tag:blogger.com,1999:blog-53558058640083286862024-02-20T08:38:48.771-06:00Gour-Maybe?Salt and sarcasm make everything taste betterpolocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-5355805864008328686.post-69355704070375675802015-05-10T15:47:00.007-05:002015-05-10T15:48:38.975-05:00Soft Shell Crab With Shrimp Risotto, Brown Butter and Truffles Optional (but not really)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">This Friday was a seafood extravaganza. A crustacean coup. A sinful evening of two of my favorite things: carbs and crab. A coincidence they have the exact same letters? I think not. Like a lot of what I cook - soft shell crabs are incredibly easy - but they look 100% gourmet. If you can <span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">sauté</span> anything - you can do this! And risotto is the same. If you can stir, then your chances of making a delicious risotto are over 90%! The other 10% is being able to add liquid, and monitor flavor. A simple brown butter sauce and the flavor of shaved black truffles take the risotto to a whole new level. The other way to make food gourmet is to take picture of it from overhead - even a grilled cheese looks artsy from the top down. Get your pinchers ready to cook - after the jump!</span><br />
<a name='more'></a><span style="font-family: inherit;">Soft Shell Crab with Shrimp Risotto, and Brown Butter (serves 2)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>Soft Shell Crabs</b></span><br />
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<ul>
<li><span style="font-family: inherit;">4-5 medium to large soft shell crabs, <b><a href="http://www.seriouseats.com/2014/05/how-to-clean-soft-shell-crabs.html" target="_blank">cleaned**</a></b>, rinsed and patted dry. (it is incredibly important to clean the crab - the easiest way is just to ask your fish monger or seafood store to clean them for you, but if not, please see the link for the steps to do it at home!</span></li>
<li><span style="font-family: inherit;">3 cups buttermilk</span></li>
<li><span style="font-family: inherit;">1 tablespoon Old Bay Seasoning</span></li>
<li><span style="font-family: inherit;">1.5 cups Wondra flour</span></li>
<li><span style="font-family: inherit;">1 tablespoon Kosher salt</span></li>
<li><span style="font-family: inherit;">2 tsp pepper</span></li>
<li><span style="font-family: inherit;">2 tablespoons butter, salted</span></li>
<li><span style="font-family: inherit;">1 tablespoon olive oil</span></li>
</ul>
<b>Brown Butter</b><br />
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<ul>
<li>2 tablespoons butter, salted</li>
</ul>
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<span style="font-family: inherit;">Pour buttermilk in large shallow baking dish or bowl. Soak the crabs in the buttermilk for about 1 hour before cooking. Mix Old Bay, salt and pepper in another shallow baking dish or breading pan. </span></div>
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<span style="font-family: inherit;">Have another tray handy to lay the crabs out before sauteing. The crabs start first, but finish last. So next move onto the risotto!</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b>Shrimp Risotto</b></span></div>
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<ul>
<li><span style="font-family: inherit;">1 cup Arborio Rice</span></li>
<li><span style="font-family: inherit;">4 15oz cans of Seafood stock - I use Bar Harbor</span></li>
<li><span style="font-family: inherit;">4 tablespoon olive oil</span></li>
<li><span style="font-family: inherit;">1/2 c yellow onion, minced</span></li>
<li><span style="font-family: inherit;">2 cloves garlic, minced</span></li>
<li><span style="font-family: inherit;">2 tablespoons flat leaf parsley - minced</span></li>
<li><span style="font-family: inherit;">6-8 U15 shrimp, peeled, de-veined and diced large</span></li>
<li><span style="font-family: inherit;">2-3 tablespoons salted butter</span></li>
<li><span style="font-family: inherit;">1/4 c white wine (dry)</span></li>
<li><span style="font-family: inherit;">shaved black truffles just because</span></li>
</ul>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">Heat seafood stock to a simmer over medium heat in a medium-sized stockpot. Do not boil. Reduce the heat to low, and cover the pot with a lid so that the liquid doesn't evaporate. It's important to add warm liquid to the risotto. In a large saucepan, heat olive oil to medium high heat. Add the shrimp, and </span><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">sauté</span><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;"> until just pink, but not cooked through, this takes about 1 minute. Transfer to a bowl and set aside. Next, start the rice. Add your onion to the same pan (this helps meld the flavors) and sauté until the onions sweat and start to become translucent, about two minutes. Add the garlic and stir for about 30 seconds, reducing heat so the garlic doesn't brown. Add the arborio rice, and stir for two minutes to cook the rice. Next, add your white wine and stir until the wine is absorbed. Begin adding the hot stock, one cup at a time to the rice. Stir and simmer until liquid is absorbed, then add the next cup. Continue doing this until the rice is tender but not mushy. You might need to add a little more or less stock. Stir in the partially cooked shrimp, as well as the salt and pepper. Stir a few more minutes to finish cooking the shrimp, and taste for seasoning. Stir in the parsley. Keep warm on lowest heat while you do the crabs!</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">Take each crab from the butter milk and dredge with flour, to coat lightly on both sides then lay on tray. Heat butter and olive oil on high heat until very hot, but not smoking. place two or three crabs in the pan, with the tops down. Saute for three minutes, until deep golden in color. Flip the crabs and saute two minutes more. Repeat with remaining crab.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;"><br /></span></span></div>
<div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">Set crab aside and make the brown butter. Wipe the pan from the crab, add the butter and cook over medium heat until butter foams and begins to turn golden brown. remove from heat immediately. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;"><br /></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; font-size: 16px; line-height: 26px;">Spoon risotto into bowls, top with a soft shell crab or two, then spoon brown butter over the crab. Sprinkle with the shaved truffles. Enjoy!</span></span></div>
</div>
</div>
polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com1tag:blogger.com,1999:blog-5355805864008328686.post-29039868728606259742014-07-06T09:33:00.002-05:002014-07-06T09:39:26.846-05:00Homemade Crab Ravioli with Creamy Tomato Basil Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Summer is here!</td></tr>
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I'm a huge fan of pasta, and thanks to my wonderful friends and family, my pantry is overflowing with awesome kitchen gadgets. The result of this? Let's make pasta from scratch and put all my new scrapers, mixers and boards to work. It's also hot in Dallas, Texas - and there is something wonderful about walking into the cold seafood department and seeing delicious crab meat on special. It just feels like summer - light and and airy. A pound for $11? Sign me up! For a summer pasta dish - a combination of crab, ricotta, lemon and a light but flavorful tomato sauce makes a fantastic lunch or dinner - if you are thinking to yourself - making the pasta is too much work - it's not - but try it with store bought refrigerated pasta sheets, and skip to that step. Just use a biscuit cutter to cut out your rounds and you will have the same professional effect. The filling and sauce take about an hour of time! Super easy - and when you are done - you'll be on the porch with the best summer dinner on the block. You could do this with shrimp too! Get the scoop - after the jump.<br />
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<a name='more'></a><br />
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Start with the Filling - which requires a bit of refrigeration<br />
<b>Crab, Ricotta and Lemon filling</b><br />
<ul>
<li><b>1/2 lb lump crab meat - washed, picked and cleaned for shells</b></li>
<li><b>1 T creme fraiche</b></li>
<li><b>1/2 c ricotta cheese</b></li>
<li><b>kosher salt</b></li>
<li><b>black pepper</b></li>
<li><b>1 T lemon zest</b></li>
<li><b>juice of 1 lemon </b></li>
<li><b>8 small basil leaves -finely chopped. </b></li>
<li><b>1 clove garlic, minced</b></li>
<li><b>2 T good quality olive oil</b></li>
<li><b>3 green onions sliced thin</b></li>
<li><b>pinch of cayenne pepper </b></li>
</ul>
On medium heat, heat olive oil in a medium saucepan. Add green onions and stir until the onions start to soften - about 3 minutes. Then, add garlic, and cook for about 1 minute - making sure the garlic doesn't color. Next, add the crab meat and stir for about 3 minutes - until the mixture is heated through. Remove from heat. Stir in salt, and pepper to taste. Add lemon zest, basil and cayenne and taste again for seasoning. Transfer to a large bowl. Let cool for about 20 minutes, and then add the ricotta cheese and creme fraiche. Cover tightly and refrigerate for 2-24 hours. You could make this the night before!<br />
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Next - the Pasta<br />
<b>Homemade Pasta</b><br />
<ul>
<li><b>3.5 cups unbleached all-purpose flour</b></li>
<li><b>1 T olive oil </b></li>
<li><b>1 T water</b></li>
<li><b>4-5 eggs - 4 extra large or 5 large</b></li>
<li><b>1 tsp sal</b>t </li>
</ul>
This is something fun to do - and you'll surprise yourself with how easy it is! First, build a mound of flour on a wooden board - NOT granite or marble - the cooler temps will detract from the dough's elasticity. Second use your hands to create a well (a hole in the center which can be used to hold the eggs). Next - add eggs to the well. Add salt. Beat eggs with a fork, being careful not to knock down the sides of the well - the mixture should all stay in the center. add salt and olive oil once eggs are beaten. Start bringing in flour from the sides, beating slowly until a ball of dough forms that can't be fork beaten anymore. Use your hands to incorporate the rest of the flour until a large ball forms. You might not use all the flour. Once the ball is smoothing and only slightly sticky, scrape the board, lightly flour and begin to knead - use your palm to push the dough out, turn, fold back and repeat. Do this for about 15 minutes until the dough is super smooth and has a sheen. Wrap tightly in saran wrap and set aside to rest for 30 minute - an hour.<br />
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Next, flour your wooden board again, cut your dough into quarters. Remove filling from fridge. This recipe uses 2 quarters. Working one at a time, roll out your dough until is is extremely thin with a rolling pin. It should be thin enough to see your hand through it when lifted off the board. You are going for a long rectangle. Cut the dough in half from left to right. On the bottom half, use a teaspoon or other consistent measuring device to scoop the filling onto the dough - at least an inch apart. With a small brush, dipped in water, brush water around each round of filling - so you can seal the dough together. Place the top half on top of the bottom half (with the filling) and use your fingers to push the two sheets of dough together around the filling. Push firmly -you don't want any filling to leak out! Then - I like to use a biscuit cutter to make my rounds, cutting around each filling - with a 1 3/4" biscuit cutter. it yields the perfect size ravioli! You can make these early, then cover in saran wrap on a plate or baking sheet. <br />
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When you are ready to make your meal - just finish the sauce and cook the pasta!<br />
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<b>Creamy Tomato Basil Sauce</b><br />
<ul>
<li><b>2 large heirloom tomatoes - diced</b></li>
<li><b>2 T olive oil</b></li>
<li><b>1 T butter, unsalted </b></li>
<li><b>1 clove garlic, minced</b></li>
<li><b>2 green onions, thinly sliced</b></li>
<li><b>1/2 T lemon zest</b></li>
<li><b>2 T Sauvignon Blanc or other dry white wine </b></li>
<li><b>kosher salt</b></li>
<li><b>black pepper</b></li>
<li><b>1 T creme fraiche</b></li>
<li><b>basil leaves for garnish </b></li>
</ul>
<br />
In a large stock pot, heat 8 cups water (salted with about 2 T salt) to a simmer - so it's ready to boil your ravioli. In a large sautepan - heat olive oil and butter on medium heat. Much like the filling, add the green onions, cooking until softened - about 1 minute - add the garlic - cook for 1 minute more. Add the tomatoes - and cook for about 4 minutes until the juices are flowing. Add the white wine - and lemon zest and let simmer for about 4 minutes until the wine has boiled off. The sauce should start to thicken. Turn heat to lowest, and add creme fraiche. Stir to incorporate. Add salt and pepper to taste and keep on lowest heat while you boil the ravioli.<br />
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Turn heat up to boil from simmer - should take no time at all. Add ravioli and cook about 5 minutes - maybe a bit longer depending on the size of your ravioli. Add ravioli to sauce and cook about 2 minutes more. Transfer to a plate and top with basil leaves. Enjoy!polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com1tag:blogger.com,1999:blog-5355805864008328686.post-84321978447777787552014-05-18T11:54:00.000-05:002014-05-18T15:20:34.407-05:00Bistro Dinner - Herb Gnocchi, Pan Seared Red Snapper, and Flngerling Potatoes with Brown Butter Sauce<div class="separator" style="clear: both; text-align: center;">
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Hello Gourmaybe readers - it's been a "while" and there are no excuses - except for - I got married, went on a honeymoon to Chile (best trip ever) but have been neglecting my kitchen and my blog! So now, it's time to get back to business with a meal that is just amazing and with a little extra prep work, can be a snap for a weekend or even a weeknight. To get blogging again in top form - I was inspired by <a href="http://www.williams-sonoma.com/products/the-bouchon-cookbook/?pkey=e|bouchon|7|best|0|1|24||7&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules" target="_blank">Thomas Keller's Bouchon</a> cookbook - a favorite of mine, and a wedding gift. If I had my way - I'd eat french food on a daily basis - what's not to love? Butter? Cheese? Chives? Eggs? I love them all and all at once. I ended up with a great hearty salad - we don't eat "chick" salads in my house. A delicious pan seared red snapper was our protein, with sides of homemade gnocchi and potatoes all in a brown butter and parsley sauce. I did the gnocchi ahead, and prepped the potatoes, and the cooktime was literally 30 minutes when dinner rolled around. Here's how to do it! I have shortcuts, and easy explanations to take the mysteries out of the advanced french techniques. This is kind of a Meuniere scenario - but I feel that brown butter sounds easier. Get in le kitchen, after le jump!<br />
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<a name='more'></a>Pan Seared Red Snapper with Herb Gnocchi & Fingerling Potatoes in a Brown Butter and Parsley <br />
Serves 4 or 2 Twice!<br />
For the Herb Gnocchi (about 115 pieces)<br />
<br />
<ul>
<li>3/4 cups water</li>
<li>6 tablespoons unsalted butter- I used Pflugra</li>
<li>3 teaspoons kosher salt</li>
<li>1 cup all-purpose flour, sifted</li>
<li>1 tablespoons Dijon mustard</li>
<li>1/2 tablespoon chopped chives</li>
<li>1/2 tablespoon chopped flat leaf parsley</li>
<li>1/2 tablespoon chopped tarragon</li>
<li>3/4 cup loosely packed shredded Emmentaler cheese </li>
<li>3 large eggs</li>
</ul>
For the Red Fingerling Potatoes<br />
<ul>
<li>16 red fingerling potatoes - about 2 inches in length, peeled and trimmed </li>
<li>2 thyme springs</li>
<li>2 garlic cloves</li>
<li>1 tablespoon kosher salt</li>
<li>1 bay leaf</li>
</ul>
For the Red Snapper<br />
<ul>
<li>4 red snapper fillets - about 1.5 lbs total</li>
<li>1/4 c canola oil</li>
<li>1/2 c all-purpose flour</li>
<li>1/2 tablespoon Lawry's season salt </li>
<li>5 tablespoons unsalted butter</li>
<li>1 tablespoon flat leaf parsley</li>
<li>1 tablespoon lemon juice</li>
<li>parsley and chives - for garnish</li>
</ul>
IN ADVANCE <br />
The key to this is advance prep! Set aside an hour earlier in the day or the day before. Set up your stand mixer (I use Kitchen Aid) with the paddle attachment. On a tray or plate - set up your water, herbs, butter, salt, flour, mustard, eggs and grated cheese. It will go fast, so you need to be ready.<br />
<br />
In a small sauce pan, add the water, butter, and half the salt and bring to a simmer over medium-high heat. Reduce heat to
medium, add all of the flour, and stir rapidly with a stiff
wooden spoon until the ingredients combine to form a dough, and the dough comes away from the bottom and sides of
the pan, with no dough sticking to
it. The dough should be glossy and smooth but still moist - almost a playdoh quality of thickness - strange reference, but true. Mr. Keller teaches us that you have to release moisture, to add moisture - so get your arms ready. Stir constantly for about 5 minutes more, while monitoring the heat - you don't want the dough to brown or color (this isn't a roux). around that time, a thin glaze of dough will form on the bottom and sides of the pan. You are almost there. When the dough is almost ready, steam will rise noticeably and you will smell a nutty flour smell. Quickly transfer the dough to the bowl of the stand mixer and turn it on low. Add the mustard, herbs, and the remaining salt. Mix for a
few seconds to incorporate the ingredients and release some of the
heat, then add all of the cheese. It might look dry at this point which is ok - with the mixer still on low speed, add 3
eggs, one at a time, beating until each egg is completely incorporated
before you add the next. Increase the speed to medium and mix to combine the ingredients into a slightly sticky dough. Turn off the
machine. Lift some of the dough on the spoon or paddle or rubber spatula, it should move down the spatula slowly. Here, I take a bit of a easy cut - I use a ziploc gallon bag with the corner cut off (so that there is about a 5/8 inch opening at the corner. It's easier than dealing with pastry bags and you can throw it out. Scoop all of the dough into the bag and let it rest for 30 minutes on the counter - it will firm up some. Bring a medium sauce pan of salted water to a simmer (not a rolling boil). Line a plate with paper towels and a large baking sheet with parchment
paper.<br />
<br />
Twist the
end of the ziploc to squeeze the dough into the tip. (you will continue to squeeze it toward the end - like toothpaste) As you
squeeze the bag with one hand, hold a small paring knife in
your other hand and cut off 1-inch sections of dough, over the pot so that they drop right in. Don't hold it too high or it will splash Pipe about 20 gnocchi per batch. The
gnocchi will sink first. Keep the water simmering, but again - not a rolling boil Once the gnocchi have all risen to the top, poach them for another 2
minutes, then scoop them out with a slotted spoon and drain on
the paper towels. Move in batches. When the next batch is cooked, move the paper towel batch to the parchment paper and the new batch to the paper towels. When you are done cooking and draining them, arrange in a single layer on
the parchment-lined sheet, cover with plastic wrap, and
refrigerate for at least 30 minutes, or up to a day.You can also freeze the remaining gnocchi and thaw before cooking - super easy!<br />
<br />
So now for the potatoes - this is really the only other advance step. Peel the potatoes with a vegetable peeler - I am told people can do this with a knife - but I think that's much more difficult. Peel from the ends to create football shaped potatoes with no peel left. Place them in a small pan of water so they are totally covered.<br />
<br />
READY TO COOK<br />
Preheat your oven to 375 degrees. Bring the water with the potatoes to a boil. Reduce heat and simmer for 12-15 minutes until fork tender. Drain (keep the water) and place to the side - you will heat them again. Place a oven-safe serving platter or baking sheet in the oven. Pat your fish dry, and salt and pepper both sides, then dredge through the flour and seasoning salt, patting off the excess so there's just enough flour to coat. In a large skillet - so there is just a coating of canola oil on the bottom, heat the oil to medium high/high heat. Place the fish, skin down in the oil cooking about halfway through - this takes about 5 minutes. Turn over once, and place in the oven on the sheet to finish cooking for another five minutes. Now, prepare the sauce.In the fish pan, drain the oil, and add the butter. In another shallow large pan heat the gnocchi and potatoes until warm over medium heat with the reserved cooking liquid from the potatoes. Let the butter melt and heat, until it begins to brown - not burn - just brown - you will notice the delicious aroma. Remove fish from oven - set aside. Carefully monitoring the heat, raising or lowering the pan, add the gnocchi, potatoes and toss to coat - or stir. Remove from the heat and add the parsley and lemon juice. Spoon gnocchi and potatoes onto a plate, top with a fillet of fish and additional sauce and garnish with chives and parsley. Voila!<br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-80570131500654560952013-12-07T17:04:00.000-06:002013-12-07T11:39:54.527-06:00Macadamia, Cashew and Sea Salt Brittle <br />
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It's BAAAAACK! Are you looking for an easy holiday gift? So was I until I found this delicious brittle. Every year since 2008, I have baked gifts for friends and family. Food for me is an experience to be shared, and I love it when I can make something that my friends can enjoy. Over the years, I've made different variations on my gifted treats: brittle and truffles, brittle and cookies, brittle and cake, but there's one thing that is always the same: the MACADAMIA CASHEW & SEA SALT BRITTLE! Brittle is something my Grammy used to make (classics peanut brittle) but this brittle is on another level! It's chock-full of macadamia nuts, and cashews (although I'm sure you could make it with other nuts too). It's sweet, it's savory, it's decadent and buttery. It's easy enough to make large batches for a whole list of friends or a small party. It's got enough salt to include "salt" in the name of the brittle - so it's got to be good. This is truly delicious. Most people describe it as "addictive" and I include myself in those people, so I usually only make it once a year to avoid shoveling a whole bag into my mouth. I hope you try it and love it too. Recipe after the jump!<br />
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<br />
<a name='more'></a><br />
<br />
<b>Macadamia, Cashew and Sea Salt Brittle (gifts 4-6)</b><br />
<i>(adapted from <a href="http://www.epicurious.com/recipes/food/views/Macadamia-Brittle-with-Fleur-de-Sel-239048" target="_blank">Macadamia Brittle with Fleur de Sel</a> from Bon Appetit)</i><br />
<b>You will need:</b><br />
<ul>
<li>1 C roasted, salted macadamia nuts - chopped</li>
<li>1 C roasted, salted cashews - chopped</li>
<li>2 tsp baking soda</li>
<li>2 T unsalted butter (chill and dice fine)</li>
<li>1.5 tsp coarse sea salt </li>
</ul>
<ul>
<li>1 C water</li>
<li>2 C granulated sugar</li>
<li>4 T light corn syrup</li>
</ul>
This is super easy and fun - just watch the hot sugar and you'll be fine. Start by buttering a heavy duty, non stick large baking sheet. Set aside. Combine chopped nuts, baking soda, sea salt and butter in a bowl. Set aside. In a non-stick medium sauce pan, on medium heat, heat water, sugar and corn syrup. Stir just until sugar dissolves. Do NOT stir after that point or the sugar will crystallize. Let bubble and boil over medium heat until the mixture begins to color. Swirl pan around to ensure it cooks evenly. When entire mixture is a dark amber color, remove from heat and immediately stir in nut mixture. Stir vigorously - the mixture will puff up and then come back down and start to smooth. Pour immediately onto a baking sheet and spread with a stiff spoon or silicon spatula. Let cool, sprinkle with additional sea salt to taste and break into 1-2 inch pieces. I bag mine in clear bags with waxed tissue and a red bow. <br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-55747300313819558352013-10-05T12:54:00.004-05:002013-10-05T12:55:26.375-05:00Spectacular Kale and Artichoke Dip <br />
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I am a fan of all things that you probably should consume in mass quantities: Peanut Butter, Chocolate, Wine, Cheese, etc. So it comes as no surprise that one of my favorite things in the world is the classic, cheesy, creamy spinach artichoke dip. It's something that can be really good, or really bad, depending on the execution. I like mine with a thick base, and lots of the veggies. Because spinach is sometimes watery even when drained quite a bit, I tried this with kale. The result - amazing. Kale stands up so well - I even like the flavor better! Since I like about a 70/30 veggies to base ratio, I actually don't use all the base that this recipe makes, but you can add more or less depending on your taste. Did I say this is amazing? This is amazing. You won't even care what you eat it with, but I'd suggest some sturdy tortilla chips or pita chips or a large spoon. I use a different blend of cheeses: Parmesan, White Cheddar, a little bit of Feta and Fontina, and of course, cream cheese. I don't use sour cream, which many do. Get the secrets of the fantastic dip after the jump.<br />
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<br />
<a name='more'></a><b>Kale and Artichoke Dip (Serve 8-10) </b><br />
<b>You will need: </b><br />
<br />
Veggies <br />
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 T unsalted butter </span><span itemprop="name"></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span><span itemprop="name"></span></span>4 cloves of garlic, minced</li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 heads kale, stems removed, chopped into small pieces</span><span itemprop="name"></span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">28 oz artichoke hearts, quartered, chopped roughly</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">Base (Bechamel-Style) </span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"></span></span><br />
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 T</span><span itemprop="name"> unsalted butter </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 T</span><span itemprop="name"> All-purpose Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-1/2 cup</span><span itemprop="name"> Whole Milk </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 tsp kosher salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">2 tsp fresh black pepper</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1/2 tsp cayenne</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 package</span><span itemprop="name"> (8 Ounce) Softened Cream Cheese</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1/4 cup grated Fontina </span></span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 cup grated Sharp white cheddar (plus some for the topping)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup</span><span itemprop="name"> Feta</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3/4 cup</span><span itemprop="name"> grated Parmesan</span></span></li>
</ul>
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"> </span></span>Preheat oven to 375 degrees. First, butter a medium casserole dish (glass or ceramic). On medium low heat in a large pan, melt the 2 T of butter. Add the garlic and cook until fragrant 2-3 minutes. Increase heat to medium and add kale. Stir or use tongs to move the kale around until it begins to soften and wilt, 5-7 minutes. Because it's heartier than spinach, you need to cook it more. Remove kale and transfer to a sieve or colander with tongs so the liquid and garlic remain. Let it cool a few minutes so you don't burn your hands. Drain by pressing, until most liquid is removed. <br />
Add artichoke hearts and cook over medium high heat for several
minutes, until the artichokes start to turn golden brown. Add a bit more butter if needed. Remove the artichokes and set aside. <br />
In the same pan, start the bechamel. Melt the 3 T of butter on medium heat and whisk in the flour vigorously until it comes together as a paste. (almost like you would a roux) Continue to cook the paste over medium-low heat for 2-3 minutes, then add the whole milk pouring slowly. It will bubble vigorously and look separate - keep pouring and whisking until the mixture smooths out and starts to thicken - cook 5-7 minutes on medium high - stirring frequently until very thick (coats a spoon and is almost a pudding consistency). Add salt and pepper and cayenne and stir to combine. Add the whole package of cream cheese. Then add the parmesan and white cheddar. Finally stir in the feta and fontina until the cheese is all melted. Add chopped kale and artichoke hearts together in a large bowl. Pour in base until you have the ratio of base to veggies that you want. Transfer into your prepared casserole dish. Top with some white cheddar. Bake for 15-20 minute or until totally warm and bubbly. Move under a broiler for a minute or two to brown if desired. <br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name"></span></span>polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-60809625280191379502013-09-14T10:39:00.002-05:002013-09-14T10:39:09.776-05:00Herb Roasted Leg of Lamb and Tapenade<br />
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Even though it's just SLIGHTLY cooler in Texas, I am mentally ready for it to be full-blown fall. Nothing says fall to me, like a leg of lamb. It's also one of those things that looks incredibly impressive and intimidating for a dinner party, but is super easy - just rub and roast. When it comes to a side, creamed corn came to mind, because let's face it, corn is cheap, lamb is expensive, and it works for fall without being as heavy as a sweet potato etc. Corn is also just sweet enough to balance the salty, savory flavors of the tapenade and lamb rub. Look for the Chive and Parmesan Creamed Corn recipe coming soon! This lamb recipe was inspired by <a href="http://www.esquire.com/blogs/food-for-men/" target="_blank">Esquire's Eat Like A Man Cookbook</a>. My fiance bought this book, which I told him looked like a caveman's diet guide, but after this recipe, I'm thinking about hitting the treadmill harder and cooking all of them anyway. Grab a new bottle of olive oil, cause you'll burn through a bottle with this one! Like I said, this will be so much easier than you can imagine! Make the rub and the tapenade the day before, and you will be a most relaxed hostess.Get the recipe after the jump!<br />
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<a name='more'></a><b>Herb Roasted Leg of Lamb and Tapenade</b><br />
<b>(Serves 4-6)</b><br />
<br />
<ul>
<li>1 4 lb semi-boneless leg of lamb</li>
<li>kosher salt (lots) </li>
</ul>
<b>The Rub </b><br />
<ul>
<li>1/4 C honey</li>
<li>1/4 C balsamic vinegar</li>
<li>1/4 C brown sugar </li>
<li>1 C olive oil</li>
<li>1 T chopped mint* you can use more, but I'm not a mint girl</li>
<li>1 T red pepper flakes</li>
<li>1 T salt</li>
<li>1 T coarse black pepper</li>
<li>2 T fresh rosemary - chopped</li>
<li>1 T fresh thyme - chopped</li>
</ul>
<b>Tapenade </b><br />
<ul>
<li>1 C mixed green and black pitted olives in brine (1/2 chopped, 1/2 roughly chopped)</li>
<li>1 T chopped capers</li>
<li>2 cloves garlic - grated</li>
<li>2 T fresh basil - chopped</li>
<li>2 T flat leaf parsley - chopped</li>
<li>2 T fresh thyme - chopped</li>
<li>kosher salt </li>
<li>1 C olive oil (plus a little more if needed) </li>
</ul>
<br />
Day before - chop all ingredients for rub. Combine in bowl. Cover and chill in fridge. Chop all ingredients for the tapenade, adjust seasoning to taste. I prefer a thicker tapenade with more olive, so this is reflective of that choice. Combine in bowl - I leave a few roughly chopped so I get a good texture. Cover and chill in fridge.<br />
<br />
Day of - preheat oven to 400. Cover lamb completely with rub. And sprinkle generously all over with salt and pepper. Place lamb on a roasting rack in the oven and roast at 400 for 20 minutes. If you want more of a crust, you can sear it in the roasting pan directly. Reduce heat to 325. Continue to roast for another hour - estimating about 15 minutes per lb, (4lbs). Test with a meat thermometer. I removed mine right at 130 degrees (use a digital thermometer), because you must let it rest for about 20 minutes. When you remove the lamb, cover it in aluminum foil and set the table, relax etc.<br />
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To serve, slice, sprinkle with salt and pepper and spoon tapenade over the serving. Enjoy!<br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-61433446341012348092013-09-01T11:24:00.003-05:002013-09-01T11:27:00.019-05:00Lobster Pappardelle with Lobster Mushrooms, Basil and Bacon<br />
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Sometimes recipes are worth a little extra labor - in honor of Labor Day weekend, this is one of those recipes. It is actually not that difficult at all to make - and if you are having a dinner party with really lucky, and deserving friends, then this would be spectacular. The labor comes with breaking down the lobsters. You can find a great video on how to do that easily on my last lobster post (<b><a href="http://gour-maybe.blogspot.com/2013/01/mindblowing-lobster-mac-cheese.html" target="_blank">Lobster Mac and Cheese)</a></b>. There is nothing to me that works better than a great pair of kitchen shears - takes a lot of that labor off your hands! I took advantage of a Lobster sale ($8.99/lb) to make this dish. I splurged on Lobster Mushrooms. If you can't find them, use Shiitake. If you do the sauce and meat a day ahead (which you can) - the rest is a snap! The result is a dish that is delicious in a way that makes you want to skip the meal before and after, just so you can have more of this. The fresh herbs balance the cream and richness of the lobster. Try it and you will add this to your recipe box for sure! Get the breakdown after the jump. <br />
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<a name='more'></a><br />
<b>Lobster Pappardelle with Lobster Mushrooms, Basil and Bacon (Serves 4)</b><br />
<b>You will need:</b><br />
<br />
<ul class="ingredientsList first no-header">
<li class="ingredient">3 1 1/2-lb live lobsters</li>
</ul>
Stock <br />
<ul class="ingredientsList first no-header">
<li class="ingredient">2 T kosher salt</li>
<li class="ingredient">1/2 white onion</li>
<li class="ingredient">4 carrots- rough chop</li>
<li class="ingredient">4 celery stalks - rough chop</li>
<li class="ingredient">5 garlic cloves </li>
<li class="ingredient">2 T black peppercorns </li>
<li class="ingredient">5 parsley sprigs</li>
</ul>
<br />Sauce<br />
<ul class="ingredientsList no-header">
<li class="ingredient">4 T canola oil</li>
<li class="ingredient">1/4 cup tomato paste</li>
<li class="ingredient">2 slices smoked bacon</li>
<li class="ingredient">1/5 lb lobster mushrooms, cleaned and sliced thin (or Shiitake)</li>
<li class="ingredient">1 pint heavy/whipping cream</li>
<li class="ingredient">1/3 C Sauvignon Blanc </li>
<li class="ingredient">3 T white wine vinegar</li>
<li class="ingredient">2 cloves garlic - sliced thin</li>
<li class="ingredient">2.5 T fresh basil - chopped </li>
<li class="ingredient">2 tsp fresh thyme leaves</li>
<li class="ingredient">1 T chives</li>
<li class="ingredient">1 roma tomato, diced </li>
<li class="ingredient">2 T parsley leaves - chopped </li>
<li class="ingredient">2 tsp salt</li>
<li class="ingredient">2 tsp ground black pepper</li>
<li class="ingredient">1/2 T butter - for reheating lobster</li>
</ul>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<div class="instruction">
On highest heat, add all stock ingredients to a very large pot of salted water, and bring to a boil. Add
lobsters, one at a time. You will want the meat slightly<i><b> under </b></i>done - because you will reheat and cook the meat when you do the sauce. My method for cooking lobster is boil for 3 minutes, and then turn the heat off and let them steep for 7 minutes. This 10 minute total gets perfect results. Use sturdy tongs, and transfer each lobster to a large pan after cooking. Remember to re-boil the water between each lobster. When the lobsters are done, break them down, by removing meat from tail, knuckles and claws; place meat in a bowl, cover tightly with saran wrap and refrigerate. Using kitchen shears, cut the tail shell and body shell in half. Rinse them out thoroughly, so you remove the green insides from bodies
and discard. Reserve bodies and shells. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Cook bacon on medium heat until golden brown. Remove slices and drain on a paper towel. Roughly chop. Add mushrooms to the bacon grease, and saute on medium heat for about 4 minutes. They will also continue to cook in the sauce later. Transfer to another paper towel and set aside. Heat your canola oil in heavy large pot over high heat. Add the lobster bodies and shells, so the insides are down in the pan. Cook for 5 minutes. Reduce heat to medium low. Add your
tomato paste, wine, vinegar, garlic, 1 T of the basil, mushrooms, bacon, the thyme, and 1 T parsley. Add the whipping cream; increase heat to a boil and let boil for about 3 minutes. Reduce heat again to low. Simmer, letting the lobster shells and bodies infuse the cream, add 1 tsp salt and 1 tsp pepper. The sauce will also start to thicken dramatically. This takes about 15-20 minutes. You will know when to stop by tasting and when the sauce begins to coat the shells and spoon. Adjust seasoning to taste. Remove shells and either pour sauce into a bowl to refrigerate or keep on lowest heat. </div>
<div class="instruction">
Cut up lobster meat from 2 of the lobsters into large chunks. Add to sauce. Warm over low heat, stirring occasionally. Reserve meat from the 3rd lobster for garnish. </div>
</div>
<div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
At this time, bring a large pot of salted
water to boil and cook the pappardelle for about 5-6 minutes or until just tender. Drain, reserving 1/2 cup of the pasta water. Transfer pappardelle into the pot with the lobster sauce and stir to combine. Add the pasta water as needed if the sauce is too thick- I usually use a few tablespoons. Add remaining basil, tomatoes, parsley and all of the chives. Continue to stir about 2 minutes. Season with salt and pepper. In a small pan, heat the butter on medium. Add meat from 3rd lobster and reheat until meat is warm. Slice or use whole claws and tails as a garnish. Enjoy! </div>
polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-48675777992928100282013-08-18T19:48:00.000-05:002013-08-18T19:55:07.225-05:00Prosciutto, Asparagus, and Feta Scramble with Lemon Chive Cream<div class="separator" style="clear: both; text-align: center;">
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On any weekend, when I am in the mood for something delicious for breakfast, lunch or brunch - my thoughts are always on the easy, breezy scramble. You might remember we did a <a href="http://gour-maybe.blogspot.com/2013/04/kale-squash-sausage-and-fontina-scramble.html" target="_blank"><b>Kale, Squash, Sausage and Fontina Scramble</b></a> a few months back. The best thing about this for a meal, is that you often have all the ingredients in your fridge, and it takes about 10-15 minutes to make. I had leftover asparagus, prosciutto for lunches, and feta that I used for salads, so I went a bit Mediterranean. I added a yummy Lemon Chive cream to brighten it up. You can also do this with egg whites and skip the cream for a healthier version. I love this with a sourdough English Muffin, but use whatever you'd like! Get scrambling after the jump!<br />
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<a name='more'></a><br />
<br />
<b> Prosciutto, Asparagus and Feta Scramble with Lemon Chive Cream (Serves 2)</b><br />
<b>You will need: </b><br />
<b>Scramble</b><br />
<ul>
<li>4 oz prosciutto, chpped</li>
<li>2 tsp olive oil </li>
<li>3 T feta cheese, crumbled</li>
<li>1/2 C asparagus, roasted with salt and pepper and chopped.**</li>
<ul>
<li>1 T olive oil</li>
<li>kosher salt and pepper </li>
</ul>
<li>1 tsp kosher salt</li>
<li>1 tsp black pepper </li>
<li>6 eggs</li>
<li>2 English muffins (I prefer Bays)</li>
</ul>
<b>Lemon Chive Cream</b><br />
<ul>
<li>1/4 c sour cream</li>
<li>1/2 tsp lemon zest</li>
<li>1 T chives - minced</li>
<li>1 tsp kosher salt </li>
<li>fresh black pepper</li>
</ul>
<br />
First, roast the asparagus - I actually had leftover asparagus, so this makes a great "use up your leftovers" meal. If you need to start from scratch, pre-heat oven to 400 degrees. Toss 10-12 spears of asparagus in the olive oil and sprinkle with salt and pepper. Transfer to a baking sheet lined with aluminum foil. Roast for 8-10 minutes or until tender. Set aside. Heat olive oil on medium heat in non-stick pan. Add prosciutto, cook for 5 minutes or until the prosciutto starts to turn crisp. Add asparagus, cook 3 more minutes or until the asparagus is warmed. Reduce heat to low. Whisk eggs, salt and pepper in a medium bowl. Pour eggs into pan with asparagus and prosciutto. Let eggs begin to set. Stir slowly until eggs are almost set. Stir in feta, and let eggs continue to set. Meanwhile, make the lemon chive cream. Stir all ingredients in a small bowl. Adjust seasoning to taste. Toast English Muffins. Spoon scramble onto two plates. Top with cream. Serve immediately. polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-44587693974381021272013-08-14T09:28:00.002-05:002013-08-14T09:28:26.902-05:00Classic Guacamole <br />
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How I have not done a Gour-maybe guacamole post until know is beyond me, but we are making an amazing batch of green chile chicken enchiladas tonight because it's Hatch Chile season, and I thought we'd kick off the meal with some homemade guac. Guacamole is a Texas staple, and this is my recipe for basic guacamole - you can add bacon, more spice, less spice, or this week some Hatch Chiles might make sense, to make it your own. But try this - it's so easy, literally takes 5 minutes, and I don't know why you'd ever buy guac again! Serve with a Mexican dinner, chips or even chopped veggies for a more healthy snack. This is a short post, so there's no jump! Recipe is below. Ole!<br />
<br />
<b>Guacamole (Serves 6-8)</b><br />
<b>You will need: </b><br />
<ul>
<li>3 large ripe Haas avocados - pits removed, one pit reserved, flesh diced</li>
<li>1 clove garlic - grated fine (I use a microplane)</li>
<li>1/2 c diced red onion</li>
<li>1.5 medium Roma tomatoes, diced</li>
<li>1 T green onions, chopped</li>
<li>1/2 T salt</li>
<li>1/4 tsp cayenne</li>
<li>1/4 tsp cumin </li>
<li>1/2 tsp coarse ground black pepper</li>
<li>1 T fresh lime juice (about 1/2 - 1 lime)</li>
<li>1 T chopped cilantro (optional)</li>
<li>Other fun adds: 2 T chopped Bacon, 2 T roasted corn, 2 T chopped Hatch chiles (optional)</li>
</ul>
Prep all ingredients. Place in a medium mixing bowl. Mix with a stiff wooden spoon (or a mashed potato masher works great) until mixture begins to smooth. I still like lots of texture in mine, so I don't go too crazy on the mixing. Adjust seasoning with salt and pepper to taste. Place one reserved pit in the guacamole. This keeps it nice and green! Cover with saran wrap, so that it touches the surface of the guac and no air can get it. Refrigerate for an hour to let flavors come together. Serve with tortilla chips, chopped veggies etc. Enjoy!polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-48259702201113354552013-08-11T13:23:00.002-05:002013-08-11T13:25:44.659-05:00Spicy Berry Semifreddo<br />
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<div id="ingredients">
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<div id="ingredients">
I've been seeing semifreddo recipes all over the place with summer here, and although I'm more of a cake or cookie girl, it's been so damn hot that something cold sounded amazing. Don't let the word "semifreddo" - which might seem intimidating - fool you, this is just easy, delicious ice cream minus the egg yolks and with a lot less effort! Berries are my personal favorite fruit, but you could make this with a lot of fruits! I added a little cayenne and salt because as you know if you read this blog, I love a spicy sweet or a salty sweet. This does have to chill overnight, but honestly, that makes it even easier. Do this a few days ahead, and serve when you are ready. Keep the extra puree in the fridge: I've used it as a stir in for yogurt and frozen it to make almost a sorbet. If it's hot where you are, go get some berries and get to work. Get the semi and the freddo after the jump!</div>
<div id="ingredients">
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<a name='more'></a><br /></div>
<div id="ingredients">
<b>Spicy Berry Semifreddo (Serves 4-6)</b></div>
<div id="ingredients">
<b>You will need: </b></div>
<ul>
<li>1.25 lbs blackberries</li>
<li>.25 lbs blueberries</li>
<li>1/4 tsp cayenne pepper</li>
<li>1/4 c brown sugar</li>
<li>1 tsp cornstarch</li>
<li>1 cup granulated sugar</li>
<li>1 tsp salt</li>
<li>3 large egg whites</li>
<li>1 cup heavy cream</li>
<li>Saran Wrap </li>
</ul>
<div id="ingredients">
<br /></div>
<br />
<div class="instructions" id="preparation">
<br />
<br />
<div class="instruction">
Line a regularly sized deep dish loaf pan (9 x 5 or 10 x 3 or similar) with your plastic wrap. I do one length wise, and one width wise, so that you have plenty of overhang to wrap back over the top.
</div>
<br />
<div class="instruction">
Mix berries, cayenne, brown sugar, 1/3 cup granulated sugar, and
salt in a medium bowl, stir to combine. Transfer to a medium saucepan. Cook over medium heat, stirring frequently until the berries begin to get juicy, about 4-5 minutes. Add cornstarch. Continue to cook until berries are super soft and a thick liquid is present, about 5-7 minutes
longer. Cool for 30 minutes. Transfer to a blender or Vitamix. Puree for 4 minutes on high until very smooth. Optionally you can strain this mixture or not. I love the seeds in the blackberries and think it gives it a delicious rustic texture. If you like yours smooth, strain away! Refrigerate until cool - about 1.5 hours. This is important because you don't want to add warm puree to the cold cream and egg whites! </div>
<div class="instruction">
<br /></div>
<br />
<div class="instruction">
Wait about an hour to start the next step. Note - at this time, you'll also want to place your cream in the freezer for about half an hour unless your fridge is super cold. Whisk the egg whites, a pinch of salt, and the rest of the sugar (2/3 C) in a medium heatproof bowl or use a traditional double boiler if you have one. If you are using the bowl, place it over a small saucepan of simmering water on medium low heat, make sure the bottom doesn't touch the water or it will cook the whites. Gently heat the egg whites,
whisking constantly, until all of the sugar is dissolved and mixture is warm, about 4-5 minutes - you will notice at this time that the volume of the egg whites is getting bigger. Remove the whites, which can stay in the bowl or transfer to the bowl of a stand mixer. Add your vanilla and beat on high speed until mixture has tripled in size, and is totally cool to the touch - again you won't want to add anything warm to the cold whipped cream.
</div>
<br />
<div class="instruction">
<br /></div>
<div class="instruction">
In a separate bowl, whip cream until soft peaks form, about 4-5 minutes. Fold 1/2 of the cream into the egg whites and stir/fold with a spatula until barely combined. Fold the remaining whipped cream in, again until barely
combined. Fold in 1 C of the purée - you can use a little more or a little less) so that you have a nice marbled effect - you don't want to combine it so much that it's a solid bar. </div>
<br />
<div class="instruction">
Pour semifreddo mixture into pan and spread evenly with a spatula. Fold edges of the plastic wrap over so that it covers the top and chill 8 hours or overnight. To serve, there are two options. More difficult: lift semifreddo from the pan using the plastic wrap and gently
lift from pan. Flip onto serving dish and unwrap. Easy: just scoop it out of the pan like ice cream! Serve with extra berry puree on the side or spooned over the top. AMAZING!</div>
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polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-85923343780376337782013-07-16T22:02:00.000-05:002013-07-16T22:02:04.421-05:00Macaron Madness<br />
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Macarons seem to be quite the trend these days - especially as<a href="http://www.laduree.fr/en/fabricant/produits/macarons" target="_blank"> gifts</a> like the spectacular ones from Laduree - much less messy than a <a href="http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&ved=0CD8QFjAD&url=http%3A%2F%2Fdominiqueansel.com%2Fcronut-101%2F&ei=a-nSUYetJYKT8AH8hoD4Cw&usg=AFQjCNGh168zp0sN_XMjDGvjngCLAcDjig&sig2=sNDLwHEpnYkmiCP_8itxqQ&bvm=bv.48572450,d.b2U" target="_blank">Cronut</a>, and probably less expensive! I set out to see if I could tackle the Macaron, with a very open mind. Being admittedly type A, these "challenges" are what I live for, but they do kind of look little colorful circles of delicious painstaking (painful) work. I decided to start with Martha Stewart's <a href="http://www.marthastewart.com/318387/french-macaroons" target="_blank">Macaron recipe</a> - after all - who better on a detail oriented task than Martha? Two days and about 60 Macarons later, I think I have some tips to Macaron success for those of us who aspire to Laduree heights! You can really make these any flavor or color, or just start with a plain batch to learn the steps. I did Lemon with Lemon buttercream, Orange with orange buttercream, and Almond (using almond extract). Get le scoop after le jump<br />
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<b>French Macarons (Makes 24 plus the ones you'll probably have to throw out)</b><br />
<b>You will need:</b><br />
<ul>
<li>1 cup confectioners/powdered sugar</li>
<li>3/4 cup almond flour/meal - ground as fine as possible (try to find a market like Whole Foods that sells it in bulk so you can save $$)</li>
<li>2 extra large egg whites (let come to room temp)</li>
<li>1 pinch cream of tartar </li>
<li>1/4 cup superfine/Casters sugar </li>
<li>1 cup vanilla buttercream (<a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=buttercream+frosting&sprefix=buttercream%2Cgarden%2C153&rh=n%3A16310101%2Ck%3Abuttercream+frosting" target="_blank">store bought for me</a>) or <a href="http://www.epicurious.com/recipes/food/views/Vanilla-Buttercream-51159620" target="_blank">homemade </a>(I love Epicurious' version!)</li>
</ul>
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<b>Special: </b><br />
<ul>
<li>Parchment paper</li>
<li>Pastry Bags (I would recommend one per color/flavor)</li>
<li>1/2 inch piping tips </li>
<li>Patience (A LOT OF IT)</li>
<li>Assorted food colorings, flavor oils, flavor extracts (I used orange, almond and lemon)</li>
</ul>
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Preheat oven to 375
degrees. In the bowl of a food processor, pulse powdered sugar and almond flour until well combined. With a hand sifter, sift mixture into a medium bowl three times. Using a stand mixer or hand mixer (stand is easier) beat egg whites on medium speed until foamy. Add
the cream of tartar, and continue to whisk until soft peaks form. If you need a tutorial on egg white stages, click <a href="https://www.youtube.com/watch?v=LVcNDhwwFB8" target="_blank">here</a>! Reduce mixer speed,
then add your casters sugar. Increase speed back to high, until stiff
peaks form, about 4-5 minutes. Remove bowl from mixer. Sift almond flour mixture over whites, and fold
until mixture is smooth and shiny. Separate batter equally into smaller bowls (one each for every flavor you want to do). Add food coloring and flavoring to taste. Transfer batter to the
pastry bags fitted with 1/2-inch round tips. Pipe 3/4-inch
rounds about 1 inch apart on a parchment paper lined baking sheet. NOTE - great piping tutorial <a href="https://www.youtube.com/watch?v=EDGBjG3YShk" target="_blank">here</a>. Tap each cookie
sheet on your counter to release trapped air. Let stand at room
temperature for 15 minutes - this will allow the surface to dry and gloss over. Reduce oven temperature to 325 degrees. Bake
1 sheet at a time, rotating halfway through, until Macarons are crisp
and firm, about 7 minutes. After each batch is done, increase oven temp
to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Let the macarons cool on
sheets for 2 to 3 minutes, then transfer to another sheet of parchment. Prepare your frosting by adding flavors and colors to vanilla buttercream to desired color/flavor. When Macarons are cool, spread a small amount of butter cream on one Macaron base, then sandwich the two together. Be very careful as these are super delicate. Arrange on platter - serve immediately or freeze! polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com1tag:blogger.com,1999:blog-5355805864008328686.post-21712791678960071382013-07-06T10:40:00.000-05:002013-07-06T10:40:44.066-05:00The Ultimate T.A.B.L.E. Sandwich<div class="separator" style="clear: both; text-align: center;">
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Ok. You can have your BLT, I will take a TABLE. That's right - Tomato, Avocado, Bacon, Lettuce, Egg. This is a two meal sandwich - you should probably skip breakfast. Like with my <a href="http://gour-maybe.blogspot.com/2012/11/gour-maybe-grilled-cheese-rye-niman.html" target="_blank">Gour-Maybe Grilled Cheese</a>, the key is amazing ingredients: Heirloom Tomatoes, Haas Avocados, thick slab Bacon, Boston Lettuce, and a freshly fried Egg (over easy). I put mine on grilled Sourdough (from a bakery), and don't skimp on the mayo, or on the salt and pepper. If you start with quality ingredients, you'll end with an unforgettable sandwich! This is more a methodology than a recipe, as everyone pretty much knows how to make a sandwich... RIGHT? Get the recipe, after the jump!<br />
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<b>ULTIMATE T.A.B.L.E. Sandwich (Serve 2 really really hungry large men)</b><br />
<b>You will need:</b><br />
<ul>
<li>4 slices sourdough (fresh as possible)</li>
<li>8 slices of slab bacon (peppered is great too! I love Nueskes)</li>
<li>4 slices of heirloom tomato (about 1/4 inch thickness)</li>
<li>4 leaves Boston or Iceberg lettuce - the lighter green crunchy parts are best to me </li>
<li>1/2 avocado, pitted, sliced thin (about 1/8 inch - need 4 slices per sandwich)</li>
<li>2 large eggs</li>
<li>1/2 T butter + additional if needed. </li>
<li>Kosher salt and pepper to taste</li>
<li>4 T good quality mayonnaise - (Dukes or Hellman's)</li>
<li>Lots of napkins </li>
</ul>
First, prep your cold ingredients: slice the tomatoes, avocado, and lettuce and set aside. I usually put these on a paper towel lined plate, to absorb any moisture, so the sandwich doesn't get soggy. cook the bacon in a large non-stick skillet or sauce pan. I like mine about medium crispy, so I use medium heat until evenly golden brown - but this is all up to you. Set aside on paper towel lined plate. Pour out all of the bacon grease but reserve 2 tablespoons in the skillet - just enough to coat the bottom of the pan. Add butter to the same pan, and return heat to medium high. Working two slices at a time, griddle the bread on both sides until it begins to brown and crisp (3-5 minutes). You might need to add a touch more butter. Set bread slices aside. Crack both eggs directly into the same hot pan that the bread and bacon were cooked in. Over medium heat, cook until egg whites are very set (about 5 minutes). Flip both eggs and cook for about 20 second on the opposite side to just set the yolks. Flip again and transfer to a plate. Now it's time to build the sandwich. Lay two slices of bread down. Spread both sides generously with mayonnaise. On the left, add avocado - 4 slices (sprinkle with salt and pepper) and top with lettuce and 4 bacon strips. On the right, add tomato slices (sprinkle with salt and pepper) and top with fried egg. Carefully close bacon side on top of egg side. Slicing is also a very personal choice. I'd recommend just closing your eyes and go for it. Grab those napkins and enjoy!<br />
<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-38427246806029710202013-07-02T19:10:00.002-05:002013-07-03T08:04:56.907-05:00Summery Potato Salad With Chives and Scallions <br />
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This might be the easiest and most delicious potato salad you could ever make, which is perfect if you are planning on making something to take to a 4th of July party (or if you just want an amazing cold side for lunch or dinner anytime). If you aren't a fan of chives, scallions and mustard (your loss), then I have another great potato salad recipe <b><a href="http://gour-maybe.blogspot.com/2012/07/one-potato-two-potato-three-potato.html" target="_blank">here</a></b>! I adapted this recipe from the recent <a href="http://www.epicurious.com/recipes/food/views/Baby-Potato-Salad-51175470" target="_blank"><b>Bon Appetit</b>,</a> featuring Eric Ripert, so you know it's got good bones. It essentially starts with homemade mayo (the tang is key - so don't substitute and don't be afraid) then just mixes in potatoes and chives and scallions and a little mustard! Voila! I think the key to the flavor is letting the potatoes sit in the dressing. I'd make this ahead, and let it chill overnight or at least 4-6 hours before serving. It's truly amazing! Get the recipe, after the jump!<br />
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<b>Summery Potato Salad with Chives and Scallions (Serves 6-8)</b><br />
<b>You will need:</b><br />
<ul class="ingredientsList first no-header">
<li class="ingredient">2.5 lbs small Yukon Gold (less than 1" diameter) or Yukon gold potato cut into 1" cubes</li>
<li class="ingredient">1 T Kosher salt + lots for the water.</li>
<li class="ingredient">1 tsp fresh cracked black pepper </li>
<li class="ingredient">1 large egg yolk</li>
<li class="ingredient">2 tsp white wine vinegar</li>
<li class="ingredient">1/2 cup vegetable or canola oil</li>
<li class="ingredient">2 T Gulden's spicy brown mustard</li>
<li class="ingredient">2 T chopped fresh chives</li>
<li class="ingredient">2 T chopped green onions (scallions)</li>
</ul>
<br />
<div class="instruction">
Place potatoes in a large stock pot, cover with cold water, season generously with salt (i used about 2 T here). Bring to a boil. Reduce heat to medium low/low,
and simmer until potatoes are tender, about 20 minutes depending on the size of your potatoes. Drain in a colander and
let potatoes cool slightly (about 30-45 minutes). </div>
<div class="instruction">
<br /></div>
In a large mixing bowl, whisk egg yolk and white wine vinegar. Add half of the salt. Whisking constantly and vigourously (might rally a volunteer to help you), gradually add oil, in a very very slow stream until the mixture thickens and becomes a mayonnaise-like texture. This takes several minutes. Whisk in
mustard. Add potatoes, chives and scallions and toss to
coat. Smash potatoes slightly with a wooden spoon, leaving most whole, for texture. Add black pepper and stir to combine. Taste for seasoning. If needed, season with salt and additional pepper. Cover tightly and chill 4-6 hours (or overnight) before serving.<br />
<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-7977839838489450072013-06-09T12:38:00.002-05:002013-06-09T12:38:43.919-05:00Southwest Seared Tuna with Roasted Corn & Poblano "Hash"<br />
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It's no secret that tuna (Big Eye/Ahi/Yellow Tail, etc.) is my favorite fish in the whole world. Ahi is even what I used for my <a href="http://gour-maybe.blogspot.com/2012/10/pepita-crusted-ahi-tuna-with.html" target="_blank">MasterChef audition</a>, I love it rare (definitely no more than medium rare) with a great crust and a great side, and it's got so much flavor, and texture - I'd put it next to a real steak any day! Because it is more expensive than other fish options, I don't cook with it all the time, but for a nice weekend meal, you can't do better than this. I am going to Santa Fe next weekend, so I am on a Southwestern kick this week getting my taste buds ready for the amazing, spicy flavors there. It's definitely one of my favorite flavor profiles. Here, I tried to do something hearty for a warm side (aka MAN friendly "hash"/not a "salad") that would work with the thick tuna steak, and some avocado (which I would probably put on cereal) to cool it off (This basically means my fiance would have preferred regular steak, but we are trying to work some fish into our diets so this is as close to steak as you can get). Don't let the idea of working with Ahi/Big Eye intimidate you - a good, hot pan and a close eye will ensure awesome results. Sometimes, I cut a small piece off the side and test it before I go for the whole large pieces, to gauge the heat and oil temps. The rub is super cheap and easy - you might even have all the spices at home! Get searing after the jump! <br />
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<a name='more'></a><b><br /></b><br />
<b>Southwest Seared Tuna with Roasted Corn & Poblano "Hash" - (Serves 2-3)</b><br />
<b> </b><br />
<b>You will need: </b><br />
<ul>
<li>1 lb Big Eye/Ahi Tuna steak cut into two portions (depending on whose eating them) - these are large portions and you could potentially do 3 for ladies) (about 1-1 1/4 inches thick)</li>
<li>2 T olive oil </li>
</ul>
<b>Rub</b><br />
<ul>
<li>3 tsp fine kosher salt</li>
<li>1/2 tsp cayenne pepper</li>
<li>1/2 tsp ground mustard</li>
<li>2 tsp chili powder</li>
<li>1/4 tsp cumin</li>
<li>1/4 tsp piment d'espelette </li>
</ul>
<b>Hash</b><br />
<ul>
<li>2 ears corn, roasted, kernels removed </li>
<li>2 poblano peppers, roasted, skins removed, seeds removed </li>
<li>3 T canola oil</li>
<li>1 1/2 cup diced yellow onion</li>
<li>3 cloves garlic</li>
<li> 1/2 cup raw pumpkin seeds </li>
<li>2 tsp kosher salt</li>
<li>1 tsp rub (recipe above)</li>
<li>1/4 cup sharp cheddar cheese - grated </li>
</ul>
Garnish - sliced Avocado and Cholula<br />
<br />
Start by prepping all the ingredients, because this comes together really fast once you have that done.<br />
Make the rub by stirring all ingredients in a small bowl or shallow dish. Set aside. Under a broiler or on a gas flame stove, place corn and poblano peppers near direct heat until the peppers blister, and the corn ears start to blacken/roast. This takes about 10-15 minutes, but watch closely because it totally depends on your set up. Use kitchen tongs to rotate them so that they blacken or blister evenly on all sides. Remove corn kernels - set aside. Place peppers in a ziploc bag and seal - this will cause steam to occur which will make the skins come off in a snap - set aside. In a large saute pan, heat canola oil over medium heat. Add onion and garlic, stir frequently until they are translucent and just begin to brown (about 5-7 minutes). Remove peppers from bags, scrape off skins by rubbing them with your fingers and then cut open to remove seeds. You can also do this by washing the pepper strips with a little water. Chop the peppers into a dice. Return corn, peppers and onions to the same saute pan over medium heat. Stir (appx 5 minutes) until flavors have combined. Add salt, and rub and stir again. Adjust seasoning to taste. Transfer to a bowl. Add pumpkin seeds to the same pan, and toast over medium low heat until they begin to pop/turn brown and not green (about 5 minutes). Add the corn, poblanos and onion mixture back to the pumpkin seeds and stir to combine. Keep warm over low heat while you prepare the tuna.<br />
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Remove tuna from fridge, and cut into desired portions. Place each side in the rub until the tuna is completely coated. In a medium saute pan, heat olive oil until very hot/smoking (medium high/high heat). Add tuna, and sear about 1 minute on each of the sides. Set aside (this will continue to cook). Stir cheese into warm corn hash until it melts.<br />
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Place equal amounts of hash into shallow dishes or plates. Top with a tuna steak portion each. Add one slice of avocado on the top of each steak. Add dashes of Cholula to plate to garnish. <br />
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Enjoy!<br /><br />
<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-30021786797374615862013-05-27T18:13:00.005-05:002013-05-27T18:23:20.350-05:00Homemade Peach Berry Cobbler<br />
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After a long hiatus of dealing with my real work life (the one that pays the bills), responsibilities (the bills), wedding planning and about a month of weekends out of town, I knew I'd have to make up for my shameful absence with a good, old-fashioned Memorial Day classic dessert blow out. I felt like I've covered quite a few all-American dishes like <a href="http://gour-maybe.blogspot.com/2012/05/derby-is-over-but-theres-never-bad-time.html" target="_blank">Strawberry Shortcake</a> and <a href="http://gour-maybe.blogspot.com/2012/07/as-american-as-apple-crostata.html" target="_blank">Apple Crostata (Pie</a>) on this blog, but it dawned upon me that I was missing the most major of holiday classics - Cobbler. Cobbler is one of my favorite desserts because it is easy and versatile. I feel like it's a Southern thing: I remember my grandmother making it, but most regions have some version of cobbler. It also gives you an excuse to eat ice cream, and since it's fruit-based, it's basically fat-free. At first I was set on peach. I wasn't too impressed with the peaches I saw so I added blueberries. Then I had a pint of blackberries and I added those. The result to me has more flavor than just sticking with one fruit, but you could use just peaches, just blackberries etc. I like a dough version of cobbler, and I use oatmeal in mine to give it a heartier texture.It soaks up all that berry deliciousness and gives it a nice crunch. Get cobbling after the jump!<br />
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<a name='more'></a><br />
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<b>Homemade Peach Berry Cobbler (Serves 8)</b><br />
<b>You will need: </b><br />
<br />
<b>Filling (feel free to use the fruits in different ratios to suit your palate)</b><br />
<ul>
<li><b>1 lb ripe peaches, cut in 1 inch pieces - appx 2 cups </b></li>
<li><b>1 pint blackberries (2 cups)</b></li>
<li><b>2 pints blueberries (4 cups)</b></li>
<li><b>1/2 cup brown sugar</b></li>
<li><b>1 1/2 T cornstarch</b></li>
<li><b>1 T unsalted butter</b></li>
<li><b>1 pinch kosher salt</b></li>
<li><b>1 tsp vanilla</b></li>
<li><b>1 tsp lemon zest </b></li>
</ul>
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<b>Dough</b><br />
<ul>
<li><b>1 1/2 cups all-purpose flour (plus a little more for your countertop)</b></li>
<li><b>1/2 cup instant oatmeal (quick oats)</b></li>
<li><b>1/2 cup granulated sugar</b></li>
<li><b>1/2 tsp cinnamon</b></li>
<li><b>1/4 tsp nutmeg </b></li>
<li><b>1 1/2 tsp baking powder (NOT SODA)</b></li>
<li><b>1 tsp kosher salt</b></li>
<li><b>6 tsp unsalted butter - chilled and chopped into slivers</b></li>
<li><b>1/2 cup buttermilk - chilled</b></li>
</ul>
<ul>
<li><b>Vanilla Ice Cream or Creme Fraiche </b></li>
</ul>
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Heat oven to 400 degrees. Toss all fruits, brown sugar, vanilla and corn starch in a medium bowl. Transfer into a large saute pan. Cook over medium/medium low heat, watching closely until mixture thickens and bubbles (about 5-7 minutes). Stir in the butter and kosher salt and zest. Set aside to cool. Meanwhile, make the dough. Stir all dry ingredients in a medium mixing bowl. Cut in butter with forks, your fingers or pastry cutters until the mixture resembles coarse meal - you will remember this technique from <a href="http://gour-maybe.blogspot.com/2012/05/derby-is-over-but-theres-never-bad-time.html" target="_blank">the Blackberry Farm Biscuit</a>s! Stir in buttermilk until the dough just comes together. Turn out onto a lightly floured surface. Pat the dough into a rectangle that is about 3/4 inch thick. Use biscuit cutters or a knife to cut the dough into squares or rounds. Scoop berry mixture from saute pan into a rectangular pyrex or baking dish that is at least 3 inches deep (I used about a 6 w x 3.5 h x 12 l) using a ladle. Once all the berries have transferred, discard any leftover liquids in the pan. You don't want your berries to be too filled with liquid, which could make the dough soggy. Top with the cut dough squares, which you can sprinkle with sugar if you like. It doesn't have to be super pretty - I actually like the rustic look. Bake for 30 minutes or until biscuits are just done. Serve warm with vanilla ice cream or creme fraiche! (I like to sweeten my creme fraiche with a little honey). Enjoy! Happy Memorial Day!<br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-28133287969001215202013-05-05T12:07:00.002-05:002013-05-05T12:07:13.577-05:00Easy Migas for Cinco De Mayo or Any Day<br />
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Being from Texas, Tex-Mex food is near and dear to my heart on any day of the year<b>,</b> and when Cinco de Mayo rolls around (which we Texans take very seriously), I don't wait for an afternoon Margarita, I start my celebration with breakfast, and my favorite Tex-Mex breakfast dish is definitely Migas. Migas are one of those egg dishes that have almost endless variations, which is nice, because you might already have a lot of the ingredients in your fridge. Migas usually are eggs, onions/tomatoes/veggies, some kind of meat and tortilla strips, as well as cheese - melty delicious cheese! This is a basic recipe that is perfect for breakfast, brunch or even dinner. I use a thin tortilla chip instead of regular or fried corn tortillas, because I like the thin nature of the chips, and the way they hold up in the eggs - not to crisp, not too soggy. This recipe also has no meat, but you can totally add chorizo, sausage, bacon, etc. Just cook separately and stir in when the eggs are cooking. Eat them plain, or wrap them in a flour tortilla for ultimate carbo-heaven! Serve always with hot sauce like my favorite,<a href="http://www.cholula.com/" target="_blank"><b> Cholula</b></a><br />
This takes under 30 minutes. Get the migas madness after the jump!<br />
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<b>Migas (Serves 2 - easily double or triple)</b><br />
<b>You will need: </b><br />
<ul>
<li><b>3 large eggs - lightly beaten</b></li>
<li><b>1 T unsalted butter </b></li>
<li><b>1 cup thin tortilla chips, crushed (like Xochitl or similar brand)</b></li>
<li><b>1/2 cup yellow onion - diced</b></li>
<li><b>1/2 cup green onion (green and white parts) - chopped</b></li>
<li><b>1/2 cup cheddar cheese (grated) </b></li>
<li><b>1/2 cup tomato (chopped) </b></li>
<li><b>1/4 cup cilantro (chopped) plus a few leaves for garnish. </b></li>
<li><b>1/4 cup avocado (chopped)</b></li>
<li><b>1/2 T kosher salt</b></li>
<li><b>1/2 tsp black pepper </b></li>
<li><b>1/4 tsp cumin </b></li>
<li><b>4 flour tortilla (warm) for wrapping - optional</b></li>
<li><b>Hot sauce </b></li>
</ul>
<b></b><br />
<b><br /></b>Melt butter in a medium saute pan over medium heat. Add yellow onion and increase heat to medium high, cooking until the onions begin to brown. Reduce heat to medium, and add green onions and tomatoes, cook, stirring frequently for 5 minutes. Meanwhile, in a medium bowl, add beaten eggs and tortilla chips, let sit as the onions, tomatoes, and green onions cook.<br />
<br />Reduce heat to medium low. Add egg/tortilla mixture, cumin, half of the cheese, half of the cilantro, and half of the salt. Stir over medium low heat until eggs are just done, but still slightly wet. Warm tortillas (if using them) on a stove top or in an oven or microwave.<br />
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Remove migas from heat. Stir in remaining cheese, and cilantro, and salt and pepper. Top with avocado pieces and additional cilantro for garnish. Serve immediately with warm tortillas or alone with hot sauce options.<br />
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yum! <b><br /></b>polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-50511489894211019282013-04-22T12:02:00.000-05:002013-04-22T09:54:01.265-05:00Gour-Maybe Classic: Strawberry Thyme Shortcake with Honey Whipped Cream<div class="separator" style="clear: both; text-align: center;">
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Because I've been a bit of a posting slacker - wedding planning has been on my brain - I am reposting one of my favorite spring treat post from this time last year. Sorry:) New recipes coming this week I promise. If you don't like Strawberry Shortcake... well... then use another fruit, because this little stack of deliciousness is worth it in every way. This is a delicious adaptation of the classic, and it starts with a biscuit recipe from <a href="http://www.blackberryfarm.com/" target="_blank"><b>Blackberrry Farm</b></a> (this month, named the #1 Food Hotel according to<a href="http://www.bonappetit.com/" target="_blank"><b> Bon Appetit</b></a> Magazine). First, let me say, I am not an Atkins kind of girl, when people say that carbs are addicting, and you should avoid them, these are the biscuits that prove them right. But you can't avoid them, because they're addicting - gotcha! If you make them and then sneak off to a closet with the baking sheet, I would not be surprised. As you readers know, I like a balance of flavors. Salty and sweet; savory and sweet; herbal and sweet. Ok - maybe I just like sweets of all kinds. One of my favorite flavor combos is strawberry and thyme. Thyme is a great herbal counterpoint to the sweet strawberries. Because it's a berry recipe, what better biscuits to make than <b><a href="http://gour-maybe.blogspot.com/2012/04/cookbooks-gour-maybe-cant-live-without.html" target="_blank">The Blackberry Farm Cookbook's</a></b> (please tell me you went out and bought it after the first post) biscuits with a twist. I add chopped thyme and topped half of the biscuits with sugar so they have a little additional sweetness for the shortcake. Full instructions after the jump.<br />
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<ul class="ingredientsList">
<li class="ingredient">1 3/4 C All-purpose flour* (not self-rising)</li>
<li class="ingredient">3/4 teaspoons cream of tartar</li>
<li class="ingredient">3/4 teaspoons baking soda</li>
<li class="ingredient">3/4 teaspoons salt</li>
<li class="ingredient">1/4 cup cold vegetable shortening</li>
<li class="ingredient">1 C buttermilk</li>
<li class="ingredient">1/2 stick completely softened butter (spreadable) plus 2
tablespoon melted butter</li>
<li class="ingredient">1 tsp chopped thyme leaves - fresh - if you do not have fresh then I'm sorry, you are prohibited from using dried</li>
<li class="ingredient">2 C strawberries chopped (I prefer chopped over sliced)</li>
<li class="ingredient">1 half lemon</li>
<li class="ingredient">1 T light brown sugar</li>
<li class="ingredient">2 T honey, more to taste. </li>
<li class="ingredient">1 pint heavy whipping cream </li>
<li class="ingredient">granulated sugar </li>
</ul>
Chop the strawberries, discard stems. Place in a bowl with brown sugar and squeeze the 1/2 lemon over. Stir, and put in the refrigerator. Make biscuits. Preheat oven to 400 degrees. Butter a baking sheet. Sift together flour, cream of tartar, baking soda, and
salt into a bowl, then blend in shortening with your
fingers until mixture resembles coarse meal. See below picture if you need reference.<br />
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Add
buttermilk and stir just until it comes together to be a dough (see below picture).<br />
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Flour your work station - really flour - I'm serious, this is a wet dough. Flour your hands. Pat out dough on floured surface into a rectangle about 1/4 inch thick.<br />
<div class="instruction">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPKvX32VfjQaU3FiK1pMtej7nuUxZ7KjIf-LpvhRro0xaMdKOdDwZ1NZyvBGmkTJ90DjaWvTKi5LP-JeyS8I-po7bazJdH6qf3KpvIRCAwhv-B5fH9IenDvHZKrE_naRDd1oVQJrBOxM/s1600/doughfold.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPKvX32VfjQaU3FiK1pMtej7nuUxZ7KjIf-LpvhRro0xaMdKOdDwZ1NZyvBGmkTJ90DjaWvTKi5LP-JeyS8I-po7bazJdH6qf3KpvIRCAwhv-B5fH9IenDvHZKrE_naRDd1oVQJrBOxM/s320/doughfold.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">dough folding with butter</td></tr>
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Visualize that the dough has thirds horizontally. Spread the middle third of dough
evenly with softened butter. Fold dough bottom and top thirds over on each other, like a letter
(unbuttered bottom third up, then top third down over dough). Pat dough down again GENTLY into a 1/4 inch thick rectangle. Repeat folding process. I now add the thyme, but you don't have to. Now, pat down just barely until dough is about 1 inch thick. I know, lots of measuring. Cut out biscuits using a 2 inch biscuit cutter. I honestly used a small <a href="http://www.williamssonoma.com/" target="_blank">Picardie tumbler glass</a>, sturdy wine glasses will also work - just don't admit to it. because I don't own a biscuit cutter and it's Sunday and the stores are closed. Place biscuits on a baking sheet next just touching as you cut them out. </div>
<div class="instruction">
Gather scraps and pat out once more, then cut out final rounds and
transfer to baking sheet. Sprinkle with granulated sugar. Bake on middle rack about 15 minutes. I then transferred to upper rack to brown for 2 more minutes. It worked perfectly. Lightly brush the biscuits with melted
butter. Whip the heavy cream on high speed with a hand mixer or stand mixer until it is thick and stands on its own. Add 2T honey (to desired sweetness) Whip briefly to combine. Slice biscuit crosswise. Spoon strawberry mixture on bottom half, add whipped cream, cover with top biscuit half. I'd sprinkle some thyme and drizzle some honey over the whole thing - presentation people! </div>
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polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-49052146291389883202013-04-07T18:46:00.001-05:002013-04-07T18:46:05.128-05:00Kale, Squash, Sausage and Fontina Scramble <br />
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I think I've said before that breakfast is my favorite meal of the day. And of the breakfast options, nothing beats a good egg dish in my book. This egg dish, however, is not just for breakfast. In fact, it's one of my favorite breakfast-for-dinner options. To make a scramble satisfying enough for dinner, I do my eggs on top of sauteed kale, yellow squash and smoked sausage and top with some freshly grated fontina cheese and two over easy eggs. Yum! The smoky sausage, hearty kale and squash are a perfect base. I like to serve a little Cholula hot sauce on the side for some kick, but that's totally up to you. With a sprinkle of kosher salt and fresh black pepper, you are good to go with a delicious dinner in about 20 minutes.You could also use freshly grated Parmesan on top of your eggs. I love fontina - super creamy and melty! Get the scramble secrets - after the jump !<br />
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<b>Kale, Squash, Sausage and Fontina Scramble (Serves 2) </b><br />
<b>You will need: </b><br />
<ul>
<li>2 links smoked sausage (appx 6 inches in length each, or one 12 inch link), sliced in 1/4" slices</li>
<li>1 large yellow squash, cut in 1 inch cubes</li>
<li>4 cups baby kale or kale (roughly chopped)</li>
<li>4 cloves garlic, halved</li>
<li>2 T olive oil </li>
<li>4 farm eggs (or the freshest eggs possible)</li>
<li>1/4 cup fontina cheese, grated</li>
<li>2 tsp kosher salt</li>
<li>Fresh black pepper</li>
<li>Cholula or other hot sauce </li>
</ul>
<br />
Do the sausage, squash and kale first, in that order. In a large saute pan, saute the sausage slices over medium heat until they begin to brown and the fat renders (appx 5-7 minutes). Stir in 1 T olive oil and all the squash and garlic. Stir frequently over medium heat until the squash and garlic begin to brown. Transfer squash and sausage to a bowl, and set aside. Add kale to the saute pan, and stir over medium heat until just wilted - this only takes about a minute. Set aside. Add remaining 1 T olive oil to the pan. Crack the eggs into the pan, and cook "over easy". This just means that the eggs get cooked on the first side until the whites are almost completely set, and then flipped to cook on the other side. I usually cook for 3-4 minutes on side one, and then flip and do about 20 seconds on the other side. If you prefer your eggs more done, you can leave them for longer. Layer half of kale, then sausage and squash in a shallow bowl and then top with 2 eggs. Sprinkle with fontina cheese. Repeat for second plate. Sprinkle with kosher salt and pepper. Enjoy! Add a few dashes of Cholula, if you want to get spicy. polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-38053295781008856792013-04-02T18:16:00.001-05:002013-04-04T10:50:13.614-05:00Amazing Gour-Maybe Homemade Tortilla Soup<div>
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Growing up in Texas, I have had, shall we say, MORE than my fair share of tortilla soup. Maybe 150 bowls? Maybe 200? I could eat it every day. And with this recipe, you might want to as well. I'm on a mission to get everyone across the country to experience this classic (or at least classic in my neck of the woods!) There are so many different variations, from the almost clear, reddish tomato broth with hunks of veggies and chicken, to the thicker, heartier versions with more of a stew-like base. Some add rice, beans, even corn. As long as you have tortillas and chicken in there, you are free to make it your own! I love the flavors, and since I love to garnish as anyone will attest, any soup with more than 5 garnish options per serving is on my favorite list. This tortilla soup is the product of a lifetime of experimentation. I love the heat, the complexity of flavors, and the colorful presentation. It's perfect Gour-Maybe fare, because it seems like just soup, but after that first bite - it's just an explosion of flavor. Make the stock ahead and the rest of the process just takes an hour. You can serve this for your family and have plenty of leftovers - but not for long. Get all the soup secrets after the jump. </div>
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<b>Amazing, Gour-Maybe Homemade Tortilla Soup</b></div>
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<b>Soup: </b></div>
<ul>
<li>6 T vegetable oil </li>
<li>6 corn tortillas, chopped into 1" pieces</li>
<li>8 garlic cloves, minced
</li>
<li> 1/2 cup chopped cilantro
</li>
<li> 1 medium yellow onion, chopped
</li>
<li> 1 (28 ounce) can diced tomatoes</li>
<li>1/2 green bell pepper, chopped</li>
<li>1/2 red bell pepper, chopped</li>
<li>10 small cherry tomatoes, whole</li>
<li>2 T tomato paste</li>
<li> 2.5 T ground cumin
</li>
<li> 1.5 T chili powder
</li>
<li> 3 bay leaves
</li>
<li> 8 cups homemade chicken stock*Recipe follows, plus more to adjust thickness (warm)</li>
<li>1 T kosher salt
</li>
<li> 1 tsp cayenne pepper </li>
<li>1 whole chicken, boiled and shredded *from stock below</li>
</ul>
<div>
</div>
<div>
</div>
<div>
</div>
<div>
<b>Stock: </b></div>
<ul>
<li>1 whole chicken, appx 4 lbs</li>
<li>1 bunch flat leaf parsley </li>
<li>1 yellow onion, cut in large chunks</li>
<li>1 red onion, cut in large chunks</li>
<li>5 carrots, cut in half</li>
<li>8 celery stalks, cut in half</li>
<li>1 T salt</li>
<li>1 tsp pepper </li>
</ul>
<div>
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<b>Garnishes: </b>(I use all of the below) <br />
<ul>
<li> shredded jack or cheddar cheese
</li>
<li> diced avocado </li>
<li>green onion/scallions, chopped </li>
<li>cilantro</li>
<li> sour cream (optional) </li>
<li>chili powder </li>
<li> corn tortillas, sliced into strips and fried crisp
</li>
</ul>
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<b>Directions:
</b><br />
First make the stock. You can do this ahead or the night before. Add all stock ingredients to a large stockpot, cover with water. Bring to boil, cover, and simmer for 2 hours. Let cool 30 minutes. Shred light and dark meat and set aside. Reserve stock and set aside or refrigerate overnight. If you chill it overnight, then warm stock in a large stockpot before adding to the recipe. In a second large enamel or iron or non-stick stockpot, heat the vegetable oil over medium heat. Add the tortillas, garlic, cilantro, both bell peppers and onion, cooking for 5 minutes, or until onions have become translucent. Add the tomatoes, the tomato paste, and the diced tomatoes, and bring mixture to boiling/bubbling. Add cumin, chili powder, kosher salt and bay leaves, and stir vigorously to combine. Add homemade chicken stock and return to a boil. Reduce heat. Transfer half of the soup to a blender (if you have a Vitamix, even better) and puree on medium speed, until fairly smooth. Add puree back to stockpot. This gives a nice texture - a thickened base mixed with the remaining broth and veggies. Add more chicken stock to thin it out. I prefer this style of tortilla soup with a thicker base. Add cayenne and simmer for an additional 45 minutes. Remove the bay leaves and stir in shredded chicken (NOTE - YOU DO NOT BY LAW HAVE TO USE ALL THE CHICKEN. ADD GRADUALLY TO THE CONSISTENCY YOU LIKE. Garnish with cheese, onions, chili powder, cilantro and avocado, plus sour cream and fried tortillas if you want - and I suggest you want! Enjoy. </div>
polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-19684566900599342092013-03-24T18:37:00.002-05:002013-03-24T18:37:56.481-05:00Chocolate Chip Banana "Bread"<br />
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Bread or cake? Bread or cake? This Chocolate Chip Banana "Bread" is a delicious, baffling little concoction that has the flavor of banana bread, the texture of cake/muffins, and some extra treats like chocolate chips and chopped pecans. It's light, flavorful and makes your house smell beyond amazing when you bake it. It can be a dessert or a sweet breakfast bread, because bottom line - it's just really good. I like to make it when I have over purchased bananas like I did this week, and forget to use them because you've been at fabulous <a href="http://www.rancholoma.com/" target="_blank"><b>Rancho Loma</b></a> getting engaged! (It's been a pretty good weekend people! I have much more to blog on an amazing dinner we had there later). Back to the business at hand. I was also trying to find a way to use up the Guittard chocolate chips I used in the <b><a href="http://gour-maybe.blogspot.com/2013/03/the-best-brownies.html" target="_blank">brownies</a> </b>last week or week before last,<b> </b>so I don't just keep eating them from the bag in handfuls. This is so easy and takes about 1.5 hours to make from start to finish. Get the delicious, easy recipe after the jump!<br />
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<b>
Chocolate Chip Banana "Bread" </b></div>
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<b>You will need: </b><br /><ul>
<li> 1 cup granulated sugar
</li>
<li> 8 T unsalted butter, softened </li>
<li> 3 ripe bananas
</li>
<li>2 T heavy whipping cream
</li>
<li> 1 tsp cinnamon </li>
<li>1 tsp vanilla </li>
<li> 2 cups cake flour
</li>
<li>1.5 tsp baking powder
</li>
<li> 1 tsp baking soda
</li>
<li> 1 tsp salt </li>
<li>1/4 cup chocolate chips (I use Guittard)</li>
<li>1/4 cup chopped pecans (optional)</li>
</ul>
<div>
Preheat your oven to 325 degrees. Butter a 9 x 5 x 3 inch loaf pan. First, cream the granulated sugar and butter in a large mixing bowl until fluffy. <br />
<br />In a medium bowl, mash the bananas vigorously with a fork. With a hand mixer on low speed, stir in the cream, vanilla and
cinnamon. In a third bowl, mix together the remaining dry ingredients: cake flour, baking powder, baking
soda and salt.
<br />
<br />Add the banana mixture to the creamed mixture and beat on medium speed about 30 seconds, or until well combined. Slowly add the dry ingredients, and continue to beat on low speed until just incorporated.
Stir in the pecans and chocolate chips by hand. <br />
<br />Pour batter into the loaf pan and bake 50-55 minutes or
until a toothpick inserted in the center comes out clean. Enjoy warm or let cool. I usually like warm so I can eat the bread with the melty chocolate chips!<br /></div>
<br />
</div>
polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-32865785391229867372013-03-17T19:48:00.001-05:002013-03-17T19:48:27.849-05:00Shepherd's Pie <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqcedN6EBaLu6VCvHGPmTcxhcuJ8IpPZ4WoVUjCgU6v6iXYpHJr-nklDnbOAJ_zvXx7M6SwNbs06YsmmsEYQYbuZy655yfQh_WB5j5k18-iIfNZmTE_kuhfKhudCvieh6xS5Umd7CkXg/s1600/done.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqcedN6EBaLu6VCvHGPmTcxhcuJ8IpPZ4WoVUjCgU6v6iXYpHJr-nklDnbOAJ_zvXx7M6SwNbs06YsmmsEYQYbuZy655yfQh_WB5j5k18-iIfNZmTE_kuhfKhudCvieh6xS5Umd7CkXg/s640/done.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">brown and delicious - just 3-5 minutes under the broiler</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEruRp4oZ2P8xHF7COjsIOtQdMG-ACFQ5_NDdNAR3r4VYgCYotOG_zZfQ7G9o_cl5q8U1-b9eLqUQwVZ8JJkYwcChY9MQUttDHIu3gqmXblKwgMMgRr9vQ1zUwlYadpZK5zZ-CI78I-bQ/s1600/almostdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEruRp4oZ2P8xHF7COjsIOtQdMG-ACFQ5_NDdNAR3r4VYgCYotOG_zZfQ7G9o_cl5q8U1-b9eLqUQwVZ8JJkYwcChY9MQUttDHIu3gqmXblKwgMMgRr9vQ1zUwlYadpZK5zZ-CI78I-bQ/s640/almostdone.jpg" width="640" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7nsBba8hjlQKfqeZoYKn0zhEnc_lGuvEZoYMkBCTD8hyj-6A54_LI-SJ-KyfVdq38EgOqFo8PAPoGBBjmZ9cUkysOTnIYZiQtSUFsK3WM-t_05m37JncM1PqKw09Z54kmtNCul3-yjI/s1600/cooking.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7nsBba8hjlQKfqeZoYKn0zhEnc_lGuvEZoYMkBCTD8hyj-6A54_LI-SJ-KyfVdq38EgOqFo8PAPoGBBjmZ9cUkysOTnIYZiQtSUFsK3WM-t_05m37JncM1PqKw09Z54kmtNCul3-yjI/s640/cooking.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lots of amazing flavors in this pot</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFml19awmGL9hma9ZHc_oPaeU5Rw9vypziZyOsfCxAGNyW9VlIR5z1SIoa1MltgRhxgbv9yK4hyphenhyphennxqyxgZLqmyc6jO_QFo7PPHSvjfDoZ_B9bDkJwd4b6sbfVKKXCYAO_uYRTtuh36-yM/s1600/potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFml19awmGL9hma9ZHc_oPaeU5Rw9vypziZyOsfCxAGNyW9VlIR5z1SIoa1MltgRhxgbv9yK4hyphenhyphennxqyxgZLqmyc6jO_QFo7PPHSvjfDoZ_B9bDkJwd4b6sbfVKKXCYAO_uYRTtuh36-yM/s640/potatoes.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fluffy mashed potatoes</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2YXlm_fSzxj4x5DCr-kcMXA7wSh98z21VHkuamF-6Y2LgfW2VCvRjH6ZBHz5XpBAGW0jSW6igwiqydtJPY-FQS25XBdPC4Z6SMHyZZw5ngkx3NexZWe7eaqz6IUFSoXH5fVd7h_gC9M/s1600/lambbrown.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2YXlm_fSzxj4x5DCr-kcMXA7wSh98z21VHkuamF-6Y2LgfW2VCvRjH6ZBHz5XpBAGW0jSW6igwiqydtJPY-FQS25XBdPC4Z6SMHyZZw5ngkx3NexZWe7eaqz6IUFSoXH5fVd7h_gC9M/s640/lambbrown.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">perfectly browned lamb</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yhm7EoBhfN3uw8WJzdAJn8NdpMNhQjw4B0hqMdY4MTih0i1Gz4PGQB9zvC0KIkj1xFh8Vn8fA-A0Zpv060I9NK2O9thYcCI6qVazfi4p5bPNKSnZBRfaNiMgi7jIseD0fRDL9tkIixU/s1600/lambraw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7yhm7EoBhfN3uw8WJzdAJn8NdpMNhQjw4B0hqMdY4MTih0i1Gz4PGQB9zvC0KIkj1xFh8Vn8fA-A0Zpv060I9NK2O9thYcCI6qVazfi4p5bPNKSnZBRfaNiMgi7jIseD0fRDL9tkIixU/s640/lambraw.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">raw lamb tossed with flour and salt & pep</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaLPxCrHN_Ez8QKlFBN9OZLqBxtV4z0RVOUKeoVHnJ-acOh71tn6WPCXjOOFtv1TCOx4RN2mOato-278Omwpcvi-J9qBN46nPpuIvMKfMH9gLLEPYC07ukHvnAkJ-ey8ArAzl9sspQog/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGaLPxCrHN_Ez8QKlFBN9OZLqBxtV4z0RVOUKeoVHnJ-acOh71tn6WPCXjOOFtv1TCOx4RN2mOato-278Omwpcvi-J9qBN46nPpuIvMKfMH9gLLEPYC07ukHvnAkJ-ey8ArAzl9sspQog/s640/ingredients.jpg" width="640" /></a></div>
<br />
Happy St Patty's Day, Gour-maybe followers! In honor of the holiday, and my Irish heritage, I decided to make some Irish comfort food (and cure for a bit of a hangover) - Shepherd's Pie. The story goes that these meat pies were originally made from beef and called "Cottage" pies. However, with lamb, they are called "Shepherd's Pie" because it's made from sheep. A little Irish fun fact. There are lots of versions out there, but I chose to adapt a <a href="http://www.yummly.com/recipe/external/Shepherd_s-Pie-Epicurious-51601" target="_blank">Gourmet Magazine recipe</a>, because I like the fact that it uses chunks of lamb (vs ground) and has lots of savory flavors from the leeks and turnips. I added sunchokes because I am obsessed with the flavor. You can leave them out and substitute 1/2 C more potatoes. This takes about 3 hours from start to finish, but it's perfect for a weekend dinner and will yield lots of leftovers. And who really needs an excuse for a delicious lamb and potato situation to happen on their dinner plate? Get the recipe and steps after the jump.<br />
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<a name='more'></a><br /><br />
<strong>Shepherd's Pie (Serve 6-8)* Adapted from <a href="http://www.yummly.com/recipe/external/Shepherd_s-Pie-Epicurious-51601" target="_blank">Gourmet Magazine</a></strong><br />
<strong>You will need: </strong><br />
<strong><br /></strong>
<strong>For lamb and vegetable filling</strong>
<br />
<ul class="ingredientsList">
<li class="ingredient">1/2 lb golden pearl onions</li>
<li class="ingredient">1/2 large white onion </li>
<li class="ingredient">2 large leeks (white and pale green parts only), cut into 1/2-inch-thick slices and washed to remove any dirt</li>
<li class="ingredient">2 lb boneless lamb leg, cut into 1/2 inch chunks</li>
<li class="ingredient">3 tsp kosher salt</li>
<li class="ingredient">1 tsp black pepper</li>
<li class="ingredient">4 T all-purpose flour + 2 T Addl</li>
<li class="ingredient">3 1/2 T unsalted butter, softened</li>
<li class="ingredient">2 T chopped garlic</li>
<li class="ingredient">1 cup dry white wine like Pinot Grigio</li>
<li class="ingredient">1 1/2 T tomato paste</li>
<li class="ingredient">1.5 cup beef broth</li>
<li class="ingredient">1 cup water</li>
<li class="ingredient">2 tsp chopped fresh thyme</li>
<li class="ingredient">2 tsp chopped fresh sage </li>
<li class="ingredient">5 carrots, cut diagonally into 1/3-inch-thick slices</li>
<li class="ingredient">2 medium turnips, peeled and cut into 1/2-inch pieces</li>
</ul>
<br />
<strong>For mashed potato topping</strong>
<ul class="ingredientsList">
<li class="ingredient">3 lbs Russet potatoes, peeled, in 1 inch dice</li>
<li class="ingredient">1/4 lb sunchokes/jerusalem artichokes, peeled, in 1 inch dice (or 1/2 c additional potato)</li>
<li class="ingredient">1/2 cup heavy whipping cream</li>
<li class="ingredient">1/2 cup 2% milk</li>
<li class="ingredient">3 T unsalted butter</li>
<li class="ingredient">1 T kosher salt</li>
<li class="ingredient">1 teaspoon black pepper</li>
<li class="ingredient">1/2 cup grated Parmesan cheese - fresh </li>
</ul>
<br />
<br />
<b>Filling </b><br /><div class="instructions" id="preparation">
<div class="instruction">
Preheat oven to 350°F.
First, blanch pearl and white onions in a 2- to 3-quart pot of <a href="http://www.epicurious.com/recipes/food/views/105591">boiling salted water</a> 1 minute, then transfer with a slotted spoon to a bowl of ice cold water to
stop cooking. Drain onions and peel, trimming root ends with a paring
knife. </div>
<div class="instruction">
</div>
<div class="instruction">
<br /></div>
<div class="instruction">
Pat diced lamb dry and sprinkle with 3 teaspoon salt and 1
teaspoon pepper. Put lamb and 4 tablespoons flour in a medium bowl and toss to coat lamb. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Melt 2 tablespoons butter in large stockpot over
moderately high heat until foam subsides, then brown the lamb, working in two batches. Use tongs to turn the lamb as it browns, about 5 minutes. Add 1 tablespoon garlic and cook, stirring, 2 more
minutes. Transfer browned lamb and garlic to a plate and repeat with remaining lamb and tablespoon garlic. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Add wine to pot and deglaze by boiling over
high heat, stirring and scraping up brown bits, 1 minute. Stir in the
tomato paste and bring to a boil, stirring, until liquid is reduced by half, about 5
minutes. Add broth, water, thyme, browned lamb with any juices, onions, leeks, carrots, turnips, remaining
teaspoon salt, and remaining 1/2 teaspoon black pepper and stir to combine.
Bring to a simmer over moderately high heat, then remove from heat. Cover and braise lamb and
vegetables in middle of oven, stirring once or twice, until lamb is
tender, 1 1/2 to 2 hours. Add more beef stock if necessary to maintain a sauce. Adjust seasoning to taste.</div>
<div class="instruction">
<b><br /></b></div>
</div>
<div class="instructions" id="preparation">
<strong></strong></div>
<div class="instructions" id="preparation">
<b>Mashed Potato Topping</b><br /><div class="instruction">
Peel and chop potatoes and sunchokes into one inch cubes. Place in medium stock pot. Cover potatoes with salted, cold water and simmer, uncovered, until very tender, 20 to 25 minutes. Drain in a colander. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
In the same stock pot, bring cream, milk, and butter to a simmer - use medium heat. Stir so that butter melts completely. Add salt and pepper. Force hot potatoes and sunchokes through a food mill into hot cream mixture and stir to combine. Keep warm,
covered and set aside. If this cools to much, just reheat on low, so you have a warm mixture to top your filling. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
<b>Putting it all together</b></div>
<div class="instruction">
Set oven to Broil. Stir remaining 1 1/2
tablespoons butter and remaining 2 tablespoons flour in a small bowl to
form a thick paste. Spoon 1 cup cooking liquid from stock pot into a
small saucepan and bring to a boil. Whisk in butter and flour paste, then simmer,
whisking occasionally, until thickened, about 2 minutes. Stir mixture into lamb and vegetables. Pour lamb and vegetables into a 3 quart casserole dish. Spread evenly. Spoon potatoes over lamb and vegetables and spread
evenly with a fork, making a pattern with tines. Sprinkle evenly with Parmesan cheese. Broil about 3 inches
from heat until top is golden, about 3 minutes. </div>
<div class="instruction">
<br /></div>
<div class="instruction">
Serve immediately! Enjoy. </div>
<div id="chefNotes">
.
</div>
</div>
polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-33296136405078745972013-03-12T21:52:00.003-05:002013-03-12T21:53:52.425-05:00Follow Gour-Maybe EVERWHERE! <div class="separator" style="clear: both; text-align: center;">
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0tag:blogger.com,1999:blog-5355805864008328686.post-23528515878342178162013-03-10T19:05:00.000-05:002013-03-10T19:05:25.861-05:00Roasted Red Pepper, Kalamata Olive & Feta Couscous <br />
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<br />
Couscous is definitely one of my favorite staples, for two reasons. First, I can combine it with an almost endless list of flavors and ingredients. Second, it's a carb that takes less than five minutes to make. For me, the sooner I can get a carb into my mouth, the better. This recipe is beyond easy and perfect for any weeknight side. It's Greek inspired and the flavors are bold. The saltiness of the feta and olives really work well and a dash of lemon zest sets it off. It's great with just veggies for you vegetarians, but you can add a protein of your choice (shrimp, chicken) and make it a more substantial main course. My boyfriend who had never really had couscous and is skeptical of many of my unusual food choices described it as "light but hearty" and "I could eat this" which is high praise for a new food in his book. This particular version takes about 15 minutes and you can't beat that for a gourmet tasting dish that is also pretty dang good looking - note you can also serve it warm or cold. Get the recipe after the jump!<br />
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<a name='more'></a><br />
<b>Roasted Red Pepper, Kalamata Olive & Feta Couscous (Serves 4-6 as a side)</b><br />
<b><br /></b>
<b>You will need: </b><br />
<ul>
<li>1 5.8 oz box Couscous - I use Near East Roasted Garlic, prepared to package instructions</li>
<li>1/3 C chopped roasted red peppers</li>
<li>1/3 C chopped sun-dried tomatoes in olive oil</li>
<li>1/3 C chopped kalamata olives</li>
<li>1/3 C feta cheese, crumbled</li>
<li>2 tsp kosher salt</li>
<li>2 tsp black pepper</li>
<li>2 T chopped Italian parsley</li>
<li>1 tsp chopped oregano </li>
<li>1 tsp lemon zest</li>
</ul>
Prepare the couscous according to package directions. After you fluff it, transfer to a large bowl. Add remaining ingredients, stir well to combine. Adjust seasoning to taste. Sprinkle with parsley. Serve warm immediately as a side, or refrigerate until cold. Enjoy! No, seriously, you are done! Completely done. Isn't that nice?<br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com1tag:blogger.com,1999:blog-5355805864008328686.post-32302401654705026482013-03-03T17:45:00.000-06:002013-03-13T09:21:25.570-05:00THE. BEST. Brownies <div class="separator" style="clear: both; text-align: center;">
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What makes a brownie THE BEST freaking brownie I've ever eaten or made? Well, that would be a combination of great ingredients, the perfect consistency, and some little tricks that make the overall flavor extra special. In my case, those tricks are instant espresso, melted salted butter, Mexican vanilla and <b>Guittard semi-sweet chocolate chips. </b>Chocolate fans, you are in luck. Brownies are a great entertaining dessert, because they are so easy. I only use one bowl, and one pan, and the whole batch takes less than 40 minutes. These are so amazing warm, that I usually have to grab "one" - note - size of the "one" not defined - out of the oven, but they are so moist and chewy that they stay that way even when cool. I make mine without nuts, but please feel free to add nuts - I know I am strange but I just don't like nuts in my brownies. If these don't blow your mind, please let me know what brownies you've been eating, so I can make those! The chocolaty goodness begins after the jump.<br />
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<b>THE. BEST. Brownies</b><br />
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<ul>
<li><b>1 1/3 C All-purpose flour</b></li>
<li><b>3/4 C best-quality unsweetened cocoa </b></li>
<li><b>2 C granulated sugar</b></li>
<li><b>4 large eggs - room temperature</b></li>
<li><b>3/4 C vegetable oil </b></li>
<li><b>2 tsp Mexican vanilla extract (you can use regular)</b></li>
<li><b>1 tsp butter flavoring</b></li>
<li><b>1 tsp kosher salt </b></li>
<li><b>3 tsp salted butter, melted</b></li>
<li><b>1 T instant espresso</b></li>
<li><b>1 1/2 tsp baking powder</b></li>
<li><b>1 tsp cornstarch</b></li>
<li><b>1 C best-quality chocolate chips </b></li>
<li><i><b>1 C chopped pecans or walnuts - optional</b></i></li>
</ul>
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Pre-heat oven to 350 degrees. Grease (I use butter) a 9 x 13" Pyrex or dark coated pan. In a large bowl by hand, or in the bowl of a stand mixer, whisk the eggs and the sugar vigorously until well combined and fluffy (about 1 minute). Add cocoa, vanilla, salt, instant espresso, baking powder, cornstarch. butter flavoring and flour. Stir or mix until well combined - approximately 1 minute. Stir in oil on low speed until completely incorporated. Stir in melted butter and chocolate chips (and nuts if using). Pour into baking pan. Bake for about 25 minutes or until a toothpick comes out clean. I like these JUST done. 25 minutes is perfect in my kitchen, but test at 20 to make sure yours is the same. Let cool 10 minutes. Slice and enjoy!<br />
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**For Technorati claiming MRXE8BNHMFRS ** <br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com2tag:blogger.com,1999:blog-5355805864008328686.post-21852643571431633542013-02-25T18:35:00.001-06:002013-02-25T18:35:31.381-06:00Roasted Beet and Burrata Salad with Basil (Triple B Salad)<div class="separator" style="clear: both; text-align: center;">
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This Triple B (Basil, Burrata, Beets) salad must be one of my favorite Gour-Maybe salads of all time. The combination of earthy beets, with the fresh creamy Burrata and sweet basil is truly hard to beat. Seriously. That's right, I went right to the "beet" pun and didn't even think twice. The only thing time consuming with this recipe is roasting the beets. I make enough for two salads, because once I have the first one, I am already craving another. And it looks beautiful too! If you've never cooked with Burrata, it's like mozzarella and cream had a baby. A delicious, rich, creamy baby that you can buy at the store. "Burrata" means buttered in Italian - fun fact. You buy it packaged, and I use half for each salad. I used red beets, but you could use golden or a combination. The vibrant colors make this as tasty to your eyes as it is to your mouth. Don't beat around the bush. (I did it again). Go make this salad - recipe after the jump!<br />
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<a name='more'></a><b>Triple B Salad "Burrata, Basil and Beet"</b><br />
<b>(Makes 2 main portion salads or 4 side salads)</b><br />
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<b>You will need: (for each main portion salad): </b><br />
<ul>
<li><b>1.5 beets (red or golden), peeled then roasted until tender</b></li>
<li><b>1 T olive oil </b></li>
<li><b>1/2 package Burrata cheese (Bel Gioioso or Di Stefano) - about 4 oz</b></li>
<li><b>1 bunch basil leaves - about 6 leaves</b></li>
<li><b>1 handful baby kale or other dark greens</b></li>
<li><b>2 T olive oil</b></li>
<li><b>Coarse kosher salt</b></li>
<li><b>Fresh ground black pepper</b></li>
</ul>
Pre-heat oven to 400 degrees. Place peeled beets with 1 T olive oil in an aluminum foil packet and wrap completely. Roast for 1 hour or until tender. Let cool for about 2 hours. You can do this ahead and have them in the fridge. When you are ready to prepare the salad, slice beets into 1/4 inch slices. You can actually slice them any way you want, but I think this makes a nice presentation. To plate, place the Burrata in the center of the plate. Arrange the beet slices around the Burrata. Place basil leaves and greens on top of the beets. Drizzle the entire plate with the olive oil. Sprinkle with coarse kosher salt and black pepper. Enjoy! Get ready to want one for your next 5 meals. <br />
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<br />polocat11http://www.blogger.com/profile/09991709901872298399noreply@blogger.com0