tag:blogger.com,1999:blog-80705954892752626312024-03-05T22:18:35.680-05:00What The Fig?Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8070595489275262631.post-26641838003282244022013-09-16T14:14:00.001-04:002013-09-16T14:14:43.419-04:00Peach and Raspberry Crumble<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-size: small;">I made this a few weeks<span style="font-size: small;"> ago<span style="font-size: small;">. It was perfect for the last <span style="font-size: small;">BBQ of the summer!</span></span></span></span></span><br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: large;"><b>Peach and Raspberry Crumble</b></span><br />
<span style="font-size: x-small;">from <a href="http://www.marthastewart.com/907424/peach-crumble">Martha Stewart</a></span><br />
<span style="font-size: x-small;">serves 8</span><br />
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For the filling:<br />
2 pounds peaches, sliced into wedges<br />
1/2 pint raspberries <br />
3/4 cup sugar<br />
1 tablespoon lemon juice<br />
4 teaspoons cornstarch<br />
1/2 teaspoon coarse salt <br />
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For the topping:<br />
6 tablespoons butter, room temperature<br />
1/4 cup light brown sugar<br />
1 cup flour<br />
1/2 teaspoon coarse salt<br />
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Preheat oven to 375ºF.<br />
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Combine all ingredients for the filling in an 8x8 baking dish.<br />
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In a large bowl, beat butter and sugar until light and fluffy. Rub in flour and salt with your fingers until mixture resembles coarse sand. Sprinkle evenly over filling.<br />
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Bake for 30 minutes, then cover loosely with foil before baking an additional 10-20 minutes until center bubbles. Serve warm.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-73705619031676965312013-09-06T19:57:00.000-04:002013-09-06T19:57:23.870-04:00An Ode to Summer: Plum Tart<div class="separator" style="clear: both; text-align: center;">
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It didn't strike me until two days ago that summer is ending. The weather has been noticeably cooler the past couple of days, and the sun is setting sooner. This summer has certainly sped by, and I for one am glad to usher in the fall. This plum tart is the perfect thing to bid the summer and its bounty adieu. Bring on the brussels sprouts, the winter squashes, apples, and root vegetables! I see a lot of curries and stews in the upcoming months.<br />
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Of course, I had to fiddle around with the recipe a bit. I added some almond flour as the nutty flavor works so well with stone fruits, and I had some chilling in the freezer. I'd actually increase it the next time I make this, or experiment without regular flour altogether. I swapped out milk for coconut milk, and halved the original half cup of sugar when I realized what a criminal amount of sugar that was as I was sprinkling it over the tart.<br />
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<span style="font-size: large;"><b>Plum Tart</b></span><br />
<span style="font-size: x-small;">adapted from <i>Joy of Cooking</i>, 5th edit<span style="font-size: x-small;">ion</span>, Bobbs-Merrill, 1963</span><br />
<span style="font-size: x-small;">6-8 servings</span><br />
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Ingredients<br />
7 tablespoons chilled unsalted butter, separated, plus more for pan<br />
2/3 cups flour, plus more for pan<br />
1/3 cup almond flour or meal <br />
1/4 cup plus 2 tablespoons sugar, divided<br />
1 teaspoon baking powder<br />
1/4 teaspoon kosher salt<br />
6 tablespoons coconut milk<br />
1/2 teaspoon vanilla extract<br />
1 egg<br />
1 pound plums, pitted and sliced into eighths<br />
1/2 teaspoon ground cinnamon <br />
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Preheat oven to 400ºF. Grease an 8" x 8" baking pan with butter and dust with flour.<br />
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Mix together flour, almond flour, two tablespoons of the sugar, baking powder, and salt. Add four tablespoons of the butter to flour mixture and rub with your fingers until mixture resembles coarse sand. In a separate bowl, mix coconut milk, vanilla, and egg. Stir into flour and butter mixture until just combined.<br />
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Spread dough evenly onto the bottom of the baking pan and arrange plum slices on top. Mix together remaining sugar with cinnamon and sprinkle over plums. Melt remaining butter and drizzle over plums.<br />
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Bake until browned and bubbly, about 30 minutes. Cool slightly before serving.<br />
<br />Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com1tag:blogger.com,1999:blog-8070595489275262631.post-21463171926031113312013-06-23T03:14:00.000-04:002013-06-23T03:14:01.716-04:00Homemade Filmjölk<div class="separator" style="clear: both; text-align: center;">
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I recently bought a few bottles of Siggi's filmjölk since they were on sale and enjoyed them so much that I wondered how hard it would be to make my own. I've always wanted to make my own Greek yogurt, but I didn't want to spend money on a yogurt maker or figure out how to keep the fermenting product between 108-110ºF. Filmjölk is perfect since not only is it super easy to make, the culture ferments at room temperature.<br />
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Just mix one tablespoon of filmjölk for each cup of milk in a clean jar, cover with a coffee filter or cloth to let gas escape, set in a warm area of your home, and presto! you'll end up with filmjölk 12-18 hours later. Just refrigerate for about six hours before eating to stop the culture from further fermenting the milk. I made mine with full fat milk which resulted in a very clean and fresh tasting yogurt that was noticeably less tangy than Siggi's, which uses skimmed milk.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com1tag:blogger.com,1999:blog-8070595489275262631.post-62259906530148852152013-06-13T00:48:00.002-04:002013-06-13T00:48:14.516-04:00Follow me on Instagram!<div class="separator" style="clear: both; text-align: center;">
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@christinazhangphotoChristinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-23404260864692381842012-10-01T21:24:00.001-04:002012-10-01T21:24:10.875-04:00Ruis Bread<div class="separator" style="clear: both; text-align: center;">
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I came across a stand selling Finnish rye bread at the Union Square Market a few weeks ago. They were giving out samples served with zucchini and cheddar, and I was sold after the first bite. They were also quite lovely paired with some tomatoes I picked up in the market and a few thin shavings of Manchego I had at home.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-3990024418929424542012-08-02T13:24:00.000-04:002012-08-02T13:24:54.769-04:00Thirsty Thursdays: Raspberry Lime Spritzers!<br />
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An ice cold drink is the perfect antidote for the dog days of summer. This summer feels more brutal than the past one, though I feel like I end up saying that every summer. A berry spritzer is crucial to surviving the heat while waiting for the random cool days.</div>
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<b>Raspberry Lime Spritzers</b></div>
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Raspberry (or other berries)</div>
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Mint leaves, roughly minced</div>
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Lime, thinly sliced</div>
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Sparkling water</div>
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Simple syrup or sweetener of choice, to taste</div>
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Vodka, optional but a shot of never hurts</div>
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Mash raspberry with mint leaves, then add water, simple syrup, and vodka. Garnish with slices of lime and mint leaves.</div>Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-58020215898515466482012-07-03T20:52:00.004-04:002012-07-03T20:52:59.699-04:00Ginger Coleslaw<div class="separator" style="clear: both; text-align: center;">
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This coleslaw is the perfect side dish for summer. Seriously, I've made this three times already within the past month. The cabbage and carrots are nice and crunchy, and the ginger/vinegar/sesame oil dressing adds a great sweet and tangy flavor. It tastes great with some grilled chicken or pulled pork, or just with the addition of some diced avocado.<br />
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Best of all, there's no cooking involved! It also keeps well for a few days in the fridge.<br />
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<b>Ginger Coleslaw</b><br />
<span style="font-size: x-small;">via WeightWatchers.com</span><br />
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1-1/2 pounds raw red cabbage, shredded<br />
5 medium raw carrots, shredded<br />
6 medium scallions, thinly sliced<br />
1 tablespoon fresh ginger, grated<br />
1/2 cup cilantro, minced<br />
6 tablespoons seasoned rice wine vinegar<br />
2 tablespoons sesame oil<br />
4 teaspoons packed brown sugar<br />
1-1/2 teaspoons kosher salt<br />
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Combine cabbage, carrots, scallions, ginger, and cilantro in a large bowl. Whisk together the vinegar, sesame oil, sugar, and salt in a small bowl and pour over slaw. Toss to coat and refrigerate for two hours before serving, mixing once or twice while chilling.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-4463449021741497032012-04-24T13:48:00.001-04:002012-04-24T13:48:45.050-04:00Harvest Cake with Vanilla Cream<div class="separator" style="clear: both; text-align: center;">
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This might be the healthiest cake I've ever made, based on almond flour and chock full of zucchini, carrots, and apples. The cake turned out delightfully moist and delicately nutty, and the cashew frosting was surprisingly creamy. The cake and frosting were sweet enough from the apples and medjool dates that I might actually do away with the honey altogether the next time I make this.<br />
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<b>Harvest Cake with Vanilla Cream</b><br />
<a href="http://www.roostblog.com/roost/harvest-cake-with-vanilla-cream.html">via Roost Blog</a><br />
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<b>Harvest Cake</b> <br />
3 cups almond flour<br />
1-1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1-1/2 teaspoons cinnamon<br />
1/4 cup melted ghee<br />
1/4 cup honey<br />
1-1/2 teaspoon vanilla extract<br />
3 eggs<br />
1 cup grated carrot<br />
1 cup grated zucchini<br />
1 cup chopped apple<br />
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Preheat oven to 350ºF. Grease a 9-inch cake pan.<br />
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In a large bowl, combine the flour, baking soda, salt, and cinnamon. Mix the remaining ingredients in another bowl and then stir into the dry ingredients to form a batter. Pour into cake pan and bake for 40-45 minutes or until toothpick inserted into the center comes out clean.<br />
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<b>Vanilla Cream</b><br />
1 cup raw cashews<br />
1/2 cup coconut milk<br />
2 medjool dates, pitted<br />
1 tablespoon honey<br />
Seeds scraped from 1 vanilla bean<br />
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Soak cashews in water for 3 hours, then discard water. Blend all ingredients in a blender or food processor until smooth.<br />
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Cake will keep for a few days in an airtight container and about a week in the fridge.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-78477486447510931032012-04-02T02:10:00.003-04:002012-04-02T02:14:41.098-04:00Beef Pot Roast<div class="separator" style="clear: both; text-align: center;">
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I've been cooking a lot of chicken lately and frankly, I've become bored of eating it. This pot roast is the perfect dish for using cheaper cuts of beef. I love cutting into a good steak every now and then, but there's something about digging into a piece of braised beef that's so tender it falls apart under your fork.<br />
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I added the parsnip and the accidental turnip as an experiment. I was originally aiming for a rutabaga since I'd never had one before, but Whole Foods had them right next to the turnips, which I've never cooked before either. They looked so similar that I assumed they were the same thing, except one side looked cleaner. Naturally, I grabbed a cleaner piece. And that's how I ended up with a turnip. Which wasn't bad, but it's not something I'd toss into a pot roast again, hence its omission from the recipe.<br />
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The parsnip was delicious, though.<br />
<br />
<b>Beef Pot Roast</b><br />
<br />
5 tablespoons butter, divided<br />
4 lbs boneless beef shanks (or other braising cuts, ie. chuck roast)<br />
salt and pepper<br />
2 large onions, cut into wedges<br />
2 large carrots, cut into 1" chunks <br />
1 parsnip, cut into 1" chunks <br />
1 cup red wine<br />
2-3 cups beef stock (veggie or chicken will work in a pinch)<br />
3 sprigs thyme <br />
2 sprigs rosemary<br />
5 sage leaves<br />
1 bay leaf<br />
<br />
Heat 3 tablespoons of the butter in a large pot over high heat. Salt and pepper the beef shanks and then sear on all sides. Make sure to get them good and dark brown, a bit burnt, even. Once done, remove to a plate and set aside.<br />
<br />
Lower heat to medium and add remaining butter to the pot. Add onions, carrots, parsnip, and turnip and saute, stirring occasionally, until vegetables are slightly browned. Pour in a bit of wine to deglaze the pot, scraping to release the bits of beef and vegetable goodness stuck to the bottom, then add the remainder.<br />
<br />
Add beef back into the pot and pour in enough stock to partially cover the beef halfway. Toss in herbs, about 2 teaspoons of salt, and bring to a boil. Then lower heat, cover, and simmer for at least five hours until beef is tender enough that it falls apart under a fork.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-55719105805469498102012-03-26T16:49:00.000-04:002012-03-26T16:49:36.428-04:00Cashew Brioche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNowkoiJbF9S_P-aJbCkfT5eCB1_zOVf33XRy2NgQEfkyl8XrK1kLsVNUH_qm8OGsMHJ4DSpTA8RfOFkLtt5k3c5-mB2WT0y9SVtQbFEM32ndyxLlQqj-XlIXLg2rUbgarNpB1CAz4GEA/s1600/12-03-15_CashewBrioche_16_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNowkoiJbF9S_P-aJbCkfT5eCB1_zOVf33XRy2NgQEfkyl8XrK1kLsVNUH_qm8OGsMHJ4DSpTA8RfOFkLtt5k3c5-mB2WT0y9SVtQbFEM32ndyxLlQqj-XlIXLg2rUbgarNpB1CAz4GEA/s1600/12-03-15_CashewBrioche_16_sm.jpg" /></a></div>
I've been trying to eat better lately and cutting back on grains and legumes and processed foods . (Tackling my sugar addiction is a Sisyphean task and a different demon altogether.) I wanted alternatives to cakes and breads and other delectable desserts made from wheat, and I luckily stumbled upon <a href="http://www.roostblog.com/">Roost</a> by the inspirational Caitlin. There were all these lovely treats made with nut flours to go along with all of the beautiful photography. <br />
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I've previously only used almond flour to make frangipane filling for tarts, but I
never really imagined that you can make cakes and breads with nut
flours. The brioche was surprisingly light in texture despite my difficulty in folding egg whites into anything. It was delicately nutty, and a little goes a long way. <br />
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I love mine served with thin slices of manchego cheese and a dab of membrillo.<br />
<br />
<br />
<b>Cashew Brioche</b><br />
<span style="font-size: x-small;">slightly adapted from Kendall Conrad's <i>Eat Well, Feel Well</i> via <a href="http://www.roostblog.com/roost/cashew-brioche-with-spiced-muscadine-preserves.html">Roost</a></span><br />
<br />
3 cups raw cashews<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3 eggs, separated<br />
1/2 tablespoon apple cider vinegar<br />
1/2 cup coconut milk<br />
<br />
Preheat oven to 350ºF.<br />
<br />
Grind cashews in a high speed blender or food processor until you end up with a fine flour. Add in baking soda, salt, egg yolks, vinegar, and coconut milk.<br />
<br />
In a separate bowl, beat egg whites until stiff and soft peaks have formed. Carefully fold into cashew batter. Do not over mix!<br />
<br />
Pour into a buttered non-stick 9-inch loaf pan. (I used a slightly larger pan.) If not using non-stick, line pan with parchment paper and grease. Bake until toothpick inserted into the center of the loaf comes out clean, about 1 hour and 15 minutes. When cool enough to handle, remove brioche from pan and cool completely on wire rack.<br />
<br />
Brioche stored at room temperature in an airtight container will last for a few days, longer if in the fridge.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-61432625280131972552012-03-25T16:57:00.001-04:002012-03-25T16:57:39.344-04:00Spring cleaning with a new look<div class="separator" style="clear: both; text-align: center;">
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<br />
I decided What the Fig was in dire need of a new look after four years (four?!). I'm not 100% enamored with this template--while there are things that I love about it, namely the landing page with all the images laid out, there are features I wish I had more control over. I'll keep it for now and see how I like it. What do YOU think? Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-56333117016227190002012-03-23T15:34:00.003-04:002012-03-23T15:39:16.622-04:00Chocolate Pots de Creme<div class="separator" style="clear: both; text-align: center;">
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Spring is here! I think the weather has finally made up its mind after several false starts, though every year it seems spring lasts for a week before blinkyoumissedit, the relentless heat and humidity of summer is upon the city. So celebrate the end of the cold season with these chocolate pots de creme! Just don't accidentally add more hot water to them than the recipe calls for. At least, that's what I think I did. Mine never gelled after a night in the fridge and was more chocolate sauce than anything, although the top quarter inch did firm up a bit after I stuck them under the broiler to caramelize the sugar. They were still divine--you can't ruin anything with the addition of heavy cream!<br />
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<a name='more'></a><b>Chocolate Pots de Creme</b><br />
<span style="font-size: x-small;">Caryn Stabinsky via <a href="http://www.tastingtable.com/entry_detail/chefs_recipes/7544">Tasting Table</a></span><br />
<br />
1 cup heavy cream<br />
1/2 cup granulated sugar, divided<br />
1/2 vanilla bean pod, split and scraped<br />
3 large egg yolks <br />
1 cup coarsely chopped semisweet chocolate<br />
1/4 cup hot water or coffee<br />
pinch kosher salt<br />
<br />
Combine cream, 1/4 cup of sugar, and the vanilla bean pod and seeds in a medium saucepan over medium heat and bring to a rapid boil.<br />
<br />
Meanwhile, whisk the egg yolks in a medium bowl. When the cream mixture has come to a boil, remove the vanilla bean pod and slowly pour a small amount into the yolks whilst whisking. Keep whisking and adding cream in small increments to temper the yolks so you don't end up with cooked bits of eggs. Once everything has been mixed in, add in the chocolate, water, and salt and whisk until smooth.<br />
<br />
Pour mixture into four 4-ounce ramekins and refrigerate overnight. This is the hard part! To serve, sprinkle each one with the remaining sugar and caramelize either with a torch or broiler set on high.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-36243041211266409922012-03-16T15:04:00.000-04:002012-03-23T15:37:40.137-04:00Chicken Ragu with Zucchini Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
There was a bit of tweaking that I made to this recipe, from the minor substitution of pecans for macadamias to taking out entirely the dill and spring onions. BUT leaving out the vincotto was a big mistake; however, I couldn't justify dropping anywhere from $18-22 on a bottle. I couldn't even make myself buy a bottle of cooked grape must, which is a cheaper alternative. The sweetness of the vincotto would've balanced out the strong and rather overpowering flavor of the wine. If you decide to forego this ingredient as well, definitely decrease the amount of wine when cooking.<br />
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I really like the zucchini salad. All of the flavors and textures worked really well together.<br />
<br />
<b>Chicken Ragu with Zucchini Salad</b><br />
<span class="Apple-style-span" style="font-size: x-small;">from Guy Mirabella's <i>Eat Ate</i></span><br />
<br />
<b>Chicken Ragu</b><br />
1/3 cup olive oil<br />
3 pounds chicken, cut into 8 pieces<br />
1 medium onion, finely chopped<br />
1 medium carrot, finely chopped<br />
1 celery stick, finely chopped<br />
pinch of dried chili flakes (optional)<br />
4 slices prosciutto, roughly chopped<br />
2 garlic cloves, finely sliced<br />
3-4 parsley sprigs, roughly chopped<br />
2 dill sprigs, roughly chopped<br />
4 sage leaves<br />
3 thyme sprigs<br />
2 rosemary sprigs, leaves picked<br />
1 bay leaf<br />
grated zest of 1 lemon<br />
salt and pepper<br />
1/2 cup vincotto<br />
2 cups dry white wine<br />
2 cups chicken stock<br />
<br />
<b>Zucchini Salad</b><br />
1 tablespoon olive oil<br />
3 small zucchini, thinly sliced lengthwise<br />
1 cup macadamias (or pecans), chopped<br />
1/2 cup currants<br />
<br />
2 spring onions, finely sliced<br />
small handful of parsley<br />
<br />
Heat oil in a large saucepan over medium heat. Place chicken pieces skin side down first and brown on both sides. Add onion, carrot, celery, and chili and cook, stirring occasionally, until onion is translucent. Then add garlic, prosciutto, herbs, and lemon zest. Season with salt and pepper to taste. Cook for 10 more minutes, then add vincotto, wine, and stock and cook uncovered for about 45 minutes. If liquid evaporates too quickly, add more stock or water.<br />
<br />
When chicken is nearly ready, heat oil for salad in a large pan and add zucchini, currants, and nuts. Fry, stirring occasionally, until zucchini starts to turn golden brown. Transfer to serving bowl. Serve chicken in a separate dish and garnish with parsley and spring onions.<br />
<br />
Want something heartier? Try some <a href="http://whatthefig.blogspot.com/2010/04/gnocchi-with-bison-and-mushroom-ragu.html">Gnocchi with Bison and Mushroom Ragu</a>.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-59760614859943232012-03-09T00:06:00.001-05:002012-03-23T16:02:49.304-04:00Pear and Apple Phyllo Tarts<div class="separator" style="clear: both; text-align: center;">
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My brain has been in tart-mode these past few weeks, and in an effort to free up some space in the freezer, I decided to kill two birds with one stone and defrost some phyllo dough to make some tarts. I kept things light with a few layers of phyllo and thin daubs of vanilla custard--a little goes a long way. The one above contains slices of pear.<br />
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This one has apples. I like this a lot more. I was so surprised at how great they tasted, though I shouldn't be with the amount of butter that went into them. The phyllo was perfectly flaky and buttery, and the fruit practically melts in your mouth. The custard is the glue that holds everything together.<br />
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<span style="font-size: small;">The following recipe makes 1 rectangular apple tart and 4 small pear tartlets, though it can easily make 2 rectangular tarts instead. It's definitely easier to make than the tartlets. Phyllo dough doesn't behave very well.</span><br />
<br />
<span style="font-size: small; font-weight: bold;">Pear and Apple Phyllo Tarts</span><br />
<span style="font-size: x-small;">makes 1 rectangular apple tart and 4 small pear tartlets</span><br />
<br />
10 sheets phyllo dough<br />
5 tablespoons butter, melted <br />
1 apple, cored and thinly sliced<br />
1 pear, cored and thinly sliced<br />
vanilla custard, recipe below<br />
sugar for dusting, optional<br />
small cubes of butter, optional<br />
<br />
Preheat oven to 350ºF.<br />
<br />
Cover baking sheet with a layer of parchment paper. Working quickly, remove a sheet of phyllo dough from package and place it on the parchment. Cover the rest with a damp cloth to prevent them from drying out. Brush phyllo sheet with melted butter and cover with another layer of phyllo. Brush with butter and repeat with four more layers of phyllo.<br />
<br />
Spread half of the vanilla custard onto the phyllo, leaving a one inch border around the edge. Arrange apple slices on top of custard in two rows, then fold the edges of the pastry onto the apples. Brush edges of phyllo with butter. Sprinkle apple with sugar and dot with 3-4 small cubes of butter.<br />
<br />
On another sheet of parchment paper, layer two sheets of phyllo on top of each other, each brushed with melted butter. Flip over and brush with butter, then carefully cut into four equal rectangles. Layer one rectangle on a mini pie tin, then layer another rectangle on top of it so it almost forms a cross. Attempt to arrange the edges into some kind of order. Fill the bottom with vanilla custard, then arrange pear slices on top. Repeat with the remaining phyllo. Sprinkle with sugar and a small cube of butter each.<br />
<br />
Bake in oven about 15 minutes, or until pastry is lightly browned. Cool slightly and enjoy! If you somehow have the self-control to not eat everything at once, pop pastries into the oven for a few minutes to re-crisp the phyllo.<br />
<br />
<span style="font-weight: bold;">Vanilla Custard</span><br />
<span style="font-size: x-small;">from <a href="http://www.deliciousdays.com/archives/2006/05/18/how-to-turn-rhubarb-pink/">delicious days</a></span><br />
<br />
1/2 cup milk<br />
1/2 cup cream<br />
1 vanilla pod, split in half and seeds scraped out<br />
1/8 cup sugar<br />
pinch salt<br />
1/2 tablespoon cornstarch<br />
2 egg yolks<br />
<br />
In a small saucepan, bring the milk, cream, and vanilla pod/seeds
to a boil and then simmer for a few minutes. Remove the vanilla pod.<br />
<br />
Combine
sugar, cornstarch, salt, and egg yolks in a medium bowl and beat till
combined. Continue beating very, very slowly while gradually pouring in
the hot cream mixture. Return this mixture to the stove and carefully
reheat while stirring continuously. Avoid boiling. Remove from heat
when the mixture has thickened.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-89114435589997573672012-02-28T01:23:00.004-05:002012-03-23T15:37:58.872-04:00Chicken Soup with Roasted Purple Potatoes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_-JrsaB4Jyrhp4enYMZYZVyPEvArbWDSClIF6469qlJJu8dkKngImN_PJ1u4p3spPptYm_1wn1NtQ36W3TkdsugqavOHH-qqqozUNNSy6In5EDA2mD0cRiyonEfIP36q9sKk_24jqlQ/s1600/12-02-17_Chicken+Soup+with+Potatoes_13_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9_-JrsaB4Jyrhp4enYMZYZVyPEvArbWDSClIF6469qlJJu8dkKngImN_PJ1u4p3spPptYm_1wn1NtQ36W3TkdsugqavOHH-qqqozUNNSy6In5EDA2mD0cRiyonEfIP36q9sKk_24jqlQ/s1600/12-02-17_Chicken+Soup+with+Potatoes_13_sm.jpg" /></a></div>
<br />
The weather's been a bit finicky lately in NYC. It was in the 50s
today but in the 30s just a few days ago. Go figure. The weather may be warming up, but there's alway time for soup. <br />
<br />
Chicken soup is a favorite comfort food, and it doesn't hurt that they're so easy to make. I decided to roast the potatoes instead of boiling them in the soup because I didn't want the starch to thicken the soup. Plus, roasted potato skin is delicious.<br />
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I also make my own chicken
stock probably twice a month. I save the bones from every chicken I
roast and store them in the freezer. Once I have 2-3 carcasses worth,
I'll make some stock. This is the good kind, literally quivering with all the
collagen and vitamins from the bones, not the insipid, meek stuff you get in cans. I mostly use them to make soup, but I also like to add small amounts while sauteing vegetables or making ragu or tomato sauce for a subtle umami oomph.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z9AWW9G4GvfDBvq-5Ayc5Lr28n_3qvdQTfF7uaLEmw7PVljETHp_kylyVVlAjiP_Vu5Z_kvRf2TMCPDXMKbMkoPMlfCI0l2_FxOGHy3hQORz88bVL8vcC3T2gwYA_ePhN2UQvluiRDI/s1600/12-02-17_Chicken+Soup+with+Potatoes_02_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-z9AWW9G4GvfDBvq-5Ayc5Lr28n_3qvdQTfF7uaLEmw7PVljETHp_kylyVVlAjiP_Vu5Z_kvRf2TMCPDXMKbMkoPMlfCI0l2_FxOGHy3hQORz88bVL8vcC3T2gwYA_ePhN2UQvluiRDI/s1600/12-02-17_Chicken+Soup+with+Potatoes_02_sm.jpg" /></a></div>
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I decided to include this photo in this post because I like the arrangement of the vegetables. I took this shot before I added the chicken and potatoes. When I photograph food that contains several components, I usually add them in separate stages and then build up to the final hero shot whilst fiddling with the composition and lighting.<br />
<br />
<b>Chicken Stock</b><br />
<span style="font-size: x-small;">Makes approximately 2-1/2 quarts</span><br />
<br />
3-4 tablespoons olive oil<br />
2-3 onions, peeled and quartered<br />
1-2 large carrots, peeled and sliced into even chunks<br />
4-5 celery stalks, sliced into even chunks<br />
5 garlic cloves, peeled and mashed with blade of knife<br />
1 teaspoon whole black peppercorn<br />
1 bay leaf<br />
bones from 2-3 chickens<br />
<br />
The following are optional, great additions if you have any on hand:<br />
tough green leaves from leeks<br />
few sprigs of parsley<br />
few sprigs of fresh thyme<br />
shiitake mushroom stems <br />
<br />
Add enough oil to generously coat the bottom of a large pot over medium heat. Saute all ingredients except chicken bones until vegetables have softened and released their aromatic juices, adding more oil if necessary. The longer you saute them, the more flavorful the broth will be--just don't burn them. Add chicken bones and fill pot with water until everything is covered. Bring to a boil, then decrease heat to a simmer. Cover pot and let simmer 3 hours or more. Strain, discard solids, and let stock cool. Immediately refrigerate and use within 2 days or freeze.<br />
<br />
<br />
<b>Chicken Soup with Roasted Purple Potatoes</b><br />
<span style="font-size: x-small;">The beauty of this recipe is that everything is to taste. Make as much as want, add other ingredients, or take some things out. It's up to you. </span><br />
<br />
Purple potatoes<br />
Olive oil<br />
Onions<br />
Carrots<br />
Celery<br />
Chicken broth<br />
Roasted chicken<br />
<br />
Preheat oven to 425ºF. Cut potatoes into large, even chunks or wedges and toss with olive oil and salt. Roast until potatoes are cooked through, about 25-30 minutes.<br />
<br />
Add enough oil to coat the bottom of a large pot over medium heat. Saute onions, carrots, and celery until onions have softened. Add broth and bring to a boil, then decrease heat to a simmer. Add salt and pepper to taste. Cook until vegetables are soft, about 20 minutes. Add pieces of roasted chicken and cook a few minutes more to heat chicken through. Add potatoes before serving.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-15885632191840041402012-02-22T14:31:00.001-05:002012-03-23T15:38:16.140-04:00Milk Tart?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje17QT9nQS6t65J1Y23kRSmCE3wT3sCZL21AlUQ4ZWPLOQlMJwbr6D3Favtpg1_hi1K9f1wgi0xN6iPdtFJ-vyPcNVKcRpYc8YUeonn04HkPAnzvKIktjp4sheOYLNROHdrQwpbkY2SUU/s1600/12-02-17_Milk+Tart_07_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje17QT9nQS6t65J1Y23kRSmCE3wT3sCZL21AlUQ4ZWPLOQlMJwbr6D3Favtpg1_hi1K9f1wgi0xN6iPdtFJ-vyPcNVKcRpYc8YUeonn04HkPAnzvKIktjp4sheOYLNROHdrQwpbkY2SUU/s1600/12-02-17_Milk+Tart_07_sm.jpg" /> </a></div>
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At long last, a dessert post! Making a tart has been on my mind lately, and I originally planned on making something with fruit before I came across a recipe for a milk tart whilst flipping through my cookbooks for inspiration. It's a classic South African dessert, and I thought I'd make something different from my usual fruit tarts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajee1SLiSjpglDgMg6G_Rir1719-TuHea48sFNaQ62K0iR080LuFG3uIjuMXAEDL_ayx59tzjjljIlgiizbqaNWSdod4FEfkqS9DFo9bnLtPPijGwYNz_7qjRrSena_c4binJ-4CJQQA/s1600/12-02-17_Milk+Tart_14_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgajee1SLiSjpglDgMg6G_Rir1719-TuHea48sFNaQ62K0iR080LuFG3uIjuMXAEDL_ayx59tzjjljIlgiizbqaNWSdod4FEfkqS9DFo9bnLtPPijGwYNz_7qjRrSena_c4binJ-4CJQQA/s1600/12-02-17_Milk+Tart_14_sm.jpg" /></a></div>
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Unfortunately, it ended rather disastrously from soup to nuts. I don't think I kneaded the egg into the pastry dough well enough because it was so moist that I wasn't able to roll out the dough. I ended up mashing the dough into the tart pan and up the sides with my hands, but since I used a smaller pan (9-1/4 inches v. 10-1/2 inches), there wasn't much room for the filling after I blind baked the shell.<br />
<br />
And the filling, ah the filling. Two problems. One, how on earth do you fold egg whites into a liquid?! The egg whites either floated to the top or dissolved into the filling, and I didn't want to risk folding them in to the point where they're completely gone. Two, I could only fit half of the filling into the tart shell. Even if I had used a bigger pan, I'm rather dubious that all of the filling would've fit inside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMrys36vrqbnqnzyXkAWJlWhNurheHmA52sw01hUbzN40FvkQOR_tFoKUUbMRyTwfdRy0NQjVn20rIioAnQivXdQTl6Joxqpdore4JY7ZiBCLMd-pBAaFcWKEMelNgd3OfFC0COtdPA0/s1600/12-02-17_Milk+Tart_25_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlMrys36vrqbnqnzyXkAWJlWhNurheHmA52sw01hUbzN40FvkQOR_tFoKUUbMRyTwfdRy0NQjVn20rIioAnQivXdQTl6Joxqpdore4JY7ZiBCLMd-pBAaFcWKEMelNgd3OfFC0COtdPA0/s1600/12-02-17_Milk+Tart_25_sm.jpg" /></a></div>
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When it was done baking, the filling and the tart shell essentially melded together and formed this gummy, floppy...<i>thing</i>. The taste wasn't bad, but the texture wasn't great. At least I got some decent photos out of it.<br />
<br />
Here's the recipe if any of you would like to give it a go. Let me know if you've had any success. Cheers.<br />
<br />
<b>Milk Tart</b><br />
<span style="font-size: x-small;">from Tessa Kiros's <i>falling cloudberries</i></span><br />
<br />
<b>Tart Shell</b><br />
7 tablespoons cold butter, cut into cubes<br />
1/2 cup superfine sugar<br />
1 cup flour<br />
1/2 teaspoon baking powder<br />
1 egg, lightly beaten<br />
<br />
<b>Filling</b><br />
3 cups milk<br />
5 tablespoons butter<br />
3 eggs, separated<br />
1/2 cup superfine sugar<br />
1 teaspoon vanilla extract<br />
1/4 cup cornstarch<br />
<br />
1 tablespoon sugar<br />
1 teaspoon cinnamon<br />
<br />
<b>Tart Shell</b>:<br />
To make tart shell, mash sugar into butter with spoon until softened. Add flour, baking powder and a pinch of salt, and work dry ingredients in with hands until mixture resembles a coarse meal. Add egg and gently knead so pastry comes together into a ball of dough. Flatten slightly and wrap in plastic. Refrigerate for 1 hour before rolling out.<br />
<br />
Preheat oven to 350º F.<br />
<br />
Roll out pastry on floured work surface to line a 10-1/2 inch tart pan with sides at least 1-1/4 inches high. Line with parchment paper and pie weights and bake for 20 minutes. Remove paper and weights when visible pastry is golden. Prick base a few times with a fork and bake 10 more minutes to dry out the bottom.<br />
<br />
<b>Filling</b>:<br />
While tart shell is baking, melt the butter in milk in a pan over medium heat. Whisk egg yolks, sugar, and vanilla, then whisk in cornstarch. Slowly add hot milk+butter to egg mixture, whisking all the while to avoid cooking the egg yolks. Let cool.<br />
<br />
Meanwhile, whisk egg whites into soft peaks, then fold into rest of filling. Pour into tart shell, sprinkle with sugar and cinnamon, and bake for 30 minutes until filling is set and just a bit wobbly.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-28363072300872407512012-02-17T19:33:00.000-05:002012-03-23T15:39:32.003-04:00Butternut Squash Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPukBBqzx15cI66dbIFRjFW8_StVEfuFfKorWFvtGizmj_Jz3moDPYX9AWHZi-dk1IKGrFe0JK32leJTYmuMhduWwEFxL31f2bK2iMtKY-WBFp68FhGMbd-vWfr4xRXIPgEU0tA6GDUw/s1600/12-02-16_Squash+Bread_09_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPukBBqzx15cI66dbIFRjFW8_StVEfuFfKorWFvtGizmj_Jz3moDPYX9AWHZi-dk1IKGrFe0JK32leJTYmuMhduWwEFxL31f2bK2iMtKY-WBFp68FhGMbd-vWfr4xRXIPgEU0tA6GDUw/s1600/12-02-16_Squash+Bread_09_sm.jpg" /></a></div>
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I had a butternut squash lounging around desperate to be transformed into something magical, but I didn't want to roast it or make a soup out of it. I had some dill bread recently on a cookbook shoot and was so obsessed with it that I ended up making two loaves of my own. As I was already fixated on bread, it seemed like the logical thing to do was to roast and puree the squash and transform it into a loaf of bread. It turned out surprisingly well, fragrant with spices and lovely served toasted with some cream cheese and maple syrup.<br />
<br />
<a name='more'></a><b>Butternut Squash Bread</b><br />
<span style="font-size: x-small;">makes one 9x5 inch loaf</span><br />
<br />
2-1/4 teaspoons active dry yeast<br />
1/2 cup milk<br />
3-1/4 cups flour<br />
2 tablespoons sugar <br />
1 teaspoon salt <br />
1-1/2 teaspoons cinnamon<br />
1/8 teaspoon clove<br />
1/8 teaspoon allspice <br />
dash of freshly grated nutmeg<br />
1 cup pureed squash (doesn't have to be butternut)<br />
1 egg<br />
<br />
Optional<br />
1 tablespoon melted butter <br />
<br />
Heat milk until lukewarm and add to yeast. Let dissolve for 5 minutes.<br />
<br />
In a large bowl, combine flour, sugar, salt and spices and mix until evenly distributed. Add the yeast+milk, squash and egg and mix until a ball of dough forms. Turn out onto floured surface and knead dough for about 10 minutes until a smooth and elastic ball forms. Add flour in small increments if dough starts sticking to surface.<br />
<br />
Transfer dough to a large oiled bowl, turning once to coat. Loosely cover with plastic wrap and set bowl in a warm place. Let dough rise until doubled in size, about 1 to 1-1/2 hours.<br />
<br />
Grease a 9x5 inch loaf pan. Gently deflate the dough and form into a loaf. Place in pan seam side down. Loosely cover with plastic wrap and let dough rise again until doubled in volume, about 1 hour.<br />
<br />
When almost ready to bake, preheat oven to 350ºF. If you like, brush top of loaf with melted butter. Bake until golden brown and when bottom of loaf sounds hollow when tapped, about 35 to 40 minutes, or when thermometer inserted through bottom of loaf registers 200-210ºF.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-79461245068375788422012-02-06T01:22:00.001-05:002012-02-06T01:26:08.444-05:00Kale Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSQMh0twx2QR0IfaqH9mVlQPCBk6wp6NNe-0LGX_SVEISit3ZC6s45KJG_ygwt7bpvfKR_vXNvEHQhq8oIv40zyqodAU7qUfojig1FFTfwxE0n2BAgNeqzqytrfgLx-uhtCblS3MwwKQ/s1600/12-01-10_Kale+Salad_comp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSQMh0twx2QR0IfaqH9mVlQPCBk6wp6NNe-0LGX_SVEISit3ZC6s45KJG_ygwt7bpvfKR_vXNvEHQhq8oIv40zyqodAU7qUfojig1FFTfwxE0n2BAgNeqzqytrfgLx-uhtCblS3MwwKQ/s500/12-01-10_Kale+Salad_comp.jpg" /></a></div>
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I'm having lots of fun playing around with Capture One, a RAW converter and photo editing software. The image on the left is totally unprocessed while the one on the right has all of the adjustments I made using the software. I love how easy it is to white balance and to make the colors pop!<br />
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<a name='more'></a>I don't really have a recipe for this one as I just threw together whatever I had on hand and hoped the flavors melded together. The vinaigrette consisted of some Dijon mustard, freshly squeezed orange juice and salt whipped with olive oil. It made for a surprisingly tasty salad with the addition of nuts, orange slices and some goat gouda. FYI if you're not aware of this--remove kale stems if you're eating them raw. I found out the hard way that that was the bitter part of the plant.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com1tag:blogger.com,1999:blog-8070595489275262631.post-62356534795479509052012-01-23T12:54:00.002-05:002012-01-23T21:04:27.684-05:00Sweet Potato Gnocchi with Brown Butter Sauce and Fried Sage<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7wd4uFjPQuMCvG_KwB7HgOU0OPqcRoBfiNZvPa1sjsFZGsJYE9Md9D8ekltUcnQAvCNjgyA57K7kecjItR4Y019oGtpx7PctzPlnGeLjhU1NCRyaVlT3tg_83Qz6z0pe40xNIsXu6iw/s1600/120109_Sweet+Potato+Gnocchi_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7wd4uFjPQuMCvG_KwB7HgOU0OPqcRoBfiNZvPa1sjsFZGsJYE9Md9D8ekltUcnQAvCNjgyA57K7kecjItR4Y019oGtpx7PctzPlnGeLjhU1NCRyaVlT3tg_83Qz6z0pe40xNIsXu6iw/s500/120109_Sweet+Potato+Gnocchi_09.jpg" /></a></div>
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So I've made this twice already and only realized last night as I was typing up the recipe that I'd misread the ingredients on Gourmet's site! Twice. The recipe calls for a total of two pounds of potatoes, but it was worded in such a confusing way that I ended up using half that. It does explain why the gnocchi were a bit denser than I'd like, though.<br />
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I froze some of my gnocchi and they keep well in the freezer. It's definitely nice to keep some on hand for a quick dinner.<br />
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<br />
Despite using the wrong potato to flour ratio, it still turned out really well. The fried sage leaves takes this dish
to another level, and the brown butter perfumes the air with a delicious
butterscotch scent.<br />
<br />
<b>Sweet Potato Gnocchi with Brown Butter Sauce and Fried Sage</b><br />
<span style="font-size: x-small;">from <a href="http://www.gourmet.com/recipes/2000s/2009/10/sweet-potato-gnocchi-with-fried-sage-and-shaved-chestnuts">Gourmet</a></span><br />
<br />
<b>Gnocchi</b><br />
1-1/4 lb russet potato (or any other baking potato)<br />
3/4 lb sweet potato<br />
1 large egg<br />
1/2 teaspoon grated nutmeg<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
1/3 cup grated parmesan (aged pecorino or goat gouda worked well)<br />
1-1/2 to 2 cups flour, plus more for dusting<br />
<br />
<b>Sage</b> <br />
1/3 cup olive oil<br />
1 cup sage leaves (from one bunch)<br />
<br />
<b>Butter Sauce</b><br />
2 tablespoons unsalted butter<br />
1/2 teaspoon salt <br />
<br />
<b>Gnocchi</b><br />
Preheat oven to 450ºF.<br />
<br />
Pierce both potatoes in several places with a fork, then bake until tender, 45 minutes to 1 hour. Cool potatoes slightly, then peel and force through a potato ricer. I used a pastry knife--just make sure to mash potatoes well. You'll end up with some tiny lumps but it'll be ok. Cool potatoes completely.<br />
<br />
Lightly flour 2-3 baking sheets or line with parchment paper.<br />
<br />
Beat together egg, nutmeg, salt and pepper and then mix with cooled potatoes. Turn mixture onto a surface and knead in cheese and 1-1/2 cups flour, adding more flour as necessary until mixture forms smooth but slightly sticky dough. Cut dough into 6 pieces, and roll each piece into a 1/2 inch thick rope on lightly floured surface. Cut rope into 1/2 inch pieces and roll each into ball. Turn fork over and hold at 45 degree angle with tips of tines touching work surface. Roll each gnocchi down fork tines, pressing with thumb, to make ridges on one side. Transfer to baking sheets.<br />
<br />
<b>Sage </b><br />
Heat oil in a skillet over medium heat until it shimmers. Fry sage leaves in batches, stirring, until they turn a shade lighter and crisp, about 30 seconds. Transfer to paper towels to drain. Season with salt.<br />
<br />
<b>Butter Sauce</b><br />
Add butter to oil in skillet with salt and cook until golden brown, about 1-2 minutes. Remove from heat.<br />
<br />
<b>Put it all together</b><br />
Bring a pot of salted water to a boil and cook gnocchi in batches, making sure not to crowd them in the pot. Stir occasionally so they don't stick to the bottom. Cook until they float to the surface, about 3 minutes, then transfer to skillet with butter sauce. Heat gnocchi up in skillet if necessary. Serve sprinkled with fried sage and grated cheese.<br />
<br />
*Note: Uncooked gnocchi can be frozen in one layer up to one month. Do not thaw before cooking.<br />
<br />
Want a heartier protein-filled version? Make some <a href="http://whatthefig.blogspot.com/2010/04/gnocchi-with-bison-and-mushroom-ragu.html">Gnocchi with Bison and Mushroom Ragu</a>.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com2tag:blogger.com,1999:blog-8070595489275262631.post-73702229215769096862012-01-05T22:30:00.000-05:002012-01-05T22:30:00.586-05:00Sugar Spiced Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oYUgzMlqcGREqw1y4kj1XEAcuJjaOI-XVnkd_QV1Vi2okfFn1-yRXC8DOCXBvSaalEFDXsaNImXL4MJ57hryeruFY1B_8_G0BMf1h4BhVf8frOUhzgMpNJ1RNkwmnqlrzraVei9Nxa8/s1600/111220_Sugar+Spiced+Nuts_S_14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oYUgzMlqcGREqw1y4kj1XEAcuJjaOI-XVnkd_QV1Vi2okfFn1-yRXC8DOCXBvSaalEFDXsaNImXL4MJ57hryeruFY1B_8_G0BMf1h4BhVf8frOUhzgMpNJ1RNkwmnqlrzraVei9Nxa8/s500/111220_Sugar+Spiced+Nuts_S_14.jpg" /></a></div>
<br />
Happy New Year, you guys! I hope everybody had a fantastic time over the holidays! I had a nice, long visit with my family and completely lost my mind eating cookies, brownies, on sale holiday candies and chocolates. I probably had more rice and noodles in the past two weeks than the last few months combined. I was a woman possessed. Nothing containing a smidgeon of carbs was safe from my bottomless maw, including these sugar spiced nuts. These were so addictive it should be everybody's new year resolution to have a secret stash hidden in some dark kitchen cupboard.<br />
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<a name='more'></a><b>Sugar Spiced Nuts</b><br />
<i><span style="font-size: x-small;">from <a href="http://smittenkitchen.com/2008/12/sugar-and-spice-candied-nuts/">Smitten Kitchen</a></span></i><br />
<br />
1/3 cup dark brown sugar<br />
2/3 cup white granulated sugar<br />
1 teaspoon kosher salt<br />
generous pinch of cayenne pepper<br />
1 teaspoon ground cinnamon<br />
1 egg white, room temperature<br />
1 tablespoon water<br />
1 pound nuts (walnuts, pecans, almonds, etc.)<br />
<br />
Preheat oven to 300ºF.<br />
<br />
Mix sugars, salt, cayenne, and cinnamon. Beat egg white with water until frothy but not stiff. Add nuts and stir until coated. Sprinkle in sugar spice mixture and mix until evenly coated. Spread nuts in single layer on a sheet covered with parchment paper. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts as they cool.<br />
<br />Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com2tag:blogger.com,1999:blog-8070595489275262631.post-90409399859164227152011-12-14T01:54:00.001-05:002011-12-14T19:47:16.747-05:00David Leite's Rich Fish Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sRdASX2y6WIkrjykrft6TXbjaJIVSfVYyN3zLDnRWM0Pn1x8znRTJpqjz0aK21jn8s3mIR06uh18XeQLpd8IqPjIWXIqUCABJbeAXhxRK7uVAhS-uhnA-AU-Kf0JI7NmyZB8vdYxIXI/s1600/111208_Rich+Fish+Soup_S_16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7sRdASX2y6WIkrjykrft6TXbjaJIVSfVYyN3zLDnRWM0Pn1x8znRTJpqjz0aK21jn8s3mIR06uh18XeQLpd8IqPjIWXIqUCABJbeAXhxRK7uVAhS-uhnA-AU-Kf0JI7NmyZB8vdYxIXI/s500/111208_Rich+Fish+Soup_S_16.jpg" /></a></div>
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The first taste of this soup was so unexpectedly good that it startled an <i>Mmm!</i> from me. The magic lies in the fish stock--or the lack of it, in my case. Leite states that the fish stock will make or break the soup, so use a very light stock. Anything too salty or overly fishy will overwhelm the other, more delicate flavors of the soup. I never cared for it myself and used chicken broth instead.<br />
<br />
And does anyone else get into a dither buying seafood, specifically, fish? I live near Chinatown, and every block has a fish market or three. My trouble is that the fish are all too often unlabeled, and I can tell salmon from flounder, but that's the extent of it. I almost wimped out and bought a bag of frozen cod filets from Whole Foods, but at nearly $12/pound, I told myself to stop being an idiot.<br />
<br />
Still, I visited six or seven markets before settling on an unidentified fish, which I got for a dollar and change, praying that it wasn't something with a million tiny bones--<i>Baltic herring from that one memorable lunch in Turku, I'm looking at you</i>. I ended up dropping the whole fish into the soup and cooked one side with the heat still on before flipping it and cooking the rest with the residual heat. It ended up great, but I think I'll still work myself into a lather the next time I visit a fish market.<br />
<br />
<a name='more'></a><b>Rich Fish Soup</b><br />
<span style="font-size: x-small;">from David Leite's <i>The New Portuguese Table</i></span><br />
<br />
1 pound extra large shrimp, shelled and deveined, shells reserved<br />
salt<br />
2 tablespoons olive oil<br />
1 small yellow onion, diced<br />
1 medium leek, white and pale green parts, halved lengthwise, thinly sliced<br />
2 garlic cloves, minced<br />
2 medium tomatoes, diced<br />
3 cups fish or chicken stock<br />
2 tablespoons tomato paste<br />
1/2 to 1 small medium red hot chile, to taste, seeded and minced<br />
1 teaspoon sweet paprika<br />
1/2 pound white fish fillets, such as turbot, red snapper, cod; cut into 1-inch chunks<br />
cilantro leaves<br />
<br />
Bring 2 cups of water, the reserved shrimp shells, and 1/4 teaspoon salt to a boil over high heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the broth and discard the shrimp shells.<br />
<br />
In a large saucepan, heat the oil and cook the onions until golden. Add the leek and cook, stirring often, until tender. Add the garlic and cook for another minute, then stir in the tomatoes. Add the shrimp and fish/chicken stocks and tomato paste. Bring to a boil over high heat, then cover and simmer over low heat for 10 minutes.<br />
<br />
Add the chile and paprika and cook for 5 more minutes. Turn off the heat, add the shrimp and fish, and let sit, covered, for 20-30 minutes. The residual heat will cook the fish perfectly. Season with salt and pepper if needed and garnish with cilantro leaves.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-33565888258324240462011-12-06T14:50:00.001-05:002011-12-14T19:48:30.394-05:00Roasted Aubergine with Saffron Yogurt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3j7I7zjj3NtB5C8JYVEEWdyPxsuQbtP0pWBV3kDrZ7KjCep6eSsDzjZUGDLV6X229SlHeVXq5OA5rowFplQzLi3NAdHODuJ9zwU9eelNaPqX7Hor4WLlhY73fFRNiMQRTcseo28Z1jyI/s1600/Roasted+aubergine+with+saffron+yogurt_comp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3j7I7zjj3NtB5C8JYVEEWdyPxsuQbtP0pWBV3kDrZ7KjCep6eSsDzjZUGDLV6X229SlHeVXq5OA5rowFplQzLi3NAdHODuJ9zwU9eelNaPqX7Hor4WLlhY73fFRNiMQRTcseo28Z1jyI/s500/Roasted+aubergine+with+saffron+yogurt_comp.jpg" /></a></div>
<br />
This was not an easy dish to photograph. My admiration to the food stylists who can make unwieldy chunks of fruit look palatable. I actually decided to reshoot this a second time since I wasn't happy with the ones I did the previous day, which wasn't a pain at all since I got to eat and enjoy the salad again.<br />
<br />
The geniuses at Ottolenghi have included some creative recipes in their cookbook, especially their salads. I made a <a href="http://whatthefig.blogspot.com/2011/02/fennel-feta-blood-orange-salad.html">fennel, feta, and blood orange salad</a> inspired by one of their recipes earlier this year, and this salad is just as bold in flavor. Who would've thought that eggplants, pomegranates, and basil would equal magic? The eggplant develops a rich, complex flavor whilst roasting that goes well with the garlicky yogurt and the explosions of sweet/tart from the pomegranate seeds. The original recipe actually includes pine nuts, but I've decided to omit them because let's be honest: who can afford them these days?<br />
<b></b><br />
<a name='more'></a><b>Roasted Aubergine with Saffron Yogurt</b><span style="font-size: x-small;">from Yotam Ottolenghi and Sami Tamimi's <i>Ottolenghi</i></span><br />
<br />
3 medium aubergines, sliced 2cm thick or cut into wedges<br />
olive oil<br />
salt and pepper<br />
<br />
handful of pomegranate seeds<br />
basil leaves<br />
<br />
Saffron Yogurt:<br />
small pinch of saffron strands<br />
3 tablespoons hot water<br />
180g Greek yogurt (a generous cup)<br />
3 tablespoons olive oil<br />
2-1/2 tablespoons lemon juice<br />
1 garlic clove, minced<br />
salt <br />
<br />
Preheat the oven to 425ºF.<br />
<br />
Infuse the saffron in the hot water for five minutes, then combine with the yogurt, olive oil, lemon juice, and garlic. Mix well and season with salt to taste. Chill. <br />
<br />
Brush the aubergine generously with olive oil, then season with salt and pepper. Roast for 20-35 minutes until soft and golden brown. Cool. <br />
<br />
Serve aubergine with pomegranate seeds, basil, and saffron yogurt.<br />
<br />
*Note: Yogurt and roasted aubergine will keep well in the fridge for up to three days. Let aubergine come to room temperature before serving.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-18874664821040854662011-11-30T16:30:00.013-05:002011-12-14T19:49:29.709-05:00Squash Stuffed with Quinoa & Mushroom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIrWLmB24rUVccduuRBIT3WUBG_ZDBVhFQYNY_MZjmawx9kCR91aTdklYt2VfbpX_4-AjiV_tous1SptyMPp7ZAzW1ZWlhcBvBWHqBtkeITu9Tp0UhAKmkPZvMOjYI-yFYG15IUnqV24/s1600/111110_Quinoa+Mushroom+Stuffed+Squash+Comp.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5681024337751609570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIrWLmB24rUVccduuRBIT3WUBG_ZDBVhFQYNY_MZjmawx9kCR91aTdklYt2VfbpX_4-AjiV_tous1SptyMPp7ZAzW1ZWlhcBvBWHqBtkeITu9Tp0UhAKmkPZvMOjYI-yFYG15IUnqV24/s510/111110_Quinoa+Mushroom+Stuffed+Squash+Comp.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a><br />
A bit of work with this one, but it's worth the effort. Nice and filling for those days when you can't be bothered to cook meat.<br />
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<a name='more'></a><span style="font-weight: bold;">Squash Stuffed with Quinoa & Mushroom</span><br />
<span style="font-size: 85%;">from <span style="font-style: italic;">Food & Wine</span> magazine, November 2011</span><br />
<br />
<span style="font-weight: bold;">Squash</span><br />
One 3-1/2 pound kabocha squash, halved, seeded, sliced into 6 wedges<br />
Olive oil<br />
Salt and pepper<br />
2 tablespoons unsalted butter<br />
2 tablespoons maple syrup<br />
1 tablespoon light brown sugar<br />
3 thyme sprigs<br />
<br />
<span style="font-weight: bold;">Sauce</span><br />
1/2 cup heavy cream<br />
2 tablespoons maple syrup<br />
1 garlic clove, crushed<br />
2 thyme sprigs<br />
<br />
<span style="font-weight: bold;">Filling</span><br />
3 tablespoons unsalted butter<br />
1 shallot, minced; plus 2 shallots, thinly sliced<br />
1 bay leaf<br />
4 thyme sprigs<br />
2-1/2 cups water<br />
Salt and pepper<br />
1-1/2 cups quinoa<br />
2 tablespoons olive oil<br />
1/2 pound oyster mushrooms, sliced<br />
1/2 pound shiitake mushrooms, stems discarded, sliced<br />
1/3 cup chopped parsley<br />
<br />
<span style="font-weight: bold;">Squash</span><br />
Preheat oven to 350ºF.<br />
<br />
Brush squash with oil and season with salt and pepper. Lay wedges on baking sheet and roast for about 20 minutes until lightly browned. Flip and roast for another 20 minutes, until just tender.<br />
<br />
Melt the butter in a small saucepan over low heat and add the sugar, syrup, and thyme. Cook until the sugar has dissolved.<br />
<br />
Remove squash from oven and turn skin side down. Brush with maple glaze and roast for 10 more minutes until lightly browned.<br />
<br />
<span style="font-weight: bold;">Sauce</span><br />
In a small saucepan--I just used the same one, thyme discarded--whisk the cream with the maple syrup. Add the garlic and thyme and simmer over moderately high heat until reduced to 1/3 cup. Discard garlic and thyme and keep warm.<br />
<br />
<span style="font-weight: bold;">Filling</span><br />
In a medium saucepan, melt 2 tablespoons of butter. Add the minced shallot and cook until softened. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper, then add the quinoa. Cover and simmer until quinoa is tender and water has been absorbed, about 15 minutes.<br />
<br />
In a large skillet, melt the remaining butter in the oil. Add the sliced shallots and cook over moderately high heat until lightly browned. Add the mushrooms and cook until browned and tender. Stir in the quinoa and parsley and season with salt and pepper if needed.<br />
<br />
Arrange squash on plates, fill with quinoa and mushroom stuffing, and drizzle with sauce.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com1tag:blogger.com,1999:blog-8070595489275262631.post-5281528021166996392011-08-09T22:11:00.006-04:002012-03-23T15:40:54.681-04:00Chocolate Chip Zucchini Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNHiC0fOUVphd6FQrU19Il6nUmJLGMauzoJ13Ojk3FnWEmPo050o0rqlrSfIgFtmj6ijCyrsnjA1E8zjMNbay6UBFXEJdd1vdMDwbCgwN-2cHFy81zEHrpV9Bc6ixNtE-ohYPZY7CEhw/s1600/110730_Chocolate+Zuchinni+Brownies_72dpi_03.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5639047042994464786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNHiC0fOUVphd6FQrU19Il6nUmJLGMauzoJ13Ojk3FnWEmPo050o0rqlrSfIgFtmj6ijCyrsnjA1E8zjMNbay6UBFXEJdd1vdMDwbCgwN-2cHFy81zEHrpV9Bc6ixNtE-ohYPZY7CEhw/s575/110730_Chocolate+Zuchinni+Brownies_72dpi_03.jpg" style="cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;" /></a>
<br />
Hey there, folks! Back from the edge of nowhere, me. Things have been hectic lately with family visiting, so I haven't been able to update this blog in what seems like forever.
<br />
<br />
The important thing is: these brownies. You must make them pronto! They were surprisingly moist and decadently fudgy, and you definitely can't taste the zucchini at all. I made a chocolate zucchini cake last summer and overbaked it a bit, so it was dry and less than impressive. I'm happy to say I've redeemed myself with this one. They were so good I ended up making a second batch a couple of days after the first one.
<br />
<br />
That one I kept all to myself.
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<br />
<a name='more'></a><span style="font-weight: bold;">Chocolate Chip Zucchini Brownies</span>
<br />
<span style="font-size: 85%;"><span style="font-style: italic;">from </span><a href="http://foodpluswords.com/2011/07/zucchini-brownies/" style="font-style: italic;">food + words</a></span>
<br />
<br />
2 large eggs
<br />
1 tablespoon vanilla extract
<br />
3/4 cup sugar
<br />
1/4 cup melted butter, cooled (or equivalent amount of applesauce or oil)
<br />
1/4 teaspoon salt
<br />
1 cup flour (recipe calls for whole wheat pastry, I used all purpose)
<br />
1/4 cup unsweetened cocoa powder
<br />
1-1/2 teaspoons baking soda
<br />
1 teaspoon ground cinnamon
<br />
1/4 teaspoon ground cardamom
<br />
2 cups shredded zucchini (grate using smallest holes on box grater)
<br />
1-1/2 cups chocolate chips
<br />
<br />
Preheat oven to 350ºF. Line an 8" x 8" square pan or 8" cake pan with parchment paper so that it drapes over the sides, then grease the paper.
<br />
<br />
Whisk together the eggs, vanilla extract, sugar, butter/applesauce and salt until combined. Sift in the flour, cocoa powder, baking soda, and spices and mix just until the dry ingredients have been incorporated. Fold in the grated zucchini and add the chocolate chips.
<br />
<br />
Pour batter into pan, rap pan on counter to release any air bubbles, then bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com0tag:blogger.com,1999:blog-8070595489275262631.post-37062874539208540692011-07-06T00:13:00.007-04:002011-07-14T00:26:08.419-04:00Watermelon Peach Tomato Avocado Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_1Nv6QTg_e8SCUiNi3tkfK8QC8UTs1tSc8sefFUqH13ZLlZS8ATiB1hQ9YOHO_icr9gu01MF3gwRg855LdoyHqoXtJDKeVQmWBCQ5tfIpNNzfwhgrKbRTQTj9q2Dt0nZU4pm5z9uPGA/s1600/110703_Watermelon+Peach+Tomato+Avocado+Salad_72dpi_02.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_1Nv6QTg_e8SCUiNi3tkfK8QC8UTs1tSc8sefFUqH13ZLlZS8ATiB1hQ9YOHO_icr9gu01MF3gwRg855LdoyHqoXtJDKeVQmWBCQ5tfIpNNzfwhgrKbRTQTj9q2Dt0nZU4pm5z9uPGA/s525/110703_Watermelon+Peach+Tomato+Avocado+Salad_72dpi_02.jpg" alt="" id="BLOGGER_PHOTO_ID_5626087774655949954" border="0" /></a><br />I was in the bookstore the other day leafing through Gerald Hirigoyen's gorgeous <span style="font-style: italic;">Pintxos: Small Plates in the Basque Tradition</span> when his recipe for Tomato and Watermelon Salad caught my eyes. Tomatoes? With watermelon?! The combination seemed so dissonant and yet logical when I thought about it, and I was determined to make some that night. I didn't remember the recipe in its entirety but I still love the end result. I decided to add peaches to this since I had some on hand, drizzled everything with a little bit of olive oil and sprinkles of salt and pepper.<br /><br />I tried to emulate the photo from the book, but this is a poor imitation. I didn't have the patience to evenly dice everything out. Go check out the book!Christinahttp://www.blogger.com/profile/13296671810004126131noreply@blogger.com2