tag:blogger.com,1999:blog-55684742644980538632024-03-13T09:41:53.947-05:00The Emergency Food HotlineA resource for the slightly challenged cook, and a practical person's guide to cooking with a bare pantry.
Assistance with food preparation, substitution and general life may be requested. You may reach The Emergency Food Hotline at the following number: 773.459.8127jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-5568474264498053863.post-6270351895300138822011-03-20T22:39:00.001-05:002011-03-20T22:39:37.330-05:00hiatus!Dear Friends,<br />
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Life around here has been very busy...as you may have noticed from the lack of finished posts here at the Food Hotline. I've still been taking some calls and emails, dispensing advice, collaborating on new meals and recipes, and cooking a lot at home. I also recently catered a whole wedding dinner (and baked three cakes!) for a dear friend, and that was quite the undertaking. But aside from that, working my regular job and attempting some kind of personal life and art practice has pretty much consumed my time. Hopefully I will have more time soon to add to the blog! And callers - if you call and I don't respond right away, sometimes email is better, or even texting, since I'm in a library basement most of the day.<br />
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Now a photograph of the happy bride and groom I cooked for.....<br />
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<a href="http://www.flickr.com/photos/jenniferhelen/5524311822/" title="Untitled by jennifer helen, on Flickr"><img alt="" height="640" src="http://farm6.static.flickr.com/5017/5524311822_3c2fc0961b_z.jpg" width="427" /></a><br />
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And one of the cakes...<br />
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<a href="http://www.flickr.com/photos/jenniferhelen/5524041354/" title="Untitled by jennifer helen, on Flickr"><img alt="" height="640" src="http://farm6.static.flickr.com/5293/5524041354_13526118a6_z.jpg" width="427" /></a><br />
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Such lovely friends!<br />
Happy cooking & problem solving. XOjennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-41313468552197292602010-07-19T13:43:00.001-05:002010-07-19T13:44:08.755-05:00Some Eats<a href="http://www.flickr.com/photos/jenniferhelen/4809696228/" title="foods I ate by jennifer helen, on Flickr"><img alt="foods I ate" height="3476" src="http://farm5.static.flickr.com/4142/4809696228_539b53d9e2_o.png" width="450" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com3tag:blogger.com,1999:blog-5568474264498053863.post-78944022439695797792010-06-29T15:59:00.000-05:002010-06-29T15:59:36.559-05:00sunday breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBqeOjcsP9DBvpynlrYB1LkQnKbQ9d_-hJ1S1ZBoEbDSRIiVpByF38L2s1HuhFpLzgrAOVpJxjG8w4gHrARqXlDdvlv-ZT_DGF7oxziHTp2oMYP0yg2ok1LZ0fwt4SFiIR3UIjzYWwm0/s1600/4305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBqeOjcsP9DBvpynlrYB1LkQnKbQ9d_-hJ1S1ZBoEbDSRIiVpByF38L2s1HuhFpLzgrAOVpJxjG8w4gHrARqXlDdvlv-ZT_DGF7oxziHTp2oMYP0yg2ok1LZ0fwt4SFiIR3UIjzYWwm0/s400/4305.jpg" width="400" /></a></div>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-81561127228409563682010-06-17T12:26:00.002-05:002010-06-17T12:35:19.913-05:00Meyer Lemon OverloadAbout a week ago, a coworker of mine brought a huge bag of Meyer lemons to work. Most people only took one or none (!), so my friend Becky and I split the bulk of them. And so began a week and a half of lemon debauchery. I didn't preserve any, which I kind of wish I had now. Instead, I made as many desserts as I could. <br />
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I made two Shaker Lemon Pies, one pan of Last Minute Blueberry Lemon Bars, and one incredible Meyer Lemon Cake. And I still have one lemon left. I think I will be making the Meyer Lemon Cake again - it was a veritable knockout. I am salivating just thinking about it. So moist! So tangy, and yet so sweet! I will be adding pictures when I get home to further excite your taste buds. For now, here's a quick pic of some sliced up lemons just waiting to get macerated...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijarmD6O3NKZTbDtg55aMYoUhftIBcil1xiw3E80Y-G-Nfivr7B4L7vu9JEJZniLy_scEn7He5i9QQNe0d9wuEM96AVXScy7SMJmzHZT0B7S2O3cfxtvKEwv5XL1WIWPemycBjn1fvP9Y/s1600/IMG_7591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijarmD6O3NKZTbDtg55aMYoUhftIBcil1xiw3E80Y-G-Nfivr7B4L7vu9JEJZniLy_scEn7He5i9QQNe0d9wuEM96AVXScy7SMJmzHZT0B7S2O3cfxtvKEwv5XL1WIWPemycBjn1fvP9Y/s400/IMG_7591.jpg" width="400" /></a></div><br />
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In other Food Hotline news, I have been failing to bring you most of my call and email requests for advice and assistance. Here I will share a few gems from recent weeks. There was the question of trussing a chicken - what to do if you don't have any twine to tie the legs together. And then a call about making a quick birthday icing for a lovely lady's last minute cake. Oh, and let's not forget about Scuffins, or the muffins that call for chia seeds (what!), which I have still yet to try! Don't worry, reader, I will flesh out all of these exciting thoughts momentarily...jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-37882760583653197182010-05-29T00:23:00.002-05:002010-05-29T00:27:25.511-05:00Taurat TandooriMike may look tired here, but he is probably just trying to hide his excitement at the prospect of tearing into some Aloo Gobi, Vegetable Coconut Masala, Rice, Garlic Naan and Mango Lassi. We found Taurat Tandoori by accident tonight, while we were looking for a different Indian place called Aladdin Sweets & Cafe. We didn't find it, but the window of Taurat was on the block where Aladdin was supposed to be, and it caught my eye.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimaUcSy7vqM4o2l4Un1Ro0XI3IyGBAM1KuVLIfeWkYCSP7jp93xnRpftAY_G9H-btJSYiapW2TCOaeVDj2_plKiOFHLEZqcMrAFZrHDPypWIpdMaUSgbuomnVG19gheORyJ-j8TdDmCc/s1600/-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimaUcSy7vqM4o2l4Un1Ro0XI3IyGBAM1KuVLIfeWkYCSP7jp93xnRpftAY_G9H-btJSYiapW2TCOaeVDj2_plKiOFHLEZqcMrAFZrHDPypWIpdMaUSgbuomnVG19gheORyJ-j8TdDmCc/s400/-1.jpg" width="300" /></a></div><br />
They have a great vegetarian selection, and some yum sounding dishes I haven't had as well (like Bhindi Bhaji - Okra with onion and garlic in a Curry sauce - which I want to try ASAP!), and 8 different kinds of naan. The Vegetable Curry Masala was creamy and rich, and each vegetable stood out on its own. None tasted like their flavor had been all cooked out (the cabbage was especially delicious). And the Garlic Naan was light and flavorful without being too oily. Of course the Lassi was just what I needed after a few spicy bites. Nothing disappointed here. I was shocked that we were the only patrons eating in, but perhaps they have more of a lunch crowd than dinner? They do have a $7.99 lunch buffet that I intend to try soon.<br />
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I also enjoyed that it was clearly a family run restaurant. The children played together at a table toward the back and helped their mother bring chutney and plates out to us. There was a feeling of warmth and welcome at Taurat. Even though one of the walls was barely patched and some of the decor didn't mesh, personality and ambiance were strong. I guess I've also just been hankering for some serious indian food, and that was exactly what I got. Thanks, Taurat Tandoori!<br />
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And in case you have the chance to go, here is the location:<br />
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Taurat Tandoori<br />
101 South Vermont Avenue<br />
Los Angeles, CA 90004 <br />
(213) 383-6780jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-2313815491864074972010-04-27T21:40:00.004-05:002010-04-28T00:59:14.556-05:00Chocolate ChippiesHere is my foolproof method for chocolate chip cookies. It's easier than pie. I've had it memorized for about 15 or so years, and I think it's mainly adapted it from the Nestle Toll House recipe and the Roundy's generic brand chips...<br /><br />Ingredients:<br />2 1/3 c flour<br />1 tsp salt<br />3/4 tsp baking powder<br />3/4 tsp baking soda<br />2 sticks unsalted butter at room temperature<br />3/4 to 1 c sugar<br />3/4 c b. sug<br />1 tsp vanilla<br />2 eggs at room temperature<br />lots of chocolate chips! (of good quality please)<br />extra sea salt<br /><br />Preheat oven to 350.<br /><br />1. You will need two bowls. In the smaller bowl, combine the flour, salt, baking powder/soda and whisk to combine. Sift together if you have a sifter.<br /><br />2. In the larger bowl, beat butter til lighter in color and fluffy (few minutes). Then add sugars and beat again until fluffy. Add vanilla and eggs, one at a time, and mix/beat until again fluffy and smooth.<br /><br />3. Slowly add flour mixture (in 3 rounds) and combine well. Should be thick and smooth looking. Remove whisk and use a wooden spoon to stir in at least 2 cups choc chips.<br /><br /><a href="http://www.flickr.com/photos/jenniferhelen/4076637354/" title="sea salt on choc chip babies by jennifer helen, on Flickr"><img src="http://farm3.static.flickr.com/2518/4076637354_1ddf6a4b0f.jpg" alt="sea salt on choc chip babies" height="375" width="500" /></a><br /><br />4. Drop small balls of batter onto un-greased cookie sheet, sprinkle a bit of sea salt on each cookie, and place in oven for about 7-8 min depending on altitude and oven.<br /><br />5. You know the cookies are done if they are barely golden on the bottoms/edges but still light on top. I take them out before they look totally done because they will continue to bake as they cool. They will remain softer this way, but still crisp at the edges. My dad taught me this, and he couldn't have been more right.<br /><br /><a href="http://www.flickr.com/photos/jenniferhelen/2110359354/" title="Untitled by jennifer helen, on Flickr"><img src="http://farm3.static.flickr.com/2283/2110359354_770b27222c.jpg" alt="" height="333" width="500" /></a><br /><br />Eat and enjoy.jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-35405818997169935132010-03-15T15:55:00.003-05:002010-03-17T13:41:33.026-05:00Mystery Stew with improvements requestedToday I received a question about adding flavor to a catch all stew of dumpstered veggies. I will relay a sampling of our correspondence about it below. <br /><br />For those unfamiliar with dumpster diving, it refers to seeking out the trash behind restaurants and grocery stores for their expired or unwanted items, and putting them to use. There is a large population of people that subsist on dumpstered food, and it uses up perfectly good food that otherwise would contribute to landfills. What could be better than that? Of course, those who practice this "freeganism" must use their own judgment about whether a rotten tomato is safe to eat or not, but there are many ways to put almost anything to use - even a half rotten tomato!<br /><br />Here is an example of some stew, not made with dumpstered items, but made with everything bu the kitchen sink...<br /><a href="http://www.flickr.com/photos/jenniferhelen/4410768776/" title="sweet potato black bean stew by jennifer helen, on Flickr"><img src="http://farm5.static.flickr.com/4063/4410768776_e9e90c5268.jpg" width="375" height="500" alt="sweet potato black bean stew" /></a><br />mmm, stew...<br /><br />Hi Jennie!<br /><br />Hope you're well. Aside from being busy, I''m doing alright.<br /><br />I have a mystery for you. Yesterday, my roommates and I made our weekly trip to the Food Lion dumpster, where we came out with some barely-okay vegetables. We're veterans enough to know that nothing is better for stew than mushy veggies, so now we find ourselves with a slow cooker, a pot full of peas, carrots, mushrooms, potatoes, and black beans. It's filling and warm-- two very important factors. But something's off, which brings me to you.<br /><br />It doesn't taste like anything! I've thrown in salt, pepper, basil, and chili powder, but it's still bland as could be. What will make this hearty stew taste like... something?<br /><br />THANKS!!<br /><br />--<br /><br />Hi Hannah!<br /><br />Well, there are a few possibilities. <br /><br />One simple trick might be to add a small can of tomato paste. There is a bit of salt in there and in general, tomato paste is a good base to rely on for veg to play off of. You could also add a bit of soy sauce, cumin and teriyaki, or a dash of balsamic vinegar, some roasted garlic and some parmesan, or PEANUT BUTTER and mustard and nuts and a bit of brown sugar to make it like a west african nut stew! Also, maple syrup is a sweetener that add depth and subtlety without overwhelming a dish.<br /><br />In the future, one good way to give automatic richness of flavor to not-so-great veggies that you want to stew with is to roast them first in olive oil, salt and pepper. That way, the salt and oil soak into the veg, and the sugars of the veg are activated (like how onions caramelize and get sweet). Some people brush the veg with an olive oil and tomato paste mixture for added flavor, yum! <br /><br />Sometimes with kitchen sink stews like this, I like to eat it on crackers to make it last longer, or pile it on a bed of greens and toast like a sammich, and thin it out toward the end with water or stock to make a soup...and continually add more ingredients as I find them, like pasta, tomato, any other veg that comes along, or chili leftovers! I love meals that can extend into new ones.<br /><br />xox<br />jennie<br /><br />PS you will love the blog below, as I do. <br /><br />http://fruganliving.com/<br /><br />--<br /><br />Jennie to the rescue!<br /><br />That was amazing. I read your response aloud to my housemates, who were in jaw-dropped awe. None of this comes naturally to us, so it's incredible to have your emergency services at hand.<br /><br />The dumpster-diving living is great. I have been munching on perfect grapes for three days. What college kid can afford fresh fruit? Perfectly ripe fruit that's been sitting atop partly moldy bread and dented cans is fine by me. <br /><br />That blog is by a woman after your own heart. I need to know where she finds all that! I've forwarded the link on to friends in Sarasota, who feed a house of 9 solely on dumpstered food. I think that means 9 new readers.<br /><br />Hope LA is treating you so, so well. Happy St. Patrick's day! Here's to finding corn beef and hash behind a Trader Joe's.<br /><br />Love, Hannah<br /><br />--<br /><br />While I don't know for sure what Hannah and her pals decided upon to improve their stew, it sounds like some ideas began moving around in there. I can only imagine what that many young brains could concoct when given so many free foodstuffs!<br /><br />Also, the <a href="http://fruganliving.com/">blog </a>I mentioned above is terrific and I highly recommend reading it. I think we have a similar view on frugality and a waste-not-want-not attitude, but she is far more active in seeking out wasted foods than I am. It is quite inspiring! For now, I will continue my focus on problem solving. <br /><br />I hope everyone has a lovely St. Patrick's Day. I will be baking and eating Irish Soda Bread in just a few hours. Here is a picture of the St. Pat's day party I co-hosted last year (with soda bread remains):<br /><br /><a href="http://www.flickr.com/photos/jenniferhelen/3362034662/" title="aftermath by jennifer helen, on Flickr"><img src="http://farm4.static.flickr.com/3431/3362034662_94e6bb91bf.jpg" width="500" height="333" alt="aftermath" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com1tag:blogger.com,1999:blog-5568474264498053863.post-6033327269142020022010-01-25T19:57:00.004-06:002010-01-25T20:39:24.870-06:00Egg in the...Here are a couple of the new ways I have been trying to make egg in the middle (toad in the hole, egg in the bread, birds nest, etc...). I love love love the egg in the waffle with a bit of syrup and hot sauce. I dash the hot sauce on with a little salt and pepper before I flip it over. The bagel is delicious with the hot sauce as well, and I also generally add some additional spices before turning that one (garlic powder, onion powder...). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zvhb_7-2zrlAtMcaMmuE6C0i5oqcnk5l4Y8zU9L33F9s8MwaKBXUpUkks1R7ATnfz2Tbynj961q8MH3gzQuEonlf54PsBdNmD5EtGO4V95rtm5uL5SLzLT4jw2vEc2UYG4ECrzsLU1Q/s1600-h/egginbagel.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zvhb_7-2zrlAtMcaMmuE6C0i5oqcnk5l4Y8zU9L33F9s8MwaKBXUpUkks1R7ATnfz2Tbynj961q8MH3gzQuEonlf54PsBdNmD5EtGO4V95rtm5uL5SLzLT4jw2vEc2UYG4ECrzsLU1Q/s400/egginbagel.jpg" alt="" id="BLOGGER_PHOTO_ID_5430863711683161794" border="0" /></a>I'm usually rushing around when making these guys, but given the time, I think I would get pretty elaborate with them. Maybe sauteing a bit of garlic and green onion and throwing that on before flipping. Some diced bacon or shredded cheese. The possibilities are obviously endless.<br /><br />I do still use the hole from the waffle to toast and dip in the yolk, and usually cut out a bit more of the bagel to make the hole big enough for the egg. It's not as pretty to toast and present the cut out bits of bagel, but it's just as delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehQKoP3k-2VxD5yNt4C0tRYtlI-g5SbNBr91AadidiudOJ1oXIp6WjhCWo-V_5gvJ3gYjF79eHAEiB8_rpX6ChxTIMn2YsXI4TL8uLuVXzeqodBl0kmA7xrGlBfKTv9xUL-uJUXnP-Q0/s1600-h/egginwaffle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehQKoP3k-2VxD5yNt4C0tRYtlI-g5SbNBr91AadidiudOJ1oXIp6WjhCWo-V_5gvJ3gYjF79eHAEiB8_rpX6ChxTIMn2YsXI4TL8uLuVXzeqodBl0kmA7xrGlBfKTv9xUL-uJUXnP-Q0/s400/egginwaffle.jpg" alt="" id="BLOGGER_PHOTO_ID_5430863725187136610" border="0" /></a>I have plenty more photos of this, my favorite breakfast treat, but will have to get on that later when time permits!jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-74122456912191636492010-01-16T15:01:00.003-06:002010-01-16T15:04:42.734-06:00Holiday Spritz Cookies (are not just for holidays)Here's a lovely little recipe I've used time and time again out of my grandmother Helen Blood's Better Homes & Gardens Cookbook. She's the one that taught me how to make them, back in the late 1980's, around the same time that she taught me to cut meat against the grain and how to get just enough dry breadcrumbs in a good meatball. The recipe is just as easy today as it was back then:<br /><span><br />1 1/2 cups margarine or butter</span><span><br />3 1/2 cups all purpose flour</span><span><br />1 cup sugar</span><span><br />1 egg</span><span><br />1 teaspoon baking powder</span><span><br />1 teaspoon vanilla</span><span><br />1/2 teaspoon almond extract (optional but highly recommended)<br /></span><span><br />-Beat margarine with an electric mixer on medium to high speed for 30 seconds.</span><span><br />-Add 1 cup of the flour, the sugar, egg, baking powder, vanilla and almond extract.</span><span><br />-Beat till thoroughly combined.</span><span><br />-Beat in remaining flour.</span><span><br />-Force dough through cookie press onto an ungreased cookie sheet.</span><span><br />-Bake in a 375 degree oven for 7-9 minutes...edges should be slightly firm, if they're golden, get 'em out!</span><br /><br />Years ago I misplaced the cookie press from my grandmother (hopefully to be found again someday in a box in Wisconsin...), and I was so so happy to find a new tiny one at an antique mall in Carlsbad, CA. Here's a plate of some yums that I made for Christmas. I separated the batter into three bowls and mixed in red, yellow and green food coloring....then sprinkled some cute stuff on top and popped them in the oven. Delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOM7ps2WmQgLavUmXBlrLER2qyBAqrbEInI970mHJUrZOmBctNNh2hJPg9iyWpYukt5IQihFEUf1JttuaaiTd4yXlIfYADGQMxRalE4qRVHzpUIxNQF6A7RooTPXcPMRd6KOUAvhX38w/s1600-h/4264054869_7baf23d175_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOM7ps2WmQgLavUmXBlrLER2qyBAqrbEInI970mHJUrZOmBctNNh2hJPg9iyWpYukt5IQihFEUf1JttuaaiTd4yXlIfYADGQMxRalE4qRVHzpUIxNQF6A7RooTPXcPMRd6KOUAvhX38w/s400/4264054869_7baf23d175_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5427443555148860530" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2tag:blogger.com,1999:blog-5568474264498053863.post-45801582254945494132010-01-14T14:59:00.009-06:002010-01-14T15:19:03.309-06:00Update: More Roasted Veg Soup!I thought it would be nice to show some pictures from my most recent venture into the roasted red pepper soup. This time I added a few more beets, which made the soup even more rich in color, and used leeks instead of green onions. The other proportions remained mainly the same to the recipe I described <a href="http://youremergency.blogspot.com/2009/12/simple-roasted-pepper-soup.html">here</a>. I was making a meal for about 25 people, and the soup would be one of a few side dishes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDzLrNQEXSBfEGaoHObiPnEjisy571kDUOZeiQ6mdeyBJgT7wiwxQDVpSX-fxp6yD94RHskgMa0-ZVVJj6NjMPjKDoDj0yS_8uqjwBoc8xlO1zjS5I4tjnLhnzAk6UMBxnhGQa0Z2M-E/s1600-h/4264601966_c293383c7b_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDzLrNQEXSBfEGaoHObiPnEjisy571kDUOZeiQ6mdeyBJgT7wiwxQDVpSX-fxp6yD94RHskgMa0-ZVVJj6NjMPjKDoDj0yS_8uqjwBoc8xlO1zjS5I4tjnLhnzAk6UMBxnhGQa0Z2M-E/s400/4264601966_c293383c7b_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426707023078245218" border="0" /></a>Below you can view the pics in chronological order and see the process.<br /><br /><div style="text-align: center;">First, the fresh veggies go in the roasting pan.<br /></div><div style="text-align: left;"><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnSrTnnsq3x0KgIGYhfHzfhx2PRodLzhtLVEdU0SZfpSYJWRmkpLqz1djFwIxbUh0KpYjdbtzkDKIW8NM8O-rRuc3E01k9tXlYAQ7fzocgSdqo4iKuw4bLp6iz0bdtkjSrZ0DsaR9cxs/s1600-h/4264684116_cde0e4477f_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnSrTnnsq3x0KgIGYhfHzfhx2PRodLzhtLVEdU0SZfpSYJWRmkpLqz1djFwIxbUh0KpYjdbtzkDKIW8NM8O-rRuc3E01k9tXlYAQ7fzocgSdqo4iKuw4bLp6iz0bdtkjSrZ0DsaR9cxs/s400/4264684116_cde0e4477f_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704291437448194" border="0" /></a>Done roasting!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt0nQO0_2RdnU2PIJeQLAn6D58AeX3WVJQvFrjhS9VneCZ7dmCdK7NrUR91dgarHBUqZIZijUzi1-2vh8xbjlk7gi2z-bM1JUbXteX6NYMocDZk32cWf__IewappwSzT4yWosoEmy3XU/s1600-h/4264683596_0a6fce2ec8_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtt0nQO0_2RdnU2PIJeQLAn6D58AeX3WVJQvFrjhS9VneCZ7dmCdK7NrUR91dgarHBUqZIZijUzi1-2vh8xbjlk7gi2z-bM1JUbXteX6NYMocDZk32cWf__IewappwSzT4yWosoEmy3XU/s400/4264683596_0a6fce2ec8_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704331090423026" border="0" /></a>Ready for blending...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50sj3PcaPMrTxHqtJeNLxpxCoKf_geQ54bQAxExr9IKwYwsM4GFL2sbE2125Ih3VE0LjllXKsFPC_QlWzuyqcRdtY7ps-0WaTW95Mf367MP0Or1oq0n3ZR36rsNH5c3zdbRAnesSJJ90/s1600-h/4264683226_48695daf50_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi50sj3PcaPMrTxHqtJeNLxpxCoKf_geQ54bQAxExr9IKwYwsM4GFL2sbE2125Ih3VE0LjllXKsFPC_QlWzuyqcRdtY7ps-0WaTW95Mf367MP0Or1oq0n3ZR36rsNH5c3zdbRAnesSJJ90/s400/4264683226_48695daf50_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704822767705170" border="0" /></a>All blended up...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJly-_I-526jHYRIyl-u-soe-06NnqJ2CUII0XxIUHRmLOnKuRL2Y6cOEoMFQvFsxhbRYw4o4gznG1zZkkf2deCHfNYXs8pooriZUM7Ay-O_grttzfvL5q-366VbHEnMUrrp_RHhiyhQ/s1600-h/4263853665_68b0367474_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJly-_I-526jHYRIyl-u-soe-06NnqJ2CUII0XxIUHRmLOnKuRL2Y6cOEoMFQvFsxhbRYw4o4gznG1zZkkf2deCHfNYXs8pooriZUM7Ay-O_grttzfvL5q-366VbHEnMUrrp_RHhiyhQ/s400/4263853665_68b0367474_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704310846185538" border="0" /></a>A delicious looking pile of veggie liquid...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfnrdkvYWVSvf57Hrrca1KkVXWQmnNophc-dsQf7EmH1oKxj7La4-0iWel9eJWQJkEtjbMgaTtrQdDeymcxN5Zj6XPpP4XwWLoVDwYfDOqusQgn_e5NNKLWExYY9Sy2GQiZoYjm7CQzY/s1600-h/4263857637_0fc5f0f05c_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXfnrdkvYWVSvf57Hrrca1KkVXWQmnNophc-dsQf7EmH1oKxj7La4-0iWel9eJWQJkEtjbMgaTtrQdDeymcxN5Zj6XPpP4XwWLoVDwYfDOqusQgn_e5NNKLWExYY9Sy2GQiZoYjm7CQzY/s400/4263857637_0fc5f0f05c_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704318879281858" border="0" /></a>Adding the maple syrup, buttermilk, veggie broth and skim milk.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuls2QiwbMu3npfRkOk4OJp5v9h_HYD4Q-d8BEWhmQ93M-vRpYLVdKBAOHeD0Z4_rH2ziYO3-V1YgA7ixhML7eqpiRuUYgEjRBXL2buldXPlxCDoQN-875bC6Q_m9Wjh5VVEiRly3vfnQ/s1600-h/4264605570_1c6d13801f_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuls2QiwbMu3npfRkOk4OJp5v9h_HYD4Q-d8BEWhmQ93M-vRpYLVdKBAOHeD0Z4_rH2ziYO3-V1YgA7ixhML7eqpiRuUYgEjRBXL2buldXPlxCDoQN-875bC6Q_m9Wjh5VVEiRly3vfnQ/s400/4264605570_1c6d13801f_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704816747148514" border="0" /></a>All done!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQTMBQR-LLm2IgBUwpzfV7giz5_4-ftzrrJlZZ6R9vIHxIzRxbWztXk_8wnNVMZz7dB2UWWBe8aNep_PFpBahY-EfyB9gSEyon9wa7XAuUWmnez9tvAnRQHRWnP0XCynWcVjl1AAFqQo/s1600-h/4263851059_2fcebfbed3_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQTMBQR-LLm2IgBUwpzfV7giz5_4-ftzrrJlZZ6R9vIHxIzRxbWztXk_8wnNVMZz7dB2UWWBe8aNep_PFpBahY-EfyB9gSEyon9wa7XAuUWmnez9tvAnRQHRWnP0XCynWcVjl1AAFqQo/s400/4263851059_2fcebfbed3_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426704307152470546" border="0" /></a>This meal was a collaboration with my sister, Laurel (who assisted me in the kitchen and made some delicious breads) and was created for a party in my stepfather's honor. He just received his masters, in addition to starting an amazing new job. We did out best to make the meal reflect what a great person he is!<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWfmCVlWzSr11-KSiODXnE4-E6viltGe72doWf5RdQepy5fV1gBCRsv_buoclyhkBAYKX0PSMyJ07BeWnHo_TCQcWeVAUACM_sLO84CU-qwsCDhJJVkI9RvFXNnsUubE6qaSNHMgT6bw/s1600-h/4264681974_22e87baa12_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWfmCVlWzSr11-KSiODXnE4-E6viltGe72doWf5RdQepy5fV1gBCRsv_buoclyhkBAYKX0PSMyJ07BeWnHo_TCQcWeVAUACM_sLO84CU-qwsCDhJJVkI9RvFXNnsUubE6qaSNHMgT6bw/s400/4264681974_22e87baa12_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426707034623022210" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODdEjhwvr-6UtVURJV3x6cz7HjdLUG6wwnJrQk2zrT3_HwSuHj97EWI6c9CZHQxNCtAyVbeIMXgIt3v4AfxVPJ_EYM1B2vIjNkPzyXoJbyrDmJgKAumavOedTImSUyrBCONwgS-7NGH8/s1600-h/4263847815_bf2442a516_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODdEjhwvr-6UtVURJV3x6cz7HjdLUG6wwnJrQk2zrT3_HwSuHj97EWI6c9CZHQxNCtAyVbeIMXgIt3v4AfxVPJ_EYM1B2vIjNkPzyXoJbyrDmJgKAumavOedTImSUyrBCONwgS-7NGH8/s400/4263847815_bf2442a516_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5426707018307400002" border="0" /></a>Congratulations, Jim!<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB7jQBTbhzv3znr9us9chhHNgdKNM-PHEU61CXQJ3p3wycfpmK5vkloHN4ti3va2_jHOOB_5Ey5Gnom1roYZWjT0twFyN7Wh9SDQBFb4DKZLpKEmEi2i9Y3Jd-iwr3sUGAAfvLZGSg0w/s1600-h/4264672310_111ed2654d_b.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhB7jQBTbhzv3znr9us9chhHNgdKNM-PHEU61CXQJ3p3wycfpmK5vkloHN4ti3va2_jHOOB_5Ey5Gnom1roYZWjT0twFyN7Wh9SDQBFb4DKZLpKEmEi2i9Y3Jd-iwr3sUGAAfvLZGSg0w/s400/4264672310_111ed2654d_b.jpg" alt="" id="BLOGGER_PHOTO_ID_5426707028268001426" border="0" /></a><br /></div>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2tag:blogger.com,1999:blog-5568474264498053863.post-54649441194528900792010-01-08T01:01:00.005-06:002010-01-13T03:08:12.819-06:00Tofu Veggie Yellow Curry with Basmati RiceThis was a delicious meal of convenience. We had most of the items at home already, just had to pick up the tofu and salt (I have been out of salt since Christmas! Can you believe it?)<br /><br />ingredients:<br />1 Green Bell Pepper<br />1 Yellow Onion<br />a few cloves Garlic (I like a lot, personally)<br />1 block Extra Firm Tofu<br />1 can Coconut Milk<br />1-2 tsp honey<br />1-2 tsp Yellow Curry (I had a little ziploc of some sweet yellow curry from a friend )<br />dash Turmeric<br />Salt (to taste)<br />Basmati Rice (or any other rice that you enjoy, this is what was in the cupboard)<br /><br />I started off by slicing up the onion, green pepper, cutting the tofu into long thin strips, mincing the garlic, and tossed the onion and pepper in the pan with some olive oil on medium-high heat. After a few minutes I added the garlic and the tofu, a dash of salt and some cumin, and poured in a couple of tablespoons water to help the veg cook evenly. Stir occasionally, and work on the curry sauce and rice while the veggies get nice and tender.<br /><br />In a small saucepan, combine the coconut milk, honey, curry, turmeric, a bit of salt (or a dash of soy), and whisk together over low-medium heat until well combined. Taste a few times as it heats up and add more spice or sweet as needed. Cover and let sit warm until the veggies and rice are ready.<br /><br />With the veggies going and the sauce nearly ready, I put the rice on, covered it and let it go til it seemed like it wanted to be ready (I rarely set a timer, but it usually seems to work out alright anyway somewhere around 15 minutes...). I also added a little bit of the curry sauce to the veggies at this point as well, to make sure the flavors were getting in all the crevices.<br /><br />Right about when the rice was done, the veggies were as soft as I like them, and the sauce was still hot, and I put all of the ingredients together for a couple of bowls of PURE JOY.<br /><br />Sadly, I have no pictures to share from this meal, we were too hungry, it was too late, and I was too tired. But here is a picture of some beautiful heirloom tomatoes from the farmers market to give your eyes some excitement.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFKKspWEWUA5Jxl_hmmhKsa6Mbrr2PKBQQbdlKHHfrdF7TNyE7PGbLtd3c5JxWDkbLlsioVf5eDvnZpfG5GiLu8tC9Wh8dxWBYhdOV9wImHh3QEm2pakRdIVgmJlA5XzJ6Yg_wnR1CA/s1600-h/4611.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsFKKspWEWUA5Jxl_hmmhKsa6Mbrr2PKBQQbdlKHHfrdF7TNyE7PGbLtd3c5JxWDkbLlsioVf5eDvnZpfG5GiLu8tC9Wh8dxWBYhdOV9wImHh3QEm2pakRdIVgmJlA5XzJ6Yg_wnR1CA/s400/4611.jpg" alt="" id="BLOGGER_PHOTO_ID_5426148556569258258" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-11898196088476531372009-12-25T02:55:00.005-06:002009-12-25T03:16:49.127-06:00holiday<div style="text-align: center;">Dear Readers! //////////////////////////// Happy Holidays!<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVGiB4tTyRIPRwGywEztmOtf75I1Rhh5SUK4AppF-rrUoRk7uKWPsBF_FmMMOnEWQcW45_LO_1pCiCiY1GVKFb3H9x3IhsPKffnGM0sP3Y77LLspqNn7BSzq1vI1hyphenhyphenPV1rfpDE7_akPM/s1600-h/334341844_5c7141cfb4_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVGiB4tTyRIPRwGywEztmOtf75I1Rhh5SUK4AppF-rrUoRk7uKWPsBF_FmMMOnEWQcW45_LO_1pCiCiY1GVKFb3H9x3IhsPKffnGM0sP3Y77LLspqNn7BSzq1vI1hyphenhyphenPV1rfpDE7_akPM/s400/334341844_5c7141cfb4_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5419097668031707522" border="0" /></a><br /><div style="text-align: center;">If you need anything on Christmas Day, please do call. I will be cooking--but right near my phone. Good luck with all of your culinary adventures.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9ZWKNssVrKZ0nmOMxvDGOla1QrTioiH13ccDIFfGyzI1WcDBg1k5ZU0ojozesirNLcHB2ZlEAgK5OmdcTczYEhgx-cfdPORITm27cn5cYVHj8EjzsRHNSCzXLjRZpHE7qY7ErqUBbig/s1600-h/2144694059_c388cd3cee_o.jpg"><br /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-9071600751961480612009-12-05T01:23:00.012-06:002009-12-16T17:03:23.617-06:00Simple Roasted Pepper Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlsWkvlY0wszp4MfJlogBznSSYLKPivoY9vWUQGocbbySe1xgcWEaYSr_HAMmom94MJucxyDo41V_38q4lhyphenhyphen-M7mfLBX9w8RbsFL_d8cb1KDo1PhlgusypXeiA1nSQnEFWIajJQEi1Sw/s1600-h/photo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLlsWkvlY0wszp4MfJlogBznSSYLKPivoY9vWUQGocbbySe1xgcWEaYSr_HAMmom94MJucxyDo41V_38q4lhyphenhyphen-M7mfLBX9w8RbsFL_d8cb1KDo1PhlgusypXeiA1nSQnEFWIajJQEi1Sw/s400/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5415969902314784658" border="0" /></a>Alright. I recently made what is possibly the best soup I have ever made. Or eaten. Seriously. Here is the deal. I went to the farmer's market in Echo Park as I usually do on Friday nights, with pals Nick & Ellie and also new pals Lindsey & Judd, and we began to formulate our meal as we walked along the first few stalls. Nick & Ellie were already planning ot cook a beautiful piece of salmon that a friend caught himself in lovely Alaska (hello Matt!)...and Lindsey thought she would make a salad, so I decided a soup might be nice. Especially since there was a bountiful amount of buttermilk and cream in Nick's refrigerator.<br /><br />We discussed squash, but decided we had all had a lot of that recently. Then my eye grazed a shiny red pepper in the distance, and it was decided. I would make a roasted pepper/veg soup. And I'm glad I did! Here is the short version of my process for the soup.<br /><br />Grocery List:<br />3-4 Red/Yellow Bell Peppers<br />1 Red or Yellow Onion<br />1/2 head Garlic<br />2 small Beets (golden preferably)<br />3-4 med. sized Carrots<br />a few small Serrano Peppers<br />Cumin<br />Salt/Pepper<br /><br />Slice up bell peppers, onion, garlic, beets, serrano peppers (not crazy spicy, but a good little kick), and a few carrots. Toss these in a bowl with some olive oil, sea salt, pepper, a 1/2 tsp cumin.<br /><br />Roast in the oven at 425 for about 25 min - checking to be sure they aren't cooking too fast on top. Cover for the first ten minutes with some foil to speed things up.<br /><br />Take veg out, place in a blender, blend until the nearly liquified, but not totally free of little lumps. I think a few lumps give nice texture. Then pour into a saucepan on the stove, add a cup or so of veg broth, some buttermilk and some cream (you can use fat free milk & just a dash of buttermilk if health conscious though!), whisk together as it heats up. Add more salt to taste, and 1 T or so of sesame oil, and 3-4 T maple syrup. Taste again, see if it needs more salt or spice or sweet.<br /><br />When serving, add a dollop of buttermilk or sour cream, or a drizzle of sesame oil. The finished soup is extremely rich and nutty! So so good for the wintertime.<br /><br />This amount worked well for 5 people, and the recipe could be doubled for a larger group. I got so excited about it that I poured it over Ellie and Nick's salmon and THEN put the pomegranate salad that Lindsey made on top of it all!<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1rgCELZbc_UAuKQySZEn-ClRUqA3dlKgitiETS4IwkiBPQraV8uJamgsy2k23hEJRwUgnbW5jHUw9LUkUvxlMRU5K0wTicgENWhNGBpuk5xv3ADx4YG2zzBiOHxLuZiPX618rIAQOaM/s1600-h/-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ1rgCELZbc_UAuKQySZEn-ClRUqA3dlKgitiETS4IwkiBPQraV8uJamgsy2k23hEJRwUgnbW5jHUw9LUkUvxlMRU5K0wTicgENWhNGBpuk5xv3ADx4YG2zzBiOHxLuZiPX618rIAQOaM/s400/-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5415969908360235650" border="0" /></a>What a great combination. Go team! Thanks to Nick for the pictures.<br /><br />P.S. This would be DELICIOUS served in a partially hollowed out acorn squash, pumpkin, or other such gourd.<br />P.P.S. My good friend Maggie may be making this for a baby shower tomorrow, and I hope she will give us a full report on how it turns out!<br /></div>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-20869691941280091412009-11-11T15:22:00.006-06:002009-11-12T15:46:10.072-06:00Recipes from "Knox Gelatine Desserts, Salads, Candies and Frozen Dishes"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircw159_JwP3Z158VBqTCQQTCSBFGP-UlGK24ibFbCK5S7fY9VDjoe3K8m649U94NHTDXECL5omzyfJPI3LAzuRNkrjiQ5FVqyT5nFSjoKsgWoLDE1G9yl9wCbyNr8PoU9-L5YHMqlpQc/s1600-h/7888.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEircw159_JwP3Z158VBqTCQQTCSBFGP-UlGK24ibFbCK5S7fY9VDjoe3K8m649U94NHTDXECL5omzyfJPI3LAzuRNkrjiQ5FVqyT5nFSjoKsgWoLDE1G9yl9wCbyNr8PoU9-L5YHMqlpQc/s400/7888.jpg" alt="" id="BLOGGER_PHOTO_ID_5403334175420419010" border="0" /></a>I received a little booklet from a friend in Maine, who has a knack for picking out tiny publications that are exactly to my fascination and excitement. There are so many incredible sentences and recipes in this particular booklet, I can barely decide where to begin. So I will provide a few of the more interesting recipe names, and maybe a few pictures too.<br /><br />SARDINE APPETIZERS<br />Rinse shallow pan in water. Pour in a thin layer of jelly, following Foundation Recipe, page 20. When it begins to thicken, arrange on jelly a layer of thinly sliced tomatoes. Pour over another layer of liquid jelly. Chill, and when partially congealed, arrange a sardine on each tomato slice. On each side of sardine, place a design of hard-cooked egg yolk and parsley, finely chopped. Pour over a little liquid jelly to set the decorations. Chill thoroughly. Cut out in squares or rounds and serve each appetizer on a tiny lettuce leaf.<br /><br />PERFECTION SALAD<br />Soften gelatine in cold water. Add sugar, salt and hot water, and stir until dissolved. Add vinegar and lemon juice. Cool, and when mixture begins to stiffen, add remaining ingredients. Turn into mold that has been rinsed in cold water and chill. To serve, remove from mold to bed of lettuce leaves or endive, and garnish with mayonnaise dressing. Or cut salad in cubes, and serve in cases made of red or green peppers, or turn into individual molds lined with canned pimientos.<br /><br />TOMATO JELLY RIBBON LOAF<br />Combine cream cheese, mayonnaise and seasonings. Soften gelatine in cold water. Place bowl in boiling water and stir until gelatine is dissolved. Add to cheese mixture. Pour half of Tomato Jelly into loaf pan that has been rinsed in cold water and chill. When mixture is practically congealed, add cheese mixture. Serve sliced on crisp lettuce.<br /><br />Here are a couple more I would like to make, but I won't type out all of the recipes at once:<br /><br />Plain and Fancy Desserts:<br />GRAPEFRUIT SNOW PUDDING<br /><br />Sunday Night Suppers / Bridge Parties<br />PRUNE-ORANGE-CHEESE SALAD<br /><br />Now a couple of visual excerpts:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlUfpScFKDFdmmFWZgoOuebwKmMhCfhPGbz6UAd4cTzOOcDHUaSiAKa9EIb-1NhnKxYTGnGOfYKoArr_D2wxsTXqFdn4QCvlL7T7VhZTHH3XbNgJqdkMc9xMlnYcoz6Z_iWYrOls2bXo/s1600-h/7896.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlUfpScFKDFdmmFWZgoOuebwKmMhCfhPGbz6UAd4cTzOOcDHUaSiAKa9EIb-1NhnKxYTGnGOfYKoArr_D2wxsTXqFdn4QCvlL7T7VhZTHH3XbNgJqdkMc9xMlnYcoz6Z_iWYrOls2bXo/s400/7896.jpg" alt="" id="BLOGGER_PHOTO_ID_5403334196510427570" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIur5lZx0lKX7FeuXhrm9pHOpkOevS3VsE9DXWqdsOw75liLo8UjSTzmo6Sb_lnvsfUgpYSwhC_2tOertr5nrLoKTFbOegvDCbpgGrskprVJ8c0ANIClqV1050jW4eByKqDdvv52Ykuc/s1600-h/7893.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiIur5lZx0lKX7FeuXhrm9pHOpkOevS3VsE9DXWqdsOw75liLo8UjSTzmo6Sb_lnvsfUgpYSwhC_2tOertr5nrLoKTFbOegvDCbpgGrskprVJ8c0ANIClqV1050jW4eByKqDdvv52Ykuc/s400/7893.jpg" alt="" id="BLOGGER_PHOTO_ID_5403334188383267634" border="0" /></a>Now this is what I call a centerfold:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2sHsTVjynuMMorMZf8tAJgRvpyCeqEm7UKWyzccygh2xpnCdJVqS2KeiYmh35W_lXeCHOwuRIBrMA7cXkd1wNxrhL_VdjhRsfmzgJPAZ1fTe8eaoL3VJ_8_WVhX9-hPfPUJydxx2gyI/s1600-h/7894.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM2sHsTVjynuMMorMZf8tAJgRvpyCeqEm7UKWyzccygh2xpnCdJVqS2KeiYmh35W_lXeCHOwuRIBrMA7cXkd1wNxrhL_VdjhRsfmzgJPAZ1fTe8eaoL3VJ_8_WVhX9-hPfPUJydxx2gyI/s400/7894.jpg" alt="" id="BLOGGER_PHOTO_ID_5403334188628395506" border="0" /></a>With the help of my friend Becky, who has an extensive collection of molds, I will be making a few of these recipes very soon! I will report back on outrageous looks and tastes.jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2tag:blogger.com,1999:blog-5568474264498053863.post-43300120340626620022009-11-07T22:43:00.005-06:002009-11-07T23:19:21.111-06:00Grandma Dot's Lemon CakeRecently the Emergency Food Hotline made a post about a Red Velvet birthday cake...and in that post, mentioned a delicious Lemon Cake that was also present at the celebration. A few readers have requested the recipe for it, so Rhonda has obliged! Lucky us.<br /><br />GRANDMA DOT'S LEMON CAKE<br /><br />ingredients:<br />1 box lemon cake<br />1 box lemon instant pudding<br />1 box lemon jell-o<br />some real lemon juice, about 1/4 cup altogether give or take<br />heavy whipping cream<br />-some sugar to taste (you don't want this very sweet)<br />-vanilla extract<br /><br />1.make the cake, let it cool<br />2.make the jell-o using slightly LESS water than the box says, and add some healthy squeezes of lemon juice, set aside (let it set almost all the way but not completely, it should be pourable still without being hot by the time you get to step 6)<br />3.whip the heavy cream with an electric mixer, adding some sugar to taste and a splash of vanilla extract. you don't want this to be overly sweet. make sure you mix it till it is nice and thick since this will be your top layer and you don't want it to be runny. set aside<br />4.make the pudding using slightly LESS water than it tells you to and substitute that water with lemon juice instead, set aside<br />here comes the important part...<br />5.poke holes all over the cake with whatever instrument you have handy, i.e. your finger or the end of a spatula. you will be pouring the jell-o over the cake to fill in these holes, so wherever you want the jello to get, poke a hole there.<br />6.once your jello is at it's usable point, pour it on the cake, aiming for the holes till they are all filled in.<br />7.next you will simply add a layer of the pudding, about 1/4" thick<br />8.add the next and last layer of the whipped cream and spread it thickly across the top without mixing into the pudding.<br /><br />THAT is IT! easy, delicious and my grandma usually makes the cake at least a day in advance for whatever reason. I guess so it's not rushed at the end.<br /><br /><a href="http://www.flickr.com/photos/jenniferhelen/4016831775/" title="Untitled by jennifer helen, on Flickr"><img src="http://farm3.static.flickr.com/2596/4016831775_bd8b9eec3b.jpg" alt="" height="375" width="500" /></a><br /><span style="font-size:85%;">Lemon Cake shown in the middle.</span><br /><br />enjoy...RHONDA<br />...not sure if it needs to be noted that the lemon jello is cook n serve?<br />don't know if they have instant jello. but this is not the instant kind.<br /><br />Thanks, Rhonda!jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-2111046717186561332009-11-06T17:21:00.003-06:002009-11-06T17:45:47.625-06:00Alicia's Zucchini Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Nf1mycvB7myAuAY5DFrEM9phODVNisAWoWBJo1chyVfvTmhK6Inw72YWzAqeOeXxd6c0WEnft_ySYUvynC6cr_q1185sAt-ltOSp0EcgycjJnx3ihV2tb_6RKn00xe4jzjeS0j0ZiZo/s1600-h/IMG_7815.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Nf1mycvB7myAuAY5DFrEM9phODVNisAWoWBJo1chyVfvTmhK6Inw72YWzAqeOeXxd6c0WEnft_ySYUvynC6cr_q1185sAt-ltOSp0EcgycjJnx3ihV2tb_6RKn00xe4jzjeS0j0ZiZo/s400/IMG_7815.JPG" alt="" id="BLOGGER_PHOTO_ID_5401139271397136946" border="0" /></a>My friend Alicia has been a constant inspiration for the Emergency Food Hotline. She has invariably requested advice down to the most specific of steps and measurements (unsatisfied with generalities or un-verified amounts), as well as trusting me every step of the way. From the amount of time to soak black beans to dairy substitutions in macaroni & cheese, she has asked the Hotline for more advice than anyone else. Which is why I’m happy to post one of her updates, the first one with accompanying photographs! Hopefully, she will also send me the recipe she made this delectable pie from, and then we can all enjoy it as well. Here’s an excerpt of her email:<br /><br />Dearest Jennie B.,<br /><br />Attached are the pics of the zucchini and the pie. I sent all you of them so you could pick for yourself which ones you'd like on your bloggy blog. There are not a lot of pics of the actual pies because my battery died, and we ate them pies before we recharged the battery... heehe. hope they are ok; sorry it took a while to get them to you.<br /><br />Also, not least of all, but most of all, I hope everything is super swell with you!<br /><br />yours, etc,<br />alicia h.<br /><br />Now, I’ve never made a zucchini pie before. I’ve made chocolate zucchini cupcakes, I’ve made squash tarts, onion pies, but never this! But the main issue was the ratio of cooked or raw zucchini to eggs, and whether there would be enough for two small pies. I was pretty sure that what she had begun was going to work out just fine, but we discussed the possible variables and made a few slight alterations (which I will note once I have the recipe). But for now, enjoy the pictures:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihkHyi5mulo_BPkH4xjvzrXSuTA4oWSvUSI6muXnx0oqfqz5oa6AoQE2-sFC5d25ISbmK4NS7Ziq7su5eYQupbH9qtDTCg32ifhjFtu6nXrr_i8yNsUj5Eq-2uoAEj3dl_YPJec7S_os/s1600-h/IMG_7826.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihkHyi5mulo_BPkH4xjvzrXSuTA4oWSvUSI6muXnx0oqfqz5oa6AoQE2-sFC5d25ISbmK4NS7Ziq7su5eYQupbH9qtDTCg32ifhjFtu6nXrr_i8yNsUj5Eq-2uoAEj3dl_YPJec7S_os/s400/IMG_7826.JPG" alt="" id="BLOGGER_PHOTO_ID_5401139270969310386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxJc-ZbRrARIB3u8RNS9vBpinwZE6yP6H8dLuDj8BJV2W-ilanIXXM0-YdDOCQGopQcPxWBvpDDPocEJbTPaw0tTqCPqkFCtJtR5j-08upWdJAY9NqveFTBYo4ufbeC4iGK4GFm_FDI0/s1600-h/IMG_7834.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxJc-ZbRrARIB3u8RNS9vBpinwZE6yP6H8dLuDj8BJV2W-ilanIXXM0-YdDOCQGopQcPxWBvpDDPocEJbTPaw0tTqCPqkFCtJtR5j-08upWdJAY9NqveFTBYo4ufbeC4iGK4GFm_FDI0/s400/IMG_7834.JPG" alt="" id="BLOGGER_PHOTO_ID_5401139260707111522" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmEQmYn1D9tpGe_lUhCG5RpZ2Q8x6K9cxjnTOuA_fC4YCAGuDBeBV_fGfjeL14gP-m2nptxi0yQz8Brnz0z_RUmyuHSc1n8Ed0D_neTQDI9J7f2bXD3ziJcs2KQRUzCQ4Xpz9ZZ0MrWU/s1600-h/IMG_7853.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtmEQmYn1D9tpGe_lUhCG5RpZ2Q8x6K9cxjnTOuA_fC4YCAGuDBeBV_fGfjeL14gP-m2nptxi0yQz8Brnz0z_RUmyuHSc1n8Ed0D_neTQDI9J7f2bXD3ziJcs2KQRUzCQ4Xpz9ZZ0MrWU/s400/IMG_7853.JPG" alt="" id="BLOGGER_PHOTO_ID_5401139252344818818" border="0" /></a>I want to eat this very soon!jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-39518617877443629292009-10-26T21:14:00.028-05:002009-10-27T15:03:02.436-05:00A Dinner PartyWell, it has been quite a couple of weeks here at the Emergency Food Hotline. There were a few of the usual queries regarding Zucchini Pies and wondering what the difference between half & half and heavy cream is, and heartbreak over the demise of Gourmet Magazine...but the main focus of the week was last Sundays’ dinner. A dear friend was having a birthday, and I offered to cook. The number attending added up to about 30 guests, and we planned the menu well in advance to assure all taste buds would be satisfied. A few of the guests would be vegetarian, so we wanted to make the most efficient amount of dishes while attending to the needs of both veggies and omnis. And since it is October, we set our sights on many an autumnal recipe before deciding on the following menu.*<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvJSvF8QLOte0cKjI5aXf9sPznyGHPgeFvc3XeWDR-y9CEzswWezaA4S6KkQ5L4XY1I_wJM-kmtwc_luwMRS4pdCqxmfA5ONZqm5iprN0gW2ZLZ4uH-DoAWSODHqTjDHY4ykNkinvwN8/s1600-h/2271.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdvJSvF8QLOte0cKjI5aXf9sPznyGHPgeFvc3XeWDR-y9CEzswWezaA4S6KkQ5L4XY1I_wJM-kmtwc_luwMRS4pdCqxmfA5ONZqm5iprN0gW2ZLZ4uH-DoAWSODHqTjDHY4ykNkinvwN8/s400/2271.jpg" alt="" id="BLOGGER_PHOTO_ID_5397125667809390146" border="0" /></a>DRINKS:<br />Manhattans and Old Fashioneds<br />Lemon Water and Sparkling Apple Juice<br />Mulled Cider with Rum (for dessert)<br /><br />APPETIZERS:<br />Cheese Plate with homemade Fig Spread & toasted baguettes<br />Bacon Wrapped Dates<br />Fried Okra<br /><br />MAIN DISHES:<br />Roasted Morrocan Squash, White Summer Squash & Parsnips with Maple Rosemary Glaze<br />Sweet Potato Gnocchi with Fried Chestnuts & Sage<br />Pork Speidini with Pine Nut & Currant Sofritto on a bed of Greens<br />(a Pomegranate at each plate as a favor)<br /><br />DESSERT:<br />Gianduja Meringue Cradle Cake<br />Vanilla Ice Cream<br />Bourbon Caramel<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn6Gl1ux1MmWCITKr9qBnxkss4G249e-ojU0KX3nCtju4-NX0XXdkejG0u0ZfaqYXMTgc85j2-DcvIN2Y2dg2oJZPUb8ivFrNQRffnOJ75tu1N9pJv1KUcFIPsr_Z26AKRi_njV_JDK8/s1600-h/2236.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfn6Gl1ux1MmWCITKr9qBnxkss4G249e-ojU0KX3nCtju4-NX0XXdkejG0u0ZfaqYXMTgc85j2-DcvIN2Y2dg2oJZPUb8ivFrNQRffnOJ75tu1N9pJv1KUcFIPsr_Z26AKRi_njV_JDK8/s400/2236.jpg" alt="" id="BLOGGER_PHOTO_ID_5397124499859332866" border="0" /></a>First I will list the timeline, then the process.<br /><br />A WEEK AHEAD: plan menu, décor, send out invitations.<br />THURSDAY: Make shopping list, take stock of place settings and what extras are needed.<br />FRIDAY: Go to farmer’s market and buy all fresh produce needed, and flowers.<br />SATURDAY: Pick up Pork and dry goods, any last minute necessities, and begin prep for everything you can. I cut up the squash/parsnip mixture, picked and cleaned the herbs from the garden, cut up and salted the pork.**<br />SUNDAY: Get the show on the road and multi-task the crap out of that kitchen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQVtMXOJdK8NzjzDgJAKVYNoyMfIHwCJ9Us_hrLFeyH0LLaQI6BDE-cQlz9pOENYy-BVRXye30YbSrvH6Qqua4YSNhOs238-yYZQpk7BcVxcmSsNXP9vgFtFMut-mdkWFSdIwx-BoTTw/s1600-h/2188.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqQVtMXOJdK8NzjzDgJAKVYNoyMfIHwCJ9Us_hrLFeyH0LLaQI6BDE-cQlz9pOENYy-BVRXye30YbSrvH6Qqua4YSNhOs238-yYZQpk7BcVxcmSsNXP9vgFtFMut-mdkWFSdIwx-BoTTw/s400/2188.jpg" alt="" id="BLOGGER_PHOTO_ID_5397133027172970658" border="0" /></a>The shopping part is always exciting to me. There are always unexpected moments that will change one or more of the recipes because a certain item is fresher or more beautiful at the market, and this allows you to make the recipe more your own. We had a few changes to our plans. We had an idea of what cheeses we wanted, but we really let the lovely French cowboy cheesemonger at the market tell us what he thought was best – and thank goodness he did, because we ended up with a bunch of incredible ones, including a soft cheese his customers have nicknamed “White Ecstasy.” And having tried it, I thoroughly agree with the name. We also changed our plans about one of the squashes we were going to use – White Summer instead of Butternut – and it was a much better complement to the Moroccan than the Butternut would have been. The White was so much more tender and smooth. We gathered the rest of our goods and an entire bucket of gorgeous protea, and were on our way.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpmYBqwlhQN47JTwWSt1z_XSVI_X34a68wxC-Sbgs59F_1OWlvrWG4JFXCETvm78hKSMoYVldwkYrKlBayQIXlFSOc2Jen7wR4PPI5Zwk3ZZD3GVHUZJF3Q5lo6TBGMOq6RZhldblqVs/s1600-h/2255.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpmYBqwlhQN47JTwWSt1z_XSVI_X34a68wxC-Sbgs59F_1OWlvrWG4JFXCETvm78hKSMoYVldwkYrKlBayQIXlFSOc2Jen7wR4PPI5Zwk3ZZD3GVHUZJF3Q5lo6TBGMOq6RZhldblqVs/s400/2255.jpg" alt="" id="BLOGGER_PHOTO_ID_5397132460167366082" border="0" /></a>The next morning, I got straight to work early. While I was toasting the hazelnuts, I started cutting up the massive amount of garlic needed for the Soffrito (for the pork), got the other Sofritto ingredients ready in the pot, poked the russet and sweet potatoes for the gnocchi and threw them in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeutDG2QFdAqgqNAbpnwLtmtrAsMx89ovzOCldsfKPqceKoOp_mfRrjMLuygeLTVvC4XWT5pQrymb8ka5-qEX3bdGHfzdEeI7vELPyXl6c8KJX2YXnhgRG3gaGD5kbkSq0ilC3xBchxxk/s1600-h/2263.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeutDG2QFdAqgqNAbpnwLtmtrAsMx89ovzOCldsfKPqceKoOp_mfRrjMLuygeLTVvC4XWT5pQrymb8ka5-qEX3bdGHfzdEeI7vELPyXl6c8KJX2YXnhgRG3gaGD5kbkSq0ilC3xBchxxk/s400/2263.jpg" alt="" id="BLOGGER_PHOTO_ID_5397124497089250994" border="0" /></a>I also pitted the dates, setting some aside for the vegetarians, and wrapping the rest with bacon and setting back in the refrigerator for later. Once the hazelnuts were done toasting I immediately rubbed them in a towel to get the skins off and let them cool. Next, I heated up the Sofritto currant/oil/pine nut/garlic mixture in the proper order and let it simmer a while as I gathered together the ingredients for the meringue part of the cake (this included the toasted hazelnuts, unsweetened chocolate pieces, and a bunch of sugar).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvND2T3q55mR-raqS5Wnj2X9TfXKyV3KhmZZoUnyfDX5kC1lXFMy_FKbrP66ae3mE0bg5WJCtZc47vJlldwIa4JSoXo2ZiLQ_KrSiykMM5L0l6UwBPDKJm-ZEe016FyWlRdq4u9jhjUA4/s1600-h/2279.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvND2T3q55mR-raqS5Wnj2X9TfXKyV3KhmZZoUnyfDX5kC1lXFMy_FKbrP66ae3mE0bg5WJCtZc47vJlldwIa4JSoXo2ZiLQ_KrSiykMM5L0l6UwBPDKJm-ZEe016FyWlRdq4u9jhjUA4/s400/2279.jpg" alt="" id="BLOGGER_PHOTO_ID_5397133965491485458" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTkcNjXqVCgq8hGvW_ebnekmXpZVHQycQF7vKaqpVOSUmBhx5CKbsaXVH57lXTKkMfRVM2mb8QJIN1s0T7Wi67oVGxwafDm9CEutdItHOPxOLW-IKK7QWg1ALUf3ebgkwsvyXA-jpRIU/s1600-h/2280.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqTkcNjXqVCgq8hGvW_ebnekmXpZVHQycQF7vKaqpVOSUmBhx5CKbsaXVH57lXTKkMfRVM2mb8QJIN1s0T7Wi67oVGxwafDm9CEutdItHOPxOLW-IKK7QWg1ALUf3ebgkwsvyXA-jpRIU/s400/2280.jpg" alt="" id="BLOGGER_PHOTO_ID_5397133973512056482" border="0" /></a>For those who aren’t familiar with a meringue cradle cake (which I wasn’t until someone bought me this book ages ago—thanks, Alyce!), the one I was doing goes like this: a mixture of hazelnut/sugar/chocolate is made, then you begin another different batter, when that’s done you set it aside and beat a meringue, then fold the hazelnut mixture into the meringue and you have two finished batters. Next you create a valley of meringue on the sides and bottom of an angel food pan, and fill the valley with the second batter. This creates a lovely crisp outer and slightly moister, softer inner. It is incredible. This recipe is like eating nutella on fresh French bread – but somehow better. More about that in a minute. Back to dinner first.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdDscAtjbuIw7HwLDX62EBnisZ6ZoqRB1oE2dZgtEg5FVTxRW6mHPvPC1xvkE4EBKK1tbufVr7tlhncue5z1aSEkutQpz73nThWtzFgaxGqm9SO9zWaLF7hdrMsozSRWLA4mSpEpm_Mg/s1600-h/2303.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdDscAtjbuIw7HwLDX62EBnisZ6ZoqRB1oE2dZgtEg5FVTxRW6mHPvPC1xvkE4EBKK1tbufVr7tlhncue5z1aSEkutQpz73nThWtzFgaxGqm9SO9zWaLF7hdrMsozSRWLA4mSpEpm_Mg/s400/2303.jpg" alt="" id="BLOGGER_PHOTO_ID_5397115939855238322" border="0" /></a>While working on the cake and occasionally stirring the Sofritto, I made the sauce for the squash, which mainly consisted of maple syrup, butter, rosemary, salt and pepper. You pour this over your squash and parsnip combo and let it cool in the refrigerator. At this point we decided I would make impromptu fried okra as an added veggie appetizer, so I washed and cut up the okra, made the dredging mixture and set it aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Oi4mPAhas4uBKl6P0XaEKUBeY_WzldixYwjOP9_da608s247XrRxZ0sXjQKLBUgQNMZ_qnJ9_JL_1_nMBC_HzmGbx0c31trTst8mJ9eja8-KCti-iWMcVCvBZEGLNsNJ96tUtLDwLIE/s1600-h/2326.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Oi4mPAhas4uBKl6P0XaEKUBeY_WzldixYwjOP9_da608s247XrRxZ0sXjQKLBUgQNMZ_qnJ9_JL_1_nMBC_HzmGbx0c31trTst8mJ9eja8-KCti-iWMcVCvBZEGLNsNJ96tUtLDwLIE/s400/2326.jpg" alt="" id="BLOGGER_PHOTO_ID_5397116928478998162" border="0" /></a>Somewhere around this time the cake was done baking – the smell of hazelnut and chocolate mixing nicely with the sweet simmering garlic and pine nut – and it was time to get the pork on the skewers and throw the bacon wrapped dates into the oven. Another helper came along to manage the pork, so I started getting the okra fried and set the squash out to come to room temp before baking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6AkyHTimvzwZDe07HIND-wLvxdLbsv2BV_BOhS8U_KiBqoJKXAWazoyQrLlEdZ32sPRb_m_UjHAQdHcOtNDcazGZgqdZ5kuMY6XxtkvtozEm2hodymEyekX7rTgFzzq2N9IQn_fHktE/s1600-h/2328.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6AkyHTimvzwZDe07HIND-wLvxdLbsv2BV_BOhS8U_KiBqoJKXAWazoyQrLlEdZ32sPRb_m_UjHAQdHcOtNDcazGZgqdZ5kuMY6XxtkvtozEm2hodymEyekX7rTgFzzq2N9IQn_fHktE/s400/2328.jpg" alt="" id="BLOGGER_PHOTO_ID_5397125671923430514" border="0" /></a>Oh and also at this time the potatoes were all the way cooked and had been peeled by the birthday girl – who then kindly riced them all for me (not an easy task). So I set about combining all of the ingredients for the gnocchi: potato, flour, egg, salt, pepper, nutmeg, grated parmesan cheese. Kneading all of this into appropriately textured dough did not happen quickly as I was quintupling the recipe and there was a lot of material to work with. But it finally came together and looked gorgeous. I started forming the little dumplings but soon passed off that task to some excellent helpers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJRM5hVp6VdSqANxEF75ZnXh4OaO-uRKSN-a1jmUWMkb-4fcNUepT573cgOS1wz0B8Bh7CuAL-7S1IsHg8fxzj_C5zfLmUkGwN2z9neUY2oNZL_VX_uiFbFyZ2_ELMYPeOIHVNj5C_Og/s1600-h/2272.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMJRM5hVp6VdSqANxEF75ZnXh4OaO-uRKSN-a1jmUWMkb-4fcNUepT573cgOS1wz0B8Bh7CuAL-7S1IsHg8fxzj_C5zfLmUkGwN2z9neUY2oNZL_VX_uiFbFyZ2_ELMYPeOIHVNj5C_Og/s400/2272.jpg" alt="" id="BLOGGER_PHOTO_ID_5397112703919072530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRO5egbxpkg10sWRZ_DXpyipKbNew4WnomVSd1g-uGHOlWlYHnGJFqXVItUHmn5_QjLqrleT5Uc5HNNBzv7jFLaiyTEQdpZ9eYPYZY7HObCPnI6VdhJN4kEOJvXjqTIkYzpqeTVkRqq8/s1600-h/2308.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdRO5egbxpkg10sWRZ_DXpyipKbNew4WnomVSd1g-uGHOlWlYHnGJFqXVItUHmn5_QjLqrleT5Uc5HNNBzv7jFLaiyTEQdpZ9eYPYZY7HObCPnI6VdhJN4kEOJvXjqTIkYzpqeTVkRqq8/s400/2308.jpg" alt="" id="BLOGGER_PHOTO_ID_5397112713541464242" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiFqYFVEeA7kv7I_lH2iN7BnKh_3QPDHhsy3P7oe4U7NTRkaytHlpeoY6DT-mNYBLp1ljXBKuRMn-3ndD6H-GOREsQhje49X-HIl4ucRqV5-t6POtm_SmsVnzNB79d9aEevBDGD6ctNc/s1600-h/2322.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjiFqYFVEeA7kv7I_lH2iN7BnKh_3QPDHhsy3P7oe4U7NTRkaytHlpeoY6DT-mNYBLp1ljXBKuRMn-3ndD6H-GOREsQhje49X-HIl4ucRqV5-t6POtm_SmsVnzNB79d9aEevBDGD6ctNc/s400/2322.jpg" alt="" id="BLOGGER_PHOTO_ID_5397111044256720354" border="0" /></a>Someone got the cheese plate ready, I plated the bacon wrapped dates and the okra, all of the alcohol was set out in the garden on the bar table, lemon water was made in pretty glass pitchers, places were set with orange patterned plates, and guests began to arrive and snack.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMhHtpW6ifNlQ_3udatjl2P6OFu6RqB9ukspfQoQ13aHfwt3sYr3VPLgNnpb9yU5y9hqXSaPaBCEvFrdZFdLixqt-P2Hu_KWWZ3-rG0mm41_abarw1JlB2y0SvJ36ujyk1ccdpl-z5fg/s1600-h/2336.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhMhHtpW6ifNlQ_3udatjl2P6OFu6RqB9ukspfQoQ13aHfwt3sYr3VPLgNnpb9yU5y9hqXSaPaBCEvFrdZFdLixqt-P2Hu_KWWZ3-rG0mm41_abarw1JlB2y0SvJ36ujyk1ccdpl-z5fg/s400/2336.jpg" alt="" id="BLOGGER_PHOTO_ID_5397111053586778482" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cuyo2Qk_GBMMGqj15x_-0shbd8LmGxPTl5SFnAJ_49FM-u9WL7VME40IcN1GoZyWKTMyCAgucHxgVMXBDvS3WKQmh_PC1WeF902UpiNa2MVg0G96-F-o1fTTuupKfL-1cqEZIgPEyAA/s1600-h/2338.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cuyo2Qk_GBMMGqj15x_-0shbd8LmGxPTl5SFnAJ_49FM-u9WL7VME40IcN1GoZyWKTMyCAgucHxgVMXBDvS3WKQmh_PC1WeF902UpiNa2MVg0G96-F-o1fTTuupKfL-1cqEZIgPEyAA/s400/2338.jpg" alt="" id="BLOGGER_PHOTO_ID_5397111049264321138" border="0" /></a>The grill was started and baguettes were toasted in relays in the broiler for the appetizer table, and soon it was time to get slivered almonds on top of the squash and into baking dishes in the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoscAJIzKHL3Ixry68DwMj5CUgpVdp2mapjpG42dsTcOtJVLQufpkFMoH_8TyuKE3-Rp0Q9hOrHnPm96MCMjjsJ-Vjv7MG3fBBAlvQzt18uoRBKo5avFepO65Vey8kvncHyJeI_8Bp4g/s1600-h/2206.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoscAJIzKHL3Ixry68DwMj5CUgpVdp2mapjpG42dsTcOtJVLQufpkFMoH_8TyuKE3-Rp0Q9hOrHnPm96MCMjjsJ-Vjv7MG3fBBAlvQzt18uoRBKo5avFepO65Vey8kvncHyJeI_8Bp4g/s400/2206.jpg" alt="" id="BLOGGER_PHOTO_ID_5397138817135630290" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadVFol4VMw-ROWBkA699Skq7tHsag_pfE6MPRilgwrNO7hBhaw6TqoYl9UEresas805oRNeXiahhdBNVv6O9H_YERBnbPBpjzDzSMjMrwHhNSF2uNX9DJr7X5wiXXzfaH-_fkx6hroxQ/s1600-h/2281.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadVFol4VMw-ROWBkA699Skq7tHsag_pfE6MPRilgwrNO7hBhaw6TqoYl9UEresas805oRNeXiahhdBNVv6O9H_YERBnbPBpjzDzSMjMrwHhNSF2uNX9DJr7X5wiXXzfaH-_fkx6hroxQ/s400/2281.jpg" alt="" id="BLOGGER_PHOTO_ID_5397116934150467250" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkij6KU_pzyuVtNK0JhotGJkXYCVBAwbrqMbiLzDuwMqtYI845seCGbvhV6q-lFUjcDxdZWALihtBUe_XxZQP1pFWesaNnbJ5pZRVRlULoE7OLqBLxDhD1m3weMsj9TMHEV3g6QoqSxg/s1600-h/2287.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkij6KU_pzyuVtNK0JhotGJkXYCVBAwbrqMbiLzDuwMqtYI845seCGbvhV6q-lFUjcDxdZWALihtBUe_XxZQP1pFWesaNnbJ5pZRVRlULoE7OLqBLxDhD1m3weMsj9TMHEV3g6QoqSxg/s400/2287.jpg" alt="" id="BLOGGER_PHOTO_ID_5397117536644783490" border="0" /></a>A mountain of gnocchi was piling up, which was my cue to fry up the sage and chopped chestnuts for the topping. I started a huge pot of water to boil, and by the time I was done frying the toppings, the water was ready to meet the gnocchi. In small batches, I boiled them until they floated up (about 3 minutes), drained them lightly, transferred them to the pan I had fried the sage/chestnuts in (after adding a little butter), sautéed them for a minute, and placed them in a huge bowl on the side. The residual butter and oil held a bit of sage and chestnut flavor and gave the gnocchi a nice light coating better than any sauce I’ve ever had. This process kept me busy until the squash was ready to come out (having been turned once in the pan and taken out to cool), and most of the batches of pork were off the grill.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynH1LHPuIuw84F2N5F_35ramUdCo-UKNrvKFvfJjRpc3lmNgeeHgwkk6y-a-im_MNAUjtfgss_HqEfveSoNwO_jgIlZOQW737OGNBCUiwrUNZ9duiq675msQSTujuAsvousQ9cIV0joU/s1600-h/2341.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhynH1LHPuIuw84F2N5F_35ramUdCo-UKNrvKFvfJjRpc3lmNgeeHgwkk6y-a-im_MNAUjtfgss_HqEfveSoNwO_jgIlZOQW737OGNBCUiwrUNZ9duiq675msQSTujuAsvousQ9cIV0joU/s400/2341.jpg" alt="" id="BLOGGER_PHOTO_ID_5397116936939630946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjSP7Qh3dXYKSuKrZhoWvSByzFvWr88SdriVv1yCot6EbOu-81q0PcC7S4gi5NpbwxP51BlwVN1WR5yAM9M9NXrX3J6YnygMfG6Qt5Bt9VbmnpE5Hlf0c8cRgkZy6fUjS4qSyEuKD9-E/s1600-h/2348.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjSP7Qh3dXYKSuKrZhoWvSByzFvWr88SdriVv1yCot6EbOu-81q0PcC7S4gi5NpbwxP51BlwVN1WR5yAM9M9NXrX3J6YnygMfG6Qt5Bt9VbmnpE5Hlf0c8cRgkZy6fUjS4qSyEuKD9-E/s400/2348.jpg" alt="" id="BLOGGER_PHOTO_ID_5397138821713531522" border="0" /></a>We then placed the pork on a bed of dandelion greens (pleasantly bitter in contrast to the salted pork!) and poured the dreamy sofritto over it, arranged some sage on platters and piled gnocchi on it (with more chestnuts and sage of course), and spooned the roasted squash into large bowls. The table was ready, candles were lit, everyone grabbed a last minute Manhattan or Old Fashioned, and we were ready to eat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-OFwLEQbANzk7_gMnfRtLaV5fpFDm-BVUG22B4H53ggCTLeUDusScV2gXXlZiqxnOfU37hNrjv-Dtw8mg8Q_jfx2SqhGnUBLmqmBHcbYhuvEv-U-BxpBbD3eqfX9O3ybleM8Tlp-OwA/s1600-h/7247.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-OFwLEQbANzk7_gMnfRtLaV5fpFDm-BVUG22B4H53ggCTLeUDusScV2gXXlZiqxnOfU37hNrjv-Dtw8mg8Q_jfx2SqhGnUBLmqmBHcbYhuvEv-U-BxpBbD3eqfX9O3ybleM8Tlp-OwA/s400/7247.jpg" alt="" id="BLOGGER_PHOTO_ID_5397112721415486354" border="0" /></a>There was a lovely little birthday speech and then we settled in to ooh and ahh and otherwise enjoy ourselves. We passed around my camera to photograph across the table at each other and memorialize the time. After a nice amount of time sitting with a bunch of nice people, I went back into the kitchen to make a bourbon caramel, which ended up being more of a scotch and brandy caramel, since all of the bourbon had been used up! Once the caramel was ready, I iced the cake and adorned it with toasted hazelnuts and some cute striped candles, lit those puppies, and proceeded to sing a roaring happy birthday with the whole crowd. She did a great job blowing out the candles. Another friend then helped me serve the cake with ice cream and caramel, cooking for the night was done, and we were free to enjoy ourselves and each others company.***<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo72qjcTPqEO05QzYSuSCGx6HAK-OaUfWlB2buBwFSrclY-FeTrfasln6UYWu_uhgFDeK8AT5rZY1LP4ERdpXdQ5jIVhowgLg0sGQPIo9dX8H04KPHhugG_EyJjKJAA4BER4TE_DzVE0/s1600-h/7387.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBo72qjcTPqEO05QzYSuSCGx6HAK-OaUfWlB2buBwFSrclY-FeTrfasln6UYWu_uhgFDeK8AT5rZY1LP4ERdpXdQ5jIVhowgLg0sGQPIo9dX8H04KPHhugG_EyJjKJAA4BER4TE_DzVE0/s400/7387.jpg" alt="" id="BLOGGER_PHOTO_ID_5397112726513952530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzgw9I_tFvEbDV-3OmewT3JcskGlDDYryc6-90qkfq36UUstNnEm_2Qza_DvpLLfLDZrUhUR1rRA5Px3QpFd__0j0ifCTdNafg5dVzxDKI92C6Nb0prwdpC97GYGQe-NgXno8SFXzS0w/s1600-h/7392.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzgw9I_tFvEbDV-3OmewT3JcskGlDDYryc6-90qkfq36UUstNnEm_2Qza_DvpLLfLDZrUhUR1rRA5Px3QpFd__0j0ifCTdNafg5dVzxDKI92C6Nb0prwdpC97GYGQe-NgXno8SFXzS0w/s400/7392.jpg" alt="" id="BLOGGER_PHOTO_ID_5397135340195973202" border="0" /></a>NOW!!! While I was doing all of those fun cooking things, it should be said that several of my friends were all hard at work cleaning, building benches for us to sit on, finding butcher paper to line the table with, tying precious ribbons around the pomegranates, and assisting me when I suddenly needed help grating cheese, fetching baking powder, or ran out of clean bowls. It was truly a team effort and I loved every second of it. SUCCESS.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwu7M0Ju6xmwfb3mspjBlfY6DPthWjR8MpH-P8szeyENR8jRN-A9amyrHWQO_JnW5lm8_Accvk1Zyr0IZIdKlQ87bbqIJrkhwscUaxKuHZ5sqzJ3ZcenZ5G1yRohzPZ7WvnKigaKEqnc/s1600-h/7237.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqwu7M0Ju6xmwfb3mspjBlfY6DPthWjR8MpH-P8szeyENR8jRN-A9amyrHWQO_JnW5lm8_Accvk1Zyr0IZIdKlQ87bbqIJrkhwscUaxKuHZ5sqzJ3ZcenZ5G1yRohzPZ7WvnKigaKEqnc/s400/7237.jpg" alt="" id="BLOGGER_PHOTO_ID_5397135359016387138" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPctEH4yXxtaZCZhxmhLHdjYCu8Ykyvi16F_eso33hsxNta_FaZzOcYpRgzp0ddoZkM9JDuplBgEEjYhmu6m7XjNjtxPHLMvett-jXM27VhxPKYeHJhx77KNU94byNI9M056sNpAKLwqw/s1600-h/7250.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPctEH4yXxtaZCZhxmhLHdjYCu8Ykyvi16F_eso33hsxNta_FaZzOcYpRgzp0ddoZkM9JDuplBgEEjYhmu6m7XjNjtxPHLMvett-jXM27VhxPKYeHJhx77KNU94byNI9M056sNpAKLwqw/s400/7250.jpg" alt="" id="BLOGGER_PHOTO_ID_5397112713907171858" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShWsTYGzD7rSJ4CgTcaSDJXgkS3LMvS7CYro6cDPS3ReE15Xwgzy2S0V9HbInmkw5RvLUyfBbm92plGedgQfksoZcmek1WNmR5V3H2jgbSApC6EYu7VQxjr9HInPfOvrpLRqgiPf8qbY/s1600-h/7244.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShWsTYGzD7rSJ4CgTcaSDJXgkS3LMvS7CYro6cDPS3ReE15Xwgzy2S0V9HbInmkw5RvLUyfBbm92plGedgQfksoZcmek1WNmR5V3H2jgbSApC6EYu7VQxjr9HInPfOvrpLRqgiPf8qbY/s400/7244.jpg" alt="" id="BLOGGER_PHOTO_ID_5397135345930195618" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaY5PjJtoYZhQuk9bTR2PcyfRlwPXOUJjfFiQ-1LLAHWvjBRRYziqVlhzXFhTrlFkwtJ0WKy4Zny_zvcVd1u1ReEIEmFBglxKIF2YfNvmSxJknRZuhTW3kt0pOFyVph6Sk5xaKmcBesdA/s1600-h/7296.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaY5PjJtoYZhQuk9bTR2PcyfRlwPXOUJjfFiQ-1LLAHWvjBRRYziqVlhzXFhTrlFkwtJ0WKy4Zny_zvcVd1u1ReEIEmFBglxKIF2YfNvmSxJknRZuhTW3kt0pOFyVph6Sk5xaKmcBesdA/s400/7296.jpg" alt="" id="BLOGGER_PHOTO_ID_5397135335680596034" border="0" /></a>One last thing – has anyone ever heard of adding whiskey to scrambled eggs or omelets to add fluffiness? I was recently told this was a nice trick, but couldn’t find any documentation on it at least not in the world of the internet. It doesn’t seem too crazy though, since like water, it would evaporate as the eggs cooked and theoretically aerate the egg proteins. But I am curious if this is based in fact, so if anyone knows, clue me in! And as always, keep me posted on your questions and cooking quandaries.<br /><br />Now to tie up my notes:<br /><br />*A few recipes came from Gourmet Magazine, one from an Italian Cookbook, and the rest were adapted from ones I found online or already knew by heart. Oh, and the cake came from James McNair’s Cakes which I highly recommend.<br /><br />** Ideally it would have been great to bake the cake the day before, and the squash could have been done as well (and briefly reheated)…but if you don’t mind a mad dash at the end then you can leave more for the day of (which is what I have a tendency to do).<br /><br />*** I do feel the need to admit that I did not make the ice cream myself! If time and planning and equipment had allowed, I would have loved to…but a person must be realistic once in a while.<br /><br />Alright, just one more thing - due to the length this post has already reached and the time it will take to transcribe them, I haven’t listed the recipes I’m describing. But I can, if people want them, just let me know. They are delicious and I would recommend each and every one. I will also be posting the link to my flickr set as soon as all the pictures from the party are uploaded. (they are now up, <a href="http://www.flickr.com/photos/jenniferhelen/sets/72157622673234950/">here!</a>) Phew.<br /><br />Okay that’s it!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ2bbCUKufqma_ya9zrsEptk1vcWjRzvveFf3fsnRhdqKZooeMRZc4giwak23pUymXYo5VqlWZf8FiYpCjgn0I1fMhhyi3oyzNX9BAj7lyMugvvDcUhpQukSAeQfMrUJCCrXidt5_EEc/s1600-h/7274.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxZ2bbCUKufqma_ya9zrsEptk1vcWjRzvveFf3fsnRhdqKZooeMRZc4giwak23pUymXYo5VqlWZf8FiYpCjgn0I1fMhhyi3oyzNX9BAj7lyMugvvDcUhpQukSAeQfMrUJCCrXidt5_EEc/s400/7274.jpg" alt="" id="BLOGGER_PHOTO_ID_5397151915298075490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH23QFEZMzAMHbFonT3TEub7Nh9kk4z_QabK19b9ehm4hzVhsbOL7s1HQygXHZsiAbJNdxOrONjHEtpHw5nQSWC3RbwSI5MH3EpPJvJ9YCWs53cCSHrCKngkzW47nipQY-022pIyt5t0/s1600-h/7240.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOH23QFEZMzAMHbFonT3TEub7Nh9kk4z_QabK19b9ehm4hzVhsbOL7s1HQygXHZsiAbJNdxOrONjHEtpHw5nQSWC3RbwSI5MH3EpPJvJ9YCWs53cCSHrCKngkzW47nipQY-022pIyt5t0/s400/7240.jpg" alt="" id="BLOGGER_PHOTO_ID_5397135355478077794" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2tag:blogger.com,1999:blog-5568474264498053863.post-38898545155833328662009-10-16T15:22:00.004-05:002009-10-16T16:34:09.379-05:00Quick Crumb CoatA week or so ago, I visited my friend Rhonda in Las Vegas for her birthday. Both her mom and her grandmother were going to bake cakes. Her grandmother always bakes her standard Lemon Cake, which involves pudding and jello and all sorts of yummy things. Her mom, Ruth, wasn't sure what cake to bake, so Rhonda consulted one of my favorite cake recipe books (which of course I always carry when traveling) - "<a href="http://www.amazon.com/James-McNairs-Cakes-McNair/dp/0811817687">James McNair's Cakes</a>." Rhonda settled on one of my faves - the Red Velvet! It's an old standby for me, this recipe. I love it to bits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfuOYOQvHHsVMaRk-jp-RsevinFwBHXPYuqiSj2sybxo28TplXDWYYhCe_NMmXhC3PRxcFOJJd6iHAtBmtBBMaa23YDP8ylX7Mf0eAPFB2Hci8-vroFwDycdxeDTZQX0zebse4evydvM/s1600-h/1565.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfuOYOQvHHsVMaRk-jp-RsevinFwBHXPYuqiSj2sybxo28TplXDWYYhCe_NMmXhC3PRxcFOJJd6iHAtBmtBBMaa23YDP8ylX7Mf0eAPFB2Hci8-vroFwDycdxeDTZQX0zebse4evydvM/s400/1565.jpg" alt="" id="BLOGGER_PHOTO_ID_5393312941480428754" border="0" /></a>So Ruth baked the cake, and had me ice it. I did a crumb coat to be sure the red wouldn't show through or get all crumbled into the top coat of the icing. I put a dab of icing on the cake plate and laid the first layer down - this helps to hold it in place. Then I iced the top of the first layer, carefully turned the second layer out on top of the first, and proceeded to coat the whole cake with a thin layer of icing. Then I set it in the refrigerator for about a half hour, making sure it was set and firm enough that it wouldn't blend into the top coat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tNYT33nbA95kCF9RsNlDRAesTvolJoHWs87U5N1H0LpPreQwCq-ZOFIFcJFMlgiU4ksACJphy_lNMHEhVVSr1AfdhHf5ECskzg1uu4v_zNoADCjOxARCYTpLfSFJd_1Q0KB5Al-UYHc/s1600-h/1568.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 293px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tNYT33nbA95kCF9RsNlDRAesTvolJoHWs87U5N1H0LpPreQwCq-ZOFIFcJFMlgiU4ksACJphy_lNMHEhVVSr1AfdhHf5ECskzg1uu4v_zNoADCjOxARCYTpLfSFJd_1Q0KB5Al-UYHc/s400/1568.jpg" alt="" id="BLOGGER_PHOTO_ID_5393312932792593058" border="0" /></a>In the meantime, I refrigerated the remaining icing so that the consistency would stay the same and not get runny. When the crumb coat was firm, I got out the remaining icing and folded it over several times with the spatula to bring the temp up a bit and make it evenly spreadable. I coated the sides and the top with an even amount of icing, and while it was still pretty soft, I made a pattern of peaks on the sides and top by dipping the spatula into the top coat and pulling up slightly, in a random pattern. Then I set the finished cake into the refrigerator again to set the top coat. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CuqOqQKmWAu3T_JB1uJES6gi-8B3RgypVHpUk9CfFjugx01jhTTW-KYsTXYKHoUYzslkGgW8JqvxsKemwu19y0hApy6ZzFaklzP5D6ugxZZ-yyPM65lxn160w4m_a2rxoOToYHhLd04/s1600-h/1578.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9CuqOqQKmWAu3T_JB1uJES6gi-8B3RgypVHpUk9CfFjugx01jhTTW-KYsTXYKHoUYzslkGgW8JqvxsKemwu19y0hApy6ZzFaklzP5D6ugxZZ-yyPM65lxn160w4m_a2rxoOToYHhLd04/s400/1578.jpg" alt="" id="BLOGGER_PHOTO_ID_5393312922977383554" border="0" /></a>When it was ready for serving and singing, Ruth put lovely rose petals all over the cake, we got the candles lit, and sang Rhonda's birthday praises.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgQnPRZ6tFRewTZxxJ8f5qkStm0TQc-7bvJ3FGX5s9sAsy-SxvGBx8W_Pmnw0-Xht6vJWL8fji_vvRWhqTSrD0VXzhvY72zXPuxGa19HWck_Hss2GbXOr9V-JECQMEzgJUw9MWp8HzzI/s1600-h/1617.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtgQnPRZ6tFRewTZxxJ8f5qkStm0TQc-7bvJ3FGX5s9sAsy-SxvGBx8W_Pmnw0-Xht6vJWL8fji_vvRWhqTSrD0VXzhvY72zXPuxGa19HWck_Hss2GbXOr9V-JECQMEzgJUw9MWp8HzzI/s400/1617.jpg" alt="" id="BLOGGER_PHOTO_ID_5393312910764314114" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_cHEQygfTdHB3eTBVAAGhf7eD1C7vm8vFajpIr36hhtudnsnNUzPH5tU_xYkWaBdtrKjGe55kLkAq7gRaQi6IDojGXRX1k-1t6JFu6WyKMENeimycvNCesERVmVIOqlnQAKqJc-cicc/s1600-h/1620.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_cHEQygfTdHB3eTBVAAGhf7eD1C7vm8vFajpIr36hhtudnsnNUzPH5tU_xYkWaBdtrKjGe55kLkAq7gRaQi6IDojGXRX1k-1t6JFu6WyKMENeimycvNCesERVmVIOqlnQAKqJc-cicc/s400/1620.jpg" alt="" id="BLOGGER_PHOTO_ID_5393312913356126642" border="0" /></a>Both cakes were delectable!<br /><br />* Note! When icing the cake, it's wise to put strips of wax paper slightly underneath the bottom layer, to protect the platter from an icing mess. Saves you from cleaning the platter before serving. (you can see this demonstrated in the top picture)jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-256960563283981972009-10-14T00:47:00.000-05:002009-10-16T17:11:15.892-05:00Sweet & Salt, and Lou on VineWouldn't this be good? Chocolate coated bacon wrapped with a candied orange peel. I know it's very popular (and has been for a while) to have the savory-sweet combos on the table, but I can't hide that I am still totally in love with it. It's always been my favorite. Now I just need an excuse to make new treats, and the time to get them done.<br /><br />One thing I had recently that was pretty incredible and bacon-centric was at a little place on Vine called Lou, tucked away in a little strip mall, just south of Hollywood.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtuScgGe0JzR2dtX_3VkTJWi8f9ev0-LY3DwGW2drSplSGRWS6WUbboabOxuPxAEGWjSshZZPAvMIvPVwZ1jq1ZCej0GM513ZO-WhyphenhyphenduwmUCe6HonssONcjEZuKBOxHNeuBitgyisy0w/s1600-h/3765124396_04ae0d44da_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtuScgGe0JzR2dtX_3VkTJWi8f9ev0-LY3DwGW2drSplSGRWS6WUbboabOxuPxAEGWjSshZZPAvMIvPVwZ1jq1ZCej0GM513ZO-WhyphenhyphenduwmUCe6HonssONcjEZuKBOxHNeuBitgyisy0w/s400/3765124396_04ae0d44da_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5393322800151256034" border="0" /></a><br />The curtains over the windows take transport you from normal strip mall aesthetic to cozy floral romance, and the hand drawn US map with markers for where the cheeses come from is excellent. Anyway, I had heard about a thing they have called Pig Candy and I was ready to try it out. I was pretty skeptical, but I was totally won over. It was like a danged piece of taffy! Salty, chewy, with a nice smoky aftertaste. I loved it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56AWY-qiDO9KB24_Tf857OK0UI5GuW_LZbtJqL4LEqduzkFeZO28qIM14BL1cAgXZ15V_xhA5DUZhOK5YH6oNVfN8F3bW9qlAm_f7Z8gEI8yTVn3-mJHwyhQQpkUOupX3dKc2j_XJNk4/s1600-h/3764327617_b4952b6f91_o.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56AWY-qiDO9KB24_Tf857OK0UI5GuW_LZbtJqL4LEqduzkFeZO28qIM14BL1cAgXZ15V_xhA5DUZhOK5YH6oNVfN8F3bW9qlAm_f7Z8gEI8yTVn3-mJHwyhQQpkUOupX3dKc2j_XJNk4/s400/3764327617_b4952b6f91_o.jpg" alt="" id="BLOGGER_PHOTO_ID_5393322787445453026" border="0" /></a><br />I highly recommend trying it out - or simply trying out a few of the tasting glasses of wine since they are so reasonably priced and quite generously poured. I hope to head back soon.jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-5572168415984610962009-09-28T23:43:00.002-05:002009-09-28T23:48:47.387-05:00Strawberry Peach!Another crisp....this time with a pint and a half of strawberries mixed with a pound or so of peaches. Totally yum, and excellent served in some little mugs. If only we had been able to throw a dollop of vanilla ice cream on top...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MAtC6l9XiMpD4K31nlfrZ4RZpXB_AXDc08_9ZJS2-dZQp-gamx1F4qFWkznxWJry47WNK3pndYsQtFrop1WZ8U5DBvGJ5xePtrz4Yzo9Z2zGo8nA1vhubYqSrRIH2x2QFoPSxLEl5Yk/s1600-h/0575.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1MAtC6l9XiMpD4K31nlfrZ4RZpXB_AXDc08_9ZJS2-dZQp-gamx1F4qFWkznxWJry47WNK3pndYsQtFrop1WZ8U5DBvGJ5xePtrz4Yzo9Z2zGo8nA1vhubYqSrRIH2x2QFoPSxLEl5Yk/s400/0575.jpg" alt="" id="BLOGGER_PHOTO_ID_5386746202940568434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w0rljsxl7BA7ows4MuEi9XQ3dHvef32nhy96Fcys8KCgpbgJFh3y00L8qdnXto8lksoGM6BSRlIhyphenhyphen9p-Dh0SdT47ObRl6o7Na48_MmfKQdUQ6FSg6FBQEDbebY4SmD05LOQa2F5Z6gY/s1600-h/0576.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_w0rljsxl7BA7ows4MuEi9XQ3dHvef32nhy96Fcys8KCgpbgJFh3y00L8qdnXto8lksoGM6BSRlIhyphenhyphen9p-Dh0SdT47ObRl6o7Na48_MmfKQdUQ6FSg6FBQEDbebY4SmD05LOQa2F5Z6gY/s400/0576.jpg" alt="" id="BLOGGER_PHOTO_ID_5386746193093700402" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQKbHnpkK3Q7GSJnPo90Zw4rQrwJ7x-jdniW6oAPp4b38lb2GbZle5hpnsTospzVHPtM5HDsCfrYP929XWth7H2O-Py8e0MCfLSAXCq7QziP5bvJ8QiNbptWZ8-6t7PNHT4Wl2chz528/s1600-h/0578.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQKbHnpkK3Q7GSJnPo90Zw4rQrwJ7x-jdniW6oAPp4b38lb2GbZle5hpnsTospzVHPtM5HDsCfrYP929XWth7H2O-Py8e0MCfLSAXCq7QziP5bvJ8QiNbptWZ8-6t7PNHT4Wl2chz528/s400/0578.jpg" alt="" id="BLOGGER_PHOTO_ID_5386746190222312914" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-24699575466541230052009-09-27T19:01:00.007-05:002009-09-28T00:40:39.097-05:00Simple Stone Fruit CrispI've been spending a lot of time at the farmer's market near my house on Friday evenings, and one of the vendors has the most incredible peaches, plums, nectarines, white nectarines, etc...all so fresh and ripe and delicious and cheap. So I've been making crisps like nobody's business, and here's how I generally go about it...(all of the measurements are approximate, it's mostly by hand and adjusted for the texture/moisture of the days' fruit)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxLpynpvfDJ1NaOCs1QhBz77tczrja4-VkZfwy4-_z8OjOtLyh5sqHm1rrxAwJfGndzTJBmrAQp63B8M2xnGH_1wUZFTQAP1tCCehpNVlDWVLOWZRq1u4w-0FEuO8XXkonzomRisgbjo/s1600-h/837.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxLpynpvfDJ1NaOCs1QhBz77tczrja4-VkZfwy4-_z8OjOtLyh5sqHm1rrxAwJfGndzTJBmrAQp63B8M2xnGH_1wUZFTQAP1tCCehpNVlDWVLOWZRq1u4w-0FEuO8XXkonzomRisgbjo/s400/837.jpg" alt="" id="BLOGGER_PHOTO_ID_5386384637160041282" border="0" /></a><br />Fruit Filling:<br />1 ½ or so lbs peaches, plums, pluots, nectarines (any combination)<br />Cornstarch<br />Lemon juice<br />Dash salt<br /><br />Crumble Top:<br />Oats<br />Flour<br />Butter<br />Brown sugar<br />Salt<br /><br />Preheat oven to 400 degrees.<br /><br />Pit fruit and slice into ½ inch chunks or ¼ inch thin slices. Toss into a bowl with cornstarch, lemon juice, 1T flour, 2T sugar, 1T brown sugar, and a dash salt. Stir with a wooden spoon and let sit in its juices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfYDn8swWMWKU7B9P9WLoZfiFOCB9O3s-lVf2tGoIyl1fZB5XQBNEzPn4IH3GmQ24O9xlIBgHfXr57sV3UVktRu1E8_s1qtsd0hqsh__Ir1fqshk5BQzp81E_xX3WIwBOD0L5KTmP7jQ/s1600-h/0839.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfYDn8swWMWKU7B9P9WLoZfiFOCB9O3s-lVf2tGoIyl1fZB5XQBNEzPn4IH3GmQ24O9xlIBgHfXr57sV3UVktRu1E8_s1qtsd0hqsh__Ir1fqshk5BQzp81E_xX3WIwBOD0L5KTmP7jQ/s400/0839.jpg" alt="" id="BLOGGER_PHOTO_ID_5386387904583159394" border="0" /></a>In a separate bowl, combine 3T butter, ½ cup oats, 2T flour, 3T brown sugar, ¼ tsp salt, and a dash of cinnamon or clove if you’re so inclined. Sometimes I think it’s nice not to have any wintry spices and just let the fruits shine through…but that can depend on how fresh the fruit is, and what its accompanying at the table. Mash up the dry goods and butter with a fork til it’s all crumbly.<br /><br />Grease a casserole dish and spoon two thirds of the fruit into it. Dot this layer with a few small pieces of butter (this will aid in congealing the juices as it cools later), then spoon in the rest of the fruit. Sprinkle the crumble mixture on top of the fruit, being sure it’s evenly spread out. Toss a little bit of extra oats on top and at edges for good measure (and extra crispness), and put the dish in the oven. Bake at 400 for about 25 minutes. You’ll know it’s done when the fruit begins bubbling up around the oat mixture at the edges.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9b-eToa7AigdTdSGJ-YWI_LhuQYsBbZzvaF-gspAw_HVRXfYDoexOSWGqQVXHOet5dhWScwId3PTTySFNtP_hz6VnlEsCnKfOn5FFq09pZ-iNnjvTmvHMDJ3WCxHhtv6cpq8x7hX5lY/s1600-h/0840.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9b-eToa7AigdTdSGJ-YWI_LhuQYsBbZzvaF-gspAw_HVRXfYDoexOSWGqQVXHOet5dhWScwId3PTTySFNtP_hz6VnlEsCnKfOn5FFq09pZ-iNnjvTmvHMDJ3WCxHhtv6cpq8x7hX5lY/s400/0840.jpg" alt="" id="BLOGGER_PHOTO_ID_5386387896992880626" border="0" /></a><br />Variations:<br /><br />Strawberry and peach go well together, and so do blueberries and nectarines. Chopped nuts are nice to add to the crumble top sometimes, and molasses dark brown sugar instead of regular brown sugar can add a depth and richness that’s quite nice. Hopefully I'll be heading to an apple orchard real soon and can get on some Apple Pie baking...maybe with a cheddar crust!jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2tag:blogger.com,1999:blog-5568474264498053863.post-20853864964352103502009-07-16T20:37:00.014-05:002009-07-16T22:58:28.758-05:00things I have recently eaten or considered eating<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOhjgE3s9enPtTijQkDSwyGjJ2FvhM1CsBjhH9XtYYusZ_veoHJAmZj8UdFZjW58Oe8FgaPNKF3KtPCSg5d6MKUlKPjEkI2FtE2J_D_DiMI3tSNC4BHcyHIUJChpm5rWglmSWfqxSU4A/s1600-h/5293.jpg"><img style="cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOhjgE3s9enPtTijQkDSwyGjJ2FvhM1CsBjhH9XtYYusZ_veoHJAmZj8UdFZjW58Oe8FgaPNKF3KtPCSg5d6MKUlKPjEkI2FtE2J_D_DiMI3tSNC4BHcyHIUJChpm5rWglmSWfqxSU4A/s200/5293.jpg" alt="" id="BLOGGER_PHOTO_ID_5359270595907863826" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFQxlu6Ir6wahMs4gDsVPLME1ITyYNYtEo-fLlARHtn90yzCuHM80uFBa5-PmBL34rHgxs5Mwuju3fXvHho_FiPmfRAYt6Q5_mgQJ-2ni-_p0nOHjLFVbR-So2IeEoClbQIsh64ADNFQ/s1600-h/5297.jpg"><img style="cursor: pointer; 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width: 132px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIPO-I9WLccJWSYoxJfm3T62obdURz_5Qp-AxPxiscXhFYdtAcVlkcEalmwZRnkoSIwDSFpZyQzcFNyvDOUerwHIeMjinARd509JSh_mYLc4CevgLwAx_2nGJ7E-Mqhzbk5cb39lAk9k/s200/0879.jpg" alt="" id="BLOGGER_PHOTO_ID_5359240040202207954" border="0" /></a><div style="text-align: right;"><br /></div>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com3tag:blogger.com,1999:blog-5568474264498053863.post-5874356178108263262009-07-09T21:52:00.003-05:002009-07-10T00:24:55.385-05:00Birthday CakeThe Emergency Food Hotline received a call on Tuesday evening from a friend who lives nearby, who had decided to throw a birthday party for another friend. Trouble was that he didn't have a cake, which is where I came in. He wanted a "very special cake." There were a few clues (carrot, vanilla), but mostly I was on my own. Since moving across the country, I don't have most of my very favorite cookbooks on hand...they are hiding away in lonely boxes somewhere waiting for me to grab them up again (one day!). <br /><br />So I looked up one of my favorite cake/icing combinations online, altered the recipe to suit my tastes, and here we have it: Ginger Carrot cake with Lemon Cream Cheese icing. It was quite moist, not too dense, and I added extra fresh ginger and a bit of minced dried apricot to brighten it up. Then I took a regular cream cheese icing recipe and added fresh lemon zest and juice, a tiny bit of vanilla, and there it was. It has a brightness that complimented the richness of the carrot well. Yum o'clock. <span style="text-decoration: underline;"><br /></span><span style="font-family: arial;font-size:100%;" ><span style="text-decoration: underline;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd3dvGEIs7Ro3yxg8lCD0c1jDUX8063V4WTxCT0ZWtia8d5lYX6TfVSmURnC7dvs2ygO2JmY_oRGRFQBfSQISGOnB7a1AilsV7EOQNmZOmGKoVRXkzb97k9bLceue3zZro0nUqwzhVyw/s1600-h/4923.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd3dvGEIs7Ro3yxg8lCD0c1jDUX8063V4WTxCT0ZWtia8d5lYX6TfVSmURnC7dvs2ygO2JmY_oRGRFQBfSQISGOnB7a1AilsV7EOQNmZOmGKoVRXkzb97k9bLceue3zZro0nUqwzhVyw/s400/4923.jpg" alt="" id="BLOGGER_PHOTO_ID_5356659168347867666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10yaFKtPJHyf63x8AyaGTZE2yEMhvmvTv0UF5aPfYQgX8YspWGS8cuTaykMUnhBXqINP0NJDBeEFLU2pZcjOxhCRj1I3uIxu20zbR1DMB2FWByO9B24PQ9cYdochigr6XqZhiecZHO4Q/s1600-h/4928.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10yaFKtPJHyf63x8AyaGTZE2yEMhvmvTv0UF5aPfYQgX8YspWGS8cuTaykMUnhBXqINP0NJDBeEFLU2pZcjOxhCRj1I3uIxu20zbR1DMB2FWByO9B24PQ9cYdochigr6XqZhiecZHO4Q/s400/4928.jpg" alt="" id="BLOGGER_PHOTO_ID_5356659180046969250" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com1tag:blogger.com,1999:blog-5568474264498053863.post-8170259462105814622009-06-05T20:41:00.004-05:002009-06-05T20:55:36.268-05:00Recent Food ExcitementI can't wait til I have consistent internet again, so I'll be able to write more about the last couple of weeks' food-fun-times.<br /><br />They involved:<br /><br />A visit to my favorite deli and frozen custard spots in Milwaukee,<br />Mac 'n' Cheese with Tomatillo, Saltines and Rye bread,<br />Zucchini + Egg Tacos with Apricot Tomato Salsa,<br />A call from Chicago regarding frostings and fruit sauces....<br />AND - the best waffle I have ever eaten in my life.<br /><br />Until I get the chance to write about it, here's a little preview of what I ate at Jake's:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2UvxBXG80LyFO6EATW24t7PlrwaUO07mNi_C2LoayEI5K41SauQrvJMze1vLmQ8LcsOXnfCW0J61TZjbBGO1_wm_oRD23EbXjXJE2KYvoSIAjpdOQlKw5i00AiLKysZwKDkKCn8VGzg/s1600-h/1957.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix2UvxBXG80LyFO6EATW24t7PlrwaUO07mNi_C2LoayEI5K41SauQrvJMze1vLmQ8LcsOXnfCW0J61TZjbBGO1_wm_oRD23EbXjXJE2KYvoSIAjpdOQlKw5i00AiLKysZwKDkKCn8VGzg/s400/1957.jpg" alt="" id="BLOGGER_PHOTO_ID_5344026971469110434" border="0" /></a>jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com0tag:blogger.com,1999:blog-5568474264498053863.post-62092948438550466302009-06-02T18:04:00.002-05:002009-06-02T18:04:26.369-05:00Participation needed!I am working on a project. If you have the time, I would love to have your responses to the following three questions. The responses will be used as source material for an exhibition I will be a part of this summer in Seattle.<br /><br />1. What causes silence?<br /><br />2. Does silence affect relationships?<br /><br />3. Can you give an example of how silence functions in your life, literally or metaphorically?<br /><br />Thank you for your time, you're the best.jennifer bastianhttp://www.blogger.com/profile/08632169432522931718noreply@blogger.com2