tag:blogger.com,1999:blog-24078522977379285702024-02-07T04:52:25.822-08:00Order Up!The crazy mash up of all things food.Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-2407852297737928570.post-14414513319178408762013-02-23T07:21:00.001-08:002013-02-23T07:21:41.355-08:00Coconut Macaroons <p> Yesterday, Justin and I had a mavelous afternoon in Downtown Delray, eating cheesesteaks from Big Al's and wandering the streets of Pineapple Grove. On the drive home, Justin noticed a coconut laying in the road by our development, and naturally, got out to examine the fallen specimen. Alas, it was rotten, but it made me think of my favorite cookies: The Coconut Macaroon. </p>
<p>As if the road obstuction wasnt enough, I flipped open the latest issue of Bon Appetit, and "BAM", an article about coconut chips for baking instead of shredded coconut. Well, needless to say, we went to the grocery store to secure the ingredients for these delcious morsels. And! What luck! I found coconut chips! The glory of living in south Florida. </p>
<p>Coconut chips are, according to Bon Appetit Magazine, harder to find than shredded coconut. I found mine with all of the dehyrated pineapple tidbits and bagged mixed nuts by the produce section. But, if your grocery store doesnt have them, a health food store should.</p>
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<p>The first time I made these I thought "this is too easy to be true!". And this time, when I whipped them up for dessert, Justin thought the same. Tell me what you think about this four ingredient recipe. </p>
<p>P.S. If you dont mind a fifth ingreident, feel free to add chocolate chips! </p>
<p> </p>
<p> <font color="#ffcd91" size="6">Coconut Macaroons</font></p>
<p><font size="2">Yield: 2 dozen </font></p>
<p><font size="3">4 oz Coconut Chips</font></p>
<p><font size="3">3 oz Shredded Coconut </font></p>
<p><font size="3">14 oz Sweetened Condensed Milk</font></p>
<p><font size="3">3 Tbsp All Purpose Flour </font></p>
<p><font size="3"><br>
</font></p>
<p><font size="5" color="#ffcd91">Directions</font></p>
<p><font size="3">1. Preheat the oven to 350 degrees. </font></p>
<p><font size="3">2. In a mixing bowl, combine all of the ingreients with a spoon until the milk and flour completely coat the coconut. </font></p>
<p><font size="3">3. On a greased sheet tray, place rounded tablespoons of the coconut mixture about 1 inch apart. </font></p>
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<p><font size="3">4. Bake for 15-20 minutes; until the edges and bottom are golden brown. The center will look slightly moist. </font></p>
<p><font size="3">5. Allow to cool on the cookie sheet for 10 minutes.</font></p>
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<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-18495245117978482572013-02-15T19:24:00.001-08:002013-02-16T04:45:00.298-08:00Measure Up!<p>You know how they say "good things come to those who wait"? Well, I have been patiently waiting for weeks since recieving an email from the nice people at OXO Kitchen Appliances for my very own set of Mini Measuring Beakers.</p>
<p>What happened was, one day I was leisurely surfing Facebook, when I came across the OXO page. They were doing a survey about storing spices, and what better to do when bored then fill out a survey? A week later, I received an email from them saying they wanted to "thank me for my time" with a complimentary set of Mini Measuring Beakers. Awesome! </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9Z7Es_Jp0XkVCygoqwsr8pCfZSrKPUoYQsxcS0z0QZdlnqDuuF_d2iNLAddNrcMjzn-wSOLp9t5vtSPxn7D3sZQeoKigwS68Nn0AMuYZ-qPrbex38PW_0WFAsr0udE9-ptmxhPMhSsx3/s796/Photo%252520Feb%25252015%25252C%2525202013%25252C%2525209%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9Z7Es_Jp0XkVCygoqwsr8pCfZSrKPUoYQsxcS0z0QZdlnqDuuF_d2iNLAddNrcMjzn-wSOLp9t5vtSPxn7D3sZQeoKigwS68Nn0AMuYZ-qPrbex38PW_0WFAsr0udE9-ptmxhPMhSsx3/s500/Photo%252520Feb%25252015%25252C%2525202013%25252C%2525209%25253A55%252520PM.jpg" id="blogsy-1360985092819.743" class="aligncenter" alt="" width="500" height="411"></a></div>
<p>And now they are here! They are so cute, and definitely handy for measuring small quantities of ingredients since they sit nicely on the counter. There will be no more fumbling with the measuring spoons and the bottle of vanilla! Don't lie, we have all been there, and spilled it all over the counter. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil58_qJ2rglZlMLdrsJtnW5faU85SgZoEjjzUzjEbhQcLXBVY2MDF-RywTGGm_OwzxJ98KZf8pyqzlxDMC97E8TqZiEefN7escgpLCJGRLQHgyYBR6HJWC4LqfTCIIgW_mgZBG-_v4BmBd/s774/Photo%252520Feb%25252015%25252C%2525202013%25252C%2525209%25253A56%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil58_qJ2rglZlMLdrsJtnW5faU85SgZoEjjzUzjEbhQcLXBVY2MDF-RywTGGm_OwzxJ98KZf8pyqzlxDMC97E8TqZiEefN7escgpLCJGRLQHgyYBR6HJWC4LqfTCIIgW_mgZBG-_v4BmBd/s500/Photo%252520Feb%25252015%25252C%2525202013%25252C%2525209%25253A56%252520PM.jpg" id="blogsy-1360985092821.4783" class="aligncenter" width="500" height="373" alt=""></a></div>
<p> Aside from being super adorable they have other amazing qualities as well like being dishwasher safe, BPA free and they all nest together for easy storage. </p>
<p>Overall I love them and I think you would, too. Next time you're measuring a teaspoon of lemon juice, you will thank me. </p>
<p> </p>
<p><font size="2">*OXO did not pay or endorse this post. All opinions are my own, without compensation. </font></p>
<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-46452867113975765212013-02-04T18:31:00.001-08:002013-02-04T18:31:51.865-08:00Chocolate Dipped Strawberry Ice Cream <p>It is February, the month of paper valentines, chocolate kisses, and long stem roses. In honor of "The Love Month", Justin and I made this post together. We did it all: went shopping, cut the strawberries, tempered the eggs, churned the ice cream, added the swirl, together. All in honor of "The Love Month". </p>
<p>In my mind, nothing says "I love you" on Valentine's Day quite like a big box of chocolate covered strawberries. It is such a simple combination that makes everyone come back for one more bite; the crunchy chocolate shell, the soft stawberry that is half sweet half sour...they are the perfect compliments to each other.</p>
<p>These little gems were of course on my mind when I was thinking of the perfect Valentine's Day recipe to share with all of you, and, just in case you couldn't guess, so was ice cream. Here is the result of all the things Justin and I love. I hope you enjoy this as much as we did. </p>
<p> </p>
<p><font color="#ff99cf"> <font size="6">Chocolate Dipped Strawberry Ice Cream</font></font></p>
<p><font size="2">Yeild: 1 1/2 quarts</font></p>
<div class="separator" style="text-align: left;clear: both; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSAE0OxoRIHhS8mgzBoPn3wyV7TxxwfsvV38Njgxjygmn2uG-KQc_xf7MeY7mSWtYf8q-LdMAzsgGa-kEejRyxFQUGmG4hZnMdMR280B-wSjxKC1SwwURI2BFXE1Y0wy-0j094fbQTrFh/s1201/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525202%25253A45%252520PM.jpg" target="_blank" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSAE0OxoRIHhS8mgzBoPn3wyV7TxxwfsvV38Njgxjygmn2uG-KQc_xf7MeY7mSWtYf8q-LdMAzsgGa-kEejRyxFQUGmG4hZnMdMR280B-wSjxKC1SwwURI2BFXE1Y0wy-0j094fbQTrFh/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525202%25253A45%252520PM.jpg" id="blogsy-1360030183451.0671" class="alignnone" alt="" width="500" height="374"></a></div>
<p><font size="3" color="#ff99cf"><br>
</font></p>
<p><font size="3" color="#ff99cf">For the Puree:</font></p>
<p><font size="3">1 pound Strawberries, tops removed</font></p>
<p><font size="3">1/2 cup Sugar</font></p>
<p><font size="3">1 Tbsp Lemon Juice</font></p>
<p><font size="3"><br>
</font></p>
<p><font size="3" color="#ff99cf">For the Custard:</font></p>
<p><font size="3">2 cups Heavy Cream</font></p>
<p><font size="3">1 cup Milk</font></p>
<p><font size="3">3/4 cup Sugar, divided in half </font></p>
<p><font size="3">1 Tbsp Vanilla Extract</font></p>
<p><font size="3">1/2 tsp Salt</font></p>
<p><font size="3"><br>
</font></p>
<p><font size="3" color="#ff99cf">For the Chocolate Ganache:</font></p>
<p><font size="3">6 oz Semi-Sweet Chocolate</font></p>
<p><font size="3">6 fl oz Heavy Cream </font></p>
<p><font color="#ff99cf" size="3"><br>
</font></p>
<p><font color="#ff99cf" size="5">Directions:</font></p>
<p><font size="3">1. In a small pot, combine the cream, milk, vanilla, salt and 1/2 of the sugar. Bring to a light boil. While this is heating, fill a large bowl with ice and water.</font></p>
<p><font size="3">2. In a heat safe bowl, whisk together the egg yolks and the other half of the sugar.</font></p>
<p><font size="3">3. Slowly stream in 1/3 of the boiling cream mixture to the egg mixture, while whisking constantly. </font></p>
<p><font size="3">4. Now do the reverse. Pour the, now warm, egg mixture back into the pot with the cream. Again, whisk constantly until both of the mixtures are combined together. </font></p>
<p><font size="3">5. Switch to a wooden spoon and stir the custard continually until the mix coats the back of a spoon and a line can be drawn through it, or 160 degrees on a thermometer. </font></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YPZ4w936PipQ7-HWqED7JvW47epu7raZiwOAg2xbxs6yT-QFn9wGv773k8Y06C2R-v8JQi_4ogjJGGjRVoMfQzzw-T0CVZeEDTYMsNCDqwxRXJmSQwZPy2BnJrXWtwIBVYyXdlQgaO0e/s1101/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A47%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YPZ4w936PipQ7-HWqED7JvW47epu7raZiwOAg2xbxs6yT-QFn9wGv773k8Y06C2R-v8JQi_4ogjJGGjRVoMfQzzw-T0CVZeEDTYMsNCDqwxRXJmSQwZPy2BnJrXWtwIBVYyXdlQgaO0e/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A47%252520PM.jpg" id="blogsy-1360030183403.3975" class="aligncenter" alt="" width="500" height="407"></a></div>
<p><span style="font-size: medium; ">6. Immediately pour the custard through a strainer, into a clean bowl, set inside the earlier prepared ice bath. Stir occasionally until cool.</span><br>
</p>
<p><font size="3">7. In a blender, combine the strawberries, sugar and lemon. Puree until smooth. Strain to remove seeds. </font></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynR0CHaLkHzbLngk2E0HyujA8qxUjZj5MbEugqVOl29G4u6kWebL9mhH86cqW2jZCHFejqb3x2moW4r2R30bGZvxfrm7GeFpXezV6JQhhs7CPz9unopeOCFe6SRgeBL0EgngvUTfAdE7T/s1201/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525202%25253A54%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgynR0CHaLkHzbLngk2E0HyujA8qxUjZj5MbEugqVOl29G4u6kWebL9mhH86cqW2jZCHFejqb3x2moW4r2R30bGZvxfrm7GeFpXezV6JQhhs7CPz9unopeOCFe6SRgeBL0EgngvUTfAdE7T/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525202%25253A54%252520PM.jpg" id="blogsy-1360030183407.2952" class="aligncenter" alt="" width="500" height="669"></a></div>
<p><span style="font-size: medium; ">8. Once the custard is cool, stir in the strawberry purée.</span><br>
</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNi_hDjJTrDgIi2eT3Jk_pGceYtpqdlhRbq6HNzN2myx-Az2Qo4A95vz3kHtIK1SlVNbmoDrGLVJihb9vXnCrj-uIWH_cQCSUM4NC_d4w4qLA9d3JzZiCfZflLFqL7yAIfF9OvhU7uGyK/s1196/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A50%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNi_hDjJTrDgIi2eT3Jk_pGceYtpqdlhRbq6HNzN2myx-Az2Qo4A95vz3kHtIK1SlVNbmoDrGLVJihb9vXnCrj-uIWH_cQCSUM4NC_d4w4qLA9d3JzZiCfZflLFqL7yAIfF9OvhU7uGyK/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A50%252520PM.jpg" id="blogsy-1360030183436.8286" class="aligncenter" alt="" width="500" height="349"></a></div>
<p><span style="font-size: medium; ">9. Refridgerate at least 8 hours.</span><br>
</p>
<p><font size="3">10. While the mix is chilling, bring the remaining cream to a boil.</font></p>
<p><font size="3">11. Pour over the chocolate. Wait 10 minutes and then stir to make a creamy ganach. Place in a ziplck bag and refridgerate. </font></p>
<p><font size="3">12. Churn the ice cream base according to manufacturer's directions. </font></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGuqHmJ4jDvtQHG2LhhKtxIbV-Vkj0cFvDpuDr6oGNg5v_ya0Y-zCMSnzmtdY8831p2mh1WIgbuTJOnRTL6zwyiTjhvpn1tAKQJTugxaRNxKoaH-hn0CvNJngfOxp0updFMnbkUrIz5lb/s1204/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A55%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGuqHmJ4jDvtQHG2LhhKtxIbV-Vkj0cFvDpuDr6oGNg5v_ya0Y-zCMSnzmtdY8831p2mh1WIgbuTJOnRTL6zwyiTjhvpn1tAKQJTugxaRNxKoaH-hn0CvNJngfOxp0updFMnbkUrIz5lb/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525208%25253A55%252520PM.jpg" id="blogsy-1360030183454.7012" class="aligncenter" alt="" width="500" height="374"></a></div>
<p><span style="font-size: medium; ">13. While packing the soft ice cream, alternate layers of strawberry cream and layers of ganache swirls.</span></p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_Z1hkabxHzgbx9bwvaArBre2eHuHwg3NVX4Ma1ABBUv3buDW_20Nf7Mcpc9wFK7QCiivyIESJxUAM17vT1Bc-g_K9i6gFo_GueNu0gik1SOxXPsbDWx7NuREgUxqepnO3p5dbPa8BIN7/s929/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525209%25253A01%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_Z1hkabxHzgbx9bwvaArBre2eHuHwg3NVX4Ma1ABBUv3buDW_20Nf7Mcpc9wFK7QCiivyIESJxUAM17vT1Bc-g_K9i6gFo_GueNu0gik1SOxXPsbDWx7NuREgUxqepnO3p5dbPa8BIN7/s500/Photo%252520Feb%2525204%25252C%2525202013%25252C%2525209%25253A01%252520PM.jpg" id="blogsy-1360030183483.126" class="aligncenter" alt="" width="500" height="408"></a></div>
<p><font size="3">14. Freeze until firm, about 6 hours. Scoop and fall in love.</font></p>
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<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-7536772542185715332013-01-27T13:43:00.001-08:002013-02-04T08:16:41.180-08:00Breakfast of Champions: Sausage Gravy<p> It is a warm 71 degrees here in South Florida making the whole "winter blues" thing very easy to deal with. The only downside of winter under the palms is that it is very hard to enjoy comfort food. I mean who really wants a heaping bowl of chili covered in melting yellow cheddar, crispy tortilla strips, and cool sour cream in the middle of a New England Summer? Not that many people, besides me, but I like to think I am the exception. </p>
<p>Regardless, I still make comfort food for Justin and I. Every now and again, usually when I have a day off or I go in to work late, I will make us a small batch of sausage gravy. Every time I whip up a bit of this super simple breakfast I think of two things: my mom ALWAYS mixing the milk and the flour together in drinking glass and waking up to the smell of it flooding the vacation house in Deep Creek Lake.</p>
<p>The best part of sausage gravy is how easy and versitile it is. Take out the sausage and add ham for a delicious alternative. Exchange the protien for spinach, corn, chard, etc. for creamed veggies. Leave out all of the add ins and pour that sawmill gravy over a pan fried pork cutlet and I am sure no one will complain. </p>
<p> </p>
<p><font size="6" color="#ff99cf">Sausage Gravy</font> </p>
<p><font size="3">Yield: Enough to feed 4 hungry campers</font></p>
<p>1 pound Ground Sausage</p>
<p>1/2 Tbsp Butter</p>
<p>1 1/2 tsp Ground Thyme </p>
<p>4 oz All Purpose Flour</p>
<p>16 oz Milk, divided into 12oz and 4oz</p>
<p>Salt and Fresh Cracked Pepper</p>
<p>Biscuits, Toast, Bagels, Something delicious to serve it over!</p>
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<div class="separator" style="text-align: left;clear: both; "><u><font size="5" color="#ff99cf">Directions:</font></u></div>
<p>1. In a medium sized pot, heat the butter over medium heat. </p>
<p>2. Once melted, add the sausage, salt, pepper, and thyme. Break the sausage up with a wooden spoon into small pieces. </p>
<p>3. While the sausage is browning, mix 12oz of the milk with the flour. This is the part that my mom does in a drinkng glass with a fork, so I recommend you do the same. </p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDMAlrJvMI9rhSQuHzB2hOCXzIj6NJNIYbaBHTlRPsbwgyJ8SYY-C_Q0vryKeRCBfvb6QZ-85D2OLKCo0aP7WlmDXGHuf515jDAde0qoNl6bxTH2WXoduhnN3z2Bb2367K3OueI01YEIK/s1199/Photo%252520Jan%25252027%25252C%2525202013%25252C%2525204%25253A36%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDMAlrJvMI9rhSQuHzB2hOCXzIj6NJNIYbaBHTlRPsbwgyJ8SYY-C_Q0vryKeRCBfvb6QZ-85D2OLKCo0aP7WlmDXGHuf515jDAde0qoNl6bxTH2WXoduhnN3z2Bb2367K3OueI01YEIK/s500/Photo%252520Jan%25252027%25252C%2525202013%25252C%2525204%25253A36%252520PM.jpg" id="blogsy-1359386318929.6194" class="aligncenter" alt="" width="500" height="321"></a></div>
<p>4. Once the sausage is completely cooked, add the milk mixture. </p>
<p>5. Stirring occsionally, bring the mix to a boil for about three minutes. By the end of the three minutes the gravy should look rich and luscious. Here is where the extra milk comes in: in case it starts to clump together or look a little too much like paste, add it and stir. </p>
<p>6. Serve over your favorite breakfast bread with plenty of fresh cracked black pepper and a cup of coffee. </p>
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<p> </p><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-71545969005803706892012-12-13T13:20:00.001-08:002012-12-13T17:11:44.098-08:00A Taste of Home: Berger CookiesEvery region has something unique, an item that only the locals know about. In central Maryland that secret, aside from Old Bay, is Berger Cookies. I remember going to The Farm Store as a little girl with my grandparents and getting a fountain soda and a pack of these delicious cookies coated in a thick layer of ganache. And although their recipe is a secret, I think I have concocted something pretty darn close to the original. <br/><br/>Without further ado:<br/><br/> <br/><br/><font color="#098000" size="6"><u>Berger Cookies</u></font><br/><br/><font color="#098000" size="3">Yield: 16 cookies</font><br/><br/><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u><font color="#098000">Ganache</font></u></span><br/><br/><span style="background-color: rgba(255, 255, 255, 0); -webkit-text-size-adjust: auto; ">3/4 pound Milk Chocolate</span><br/><br/><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 pound Dark Chocolate</span><br/><br/><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 pound Butter</span><br/><br/><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 cup Heavy Cream</span><br/><br/><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br>
</span><br/><br/><u><font color="#098000">Cookies</font></u><br/><br/>1/2 pound Butter, softened<br/><br/>4 oz Granulated Sugar<br/><br/>1 Egg<br/><br/>1 tsp Vanilla<br/><br/>10oz All Purpose Flour <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCuo_3ye9eSL5yXx4sfTv82cYY0-WocABetLCvmEgEXYR80YMRtVfFDMczH6-QgX396HMGthTkz0JlLeYQpZ7e2gt1Wa_wEflT6XLqGvvA35KWGmV96NpI3wT2U0uOml-ECpxWd_uWgdu/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A14%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikCuo_3ye9eSL5yXx4sfTv82cYY0-WocABetLCvmEgEXYR80YMRtVfFDMczH6-QgX396HMGthTkz0JlLeYQpZ7e2gt1Wa_wEflT6XLqGvvA35KWGmV96NpI3wT2U0uOml-ECpxWd_uWgdu/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A14%252520PM.jpg" id="blogsy-1355447465335.5571" class="aligncenter" width="500" height="373" alt=""></a> </div>
<font color="#098000">For the Ganache:</font><br/><br/><ul>
<li>In a small sauce pot combine the butter and the cream over low heat. </li>
<li>Cut up the chocolate into small pieces and place in a heat safe bowl.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy5lXJ18lzhk6T0FcjIB36dcoEjAaOEFQ7QdraIzwmiJsgie8E9wF2J9yTIN7PmfywZImyeoZze35ZbGQufpBj5PsYs7CIsdcXo4sP9pVyYoW1jT7a76vLEacyJzueoXn-giQCQ_u_MGF/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A01%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy5lXJ18lzhk6T0FcjIB36dcoEjAaOEFQ7QdraIzwmiJsgie8E9wF2J9yTIN7PmfywZImyeoZze35ZbGQufpBj5PsYs7CIsdcXo4sP9pVyYoW1jT7a76vLEacyJzueoXn-giQCQ_u_MGF/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A01%252520PM.jpg" id="blogsy-1355447465314.525" class="aligncenter" width="500" height="669" alt=""></a> </div>
<ul>
<li>Once the cream and butter boil, pour over the chopped chocolate. Do not stir the mixture for 7 minutes. </li>
<li>After the 7 minutes has passed, stir the chocolate and cream mixture, with a spatula, until silky and smooth.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqfzixquCUVc0VG7mj_TFxHx-6i3mdngE9PPEc05gu8lgRnIl4DBP8Mp-4d6QDglmvGWSHkP057VVCpLw9B4TrNm1sSaAgDO9iHvmqe_MhBrIIsoNb48rAQa4DWWcZ6nE9OcZVm1E1DKE/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A29%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqfzixquCUVc0VG7mj_TFxHx-6i3mdngE9PPEc05gu8lgRnIl4DBP8Mp-4d6QDglmvGWSHkP057VVCpLw9B4TrNm1sSaAgDO9iHvmqe_MhBrIIsoNb48rAQa4DWWcZ6nE9OcZVm1E1DKE/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A29%252520PM.jpg" id="blogsy-1355447465310.328" class="aligncenter" width="500" height="373" alt=""></a></div>
<ul>
<li>Pour into a shallow baking dish and refrigerate for at least 1 hour. Do not stir during this process, it will make the chocolate lose its shine a smooth texture.</li>
</ul>
<font color="#098000">For the Cookies</font><br/><br/><ul>
<li>Cream the sugar and the butter together. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLoDN7wmGLT7zzSYWCldakA1Y09bmbzRVHI9qa6yi_60ZD6Eu0wA5SFDTzyfM9yK-vc5-WBawjbHLCqxOa9YNUz1RKoix2cQ3HSqXrzHXP_zzMlTFnBdIikc9uKCbdIi68tp5LfE14cTE/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A21%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLoDN7wmGLT7zzSYWCldakA1Y09bmbzRVHI9qa6yi_60ZD6Eu0wA5SFDTzyfM9yK-vc5-WBawjbHLCqxOa9YNUz1RKoix2cQ3HSqXrzHXP_zzMlTFnBdIikc9uKCbdIi68tp5LfE14cTE/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525205%25253A21%252520PM.jpg" id="blogsy-1355447465276.9778" class="aligncenter" width="500" height="373" alt=""></a></div>
<ul>
<li>Once light and fluffy, add the egg and vanilla. </li>
<li>Slowly stir in the flour until the dough comes together in a ball. </li>
<li>On a greased cookie sheet, place rounded tablespoons of the dough. </li>
<li>Press the centers of the balls down, creating a button shape. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_bu629nj768dEavhByhxvKzoludD-FGJD69tSBoIp3ogJDoDOVwVZQgQIC46fV1LjyNq3KamaS7-6bDMnyh7BkWAgKbCCzm9-eT0ZYZG4tbvbRKa7WxoMTbvqzecb6lXd4N23eSFzKOU/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525206%25253A24%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_bu629nj768dEavhByhxvKzoludD-FGJD69tSBoIp3ogJDoDOVwVZQgQIC46fV1LjyNq3KamaS7-6bDMnyh7BkWAgKbCCzm9-eT0ZYZG4tbvbRKa7WxoMTbvqzecb6lXd4N23eSFzKOU/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525206%25253A24%252520PM.jpg" id="blogsy-1355447465336.4348" class="aligncenter" width="500" height="373" alt=""></a></div>
<ul>
<li>Bake at 350 degrees for 11 minutes or until slightly brown. These cookies are very light in color, naturally. </li>
<li>Once baked, allow to cool on the cookie sheet until room temperature. </li>
</ul>
<font color="#098000">Assembly</font><br/><br/><ul>
<li>Flip the cookies upside down. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6dFhwOk6WLuh2W4wV7OooHqTIgddg6no6woj6wFd7AeEXXEmpjwIDnUopWSX6dvcxbHtQUUBTAYYHnTyXs4aH5VKIuT_7ADqLWT3ZksBVJxOGkUPeHK_S8uY2Du-XP_aP12YEyVQsCo1/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A13%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6dFhwOk6WLuh2W4wV7OooHqTIgddg6no6woj6wFd7AeEXXEmpjwIDnUopWSX6dvcxbHtQUUBTAYYHnTyXs4aH5VKIuT_7ADqLWT3ZksBVJxOGkUPeHK_S8uY2Du-XP_aP12YEyVQsCo1/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A13%252520PM.jpg" id="blogsy-1355447465260.6768" class="aligncenter" width="500" height="373" alt=""></a></div>
<ul>
<li>With an offset spatula or a spoon, spread the ganache on the under side.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQF-ZKcvGFRoF3gAyp2WvLTwW4BSpymNnUn00ekDW4-MNi-PkflwGaYSkv9rNf8X4_dNLxrGn5OKQXK4ETe557vuAS4_O5iyZufgsDZ6uT2S7tCyn_mpyfeJ-a1XRPyg0S-PuTl6xbKKVp/s2048/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A17%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQF-ZKcvGFRoF3gAyp2WvLTwW4BSpymNnUn00ekDW4-MNi-PkflwGaYSkv9rNf8X4_dNLxrGn5OKQXK4ETe557vuAS4_O5iyZufgsDZ6uT2S7tCyn_mpyfeJ-a1XRPyg0S-PuTl6xbKKVp/s500/Photo%252520Dec%25252012%25252C%2525202012%25252C%2525207%25253A17%252520PM.jpg" id="blogsy-1355447465342.773" class="aligncenter" width="500" height="669" alt=""></a> </div>
<ul>
<li>Refrigerate for another hour before serving. </li>
<li>Enjoy! </li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGwoXbAbJGffmX69sbJwa_rfX9yOJkETGuiDXM5yKmH_vu-YC5sCUrvl9P4Fft0h0zO4bjK-M6hHgX2zQ08KygyKB1qY4DlsoHw18MORjz-P47Hh1nOm80vVQMHjFna4rlyrMoZDJJfOw/s1204/Photo%252520Dec%25252013%25252C%2525202012%25252C%2525202%25253A47%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTGwoXbAbJGffmX69sbJwa_rfX9yOJkETGuiDXM5yKmH_vu-YC5sCUrvl9P4Fft0h0zO4bjK-M6hHgX2zQ08KygyKB1qY4DlsoHw18MORjz-P47Hh1nOm80vVQMHjFna4rlyrMoZDJJfOw/s500/Photo%252520Dec%25252013%25252C%2525202012%25252C%2525202%25253A47%252520PM.jpg" id="blogsy-1355447465347.171" class="aligncenter" width="500" height="669" alt=""></a></div>
<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-64321411897971611602012-12-06T14:09:00.001-08:002012-12-06T14:09:34.956-08:00Peanut Butter Kiss CookiesChristmas is quickly approaching and just in case you didn't know what that means, let me remind you: COOKIES!<br/><br/><div>To kick of this sugar coated holiday, I thought what better cookie to make than these peanut butter kiss cookies. Justin and I both have childhood memories of this super delicious, super simple cookie, so making it was like bringing a piece of home to Florida.<div><p> </p><p>Lets get to the recipe!</p><p> </p><p><font size="6" color="#098000"><br>
</font></p><p><font size="6" color="#098000">Peanut Butter Kiss Cooies</font></p><p><font size="3">Yield: 3 dozen cookies</font></p><p>1/2 cup Butter, softened</p><p>1/2 cup Peanut Butter, room temperature</p><p>1/2 cup Brown Sugar</p><p>1 cup Granulated Sugar, divided</p><p>1 Egg</p><p>1 3/4 cup All Purpose Flour</p><p>1 tsp Baking Soda</p><p>1 Tbsp Milk</p><p>36 Hershey Kisses, unwrapped</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnqExvK0EoSDsxGtoUenvhRIQyrwOAQTUKYSznV_hi2qumfafWoHozCXcy1GLlmi6qEt66BNdTaaFFANXC5Pe5rShIOXCM35fFeJ11kUHOmU64S8Hb8F2i24mAmdJtPSh-tV2bV5c-8_w/s2048/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A19%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnqExvK0EoSDsxGtoUenvhRIQyrwOAQTUKYSznV_hi2qumfafWoHozCXcy1GLlmi6qEt66BNdTaaFFANXC5Pe5rShIOXCM35fFeJ11kUHOmU64S8Hb8F2i24mAmdJtPSh-tV2bV5c-8_w/s500/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A19%252520PM.jpg" id="blogsy-1354831775122.5798" class="aligncenter" alt="" width="500" height="373"></a></div>
<br/><br/><ul>
<li>Whip the butter and the peanut butter together until smooth. </li>
<li>Add the 1/2 of the granulated sugar and all of the brown sugar. Whip until fluffy and light. </li>
<li>Add in the egg, the vanilla, and baking soda. </li>
<li>Once combined, slowly fold in the flour by hand. </li>
<li>Scoop the dough into 1 inch balls and roll in the remaining sugar.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAZ6MSfPYJCRzCigS2m4sQh6ApxO_YMSSeBqbDNDhI7rJqsgq5Lstt0A34O8lDCtVyIUVdKkqBPH_jW2rBV24qO1EKW51sViO3S6gntFhH97pu2HIK3mR3O2wRfuuZGt_MWX2g5oI5mkO/s2048/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A34%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLAZ6MSfPYJCRzCigS2m4sQh6ApxO_YMSSeBqbDNDhI7rJqsgq5Lstt0A34O8lDCtVyIUVdKkqBPH_jW2rBV24qO1EKW51sViO3S6gntFhH97pu2HIK3mR3O2wRfuuZGt_MWX2g5oI5mkO/s500/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A34%252520PM.jpg" id="blogsy-1354831775056.956" class="aligncenter" alt="" width="500" height="669"></a></div>
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<ul>
<li>Place onto an ungreased cookie sheet and make a small dent in the center of each ball.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aiju46-skSmWtxYAHp3fQCGW_5ElEuVPNcoNAac3Uu6VR5NK2K__VGkgAueewBh_lPT_EZIfPjTDAtNi5tLtjR8g_NTHneMqWJYDQGUmHqlO1WNQ5_EPEqbsrbpVm3_UWVk2RKi0RpAX/s2048/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A39%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1aiju46-skSmWtxYAHp3fQCGW_5ElEuVPNcoNAac3Uu6VR5NK2K__VGkgAueewBh_lPT_EZIfPjTDAtNi5tLtjR8g_NTHneMqWJYDQGUmHqlO1WNQ5_EPEqbsrbpVm3_UWVk2RKi0RpAX/s500/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A39%252520PM.jpg" id="blogsy-1354831775114.1514" class="aligncenter" alt="" width="500" height="373"></a></div>
<ul>
<li>Bake at 375 degrees for 8 minutes. </li>
<li>Remove from the oven and press kisses into the center of each cookie. Return to the oven for 2 minutes.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiD99jUHqNfabNiN86PTBRNJ4724MqiVzGQX3VI0885OcT9b4_HtotUOpGi8olRBZPFy-tU0xb51876WhOV8hk70IVnikfMXqwq9mD_EYndJ4Rxu7HGw3dOzxPOLXh8cAIqi8gq1763Au/s2048/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A48%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiD99jUHqNfabNiN86PTBRNJ4724MqiVzGQX3VI0885OcT9b4_HtotUOpGi8olRBZPFy-tU0xb51876WhOV8hk70IVnikfMXqwq9mD_EYndJ4Rxu7HGw3dOzxPOLXh8cAIqi8gq1763Au/s500/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A48%252520PM.jpg" id="blogsy-1354831775085.2822" class="aligncenter" alt="" width="500" height="373"></a></div>
<ul>
<li>Allow to cool completely before enjoying!</li>
</ul>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PyEVg6MqqTi36KAwdJvnbmdVbh2wUSMwIJkm5GlcsIUCTDyBMAoztHVvto7QT5Ufc2hqvUIEF2imONtFamSjP1ubCPKrvA49FZ2LxJ3lQkQFDKIT50au7Kr1bl7JpENg2REFpGzRdPCL/s2048/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A51%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9PyEVg6MqqTi36KAwdJvnbmdVbh2wUSMwIJkm5GlcsIUCTDyBMAoztHVvto7QT5Ufc2hqvUIEF2imONtFamSjP1ubCPKrvA49FZ2LxJ3lQkQFDKIT50au7Kr1bl7JpENg2REFpGzRdPCL/s500/Photo%252520Dec%2525206%25252C%2525202012%25252C%2525203%25253A51%252520PM.jpg" id="blogsy-1354831775117.639" class="aligncenter" width="500" height="373" alt=""></a></div>
<br/><br/></div></div><p> </p>
<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-62575267737840686512012-12-05T11:23:00.000-08:002012-12-06T14:10:47.605-08:00Shiitake and Goat Cheese FlatbreadBig things have been happening around here: Christmas is coming, Nash is finally potty trained, Justin bought me this amazing new iPad, and I moved from The Bistro to The Atlantic Bar and Grill at work. What has any of this news to do with this amazing recipe? There are flatbreads on the menu at The Atlantic Bar and Grill! And of course it is what inspired me to make this for lunch today. <br/><br/>My flatbread has shiitake mushrooms, caramelized onions, goat cheese, tomatoes, and wild arugula (aka rocket). But of course you can put whatever your heart desires on your flatbread. And, in case you couldn't think of a spectacular hors d'oeuvre for your family Christmas party, go ahead and whip up a couple of these, cut them into two bite pieces and voila! You are a holiday hero.<br/><br/><strong><br>
</strong><strong><span style="color: #6aa84f; font-size: large;">Flatbread with Vegetables and Goat Cheese</span></strong><br>
Yield: 1 flatbread<br/><br/>1 Naan Flatbread, found in the deli aisle near the pita<br>
1 oz Goat Cheese, softened<br>
1 small Bunch of Arugula<br>
1/2 Roma Tomato, diced<br>
1/4 White Onion, julienned<br>
5 Shiitake Mushrooms, caps only, julienned <br>
2 tbsp Vegetable Oil<br>
Salt and Pepper to taste<br/><br/><p style="text-align: -webkit-auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Y5ffHwCIiWIG1uP_aSWBGflEiBTVD2dNNiqrQjesARxT642eWtj6QONA0SYKqWqGIBa1gvn5gAMqvOBxFGTGKcik82Kwiq0bO1C87qn_Co6MdCV38oNmrguQKDrqicfM8xvyaLyxao8D/s640/blogger-image-282557489.jpg" imageanchor="1" style="background-color: rgba(255, 255, 255, 0); margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"></span></a></p>
<div class="separator" style="clear: both; text-align: center;"><a href="http://https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-5YmxSkEV56V0c3IvATLrPCi2d-7fQm1cxFP-h4hGxodmM9rJ7BY0Rf4_qHrJsG_Ia7H2LH1qB1Ps-18NZi0TegfvB82Vim0dYalrxu-ob1C7I6-TDZjzCva9i_WFYjQ-oAI_uAEBzuk/s2048/Photo%252520Dec%2525205%25252C%2525202012%25252C%25252012%25253A31%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-5YmxSkEV56V0c3IvATLrPCi2d-7fQm1cxFP-h4hGxodmM9rJ7BY0Rf4_qHrJsG_Ia7H2LH1qB1Ps-18NZi0TegfvB82Vim0dYalrxu-ob1C7I6-TDZjzCva9i_WFYjQ-oAI_uAEBzuk/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%25252012%25253A31%252520PM.jpg" id="blogsy-1354831815848.4038" class="aligncenter" width="500" height="669" alt=""></a></div>
<br/><br/>1. In a heavy bottomed pan, heat one half of the oil. Once very hot, almost smoking, add the julienned shiitakes. Allow to cook until browned and crispy, about 5 minutes. <br/><br/>2. Remove the mushrooms and wipe out the pan. <br/><br/>3. Heat the remaining oil in the pan. Once hot, add the onions. <br/><br/>4. Cook over medium heat, stirring frequently until golden and soft, about 15 minutes. Remove from the pan. <br/><br/>5. On the Naan, spread the goat cheese in a thin layer. <br/><br/>6. Top with the Arugula. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCp0X2n_FDp8ZV_j-cgoGRHAXM1oI_Q2yZBTjNNXVAQ5CGFKToBMI3TVIA1cMB3p40rOecmVmERGhZMlvwVorr_NhDHMU8nXYxNxjqDLSUFHePT3C5D_C14AZGsooN562SEN4YYCM0MTxo/s2048/Photo%252520Dec%2525205%25252C%2525202012%25252C%25252012%25253A47%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCp0X2n_FDp8ZV_j-cgoGRHAXM1oI_Q2yZBTjNNXVAQ5CGFKToBMI3TVIA1cMB3p40rOecmVmERGhZMlvwVorr_NhDHMU8nXYxNxjqDLSUFHePT3C5D_C14AZGsooN562SEN4YYCM0MTxo/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%25252012%25253A47%252520PM.jpg" id="blogsy-1354831815824.2837" class="aligncenter" width="500" height="373" alt=""></a></div>
<br/><br/>7. Next, layer on the onions, followed by the mushrooms and then the tomatoes.<br/><br/>8. Place in a 350 degree oven and bake until the cheese is melted and the naan is warm.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1saWAzymP1b7Akp_np6fIrRzuOXpS5KL0iLSUNtNI5KcxL-QEhIWtespiicZBgU8vmbiXcufeR1Nt2ahmimTmsHlkWNKW-vHMZ-Q_jL04dvCZ3kpBIpbqJRkgRY7BzDRZkvHA3_0XDrM/s2048/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525201%25253A02%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih1saWAzymP1b7Akp_np6fIrRzuOXpS5KL0iLSUNtNI5KcxL-QEhIWtespiicZBgU8vmbiXcufeR1Nt2ahmimTmsHlkWNKW-vHMZ-Q_jL04dvCZ3kpBIpbqJRkgRY7BzDRZkvHA3_0XDrM/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525201%25253A02%252520PM.jpg" id="blogsy-1354831815852.9277" class="aligncenter" width="500" height="373" alt=""></a></div>
<br/><br/>9. Cut into pieces and enjoy!<br>
<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlaz1-BYsUmWXZlZMgyMO1zum-sqF9OugSIImSJZ43Pc-I9qfEw03EoA3u8QVsK4Blcy96Hy99y5wiL3Mi8_eLWZ1yJez_K443cr7F69EEISinGLmAPAKkX3AuKozodG4HsAquIwInF1i/s2048/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525201%25253A10%252520PM.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlaz1-BYsUmWXZlZMgyMO1zum-sqF9OugSIImSJZ43Pc-I9qfEw03EoA3u8QVsK4Blcy96Hy99y5wiL3Mi8_eLWZ1yJez_K443cr7F69EEISinGLmAPAKkX3AuKozodG4HsAquIwInF1i/s500/Photo%252520Dec%2525205%25252C%2525202012%25252C%2525201%25253A10%252520PM.jpg" id="blogsy-1354831815851.6921" class="aligncenter" width="500" height="669" alt=""></a></div>
<br/><br/><div style="text-align: right; font-size: small; clear: both;" id="blogsy_footer"><a href="http://blogsyapp.com" target="_blank"><img src="http://blogsyapp.com/images/blogsy_footer_icon.png" alt="Posted with Blogsy" style="vertical-align: middle; margin-right: 5px;" width="20" height="20" />Posted with Blogsy</a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-37155532050893421472012-11-27T18:04:00.000-08:002012-11-27T18:05:07.230-08:00Pumpkin Cheesecake BrowniesAlthough October is long gone, I am still on a crazy pumpkin kick. Justin loves pumpkin pie, and I love...anything sweet, so after some research I whipped up this little gem of a recipe: Pumpkin Cheesecake Brownies. <br />
<br />
They came out way better than I anticipated and stay moist and delicious until you can manage to eat them all! Anytime you add pumpkin to a dish it just stays miraculously moist without adding all of the fat from oil (which would give you the same result). Give it a go! I am sure no one at your house will be complaining.<br />
<br />
Oh and these are super easy because, well I cheated and used boxed brownie mix :)<br />
<br />
<span style="color: orange;"><span style="font-size: large;">Pumpkin Cheesecake Brownies</span></span><br />
Yield: 1ea 9"x13" Pan<br />
<br />
1 box of brownie mix<br />
All of the ingredients listed on the box<br />
6 oz Cream Cheese, softened<br />
1/2 cup Sugar<br />
1/2 cup Brown Sugar<br />
1 cup Pumpkin Puree<br />
2 Tbsp Flour<br />
1 Egg <br />
1/2 tsp salt<br />
1 Tbsp Vanilla<br />
1 Tbsp Pumpkin Pie Spice<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkbMGXsW4q-G4aSQj29DTVPvyGL9YIN_q7f0rU_gYSBWMohb34sxAkDsir8ctSji7OCflMs3DMrs6kqJlB4dxUF6S2RD7HxAIgp30TQ24CtYUz2XWTOYSC2ilqFUrEmMyQueziFFEU7xS/s1600/mixerrrrr.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFkbMGXsW4q-G4aSQj29DTVPvyGL9YIN_q7f0rU_gYSBWMohb34sxAkDsir8ctSji7OCflMs3DMrs6kqJlB4dxUF6S2RD7HxAIgp30TQ24CtYUz2XWTOYSC2ilqFUrEmMyQueziFFEU7xS/s400/mixerrrrr.jpg.jpg" width="400" /></a></div>
<br />
<ul>
<li>Whip up the brownies according to the directions on the box. </li>
<li>Pour into a 9"x13", greased baking pan. </li>
<li>In a new bowl, beat together the remaining ingredients. </li>
<li>Drizzle over the unbaked brownie batter. With a spoon, swirl the two flavors together. </li>
<li>Bake according to box direction. </li>
<li>Allow to cool completely, then cut and enjoy! </li>
</ul>
<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-25543628099624151952012-10-24T08:19:00.001-07:002012-12-03T16:01:22.404-08:00Pumpkin Pie Coffee CreamerAfter making those delicious Pumpkin Chocolate Chip Cookies, I had just enough pumpkin puree left over to make--well, absolutely nothing. Seeing as I can't fathom the idea of throwing it away, I whipped up this little gem of a recipe to use it up. Justin really seems to love it, so I am sure you will, too.<br />
<br />
<span style="color: orange;"><br />
</span><span style="color: orange;"><span style="font-size: large;">Pumpkin Pie Coffee Creamer</span></span><br />
<span style="font-size: x-small;">Yield: about 1 quart</span><br />
<br />
1 pint Half and Half<br />
7 oz (half a can) Sweetened Condensed Milk<br />
1/4 cup Pumpkin Puree<br />
1 Tbsp Pumpkin Pie Spice (<a href="http://chefferdoodle.blogspot.com/2012/10/pumpkin-pie-spice.html" target="_blank">Check out my recipe for it here!</a>)<br />
1/4 tsp Salt<br />
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<ul><li>Combine everything in a pot over medium heat. Whisk continuously. </li><li>Bring to a boil and remove from heat. </li><li>Strain through a fine mesh strainer, cool and store in an air tight container in the fridge. </li><li>Shake well before each use and impress your family. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlXvqMnTrTBZZ3Vp-og4qrkPt0lHyJdeay6fx8VAzc3gtC9H70T8mHyoafIQoWjDJoT8g4JT3LvUObJGArJKxKKB6Vrs2l58jZ5jOewwIPYYsYwCmCr_Ca-_2ZyvlO_Aq_O26bCKZG3Jz/s1600/Creamy.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKlXvqMnTrTBZZ3Vp-og4qrkPt0lHyJdeay6fx8VAzc3gtC9H70T8mHyoafIQoWjDJoT8g4JT3LvUObJGArJKxKKB6Vrs2l58jZ5jOewwIPYYsYwCmCr_Ca-_2ZyvlO_Aq_O26bCKZG3Jz/s400/Creamy.jpg.jpg" width="300" /></a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-72596380248958262272012-10-20T18:08:00.002-07:002012-10-24T08:20:08.108-07:00Pumpkin Chocolate Chip CookiesI remember the first time I ever had Pumpkin Chocolate Chip Cookies. I was in high school, taking my culinary tech class, when Chef handed out this recipe for chocolate chip cookies. At first glance I was disgusted. "Why would you make cookies healthy?" I thought.<br />
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Who am I kidding? I now know that simply adding a fruit to something does not make it automatically healthy...it makes it delicious!<br />
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So here is an amazing recipe for some amazing cookies. Oh and the best part is that they stay super soft for a long time.<br />
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<span style="color: orange;"><span style="font-size: large;">Pumpkin Chocolate Chip Cookies</span></span><br />
<span style="font-size: small;">Yield: 5 Dozen </span><br />
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1 cup Granulated Sugar<br />
1 cup Brown Sugar<br />
8 oz Butter, softened<br />
2 Eggs<br />
1 cup Pumpkin <br />
3 cups All Purpose Flour<br />
2 tsp Baking Powder <br />
2 tsp Vanilla<br />
2 Tbsp Pumpkin Pie Spice (<a href="http://chefferdoodle.blogspot.com/2012/10/pumpkin-pie-spice.html" target="_blank">check out my recipe for it </a><a href="http://www.blogger.com/blogger.g?blogID=2407852297737928570" target="_blank">here</a>)<br />
1 tsp Salt <br />
2 cups Milk Chocolate Chips<br />
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<ul>
<li>Cream together the sugars and the butter. </li>
<li>Once light and fluffy add the eggs, vanilla and pumpkin. </li>
<li>Gradually fold in the flour, salt and baking powder. Reserve a 1/4 cup of the flour. </li>
</ul>
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<li>Toss the chocolate chips in the reserved flour and then fold the dusted chips into the batter. </li>
<li>Spoon rounded tablespoons onto a greased cookie sheets and bake at 350 for about 12 minutes. </li>
</ul>
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<li>Allow to cool and store in an air tight container. </li>
</ul>
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Happy Halloween!Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-47128618458763981372012-10-18T10:22:00.000-07:002012-10-18T10:22:39.758-07:00Pumpkin Pie Spice <div class="separator" style="clear: both; text-align: center;">
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Fall is in the air, even here in South Florida. So you know what that means--bring on the pumpkin! I am willing to bet that most of your beloved pumpkin infused recipes call for some variation of pumpkin pie spice. So why buy something you will only use once a year when you can make your own? </div>
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Here is my recipe for pumpkin pie spice. It makes about 1/4 cup so use some now and save the rest for later.<br />
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<span style="color: orange;"><span style="font-size: large;">Pumpkin Pie Spice</span></span><br />
7 tsp Cinnamon<br />
2 tsp Nutmeg, fresh grated<br />
2 tsp Allspice, fresh ground<br />
2 tsp Cloves, fresh ground<br />
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Simply grind all of the spices together in your spice grinder and voila! Pumpkin Pie Spice. Store it in an air tight container and you are all set for Fall. Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-68005283030766939162012-08-31T16:32:00.002-07:002012-08-31T16:32:57.718-07:00Fall is in the AirFall is rapidly approaching and I am so excited for Fall inspired candles, Fall holidays and most importantly, cooler weather!<br />
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During Hurricane Issac, it kind of felt like Fall- darker sky, wind, cooler weather. So I hunkered down with Justin, burned an apple pie scented candle and made Chicken Pot Pie.<br />
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The first time I made this recipe it was the day after Thanksgiving in Deep Creek Lake with my family. We had so much left-over turkey no one knew what to do with it, so Gammy made the biscuits and I made the filling and the result was delicious. This recipe is made with chicken instead of turkey (because I was using the leftovers) and Pillsbury Biscuits (because I already had them), but you can use whatever meat and biscuit combination you would like.<br />
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As for the veggies. Choose whichever ones you like. Most grocery stores carry frozen mixed vegetables which work great for this but, If you want to use fresh, make sure to sweat/blanch them before mixing them into the filling. <br />
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<span style="font-size: large;">Chicken Pot Pie</span></div>
<span style="font-size: x-small;">Yield: 4 (generous) servings </span><br />
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32 fl oz Chicken Stock<br />
1 1/2 cup All Purpose Flour<br />
1 Tbsp Rosemary<br />
1 Tbsp Thyme<br />
1 cup Mixed Veg<br />
3 cups Chicken, cooked, shredded<br />
8 Biscuits<br />
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<ul>
<li>In a pot, whisk together the flour and chicken stock. Bring to a simmer over low heat, stirring periodically. </li>
<li>Simmer for 7 minutes.</li>
<li>Add the chicken and the vegetables.</li>
<li>Pour into an ungreased 9x9 baking dish.</li>
<li>Top with the biscuits.</li>
</ul>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2xHApXgCdFsiQoB2xVhQOVrvQz0P8Nzl1HteCZpOlUsBlMH4__Eq1ATVxRtaH4u-bM1KrJq0ljkCk2Lr-VutxO_3Lf8WA07r5qP_fagG5C6eewcKK4eJVK1G1KwxalGUe8lMTqp3Bu12/s400/Top+It+Off.jpg.jpg" width="400" /><br />
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<ul>
<li>Bake at 350 degrees for 12 minutes or until the top of the biscuits are golden brown.</li>
<li>Cover the top with foil and bake for another 4 minutes.</li>
<li>Allow to cool for 5 minutes before digging in. </li>
<li>Enjoy!</li>
</ul>
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<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-16287148541989928392012-08-25T19:19:00.001-07:002012-08-25T19:21:48.454-07:00Let's Go Bananas!Yes, I live in Florida. And yes there is a hurricane coming. And yes, the sky was looking particularly ominous today, but I did what any person who had off would do (I am talking every person in the Boca Raton- Delray area) and went to the grocery store to buy supplies. Not hurricane supplies particularly, but rather supplies to make myself some delicious Banana Nut Muffins and Chicken Pot Pie.<br />
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Now I will admit, my pot pie recipe is definitely the lazy version, but don't judge me! I had a ton of stuff in the house that needed to be used up. The Banana Nut Muffins are all from scratch though, so I guess the two recipes balance each other out. I will be posting the Pot Pie Recipe shortly so stayed tuned if you love comfort food (and who doesn't love comfort food) as much as I do. <br />
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If I had the motivation to change out of my pj's, put make up on, do my hair, walk down to the car, drive to the store...la-dee-da-dee-do. I would get the ingredients to make some cream cheese frosting for my muffins. Would that make them cupcakes? Hmmmmmmmm? Anyway, here is the recipe to make yourself a fantastic stormy day treat.<br />
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<div style="font-family: inherit;">
<span style="font-size: large;">Banana Nut Muffins</span></div>
<span style="font-size: x-small;">Yield: 16 Muffins </span><br />
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1 3/4 cup All Purpose Flour<br />
2/3 cup Light Brown Sugar<br />
2 1/2 tsp Baking Powder<br />
1 tsp Salt<br />
1 Egg, beaten<br />
1/2 cup Half and Half<br />
1/3 cup Vegetable Oil<br />
2 cups Banana, mashed<br />
1 cup Walnuts, chopped<br />
1/2 tsp Vanilla<br />
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I only have one muffin pan, so I made 12 muffins and then poured the rest of the batter into a loaf pan and made some Banana Bread. It is like a two for one recipe here people!<br />
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Whisk together the flour, sugar, baking powder, salt and nuts. It is important to add the nuts now so that they get coated in flour and don't sink to the bottom of the muffins during the baking period.<br />
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In a separate bowl, combine the egg, half and half, bananas and vanilla. <br />
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Pour the liquids into the dry ingredients.<br />
Stir together until just combined. It should be lumpy.<br />
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Scoop into greased, unlined, muffin pans. I scooped mine with an ice cream scoop so that they would all come out the same size.<br />
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Bake at 400 degrees for 15 minutes, or until golden and a toothpick inserted into the center comes out clean. The bread took about four minutes longer to bake than the muffins, so watch your baked goods carefully!<br />
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Allow the muffins to cool for 10 minutes before trying to pop them out of the pan.<br />
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Waited long enough? Good. Now you can devour your muffins! Enjoy! <br />
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Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-78971469510509111672012-08-22T15:54:00.003-07:002012-08-25T19:20:26.061-07:00Mango MadnessOne of the perks of living in Florida is all of the lovely (and reasonably priced) tropical fruits. This past week our local grocery store had mangoes on sale. I bought ten and brought them home. After having them as snacks and packing some in a picnic beach lunch, I still had so many left over.<br />
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What to do except the obvious: make sorbet!<br />
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<br />
Mango Sorbet<br />
Yield: 2qt when frozen<br />
<br />
6ea Mangoes, peeled and rough chopped<br />
2 cups Water<br />
3 cups Sugar<br />
2 Tbsp Lemon Juice<br />
<br />
Combine all of the above ingredients.<br />
Bring to a boil and reduce to a simmer. Cook for 15 minutes.<br />
Allow the mixture to cool down slightly.<br />
Blend in a blender, in small batches, until smooth.<br />
Pass through a strainer.<br />
Refrigerate for at least 8 hours.<br />
Turn in an ice cream machine until frozen and delicious. Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-91427556311412577912012-08-14T06:23:00.001-07:002012-08-14T06:23:45.802-07:00I Love it When Dinner Comes to MeSo I've moved to Florida. What do I do down here when I am not at work (haha! me, not at work)? Besides the obvious (watch reality tv while eating ice cream, duh) I do partake in some pretty amazing things.<br />
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I don't know if your apartment complex hosts food trucks every now and again, but mine does. And it just so happened that Justin had off work, and I got off before six, so dinner was had-- food truck style.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1Gms6dcADyKhtHPuUSEyZqgL_tBoiflbMYe2DiPvkqKFpun9OtMBhl741kEXea_iGkeneEbl0UEEeZA9SoBXrG9YdN_a4PffCDLnYsIbQfx3V0J7sVx6nTDmbYx-eppu8n13nfvcFv9C/s1600/IMG_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1Gms6dcADyKhtHPuUSEyZqgL_tBoiflbMYe2DiPvkqKFpun9OtMBhl741kEXea_iGkeneEbl0UEEeZA9SoBXrG9YdN_a4PffCDLnYsIbQfx3V0J7sVx6nTDmbYx-eppu8n13nfvcFv9C/s400/IMG_0561.JPG" width="400" /></a></div>
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This was such a fun community event! A lot of people showed up for the trucks, and I don't think the trucks were expecting it! Three trucks showed up to feed our community: "Get Toasted" "The Big Ragu" and "Joji Yogurt". My favorite truck was Joji Yogurt, (Fro-yo, toppings, and cute little spoons, what's not to love?) but all of them were delicious.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgcKwrQgc19OgFdVmW3o3MVRjFslteJCPKO_lGeYsh50qLk5qcV2DdQHCvhFX6T5ZGqrAk_7s_eggMWZz042m_GqsIQU3Qx_rXATH7W32PM0uaSO7l-xwpdjuZ5WcOACJuQFeTKXD2Uit/s1600/IMG_0563.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgcKwrQgc19OgFdVmW3o3MVRjFslteJCPKO_lGeYsh50qLk5qcV2DdQHCvhFX6T5ZGqrAk_7s_eggMWZz042m_GqsIQU3Qx_rXATH7W32PM0uaSO7l-xwpdjuZ5WcOACJuQFeTKXD2Uit/s400/IMG_0563.JPG" width="298" /></a><br />
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From "Get Toasted" I had a "T'n'M"-- tomato, mozzarella, basil and balsamic sandwich, while Justin had a "Chicken Satay Sandwich". Both were delicious. We followed that up with an order of "Rice Balls" from the "Big Ragu". They were very interesting--baseball sized balls of seasoned rice, filled with cheese, breaded and then fried, topped with tomato sauce. To top it all off, frozen yogurt was in order.<br />
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I got Green Tea Yogurt and Pineapple Sorbet, and Justin had Green Tea Yogurt with Chocolate Yogurt. I am a fro-yo purist, but he was a little more daring and opted for some Crushed Wasabi Peas and Pretzel Balls as toppings for his yogurt. I think it is safe to say Joji was the highlight of our night.<br />
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Have you ever eaten at a Food Truck? If so which one? <br />
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<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-18102006708877024102012-07-27T15:56:00.001-07:002012-07-27T15:56:53.552-07:00Refrigerator BerrySo after everyone had left to go back to their homes, I realized that I had a whole refrigerator full of berries: strawberries, blueberries, and cherries.<br />
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Despite my best efforts, I could not eat them all before they were going to spoil. So I did what any normal person would do and whipped up a batch of Refrigerator Berry Sorbet (I think this is the best recipe name I have made up thus far!). <br />
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The best part of this sorbet is that you don't need to use the exact same berries as I did; improv as you see fit.<br />
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Just like in my last sorbet recipe, <a href="http://chefferdoodle.blogspot.com/2011/09/i-scream-you-scream.html" target="_blank">Honey Orange Peach Sorbet</a>, you will need an ice cream machine. If you do not have one and are refusing to buy one ( a thought that is beyond me) you could do this like a granita-- pour into a shallow pan, freeze for 30 minutes, scrape with a fork, and repeat until frozen.<br />
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<br />
<span style="color: #741b47; font-size: large;"><br /></span><br />
<span style="color: #741b47; font-size: large;">Refrigerator Berry Sorbet</span><br />
<span style="font-size: x-small;">Yield: 1 quart of frozen delicious-ness</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKJmUDBgKWFUW-iy9hlEun39Sw8uRoAPejaHr5h3hBZJy1Q75TZnqnMIbvEeTm9xA4TCtFMjiPxSWrKQ7IzXvoVZuwjhNPMbRlmGk8763DvTfsp0STdqPT8ckaW3x-Oa9O2jZKrGjknyu/s1600/Freeze+me.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKJmUDBgKWFUW-iy9hlEun39Sw8uRoAPejaHr5h3hBZJy1Q75TZnqnMIbvEeTm9xA4TCtFMjiPxSWrKQ7IzXvoVZuwjhNPMbRlmGk8763DvTfsp0STdqPT8ckaW3x-Oa9O2jZKrGjknyu/s320/Freeze+me.jpg" width="320" /></a><br />
1/2 pt Blueberries<br />
1 pt Strawberries, hulled and quartered<br />
1 pt Cherries, pitted and halved<br />
1 c Water<br />
1 c Sugar<br />
1 Tbsp Lemon Juice<br />
<br />
Combine all of the ingredients in a sauce pot.<br />
Simmer for 15 minutes.<br />
Cool.<br />
Blend in a blender until smooth.<br />
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Strain through a fine strainer, if desired. I left all the pieces in mine.<br />
Chill overnight.<br />
Freeze either in your ice cream machine or granita style.<br />
Eat in bed and enjoy!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSNxyaMvqb3c80cfCjBM4D4iBt1UdeBd5bOXxVQ-skkRYkRxOI3X8bRPqBETYptpCGQ3XuRMVwYXMU4JBB9z6L8z5xzIDSRtu5H4w_7AWLIAjh8sHwgcW_nlA9eOybkBCDiHYv7gS5zWx/s1600/enjoy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRSNxyaMvqb3c80cfCjBM4D4iBt1UdeBd5bOXxVQ-skkRYkRxOI3X8bRPqBETYptpCGQ3XuRMVwYXMU4JBB9z6L8z5xzIDSRtu5H4w_7AWLIAjh8sHwgcW_nlA9eOybkBCDiHYv7gS5zWx/s400/enjoy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now that I'm a grown-up I can eat in bed :)</td></tr>
</tbody></table>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-12427224860613076052012-07-18T13:18:00.002-07:002012-07-18T13:21:52.387-07:00Caffeinated? You Betcha!Surprise, Surprise! I am still here, busy but here nonetheless.<br />
I have spent the past weeks moving from Baltimore to South Florida.<br />
Assembling a whole apartment's worth of furniture from Ikea (I should probably apply for a job at the Ikea Help Line).<br />
And starting my new job as the lunch time grill cook at The Four Seasons Ocean Bistro (South Florida+Summertime+Pants+Grilling=HOT).<br />
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But don't fret! I promise I will get back on the writing wagon and when is a better time to start than now.<br />
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To me going through this super busy time I think I have consumed more than my fair share of coffee. And the best part of all of this coffee consumption is that I was finally able to try a new brand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGBLZkeabHdKkQBVxy_E93oT-0LOAH9I0_HAMMdsovEumBN1_uqRT8C4UyNd6Ig9CPREm00X3xEIPpiOAdNBHzbtY4oygEKbt9Sj9BwfmY5YVol33RIxgDamFW2Tw53YeVtSjH4O6vtaJ/s1600/coffee2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqGBLZkeabHdKkQBVxy_E93oT-0LOAH9I0_HAMMdsovEumBN1_uqRT8C4UyNd6Ig9CPREm00X3xEIPpiOAdNBHzbtY4oygEKbt9Sj9BwfmY5YVol33RIxgDamFW2Tw53YeVtSjH4O6vtaJ/s400/coffee2.jpg" width="400" /></a></div>
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Meet <a href="http://baltcoffee.com/" target="_blank">Baltimore Coffee</a>. This coffee is made in my hometown, which was a huge surprise to me because in my 18 years of living there I had never heard of an independent coffee manufacturer. But, hey, you learn something new everyday.<br />
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This morning in honor of my day off, Justin and I brewed a pot of the "Baltimore Blend" we got from Gammy in a "Perfect Pot Sampler" set. There are six flavors all together, three different roasts: "Espresso Milano", "Breakfast Blend" and "Baltimore Blend". And three different flavored coffees: "French Vanilla", "Rainforest Crunch" and "Snicker Snicker". We went with their signature blend but I cannot wait to try the "Rainforest Crunch" with coconut and vanilla flavors. <br />
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After doing some brief research I came to some interesting yet welcomed, information about the company.<br />
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Founded in 1895, they supply coffee and tea to top restaurants and boutiques around North America and Europe. Every bean is roasted in a specially designed, cast iron, roasting drum made in Paris, France to ensure the most even roasting possible. Is it effective? Yes. Is it delicious? Yes. Is it environmentally friendly? Yes! Baltimore Coffee is USDA Certified Organic and Smithsonian Certified Bird Friendly.<br />
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So after all of these wonderful things, why not check out <a href="http://baltcoffee.com/" target="_blank">Baltimore Coffee</a>? Oh yea, they deliver to your door, too. So there is no excuse not to check them out.Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com2tag:blogger.com,1999:blog-2407852297737928570.post-85895271939154267052012-05-29T11:46:00.001-07:002012-05-29T11:47:39.925-07:00Allentown Farmers MarketThese past couple of days have been so busy, but so fun!<br />
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On Thursday, Justin graduated from The Culinary Institute of America.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjXNbI9EkzrimXz3Xo_mR0ZM3FsRwzctz1lL0irE288BdhyphenhyphenFB7FJ9-pz66UgZ3oEkfoPFYSCpf48738OqT_ZoNYh1G5BiOZGcnvlRIwtt_2UL8hiNgvpzjyymkTX4nIMHKHJyijJZbEhf/s1600/292643_10150862271036034_593061033_10278360_1917571342_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggjXNbI9EkzrimXz3Xo_mR0ZM3FsRwzctz1lL0irE288BdhyphenhyphenFB7FJ9-pz66UgZ3oEkfoPFYSCpf48738OqT_ZoNYh1G5BiOZGcnvlRIwtt_2UL8hiNgvpzjyymkTX4nIMHKHJyijJZbEhf/s400/292643_10150862271036034_593061033_10278360_1917571342_n.jpg" width="300" /></a></div>
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After the ceremony Krissy and I went to Apple Pie for lunch and, of course, dessert.<br />
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I had the Cavatelli Carbonara with Spring Peas and Ramps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeqbLWDdMzzAzjwG9v8Lwu54rwRco7yzYpWQ5CPfQaWvvMoAUmgQhDVVpnFkNXTPG9gUKwefEM5vhamuSubb0aEBwtCqnbG4UY5VFz1spepLDaySRSScl1YCbVbSYCH2kVz9U1eD613nW/s1600/Carbonara.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeqbLWDdMzzAzjwG9v8Lwu54rwRco7yzYpWQ5CPfQaWvvMoAUmgQhDVVpnFkNXTPG9gUKwefEM5vhamuSubb0aEBwtCqnbG4UY5VFz1spepLDaySRSScl1YCbVbSYCH2kVz9U1eD613nW/s400/Carbonara.jpg.jpg" width="400" /></a></div>
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And then this is what I had for dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjBGZLF8JlbLDgNt755qeiOhk6_bEWgFnNAm_9VCjgBk-fJZBMcZB9JcofAVd_zLlAezoEu9VY54cHWTR1pzwGaSXVAIstIwqOHqCyZZ-JKQoGV-wED28IX7WjpZX37ILuGfJx5j62TkH/s1600/Egg.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjBGZLF8JlbLDgNt755qeiOhk6_bEWgFnNAm_9VCjgBk-fJZBMcZB9JcofAVd_zLlAezoEu9VY54cHWTR1pzwGaSXVAIstIwqOHqCyZZ-JKQoGV-wED28IX7WjpZX37ILuGfJx5j62TkH/s400/Egg.jpg.jpg" width="400" /></a></div>
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No it is not an egg in a can! It's a Mango Sphere with Coconut Panna Cotta and a Cookie Crumble in a Chocolate Sealed Can.<br />
It was delicious! Panna Cotta is my favorite dessert, ever, and this coconut flavored one was so so delicious. I would love to make it at home. And serving it in a can was so cute!<br />
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Friday, Justin, his mom and I went to the Allentown Farmer's Market.<br />
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It was huge! And they had everything; produce, meats, baked goods, cheese, prepared foods. They even had things wrapped in pretzel dough. I had chicken, bacon and ranch in mine. Oh. My. Gawd. It was so delicious that I forgot to take a picture!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvvAiE6ow8iUuo_yD-kPRXMuuPJ0ib4cWcf74RctgshshlBV3Z__a6p2DsHbnvQwq6q0Bm4OtIGq1YkvKujqQxXVsFm-1umH7bjDK4jf9JsGHfeEr17FiDlLsNyWOOFL79lhWVsv-0Mhf/s1600/PicMonkey+Collage.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBvvAiE6ow8iUuo_yD-kPRXMuuPJ0ib4cWcf74RctgshshlBV3Z__a6p2DsHbnvQwq6q0Bm4OtIGq1YkvKujqQxXVsFm-1umH7bjDK4jf9JsGHfeEr17FiDlLsNyWOOFL79lhWVsv-0Mhf/s640/PicMonkey+Collage.jpg.jpg" width="640" /></a></div>
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We bought a ton of delicious produce and meats and made dinner for everyone. The menu was:<br />
Chicken Fines Herbs with Pancetta Roasted Brussel Sprouts and Goat Cheese Mashed Potatoes<br />
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For Dessert I made a Peach and Blueberry Tart with Diplomat Cream Filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXl-2OgXNmrmY_O3jzFUwI3c0cnJhAJmES4OQ8bYSTUdDPGSjOxym2r6EUEHyUf8SpGhYO-DWxbsLMRagKdtXo04zsrkZQr9MJVw2UguJE-FRKkMbC5BzASMU7yxC4_eP1S0hU-2mjr-a2/s1600/Tart.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXl-2OgXNmrmY_O3jzFUwI3c0cnJhAJmES4OQ8bYSTUdDPGSjOxym2r6EUEHyUf8SpGhYO-DWxbsLMRagKdtXo04zsrkZQr9MJVw2UguJE-FRKkMbC5BzASMU7yxC4_eP1S0hU-2mjr-a2/s400/Tart.jpg.jpg" width="322" /></a></div>
<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-52919773161614835082012-05-22T13:40:00.003-07:002012-05-22T13:40:40.631-07:00Lets Try Something New<br />
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<span style="font-size: x-large;">So I am back here:</span><br />
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With this guy:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzVKR9gY__9ugnB63gicqjjG2qFUW2uTrVAeZ19uL8nXTUyOsSth8pQCS7SkwMFnFBmUk1FTjN38mwMoFZDRaqivVF4-ikspwmwQVTVutmRgZnO6bWr-izcO9oldcPzDLPXdelfBA4LiP/s1600/IMG_1336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzVKR9gY__9ugnB63gicqjjG2qFUW2uTrVAeZ19uL8nXTUyOsSth8pQCS7SkwMFnFBmUk1FTjN38mwMoFZDRaqivVF4-ikspwmwQVTVutmRgZnO6bWr-izcO9oldcPzDLPXdelfBA4LiP/s400/IMG_1336.JPG" width="400" /></a></div>
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Because he is graduating on Thursday :)<br />
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I just finished setting up our apartment searching trip to: <br />
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<a href="http://www.stratosjets.com/featured-jet-charter/featured-private-jet/Private-Charter-Flights---West-Palm-Beach-Florida-top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="http://www.stratosjets.com/featured-jet-charter/featured-private-jet/Private-Charter-Flights---West-Palm-Beach-Florida-top.jpg" border="0" height="265" src="http://www.stratosjets.com/featured-jet-charter/featured-private-jet/Private-Charter-Flights---West-Palm-Beach-Florida-top.jpg" width="400" /></a></div>
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I've been spending a lot of time here:<br />
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Picking out:<br />
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And I just finished working here:<br />
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With:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDTqfWWIQdN4BYWgf_1ONvrSz2K8duEqTfw14IlDT7wnxO2j0HC7YREJ_Yw3UvXhr1ua9TMAt_TPvSg2B6af5y51YkLCf6P2k6wn9fUHj-7Xs3W0uQRy_VcqhYSe12HsIPbzc890E-BVV/s1600/34739_412755401033_593061033_5249495_2643967_n(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDTqfWWIQdN4BYWgf_1ONvrSz2K8duEqTfw14IlDT7wnxO2j0HC7YREJ_Yw3UvXhr1ua9TMAt_TPvSg2B6af5y51YkLCf6P2k6wn9fUHj-7Xs3W0uQRy_VcqhYSe12HsIPbzc890E-BVV/s400/34739_412755401033_593061033_5249495_2643967_n(2).jpg" width="400" /></a></div>
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I really want to make some:<br />
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<a href="http://simplyrecipes.com/photos/zucchini-bread-b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="http://simplyrecipes.com/photos/zucchini-bread-b.jpg" border="0" height="266" src="http://simplyrecipes.com/photos/zucchini-bread-b.jpg" width="400" /> </a></div>
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To go with my: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBclmtUBggdd4AhpDepF3ZZO0RzoVnnUrQ2lEbwaIoYfP1a0xyKH_kIoGo2aqtuZq71Srli1ay520rNZEcvg1_bMLew1KCCsCQjTePDCfJ08Ov3CQtCXN5-faJBnYhxp1d1AB7ygWUQsob/s1600/iced+c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBclmtUBggdd4AhpDepF3ZZO0RzoVnnUrQ2lEbwaIoYfP1a0xyKH_kIoGo2aqtuZq71Srli1ay520rNZEcvg1_bMLew1KCCsCQjTePDCfJ08Ov3CQtCXN5-faJBnYhxp1d1AB7ygWUQsob/s320/iced+c.jpg" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBclmtUBggdd4AhpDepF3ZZO0RzoVnnUrQ2lEbwaIoYfP1a0xyKH_kIoGo2aqtuZq71Srli1ay520rNZEcvg1_bMLew1KCCsCQjTePDCfJ08Ov3CQtCXN5-faJBnYhxp1d1AB7ygWUQsob/s400/iced+c.jpg" width="296" /></a></div>
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But first I need to get some:<br />
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From:<br />
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And I can't wait to post you all the recipe!<br />
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<span style="color: #3d85c6; font-size: large;">Well, that was fun. What has everyone else been up to?</span>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com1tag:blogger.com,1999:blog-2407852297737928570.post-12031269345517278412012-05-14T09:03:00.003-07:002012-05-14T09:42:52.755-07:00Do You Eat Responsibly?<div class="separator" style="clear: both; text-align: center;">
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So maybe it's just me, but does anyone else love thee idea of eating food that has no additives? Food that is made from real ingredients that actually grow in the ground rather than in a petri dish? How about foods that have ingredients that you can actually pronounce? If this sounds in anyway, the slightest bit appealing, then please read on.<br />
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Right now, 90% of the money Americans spend on food is for processed items. Mind boggling, right? So why not try something delicious and, well, real? <br />
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My mom, sister and I recently went a small place by Mom's work for lunch and it was delicious, and good for you (well maybe not the macaroon), and fresh and local and seasonal...I could go on and on. I know you're dying to know the name of it, so without further ado: <a href="http://atwaters.biz/" target="_blank">Atwater's on Falls Road.</a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtdYX5Ip_QPMlKtf5_SAwW6GSywIzyTv_L3NWyzGgrUmNmQHcDB1k-XCS5ByV0hyphenhyphenn4Y22jPSUHOpQigQXFucCA-TkMtLFb9hshSyqE79O4piOQIDfFsK0wjjffeWgjTcjrHEqg3j89SkG/s1600/cookie2.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtdYX5Ip_QPMlKtf5_SAwW6GSywIzyTv_L3NWyzGgrUmNmQHcDB1k-XCS5ByV0hyphenhyphenn4Y22jPSUHOpQigQXFucCA-TkMtLFb9hshSyqE79O4piOQIDfFsK0wjjffeWgjTcjrHEqg3j89SkG/s400/cookie2.jpg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fair Trade Iced Coffee with a Coconut Chocolate Macaroon</td></tr>
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Atwater's is a Baltimore-Washington based restaurant brand that makes everything from scratch. They have a variety of sandwiches, soups, baked goods and coffee house drinks, that are all made responsibly from fair trade, organic, seasonal and local ingredients.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo-3ojppn3nH1TCtduYOuF53Rx9AoTHYoCXLEmU4ZzS3oQrz7MQw6wO6K5aaRFNT8sfHxSs_8dzCFEF59xvLWgh3KOsxqQS3vF3890dhs5t_KPif0rgwsWp3N4fmdlod3Wa7FxqdxkxKk/s1600/sandwhch2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKo-3ojppn3nH1TCtduYOuF53Rx9AoTHYoCXLEmU4ZzS3oQrz7MQw6wO6K5aaRFNT8sfHxSs_8dzCFEF59xvLWgh3KOsxqQS3vF3890dhs5t_KPif0rgwsWp3N4fmdlod3Wa7FxqdxkxKk/s400/sandwhch2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Veggie Sandwich with Vegetable Goulash and Herbed Noodles</td></tr>
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Even their sodas are from responsible producers-- <a href="http://maineroot.com/where-to-buy/buy-online/" target="_blank">Maine Root</a>. This company is ran by two brothers, who are quickly changing the public's view on soda. They are using real foods and Organic Fair Trade Cane Sugar as a sweetener, to create tantalizing flavors such as: Blueberry, Mandarin Orange and even Pumpkin Pie Soda! I bought two flavors, Root Beer and Ginger Brew. <br />
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The Root Beer was delicious! Sweet and full of clove flavor, but without the chemically after taste of other root beers. The Ginger Brew, was very gingery! It is definitely a lot more pungent than that of regular commercial brands. It took a few sips to get used to but after the initial shock of that real ginger flavor wore off it was very good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bI6eX2rxDpZcO0dlSeN_dgzI5WsTZrjtb61Sl-buJG5MuYysdjdKacfi-KL5MaET8JlyA5M08WkBGG21z9qE6i3dd4U-ELZtXB3MqKEB9o7hUgJ2XL89YaHFH3mX2a8DX2IJc2yYEHoT/s1600/use.jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4bI6eX2rxDpZcO0dlSeN_dgzI5WsTZrjtb61Sl-buJG5MuYysdjdKacfi-KL5MaET8JlyA5M08WkBGG21z9qE6i3dd4U-ELZtXB3MqKEB9o7hUgJ2XL89YaHFH3mX2a8DX2IJc2yYEHoT/s400/use.jpg.jpg" width="323" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Root Beer and Ginger Brew</td></tr>
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I would absolutely recommend going to Atwater's for lunch and of course to pick up a Maine Root Root Beer.<br />
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<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-85576543390461630952012-04-30T08:53:00.000-07:002012-04-30T08:55:00.505-07:00Ratatouille Over an Open FireKelsey, Nick and I joined up with our grandparents this past weekend at The Little Orleans Campground for a little R&R by the campfire. Although it was a little chilly, we still had a great time. I finally got a tour of the area and even went to Point Lookout.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclNPilebAZCPrVivc_2UC1h9l8lUbtEa5kmMGQBHW0PQ1khyMXgkaTgswllit3Mke8SZeqV_WUvHSW6wB-qMgYKVTbcbLmlFZKy8-0Ti78Vl4V5oGxAwlHBJ6TUpWEvWUADLMaz1zkGKR/s1600/2012-04-28_15-26-03_166.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiclNPilebAZCPrVivc_2UC1h9l8lUbtEa5kmMGQBHW0PQ1khyMXgkaTgswllit3Mke8SZeqV_WUvHSW6wB-qMgYKVTbcbLmlFZKy8-0Ti78Vl4V5oGxAwlHBJ6TUpWEvWUADLMaz1zkGKR/s400/2012-04-28_15-26-03_166.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The View from Point Lookout</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFqktiXyc5-pDdIWCuukDc5SHNLt-RkZzUL_6Iwh0r5ETxpOS4XhTqM6b-Huw5orTh77YccVJvY01Vu1ZpzrHVjbUegrjbOKn9uNnKt3UTIPRKxjifZmTqiRm0s2wk-_7FlqO-xQPXsRf/s1600/Kelsey+and+I.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfFqktiXyc5-pDdIWCuukDc5SHNLt-RkZzUL_6Iwh0r5ETxpOS4XhTqM6b-Huw5orTh77YccVJvY01Vu1ZpzrHVjbUegrjbOKn9uNnKt3UTIPRKxjifZmTqiRm0s2wk-_7FlqO-xQPXsRf/s400/Kelsey+and+I.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kelsey and I </td></tr>
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And, of course, what is a mini vacation without some seriously good eats? And the coolest part. I got to cook over a campfire again. (Missed it the first time? Check out the post <a href="http://chefferdoodle.blogspot.com/2011/09/before-smores.html" target="_blank">here</a>!)<br />
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<span style="font-size: large;"><b><u>Our Camping Menu</u></b></span><br />
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<u>Lunch</u><br />
BBQ Bacon Burgers with Pasta Salad<br />
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<u>Dinner</u><br />
Ricotta, Spinach and Sun Dried Tomato Stuffed Chicken Breast with Parmesan Orzo and Ratatouille<br />
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<u>Breakfast</u><br />
Cannoli Stuffed French Toast and Peppered Bacon <br />
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Ratatouille is a great Spring time dish. It combines squashes, peppers, mushrooms, tomatoes and fresh herbs to create a side dish that is to die for. And lucky for me it is really easy to do over an open fire. </div>
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<span style="font-size: x-large;"><u><b>Ratatouille</b></u></span></div>
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<span style="font-size: x-small;">Yields: Enough for dinner and then some to share</span></div>
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1ea Large Eggplant, medium dice</div>
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2 ea Zucchini, medium dice</div>
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2 ea Yellow Squash, medium dice</div>
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1# Mushrooms, quartered</div>
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1/2 ea Onion, small dice </div>
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2 ea Bell Pepper, any color, medium dice</div>
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1 Tbsp Garlic, minced </div>
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10 ea Basil Leaves, torn</div>
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3 sprigs, Oregano, leaves removed from stems</div>
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1/2 c Chicken Stock </div>
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2# Tomatoes, blanched, peeled, medium dice </div>
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Salt </div>
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Pepper </div>
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Oil </div>
<ol>
<li>Heat a small amount of oil in a pot. </li>
<li>Sweat the garlic. Add the onions and peppers. Sweat for 5 minutes. </li>
<li>Add the mushrooms. Cook for an additional 5 minutes. </li>
<li>Add the squashes and eggplant. Cook for 5 more minutes.</li>
<li>Add the stock. </li>
<li>Add the tomatoes. Lower the heat and simmer until the vegetables become tender but not mushy, about 15 minutes. Add the basil and oregano during the final minutes of cooking. Season with salt and pepper. Enjoy!</li>
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<br />Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-85101043034943179752012-04-19T09:43:00.000-07:002012-04-19T09:43:20.528-07:00100 Year Old Ice CreamCan anyone honestly say, that if given a heaping bowl of ice cream, they would turn it down? I think not. And that is exactly why, on Easter Weekend, Justin, his family and I decided we just had to go to <a href="http://www.franklinfountain.com/" target="_blank">The Franklin Creamery</a> after seeing it featured on The Travel Channel.<br />
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This quaint little ice cream parlor looks like something straight out of the 1920's. All of the staff wears cute, old timey outfits and the decor is very true to the period. Even the ceiling fans which are constructed to work on a pulley system.<br />
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On to the good stuff. All of the ice cream is handmade there by "Ice Cream Specialists" (How do I become one of those?) and boy oh boy is it delicious. <br />
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I had the Banana Split for my Baby, which was ah-may-zing, and totally different that a regular split. Vanilla and Peanut Butter Ice Cream with Banana Coins, Walnuts, Peanuts, Peanut Butter Sauce, Spanish Peanuts, House-Made Whipped Cream and a Single Cherry. I think this should be re-named to the Amanda Split, personally. <br />
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Both Justin and his mom tackled The Lightning Rod. A cleverly named sundae comprised of Coffee Ice Cream, atop Brownie Pieces, with Chocolate Covered Espresso Beans, a Pretzel Rod and Chocolate Shavings, drenched in a shot of Espresso. If this doesn't wake you up I do not know what would. <br />
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John made his own Ice Cream Creation. And to this day I am not too sure as to what was on it, but it had to be amazing seeing as he had dove into the mound before I could snap a picture!<br />
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As if all of this wasn't enough, they had a candy store down the street which looked too good to pass up. <a href="http://shanecandies.com/history-rebirth/correspondence/" target="_blank">Shane Confectionery's</a>, is too, a step back in time, with old adding machines for cash registers and enormous baker's scales to weigh out whichever candies you choose. <br />
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Justin bought four pieces of the Turkish Delight, and of course, they were very tasty!<br />
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If you ever find yourself wandering around Philadelphia, stop in. Your sweet tooth will thank you!Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-43983672431455409712012-03-30T16:00:00.001-07:002012-05-29T11:47:33.525-07:00Crème BrûléeYou know how sometimes you manage to learn 99 ways how not to make something? Welcome to Amanda vs Crème Brûlée. Sounds easy right? 5 ingredients, a little time and a blow torch...In the past four days I have heard 101 ways to make the perfect Crème Brûlée and none of them have produced perfect results yet, but let me tell you, I am getting very very close. <br />
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Lets talk about eggs and science. Crème Brûlée, being a cream and egg custard, is very temperamental. When heating the cream, notice that only half of the sugar is incorporated. The other half is whipped into the egg yolks before tempering. This is like a seat belt for the yolks for when the hot cream is added, lessening the chances of them curdling. But do not add the sugar to the yolks too early! Add this right before tempering as sugar is hydroscopic and will suck the moisture out of the eggs, leaving a layer of hard yolk on the surface.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6v0WgN5KJ0P5QcUneKP2gwLZX_tYI0Ox_DqCsNYgunOUIJzeZNRc-wDET-DCkjPtPEPDOuFctAGW01wqipjaDOconi-XfYtUsYymVmgAXFH-Ch1UqjueitU2krH3ztRHiTRZyaHsnP33/s1600/379949_10150475951557764_505562763_8958726_1536561360_n%5B1%5D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy6v0WgN5KJ0P5QcUneKP2gwLZX_tYI0Ox_DqCsNYgunOUIJzeZNRc-wDET-DCkjPtPEPDOuFctAGW01wqipjaDOconi-XfYtUsYymVmgAXFH-Ch1UqjueitU2krH3ztRHiTRZyaHsnP33/s400/379949_10150475951557764_505562763_8958726_1536561360_n%5B1%5D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Justin's Crème Brûlée</td></tr>
</tbody></table>
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If the eggs are not tempered properly in the beginning, they will scramble and give the dessert a sulfur taste and smell, as well as an undesirable texture. Once they are placed in the oven, there is another chance of overcooking, resulting in, in extreme cases scrambled eggs, or b<span style="background-color: white;">rûlées</span> with oil droplets on the surface. The first should be discarded while the latter is still delicious, it will just take some finesse to b<span style="background-color: white;">rûlée</span>, as egg proteins brown before sugar. <br />
Here are a few tricks I have learned so far that will help you get closer to the perfect crème brûlée: <br />
<ol>
<li>Do not scramble the eggs when tempering them. </li>
<li>Portion them out to the exact level that you want, they will not rise. They won't shrink, so aim accordingly. </li>
<li>Blowtorch the bubbles out. Yeap, take that blowtorch to the top of each little dish before baking so that all of the bubbles come to surface and pop. This makes for a perfectly smooth top. </li>
<li>Watch them! Close! They go from perfectly custardy to overcooked in a flash. That is not to say that you cant eat them if they are a tad over. Unless you cook them over by 15 minutes, they will not be scrambled, instead the eggs begin to squeeze out all of their oil, which float to the surface, making b<span style="background-color: white;">rûlée</span>-ing way more complicated. </li>
<li>Cool them to room temperature, then refrigerate them until cold. </li>
<li>Dab the tops dry with paper towels until dry. Any excess moisture will cause the sugar to burn. </li>
<li>The sugar varies with the doneness of the crème brûlée. If you happened to overcook them, which is evident by tiny oil drops on the surface of the b<span style="background-color: white;">rûlée </span>when you take them out of the oven, use coarse sugar, like Sugar in the Raw. If they are perfect, do a happy dance, and use Superfine Sugar. Note: this is not powdered sugar. </li>
<li>Don't hold the torch too close to the crème brûlée, and don't keep it in one spot. Keep it moving!</li>
</ol>
So, after all that, lets get to the recipe!<br />
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<span style="font-size: x-large;"><u>Crème Brûlée</u></span><br />
Yield: 4ea<br />
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1 1/5c Heavy Cream <br />
2c Sugar<br />
1 ea Vanilla Bean <br />
3 ea Egg Yolks<br />
1 Tbsp Bourbon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cAYgJumAPKQzomTfmVIJBj6Dn3NsUTC6pYLGixXLBd1titF-ZvoCKMZQB35PRqpqg1P9Jn-z4QTZEkuAsf5rBwJKSMi5jDFH4ErDJhLaqGQ7xySGXs5_6AWmt0IjgM4oWe2fEJX3VL3E/s1600/Vanilla+Beans.jpg" imageanchor="1"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3cAYgJumAPKQzomTfmVIJBj6Dn3NsUTC6pYLGixXLBd1titF-ZvoCKMZQB35PRqpqg1P9Jn-z4QTZEkuAsf5rBwJKSMi5jDFH4ErDJhLaqGQ7xySGXs5_6AWmt0IjgM4oWe2fEJX3VL3E/s400/Vanilla+Beans.jpg" width="400" /></a></div>
<ul>
<li>In a stainless steel pot, combine the cream, vanilla and 1/2 of the sugar. Bring to a simmer.</li>
<li>Whip the egg yolks with the remaining sugar.</li>
<li>Add about 1/3 of the hot liquid at a time to yolks, whipping constantly.</li>
<li>Once all of the liquid has been incorporated, add the bourbon.</li>
<li>Strain the mix through a sieve and portion into ramekins.</li>
<li>Bake at 300 degrees, in a water bath, until they jiggle like jello pudding. They will look under done, that is okay, it means they are correct. They firm as they cool.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohSH3gssuPTh4mQ_MStDjrtlo2NQiXbt24P_jHBCmCPhBbeQF1eUBKLylPKr79QxngOSxQg_BO2iG5Grng_5SXLZxrjrcXRBncZETR9BvqVssvbdiRR668JT4yD3VBApPDTgdBCou56TC/s1600/Ramakins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhohSH3gssuPTh4mQ_MStDjrtlo2NQiXbt24P_jHBCmCPhBbeQF1eUBKLylPKr79QxngOSxQg_BO2iG5Grng_5SXLZxrjrcXRBncZETR9BvqVssvbdiRR668JT4yD3VBApPDTgdBCou56TC/s400/Ramakins.jpg" width="400" /></a></div>
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<ul>
<li>Remove from the water bath and cool to room temperature.</li>
<li>Refrigerate for at least two hours.</li>
<li>Sprinkle the tops with sugar. Superfine, granulated or Sugar in the Raw. If you have overcooked your b<span style="background-color: white;">rûlée</span>, aim for a coarser sugar.</li>
<li>Light up your torch and b<span style="background-color: white;">rûlée </span>until golden brown.</li>
<li>Devour.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4xP4IjAMBpVL0X0syLyVMJOSAsbb5_yM4FrimeMC5y0hEwH2lCJCQp3OarY-RipKtDbG4cYa8btSRhbV-h1kZ7Xh7yCAKtFEeRPUkLWzr6q1VArsZt7uAcrJZRU_l7F4Ha5R0hwWDYvC/s1600/Creme+Brulee+Close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4xP4IjAMBpVL0X0syLyVMJOSAsbb5_yM4FrimeMC5y0hEwH2lCJCQp3OarY-RipKtDbG4cYa8btSRhbV-h1kZ7Xh7yCAKtFEeRPUkLWzr6q1VArsZt7uAcrJZRU_l7F4Ha5R0hwWDYvC/s640/Creme+Brulee+Close+up.jpg" width="640" /></a></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-90933458537365453992012-03-26T10:57:00.002-07:002012-04-26T18:53:55.771-07:00Springtime Strawberry FlambeOne of the most exciting things about dining at a white table cloth establishment is table side service. Nothing makes a guest go wow more than a waiter catching something on fire right next to you. So, I've decided to share this with you so you too can impress everyone at your next gathering, but please do this with caution. I wouldn't recommend flambeing the berries of you do not feel comfortable-- the flambe can always be omitted and the strawberries will still taste delicious, without the flame. <br />
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There is a few cautions, though, before you go lighting things on fire all willy nilly. <br />
<ol>
<li>Do not pour alcohol onto the pan when it is on the burner. A fireball is likely as well as the flame traveling up the stream, into the bottle, spraying hot alcohol and broken glass everywhere. </li>
<li>Keep the hairspray to a minimum that day, it is flammable. </li>
<li>Make sure the fan is on over the stove. </li>
<li>Lastly, make sure everyone is aware of what is about to happen. The last thing you need is pandemonium breaking out mid show. </li>
</ol>
So lets get to it. Here is the demo that professor gave us in the dining room:<br />
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Here is the recipe we use to create the Strawberry Flambe with Olive Oil Cake and Basil Gelato. Aside from the cake and gelato, the recipes are for 2 portions. <br />
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<span style="font-size: large;">Strawberries</span><br />
<span style="font-size: x-small;">Yield: 2 portions</span> 6 ea strawberries, quartered and trimmed<br />
7.2g water<br />
7.2g granulated sugar<br />
2.2g red wine vinegar<br />
1.4g strawberry liquor<br />
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Bring the water, liquor and sugar to a simmer and stir to dissolve the sugar. Add the vinegar and cool over an ice bath until fully chilled. Once cold, place poaching liquid in Ziploc bag with the strawberries. Allow to marinate for 1 day. Remove the strawberries from the bag and store separately from the liquid. Do not discard the liquid.<br />
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<span style="font-size: large;">Olive Oil Gateau</span><br />
<span style="font-size: x-small;">Yield: 1, 8" Cake</span><br />
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150g cake flour<br />
2g baking powder<br />
188g light beaten eggs (6-7 large)<br />
188g granulated sugar<br />
125g low-fat yogurt<br />
75g almond flour<br />
150g finest extra virgin olive oil<br />
½ lemon, zested<br />
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Sift the cake flour and baking powder together. Put the eggs in the bowl of a stand mixer fitted with a whisk. Beating on low speed, gradually add the sugar and whisk to the ribbon stage, 7 to 10 minutes. Whisk in the yogurt, followed by the almond flour. Add the flour mixture and incorporate it. With the mixer still running on low speed, drizzle in the oil. Transfer to a 8" cake pan, lined with sprayed parchment paper. Bake at 350F for 20 minutes, or until the top is very lightly golden and a cake tester inserted into the center comes out clean. Remove from the oven and let cool to room temperature. <br />
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<span style="font-size: large;">Basil Gelato</span><br />
<span style="font-size: x-small;">Yield: 2qts</span> <br />
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1 quart whole milk<br />
1 cup heavy cream<br />
¾ cup sugar<br />
6½ tablespoons dry milk powder<br />
5 tablespoons glucose<br />
1 bunch basil, steams removed<br />
2.5 bunches basil<br />
½ lemon, zested<br />
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Have an ice-water bath ready. Combine the milk and basil and simmer over low heat for 5 minutes until infused. Add the cream, sugar, milk powder, and glucose to the pot and heat to 140F, whisking frequently. Reduce the heat to its lowest setting so the mixture maintains 140F for 30 minutes. Check the temperature periodically so it is properly maintained- especially during the final 10 minutes. Increase the heat to medium and when the mixture reaches 180F, remove the pot from the heat and plunge the bottom into an ice water bath. Cool the base and then spin in an ice cream machine and freeze.<br />
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<span style="font-size: large;">Crumble</span><br />
6 ea Graham Crackers<br />
1 oz Butter, melted<br />
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Pulse in food processor until crumbly.<br />
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<span style="font-size: large;">Sauce</span> Strawberry Syrup<br />
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1 oz Cognac, per 2 servings<br />
1 oz Butter, per 2 servings<br />
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Now for the show. <br />
<ol>
<li>Gather everything you will need to make this happen, including a pan, a spoon, a side towel, the butter, cognac, sauce, strawberries, and the dessert plate up. </li>
<li>For the dessert plate up: on a plate or large bowl place a piece of the cake and about a tablespoon of the crumble. Have the gelato pre-scooped in the freezer so you can put it on the plate quickly. </li>
</ol>
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<ol>
<li>Melt the butter in the pan. </li>
<li>Add the strawberries. Do not brown. Cook them just enough to warm them. </li>
<li>Add 2 oz of the sauce. Reduce until it coats the berries. </li>
<li>Remove the pan from the heat. Pour 1 oz of cognac into the pan.</li>
<li>Place the pan on the burner, and tilt forward slightly. You are not trying to dump out the liquor. </li>
<li>Stand back, and wait for the flame to dissipate. </li>
<li>Stir and serve over the cake. </li>
<li>Place the gelato on the side. </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95ybIPKsHkBqizK3UVcQI0YYWEjDk6fIigDArcKiaJISGstGjn1M3anR-2ZYHDUMVvpaFCavBk2TeZduVCKth0MvjIMVH1t4B189cHjvldLudK2m89yDns3QTNhikwHUENURak0N0cGfI/s1600/2012-03-14_11-31-00_189.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh95ybIPKsHkBqizK3UVcQI0YYWEjDk6fIigDArcKiaJISGstGjn1M3anR-2ZYHDUMVvpaFCavBk2TeZduVCKth0MvjIMVH1t4B189cHjvldLudK2m89yDns3QTNhikwHUENURak0N0cGfI/s320/2012-03-14_11-31-00_189.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
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<span style="font-size: large;">Have you ever seen something cooked tableside? Would you ever try to flambe something? Tell me below!</span></div>Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0tag:blogger.com,1999:blog-2407852297737928570.post-44395882321993435272012-03-22T19:29:00.000-07:002012-03-22T19:40:59.950-07:00What is This Spoon For?One of the most common questions people have when dining in The Escoffier Room at The Culinary Institute of America is: "What is this spoon for?". <br />
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With white table cloth, fine dining restaurants, far and few in between in America, it isn't hard to understand why the vast majority of people don't know what all of the silverware is for. So, I've made you a little field guide to fine dining. So, next time you're planning on dining out at a top of line restaurant, you will be ahead of the game...and look trés soigné.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVYpNr7HRgdSZbG0LZXnNpOlaimJ4d15-fdk2gMYWBr69RoP57KrAPLoLpiwbvnF6lp0XylqHztH5M_KE4ztWrujY9AP8l5RGCE71LtCUQGnFsD4TyLRJme1Dc5ss91uJtvaCfxplYdtU/s1600/2012-03-16_08-52-37_18.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEVYpNr7HRgdSZbG0LZXnNpOlaimJ4d15-fdk2gMYWBr69RoP57KrAPLoLpiwbvnF6lp0XylqHztH5M_KE4ztWrujY9AP8l5RGCE71LtCUQGnFsD4TyLRJme1Dc5ss91uJtvaCfxplYdtU/s200/2012-03-16_08-52-37_18.jpg" width="186" /></a></div>
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This cute little guys are COCKTAIL FORKS. They are usually used for shellfish or amuse bouches. Their little tines are great for getting into those shells and grabbing tiny things.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_A7FNlt_9GTolH_5gwYO4TyszWPmQXGHiiMkJKlGawWbod0jf-WTDicEn3y1uKBbckgR7qGPhea0MTTIhsm_HmgUBorKUKpUYA7bN7IiF9Ep-Ga3EtNQT4-bEXodI5VvKP0tvkqmTR6M/s1600/2012-03-16_08-54-12_632.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_A7FNlt_9GTolH_5gwYO4TyszWPmQXGHiiMkJKlGawWbod0jf-WTDicEn3y1uKBbckgR7qGPhea0MTTIhsm_HmgUBorKUKpUYA7bN7IiF9Ep-Ga3EtNQT4-bEXodI5VvKP0tvkqmTR6M/s200/2012-03-16_08-54-12_632.jpg" width="181" /></a></div>
This pair is constituted of a FISH FORK and FISH KNIFE. The little tines on the for are perfect for the delicate flakes of fish, while the knife is crafted with a point at the top to work around any larger bones and stand up and remove pin bones. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhb5eMbYussdgTPWJPMNTGRKSY78rZ0i9PpHQBQpQJipoevRhZfh-j7KddFKHLDN3_cDWgQaH5z5MMWmTon3h1pahOBYMlXwVrURQ-4bMw-aeQO2XzIjv7ZbSdLy0ReGDskGU4O1MXKCOK/s1600/2012-03-16_08-54-47_562.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhb5eMbYussdgTPWJPMNTGRKSY78rZ0i9PpHQBQpQJipoevRhZfh-j7KddFKHLDN3_cDWgQaH5z5MMWmTon3h1pahOBYMlXwVrURQ-4bMw-aeQO2XzIjv7ZbSdLy0ReGDskGU4O1MXKCOK/s200/2012-03-16_08-54-47_562.jpg" width="176" /></a></div>
Here we have three of the most common forks: DESSERT, ENTREMET, and ENTREE. The Dessert Fork is recognizable by the elongated cut in between the second and third tine. The Entremet Fork has closer, thinner tines than The Dinner Fork, perfect for grabbing more delicate, appetizer items, while the thicker tines of The Dinner Fork are crafted for holding onto thicker proteins. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRXSZSJMR8-kx5PpghOfoPK3uLVHvuRkSiEwXz7-5t0KpLeL7Ns7zbRRqORaprTG4BPkCN-JcaqBfeDVfv_lj8znkhIaLQNCKWLmva54dQnrGJm3r24kNTAZfYSI29gPNorgKge_LW92s/s1600/2012-03-16_08-55-19_144.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRXSZSJMR8-kx5PpghOfoPK3uLVHvuRkSiEwXz7-5t0KpLeL7Ns7zbRRqORaprTG4BPkCN-JcaqBfeDVfv_lj8znkhIaLQNCKWLmva54dQnrGJm3r24kNTAZfYSI29gPNorgKge_LW92s/s200/2012-03-16_08-55-19_144.jpg" width="169" /></a></div>
Spoons! A bunch of them! Starting from the left you have an ENTREMET SPOON, BOUILLON SPOON, and a SAUCE SPOON. The Entremet Spoon is good for a variety of uses including soup, desserts, and getting the sauce out of a shallow bowl. A Bouillon Spoon is perfect for getting down into a bouillon soup cup. Note how the curve of the spoon matches the curve of the cup. Lastly, The Sauce Spoon, is used for getting all of the sauce off of the plate. The little notch cut into the right side is so that the spoon locks onto the rim of the plate, ensuring every morsel is scraped up. <br />
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This guy with the long handle is an ICE TEA SPOON. The long handle gets all the way to bottom of the glass so all of your simple sugar can be swirled in. <br />
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Awwww a baby Entremet Knife. WRONG. This is a BUTTER KNIFE. It is for spreading butter on your rolls.<br />
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This little guy is my favorite piece of silverware. Ever. He is for a coffee, hot tea and espresso. This piece is known as a DEMITASSE SPOON.Amandahttp://www.blogger.com/profile/16343820956014571227noreply@blogger.com0