tag:blogger.com,1999:blog-5815868266502916602024-03-13T23:30:15.631+01:00Eating in DenmarkA journal of what I'm cooking and eatingSBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-581586826650291660.post-38612153002530277052012-10-09T11:34:00.000+02:002012-10-09T11:34:04.202+02:00Hokkaido Pumpkin Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I’ll just come right out and say it. I took pumpkin for granted. Guilty as charged. I refer to my pre-Denmark days when I could go to any supermarket and buy as much canned pumpkin as I wanted. This was also a time when I had yet to discover just how delightful and soul-satisfying a steaming bowl of pumpkin soup could be. Never a fan of pumpkin pie--I enjoy it more as I get older--in my kitchen pumpkin strictly had been relegated to baked goods, such as muffins, cookies, and pancakes.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">A year or so ago I grew excited upon spotting a jar of “canned” pumpkin in my local Danish grocery store. It was a large jar that contained brightly colored orange spears...in some sort of clear liquid. Okay, well, not the kind of canned pumpkin I was used to, but pumpkin nonetheless. Even though I was put off by the orange flesh floating around in the jar, not so unlike animal fetuses in formaldehyde, I bought it anyway. When I got up the nerve to remove the lid I pierced a piece with a fork. It had a mysterious odor and it became clear that it was pickled in some sort of brine a la sweet pickles. </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I loathe sweet pickles</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. I plugged my nose and took a bite but the texture--rotten banana? overcooked cauliflower?--stopped me dead in my tracks. Let’s suffice it to say that the jar of pumpkin was short lived. </span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">From that moment forward I pretty much resigned myself to the fact that I would lead a pumpkin-less existence, at least when it came to food. </span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">That’s when I discovered the hokkaido (also known as red kuri, also known as potimarron). Oh thank heavens for Hokkaido. Hokkaido...</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">let me count the ways</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. I was visiting a friend who served mugs of warm and spicy hokkaido soup. I about died. That’s dying in the good way. I seriously suspect this soup has medicinal qualities. It has depth. It has texture to end all textures. And the color? I could stare at it for hours. Okay, maybe I need more to do.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Hokkaido is small in size. It’s a bright, bright orange. It’s flavor is sweet and nutty. It’s easy to peel and less watery/more flavorful than big pumpkins. We’re not so far into October and I’m on my third batch of soup. Hokkaido starts to appear in the stores (and on roadside stands) here in mid- to late-September. Yesterday was another big day for me, along with a new hokkaido, I picked up the last two butternut squash at the veggie market. These are a bit of a rarity in my town. I rejoice simply because when one is living far from what one knows, it’s the little things that make a difference.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Hokkaido Pumpkin Soup</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ingredients:</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">800-900g (one biggish sized) Hokkaido, skin removed and flesh chopped.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3T olive oil</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cloves of garlic</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2t curry powder</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2t cumin powder</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2t koriander powder</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2t nutmeg (preferably freshly grated)</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-inch piece of fresh ginger, grated</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3c chicken or vegetable broth</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can coconut milk</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">the zest and juice of 1 lime</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt and pepper</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Directions:</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Using a sharp knife, carefully remove the skin of the hokkaido and cut into pieces a bit larger than bite sized. Saute curry and garlic in olive oil. Add broth, pumpkin and spices and let cook until pumpkin is soft, 20-30 minutes. Puree using a hand blender or in an upright blender. Return to pan. Add coconut milk and lime juice. Serve.</span>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-14127173929196683552012-10-01T10:08:00.000+02:002012-10-02T21:23:08.374+02:00Lemon, Olive, Parsley Quinoa Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_1SSS10dgy7z6FelNJXCG3EtzZ00mLeoUuSQ5DQD4DJSbu-g3RPSBMVb8s6Qy3Ytjs-ECAE-uOUKNP8L33aUAldTpAhCaz7dbZNFr3NwZ8stSNP26gWWX6tws8Vg8-RIF5x8g3h5B-oq/s1600/quinoa+cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_1SSS10dgy7z6FelNJXCG3EtzZ00mLeoUuSQ5DQD4DJSbu-g3RPSBMVb8s6Qy3Ytjs-ECAE-uOUKNP8L33aUAldTpAhCaz7dbZNFr3NwZ8stSNP26gWWX6tws8Vg8-RIF5x8g3h5B-oq/s400/quinoa+cakes.jpg" width="400" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I’ve wanted to share this recipe for months. </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Months.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> That’s how fast time has been flying. It gets away from me all the time. </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Get back here, time. Right this instant. </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> This meal has become a staple at our house. Here are the top five reasons you should hurry to your kitchen and whip some up:</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1. They’re delicious. Duh.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2. Quinoa...whole grain, protein.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3. Green olives. The kind you use in Martinis. Kalamata are also a good pick.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4. They look pretty.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5. Excellent leftovers.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6. Bonus: vegetarian.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Don’t let the semi-involved instructions deter you. On the surface, it might seem time consuming, but forming and shaping little patties in your hands is sort of meditative. Sometimes I break the recipe into three steps: cook the quinoa up to a day ahead; prepare the patty mixture and refrigerate up to 24 hours; shape the mixture into disks and pan fry.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">These are wonderful served warm on a bed of fresh baby spinach. I’ve had success spooning over either a mustardy vinaigrette or homemade basil pesto - both are amazing with these quinoa cakes. </span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I also like them cold. The one tip I have is to make your mixture moist enough before cooking. There is a fine line between a moist and tender texture and hockey pucks. You want to strike a nice balance between patties that are wet enough to stick together and keep their shape and those that fall apart when you put them in the pan. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAMsEVYPW8mw1V8SA_UjLvB4ZnCSk1eALCeqNB_Gharv2ytIDQVfkNCmwCIXwn_1xp6-S2oZFuW1CoDCL8d6R2mCU4qZ2WuemSVQT3U196D49kZsK7afZtq6LdpFPKexXSF9im65Qb-fM/s1600/quinoa+cakes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAMsEVYPW8mw1V8SA_UjLvB4ZnCSk1eALCeqNB_Gharv2ytIDQVfkNCmwCIXwn_1xp6-S2oZFuW1CoDCL8d6R2mCU4qZ2WuemSVQT3U196D49kZsK7afZtq6LdpFPKexXSF9im65Qb-fM/s400/quinoa+cakes+2.jpg" width="400" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Lemon, Olive, Parsley Quinoa Cakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Adapted from </span><a href="http://www.amazon.com/Super-Natural-Every-Day-Well-Loved/dp/1580082777"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Super Natural Every Day </span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ingredients:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3c cooked quinoa</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 eggs, lightly beaten</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium yellow onion, finely chopped</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cloves garlic, minced</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2c grated parmesan</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3c coarsely chopped green olives</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3c chopped parsley</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1T lemon zest</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4c bread crumbs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2t salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2t pepper or red pepper flakes</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-2T water</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2T olive oil</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Directions:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a large bowl, toss together onion, garlic, cheese, olives, parsley, lemon zest, bread crumbs, salt and pepper, and cooled quinoa.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add beaten eggs and stir until all of quinoa is moistened. If necessary, add more water, 1T at a time, to thoroughly moisten mixture. Err on the side of wet because the quinoa dries out during cooking.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Scoop mix by 2 tablespoons. Use clean, moist fingers to form into a patty.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cook 4-5 minutes each side in hot olive oil. Brown and remove to a paper towel lined plate. Serve warm or cold.</span>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-50849992341178441322012-09-24T10:29:00.001+02:002012-09-28T12:49:10.079+02:00Banana Fig Bread with Toasted Walnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_yONODV09haiOCN8wLR5ybD4kPkl7ttK1D_GUDtPY92bwvmoDcRYZENsKzuu4T1TTrP_pd32Hsg-nqAYF1aX91ZKXjOBTMOdFnVb8Cr_uoUjjRmFXg-pGmnHjCjk6tJlWB_fBsKATs9v/s1600/Banana+Fig+Bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO_yONODV09haiOCN8wLR5ybD4kPkl7ttK1D_GUDtPY92bwvmoDcRYZENsKzuu4T1TTrP_pd32Hsg-nqAYF1aX91ZKXjOBTMOdFnVb8Cr_uoUjjRmFXg-pGmnHjCjk6tJlWB_fBsKATs9v/s400/Banana+Fig+Bread.jpg" width="400" /></a></div>
<span id="internal-source-marker_0.0874836726886139" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I’m into quick breads lately. What’s not to love? Unlike most cake, it makes a convenient and healthyish breakfast. Enfold a slice in plastic wrap and it’s an easy-to-take-with you breakfast or snack. I have a long commute to my teaching job, so a big hunk of walnut-studded banana bread and a thermos of coffee help get me through the drive. Made with whole grain flour and yogurt it’s nutritious...but still a bit indulgent, too. Quick bread recipes also provide the basis for creativity. Zucchini bread updated with big, fat flakes of dried coconut is a hit...as is carrot bread chock full of dried, chopped dates.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In addition to their versatility, quick breads are so, um, </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">quick</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">, that before you know it, you can have homemade bread perfuming your kitchen and keeping you company for days. It has true staying power. Wrapped tightly in foil, it will keep well for up to a week. Like fine red wine, most quick breads actually improve with age. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Such is the case with Banana Fig Bread with Toasted Walnuts. Me and banana bread go back, way back, to the days when I couldn’t stomach the fruit in its natural state but would happily ingest it mashed up into batter and baked into a fragrant loaf of goodness. I’ve since made peace with the yellow boomerang, I even enjoy one on occasion--but always on the green side and never ever ever with brown spots, although ironically the darker the fruit the better the banana bread. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">While my kitchen has manufactured (okay, </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">made</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">) countless loaves of classic banana bread, a new variety caught my eye. The key difference here being the addition of dried figs, which get chopped up into little pieces and stirred into the batter. What results is a sublime and wholesomely decadent treat. That’s oxymoron speak for good.</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Banana Fig Bread with Toasted Walnuts</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br class="kix-line-break" /></span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Adapted from Ted Allen</span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ingredients:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1c chopped, toasted walnuts<br class="kix-line-break" />1 1/3c all-purpose flour<br class="kix-line-break" />2/3c whole wheat or other whole grain flour (spelt, graham, etc.)<br class="kix-line-break" />1/2 brown sugar<br class="kix-line-break" />1/4c sugar<br class="kix-line-break" />1t baking soda<br class="kix-line-break" />1/2t salt<br class="kix-line-break" />3 large ripe bananas, mashed<br class="kix-line-break" />1c dried figs, stemmed and diced<br class="kix-line-break" />6T unsalted butter, melted (or 6T vegetable oil)<br class="kix-line-break" />1/3c plain yogurt<br class="kix-line-break" />2 large eggs<br class="kix-line-break" />2t vanilla extract</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Directions:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 350F/180C</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Whisk flours and next four ingredients in a large bowl. Set aside.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine bananas and next five ingredients in a medium bowl, stir in walnuts.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Fold banana mixture into flour mixture.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spoon batter into a buttered and floured 9x5-in. loaf pan.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake 45-55 minutes or until a wooden toothpick comes out clean, shielding with foil as necessary (to prevent top from becoming too dark or burned).</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cool in pan on a wire rack 30 minutes.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove from pan; cool completely before slicing.</span>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-90865992264008365142012-09-17T11:06:00.000+02:002012-09-17T11:06:06.844+02:00Lemon Faux Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSXSI2x1hsIlzHKsHINRyaImiufLy4lcyG0dMO7uIDQalPAXC4D3oU9FWeL2jo0VtrVoH7vpZk87N8B6CSTt7H4nbdNvPP698g8w-0p-raYfevcpcpZQA-G5ScoWSfpVUypqoj97bQHDx/s1600/Lemon+pudding+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUSXSI2x1hsIlzHKsHINRyaImiufLy4lcyG0dMO7uIDQalPAXC4D3oU9FWeL2jo0VtrVoH7vpZk87N8B6CSTt7H4nbdNvPP698g8w-0p-raYfevcpcpZQA-G5ScoWSfpVUypqoj97bQHDx/s320/Lemon+pudding+2.jpg" width="273" /></a></div>
<br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I like the word </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">faux</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. There's not nearly enough moments in my life when I get to use it. <br /><br />Ahem, when I lived in the U.S. I’d occasionally buy packets of flavored powder that were mixed with firm, silken tofu to make a pudding of sorts. I’d find them in the health food section and they came in chocolate and vanilla flavor. Although the powder's distinct tang would inevitably impart a slightly awkward mouth feel, it took at least seven or eight (okay, many) bites of pudding for me to tire of it. More important is the smooth texture. When mixed into a creamy state, the velvety character of a pudding made with tofu is, dare I say, far superior to its milk-made cousin.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In Denmark I’ve never come across the powder, so this homemade lemon variety is perfect. I’d wager that making your own over buying the powder is a better bet anyway. The other reason I was quick to make this version is the delectable crumble topping. It’s akin to granola but with fewer chunky additions and the inclusion of thyme, which pairs stunningly with lemon.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">If you think tofu is gross and wouldn’t dare let it pass your lips, fuhgeddaboudit. Its extra lemony flavor--not to mention the creamy texture--is reason enough to put any tofu bias aside. Don’t be a tofuist. It’s not like being ageist or sexist, it’s worse. If you already embrace the tofu, there’s nothing else to say, is there? </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><strong>Lemon Faux Pudding</strong><br /><em>Adapted from</em> <a href="http://joythebaker.com/"><em>Joy the Baker</em></a></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pudding Ingredients:<br />1 block of firm silken tofu<br />2T fine cornmeal or semoule (I use the semoule I get in France)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pinch of sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/3 to 1/2c honey, depending on how sweet you want it</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">grated zest of one lemon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3T freshly squeezed lemon juice</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Crumble Ingredients:</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2T coconut oil, melted (can substitute with vegtable oil)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4t vanilla extract</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2T granulated sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4t sea salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3/4c rolled oats<br />1/4c unsweetened coconut (large flake or shredded)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1t fresh thyme leaves (I used dried)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><em>For the pudding:</em></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Wrap tofu between layers of paper towels and set aside for a few minutes to drain.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a food processor (or using a strong hand in a mixing bowl) combine tofu, cornmeal, salt, honey, lemon zest, and lemon juice. Blend until completely smooth.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Refrigerate a minimum of 1 hour.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><em>For the crumble topping:</em></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Set oven to 350F/180C and line a baking sheet with parchment paper.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine all dry ingredients. Add melted coconut oil and vanilla and stir until mixture is thoroughly moistened. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Spread the mixture in the pan and bake until golden and fragrant, 12-18 minutes, depending on your oven.</span><br />
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<br />SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-79761306134248839882012-04-30T13:13:00.002+02:002012-04-30T13:13:30.576+02:00Vegan Seed Cookies with Chocolate Chunks<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Cookies
make the world go round. <span style="mso-spacerun: yes;"> </span>It might sound
grand, but I wholeheartedly believe it.<span style="mso-spacerun: yes;">
</span>I have a vegan cookie for you that I’m pretty sure you’re going to
love.<span style="mso-spacerun: yes;"> </span>It’s a fun recipe to make with
kids.<span style="mso-spacerun: yes;"> </span>They can help you throw in the
ingredients, many of which are seeds.<span style="mso-spacerun: yes;">
</span>This recipe is also terrific because it’s customizable.<span style="mso-spacerun: yes;"> </span>Is there a person out there who doesn’t like
to put their own personal spin on dessert?<span style="mso-spacerun: yes;">
</span>An ice cream sundae tastes infinitely better with the topping of your
choice.<span style="mso-spacerun: yes;"> </span>I like caramel on mine.<span style="mso-spacerun: yes;"> </span>Chocolate is good too.<span style="mso-spacerun: yes;"> </span>And salted peanuts!<span style="mso-spacerun: yes;"> Y</span>ou get
the point.<o:p></o:p></span></span></span></div>
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</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">For the
record, I am not a vegan and have no plans to become one either.<span style="mso-spacerun: yes;"> </span>I do however enjoy baked goods and have a
life goal to try every dessert on the planet before I die.<span style="mso-spacerun: yes;"> </span>Forget “100 places to see before you die,”
for me it’s all about the sweets.<span style="mso-spacerun: yes;"> </span>But I
do try to eat healthfully most of the time.<span style="mso-spacerun: yes;">
</span>If I make cake or pie for dessert then I will almost certainly prepare
dinner with lots of vegetables and healthy protein.<span style="mso-spacerun: yes;"> </span>I try to eat several servings of fruits and
vegetables every day if for no other reason than to counteract all the sugar,
chocolate, and butter I consume.<o:p></o:p></span></span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;"><br />This vegan
cookie is a terrific option if you are looking for something sweet that still
errs on the side of healthy.<span style="mso-spacerun: yes;"> </span>It’s chewy
in the middle and crispy around the edges and contains tasty flecks of dark
chocolate that complement the seeds and peanut flavors.<span style="mso-spacerun: yes;"> </span>It would be wonderful with dried fruit and
shredded coconut, if that’s your thing.<span style="mso-spacerun: yes;">
</span>Mine contain sesame seeds and sunflower seeds but any seeds will do: <span style="mso-spacerun: yes;"> </span>poppy, pumpkin, and hemp are three that come
to mind.<span style="mso-spacerun: yes;"> </span>Flax seeds are essential and
you’ll want to “water” them to bring out the moisture before adding them to
your wet ingredients.<span style="mso-spacerun: yes;"> </span>Actual water comes
in handy too since you want a rather moist dough and the only moisture comes
from the wet flax and peanut butter.<span style="mso-spacerun: yes;"> </span>You
are welcome to try almond butter in addition to (or in substitution of) the
peanut butter. <o:p></o:p></span></span></span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Vegan Seed Cookies with Chocolate Chunks</span></span></b></span><span lang="EN-US" style="mso-ansi-language: EN-US;"><br /><span style="font-family: Calibri;"><span style="font-size: large;">
<i style="mso-bidi-font-style: normal;">adapted from chocolateandzucchini.com</i><o:p></o:p></span></span></span><br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">2T / 40g
whole flax seeds<br />
2T / 40g mixed seeds of your choice (I used sesame and sunflower)<br />
1/2c + 1T / 75g rye flour (substitute any other interesting flour such as
buckwheat or whole-wheat)<br />
1c + 2T / 150g all-purpose flour<br />
1 teaspoon baking powder<br />
1 teaspoon fine sea salt<br />
3/4c / 120g unrefined sugar<br />
4T / 80g all-natural peanut butter (or 40g each peanut butter and almond
butter)<br />
2T / 40g chopped dark chocolate<o:p></o:p></span></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Put the
flax seeds in a small bowl and cover with 80ml of water; set aside 10-15
minutes until mixture is thick.</span></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">In a medium
bowl, combine the seeds, flours, baking powder, sea salt, and chocolate pieces.<o:p></o:p></span></span></span></div>
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">In another
bowl, beat together the wet flax seeds, sugar, and nut butter(s) until
smooth.<span style="mso-spacerun: yes;"> </span>Fold in the flour mixture,
adding a little water as needed for the dough to come together.<span style="mso-spacerun: yes;"> </span>It should be slightly sticky.<o:p></o:p></span></span></span></div>
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</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Transfer
the dough onto a piece of parchment paper and roll it up into a log about 2 inches or 5cm
in diameter.<span style="mso-spacerun: yes;"> </span>Place the log in the
freezer for 30 minutes to 1 hour, until firm enough to slice neatly.<br /><o:p></o:p></span></span></span><br />
<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Preheat the
oven to 350F / 175C and line a baking sheet with parchment paper.<br /><o:p></o:p></span></span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Cut the log
into slices, about 1/2 inch or 1cm in thickness, and place them on the cookie sheet, giving
them a little room to expand.<br /><o:p></o:p></span></span></span><br />
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</span><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="font-size: large;">Bake for
12-15minutes, until golden and slightly dark around the edges.<span style="mso-spacerun: yes;"> </span>Transfer to a rack to cool completely.</span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span><br />SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-10820651975606703912012-02-28T14:35:00.004+01:002012-03-01T10:45:10.205+01:00Dutch Oven Fig and Walnut Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoTRqI6h6yCWp0_dCkC7JJ5y05puss3LtD9fUGInzNvhph-W3kPLRFzlGfeZClgGk8THD3wiFxddhWVez-iOu_jyFhFk0DWvhag8-gkxygb4ZgcGRGtHZQDS2fTMDJlXxnwpOp_Sl8CUp/s1600/February+2012+002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNoTRqI6h6yCWp0_dCkC7JJ5y05puss3LtD9fUGInzNvhph-W3kPLRFzlGfeZClgGk8THD3wiFxddhWVez-iOu_jyFhFk0DWvhag8-gkxygb4ZgcGRGtHZQDS2fTMDJlXxnwpOp_Sl8CUp/s400/February+2012+002.JPG" width="400" /></a></div><br />
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<span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Over the last few years or so it’s been my habit to hastily dismiss recipes that involve a dutch oven.<span style="mso-spacerun: yes;"> </span>The reason?<span style="mso-spacerun: yes;"> </span>I don’t have one.<span style="mso-spacerun: yes;"> </span>Er, didn’t think I did is technically more accurate.<span style="mso-spacerun: yes;"> </span>I would see recipe photos of great looking stews and slow cooked meats and think Nope, I’ll have to revisit that the day I have a dutch oven.<span style="mso-spacerun: yes;"> </span>Wouldn’t you know that it would be an inspiring recipe for fig and walnut bread baked in one of these covered vessels that would break me.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">I found myself plotting how I could carry out my new found mission: would I need to go out and lay down my hard earned Danish Kroner for one, or could I somehow get creative and pull it off using what I had on hand?<span style="mso-spacerun: yes;"> </span>But just as much as I didn’t want to shell out big money, I also realized I had no oven-safe pot that was deep enough to accommodate the risen dough or a cover to top it with for that matter.<span style="mso-spacerun: yes;"> </span>The lid is essential to perfectly lovely crust.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Thankfully, to quote Oprah, I had an Aha! moment.<span style="mso-spacerun: yes;"> </span>I asked my husband if we still had the cast iron pot in storage with the camping equipment.<span style="mso-spacerun: yes;"> </span>He said it should be there so I pulled on my boots and trudged down to the basement.<span style="mso-spacerun: yes;"> </span>After tripping over boxes, suitcases, and other—let’s face it—junk, I located said camping box.<span style="mso-spacerun: yes;"> </span>I opened the lid but could not easily see the cast iron pot.<span style="mso-spacerun: yes;"> </span>My hopes dashed, I began to rapidly toss things out of the box.<span style="mso-spacerun: yes;"> </span>There it sat at bottom of the box, cradled in its own box.<span style="mso-spacerun: yes;"> </span>I swear it winked at me, just as I imagine old dolls and teddy bears wink when they’ve been rediscovered.</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">I carefully carried it upstairs and unwrapped it gently as if it were fine china.<span style="mso-spacerun: yes;"> </span>Never mind that it is heavier than any kitchen appliance I’ve ever lifted.<span style="mso-spacerun: yes;"> </span>There was some oil residue left over from the last time it was seasoned and since it had been awhile, I seasoned it again. If you’re not familiar with this process, it’s what keeps the insides of the pot food-friendly.<span style="mso-spacerun: yes;"> </span>An unseasoned pot can become rusty and an unappetizing container in which to cook food.<span style="mso-spacerun: yes;"> </span>To season, you simply rub with a little vegetable oil, stick it upside down in a medium warm oven, so the excess oil can drip out, and heat for one hour.<span style="mso-spacerun: yes;"> </span>After the hour is up the heat gets turned off and the pot is cooled completely and brought to room temperature in the oven.<span style="mso-spacerun: yes;"> </span>Seasoned in this way a pot might only need re-seasoning every year or so, perhaps longer depending on how often it is used.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">This is what I love about this recipe: it’s bread (duh!), there is no kneading involved (good for those days when your muscles have already had a workout), it develops an amazingly crisp crust, and it’s got wonderful dried figs, gently toasted walnuts, and cinnamon.<span style="mso-spacerun: yes;"> </span>There was however one thing missing: a sufficient amount of salt.<span style="mso-spacerun: yes;"> </span>The recipe does call for it, but I’ve increased the amount because I would have enjoyed the bread even more with more salt.<span style="mso-spacerun: yes;"> </span>Another word to the wise: (Yes I am being heavy handed with the colons, it’s just that kind of day) I believe I prematurely removed the lid from my cast iron pot.<span style="mso-spacerun: yes;"> </span>Once you remove it, the top browns very rapidly.<span style="mso-spacerun: yes;"> </span>Make sure that your bread is sufficiently cooked on the inside before you remove the lid.<span style="mso-spacerun: yes;"> </span>Mine wasn’t doughy, thank goodness, but it could have benefited from a few more minutes of steam under the cover.<span style="mso-spacerun: yes;"> </span></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;"><span style="font-family: Calibri;">In case you are interested, I use a 6-quart Lodge cast iron pot.<span style="mso-spacerun: yes;"> </span>Lodge is one of the oldest makers of cast iron in the United States.<span style="mso-spacerun: yes;"> </span>I do not know whether this brand is available in Europe, but surely there are other options.<span style="mso-spacerun: yes;"> </span>My husband bought ours six years ago for $39.99 (~ 350DKK), a total steal in my opinion.<span style="mso-spacerun: yes;"> </span>We’ve mainly used it for camping, but now I feel comfortable incorporating it into the kitchen more.<span style="mso-spacerun: yes;"> </span>I just need help lifting it in and out of the oven.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJ3VuA2DDfnsysPqTIK6-l6K6oya8y_kwfBcC_qkWIQd-uZN_27JQ0kV2NFjWlCPaZXvCOdVkPBcq6w7YfFfLv9y_ZEvruBayvl6PNJ9OE20Wl88zdEWBZ7bI1-xfWktl6og7iW5CaSt0/s1600/February+2012+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJ3VuA2DDfnsysPqTIK6-l6K6oya8y_kwfBcC_qkWIQd-uZN_27JQ0kV2NFjWlCPaZXvCOdVkPBcq6w7YfFfLv9y_ZEvruBayvl6PNJ9OE20Wl88zdEWBZ7bI1-xfWktl6og7iW5CaSt0/s400/February+2012+006.JPG" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Dutch Oven Fig and Walnut Bread</span></b><span lang="EN-US" style="mso-ansi-language: EN-US;"><br />
Adapted from <a href="http://dinnerwithjulie.com/">dinnerwithjulie.com</a></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">3c all-purpose flour<br />
1/2 teaspoon dry active yeast<br />
2t salt<br />
pinch of sugar<br />
1/2c chopped, dried figs<br />
1/2c chopped, toasted walnuts<br />
2t ground cinnamon<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">In a large bowl stir together flour, yeast, salt, and sugar.<span style="mso-spacerun: yes;"> </span>Add 1 3/4c luke-warm water and stir until blended.<span style="mso-spacerun: yes;"> </span>Dough will be shaggy and sticky.<span style="mso-spacerun: yes;"> </span>Add the figs, nuts, and cinnamon and stir to combine.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Cover the dough with plastic wrap and let sit on the counter 18 to 24 hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">The dough is ready when the surface is slightly wet looking and bubbly.<span style="mso-spacerun: yes;"> </span>Put a piece of parchment paper on the counter and scrape dough out onto it.<span style="mso-spacerun: yes;"> </span>Dust generously with flour and fold dough over itself a couple times. Sprinkle with a little more flour and cover with a tea towel.<span style="mso-spacerun: yes;"> </span>Let sit minimum 1 hour, maximum 4 hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Preheat oven to 450F.<span style="mso-spacerun: yes;"> </span>Put a 6-8 quart heavy covered pot in the oven as it heats.<span style="mso-spacerun: yes;"> </span>Pull it out of the oven and lift up the dough on parchment and drop it into the pot (parchment and all).<span style="mso-spacerun: yes;"> </span>Cover with lid.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Bake 30 minutes with lid.<span style="mso-spacerun: yes;"> </span>Uncover and bake another 10-15 minutes until crusty and golden.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="EN-US" style="mso-ansi-language: EN-US;">Cool on a wire rack before cutting.<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Times New Roman;"> </span></div></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-58859201625109053442012-01-24T20:23:00.000+01:002012-01-24T20:23:14.751+01:00Triple Chocolate Avocado Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1lbEqWBINjSa42sUsl4XKMR9ue1eBW_3xZvAMU79BnocoSb22jg5kNYSXoDtNnOhnAHiZDW8zilNRln7aGyrR7kyZO9TmdbfGx8ka1nyhcs42UZEYTBIx-YoqkwtIA1ZtoV3gC89idB-/s1600/Avocado_brownies_163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL1lbEqWBINjSa42sUsl4XKMR9ue1eBW_3xZvAMU79BnocoSb22jg5kNYSXoDtNnOhnAHiZDW8zilNRln7aGyrR7kyZO9TmdbfGx8ka1nyhcs42UZEYTBIx-YoqkwtIA1ZtoV3gC89idB-/s320/Avocado_brownies_163.JPG" width="320" /></a></div><br />
<span style="font-family: inherit;">Did you know that, besides their beguiling shape, texture, and flavor, avocados are technically a fruit? In 1970s America it was chic to have avocado green kitchen appliances. Nothing can erase my memories of ovens and refrigerators the color of rotting peas. As much reverence as I have for the avocado, it does not translate well to appliances. Or shag carpet for that matter. Then there were the times I tried in vain to grow my own avocado tree by sticking toothpicks into the seed and placing it carefully over a jar of water. Has anyone ever had success with that? I have a friend from Tanzania who recalls eating avocados by the dozen, right off the tree. She warned that this is not necessarily a diet friendly approach.<br />
<br />
</span>But unless you sit down to avocados for breakfast, lunch, and dinner, it’s highly unlikely you’ll get fat eating them. What’s more, the number of reasons to include avocados as part of your regular diet far outweighs the risk of putting on pounds. Avocados contain unsaturated fat, also known as the good fat. It is believed that this type of fat helps to activate the part of your brain that makes you feel full. Alas, a feeling we don’t get with French fries. Avocados also contain folic acid, fiber, and an antioxidant that is believed to protect against eye disease. <br />
<br />
Apart from the ubiquitous guacamole, there are myriad ways to incorporate this wonder fruit into your kitchen. Dessert, for example. It might seem strange, but it really works. Avocados make for a killer chocolate mousse. The fact is they marry extremely well with chocolate, as evidenced by Triple Chocolate Avocado Brownies. <br />
<br />
These brownies are worth every second of the miniscule effort to make them. I was somewhat apprehensive about the texture of the finished product since, compared with traditional recipes, the amount of fat and sugar is significantly reduced. But I was pleasantly surprised. While slightly more cakey, they are still moist and soft. The gooeyness factor is minimized, but I didn’t miss it. I actually enjoy that they are sweet but not cloyingly so, another feature of the usual culprit. That they are <em>sort of</em> a health food doesn’t hurt, either. My 4-year old wouldn’t touch an avocado to save his life, but he was crazy about the brownies. Did I mention they contain Nutella?<br />
<br />
<strong>Triple Chocolate Avocado Brownies</strong><br />
Adapted from <em><a href="http://tastesbetterwithfriends.com/2011/04/14/nutella-avocado-brownies/">Tastes Better with Friends</a></em><br />
<br />
Ingredients<br />
<br />
1/4c / 60g unsalted butter – room temperature<br />
1/2c / 115g brown sugar<br />
1 egg<br />
2 ripe, mashed avocados<br />
1/3c / 75g Nutella<br />
1c / 225g flour<br />
1/4c / 60g cocoa powder (unsweetened)<br />
1t / 10g baking powder<br />
1t / 10g sea salt<br />
1t / 10g vanilla extract<br />
1/4c / 60g chocolate chips (or chopped dark chocolate)<br />
1/4c / 60g sliced, toasted almonds<br />
<br />
Directions<br />
<br />
1. Preheat the oven to 180C, and grease a 20 or 23cm baking dish.<br />
<br />
2. Beat the butter and sugar well.<br />
<br />
3. Add the egg, avocados, and Nutella. Beat well.<br />
<br />
4. Sift and add the flour, cocoa powder, baking powder, and salt and beat again.<br />
<br />
5. Gently stir in the vanilla, almonds, and chocolate chips.<br />
<br />
6. Pour into the prepared pan and bake for approximately 20 minutes. Depending on your oven, you might need to undercook slightly or bake for an additional 5 minutes. Check after 20 minutes.<br />
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7. Cool for 15-20 minutes and cut into squares.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com2tag:blogger.com,1999:blog-581586826650291660.post-71414575230213828272011-12-24T08:09:00.000+01:002011-12-24T08:09:00.097+01:00Fig Butter<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsFvTMYsRaBnv_x_tuYMT63FHgIsrVReX7LWhndYsT2CyVMuAeRvjcDA514FR7EIVPgvgJT6mMDLrTNTnWJJ6hN4ZcKbLtVwnIIFZK4ycgCDLqj-we-0Sya7exXjSMwxhx1WzPVGJf0Ay/s1600/November+2011+200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBsFvTMYsRaBnv_x_tuYMT63FHgIsrVReX7LWhndYsT2CyVMuAeRvjcDA514FR7EIVPgvgJT6mMDLrTNTnWJJ6hN4ZcKbLtVwnIIFZK4ycgCDLqj-we-0Sya7exXjSMwxhx1WzPVGJf0Ay/s400/November+2011+200.JPG" width="400" /></a></div><br />
If you like apple butter, you will<i> love</i> fig butter. Fig butter ups the ante with its spices, red wine, and port. I first tried it when I undertook <a href="http://eatingindenmark.blogspot.com/2010/11/buckwheat-fig-scones.html">these delicious scones</a>, which are really more like a fancy version of cinnamon rolls minus the yeast. But this time I skipped the scones altogether, doubled the batch of fig butter, and spooned it into jars for Christmas gifts. It's wonderful on toast and pancakes, and you can just as easily add some to baked goods, such as muffins or your favorite quick bread.<br />
<br />
<b>Fig Butter</b><br />
Adapted from <i>Good to the Grain: Baking with Whole Grain Flours</i> by Kim Boyce<br />
<br />
Ingredients<br />
<br />
1/2c sugar<br />
2 whole cloves<br />
1 star anise<br />
1c red wine<br />
1/2c port<br />
12oz. dried figs, stems removed<br />
1/4t cinnamon<br />
4oz. (1 stick) unsalted butter, softened<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8kyQa9xi3kfKJJk5A35Sx0iMrdhJMzKe5GCFZwPRobq-TWTiczR4nhaMc6hsfYaYKuv5EBmUyuThE4WvobUgy9nLpUSJGHBxlQwD1CCo73d8bop2WZZlPbR-G-S5FkXnSNO5D-tzEx2r/s1600/November+2011+193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8kyQa9xi3kfKJJk5A35Sx0iMrdhJMzKe5GCFZwPRobq-TWTiczR4nhaMc6hsfYaYKuv5EBmUyuThE4WvobUgy9nLpUSJGHBxlQwD1CCo73d8bop2WZZlPbR-G-S5FkXnSNO5D-tzEx2r/s400/November+2011+193.JPG" width="400" /></a></div><br />
Directions<br />
<br />
1. To poach the figs, measure 1/4c water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. Add the cloves and star anise.<br />
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2. Bring the mixture to a boil over medium heat and cook for 7 to 10 minutes, until the syrup is amber-colored. <br />
<br />
3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over medium heat for 2 minutes, until the sugar and wine blend.<br />
<br />
4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the heat. They are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature. [I let mine sit overnight.]<br />
<br />
5. Fish our the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and puree until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. The fig butter can be stored in the refrigerator for up to 1 month.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-83152765699487849162011-12-20T09:04:00.000+01:002011-12-20T09:04:10.674+01:00Panforte<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHSoTP3ZNmlKCY4T19QgD3EYf0SHQkLLzJ5j_OQqRRdtqFMgOewjAszBZYTQP-euHBNGy4e0nH1-0ldkVH4wXQMiBRMma6mJc68q89Or0zsySqJrBuJAYtqz76PABiG5aLJ1TEr9Qc6_C/s1600/November+2011+203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHSoTP3ZNmlKCY4T19QgD3EYf0SHQkLLzJ5j_OQqRRdtqFMgOewjAszBZYTQP-euHBNGy4e0nH1-0ldkVH4wXQMiBRMma6mJc68q89Or0zsySqJrBuJAYtqz76PABiG5aLJ1TEr9Qc6_C/s400/November+2011+203.JPG" width="400" /></a></div><span style="font-family: Arial; font-size: 15px;">Panforte, the traditional Tuscan Christmas confection, is not for the faint of heart. Its flavors are bold. So is its texture. That’s not surprising since the recipe includes 18 ingredients, most of which are nuts and dried fruits. But what would panforte be without its stars: nutmeg, cinnamon, cloves, black pepper, and coriander? I am all about spicy tastes this time of year. I love Danish pebernødder nearly as much as the traditional gingerbread cookies I grew up making in the U.S. I also make a wonderful fig butter that consists of dried figs stewed in a vat of wine, port, sugar, star anise, cloves, and cinnamon until the mixture is soft, thick, and syrupy. It makes a wonderful gift.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP4ZDwwHtEWuFBwbmLarsdU6Q5LQk0rnB-x0p3-TIZJ5q454EYRkORBQQ4kiaxkwc-MbCcceMkjGxwl4jrkERrfUW9l5etxM4EwMwjKtGmNdl8FuMG-8WUDGT6cS3of1fbhpLe6PBlp3X/s1600/November+2011+190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUP4ZDwwHtEWuFBwbmLarsdU6Q5LQk0rnB-x0p3-TIZJ5q454EYRkORBQQ4kiaxkwc-MbCcceMkjGxwl4jrkERrfUW9l5etxM4EwMwjKtGmNdl8FuMG-8WUDGT6cS3of1fbhpLe6PBlp3X/s400/November+2011+190.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">So does panforte. Apart from the taste, smell, and dramatic look of this chewy, fruit- and nut-studded cake, it’s most special when shared. I cut mine into large wedges and wrap in baking paper for a rustic look. I tie each bundle with a piece of brown twine or red and white checkered ribbon and suggest recipients enjoy a small slice with a mug of hot tea or coffee.</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">The other reason that panforte is not to be taken lightly is that it takes some planning and time to pull it all together. There is nothing particularly difficult about it, unless you find candying your own fruit peel difficult. In that case, see if you can buy some. I treated the recipe like a puzzle that I worked on over time--three days to be exact. I find it much more manageable, not to mention enjoyable, if I break a recipe like this down into steps. First, I candied the quince. And please, do not let an inaccessibility to quince stop you from making panforte. Just up the candied orange peel or substitute another candied fruit.</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">The day after I conquered the quince, I moved on to the orange peel. I find that putting the fruit to cook on a back burner while I make dinner or wash dishes is the best way to accomplish this task. I stored both batches of candied fruit in my fridge for a day and worked on toasting the nuts. Then came the assembly. The prep time was key. Had I attempted to complete the whole thing in one shot I would have been annoyed, tired, and hurrying to finish it. Instead, the assembly was a breeze and I could relax while patiently awaiting the finished product.<br />
</span><span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-family: Arial; font-size: 15px; font-weight: bold; text-decoration: none; vertical-align: baseline;">Panforte</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">Adapted from </span><span style="font-family: Arial; font-size: 15px; font-style: italic; text-decoration: none; vertical-align: baseline;">Tartine</span><span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"> Cookbook and The Wednesday Chef</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">8oz / 225g candied quince, strained and coarsely chopped </span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">3oz / 100g candied orange peel, strained and coarsely chopped</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1c / 225g dates, pitted and coarsely chopped</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1c / 225g prunes, pitted and coarsely chopped</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">3/4c / 175g currants</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">2T / 30g grated orange zest</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1T / 15g grated lemon zest</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">1c / 225g lightly toasted unsalted pistachios<br />
<span id="internal-source-marker_0.885688480341597" style="text-decoration: none; vertical-align: baseline;">2c / 450g well-toasted hazelnuts</span><br />
<span style="text-decoration: none; vertical-align: baseline;">2c / 450g well-toasted almonds</span><br />
<span style="text-decoration: none; vertical-align: baseline;">2/3c / 150g flour</span><br />
<span style="text-decoration: none; vertical-align: baseline;">1/2c / 115g cocoa powder</span><br />
<span style="text-decoration: none; vertical-align: baseline;">1T / 15g ground cinnamon</span><br />
<span style="text-decoration: none; vertical-align: baseline;">Freshly grated nutmeg from 1 1/2 nutmegs</span><br />
<span style="text-decoration: none; vertical-align: baseline;">3/4t / 7g ground coriander</span><br />
<span style="text-decoration: none; vertical-align: baseline;">3/4t / 7g freshly ground black pepper</span><br />
<span style="text-decoration: none; vertical-align: baseline;">3/4t / 7g ground cloves</span><br />
<span style="text-decoration: none; vertical-align: baseline;">3/4c / 175g honey</span><br />
<span style="text-decoration: none; vertical-align: baseline;">1 1/3c / 325g granulated sugar</span><br />
<span style="text-decoration: none; vertical-align: baseline;">1/4c / 60g powdered sugar</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
</span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;">Directions<br />
<br />
<span style="text-decoration: none; vertical-align: baseline;">1. Heat the oven to 160 degrees. Butter a 26cm springform pan, line with parchment paper, and butter the parchment, making sure to butter the sides of the pan well.</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
<span style="text-decoration: none; vertical-align: baseline;">2. In a large mixing bowl, combine the candied quince and orange zest, dates, currants, orange and lemon zest, and all of the nuts. Sift together the flour, cocoa powder, cinnamon, nutmeg, coriander, pepper and cloves over the fruits and nuts. Mix well. Set aside.</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
<span style="text-decoration: none; vertical-align: baseline;">3. In a deep, heavy saucepan, combine the honey and granulated sugar over medium-high heat. Stir gently with a wooden spoon from time to time to make sure that no sugar is sticking to the bottom of the pan. Bring to a boil and cook until the mixture registers 120 degrees on a thermometer, about 3 minutes. The mixture will be frothy and boiling rapidly.</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
<span style="text-decoration: none; vertical-align: baseline;">4. Remove from the heat and immediately pour over the fruit-and-flour mixture in the bowl. Stir with a wooden spoon to incorporate the syrup thoroughly with the other ingredients. Work quickly at this point; the longer the mixture sits, the firmer it becomes.</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
<span style="text-decoration: none; vertical-align: baseline;">5. Transfer to the springform pan and smooth the top with a rubber spatula dipped in water. Bake until the top is slightly puffed and looks like a brownie, about 1 hour. Cool in the pan on a wire rack for 30 minutes. Run a knife around the edge to loosen and turn out of the pan and cool completely.</span></span><br />
<span style="font-family: Arial; font-size: 15px; text-decoration: none; vertical-align: baseline;"><br />
<span style="text-decoration: none; vertical-align: baseline;">6. Sift powdered sugar over the top, bottom and sides of the panforte. Lightly tap it over the counter to shake off excess sugar. It will keep, well wrapped, in a cool, dry place for up to 2 weeks, or indefinitely in the refrigerator. </span></span><br />
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</div></div></div></div></div></div></div></div></div></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-17761396829635728982011-12-07T13:05:00.000+01:002011-12-07T13:05:07.928+01:00Vegan Fruit and Nut Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HSTqsgcRB6MvTtJBpKES2skPuAwOFXl9IqgdiJ-KPwMaqWF8WUakBCTJXcUpcQGTWWjA30bgK2N24nb2XIiOeTrO7xq_kdVHECkvgrWVIJ3sjt2hqkj4MXwpN0dz0hD4ClcEDVBqNx4f/s1600/October+2011+083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HSTqsgcRB6MvTtJBpKES2skPuAwOFXl9IqgdiJ-KPwMaqWF8WUakBCTJXcUpcQGTWWjA30bgK2N24nb2XIiOeTrO7xq_kdVHECkvgrWVIJ3sjt2hqkj4MXwpN0dz0hD4ClcEDVBqNx4f/s320/October+2011+083.JPG" width="320" /></a></div>Contrary to what you might think, the words cookie and vegan are not an oxymoron. Really. Let me say up front, I am not nor will ever be vegan. I couldn’t live without bacon. Or cheese. And a rich brownie without a glass of cold milk? Forget it. But I love baked goods, including, it turns out, vegan cookies.<br />
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While I wholeheartedly believe that the western world consumes entirely too much meat--at the expense of our heath and the environment--I also believe that one can enjoy animal products to the fullest in moderation without foregoing them entirely. American food writer and critic Mark Bittman is a self proclaimed “vegetarian before 6:00 p.m.” That is to say, Bittman, author of the best selling cookbooks <em>How to Cook Everything</em> and <em>How to Cook Everything Vegetarian</em>, eats plant foods all day long, but at dinner enjoys a regular meal of, say, pasta, cheese, vegetables, perhaps a small steak even. In this way, he reduces his carbon footprint while at the same time improving and maintaining his overall health. There are also “Meatless Mondays,” an increasingly global effort to forgo meat at least once a week.<br />
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So what does all this have to do with today’s recipe? Simple. Instead of turning to your stand-by cookie that contains butter and eggs, why not try one that not only tastes fantastic but is made sans animal products. Some might argue that it's better for you and the planet. <br />
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Loaded with fruit, nuts, and coconut, it’s the perfect treat alongside a mug of hot tea or coffee. Just the thing to warm up during these chilly fall days. Go ahead and play with the ingredients. Can’t find dried blueberries? Cranberries are a great substitute. No shelled pistachios on hand? Pumpkin seeds, walnuts, or sliced almonds are an equally good bet. If you are feeling health-conscious, political, or environmental, these cookies fit the bill. On the other hand, it’s totally okay if you just want a sweet treat. <br />
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<strong>Delicious Vegan Cookies </strong><br />
Adapted from Alicia Silverstone's recipe<br />
<br />
1c /250 ml rolled oats<br />
3/4c /175 ml all-purpose flour<br />
1/3c /75 ml brown sugar<br />
1t /5.0 ml (small spoonful) cream of tartar (omit if unavailable to you)<br />
1t /5.0 ml baking soda<br />
1/2t /2.5 ml sea salt<br />
1/3c /80 g maple syrup<br />
1/2c /115 g vegetable oil<br />
1t /5.0 ml vanilla extract<br />
1/4c /60 ml dried blueberries (or cranberries, raisins, apricots)<br />
1/4c /60 ml toasted pistachios (or other nuts)<br />
1/4c /60 ml unsweetened coconut flakes <br />
<br />
Directions <br />
<br />
1. Mix the oats, flour, brown sugar, tartar (if using), soda, and salt in a large bowl. <br />
2. Stir in syrup, oil, and vanilla.<br />
3. Fold in dried fruit, nuts, and coconut.<br />
4. Wet your hands with water; use your hands to shape the dough into small balls of uniform size.<br />
5. Place on a baking sheet lined with parchment paper, slightly flatten ball with the palm of your hand.<br />
6. Bake at 350F /180C for 8-12 minutes or until tops are slightly golden. Let cool 5 minutes on baking sheet before removing to a wire rack.<br />
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Makes 12-15 cookies, depending on the size of your dough balls.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-1393965879160196772011-11-30T08:21:00.001+01:002011-11-30T08:21:00.079+01:00Soft Pretzels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JL2cInaoRGotxc0MH804idjsYaoTZKdQAXCszPPLDvbUChPowhU93mMcnYERytPs06EEekFWPI0CfO-HizIE31FKJAyJA96Aki2iojMKDy4J-K60d4JDvkz-hwOCWXly73-dDK5FNXNs/s1600/October+2011+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JL2cInaoRGotxc0MH804idjsYaoTZKdQAXCszPPLDvbUChPowhU93mMcnYERytPs06EEekFWPI0CfO-HizIE31FKJAyJA96Aki2iojMKDy4J-K60d4JDvkz-hwOCWXly73-dDK5FNXNs/s320/October+2011+014.JPG" width="320" /></a></div><br />
My favorite cookbook of 2011, the one that I've returned to again and again, is<em> Good to the Grain, Baking with Whole-Grain Flours</em> by Kim Boyce. I continue to find inspiration in the innovative recipes and rustic, understated photography. <br />
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To celebrate Oktoberfest this year I turned to Soft Rye Pretzels. I was captivated by the recipe from the first moment I thumbed through the book, but I'd be lying if I said I wasn't also intimidated. I think it was the word "bath," and that I would be required to bathe my pretzel dough in the cooking process. A half cup of baking soda is nothing to sneeze at either. Baking soda is cheap, but I don't always have large quantities on hand. In fact baking soda is sold in such small containers here in Denmark that I doubt Danes use it for anything other than baking . Forget about orange boxes of Arm and Hammer found in U.S. fridges to ameliorate orders.<br />
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So one day I had some time, which is a must when making Soft Rye Pretzels, and enough baking soda to get the job done. The small number of ingredients makes up for the fussy-factor in making homemade pretzels. Nothing is particularly difficult, it just takes time--and a little patience--to rest the dough, form it into pretzel shapes, let it rest again, bathe it, and then, finally, stick it in the oven to bake. The bathing is key because it's what seals the dough and gives it its chewy texture.<br />
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Rest assured, the pretzels are worth every step of the effort. The texture is amazing as is the deep rye flavor. A few words of advice before you start though: Make sure you use a large and deep saucepan when bathing your pretzels. I made the mistake of using one that was too small; when I added the pretzels the baking soda water bubbled over and flooded my stove and drawers under my stove. I'm still finding dried bits of baking soda in surprising places. Also, these pretzels are best eaten the same day they are made. The next day the texture is compromised, and it sort of feels like eating a rubber shoe. <br />
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Serve the pretzels warm with a side of good mustard. <br />
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<strong>Soft Rye Pretzels</strong><br />
From <em>Good to the Grain, Baking with Whole-Grain Flours</em><br />
<br />
2T unsalted butter, melted, for the bowl and baking sheets<br />
<br />
Dough<br />
1 package active dry yeast<br />
1T honey<br />
1c rye flour<br />
2 1/2c all-purpose flour<br />
1T kosher<br />
<br />
Bath<br />
1/2c baking soda<br />
<br />
Finish<br />
Coarse sea salt, such as Maldon<br />
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Directions<br />
<br />
1. Measure the yeast into a large bowl. Heat 1 1/2c water in a small saucepan over low heat to a temperature that is warm to the touch, about 100F, and pour over the yeast. Add the honey and stir to combine. Add the flours and salt and stir again.<br />
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2. Dump the sticky dough onto a floured surface and knead. Add up to 1/2c all-purpose flour, as needed, until the dough is tacky but not sticky. Knead for 10-12 min until soft and supple.<br />
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3. Lightly brush a large bowl with melted butter. Using a dough scraper, scrape the dough into the bowl, cover with plastic or a towel, and let rise for about 1 1/2 hours, or until doubled in size.<br />
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4. While the dough is rising, place two racks at the top and bottom thirds of the oven and preheat to 450F. Brush two baking sheets generously with butter.<br />
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5. Once the dough has doubled, gently pour it from the bowl onto a lightly floured surface. Cut the dough into 12 pieces. Take each piece of dough and roll it into a snake about 17 inches long, with thinly tapered ends. Form the dough into a pretzel shape by folding one-third of the left side over the center of the snake, and then one-third of the right side over the left. Place the shaped pretzels onto the prepared baking sheets. Let the pretzels proof (rise) for 15 to 20 minutes.<br />
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6. Meanwhile, for the bath, fill a large pot with 10 cups of water and bring it to a boil. Once the pretzels are proofed and the water is boiling, add the baking soda to the water.<br />
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7. To poach the pretzels, lift 2 or 3 pretzels, depending on the surface ares of your pot, into the bath. Boil each side for 30 seconds, use a strainer to remove the pretzels, pat any excess water with a towel, and transfer them back onto the buttered baking sheets. Boil the remaining pretzels. Sprinkle with salt.<br />
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8. Bake for 15 to 18 minutes, rotating the sheets halfway through. The pretzels should be dark mahogany in color. Transfer them to a rack to cool. These pretzels are best eaten the day they're made, ideally within the hour.<br />
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Makes 12SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-32679410767261312582011-11-22T12:30:00.000+01:002011-11-22T12:30:33.505+01:00Magic Homemade Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy_TWX-qE7RkQeGS9yygYGxWzhNAip67cS1fAPDPSrZ8i54IzkSqxt75uMloozsPjiIKAtLaWXh3PfMKoiDPpTNWgi4xXskvg2G6JAtrczv5E96lGRvyM0m-FJgQRpqt4w1-gT0se0msK/s1600/Homemade+ice+cream+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIy_TWX-qE7RkQeGS9yygYGxWzhNAip67cS1fAPDPSrZ8i54IzkSqxt75uMloozsPjiIKAtLaWXh3PfMKoiDPpTNWgi4xXskvg2G6JAtrczv5E96lGRvyM0m-FJgQRpqt4w1-gT0se0msK/s320/Homemade+ice+cream+018.JPG" width="320" /></a></div><br />
Note: This post appeared in last week's edition of <em>The Copenhagen Post</em>.<br />
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I just moved, and now I have a freezer. It sits nicely atop my fridge. Never mind that both are not much bigger than what you’d find in a child’s dollhouse. I’m just happy they’re there. After all a freezer is not necessarily a given in housing rentals here. <br />
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It would be fair to say that I’ve lowered my appliance standards considerably in the three years I’ve lived in Denmark. I remember the moment I walked into the kitchen of my first rental and spotted the place--not much larger than a shoebox--where I would be keeping my food cold. What folIowed was an endless rant about the restrictions that such a fridge represents. Unless you had a mini-fridge in your college dorm room, where I come from people are simply unaccustomed- and ill-equipped to dealing with the diminutive European refrigerators. Coping with one sheds a whole new light on grocery shopping, meal planning, and food storage. You mean I can’t fit two liter bottles of Pepsi and boxes of home delivery pizza in my fridge? I’m kidding. I know some of you think that’s all we Americans consume. But I have news for you. We eat hamburgers, too.<br />
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In the beginning a week wouldn’t go by that I didn’t whine about the lack of adequate fridge space. But fast forward three years, and I’ve made incredible strides. As least that’s what my therapist tells me. Through the years, I’ve gradually learned how to optimize my small fridge and--now that I’ve moved--freezer. I’ve adapted my food shopping, meal planning, and cooking in a way that fits my lifestyle and, as luck would have it, the inside of my fridge. Tall items such as milk, orange juice, and white wine are tucked into the door. Dairy, bacon, and lunch meat go on the top shelf. Alas, this kind of transformation does not happen overnight. Every couple of months things still get out of control in my fridge. That’s when I take a step back and say, Okay, you can either make a therapy appointment or organize this fridge. And you know what, a clean and tidy fridge is the best therapy.<br />
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But back to the freezer. As a way to inaugurate mine, I made ice cream. For months I have been guarding this special ice cream recipe like a hawk protecting its young, in anticipation that I would one day have a freezer again. This is not your run-of-the mill frozen dessert. It’s magic. Truly. What gives it special properties? First and foremost, it requires no ice cream maker or throwing a coffee can back and forth until your arms ache. Better still, it’s comprised of basic kitchen staples and is, quite simply, extraordinary. The texture is sublime and the taste will leave reaching for “just one more spoonful.” Only make sure you have enough room in your freezer. <br />
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<strong>Magic Homemade Ice Cream</strong> <br />
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Recipe courtesy of Christopher Kimball<br />
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Note: You know that cherry sauce that is ubiquitous in Denmark this time of year? Sure, you can serve it over the traditional Danish ris a la mande, but why not heat some up and spoon it over your ice cream. I guarantee you’ll love it. Also, since the vanilla flavor tends to be sweeter than the chocolate variety, try serving it with a plain cake, such as pound cake, almond cake, or other lightly sweetened cake. <br />
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Ingredients (in U.S. and metric measurements)<br />
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1/2c...200g sweetened condensed milk<br />
1 oz...30g white chocolate (if you are making chocolate ice cream use 20g white and 30g dark - 70% or higher - chocolate. The chocolate flavor requires more chocolate than he vanilla variety.<br />
1T...1 soup spoon of vanilla extract<br />
pinch of salt<br />
1/4c...60g sour cream (creme fraiche)<br />
1 1/4c...300g cold heavy cream (38%)<br />
<br />
Directions<br />
<br />
1. Make base. Gently heat sweetened condensed milk and chocolate. Stir until chocolate melts, this should take less than a minute. Let cool. Stir in vanilla, salt, and sour cream. Set aside.<br />
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2. Whip heavy cream with electric mixer on medium-high speed until soft peaks begin to form, about 2 minutes. Fold one-third of the whipped cream into the chocolate mix until well incorporated. Fold remaining whipped cream into the chocolate mix until completely incorporated and smooth.<br />
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3. Scrape mixture into an airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-59030463302804258412011-08-15T15:12:00.000+02:002011-08-15T15:12:22.629+02:00Tomato Tart with Phyllo Dough<div class="separator" style="clear: both; text-align: center;"><span id="goog_977800686"></span><span id="goog_977800687"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dy17_SUBx4Y/TkPWaSP9tZI/AAAAAAAAMlQ/GJUTdEHZUdk/s1600/Photo+391.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-dy17_SUBx4Y/TkPWaSP9tZI/AAAAAAAAMlQ/GJUTdEHZUdk/s400/Photo+391.jpg" width="400" /></a></div><br />
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In case you were wondering, I did not fall off the face of the earth. I did however spend time this summer with family in Oregon, the place my grandmother has always called god's country, and in the French Alps, where we relaxed in hammocks under the trees at my husband's family's weekend house. <br />
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Firsts for me this summer were a visit to Provence where we enjoyed hiking with friends, a lunch stop and walk around the legendary Gigondas wine region, and buying a mixed case of organic wine from a local family owned and operated winery. At the end of our stay in France we spent one week in a quaint little coastal town in Brittany on France's west coast. We ate like kings, enjoyed time with family, and played and lounged on the beach (for the record, I do not play on the beach. <em>I lay under an umbrella and read</em>.)<br />
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While I was away I spent a scant amount of time in the kitchen. My go-to meals were homemade pizza and all different combinations of rice salad. This <b>Tomato Tart with Phyllo Dough </b>was a stand out. Really really delicious. Served with a green salad, it's the perfect summer meal. <br />
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The challenge I had with it was getting the tomatoes sliced thin enough. I was using my mother-in-law's knives that are somewhat neglected in the sharpening department; even though I was afraid that the dough might suffer from excess moisture of tomatoes sliced a bit too thick, it didn't. The phyllo dough was crisp and the tomatoes were the ideal complement to the cheese tucked inside each layer of dough.<br />
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I hope your summer adventures have brought you fun, good memories, and plenty of rest and relaxation.<br />
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Here's to getting back in the kitchen.<br />
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<strong>Tomato Tart with Phyllo Dough</strong><br />
Adapted from <em>Sunset Fast and Fresh</em><br />
<br />
10 sheets of phyllo dough, thawed<br />
5T butter, melted<br />
8T grated parmesan cheese, divided<br />
1c very thinly sliced onion<br />
1c shredded mozzarella cheese<br />
6-8 roma tomatoes (depending on size), cut into 1/8-in. thick slices<br />
1T fresh lemon thyme (or regular thyme)<br />
salt and pepper<br />
<br />
1. Preheat oven to 375F or 190C.<br />
<br />
2. Line a large baking sheet with parchment paper and lightly oil the paper.<br />
<br />
3. Lay 2 sheets of phyllo on paper and brush lightly with a little melted butter. Sprinkle all over with 1T parmesan. Repeat layering 4 more times (phyllo, butter, parmesan), pressing the sheets firmly so they stick to the sheets below. <br />
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4. For the final layer: brush with remaining butter and sprinkle remaining 1T parmesan. Scatter onion slices across, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme and salt and pepper to taste.<br />
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5. Bake 30-40 minutes until golden brown. Cool 10 minutes, then serve. SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com3tag:blogger.com,1999:blog-581586826650291660.post-26773953749452047772011-06-15T17:17:00.000+02:002011-06-15T17:17:17.230+02:00Homemade Oreos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmaFFoYODQsII6mWcug7Vza386axM0ypmQ3ZNnBnlaTN8BrUxFqwJYoTyNru6kN6UGRtUW_5buBvaEVvm7s2gT2rei0e4Xdme4dFImpTWtywkhWBofVBhloLzEkpzBVy5ipRkqhYdLiCk/s1600/IMG_3937.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmaFFoYODQsII6mWcug7Vza386axM0ypmQ3ZNnBnlaTN8BrUxFqwJYoTyNru6kN6UGRtUW_5buBvaEVvm7s2gT2rei0e4Xdme4dFImpTWtywkhWBofVBhloLzEkpzBVy5ipRkqhYdLiCk/s400/IMG_3937.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
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</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Let’s talk about Oreo cookies. Are you a dunker or a non-dunker? Typically Oreo lovers are divided into two camps: those who dunk them in a glass of cold milk and bite into the slightly soggy cookie with abandon, and those who carefully separate the dark chocolate sandwich rounds from the creamy white icing, eating each part with great care (glass of cold milk on the side, optional). If you’re like me, you let your mood dictate the method of choice.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; min-height: 11pt; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"></span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Oreos are not hard to find in Denmark. But Danes are apparently more civilized and sparing in their Oreo consumption for the packaging here is much smaller than what one finds in the U.S. (surprise surprise).</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; min-height: 11pt; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"></span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">While Oreos have an unmistakable crunch and flavor, they are not the most natural food on the planet. Don’t even attempt to make sense of the ingredient list. Moreover, it won’t make you feel very good after you’ve ingested six of them. The point is, shouldn’t there be a more natural way to have our Oreos and enjoy them too? </span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; min-height: 11pt; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"></span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Today’s your lucky day. Homemade Oreos are exceedingly simple to make and taste even better than the store bought variety. I kid you not. But let me be up front about this recipe: you will not arrive at the same pretty uniform-sized cookies that come in the package. Honestly, who cares. What you will make will be original, full of character, and wholly delicious.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
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</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Homemade Oreos</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Adapted from <a href="http://www.tinyurbankitchen.com/">Tiny Urban Kitchen</a></span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Ingredients</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">1.5c /350g all purpose flour</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">3/4c /175g sugar</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">3/4c /175g unsweetened cocoa powder</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">1/2t /2.5ml baking soda (a small spoonful)</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">1.5t /7.5ml salt (two small spoonfuls)</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">3/4c /200g unsalted butter, room temperature</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">1/2c /115g heavy cream</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">8oz. /225g white chocolate, chopped in small pieces</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; min-height: 11pt; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"></span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Directions</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">1. In a large mixing bowl, combine butter and sugar and beat with a hand mixer until smooth and creamy. Set aside.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">2. In a small bowl, sift together flour, cocoa powder, salt, and baking soda. </span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">3. Carefully add the dry ingredients to the butter mixture, a little at a time. Incorporate well after each addition.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">4. Gather the mixture into a loose ball and divide in two. Form each into a disk and wrap in plastic wrap; refrigerate for 30 minutes.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">5. Make the filling by bringing the cream just to the boil, then removing from the heat and adding the chopped chocolate. Let sit for a few minutes; combine well until mixture is smooth without any lumps, and refrigerate, stirring every half hour or so. The mixture can sit for six hours at room temperature to thicken or you can speed up the process in the refrigerator.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">6. Remove cookie dough from the refrigerator, one disk at a time. On a well-floured surface, roll the dough until it is thin but thick enough so that your cookie cutter is able to pull the dough up with it. </span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">7. Using a round cookie cutter (any size you prefer, although you’ll get more cookies with a smaller cookie cutter), cut as many rounds from the dough as possible. You will need to re-roll the dough a few times.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">8. Bake at 350F /180C for 10-14 minutes, turning the baking sheet half way through the cooking time.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">9. Repeat with the remainder of the dough. Let cooked cookies cool on a baking rack.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">10. Once filling is thick enough, beat it a minute or two with your hand mixer. Apply as little or as much filling to completely cooled cookies, and enjoy. Cookies can be stored in the refrigerator for up to one week.</span></div><div style="border-collapse: collapse; color: black; direction: ltr; margin: 0px; padding: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
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</div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com2tag:blogger.com,1999:blog-581586826650291660.post-78495288904276230222011-06-07T15:54:00.000+02:002011-06-07T15:54:15.817+02:00Summery Rice Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb2wowGrSFi0tywSYGS7qPs2vVUfk5f5vql-XwGvHEvVyuSddSkLGt2K5AmWj2MBY120e3VQ8SdZ2rLi1RfsqXVqe3v6UwNcLWuHMZfpHSthDgaX-ti6grFcakUIlXoh1E5Tbt7qYeBQ9/s1600/IMG_3916.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpb2wowGrSFi0tywSYGS7qPs2vVUfk5f5vql-XwGvHEvVyuSddSkLGt2K5AmWj2MBY120e3VQ8SdZ2rLi1RfsqXVqe3v6UwNcLWuHMZfpHSthDgaX-ti6grFcakUIlXoh1E5Tbt7qYeBQ9/s400/IMG_3916.JPG" width="400" /></a></div><br />
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I'm a sucker for rice salad. It's my go to meal this time of year. I mean, who doesn't have rice in the house? The other reason it's brilliant is that you can add whatever you want to it and dress it with practically anything (i.e. tangy vinaigrette or creamy herb-laced buttermilk).<br />
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On a related note, let's talk about the seemingly humble carrot. When I was growing up, carrot sticks were invariably a lunch time staple. Unlike in the U.S. where we tend to slice carrots into thin strips, Danes have no compunction about eating them whole. Even the three and four year-olds at my son's school eat them that way. Just as carrot sticks are common in the U.S., a whole carrot that's been peeled and had it's tough ends chopped off are an ubiquitous snack in Denmark, (which is not to say that Danes <i>don't</i> eat carrot sticks, they do, but more commonly it's the whole variety).<br />
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I won't get into my French relatives' relationship with the raw carrot. Shredded is acceptable, but my mother in law won't let a carrot stick past her lips. A whole carrot? Mais, no. I recently prepared a salad with carrots sliced into thinish coins. Alan said eating it made him feel like a rabbit. But the French are never particular about what's put in front of them to eat. No, never.<br />
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Having said that, I owe my discovery of the rice salad and it's myriad renderings to said French relatives. You'll note that the carrots in this rice salad have been <i>shredded</i>.<br />
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This version is ultra simple and makes for perfect lunch time fuel. All you do is make a pot of short grained brown rice, shred a few carrots (slice them in coins if you like. Mais oui.), finely chop a handful of cornichon (mini pickles), chop up a red pepper, and that's it. A can of tuna is a great addition. So are garbanzo or black beans. The dressing I use consists of equal parts plain yogurt and mayonnaise as well as a spoon of dijon mustard, and salt and pepper. To add even more flavor, grate one or two cloves of garlic over the whole thing and stir to combine. <br />
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<b>Summery Rice Salad</b><br />
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Ingredients<br />
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1c short grain brown rice (cooked according to package directions and cooled)<br />
3 medium carrots (shredded)<br />
1/4 c cornichon<br />
1 whole red, yellow, or green bell pepper, chopped into small pieces<br />
1 can of tuna (optional)<br />
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1/3c plain yogurt (I used Greek yogurt)<br />
1/3c mayonnaise (I used Hellman's - yes we can get Hellman's in DK!)<br />
2t dijon mustard<br />
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Add to taste:<br />
1t sea salt<br />
1.5t pepper<br />
1-2 cloves of garlic, grated<br />
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Directions<br />
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Pour cooled, cooked rice into a serving bowl. Add carrots, pepper, cornichon, and tuna (if using). <br />
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Mix together dressing ingredients in a jar and shake well (or mix together with a fork in a small bowl).<br />
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Add the dressing to the salad a little at a time until it is coated to your liking (you may have some left over that you can refrigerate). <br />
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Grate one or two cloves of garlic over the top and stir. Add salt and pepper to taste.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com2tag:blogger.com,1999:blog-581586826650291660.post-27090781380533345102011-05-20T12:08:00.000+02:002011-05-20T12:08:59.433+02:00Amazing banana upside down tartI have a little smile on my face as I write this. If I hadn't been to England right before Easter then I wouldn't have been to the airport shop with all the magazines. Magazines <i>in English.</i> Well, it was England after all. If I hadn't been in the shop then I wouldn't have seen a particular cooking magazine. If I hadn't seen that magazine and brought it with me to the checkout counter then I would have never discovered this:<br />
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But I did. And halleluah. I haven't been taken with a recipe like this in a looong time. As soon as I saw the photo of the dish and read the ingredient list I said, Ok, I will be making that. And quick. I continue on my bandwagon of desserts that are both super easy and totally divine. And when fruit is a main ingredient the whole thing somehow seems virtuous. As in, I'll have another piece. And another.<br />
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You won't believe how easy this is. If you are at all timid about making your own caramel on the stove, just buy a jar of dulce de leche in the store. Or if you are in the U.S. buy a bag of Kraft caramels and get to melting. But honestly, making caramel on the stove is ridiculously easy...and way tastier than anything you can buy.<br />
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Here is what you need to do to get started on the tart: Make your go-to pie crust recipe. Don't have one? Surely you can ask your mother, aunt, or trusty neighbor for theirs. If that isn't an option, look in a cookbook or on one of the gazillion cooking websites or blogs. (I love cooking with a passion but even I get overwhelmed by all the sites.) Whatever you do, keep it easy.<br />
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Then you are going to get a few bananas. Maybe four, depending on their size. You want firm, yellow bananas. Not hard green ones or the super ripe spotted variety. Slice into fat coins and set aside.<br />
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Have your salt and pepper at the ready. I'll explain later. Trust me on this one.<br />
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For the caramel: put a 1/2 cup (100g) of white sugar in a saucepan and stir in 2T (2 soup spoons) of water. Stir over low heat until the sugar is melted and the mixture starts to bubble. Turn up the heat to medium and cook for another 3-5 minutes, or until it turns a golden caramel color, swirling the pan gently from time to time to brown evenly. Don't let it burn (although it might smell a bit "too done") but don't undercook either. Remove from the heat, add 1T (1 soup spoon) of water (the sputtering and hardening is normal but will stop quickly), stir, then add 3.5T (50g) of butter. Stir to a smooth sauce and set aside.<br />
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To assemble: Pour the caramel in the bottom of a pie plate or tart pan (judge the size of the pan by how much caramel (and banana slices) you have). I used a 9" pie plate and the caramel covered the entire bottom, which is what you want. <br />
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Take a couple of big pinches of sea salt and sprinkle all over the caramel. Then scatter over a few pinches of black pepper or grind right onto the bananas. Leave to cool for a few minutes and then add the banana slices, pressing them into the caramel and pushing them together to fill the gaps.<br />
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Roll out your pie crust to the diameter of the pie plate, as thick or perhaps a little thicker than a coin (but not quite as thick as your banana slices). Place the pastry on top of the bananas and press down; tuck in the edges so it forms a sort of upturned bowl over the bananas. Prick the pastry with a fork.<br />
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Bake at 375F or 200C for 20-25 minutes or until golden brown. Leave to cool for 10 minutes, then run a knife around the edge, place a large plate over the top and carefully invert the tart onto the plate. You might need to reposition some banana slices. Be careful of the hot caramel. Serve warm or cold. <br />
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I ate it plain but it would also be nice with vanilla ice cream or whipped cream.<br />
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Adapted from Lucas Hollweg's <i><a href="http://www.harpercollins.com.au/books/Good-Things-Eat-Lucas-Hollweg/?isbn=9780007364077">Good Things to Eat</a></i>.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com6tag:blogger.com,1999:blog-581586826650291660.post-89876741853088394922011-05-16T08:01:00.004+02:002011-05-16T22:05:43.083+02:00Say it with me: Rød Grød Med Fløde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU23RF5SYjbyS5Z5wn2eUSGPrlFFaeMNqoDnbYUpbw82kJbtb0lVyq7YgjH5UVWoTJ_6LxWjgzJr622qfxnOjwxlajvwTyhLBv_-dj_ra7h3SZw4exhtdx06FLKGBjYK87mXovSGUGTsiO/s1600/IMG_3697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU23RF5SYjbyS5Z5wn2eUSGPrlFFaeMNqoDnbYUpbw82kJbtb0lVyq7YgjH5UVWoTJ_6LxWjgzJr622qfxnOjwxlajvwTyhLBv_-dj_ra7h3SZw4exhtdx06FLKGBjYK87mXovSGUGTsiO/s400/IMG_3697.JPG" width="400" /></a></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
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</span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;">When I moved to Denmark three years ago I was horrified when a fellow Danish language student tried to get me to pronounce Rød Grød Med Fløde. I beg your pardon? If you've been in the country for any length of time then surely you've heard of this classic Danish dessert with the mumble jumble name. Alas, ‘red porridge with cream’ just doesn't have the same ring to it. Titles and translations aside, early summer is the perfect time to prepare this bright red, fruity concoction drizzled with cream.</span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">I owe my encounter with it to my friend </span><a href="http://mydanishkitchen.com/"><span style="font-family: inherit;">Gitte</span></a><span style="font-family: inherit;"> who--as a Dane living in the U.S. and a food blogger to boot--is my mirror opposite. Gitte sold me on Rød Grød Med Fløde, and I'm forever grateful. This dessert is as delicious as it is beautiful. It's simple enough to eat by the spoonful right out of the pan but elegant enough to serve at a fancy dinner party.</span></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This time of year the markets are teeming with seasonal fruit, especially strawberries. I even found a small basket of lovely Danish strawberries in among those from Spain and Belgium. The other seasonal fruit that is a splendid match for the berries in this dish is rhubarb. I love the stringy tart stalks, but some don't. If you are put off by it, either because of texture or taste, please don't be. All it takes is a little sugar, heat, and commingling with other fruit and you have a scrumptious treat. What's more, rhubarb adds a wonderful flavor boost to cobblers and pies. Celebrate the underrated rhubarb.</span><br />
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The recipe for Rød Grød Med Fløde is relatively effortless and can be assembled in a matter of minutes. The most difficult step is saying the name (see paragraph 1) and waiting for the mixture to cool in the refrigerator. </span><br />
<span style="font-family: inherit;"><span class="Apple-style-span" style="white-space: pre-wrap;">Recipe adapted from </span><span class="Apple-style-span" style="white-space: pre-wrap;"><a href="http://mydanishkitchen.com/">My Danish Kitchen</a></span></span><br />
<span class="Apple-style-span" style="font-family: inherit; white-space: pre-wrap;">Ingredients</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 medium stalks rhubarb, cut into small pieces</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200g fresh raspberries (small basket, about 1.5c)</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">200g fresh strawberries (about 1.5c)</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2c...125ml sugar</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1c...250ml water</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3T...3 soup spoons cornstarch</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5T...5 soup spoons water</span><br />
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Directions</span><br />
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<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Toss washed fruit together in a saucepan. Add sugar and water and set saucepan over medium heat. Stir occasionally until mixture just comes to a boil.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Turn heat down to low and simmer for 15 minutes or until fruit has broken down.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Meanwhile, mix together cornstarch and water in a small dish and set aside.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4. Remove fruit mixture from heat and pour into a sieve which has been set over a bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5. Use a spoon to scrape the seeds and pulp against the sieve, catching the juice in the bowl. (it's okay if a little pulp gets into the juice).</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6. Set the pulp aside. You can save it for later as a topping for yogurt or pancakes.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">7. Return saucepan to medium heat and slowly add cornstarch mixture, spoon by spoon.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8. Stir constantly until mixture thickens and can coat the back of a wooden spoon.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">9. Remove from heat and pour into individual serving dishes or a medium glass bowl.</span><br />
<span style="background-color: transparent; color: black; font-family: inherit; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10. Let cool for 10 minutes and then refrigerate for at least one hour. Serve with cream or milk.</span></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-26128691784920248192011-05-11T08:13:00.000+02:002011-05-11T08:13:02.986+02:00Now where was IShortly before Easter I attended a teachers' workshop at Oxford University. It was an intense two and a half days of work, but I managed to have a peek around the city under warm and sunny British skies. It was my second trip to Oxford more than 10 years after my first where, as part of a mini European tour, I spent a weekend with my friend Sonja who was on an exchange from Georgetown University.<br />
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In my best British accent, I must say that Oxford is lovely. Simply charming. Not dreadful in the least. I love the way the Brits talk. Much more refined than us rough and tumble Americans. <br />
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The food--as least in my experience--is rather underwhelming. My sense is that good food is to be had in Oxford, but the extent of my foray into the local culinary scene has been dining halls, cheap eateries, and supermarkets. Take the dinner I had on my one free night of the workshop. Following nearly two hours touching, breathing in, and practically consuming the wares in Blackwell's Bookshop, I stopped at the Tesco for sushi, fruit, chocolate, and a small bottle of red wine. I then went back to my room, ate at my desk and indulged in another guilty pleasure: <i>People Magazine</i>. <br />
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The atmosphere at Oxford is inspiring enough to write one's first novel. Instead, I ate chocolate and read <i>People</i>. You also can bet that I loaded my suitcase with as many American magazines as I could get my hands on as well as a few books from Blackwell's. I'll save those for when I'm feeling slightly more intellectual. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0naMrw5NLicIIui37GFB1JuPqxcvYFfqb6KirUD06USRmknKpanqL_uhK9Q7PAMxs8p6LQ3VdkzJ1o72pvt8mHDSuT43rxMNgvJfDeLhJzEApElu0WxFOHfZntdRwqfmTqQLPCXQtzY70/s1600/IMG_3412.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0naMrw5NLicIIui37GFB1JuPqxcvYFfqb6KirUD06USRmknKpanqL_uhK9Q7PAMxs8p6LQ3VdkzJ1o72pvt8mHDSuT43rxMNgvJfDeLhJzEApElu0WxFOHfZntdRwqfmTqQLPCXQtzY70/s400/IMG_3412.JPG" width="400" /></a></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-44659375726775157702011-04-20T08:00:00.000+02:002011-04-20T08:00:05.779+02:00Wordless Wednesday: A wild ride<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEe6QePzdqqIqMNlDjzCRs-_rnyOO2W69A-zdIljUssqPkHMe8Hj9rMxp-VY1BBTPqiLJfusxor_zg9sFnh4n0IsD31awN5qBwSkAsJJ1hFuxZM3I4NJqtORMTzki0qmM0flCO5lEtNWa/s1600/myphoto-5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEe6QePzdqqIqMNlDjzCRs-_rnyOO2W69A-zdIljUssqPkHMe8Hj9rMxp-VY1BBTPqiLJfusxor_zg9sFnh4n0IsD31awN5qBwSkAsJJ1hFuxZM3I4NJqtORMTzki0qmM0flCO5lEtNWa/s400/myphoto-5.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNObtB913AggSRK_mI2yUlZ5CrhF07JeuGr_72bE_ostQNluzTpF7tniX_zt8b-NunKXfG3TwiZl-oy9Un5nXMwZ-4ET9SCHi8XIk8Cmee-HfhVicpCJRbnBpgtbL825OvMYhVL_0ITl7t/s1600/myphoto-6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNObtB913AggSRK_mI2yUlZ5CrhF07JeuGr_72bE_ostQNluzTpF7tniX_zt8b-NunKXfG3TwiZl-oy9Un5nXMwZ-4ET9SCHi8XIk8Cmee-HfhVicpCJRbnBpgtbL825OvMYhVL_0ITl7t/s400/myphoto-6.jpg" width="400" /></a></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-67403436432781554622011-04-16T12:34:00.000+02:002011-04-16T12:34:08.523+02:00Easy Asparagus Tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzvshSQwC5wxqMPT2VYehOPEYTaFHkXiyC_lmSZvez7evAfXho0faUdqbvtbIR3hNzcdhiC-EE7PTSv_olPZwzMPIDDkWWZjZPKsuL22kuvpvdeZT4iUROpgm8Jv-Ch8YsdvyccxlCAGU/s1600/IMG_3083.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzvshSQwC5wxqMPT2VYehOPEYTaFHkXiyC_lmSZvez7evAfXho0faUdqbvtbIR3hNzcdhiC-EE7PTSv_olPZwzMPIDDkWWZjZPKsuL22kuvpvdeZT4iUROpgm8Jv-Ch8YsdvyccxlCAGU/s400/IMG_3083.JPG" width="400" /></a></div><br />
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It's been "Martha Stewart Revival Days" lately at our house. First it was the Chocolate Crackle Cookies, then I pulled together a fantastic Cobb Salad with guidance from the Everyday Food Cookbook, and finally, this tart. Not only does it scream spring, but it goes splendidly with a nice glass of red wine. Or two.<br />
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I ended up making a smaller scale version because a) I had only a small bunch of asparagus, not enough to fill an entire rectangle of puff pastry, and b) our little family of three didn't exactly need to eat a large rectangle of puff pastry. After all summer will be here soon. Summer = summer clothes and summer clothes= take it easy on the puff pastry.<br />
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We ate slices of tart along side a bowl of veggie soup for dinner. It would also make a terrific appetizer or happy hour snack.<br />
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<b>Asparagus Tart</b><br />
Adapted from <i>Everyday Food from the Kitchens of Martha Stewart Living</i><br />
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1 sheet of puff pastry, thawed in the refrigerator<br />
1-2 bunches of asparagus (you will need two if using the full sheet)<br />
1 - 1.5c Gruyere cheese<br />
olive oil<br />
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Heat oven to 400F/200C<br />
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Directions<br />
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1. Wash asparagus and trim the ends.<br />
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2. Roll out the puff pastry and cut into a large rectangle (or whatever size you need to fit how much asparagus you have).<br />
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3. Place on a parchment lined baking sheet.<br />
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4. Using a sharp knife, gently cut (deep but not all the way through) a one-inch border around the perimeter of the dough.<br />
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5. Pierce the inside several times with the tines of a fork.<br />
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6. Bake for 10-15 minutes. Check at 10 minutes. You want it to be lightly golden brown but not too done since you will bake it again.<br />
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7. Remove from oven. <br />
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8. Sprinkle the cheese all over the puff pastry.<br />
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9. Carefully place the asparagus spears on top, alternating ends to tips. <br />
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10. Brush with olive oil and sprinkle with salt and pepper.<br />
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11. Bake an additional 20-25 minutes until asparagus is tender-crisp.<br />
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12. Remove from oven and cool slightly. May be served warm or at room temperature.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-43957333162698723822011-04-11T11:38:00.000+02:002011-04-11T11:38:16.338+02:00You say Hummole I say Guacamus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_qwV7uyxuiQictxP2cvTuAq-Ni-jt_TxTfdJHraoxnHJCw_xUh-LEmcImBVDuIeR1eqeBtC1PlIqJBNWtMi7C8mlPGVhj-3TXOW54LWbtKKechJj_y8Wg86RLmRmN32u74C3MPrr01sn/s1600/IMG_3045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk_qwV7uyxuiQictxP2cvTuAq-Ni-jt_TxTfdJHraoxnHJCw_xUh-LEmcImBVDuIeR1eqeBtC1PlIqJBNWtMi7C8mlPGVhj-3TXOW54LWbtKKechJj_y8Wg86RLmRmN32u74C3MPrr01sn/s400/IMG_3045.JPG" width="400" /></a></div><br />
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I can't say Guacamus without thinking of <a href="http://www.youtube.com/watch?v=HQFLqMyo0fo&feature=related">Festivus</a>. "A Festivus for the rest of us!" according to Seinfeld's Frank Costanza. <br />
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Okay, so it doesn't quite measure up to the excitement of Festivus, but hummus + guacamole comes <i>very</i> close.<br />
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I came across the idea in the Danish women's magazine <i><a href="http://www.altfordamerne.dk/">Alt for Damerne</a></i>. My friend Mette shares her copies with me. It's a great way to practice reading Danish, and there are articles on everything from the challenges of motherhood and career to fashion, health, beauty...and food. It's not quite the same as reading <i>People</i> or <i>Vanity Fair</i> or even <i>Saveur,</i> but it's an excellent substitute.<br />
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The original recipe for Hummole calls for soaking a bag of garbanzo beans overnight. Ordinarily I do this because--as you've heard me whine at least a thousand times before--it's not always easy or convenient for me to find canned beans. However, I happened to be in one of the two markets in my town that carries canned garbanzo beans so I went for it. In case you're wondering, there are 12 grocery stores in my small town. Most are not much bigger than a 7-11.<br />
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If you use canned beans you can make this spread in a matter of minutes. It's great as a veggie dip but can also be used as a sandwich spread or an accompaniment to chicken or fish.<br />
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<b>Guacamus</b><br />
Adapted from <i>Alt for Damerne</i><br />
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2 cans garbanzo beans<br />
juice of 1 large lemon<br />
2 t cumin<br />
1/2c olive oil<br />
2 garlic cloves, roughly chopped<br />
A couple of handfuls of parsley leaves<br />
2T tahini<br />
2 avocadoes, peeled, pitted, and coarsely chopped<br />
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Directions<br />
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1. Combine garbanzo beans and lemon juice in a blender or food processor. Blend on high for approximately 1 minute. <br />
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2. While mixer is running, slowly add olive oil and blend for another minute.<br />
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3. Add cumin, tahini, parsley, and garlic. Blend well.<br />
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4. Add avocado and blend 30-40 seconds.<br />
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5. Mixture should be thick but not dry. If it is too dry, add a little more lemon juice and/or olive oil.<br />
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Store in an airtight container in the refrigerator up to five days.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com2tag:blogger.com,1999:blog-581586826650291660.post-1891611776283025202011-04-06T16:19:00.000+02:002011-04-06T16:19:01.386+02:00Wordless Wednesday: Cooking with Lulu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqoi67CAbPIswgGxlOhVjqxZ2QG-K2UgC956UQtTAsC18qL-F0BxptbkXE-2h962TGZa37g8NfB7Thdg5XYQfhaacQkf4J9w_6C02ohcGIgl_97Y7ITFxEju9TpOFvu-Kb9DGiYFRAtVA/s1600/IMG_2941.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDqoi67CAbPIswgGxlOhVjqxZ2QG-K2UgC956UQtTAsC18qL-F0BxptbkXE-2h962TGZa37g8NfB7Thdg5XYQfhaacQkf4J9w_6C02ohcGIgl_97Y7ITFxEju9TpOFvu-Kb9DGiYFRAtVA/s400/IMG_2941.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglstr6VRhSKnuGceHIvY_FipXhdVYfMKmdOfZP0roPleR-4gftjCE0u8p0fLfOvZ0Bs2S0chvlKvSAsFe-mmb4tcbdCEkwE0DgUGXWKKxVK_Jro7lXKxT5Q_8oehbaWl9c-nDEf4sne-KJ/s1600/IMG_2944.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglstr6VRhSKnuGceHIvY_FipXhdVYfMKmdOfZP0roPleR-4gftjCE0u8p0fLfOvZ0Bs2S0chvlKvSAsFe-mmb4tcbdCEkwE0DgUGXWKKxVK_Jro7lXKxT5Q_8oehbaWl9c-nDEf4sne-KJ/s400/IMG_2944.JPG" width="400" /></a></div>SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com0tag:blogger.com,1999:blog-581586826650291660.post-41101833296816082002011-04-05T10:13:00.000+02:002011-04-05T10:13:03.448+02:00Chocolate CracklesWhat if I told you about a cookie that is chewy like a brownie and decadent like a truffle. Would you be in? We're talking the most rich and decadent chocolate treat imaginable... that also happens to be cute as a button.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUKCqgw7jmAnvn6TnYtftNUhxGokICfYrb6VHvJCM4cZaoNhoPzt-mdQmmCnbJ-oGbN6dIMzpbXT9PZZlv3lQebvRQhagXiorkCVssStA7T-rNkA0d8KIOt1BhF7g7HF16qHa4YIi9dyR/s1600/IMG_3076.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisUKCqgw7jmAnvn6TnYtftNUhxGokICfYrb6VHvJCM4cZaoNhoPzt-mdQmmCnbJ-oGbN6dIMzpbXT9PZZlv3lQebvRQhagXiorkCVssStA7T-rNkA0d8KIOt1BhF7g7HF16qHa4YIi9dyR/s400/IMG_3076.JPG" width="400" /></a></div><br />
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See? I'm not sure whether cute is the right word. Dramatic might be more like it. But who cares. I simply love the look of the white crackles against the color of the deep dark chocolate.<br />
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Don't live one more day without trying these cookies, people.<br />
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At least promise me you'll add them to your "I want to bake THAT!" list. <br />
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<strong>Chocolate Crackles</strong><br />
Adapted from <i>Martha Stewart</i><br />
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8oz. good quality dark chocolate (70%)<br />
1 stick butter, room temperature<br />
1 1/3 c. brown sugar, packed<br />
1 1/4 c. all purpose flour<br />
2t baking powder<br />
1/2t salt<br />
1/2 c. cocoa powder<br />
2 eggs<br />
1/3 c. milk<br />
1t vanilla extract<br />
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Directions<br />
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1. Melt the chocolate and set aside to cool.<br />
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2. Combine the butter and brown sugar and whip until light and fluffy (a hand mixer works best)<br />
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3. Sift the flour, cocoa powder, salt, and baking powder together and set aside.<br />
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4. Pour the melted, cooled chocolate into the butter-sugar mix and combine thoroughly.<br />
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5. Add the eggs and the vanilla.<br />
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6. In alternating steps, add the dry mix and the milk. Mix until just combined.<br />
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7. Working quickly, roughly divide the dough in fourths. Place each piece (it will be a wet, sticky "piece") into a piece of plastic wrap. Cover the dough with the plastic and form into a rough log shape. It does not have to be perfect. Repeat with the remaining dough.<br />
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8. Place dough logs in the freezer for 30 minutes or refrigerate several hours (overnight is okay, too).<br />
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9. Preheat oven to 350F.<br />
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10. Remove one log at a time and, using a sharp knife, cut into rough 1-inch pieces.<br />
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11. Prepare one small bowl (a cereal size bowl works well) with granulated sugar and the other bowl with powdered sugar.<br />
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12. Take a piece of dough, quickly dredge it in the granulated sugar, roll into a ball using your palms, and dredge in the powdered sugar. Important: make sure you get plenty of powdered sugar (you don't want to see any brown) or else you won't get the strong white crackly effect.<br />
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13. Place balls of dough on a parchment lined cookie sheet and bake for 8 minutes; rotate the cookie sheet and bake an additional 3-4 minutes.<br />
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14. Cool on a cookie rack and store in an airtight container up to one week.SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com1tag:blogger.com,1999:blog-581586826650291660.post-62260326126705381162011-03-23T11:48:00.001+01:002011-03-23T13:30:09.428+01:00Check out my interview!I'm thrilled to be featured on a terrific blog called <a href="http://thegoodneighborcookbook.com/">The Good Neighbor Cookbook</a>. The blog is the partner to the cookbook, which you can find out more about and order <a href="http://www.amazon.com/Good-Neighbor-Cookbook-Delicious-Recuperating/dp/0740793551">here</a>. <br />
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It's a superb concept: delicious and creative recipes to make for a friend who's just had a baby, a new neighbor, or anybody else who could use a pick-me-up.<br />
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If you want to know more about Danish food and culture and whether or not Danes hold potlucks (and what do they serve?!), visit The Good Neighbor Cookbook blog!SBMhttp://www.blogger.com/profile/02640098718488096014noreply@blogger.com2tag:blogger.com,1999:blog-581586826650291660.post-46906134115898032752011-03-22T20:10:00.000+01:002011-03-22T20:10:06.840+01:00Three Cakes and a Party Part II<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyaS50ZzdgP8_cfkXZwZ2nUHDYmbV544T_R7TxhHgZZCZ-8YFoIpbik7iyC6Gykybk299IrXe5KuTI67i7tcV9EkOJQVkcIyW_deTL1OIRy6fnmnGhvzNNcuSbW1kmmYAdblgQC9JOPdm/s1600/IMG_2991.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyaS50ZzdgP8_cfkXZwZ2nUHDYmbV544T_R7TxhHgZZCZ-8YFoIpbik7iyC6Gykybk299IrXe5KuTI67i7tcV9EkOJQVkcIyW_deTL1OIRy6fnmnGhvzNNcuSbW1kmmYAdblgQC9JOPdm/s400/IMG_2991.JPG" width="400" /></a></div><br />
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So the last time you heard from me I was preparing cakes for the birthday/anniversary party of my good friends, Liz and Ole (you can see their lovely faces near the bottom of this post).<br />
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Question: What happens when you drink one too many Cape Cods, dance like a crazy woman, and get caught up in all the merriment? You forget to take pictures of your three cakes after they've been cut! "Before" photos you will find, but any revealing the inner deliciousness are unfortunately absent. Bummer. I'm especially annoyed because the red velvet cake was just so...red...and dramatic...and lovely. It completely negated the fact that I nicknamed it Pisa because of a certain similarity it shared with the famous Italian landmark.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S1QyazGl4s-v6VJcoI0jqyOkpfx9BzpqlIvx6mJX7tE8ciX4bc7cbk-ZZfbmhx2aJlIfT5OzMvpsuij9BWQEWEByuJQaBHbOYJI1vStTbLn-1zp3HAdgD77Y5qq3iTs6o9dipZXAUtaJ/s1600/IMG_2967.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-S1QyazGl4s-v6VJcoI0jqyOkpfx9BzpqlIvx6mJX7tE8ciX4bc7cbk-ZZfbmhx2aJlIfT5OzMvpsuij9BWQEWEByuJQaBHbOYJI1vStTbLn-1zp3HAdgD77Y5qq3iTs6o9dipZXAUtaJ/s400/IMG_2967.JPG" width="400" /></a></div><br />
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The Flourless Chocolate Hazelnut Torte was the first of my three cakes to disappear. I didn't even get to try it. It's the one recipe that I used from a cookbook; the others were borrowed from food blogs. Therefore, I will share it with you while directing you <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/">here </a>for the Chocolate Sheet Cake and <a href="http://www.bakerella.com/red-velvet-cake/">here</a> for the Red Velvet Cake. Do yourself a favor and make <a href="http://thepioneerwoman.com/cooking/2011/02/devil-dogs/">this</a> frosting for the chocolate sheet cake. It is incredible! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPf1fKNhaN5aePdt13XBk9_Y3N2QkLFCEHwYqrGTwxsLHBcWlRdku7p9q_XW_e_BsbcolFupFOPt1Iar-TqP3XW-nUr1VPlvuhAauYjQBbu0Eh7eNs5bTR895c11P7v174SnVLdiHCBAV/s1600/IMG_2964.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPf1fKNhaN5aePdt13XBk9_Y3N2QkLFCEHwYqrGTwxsLHBcWlRdku7p9q_XW_e_BsbcolFupFOPt1Iar-TqP3XW-nUr1VPlvuhAauYjQBbu0Eh7eNs5bTR895c11P7v174SnVLdiHCBAV/s400/IMG_2964.JPG" width="400" /></a></div><br />
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If, like me, you would like to write a message on the top of your sheet cake, remember to practice. Some of my letters are hideous. Edible hideousness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoXPkZyVRw8Nm5FNuyfruWIIyr3_uSrgneba1d2Et6b910GkHxqXWjimrjwE1ZWdDlxGSOvlQfjJq8WqN5SPVXqhfv7_nEXtX2kq2IcuzK9GWzPR9_Tl7X2OHuBOKq63UWENlyBG7yoez/s1600/IMG_2975.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoXPkZyVRw8Nm5FNuyfruWIIyr3_uSrgneba1d2Et6b910GkHxqXWjimrjwE1ZWdDlxGSOvlQfjJq8WqN5SPVXqhfv7_nEXtX2kq2IcuzK9GWzPR9_Tl7X2OHuBOKq63UWENlyBG7yoez/s400/IMG_2975.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhoXPkZyVRw8Nm5FNuyfruWIIyr3_uSrgneba1d2Et6b910GkHxqXWjimrjwE1ZWdDlxGSOvlQfjJq8WqN5SPVXqhfv7_nEXtX2kq2IcuzK9GWzPR9_Tl7X2OHuBOKq63UWENlyBG7yoez/s1600/IMG_2975.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><b>Flourless Chocolate Hazelnut Torte/Torta Alla Gianduia</b></span></a></div>From <i>How to Be a Domestic Goddes</i>s by Nigella Lawson<br />
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for the cake:<br />
6 large eggs, separated<br />
pinch of salt<br />
1/2c unsalted butter, soft<br />
1 regular sized jar of Nutella (14 oz.)<br />
1T Frangelico, rum, or water (I used rum)<br />
scant 1/2c ground hazelnuts<br />
4 oz. bittersweet chocolate, melted ( I used 70%)<br />
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9" springform pan, greased and lined with parchment or wax paper (I used a 9" cake pan with great results.)<br />
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for the icing:<br />
4 oz. hazelnuts, skins removed<br />
1/2c heavy cream<br />
1T Frangelico, rum, or water (again, rum)<br />
4 oz. bittersweet chocolate (70%)<br />
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Directions<br />
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1. Preheat the oven to 350F<br />
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2. In a large bowl, whisk the egg whites and salt until stiff but not dry. <br />
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3. In a separate bowl, beat the butter and Nutella, and then add the rum, egg yolks, and ground hazelnuts. <br />
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4. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg whites, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.<br />
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5. Pour into prepared pan and bake for 40 minutes or until the cake is beginning to come away at the sides, then let cool on a rack.<br />
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6. Toast the peeled hazelnuts in a dry frying pan. Shake every other minute or so to get a nice even color. Transfer to a plate and cool.<br />
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7. In a saucepan, add the cream, rum, and chopped chocolate. Once the chocolate is melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. (I let mine cool for 5 minutes before applying it to the cooled cake.)<br />
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8. Unmold the cake carefully and set on a serving plate. Ice the top with the ganache, and dot thickly with the whole, toasted hazelnuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p-ctOCkdKqb8TbdOQEtn_Tqp2L-glytCV8yNAmjKVrVxYfS-1tzJ5maivFmJeUmCfyQ7veDLieZNAf8AZ7q9skPRm5NcKDbK7u5CpMvy2AUJo6B33L92x86T6tYhXHElUz4-rtGZJoGL/s1600/IMG_2958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p-ctOCkdKqb8TbdOQEtn_Tqp2L-glytCV8yNAmjKVrVxYfS-1tzJ5maivFmJeUmCfyQ7veDLieZNAf8AZ7q9skPRm5NcKDbK7u5CpMvy2AUJo6B33L92x86T6tYhXHElUz4-rtGZJoGL/s400/IMG_2958.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1p-ctOCkdKqb8TbdOQEtn_Tqp2L-glytCV8yNAmjKVrVxYfS-1tzJ5maivFmJeUmCfyQ7veDLieZNAf8AZ7q9skPRm5NcKDbK7u5CpMvy2AUJo6B33L92x86T6tYhXHElUz4-rtGZJoGL/s1600/IMG_2958.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: left;">If you read Part I of this post you will remember that it wasn't only me who contributed to the dessert buffet. Below are pictures of a number of beautiful and delicious desserts, along with some highlights of the celebration.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">And now for what you're really after:</div><div class="separator" style="clear: both; text-align: left;"><br />
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