1iiI8tYEiW8-zkhudXI1ePWpIAmnLKDJ5edO6LbGb5QQgvjr_Yy-iUmAjG0u5r9n4H8jHqkJDgtkMWu-/s320/Served+on+pie.jpg" width="320" /></a></div>My good friend Debby Vis made a spectacular apple pie. Her recipe uses cream cheese in the filling so it is super rich and creamy. We topped the pie with the Apple Pie Ice Cream and an Apple Cider reduction. This photo is a bit of a mess, but it sure was, as Mary Berry would say, SCRUMMY!<div><br /></div><div><b><span style="color: #741b47; font-size: medium;">TO REDUCE THE CIDER-</span></b></div><div>8 cups apple cider</div><div>Measure 1 1/4 cups of cider and pour into a larger heavy-bottomed stock pot. Reduce by half and then add all the cider and boil over medium-high heat until it is reduced to about 1 1/4 cups syrup Watch it towards the end as it may 'catch'. This sauce is surprisingly tart, which was a lovely contrast to the sweet pie and ice cream. This sauce would be excellent on either pork or chicken.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50u58ePC5EAwslEBXCb3LXMlea22cRO-41LSW3FmPyw_vACViDL2C8vDpcyhuffVXHu6KVaS9ZuGhLp4oSri52MTQz8ocpRoKdVSsgFZgfp0UgKW7fWOh4SCgKIjEDHmsGp7E1r1uwTiy/s2048/cider+reduced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="2048" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg50u58ePC5EAwslEBXCb3LXMlea22cRO-41LSW3FmPyw_vACViDL2C8vDpcyhuffVXHu6KVaS9ZuGhLp4oSri52MTQz8ocpRoKdVSsgFZgfp0UgKW7fWOh4SCgKIjEDHmsGp7E1r1uwTiy/s320/cider+reduced.jpg" width="320" /></a></div><br /><div><br /></div><div><span style="color: #6aa84f; font-size: medium;"><b>AND NOW FOR THE SAVORY-</b></span></div><div>I've been on an old fashioned hors d'oeuvres kick. This cheeseball would be a great starter to Thanksgiving dinner, but is good any time. So easy to put together and can be made a day in advance. I served with assorted crackers and slices of Granny Smith apple.</div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><u><br /></u></span></b></div><div style="text-align: center;"><b><span style="color: #6aa84f; font-size: large;"><u>MAJOR GREY'S CHUTNEY CHEESEBALL</u></span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevVq-uhgsfCh0bU1OcGecR936X9csGwinotZfh4gOxwPcxce1FJkMaQhigM3XPW4skrICInKu0KKlz7OB3rzbKy7g0PDI8JSL9e7hkLCaPShTUfx07BCNg7qEC3_1Uljnk_5YROgvuRui/s2048/served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2048" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevVq-uhgsfCh0bU1OcGecR936X9csGwinotZfh4gOxwPcxce1FJkMaQhigM3XPW4skrICInKu0KKlz7OB3rzbKy7g0PDI8JSL9e7hkLCaPShTUfx07BCNg7qEC3_1Uljnk_5YROgvuRui/s320/served.jpg" width="320" /></a></div><div><b><i>Ingredients:</i></b></div><div>8 oz. softened cream cheese</div><div>1/2 cup Colby cheese, grated</div><div>1/2 cup Monterey Jack cheese, grated</div><div>1 scallion, mainly white part</div><div>1 clove garlic, minced</div><div>1/4 cup Major Grey's Chutney</div><div>Salt/Pepper to taste</div><div>1/2 cup chopped pecans for coating</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGn_wcdvqcKpZaQ2p0DixlpEMmAQiXkyGblqzKoAYU_R2-OUlVyyH9O3aU3UUaNkYfsSRPGE_aa0fHfpS4_vB54avzs6E58WbYEVy0XHQJxHoGavO9VBObU1pkEkyLB7iO66EpBpE0CuXF/s2639/Chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2639" data-original-width="1192" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGn_wcdvqcKpZaQ2p0DixlpEMmAQiXkyGblqzKoAYU_R2-OUlVyyH9O3aU3UUaNkYfsSRPGE_aa0fHfpS4_vB54avzs6E58WbYEVy0XHQJxHoGavO9VBObU1pkEkyLB7iO66EpBpE0CuXF/s320/Chutney.jpg" width="145" /></a></div><div><b><i>Preparation:</i></b></div><div>Mix cream cheese together with the chutney, scallion, garlic, salt and pepper. Fold in the two cheeses. Form the mixture into either one large ball or make two cheeseballs. Place the chopped pecans on a piece of plastic wrap and drop the cheese onto the nuts. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6kVmUdHVMxqm0504jn_GQO7aDgID8Y8hW4w8V4ZZaQZFgyLqz5MKZsaIUEmXDgdYLAdnc9sNwjiNFOT1QY2kgpEj7RtW3AJYX7Q33ugXlqwxVmGBPSrqilIY32SHU4FlZNGbw4ltcMBK/s2048/Nutting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1472" data-original-width="2048" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6kVmUdHVMxqm0504jn_GQO7aDgID8Y8hW4w8V4ZZaQZFgyLqz5MKZsaIUEmXDgdYLAdnc9sNwjiNFOT1QY2kgpEj7RtW3AJYX7Q33ugXlqwxVmGBPSrqilIY32SHU4FlZNGbw4ltcMBK/s320/Nutting.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPeS_m_GsTSq1PTNipGT-_qCOj__p0g_Q4K0zwMlMysmmNWGBdsyNzAVqHdmOYYCv_fF2HQI-rWLK3TZI7RZhQxhKQmK5CRhUiL_A-IiIzCB4NXSSF0Dotn8wOnLQEMe6WZgz6l2A6udX/s2048/wrapped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1632" data-original-width="2048" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPeS_m_GsTSq1PTNipGT-_qCOj__p0g_Q4K0zwMlMysmmNWGBdsyNzAVqHdmOYYCv_fF2HQI-rWLK3TZI7RZhQxhKQmK5CRhUiL_A-IiIzCB4NXSSF0Dotn8wOnLQEMe6WZgz6l2A6udX/s320/wrapped.jpg" width="320" /></a></div><br /><div>Bring the four corners of the plastic wrap together ensuring that nuts are evenly coating the entire ball. Using your hands pat the cheese so it is fairly even and then twist and tighten the plastic wrap to complete the cheeseball. Place in the fridge for a few hours to firm up the cheese or make a day ahead.</div></div><div><br /></div><div><b><span style="color: #e69138; font-size: large;"><i>THAT'S IT FOR TODAY...</i></span></b></div><div><br /></div><div style="text-align: center;"><b><span style="color: #b45f06; font-size: large;"><i>THANKSGIVING IS NEXT WEEK!</i></span></b></div><div style="text-align: center;"><b><span style="color: #b45f06; font-size: large;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilrXImbZhOieT90VXPc8Bye3JTkIju77oHKgM5Npw7s-hKoX71DViTku_-LRSVU_3s2BVPaqSpiwUph_BCEc6_islt7wqZXzlX3jYtcoWrDDxX5RTy1j-_INWrzf5CzS64kG9AasovQ6B/s250/Turkey+II.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="250" data-original-width="228" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjilrXImbZhOieT90VXPc8Bye3JTkIju77oHKgM5Npw7s-hKoX71DViTku_-LRSVU_3s2BVPaqSpiwUph_BCEc6_islt7wqZXzlX3jYtcoWrDDxX5RTy1j-_INWrzf5CzS64kG9AasovQ6B/s0/Turkey+II.webp" width="228" /></a></div></span></b><b><span style="color: #b45f06; font-size: large;"><i>WISHING YOU ALL A BEAUTIFUL HOLIDAY!</i></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;"><br /></span></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div><br /></div><div><br /><br /></div><div><br /></div><div><div><br /><p><br /></p><p><br /></p><p><br /></p></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-55743314890239776972021-11-02T16:14:00.002-07:002021-11-02T16:22:20.532-07:00A TWIST ON MUHAMMARA!<p><b><i> A twist on what?</i></b> Muhammara is a <b><i><span style="color: #e69138; font-size: large;">Syrian Roasted Red Pepper Spread</span></i></b>, popular throughout the Middle East. It is thickened with bread crumbs and toasted walnuts. It's excellent alone on crackers, grilled pita or toast points, but is also very good spread over chicken breasts and baked. It would also be excellent as a dip along side of a lamb kebab. Traditionally Muhammara is made with Pomegranate Molasses, but I did not use it in this recipe...that's the twist!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRvZqL3c8RuWnB8caUUKRnBkzs6Ub7fkcPLyLZwk1rFC1yCjOYZN4NUMXJ8zZbpSsLlc0oMGBEo7XLlr85Nd4K66TeFn-wYmhZ9z0gITgheTSei36QrkLImrMxpgoZ-_dP3SDSY-Ng2S9/s2048/Muhamarra.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGRvZqL3c8RuWnB8caUUKRnBkzs6Ub7fkcPLyLZwk1rFC1yCjOYZN4NUMXJ8zZbpSsLlc0oMGBEo7XLlr85Nd4K66TeFn-wYmhZ9z0gITgheTSei36QrkLImrMxpgoZ-_dP3SDSY-Ng2S9/s320/Muhamarra.jpg" width="320" /></a></div><b><i>Ingredients:</i></b><div>2 red peppers, roasted<b>*</b></div><div>1 cup coarse fresh bread crumbs</div><div>1 cup chopped toasted walnuts<b>**</b></div><div>1 Tbsp. vinegar.<i> I used Rice wine vinegar, but any vinegar is good.<b> </b></i></div><div>1/2 tsp. cumin</div><div>1/8 tsp. cayenne, <i>more if you like it hotter</i></div><div>1/4 tsp. salt</div><div>1/4 cup olive oil</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>* Place peppers on a foil-lined baking sheet under broiler. Roast all sides until blackened. Remove from oven and seal the foil around the peppers. Allow them to cool and then remove blackened skin and seeds.</div><div>** To roast the walnuts, heat a small heavy bottomed frying pan (no oil) to medium high. Add the nuts and stir every couple of minutes for about 5-7 minutes until nuts deepen in color. Because of the high fat content, nuts burn quickly so watch them carefully.</div><div>Puree roasted peppers, bread crumbs, toasted walnuts, vinegar, cumin, cayenne, and salt in a food processor until almost smooth. </div><div>With motor running, add the oil until you have a thick spread, but not so thick that it is paste-like. Chill covered in the fridge for up to 5 days. Bring to room temp before serving. </div><div><br /></div><div style="text-align: center;"><span style="color: #674ea7; font-size: large;"><b><u>CHEDDAR CHEESE ROUNDS</u></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfd6LOMhaq5GWhYmufdnsvDQxh5vhxTpg7px5pc8idsQGoyPIw6h_QAN2WUin6Vhtl4JJxbqw5Fk6SLjA64pFBl4UQEk_DiwgWenoU0qSzknevisFs4kQxYENRTuGJGvFcN83-jcrMl2N/s2787/Cheddar+rounds.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="2787" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfd6LOMhaq5GWhYmufdnsvDQxh5vhxTpg7px5pc8idsQGoyPIw6h_QAN2WUin6Vhtl4JJxbqw5Fk6SLjA64pFBl4UQEk_DiwgWenoU0qSzknevisFs4kQxYENRTuGJGvFcN83-jcrMl2N/s320/Cheddar+rounds.jpg" width="320" /></a></div><br /><div>Here's another very 80's hors d'oeuvres that I made recently for my Friday afternoon card group. I have grown to truly enjoy our Friday afternoon Canasta game, which is always accompanied by yummy snacks, good wine, hearty laughs and lots of love.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJB7XdSWkOFhLFWXCusa2qvg9AuMm1rCvW78daJ5N3cUBInCCWYxn8e5hPgmiNwLWWHQFHkLvWEyfyv5v5vU0Hfydg4s1p7qFBp_2vLAqVmKlzmdpn37wmzUfeFS39To01KwQYgFwV0sX/s2048/Cards+wine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJB7XdSWkOFhLFWXCusa2qvg9AuMm1rCvW78daJ5N3cUBInCCWYxn8e5hPgmiNwLWWHQFHkLvWEyfyv5v5vU0Hfydg4s1p7qFBp_2vLAqVmKlzmdpn37wmzUfeFS39To01KwQYgFwV0sX/s320/Cards+wine.jpg" width="225" /></a></div><i><b>Ingredients:</b></i><div>6 oz., about 1 1/2 cups finely grated Cheddar.<i><b> </b>I used Irish Kerry Gold, Reserve Cheddar.</i></div><div>1/2 cup mayonnaise</div><div>6 Tbsp. finely chopped sweet onion. <i>I didn't have a sweet onion, like Vidalia, so just used a yellow onion, diced very finely.</i></div><div>12 slices good quality bread, such as Brioche</div><div>3/4 cup (6 Tbsp.) butter, softened</div><div>5 Tbsp. pine nuts, roasted</div><div>Salt/Pepper to taste</div><div>Chives for garnish</div><div><i>Next time I would use more chives, but my chives got a little nipped from an early frost so I didn't have that many left.</i></div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Stir together Cheddar, mayonnaise, onion and salt and pepper to taste. I bought the Brioche from my local grocery store bakery and it was delicious. Cut rounds of bread using a cookie cutter. Spread softened butter on top of each round of bread. Divide Cheddar/mayo mixture evenly between the rounds of bread. Garnish with roasted pine nuts and chives. These are super rich, but very tasty.</div><div><br /></div><div>Both of these recipes came from my recipe collection; 30+ years worth of clipping recipes from Gourmet, Food and Wine, Epicurious, Bon Appetit, Cooks Illustrated, and more. I believe these both came from Gourmet, circa 1980's!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3_0B5jAyENFhJgFtnSpnuRBR3M-j2EM4qCFUA1-ppHuO_4gYMqdAOzuLPqwh-EyDo1yv123LE-J6sDBOiBh_Q0zqIF7GtsiW5d-4tRthlqVjkNbd44JYPSbo6aj8WWnpwnUkNeLxWPqW/s2048/My+cookbooks.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1720" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe3_0B5jAyENFhJgFtnSpnuRBR3M-j2EM4qCFUA1-ppHuO_4gYMqdAOzuLPqwh-EyDo1yv123LE-J6sDBOiBh_Q0zqIF7GtsiW5d-4tRthlqVjkNbd44JYPSbo6aj8WWnpwnUkNeLxWPqW/s320/My+cookbooks.jpg" width="320" /></a></div><br /><div><div style="text-align: center;"><b><span style="color: #38761d; font-size: x-large;"><i>THAT'S IT FOR TODAY!</i></span></b></div><b><div style="text-align: center;"><b><i><span style="color: #e69138; font-size: large;">I CAN'T BELIVE WE ARE INTO NOVEMBER AND MY HIUSBAND'S BIRTHDAY IS JUST A WEEK AND A HALF AWAY. WE ALWAYS CONSIDER NOVEMBER 13TH THE KICK-OFF TO THE HOLIDAYS SO LOTS OF COOKING AND ENTERTAINING AHEAD!</span></i></b></div></b></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="color: #2b00fe; font-size: x-large;"><b>WWW.COOKWITHCINDY.COM</b></span></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-67548282770279950902021-10-23T16:48:00.001-07:002021-10-23T16:48:58.225-07:00CHICKEN WITH GRAPES, GARLIC AND ROSEMARY!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Xfe1NnW3pxLPK39-K9fU64BdvhwcVBouZQ9G3ZDGGwzr0USs_DdoTjP2Bqit4LeR0TVBdGDz1huot14tJ5Lz2Y3EUdoN8z0l-JkKatwJZjrR8bmtEsKEjCDTsTXmjzwa2DqZmSbzcRSV/s2048/Out+of+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1660" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Xfe1NnW3pxLPK39-K9fU64BdvhwcVBouZQ9G3ZDGGwzr0USs_DdoTjP2Bqit4LeR0TVBdGDz1huot14tJ5Lz2Y3EUdoN8z0l-JkKatwJZjrR8bmtEsKEjCDTsTXmjzwa2DqZmSbzcRSV/s320/Out+of+oven.jpg" width="259" /></a></div><p>I found this recipe in Food and Wine magazine. It is from Angie Mar who I am not familiar with, so of course, I looked her up. She is a young chef originally from Seattle, WA; now in New York city where she owns and operates two fabulous sounding restaurants. One, The Beatrice Inn, a traditional New York chophouse, with a contemporary twist by Angie, and her latest, Les Trois Chevaux, named for her family and two younger brothers. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpMTqk22kj058Wa_FzdSyKduGdgAO2sL3s36vmI3oWf_I7snXCmrqFmFLe1kPQD1wLxnrQo98NIy4rvLIVkCrg1AZwRFXTGnaKuL8II3Ffd5CEnxNutONxScgcyNwTR7gBJmZ_EV6rw-r/s2048/Angie+Mar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpMTqk22kj058Wa_FzdSyKduGdgAO2sL3s36vmI3oWf_I7snXCmrqFmFLe1kPQD1wLxnrQo98NIy4rvLIVkCrg1AZwRFXTGnaKuL8II3Ffd5CEnxNutONxScgcyNwTR7gBJmZ_EV6rw-r/s320/Angie+Mar.jpg" width="256" /></a></div><p style="text-align: center;"><b><i>Learn more about Chef Mar: http://angie-mar.com</i></b></p><p style="text-align: left;">Angie's recipe calls for cutting a whole chicken into 8 pieces. I rather use all of one cut so the chicken cooks evenly. I love chicken thighs so that is what I chose. This dish is so simple to put together, but elegant enough for a dinner party. I don't use much fruit in savory dishes and was delighted at how succulent and delicious the grapes became after roasting.</p><p style="text-align: left;"><b><i>Ingredients:</i></b></p><p style="text-align: left;">6 large chicken thighs, bone, skin and fat on</p><p style="text-align: left;">4 tsp. Kosher salt</p><p style="text-align: left;">1/3 cup olive oil, divided</p><p style="text-align: left;">1 medium bunch seedless red grapes</p><p style="text-align: left;">12 large cloves garlic, peeled and slightly smashed <i><b>(Chef Mar calls for a whole head of garlic.)</b></i></p><p style="text-align: left;">12 large sprigs fresh rosemary<i><b> (She calls for one 1/2 oz. bunch.)</b></i></p><p style="text-align: left;">1/4 tsp. freshly ground black pepper</p><p style="text-align: left;"><i><b>Preparation:</b></i></p><p style="text-align: left;">I made this dish the day before serving and also made it in two stages. First I pan seared the chicken thighs and the next morning I put the rest of the dish together. If you are making the dish in one step, proceed with the following directions.</p><p style="text-align: left;">Preheat oven to 400 degrees. Season chicken thighs with salt. Also put the salt under the skin. Heat 2 Tbsp. oil in heavy skillet. Add chicken skin side down and cook over high heat undisturbed for about 7 minutes. Turn and cook on the other side for about 5 minutes. Remove the chicken from the pan. Reduce to medium-low heat. Add grapes, garlic, and rosemary to the skillet, carefully stirring and scraping up any browned bits. Try not to break the grape clusters apart. Return the chicken to the skillet with browned skin sides up. Drizzle with remaining olive oil and black pepper.</p><p style="text-align: left;">Roast in preheated oven until a meat thermometer reads 155 degrees; about 25 minutes. I like to cook to about 150 degrees as the chicken will continue to cook after you take it out of the oven and who likes dry chicken?</p><p style="text-align: left;">If you prepared the dish the day before or the morning of, just bring to room temp before roasting. The chicken is moist, deeply flavored with garlic and rosemary and slightly sweet with the flavor of grape. Simply delicious!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMA5sE1swjahJyk94kVBb-xpsrsNYxrWMH75-TfNoCIiK4rO_vQOsrV6WxrrpapVMQB7VFUYLEJE7N63usTguggbAOkmYMJGNtJ50doHt1QCBjQL5bPJpP5fggOBlfqtDev-iXSvhCxjQ/s2048/Ready+to+serve.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="2048" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMA5sE1swjahJyk94kVBb-xpsrsNYxrWMH75-TfNoCIiK4rO_vQOsrV6WxrrpapVMQB7VFUYLEJE7N63usTguggbAOkmYMJGNtJ50doHt1QCBjQL5bPJpP5fggOBlfqtDev-iXSvhCxjQ/s320/Ready+to+serve.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvl0nbl1t7VgEJonrcnzdos6BH0c4BJ8gThN0k0f6XtgvLfG1E99cxcA3nR7l-NTOk-RznU_f4Wj0F96Hn6w6XpmRu9EG8QfnH79HI5yVxK4rfUO2T221IxoGojz-nY0iIlD9S4V0VfaM/s2048/Served+single+w+potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1762" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvl0nbl1t7VgEJonrcnzdos6BH0c4BJ8gThN0k0f6XtgvLfG1E99cxcA3nR7l-NTOk-RznU_f4Wj0F96Hn6w6XpmRu9EG8QfnH79HI5yVxK4rfUO2T221IxoGojz-nY0iIlD9S4V0VfaM/s320/Served+single+w+potato.jpg" width="275" /></a></div><p style="text-align: left;">Even though flavor-wise you do not need it, when I make it again I will add a small sprig of fresh rosemary to garnish the served plate. I know you will love this dish as much as I did!</p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><i>NEXT TIME I'M GOING TO TALK ABOUT </i></span></b></p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><i>A COUPLE FUN APPETIZERS, </i></span></b></p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><i>INCLUDING A SYRIAN DISH CALLED </i></span></b></p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><i>MUHAMMARA, I MADE FOR MY </i></span></b></p><p style="text-align: center;"><b><span style="color: #cc0000; font-size: large;"><i>FRIDAY AFTERNOON CARD GROUP!</i></span></b></p><p style="text-align: center;"><b><span style="color: #e69138; font-size: large;"><i>UNTIL THEN...</i></span></b></p><p style="text-align: center;"><b><span style="color: #e69138; font-size: large;"><i>STAY INSPIRED! KEEP COOKING! </i></span></b></p><p style="text-align: center;"><b><span style="color: #e69138; font-size: large;"><i>LOVE LIFE TO THE FULLEST!</i></span></b></p><p style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></p><p style="text-align: center;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><br /></p><p style="text-align: left;"><b><i><br /></i></b></p>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-1397595398593501162021-09-30T04:08:00.000-07:002021-09-30T04:08:48.678-07:00A COUPLE MORE IRISH DELIGHTS!<p><span style="font-size: large;">W</span>e've had such a beautiful few months in Ireland, but it is time to return to America. I have a couple more Irish taste treats I want to share with you before we travel next week. First...Blackberries. Blackberry vines grow everywhere in Ireland and this year was a bumper crop. </p><p style="text-align: center;"><b><u><span style="color: #990000; font-size: large;">BLACKBERRY CHUTNEY</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC19SBHF94Lo9T_c-ewGhdyl4qWGcH7LSW7VRXwCWla0yR9r3UXCtd-RQCtHMvFQ8sDgD_gOwB1z1TwbkFqV54Fdj2qcmh_Yaw6ICADMhlnjstxL_sieXejn0UpcaTAUYMP-iQZqi78QKW/s2048/Blackberry+chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1382" data-original-width="2048" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC19SBHF94Lo9T_c-ewGhdyl4qWGcH7LSW7VRXwCWla0yR9r3UXCtd-RQCtHMvFQ8sDgD_gOwB1z1TwbkFqV54Fdj2qcmh_Yaw6ICADMhlnjstxL_sieXejn0UpcaTAUYMP-iQZqi78QKW/s320/Blackberry+chutney.jpg" width="320" /></a></div><p>I've been on a pork schnitzel kick. This time I coated the pork with Dijon mustard, Panko bread crumbs, Salt/Pepper and lots of caraway seeds. The Blackberry Chutney was the perfect accompaniment.</p><p><b><i>Ingredients:</i></b></p><p>2 cups blackberries</p><p>1/2 cup sugar</p><p>1 small shallot</p><p>1 clove garlic</p><p>2 Tbsp. red wine vinegar</p><p>1 Tbsp. water</p><p>Salt/Pepper</p><p><b><i>Preparation:</i></b></p><p>Put all ingredients in a saucepan. Simmer over low heat until shallot and berries have softened. Taste and adjust seasoning. This chutney was excellent with the Caraway Pork Schnitzel and local, organic Rainbow Chard. </p><p><span style="font-size: large;">I</span> also recently made <span style="color: #990000; font-size: medium;"><b>BLACKBERRY SYRUP</b></span> and served with Irish bangers and home made pancakes. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKHht6_kN0n_gMQM6gYJNC2tHIWtx8fTxygwy5K8hVskP9-itKwOUbB-5quvHi-xglC813Nl9IJdJ7_SWWyY-KkYHsA1ghTIDOxTL2PpocarQ3zkkiZc_pkY8gmc1XkpL3eNwqUXdWnQr/s2048/Blackberry+syrup+pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1865" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjKHht6_kN0n_gMQM6gYJNC2tHIWtx8fTxygwy5K8hVskP9-itKwOUbB-5quvHi-xglC813Nl9IJdJ7_SWWyY-KkYHsA1ghTIDOxTL2PpocarQ3zkkiZc_pkY8gmc1XkpL3eNwqUXdWnQr/s320/Blackberry+syrup+pancakes.jpg" width="291" /></a></div><p>To make the syrup, place 2 cups of blackberries, 1 Tbsp. water, pinch of salt, and 1 cup of sugar in a saucepan over medium heat. Cook for about 20 minutes until blackberries are softened. If the syrup is too thick add more water, 1 Tbsp. at a time until you have the right consistency. Taste for sweetness. Depending on how sweet your berries are you may need to add a bit more sugar. Cool. Push through a fine mesh sieve to make a completely smooth syrup. </p><p><span style="font-size: large;">M</span>y friend Brenna Reilly made me a big batch of beautiful plain yogurt; so smooth and creamy. I want to start making this yogurt myself as it was infinitely better than store-bought. I added about 1/2 cup Blackberry Syrup to 1 1/2 cups yogurt and made some very tasty parfaits with home made granola.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h8lMf_k-DNUVWoCeR5TL2G470TsVBAvmHob3psqz07ft3EVeK_KsFndGI4wOMc2yYc6C_Wne74f44JHfomRp8IPR_izRvbzQWKKJn11ddYXHBQv1rV3hh0mU5ymU5n1Eubnw1WU8cIPD/s2048/Blackberry+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1374" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3h8lMf_k-DNUVWoCeR5TL2G470TsVBAvmHob3psqz07ft3EVeK_KsFndGI4wOMc2yYc6C_Wne74f44JHfomRp8IPR_izRvbzQWKKJn11ddYXHBQv1rV3hh0mU5ymU5n1Eubnw1WU8cIPD/s320/Blackberry+yogurt.jpg" width="215" /></a></div>For contrast I used blueberries for the fruit.<div><br /></div><div><span style="font-size: large;">H</span>ere is one more idea using Black Pudding, aka Blood Pudding, and sometimes referred to as Blood or Black Sausage. Blood Pudding is made throughout the world and each region has their own spicing, but one ingredient they all use is blood, either dried or fresh. I made Blood Pudding this year with dried blood. Here is the stuffing recipe...</div><div style="text-align: center;"><b><u><span style="color: #6aa84f; font-size: large;"><br /></span></u></b></div><div style="text-align: center;"><b><u><span style="color: #6aa84f; font-size: large;">BLOOD PUDDING STUFFED CHICKEN BREAST</span></u></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyvxTPa_UKtXcRqGEPJrYkFtCTY4NdSRW196C8NTlJXqwCAj3IzrLDpuXClUBb-z9VFuuHpjyJfvp1DcrX1ail_wBd2KC-weB_qpiCyePkCxSKbWW7R6Dy3ncfok11MpCxxXmv7rkLFnX/s2048/Chicken+plated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1685" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvyvxTPa_UKtXcRqGEPJrYkFtCTY4NdSRW196C8NTlJXqwCAj3IzrLDpuXClUBb-z9VFuuHpjyJfvp1DcrX1ail_wBd2KC-weB_qpiCyePkCxSKbWW7R6Dy3ncfok11MpCxxXmv7rkLFnX/s320/Chicken+plated.jpg" width="263" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Served with peas and butternut squash seasoned heavily with cinnamon and nutmeg.</b></i></td></tr></tbody></table><b><i><br /></i></b><div><b><i>Ingredients:</i></b><div>3/4 cup diced onion</div><div>3/4 cup diced celery</div><div>1 clove garlic, diced</div><div>2 sage leaves, about 1 tsp. finely chopped</div><div>1 tsp. fresh marjoram</div><div>3 Tbsp. fresh parsley, chopped</div><div>2 Tbsp. butter</div><div>Small piece, about 1 inch of chicken fat</div><div>2 Tsp. salt</div><div>3 blood pudding patties</div><div>1 cup fresh bread crumbs</div><div>Splash of red wine</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>Melt 2 Tbsp. butter in a heavy-bottomed skillet. Saute onion and celery for about 5 minutes over medium heat. Do not brown. Add garlic and continue cooking for another couple of minutes. Add herbs and cook for another 2 minutes. Remove from the pan. Add the chicken fat and increase the heat and cook 3 blood pudding paddies until very crisp on both sides. Blood pudding has a fair amount of fat, which is why 2 Tbsp. of butter is enough to keep the stuffing very moist. Crumble the blood pudding and return veg to the pan. Add 1 cup fresh bread crumbs and a splash of red wine. Stir to mix thoroughly.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdYdZHAJ4kzcQKBAuawI3xHNA7n0Rmqwcvz4JNRL0z0DqykEPhr8g-ckNwX7-Z_D8trVrrYASUwXqDB6-ZcqxYUZ7H96cqWi779gWKgxRBgykn-fTjORN4jwaZTJGLabbgty6yhzFDQvF/s2048/Blood+pudding+and+veg+in+pan+cooking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1575" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQdYdZHAJ4kzcQKBAuawI3xHNA7n0Rmqwcvz4JNRL0z0DqykEPhr8g-ckNwX7-Z_D8trVrrYASUwXqDB6-ZcqxYUZ7H96cqWi779gWKgxRBgykn-fTjORN4jwaZTJGLabbgty6yhzFDQvF/s320/Blood+pudding+and+veg+in+pan+cooking.jpg" width="246" /></a></div>Clean the chicken breasts. I used boneless, skin-on breasts. Remove some of the fat; a small piece to fry the blood pudding and a few small pieces to top the chicken breast with before cooking. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxS_8hWWPc5E5BJ50u1pK0LwbkNmXZP5DAofM5kJkD6pooK4gGVP5T4vd7oxlvajgtvJ5rqInuGuO01wgLapVr9RQn-u4ymOLNA13SfgziO23FK47H9P112szf0ZJTap0LgV-YF-xvczA/s2048/Chicken+being+stuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1709" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxS_8hWWPc5E5BJ50u1pK0LwbkNmXZP5DAofM5kJkD6pooK4gGVP5T4vd7oxlvajgtvJ5rqInuGuO01wgLapVr9RQn-u4ymOLNA13SfgziO23FK47H9P112szf0ZJTap0LgV-YF-xvczA/s320/Chicken+being+stuffed.jpg" width="267" /></a></div>Place about 2/3 cup stuffing on a lightly oiled pan. Lay the chicken breast on top of the stuffing. Dot the top with some chicken fat. Liberally salt and pepper the chicken.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNXsvsPbPg_3S_ycmWpwqKoMpjwILFGZCkp1M2w71B9wQ5HNzwZpyqvWVpm4xT0fEK1ribu9RWupSsc85BTCS3IFrNYx-4ApLbEegwuFhRck3Z3mePFEZIoi03MF_fO06SavnHfsg3i0z/s2048/Chicken+ready+to+go+in+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1905" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNXsvsPbPg_3S_ycmWpwqKoMpjwILFGZCkp1M2w71B9wQ5HNzwZpyqvWVpm4xT0fEK1ribu9RWupSsc85BTCS3IFrNYx-4ApLbEegwuFhRck3Z3mePFEZIoi03MF_fO06SavnHfsg3i0z/s320/Chicken+ready+to+go+in+oven.jpg" width="298" /></a></div>Preheat oven to 350F and roast chicken for about 25 minutes until skin is nicely browned and internal temp is 165 degrees. <div><br /></div><div><span style="font-size: large;">A</span>nd, lastly, we eat a lot of lamb when we're in Ireland; Roasted Leg of Lamb, Lamb Chops, especially the thick-cut Loin Chops, and also Lamb Mince. This is a simple <b><span style="color: #741b47; font-size: medium;">LAMB BURGER</span></b>, but instead of placing the burger in a bun, I sliced thick pieces of eggplant, dipped into an egg-bath and then coated with Panko bread crumbs. I sauted the eggplant until nice and crispy and used as the burger bun. Of course you could not pick this Lamb burger up and eat with your hands. A knife and fork was necessary. They were very yummy!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRub8Y5OObwJh9E2Z3CQb-ob-iIWJDwvurguhO83m-Si3g2VFOpCKJy_OhrMcjSBcY4NDOr6dWtFJUMAMToD3CHtoUg7LrT_LbYxTHpLNdGM3sfj3REnScJpsdwclrd3CKEi9kue9_qzR/s2048/Lam+burger+with+eggplant+II.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1699" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRub8Y5OObwJh9E2Z3CQb-ob-iIWJDwvurguhO83m-Si3g2VFOpCKJy_OhrMcjSBcY4NDOr6dWtFJUMAMToD3CHtoUg7LrT_LbYxTHpLNdGM3sfj3REnScJpsdwclrd3CKEi9kue9_qzR/s320/Lam+burger+with+eggplant+II.jpg" width="265" /></a></div><div><br /></div><div style="text-align: center;"><span style="color: #0b5394; font-size: large;"><b><i>THAT'S ALL FOR TODAY...</i></b></span></div><div style="text-align: center;"><span style="color: #0b5394; font-size: large;"><b><i><br /></i></b></span></div><div style="text-align: center;"><span style="color: #0b5394; font-size: large;"><b><i>IT'S ANOTHER BLUSTERY IRISH DAY.</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWx49Z275hIUy1uQqDT7WDuRc0H5HpC9DC0aKVDmw-JbetijUlyqK7g4RuMz2KdoyBgQCbhEHmaSn75s_rI_gehb2vqFVIZ6MQ4KYCU30b_sJrG9GpnEGsKIzHLwBvXMOwrJn6VZ3-xzw/s2048/Ireland+view+from+back+yard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWx49Z275hIUy1uQqDT7WDuRc0H5HpC9DC0aKVDmw-JbetijUlyqK7g4RuMz2KdoyBgQCbhEHmaSn75s_rI_gehb2vqFVIZ6MQ4KYCU30b_sJrG9GpnEGsKIzHLwBvXMOwrJn6VZ3-xzw/s320/Ireland+view+from+back+yard.jpg" width="320" /></a></div><br /><div><br /></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">HERE IS THE VIEW OF OUR BACK YARD </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">OVERLOOKING GALWAY BAY.</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">WE WILL SOON BE BACK IN SUNNY, SOUTHERN ARIZONA WITH A VERY DIFFERENT VIEW!</span></i></b></div><div><br /></div><div><br /><div><br /><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: x-large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /><div><br /><div><br /><p><br /></p></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-52439746236794576912021-09-21T09:07:00.001-07:002021-09-21T10:18:09.773-07:00IRELAND'S UNIQUE ELIXER!<p> </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHLne0LhnN4zrxpFj4VQsxnnF-gb04aE2qBD9yJlVnOHg6LggAim6cwXx4bQ7yp381NCThGgh2rmnJGzoVFMCviHolkSitNIMV4TaRBGI1Lu-3zY6wWI-2jcHmRFCFSr1GhcgHusyVUrW/s2048/Poiric+tastingn.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHLne0LhnN4zrxpFj4VQsxnnF-gb04aE2qBD9yJlVnOHg6LggAim6cwXx4bQ7yp381NCThGgh2rmnJGzoVFMCviHolkSitNIMV4TaRBGI1Lu-3zY6wWI-2jcHmRFCFSr1GhcgHusyVUrW/s320/Poiric+tastingn.jpg" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Padraic O'Griallais having a 'taste' of Poitin. Padraic is a <br />6th generation distiller. The Distillery is named <br />after his great, great, great grandfather, who started<br /> distilling in Ireland's west--Connemara--in 1848.<br /></b></i><br /></td></tr></tbody></table><span style="font-size: large;">P</span>OITIN is a clear, white spirit, distilled from malted grain and other local ingredients. It is truly Ireland's drink, and has now received Geographical Indicative Protection, meaning Poitin can only be produced on the island of Ireland, if it's to be called Poitin. The word Poitin comes from the Irish word 'pot' or 'pota', which refers to the small pot-still generally used by Poitin distillers. For many years it was illegal to make Poitin, although it was commonly made throughout the country in remote, rural back fields and bogs. In 1997 it became legal to produce, but with lots of red tape and licensing requirements. The Micil Distillery is the first distillery to open in Galway in over 100 years. <p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hEiSbkwjrSP-daGMcCwuPbNp1VA6_ppWu9giLfdaTzQTIGTOcFWFvlCYC3ZSUOrIS1yG1qH-hEQZSNp3Bnl_psDoE9yYMo2cNdQ-O13dLOO6cYdLIwvcUl57n_FnE5iY5ZGwqy4oKuT4/s2048/Old+family+still.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hEiSbkwjrSP-daGMcCwuPbNp1VA6_ppWu9giLfdaTzQTIGTOcFWFvlCYC3ZSUOrIS1yG1qH-hEQZSNp3Bnl_psDoE9yYMo2cNdQ-O13dLOO6cYdLIwvcUl57n_FnE5iY5ZGwqy4oKuT4/s320/Old+family+still.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>The old family still.</i></b></td></tr></tbody></table><p>The recipe is the original from the family and all ingredients are local, including 'bogbean', which adds a certain something. This Poitin is smooth with deep rich flavors, similar to Italian Grappa; almost smoky, it lingers beautifully on your palate. I love it and this is the best Poitin I have tasted. Although, the others I have tasted have been produced in those back fields so may not have the distinction of Micil. Not to insinuate that local family distillers of Poitin for home consumption would make any lesser of a product, as I'm sure they have also been distilling for generations. Micil also makes a very fine, award-winning gin, also their own recipe, with complex flavors of hand-picked Connemara botanicals including heather, bog myrtle and bogbean. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7LxDtJ8WYPHO8trjC_JtAG9sLe-avrij8tk6Dlbds0yUJutXNlDlwG6pyIODEM_zjkt0mMZrOxShdYNcmMEIR6HBQWu423SsQQku2borB4C6i7SE9EyFmx-4UxI1Z-tYCGGR_QfElWB4/s2048/todays+still.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1772" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7LxDtJ8WYPHO8trjC_JtAG9sLe-avrij8tk6Dlbds0yUJutXNlDlwG6pyIODEM_zjkt0mMZrOxShdYNcmMEIR6HBQWu423SsQQku2borB4C6i7SE9EyFmx-4UxI1Z-tYCGGR_QfElWB4/s320/todays+still.jpg" width="277" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>And here is the still used today.</i></b><br /><br /></td></tr></tbody></table><div style="text-align: center;">To learn more about this interesting Irish tradition and the fabulous story of Micil Distillery, go to: <b><span style="font-size: medium;">www.micildistillery.com</span></b></div><div><br /></div><div>My husband, Jerry and I had the pleasure to spend 2 wonderful hours with Padraic at the Distillery. I had the opportunity to taste not only the two types of Poitin (one is peated), but also taste the gin, and a taste of a 6 week old whiskey that the Distillery will be offering in the future. If his whiskey at only 6 weeks is as good as it was, I can only imagine the flavors after aging. </div><div><br /></div><div>I wanted to try to pair the Poitin with tasty bites that are also uniquely Irish. Here are two hors d'oeuvres I came up with to start. It will be necessary to have many more Poitin tastes to continue developing recipes!</div><div><br /></div><div style="text-align: center;"><b><u><span style="color: #cc0000; font-size: large;">BLOOD PUDDING WITH CASHEL BLUE </span></u></b></div><div style="text-align: center;"><b><u><span style="color: #cc0000; font-size: large;">CHEESE AND TOASTED WALNUTS</span></u></b></div><div><br /></div><div>First, the Blood Pudding...I am not going to get into the whole recipe, but if any of you would like it, I am more than happy to email it to you. I made Blood Pudding a few years ago here in Ireland with fresh blood, but this time I used dried blood. Here's the link to the first batch...</div><div><br /></div><div><div style="text-align: center;"><b><span style="font-size: medium;">http://cookwithcindy.blogspot.com/search?q=blood+pudding</span></b></div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpt8eyZP03sqF_w2jCOofq5cY5pE7QxyWhA4wEGyq7UDuFduLDH7ELouHWK1jdcrlxMVb_i8KY3oeBGtQEfMbYcp9OkXSfcmbNmfM9-DFHXlp9iSSyF2uVfI5tffGFqZwMayPDFEI7Cyt/s2048/Dried+blood.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1783" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjpt8eyZP03sqF_w2jCOofq5cY5pE7QxyWhA4wEGyq7UDuFduLDH7ELouHWK1jdcrlxMVb_i8KY3oeBGtQEfMbYcp9OkXSfcmbNmfM9-DFHXlp9iSSyF2uVfI5tffGFqZwMayPDFEI7Cyt/s320/Dried+blood.jpg" width="279" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>I got this dried blood online.</b></i></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUQ4QZg_lLSjLOdo7ZPGDZLIdHfStxYnr4DMv9cVDM-cH7jgB0khQXM2WFcGCrLReOzS6XOvxC_GDJP-UJZTAWA_1_YYXsF1HvT1-FhPwUmyWVXNmXRV9Vgb9ZGZX0CjPzqYeoiOGGYJ4/s320/Fresh+blood.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="320" data-original-width="249" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFUQ4QZg_lLSjLOdo7ZPGDZLIdHfStxYnr4DMv9cVDM-cH7jgB0khQXM2WFcGCrLReOzS6XOvxC_GDJP-UJZTAWA_1_YYXsF1HvT1-FhPwUmyWVXNmXRV9Vgb9ZGZX0CjPzqYeoiOGGYJ4/s0/Fresh+blood.jpg" width="249" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>I got the fresh blood from a local butcher (not in Spiddal), <br />but have been sworn to secrecy as it is illegal to sell blood <br />in Ireland. The butcher did not charge me, so <br />I don't believe we broke any laws, but my lips are sealed!<br /></i></b><br /></td></tr></tbody></table>I prefer using the fresh blood, rather than the dried. Both the flavor and texture were better, but the dried blood made a fairly good pudding. This little canape would also be just fine made with blood pudding from the store. The combination of flavors and textures worked and the blue cheese held up nicely to the Poitin.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrj4fd8GULatePcthY7HoBTlx2n2Wr3S9cBDu9MR4Jk85ntTzuQ7tV-kAl3XmN-is6zxVMJ5b7hDQllT7HSYlJV-9mHCg5Pm2uvHifpmGcFrWfXiAX95elSFmcE8n6kyVkbqnPkbgKQ_yo/s2048/Blood+pudding+cooking+for+stuffing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1706" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrj4fd8GULatePcthY7HoBTlx2n2Wr3S9cBDu9MR4Jk85ntTzuQ7tV-kAl3XmN-is6zxVMJ5b7hDQllT7HSYlJV-9mHCg5Pm2uvHifpmGcFrWfXiAX95elSFmcE8n6kyVkbqnPkbgKQ_yo/s320/Blood+pudding+cooking+for+stuffing.jpg" width="267" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzS7k1Mtz2-TZUTF3Mz1DLPANJFJZXnFAmIAIFnG17f_ud0r1AyjGRolhk9dk6SuLUQ1RKEZ6sQvJbEGHR0DppjXMfjnAJjBVVgYu8koU886cYAzVbiXAR5BnR9hhGt278PP2C9qlQfX3/s2048/cashel+blue.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1693" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzS7k1Mtz2-TZUTF3Mz1DLPANJFJZXnFAmIAIFnG17f_ud0r1AyjGRolhk9dk6SuLUQ1RKEZ6sQvJbEGHR0DppjXMfjnAJjBVVgYu8koU886cYAzVbiXAR5BnR9hhGt278PP2C9qlQfX3/s320/cashel+blue.jpg" width="265" /></a></div>I've had fun trying to come up with the perfect name for this canape. Which is better..."Blood and Blue" or "Blue Blood"; probably neither!<div><br /></div><div>Toast rounds of bread. Crisp the blood pudding in a heavy bottomed skillet with a little oil over medium high heat until outer crust is very crisp. One of the things I like about blood pudding is that very crunchy exterior, which contrasts nicely with the creamy interior. Put a piece of blood pudding on each toast round, top with Cashel blue cheese and 1/2 walnut. Put under broiler on low heat until the cheese melts.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG94TKzVDcCRH7_lGDXqKcjlo8ZTkFaMCRT6e-4WRn18WAk6WalOEKB9e7KCo4XPmHfaCa-uBh4txSa_a3KzdtCS8Amtjb7QFy7wa9okbARg48qCQjZOwJI6MURlmclQQquE0h0zS7Ehw9/s2048/hors+d%2527s+up+close.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1807" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG94TKzVDcCRH7_lGDXqKcjlo8ZTkFaMCRT6e-4WRn18WAk6WalOEKB9e7KCo4XPmHfaCa-uBh4txSa_a3KzdtCS8Amtjb7QFy7wa9okbARg48qCQjZOwJI6MURlmclQQquE0h0zS7Ehw9/s320/hors+d%2527s+up+close.jpg" width="282" /></a></div>I also made an hors d'oeuvres using semi-sun dried tomatoes soaked in herbs and olive oil. Simply throw a few into a food processor with some of the oil and process until blended, but not completely smooth. Top with some fresh basil. These strong flavors also worked very well with the Poitin.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid_KVtJnT5TV4pqZikoWJeras7whQ1XebZG-0HJdCNDT2knBU9ZJujFMZouOsdjs9udN8NoqSs6mHcl1JyUQphUfxd3rV5mBYx4EpzGomklTyGxxnTBqXg3XWr-JfYN8ZUPtytCnXWlCN/s2048/Blood+and+blue+hors+d+with+poitin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1515" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhid_KVtJnT5TV4pqZikoWJeras7whQ1XebZG-0HJdCNDT2knBU9ZJujFMZouOsdjs9udN8NoqSs6mHcl1JyUQphUfxd3rV5mBYx4EpzGomklTyGxxnTBqXg3XWr-JfYN8ZUPtytCnXWlCN/s320/Blood+and+blue+hors+d+with+poitin.jpg" width="237" /></a></div><b><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: large;">THAT'S IT FOR TODAY.</span></i></b></div></b><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;">NEXT TIME I'M GOING TO TALK ABOUT ANOTHER WAY I HAVE RECENTLY USED BLOOD PUDDING....</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #a64d79; font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #990000; font-size: large;">AND ALSO A COUPLE IDEAS TO USE </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #990000; font-size: large;">THE ABUNDANCE OF BLACKBERRIES.</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #0b5394; font-size: large;">UNTIL THEN...KEEP ON LOVING, LIVING LARGE, AND ENJOYING THE THRILL OF DISCOVERING NEW TASTES!</span></i></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WbooYiRi8pyjNOzRKhMgKa8mKDteWlV1F3hJqUBZai6ByH7ASZT66ChbjJ3mOBcAPEEQtNZcWAEaimfAsOXutp5x_y6OEhpSNmjqT6dPDmTWCmQgUPQi26Lne307OcGcNfDAb87VTP0U/s2048/me+and+the+hors+d%2527s.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1234" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WbooYiRi8pyjNOzRKhMgKa8mKDteWlV1F3hJqUBZai6ByH7ASZT66ChbjJ3mOBcAPEEQtNZcWAEaimfAsOXutp5x_y6OEhpSNmjqT6dPDmTWCmQgUPQi26Lne307OcGcNfDAb87VTP0U/s320/me+and+the+hors+d%2527s.jpg" width="193" /></a></div><div style="text-align: center;"><span style="color: #2b00fe; font-size: x-large; font-weight: 700;"><br /></span></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">WWW.COOKWITHCINDY.COM</span></b></div><div><br /><div><br /><div><br /><div><br /><div><br /><div><br /><p><br /></p></div></div></div></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-64847967531898270452021-09-12T11:12:00.004-07:002021-09-12T11:30:00.008-07:00HEALTHY SWEET TREATS!<p>Well, sort of healthy. Everything is relative. My friend, Brenna Reilly's husband is vegan and I wanted to make him a treat. I found this recipe for vegan ice cream online. They called it Vanilla Vegan Ice Cream. The coconut flavor is so pronounced that you really don't taste much vanilla. I have re-named it Creamy Coconut Vegan Ice Cream. This is a no-churn recipe, which works for me since I don't have an ice cream maker here in Ireland (yet!). The health aspect of this recipe is that it includes a whole zucchini plus 1 cup of raw, organic unsalted cashews. Those ingredients sound so unlikely, but they work. You sweeten the ice cream with Maple Syrup. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLqC_jTX4LT3SQ3RIKZsJ4huhVJW8bO67lpTW4GONF6P0AdB7qYm_p5Ug0VN6ztb7Dl0pVIyuoDkcBB9lfvQDGGVPPZ6Bc1MRsiJmDTKi11AAubykiV7PIBem2-9bZU8rWSQhLIIHioeI/s2048/Maple+syrup.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1177" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLqC_jTX4LT3SQ3RIKZsJ4huhVJW8bO67lpTW4GONF6P0AdB7qYm_p5Ug0VN6ztb7Dl0pVIyuoDkcBB9lfvQDGGVPPZ6Bc1MRsiJmDTKi11AAubykiV7PIBem2-9bZU8rWSQhLIIHioeI/s320/Maple+syrup.jpg" width="184" /></a></div><p>My Dad used to give my husband, Jerry, a gallon of Maple Syrup every year for Christmas from Putnam's farm in Charlestown, NH. It is the best Maple Syrup I've ever tasted! The coconut milk and coconut oil make the ice cream rich, creamy, and delicious.</p><p style="text-align: center;"><b><u><span style="color: #cc0000; font-size: large;">CREAMY COCONUT NO-CHURN VEGAN ICE CREAM</span></u></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgb-A5PXKzfGIeUxXsj3kAHjYh2LkYDN2I6QAJBZgX44uiB2QwpJgbSDEHGwpH5P7LOMWwyO_lItKL04APL_UKiC7CtE67H8JNXpzzDeli3on_6RfVkkUq76WSBRU_aydxC1NHj-iImFFp/s2048/Coconut+cream+ice+cream+no+churn.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1423" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgb-A5PXKzfGIeUxXsj3kAHjYh2LkYDN2I6QAJBZgX44uiB2QwpJgbSDEHGwpH5P7LOMWwyO_lItKL04APL_UKiC7CtE67H8JNXpzzDeli3on_6RfVkkUq76WSBRU_aydxC1NHj-iImFFp/s320/Coconut+cream+ice+cream+no+churn.jpg" width="222" /></a></div><b><i>Ingredients:</i></b><div>1 (13.5 oz.) can full-fat coconut milk; white solid coconut cream only.</div><div>1 cup raw, unsalted cashews, soaked in advance, drained and rinsed</div><div>1 large zucchini, ends removed, peeled and chopped (about 2 cups)</div><div>3/4 cup maple syrup</div><div>1/4 cup melted coconut oil</div><div>1 1/2 tbsp. vanilla</div><div>1/4 tsp. salt</div><div><br /></div><div><b><i>Preparation:</i></b></div><div>The night before you plan to make the ice cream, put the can of coconut milk in the refrigerator. This will harden the solid white coconut cream, which is all you are using. Do not add the liquid milk. Next day, using a slotted spoon remove the coconut solids from the can. You should have about 1 cup of solids. Soaking the cashews in advance gives the ice cream a smoother, less gritty texture. Either soak overnight or do a quick soak by pouring boiling water over the cashews for a couple hours. </div><div><br /></div><div>Add all ingredients to a high-speed blender or food processor. Slowly begin to blend and when it looks like the ingredients are coming together, blend on high speed for 60 seconds. I knew I was going to be close with the amount of ice cream in my high-speed blender and should not have put them all in at once, but I did. When I moved into high speed mode, the contents starting spewing out both the top and bottom. Quite a mess! Coconut ice cream everywhere! I then cleaned up the mess; cleaned out the blender (only lost about 1 inch of the ice cream) and blended in smaller batches until the right consistency was formed. </div><div><br /></div><div>Pour the ice cream into a container. Cover and freeze for 8 hours or overnight. Before serving, remove from the freezer for about 20 minutes so the ice cream becomes scoopable. </div><div><br /></div><div>Our dinner with Brenna and John unfortunately got postponed so I will make it again when we get together! Jerry and I had to eat it ourselves. </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HH1Lbi4DQkHVvafaQYpzG2K9NGkkfSYSSOnlJ3vAU1e1sxFM6_9KWmimxnA6Dmr5feNRMsw-fCLqPdNEuDBAgxbFQpHvfmwB6LbjcpNPSx29q64oTLLfxCEEKMFaNASNvh3JpKL6ZV4q/s2048/Coconut+cream+icea+cream+Jer.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1400" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HH1Lbi4DQkHVvafaQYpzG2K9NGkkfSYSSOnlJ3vAU1e1sxFM6_9KWmimxnA6Dmr5feNRMsw-fCLqPdNEuDBAgxbFQpHvfmwB6LbjcpNPSx29q64oTLLfxCEEKMFaNASNvh3JpKL6ZV4q/s320/Coconut+cream+icea+cream+Jer.jpg" width="219" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Jerry enjoying his ice cream with JoJo fast alseep.</b></i></td></tr></tbody></table><br /><div><b><span style="color: #a64d79; font-size: medium;"><i>THE NEXT SORT OF HEALTHY DESSERT...</i></span></b></div><div><br /></div><div><div style="text-align: center;"><b style="color: #38761d; font-size: x-large;"><u>FLOURLESS PEANUT BUTTER </u></b></div><div style="text-align: center;"><b style="color: #38761d; font-size: x-large;"><u>CHOCOLATE CHIP COOKIES</u></b></div><p>I found this recipe in my new Nigella Lawson cookbook-<i><b>Simply Nigella</b></i>. I don't know if she came up with this recipe, as there are tons of the same recipe online, but these cookies were simply delicious, very peanut-y and the chocolate turned the entire concoction into a Reeses peanut butter cup taste and texture. The cookies are delicate. I had planned on freezing them to eat them frozen from the freezer, but they never made it to the freezer! Why are they healthy? Peanut butter, in the right amount, is good for you. Tons of protein. Dark chocolate is also good for you. I am not one who is concerned about consuming flour, but for those who are, there is none in this recipe. And, finally, very little sugar. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QhJaMC1uZtpidyF0hOxFch_1JulBW4zj1Zy-F1Oidp3dixW9mFBaQnLxFtRWHYhgmptJN0xx5GihB1WxmK2UuenlZsAFGhjw5TSdTDLmhlUcHUQ2AvsENj4osLhp_6HbGAy23UeiCHhB/s2048/Flourless+peanut+butter+cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QhJaMC1uZtpidyF0hOxFch_1JulBW4zj1Zy-F1Oidp3dixW9mFBaQnLxFtRWHYhgmptJN0xx5GihB1WxmK2UuenlZsAFGhjw5TSdTDLmhlUcHUQ2AvsENj4osLhp_6HbGAy23UeiCHhB/s320/Flourless+peanut+butter+cookies.jpg" width="320" /></a></div><p><i><b>Ingredients:</b></i></p><p>3/4 cup plus 1 Tbsp. creamy peanut butter, such as Skippy<b>*</b></p><p>1/2 cup light brown sugar</p><p>1/2 tsp. baking soda</p><p>pinch of salt</p><p>1 extra large egg</p><p>1 tsp. vanilla</p><p>1/4 cup bittersweet chocolate chips or break up 1/2 of a good quality chocolate bar.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aKhdwLoYRygMCXt9_dsTke9g9-Gs-3lJ6yADQRNqp8oi70AKGTYEexA_8eUxVijUoNbEbMlY9D6bF5N6YqTqJl8QxwYNuGjYzux-agoA2ztw-gXrli_yCVzXl8ebEzEooapAuDIjZyf3/s2048/Flourless+peanut+butter+chocolate+used.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1444" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2aKhdwLoYRygMCXt9_dsTke9g9-Gs-3lJ6yADQRNqp8oi70AKGTYEexA_8eUxVijUoNbEbMlY9D6bF5N6YqTqJl8QxwYNuGjYzux-agoA2ztw-gXrli_yCVzXl8ebEzEooapAuDIjZyf3/s320/Flourless+peanut+butter+chocolate+used.jpg" width="226" /></a></div><p><i><b>*Skippy is not available here in Ireland so I used Kelkin, which has no sugar added. I am sure any smooth peanut butter would work.</b></i></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-K0aWHK-AshrkY_hqzF-G9JKLAnnAuA3RRnxKWjS21bEJZ07QpuYunRoJdlNnKjSNFBDS5QvnCHv__N1RabZksxG1QGfON4__Pu-KiEHWCCBLycTLcIYSABwJun-oVIfwEVUiYhWtSiqr/s2048/Peanut+butter.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1705" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-K0aWHK-AshrkY_hqzF-G9JKLAnnAuA3RRnxKWjS21bEJZ07QpuYunRoJdlNnKjSNFBDS5QvnCHv__N1RabZksxG1QGfON4__Pu-KiEHWCCBLycTLcIYSABwJun-oVIfwEVUiYhWtSiqr/s320/Peanut+butter.jpg" width="266" /></a></div><p><b><i>Preparation:</i></b></p><p>Preheat oven to 350 degrees. In a bowl, beat together the peanut butter, brown sugar, baking soda, and salt. Beat in the egg and vanilla extract, but not too vigorously. Just mix them. Stir or fold in the chocolate chips or pieces. Line a baking sheet with parchment paper. Place heaped tablespoons of the cookie dough onto the lined sheet, placing them about 2 inches apart. Bake for 10 minutes until they are slightly darker around the edges. They will look undercooked, but will be the perfect texture once cooled. Leave on the baking sheet for 10 minutes as they are quite fragile when first coming out of the oven. Transfer to a wire rack to cool. This takes another 10 minutes. Nigella says, "<i>I tend to cave in after 5</i>"; we did, as well!</p><p>Our son, Justin and his new wife, Alison were just here for a lovely visit. We stayed pretty close to home, but did take some nice long, drives. Here they are in front of a very cool pub, just west of us in Beal an Daingean. In Ireland a hooker may not be what you think.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPKfxJ7oaAn4scvS7yemdSTeepTsscm9A0KErzrvbv733XqXngYXZz5JiGJGP06MNAt9NpgSquS4yyqfvwWRcncu_OlXO3WDUWVY_fZ5jhom8TWIlsgHlCvRzd4-hM1PgNWUxSO9iPOZN/s2048/Justin+Alison+Hooker+Bar.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPKfxJ7oaAn4scvS7yemdSTeepTsscm9A0KErzrvbv733XqXngYXZz5JiGJGP06MNAt9NpgSquS4yyqfvwWRcncu_OlXO3WDUWVY_fZ5jhom8TWIlsgHlCvRzd4-hM1PgNWUxSO9iPOZN/s320/Justin+Alison+Hooker+Bar.jpg" width="240" /></a></div>In this case it is a pub. Galway Hooker is also the third oldest brewery in Ireland making a variety of great quality craft beers, ales, and stouts. An artisan brewery nestled in the stunning surrounds of the Wild Atlantic Way, which is where our house is located. </div><div><br /></div><div>The original Galway Hooker is a traditional fishing boat, designed for its sturdiness in rugged seas. </div><div><br /></div><div style="text-align: center;"><b><i><span style="color: #e69138; font-size: large;">We have only a few weeks left in Ireland </span></i></b></div><div style="text-align: center;"><span style="color: #e69138;"><b><i><span style="font-size: large;">and it's with </span></i></b><b><i><span style="font-size: large;">tears in our eyes </span></i></b></span></div><div style="text-align: center;"><b><i><span style="color: #e69138; font-size: large;">that we are getting ready to leave </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #e69138; font-size: large;">this beautiful country!</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #6aa84f; font-size: large;">But lots more food, fun, and cooking ahead!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #ffa400; font-size: large;">Until next time...</span></i></b></div><div style="text-align: center;"><b><i><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc8UhiKG-xkKeccCI646XKKc_8K3A4zAXfeFKTJDZlBsuNkOPpDOZ0PNbG6c1CjOKGlqXngvn-tuPMnEiF1XVerILD0T7PLl65Lqq9kWhR8_YamdceGi97ZCs3r9bHyfgbv-7uGcT3RBz/s2048/Justin+Jer+me+Ire+Sept.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1875" data-original-width="2048" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigc8UhiKG-xkKeccCI646XKKc_8K3A4zAXfeFKTJDZlBsuNkOPpDOZ0PNbG6c1CjOKGlqXngvn-tuPMnEiF1XVerILD0T7PLl65Lqq9kWhR8_YamdceGi97ZCs3r9bHyfgbv-7uGcT3RBz/s320/Justin+Jer+me+Ire+Sept.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>Justin, Jerry, and me overlooking the back 40 and Galway Bay.</i></b></td></tr></tbody></table><br /></i></b></div><div style="text-align: center;"><b><span style="color: #2b00fe; font-size: large;">www.cookwithcindy.com</span></b></div><div style="text-align: center;"><b><span style="font-size: large;"><br /></span></b></div><div><br /></div><div><br /><p><br /></p><p><br /></p></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0tag:blogger.com,1999:blog-1097954247772219498.post-61318419600925747152021-08-29T09:08:00.000-07:002021-08-29T09:08:18.038-07:00THE POWER OF PORK!<p>Pork is a great meat. It is inexpensive, easy to prepare, makes great leftovers, and best of all, tastes delicious! I love both Pork Loin and Pork Tenderloin. A Pork Tenderloin is a boneless, narrow round cut of meat from the muscle that runs along the backbone of the pig. It is extremely tender and cooks in minutes. A Pork Loin is a cut from the back of the pig, either boneless or with bone. It is larger and flatter than the tenderloin, but still cooks very quickly. Pork can dry out quickly if overcooked. I came up with this apple stuffing, which also helps to keep your Pork Loin very moist. It is starting to feel like fall here in Ireland so this meal was perfect.</p><p style="text-align: center;"><u><span style="color: #800180; font-size: large;">PORK TENDERLOIN WITH APPLE STUFFING</span></u></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O7JLiTgaLmibRdyv7QV6_55gBSTIMV3g3K1p0S-gRkHzu-B2MmzYj7cBsO33Bj1es1MEzJnGvQO24jtDqwb-to48BS11ihCoZ0KikRyP2xsTCodMa4gXXP9WKdYojTGrp_XuITmUH0Hp/s2048/Out+of+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1720" data-original-width="2048" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O7JLiTgaLmibRdyv7QV6_55gBSTIMV3g3K1p0S-gRkHzu-B2MmzYj7cBsO33Bj1es1MEzJnGvQO24jtDqwb-to48BS11ihCoZ0KikRyP2xsTCodMa4gXXP9WKdYojTGrp_XuITmUH0Hp/s320/Out+of+oven.jpg" width="320" /></a></div>First, the stuffing, which can be made in the morning, and then assembled just before roasting.<div><br /></div><div><b><span style="color: #674ea7; font-size: large;"><i>APPLE STUFFING</i></span></b></div><div><b><i><br /></i></b></div><div><b><span style="font-size: medium;"><i>I</i></span><i>ngredients:</i></b></div><div>2 Gala apples (<i>You can use any apples you have, but I like the texture and flavor of Gala's.</i>), peeled and roughly chopped</div><div>1/2 Green Granny Smith Apple, peeled and roughly chopped; plus more of both cut into thick slices for bottom of roasting pan. You don't need to peel these slices.</div><div>1/2 cup finely diced celery</div><div>1/2 cup finely diced leeks--more leeks thickly sliced for the bottom of the roasting pan. Use white part only.</div><div>2 cloves garlic, finely diced</div><div>1/4 tsp. fresh thyme</div><div>1 tsp. fresh parsley, sage, chives, chopped</div><div>1 Tbsp. fresh marjoram, chopped</div><div>1 1/2 cups fresh white bread, cut into small 1" cubes</div><div>1/2 cup panko bread crumbs</div><div>1 cup apple juice</div><div>2 Tbsp. Olive oil, plus more for rubbing on the pork loin</div><div>2 Tbsp. butter</div><div>Salt/Pepper to taste, but don't skimp on the salt</div><div><br /></div><div><b><i><span style="font-size: medium;">P</span></i></b><i><b>reparation:</b></i><br />To save on washing up I made the stuffing in the pan that I roasted the Pork in. Heat oil and butter in a roasting pan. When the oil and butter are bubbling, add celery, leeks, apple. Mix together and cook down for about 10 minutes, until just soft. Add garlic, herbs, salt and pepper and cook another couple of minutes. Add bread cubes, panko bread crumbs and apple juice and cook another 10 minutes stirring well to incorporate all ingredients. Taste for seasoning.</div><div><br /></div><div><b><i><span style="color: #674ea7; font-size: large;">PREPARE THE PORK FOR STUFFING</span></i></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9gDhNBJpVEIOvX6MICi5BXRzZbmdplokkkMS0aCAAy-p_OJt88SpBH3QHfRvIGY-5Nmkx47z7OI1uDT9qgUSivL7erCX5dhhsxHGzqedF82kFnddAmTTXVvZXC8gu-esRDXGvth-KARs/s2048/Pork+butterflied.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9gDhNBJpVEIOvX6MICi5BXRzZbmdplokkkMS0aCAAy-p_OJt88SpBH3QHfRvIGY-5Nmkx47z7OI1uDT9qgUSivL7erCX5dhhsxHGzqedF82kFnddAmTTXVvZXC8gu-esRDXGvth-KARs/s320/Pork+butterflied.jpg" width="240" /></a></div><div>Lay the pork on a cutting board and carefully slice down the middle to open the pork like a book, or a butterfly, hence the term, butterflying. Do not cut all the way through the loin. Generously salt and pepper the inside of the pork. Oil the bottom of your roasting pan and toss in the sliced leek and apple slices. Generously salt and pepper that, as well. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeURVdifQmWFHnm5Om8dO5PnVAp0ZhJegeTut_TdtV-0DYeoMewwLR9XsGIxRODNKOZ4afTvfq39CnxvCj4H2RGjZNLjM_fgK-LhSS4kgxlXNMy8Lce_LwNSjS-EGnb5GM3vCfpxGtshp/s2048/Apple+leek+bed+for+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqeURVdifQmWFHnm5Om8dO5PnVAp0ZhJegeTut_TdtV-0DYeoMewwLR9XsGIxRODNKOZ4afTvfq39CnxvCj4H2RGjZNLjM_fgK-LhSS4kgxlXNMy8Lce_LwNSjS-EGnb5GM3vCfpxGtshp/s320/Apple+leek+bed+for+pork.jpg" width="240" /></a></div><div>Lay the butterflied pork on the bed of apple and veg, drizzle with olive oil, and evenly distribute all of the stuffing over the pork. Close the pork around the stuffing. Some of the stuffing may fall out, but that is ok. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQpY3sqSs8uJwnKIi5SGs1EEBAClNGseZuX3pvRIMka7hkZ_ZBtxQSAz5gwPSPNMq0nyQrxyDs0aGe35gVIZP0nU45HqcSgEZ9pAm9fPA68ZxGmhA4QewIrkrTTRX4wEYxuVbe9djgcG_/s2048/Pork+tied.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQpY3sqSs8uJwnKIi5SGs1EEBAClNGseZuX3pvRIMka7hkZ_ZBtxQSAz5gwPSPNMq0nyQrxyDs0aGe35gVIZP0nU45HqcSgEZ9pAm9fPA68ZxGmhA4QewIrkrTTRX4wEYxuVbe9djgcG_/s320/Pork+tied.jpg" width="320" /></a></div><div><br /></div><div>Using kitchen string, tie the pork to keep the stuffing in. Start by bringing the string all the way around one end of the pork. Tie a knot. With the long, loose end of string continue down the length of the pork about an inch, and then loop the string around the pork again, catching the string you have brought up the middle. Continue this until you are at the end of the pork. This is not a classic tying job, but does the trick! If the pork has just come out of the fridge keep it on the counter until it warms up. In the meantime, preheat oven to 425 degrees F.</div><div><br /></div><div>I like to start roasting the pork at high heat and then reduce heat to finish. This helps to brown the pork and seal in flavors and moisture. The cooking time will depend on the size of your roast, but usually is about 20 minutes per pound. I now always use a meat thermometer to test doneness. 145 degrees is considered 'safe' and I like pork on the slightly pink, juicy, tender side, not overdone and dry. 160 degrees will cook the pork to a whiteness and very well doneness (aka dryness). </div><div><br /></div><div>After 15 minutes reduce oven temp to 325 degrees and cook the pork for another 30-45 minutes until you have reached the desired internal temperature.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhpWUJJ5QEUE4A5zfLqMCbbjOmIfAAldARtGEHY9WHuaPVRFZVQj0gwG2GZIlFlmsbBIA6NR6q2JrcQKg94zB83-YrWKGI5Y6AVkpcbh1lv5fLEzfj7ndHugVzTkAQwZheEmp1PZCQayS/s2048/served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1739" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhpWUJJ5QEUE4A5zfLqMCbbjOmIfAAldARtGEHY9WHuaPVRFZVQj0gwG2GZIlFlmsbBIA6NR6q2JrcQKg94zB83-YrWKGI5Y6AVkpcbh1lv5fLEzfj7ndHugVzTkAQwZheEmp1PZCQayS/s320/served.jpg" width="272" /></a></div>I served the pork with steamed and buttered peas, carrots and leeks, very roasted baby new potatoes and the additional stuffing that fell out of the pork. Next day we had it with steamed broccoli, and a big garden salad. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUmDO8LNcYv0bapC9iuRN2gzdov76_KRPv1Ies6Mj5albDsv3YnQt3GMrk6m9W2X6cqRiDE4K5r_LPc5nU0GbMU8XqkWBxScKkZzk9330HGaAlfVr3AYvi0uWNTuUAsGBIYDw0h74D2Ta/s2048/Pork+loin+left+overs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1870" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGUmDO8LNcYv0bapC9iuRN2gzdov76_KRPv1Ies6Mj5albDsv3YnQt3GMrk6m9W2X6cqRiDE4K5r_LPc5nU0GbMU8XqkWBxScKkZzk9330HGaAlfVr3AYvi0uWNTuUAsGBIYDw0h74D2Ta/s320/Pork+loin+left+overs.jpg" width="292" /></a></div>And finally I sliced it very thinly, cut some of the new Artisan Bread I have been making, topped the bread with Kerrygold Dubliner Cheese, slathered butter (Kerrygold, of course!) on both sides of the bread, and grilled the pork and cheese sandwich. No pic as we ate it too quickly!<div><br /></div><div>Our first course went beautifully with this Pork Tenderloin with Apple Stuffing. We started with...</div><div><br /></div><div style="text-align: center;"><b><span style="color: #e69138; font-size: large;"><u>BUTTERNUT SQUASH SOUP WITH </u></span></b></div><div style="text-align: center;"><b><span style="color: #e69138; font-size: large;"><u>GREEN APPLE AND GINGER</u></span></b></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirntwlvkRaMV5bxbF58gIMZVPxlgLRabqJHhf0ujqpGjEhnG02dINm_KJdg8JKogvoOkcudvugcYwIPAMwHTswZ0mtoC73nFli7bLCzmIK7ULwHC7hX-Oj5Wr7OidWO9Hq6HXafGUhxApy/s2048/Butternut+squash+soup+w+green+apple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1634" data-original-width="2048" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirntwlvkRaMV5bxbF58gIMZVPxlgLRabqJHhf0ujqpGjEhnG02dINm_KJdg8JKogvoOkcudvugcYwIPAMwHTswZ0mtoC73nFli7bLCzmIK7ULwHC7hX-Oj5Wr7OidWO9Hq6HXafGUhxApy/s320/Butternut+squash+soup+w+green+apple.jpg" width="320" /></a></div><br /><div>I make butternut soup often as I like the rich creaminess and fact that you don't even need to add cream or butter to make it perfectly creamy and delicious! Adding the potato also helps to thicken the soup.</div><div><b><i><br /></i></b></div><div><b><i>Ingredients:</i></b></div><div>4 cups butternut squash, peeled and roughly chopped</div><div>2 green Granny Smith Apples, peeled and roughly chopped</div><div>1 potato, peeled and roughly chopped; about 1 cup</div><div>1 shallot, chopped; about 1/4 cup (<i>You can also use leek or onion, but I love shallots!</i>)</div><div>1 clove garlic, chopped</div><div>About 1 inch of ginger root, peeled and diced; at heaping 2 large Tablespoons</div><div>1 fresh sage leaf</div><div>2 Tbsp. olive oil </div><div>2 tsp. salt, or more to taste</div><div>Freshly ground pepper</div><div>1/2 tsp. ground dried ginger</div><div>4 cups (preferably) homemade chicken stock. Store bought works, too.</div><div><br /></div><div>Garnish: Finely sliced green apples with peel; fried sage leaves; sour cream or Green style yogurt.</div><div><b><i><br /></i></b></div><div><b><i>Preparation:</i></b></div><div>Heat a large, heavy bottomed soup pan over medium high heat. Add oil and heat until nearly smoking. Add squash, apple, potato, shallot, garlic and cook for about 10 minutes, stirring occasionally, until slightly browned. Add ginger root, sage leaf, salt, pepper and chicken stock. Bring to a boil. Reduce heat and simmer until butternut squash is fork tender. Allow to cool and blend thoroughly until you have a very smooth consistency. The soup will be quite thick so you may add water, 1/4 cup at a time, until desired consistency. I like it thick, but not the consistency of baby food. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7imowL9pp__WNWcJt8lH9TtUaDGvHqNt7ZcLNLBvU98bFUUMc-AkPQ41B2-4DcNr2QZcE0-JtHOZiSwuwkirUDSI1fLF0UaLVqjHgRhyphenhyphendNybMC-coDZMjTmnIfPgTT1XnNDPUn8zFl1Mj/s2048/Butternut+squash+soup+w+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1788" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7imowL9pp__WNWcJt8lH9TtUaDGvHqNt7ZcLNLBvU98bFUUMc-AkPQ41B2-4DcNr2QZcE0-JtHOZiSwuwkirUDSI1fLF0UaLVqjHgRhyphenhyphendNybMC-coDZMjTmnIfPgTT1XnNDPUn8zFl1Mj/s320/Butternut+squash+soup+w+yogurt.jpg" width="279" /></a></div>This soup is good hot or cold. The ginger makes it quite spicy.<div><br /></div><div style="text-align: center;"><b><i><span style="color: #04ff00; font-size: large;">I HOPE YOU ENJOYED THIS EPISODE </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #04ff00; font-size: large;">OF COOK WITH CINDY!</span></i></b></div><div style="text-align: center;"><b><i><span style="font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #f1c232; font-size: large;">OUR KIDS ARE COMING TO IRELAND </span></i></b></div><div style="text-align: center;"><b><i><span style="color: #f1c232; font-size: large;">FOR A VISIT NEXT WEEK...</span></i></b></div><div style="text-align: center;"><b><i><span style="color: #f1c232; font-size: large;"><br /></span></i></b></div><div style="text-align: center;"><b><i><span style="color: #cc0000; font-size: large;">WE WILL SEE WHAT WE CAN COOK UP WITH THEM!</span></i></b></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1fmOdolxuGWvAWmE5Sh-bwVgmsHbG04jRC8tz4DEPTL_xwgg4AEjFgKXMFKzldQd8gPJdc-eKD6VCAMQiQxbhdItt9qzmLIFju9dzn6hc89QHVXYjdJ6CAkgEIFEVqYhjPCIvzoaLuvg/s2048/Fenway+concert+Aug+2021.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1142" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1fmOdolxuGWvAWmE5Sh-bwVgmsHbG04jRC8tz4DEPTL_xwgg4AEjFgKXMFKzldQd8gPJdc-eKD6VCAMQiQxbhdItt9qzmLIFju9dzn6hc89QHVXYjdJ6CAkgEIFEVqYhjPCIvzoaLuvg/s320/Fenway+concert+Aug+2021.jpeg" width="178" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><i>After 3 wedding dates canceled due to COVID, <br />Justin and Alison finally got married <br />this past January privately on the beach <br />at Key West. Here they are this summer <br />enjoying a concert at Boston's Fenway Park</i></b>!</td></tr></tbody></table><span style="color: #2b00fe; font-size: x-large;"><div style="text-align: center;"><span style="font-weight: 700;"><br /></span></div></span><div style="text-align: center;"><span style="color: #2b00fe; font-size: x-large;"><b>WWW.COOKWITHCINDY.COM</b></span></div><div><br /></div><div><br /><div><br /><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div></div></div>Cindy Rabbitthttp://www.blogger.com/profile/05331155920573420148noreply@blogger.com0