tag:blogger.com,1999:blog-42252637424190859622024-03-14T05:41:02.293+01:00Friends & Foodies ForeverA blog initially intended as a place for childhood friends to share family recipes.. ending up as a major unleashed therapy for one of those friends living abroad..but in a good way..Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.comBlogger852125tag:blogger.com,1999:blog-4225263742419085962.post-85552542054177372692019-12-25T18:03:00.002+01:002019-12-25T18:03:58.967+01:00Beetroot Gravlax with Horseradish Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-0FWc-q35Hbk/XgOUDvoWuvI/AAAAAAAAFtw/IQJXdD1gREs6vrd0qes-S51756DkRfDvwCK4BGAYYCw/s1600/DSC_0395.JPG" imageanchor="1"><img border="0" height="213" src="https://2.bp.blogspot.com/-0FWc-q35Hbk/XgOUDvoWuvI/AAAAAAAAFtw/IQJXdD1gREs6vrd0qes-S51756DkRfDvwCK4BGAYYCw/s320/DSC_0395.JPG" width="320" /></a></div>
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Ok I can't believe I have never done this before. I've been fantasizing over this for an entire year.. why did I wait this long? It's so easy!</div>
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Inspired by Jamie Oliver</div>
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<b>Cure</b></div>
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750g Salmon</div>
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200g beets, peeled</div>
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100g sea salt</div>
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50g sugar</div>
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50g horseradish</div>
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5 cL vodka</div>
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1 bunch fresh dill</div>
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zest from 1 lemon</div>
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<b>Sauce</b></div>
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3 Tbsp yogurt</div>
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2 Tbsp freshly chopped dill</div>
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2 Tbsp lemon juice</div>
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2 Tbsp mayonaise</div>
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3 Tbsp horseradish</div>
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black pepper</div>
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<b>Directions</b></div>
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1. Make the cure by blending everything but the salmon and 1/2 bunch dill together.</div>
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2. Rub the cure all over the salmon, then cover with plastic wrap and weight it in the fridge for 48 hours.</div>
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3. Carefully scrape the cure off the salmon and rinse. Pat dry and lay the rest of the dill over the salmon with some nice and heavy grinds of pepper. Re-wrap tightly and let sit one more day. It will keep for up to 2 weeks in the fridge.. but it seriously won't last that long.</div>
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4. Make the sauce and stir.</div>
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<a href="http://4.bp.blogspot.com/-Bp52Gb3vrZA/XgOWEH_yyGI/AAAAAAAAFt8/NtE--dHUOvwmCPVcHr3iQCypk9NazKBiACK4BGAYYCw/s1600/DSC_0391.JPG" imageanchor="1"><img border="0" height="213" src="https://4.bp.blogspot.com/-Bp52Gb3vrZA/XgOWEH_yyGI/AAAAAAAAFt8/NtE--dHUOvwmCPVcHr3iQCypk9NazKBiACK4BGAYYCw/s320/DSC_0391.JPG" width="320" /></a></div>
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Just look at that color! It looks like steak!</div>
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To serve, thinly slice the salmon and arrange on a plate alongside the sauce.</div>
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You just won the holidays.</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com2tag:blogger.com,1999:blog-4225263742419085962.post-71051532314610809452018-12-22T13:30:00.002+01:002019-12-25T17:50:54.508+01:00Celery Soup with Tempered Nigella Seeds<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-WqQP7Wgt7MM/XB4o77B02bI/AAAAAAAAFrg/fofyhjgOqEU68Ln6Dqk6d170SMMKwURBgCK4BGAYYCw/s1600/CelerySoup.jpg" imageanchor="1"><img border="0" height="238" src="https://4.bp.blogspot.com/-WqQP7Wgt7MM/XB4o77B02bI/AAAAAAAAFrg/fofyhjgOqEU68Ln6Dqk6d170SMMKwURBgCK4BGAYYCw/s320/CelerySoup.jpg" width="320" /></a></div>
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Serves 2</div>
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<b>Ingredients</b></div>
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2 Tbsp olive oil</div>
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2 small bunches or 1 large bunch celery with leaves, chopped</div>
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1/2 celery root (celeriac), chopped</div>
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1 yellow onion + 1 red onion, diced</div>
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2 cloves garlic, roughly chopped</div>
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vegetable stock (didn't measure, sorry)</div>
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lots of cracked black pepper</div>
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sea salt, to taste</div>
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for tempering:</div>
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1 Tbsp olive oil</div>
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1 tsp nigella seeds</div>
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few leaves off celery stalks</div>
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<b>Directions</b></div>
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1. Heat the oil in a soup pot and add the chopped onions, reserving some of the red onion for the topping. Cook on medium with a pinch of sea salt until onions have sweat, about 5 minutes.</div>
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2. Add the chopped garlic, celery stalks and root with the leaves, reserving a few of the leaves for tempering. Cook, stirring, for another 5 minutes.</div>
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3. Add the stock to just cover the celery. I like my soup thick, so this is how much stock I use. If you like thinner soup, add more stock. Simmer for 10 to 15 minutes or until the celery is tender.</div>
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4. Blend. I suppose it is easiest to do with a hand blender, since there is less clean-up than with a normal blender, but you will get a smoother texture with a normal blender. Just be careful not to burn yourself.</div>
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5. Back in the pot, add lots of black pepper and taste to adjust the salt if needed.</div>
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6. Prepare the tempering. Heat the olive oil in a saucepan and add some of the reserved celery leaves. Fry until crispy and set aside.</div>
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In that same hot oil, add the nigella seeds and cook on high until they crackle.. then remove them from heat.</div>
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To serve, spoon some of the nigella tempering on top of your soup bowl and add some chopped red onions and crispy celery leaves.</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com1tag:blogger.com,1999:blog-4225263742419085962.post-80425564512653116022018-11-10T12:37:00.000+01:002018-12-22T13:02:54.639+01:00Faumon Fumé - Carrot Lox<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-sNAKIniz9ko/XB4h7zIPCsI/AAAAAAAAFrU/HH26EOd745022kov9OpOrK0h2CzryjRvQCK4BGAYYCw/s1600/DSC_0003.JPG" imageanchor="1"><img border="0" height="237" src="https://3.bp.blogspot.com/-sNAKIniz9ko/XB4h7zIPCsI/AAAAAAAAFrU/HH26EOd745022kov9OpOrK0h2CzryjRvQCK4BGAYYCw/s320/DSC_0003.JPG" width="320" /></a></div>
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Here is a predicament:</div>
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You promise your pregnant bestie that if she has any unusual cravings, you will provide her with relief.</div>
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Then she tells you she hasn't really been having any cravings except for one thing.. Smoked Salmon.</div>
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This is one of the things on the list of NO's during her pregnancy because she's not immune to toxoplasmosis so can't have any raw animal products.</div>
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What do you do?</div>
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Well, I <i><u>did</u></i> promise her craving relief, and I <i><u>do</u></i> love a challenge, so I hunted down a few vegetarian versions of smoked salmon and mixed and matched until I was pleased with the result.</div>
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But it didn't matter if I was pleased.. I was only hoping it would pass her test.</div>
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So here I bring to you.. Faumon Fumé made with carrots steamed in smoky Chinese tea.</div>
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<b>Ingredients</b></div>
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6 carrots, peeled and sliced into thin strips with a vegetable peeler</div>
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2 Tbsp Lapsang Souchong tea</div>
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6 Tbsp olive oil</div>
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2 Tbsp lemon juice</div>
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1 Tbsp maple syrup</div>
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3 Tbsp light soy sauce</div>
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1 Tbsp smoked paprika</div>
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1 Tbsp whole black pepper</div>
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1 Tbsp nori seaweed flakes</div>
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1/2 bouquet fresh dill</div>
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<b>Directions</b></div>
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1. Place the carrots in steamer basket and the Lapsang Souchong tea in the water to steam. Steam for 7 minutes. Do not discard the water.</div>
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2. In an oven safe dish, place the steamed carrots and add the olive oil, lemon juice, maple syrup, soy sauce, paprika, black pepper, and seaweed. Add some of the steam water (without the tea chunks) until just covered and cook at 180°C 355°F for 15 minutes.</div>
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3. Remove and let marinate with the dill for at least 48 hours.</div>
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Your vegetarian lox are now ready to be served!</div>
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I served on toast with cream cheese, capers, and a touch of fresh dill.</div>
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So did it pass the test? </div>
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You can tell it's not real salmon, obviously, but it replicates the smoky flavor and the texture is not too far off. This is a great alternative if you can't have the real thing.</div>
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This passed with flying colors. She was absolutely thrilled with the result! Surprisingly, so was everyone else at the baby shower.. even those who wouldn't even touch smoked salmon with a 5 ft pole.</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com1tag:blogger.com,1999:blog-4225263742419085962.post-29604040307928742702018-05-11T14:49:00.000+02:002018-05-11T14:49:22.827+02:00Brèdes Mafane - Electric Daisies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-qsNJF6toeyY/WvWEwloaB7I/AAAAAAAAFqE/77yW5Q3Pt04n_J6S6utV0xVbr81odDfrwCLcBGAs/s1600/DSC_0003%2Bcopie%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="1600" height="189" src="https://1.bp.blogspot.com/-qsNJF6toeyY/WvWEwloaB7I/AAAAAAAAFqE/77yW5Q3Pt04n_J6S6utV0xVbr81odDfrwCLcBGAs/s320/DSC_0003%2Bcopie%2B2.JPG" width="320" /></a></div>
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Every once in a while, I talk about food.</div>
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Actually, I talk about food all the time, but every once in a while, I have food conversations with people whose culinary specialties I know nothing about.</div>
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Those are the conversations I seek the most because those are the ones that turn me into a human radar for unusual vegetables.</div>
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This time, it was a Malagasy conversation about a vegetable called Brèdes Mafane. The leaves and flowers of this plant are edible and leave a nice tingly feeling in the mouth after eating. </div>
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Not like chile pepper spicy, but like sichuan pepper numbing, or like your mouth vibrating.</div>
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OOooOooh! I like that!</div>
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In English, they can be called a variety of things, but my favorite is Electric Daisies. </div>
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These also have excellent anti-inflammatory properties to boot.</div>
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<a href="https://3.bp.blogspot.com/-rq-RmZ0U0fI/WvWFtEtC78I/AAAAAAAAFqM/XNoIhwH43lMtvYf0Hq8cj-WCCQO_Yku0wCLcBGAs/s1600/Bredes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="360" height="213" src="https://3.bp.blogspot.com/-rq-RmZ0U0fI/WvWFtEtC78I/AAAAAAAAFqM/XNoIhwH43lMtvYf0Hq8cj-WCCQO_Yku0wCLcBGAs/s320/Bredes.jpg" width="320" /></a></div>
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Seriously, this vegetable gives EDC a whole new meaning!</div>
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Serves 4</div>
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<b>Ingredients</b></div>
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1 bunch Brèdes Mafane (approximately 700g or 1.5lb)</div>
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2 Tbsp oil</div>
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1 large onion, sliced into moons</div>
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2 cloves garlic, grated</div>
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1/2 inch piece ginger, grated</div>
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2 tomatoes, diced</div>
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few pinches fleur de sel</div>
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1/4 cup water</div>
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<b>Directions</b></div>
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1. Remove the leaves and flowers from the hard stems, rip the leaves, rinse, and dry well.</div>
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2. Heat the oil in a sautée pan and add the onions.</div>
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3. When the onions are soft, add the garlic, ginger, and tomatoes and cook for a few minutes.</div>
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4. Add the brèdes and a few pinches fleur de sel. Stir to mix evenly, then add the water and lower the heat and cook until the leaves are tender. It should take about 10 minutes.</div>
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5. Taste and adjust the seasoning and then you are ready to serve.</div>
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I served mine with rice and some grilled fish filets. Perfection.</div>
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The broth has such a deep flavor that it doesn't need much more doctoring. Maybe a bit of chile if you insist.. of course.</div>
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As you eat, let your eyes roll back and listen to the thumping music...</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com3tag:blogger.com,1999:blog-4225263742419085962.post-61873460502815799512017-12-17T14:47:00.000+01:002017-12-30T11:41:06.552+01:00Russian Cabbage Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-9FLaV-F8vTE/WkT0ygNJbfI/AAAAAAAAFpQ/VwLQa49m7-0TuYNHA8Tav0lFNKtLc0tSQCLcBGAs/s1600/DSC_0002%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1121" data-original-width="1600" height="224" src="https://3.bp.blogspot.com/-9FLaV-F8vTE/WkT0ygNJbfI/AAAAAAAAFpQ/VwLQa49m7-0TuYNHA8Tav0lFNKtLc0tSQCLcBGAs/s320/DSC_0002%2B2.JPG" width="320" /></a></div>
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Most people have no idea what to do with cabbage. Actually, let me correct that. Most people know exactly one thing to do with cabbage and that's about it.</div>
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In France, it goes into Soup.</div>
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In the Mexico, it goes on Tacos.</div>
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In the US, it is for Slaw.</div>
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In India, it goes as a Sabzi with mustard seeds and turmeric.</div>
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In Korea, it goes into Kimchi.</div>
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What I meant to say is that most people are unaware of the many different ways to work with cabbage. It is anything but boring. 1 head can give many meals. It's nutritious, and most importantly.. it tastes like a gift from the ground. It can be eaten raw, boiled, sautéed, roasted, stuffed, cored, or as a topping.</div>
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Let me introduce you to one of the Russian ways to make cabbage the main attraction (other than Borscht). This "pie" is very filling and the combination with hard-boiled eggs may seem surprising, but it really does the trick.</div>
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Serves 6-8</div>
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<b>Ingredients</b></div>
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1 Tbsp olive oil</div>
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1 tsp caraway seeds</div>
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1 large onion, sliced into moons</div>
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2 Tbsp butter</div>
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1/2 large cabbage, shredded (about 4 cups)</div>
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1 bunch fresh dill, chopped</div>
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lots of cracked black pepper</div>
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salt to taste</div>
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3 hard-boiled eggs, chopped</div>
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<i>Batter</i></div>
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3 large eggs</div>
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3 Tbsp mayonnaise</div>
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3 Tbsp yogurt</div>
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1 1/2 tsp baking powder</div>
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1/2 cup flour</div>
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black pepper</div>
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1 Tbsp chopped dill</div>
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<b>Directions</b></div>
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1. Heat the oil in a large wok and add the caraway seeds. Cook until they crackle, then add the onion slices with a few pinches of salt.</div>
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2. Add 1 Tbsp butter and most of the shredded cabbage. Cook, stirring to coat, then add the rest of the butter and cabbage with a hefty hand of black cracked pepper. Do this until the cabbage is tender (about 5-7 minutes).</div>
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3. Remove from heat and let cool. While this is happening, preheat the oven to 180°C 350 °F.</div>
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4. Make the batter. Beat the eggs well with the mayonnaise and yogurt, then stir in the flour and baking powder until the mixture is even. Stir in the pepper and chopped dill.</div>
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5. Butter a pie or cake mould and pour 1/3 of the batter in. Place in the oven and cook for 15 minutes.</div>
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6. While this is happening, go back to your cabbage. Stir in the fresh dill. It should have cooled down a bit.</div>
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7. Remove the batter from the oven and start assembling. Place 1/2 of the cabbage mixture into the mould over the partially cooked batter. Sprinkle the chopped hard-boiled eggs in 1 layer. Add the rest of the cabbage mixture on top of the eggs. Pour the rest of the batter over the cabbage. You will doubt that a crust will form.</div>
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8. Place the assembled pie into the oven and cook for about 35 minutes. The top crust should be golden. Let cool for at least 15 minutes.</div>
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<a href="https://2.bp.blogspot.com/-Z7lxhYl50Zg/WkT0p_d381I/AAAAAAAAFpM/qS5PYUln0_M8H-kZxEf1x2mHPn1IKr8OwCLcBGAs/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://2.bp.blogspot.com/-Z7lxhYl50Zg/WkT0p_d381I/AAAAAAAAFpM/qS5PYUln0_M8H-kZxEf1x2mHPn1IKr8OwCLcBGAs/s320/DSC_0003.JPG" width="320" /></a></div>
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Serve warm or at room temperature as an appetizer or as a meal. I served mine alongside some roasted roots.</div>
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The crust is surprising as it packs an interesting mix of flavors and pairs perfectly with the cabbage and hard-boiled eggs.</div>
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I'm not going to lie.. almost anything made with cabbage is a win for me, and this dish is no exception to the rule...</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-36370589219498548882017-11-25T14:22:00.000+01:002017-12-30T11:45:06.988+01:00Thanksgiving Nut Roast with Oyster Mushroom Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-UHnWV1beYD0/WhqRrnL5qiI/AAAAAAAAFo4/3TG0yhKdXeo3y5AhUokiUbiJCE3LLKrtgCLcBGAs/s1600/DSC_0004%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="905" data-original-width="1600" height="181" src="https://3.bp.blogspot.com/-UHnWV1beYD0/WhqRrnL5qiI/AAAAAAAAFo4/3TG0yhKdXeo3y5AhUokiUbiJCE3LLKrtgCLcBGAs/s320/DSC_0004%2B2.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #1d2129; font-family: "sf optimized" , , , , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.12px; text-align: left;">Thanksgiving is the holiday I miss the most since moving away from my family. It's not about the turkey.. It's really about sharing traditions, learning new ones, being open to other cultures, and feeling all the love and gratitude all around. This is mostly how I live my life anyways, so it's not a surprise. I've experienced it small scale, full on traditional, Mexican style, Southern style, Indian style, and Air-style. Each time has been enriching. Although I haven't "celebrated" this holiday in over 10 years, this year will be MY style... Inventing my own tradition. I'm so lucky to have so many peeps to love all around the world. </span></div>
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This year is the very first year I've done anything special for Thanksgiving since living in France. </div>
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I decided to go all-veg with a rich Nut Loaf, mashed potatoes & gravy, hasselback sweet potatoes, and green bean cheddar casserole.</div>
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<b>Nut Loaf</b></div>
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<i>Serves 8</i></div>
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<i>Ingredients</i></div>
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1Tbsp olive oil</div>
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1 onion, chopped</div>
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1 pack button or cremini mushrooms, chopped (about 2 cups)</div>
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some red wine or sherry to deglaze</div>
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2 tsp fresh thyme</div>
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2 tsp fresh marjoram</div>
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2 tsp fresh tarragon</div>
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4 tsp fresh sage</div>
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2 tsp fresh oregano</div>
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lots of cracked black pepper</div>
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1 1/2 cups cooked amaranth</div>
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1 1/2 cups cooked and peeled chestnuts, mashed</div>
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1/2 cup chopped walnuts</div>
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1 cup cashews, blitzed</div>
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1/2 cup almonds, blitzed</div>
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2 large handfuls shredded gruyère or swiss</div>
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4 eggs</div>
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2 Tbsp yogurt</div>
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chopped parsley for garnish</div>
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<i>Directions</i></div>
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1. In a large wok or sautée pan, heat the oil and add the chopped onion. Cook until the onion sweats a bit, then add the chopped mushrooms and a pinch of each of the fresh herbs. Season well with black pepper and add a few pinches salt. When the juices have been released and starts drying out, deglaze with the red wine, and cook for 2 more minutes. Remove from heat and set aside.</div>
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2. While this is happening, get your nuts ready. Aside from the chestnuts which are mashed, the rest should be blitzed.. not into a powder, but well broken down.</div>
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3. In a large mixing bowl, stir together the mushroom onion mix, the amaranth, the nuts, and the rest of the herbs. If it's a bit dry, don't worry. Preheat the oven to 180°C 350°F.</div>
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4. In a separate bowl, beat the eggs and yogurt together until frothy. Then stir in the gruyère</div>
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5. Pour the egg mixture into the rest and mix well. It should be pretty wet. You should be having doubts that this is even going to work.</div>
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6. Butter a loaf pan/mould or line it with parchment paper. Pour the mixture into your mould. Smooth the top of any air bubbles and if you want to get fancy, decorate it with a few mushroom slices. My mould was a silicone 24x10x6 cm. I stupidly cut through it with a knife and had to toss it.. so I have to buy another one because it's the perfect size.</div>
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7. Bake at 180°C 350°F for 1 hour and10 minutes or until it is firm. Remove from oven and let rest 10 minutes.</div>
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<a href="https://1.bp.blogspot.com/-3C8NdJ6ZNbY/WhmCR611rxI/AAAAAAAAFoo/vomYVyJ5F5s158RivgFbG8xxcoxXuPLhACLcBGAs/s1600/DSC_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1054" data-original-width="1600" height="210" src="https://1.bp.blogspot.com/-3C8NdJ6ZNbY/WhmCR611rxI/AAAAAAAAFoo/vomYVyJ5F5s158RivgFbG8xxcoxXuPLhACLcBGAs/s320/DSC_0012.JPG" width="320" /></a></div>
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8. Remove from the mould and add some chopped parsley to the serving dish (my serving dish is pitiful, I know). this roast can be sliced and served as is, but it is much more enjoyable with its Oyster mushroom gravy!</div>
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<b>Oyster Mushroom Gravy</b></div>
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<i>Ingredients</i></div>
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1 Tbsp olive oil</div>
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1 onion, chopped</div>
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250g oyster mushrooms, sliced</div>
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1 tsp fresh thym</div>
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1/4 cup red wine</div>
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3 cups vegetable stock</div>
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1 1/2 Tbsp cornstarch</div>
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cracked black pepper</div>
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2 Tbsp butter</div>
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<i>Directions</i></div>
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1. In a medium sauce pot, heat the oil and add the chopped onion. Cook until the onion sweats a bit, then add the sliced oyster mushrooms with the thyme.</div>
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2. Cook until it starts drying out a bit, then deglaze with the wine and add the stock and simmer for about 20 minutes while it reduces and the flavors concentrate.</div>
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3. In a separate bowl, stir the cornstarch into a few tbsp cold water (to make sure it doesn't get lumpy), then add this to the sauce pan. It should thicken. Once it is desired thickness, remove from heat.</div>
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4. Stir in the butter. This is the most crucial step!</div>
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Serve over the Nut Roast.. and over some mashed potatoes. This gravy is KILLER on mashed potatoes!<br />
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I hope everyone is having safe and happy holidays<br />
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<i>Note: This recipe is very versatile and can work in many different ways. The different nuts can be subbed for others with varying proportions, the amaranth can be subbed for quinoa or rice. I'm sure there can be a reasonable substitute for mushrooms if one does not like them as well....</i></div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-89051959245251534522017-11-13T19:30:00.000+01:002017-11-13T19:30:03.716+01:00Turmeric Chickpea "Burgers" with Tahini Garlic Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-WSODaMVNR0E/WghcjubUHxI/AAAAAAAAFoY/x68WvKt5AbkglRmCpzflGPBYLwa7FikDACLcBGAs/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-WSODaMVNR0E/WghcjubUHxI/AAAAAAAAFoY/x68WvKt5AbkglRmCpzflGPBYLwa7FikDACLcBGAs/s320/DSC_0004.JPG" width="320" /></a></div>
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Finding a good veggie burger is not as simple as one may think. There are thousands out there.. it's not the veggie burger that is hard to find.. it's the <i>really good one</i> that is. It's a texture thing. I like my burger to hold together when I eat it. Otherwise I would just plate it and stop trying to call it a burger.</div>
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There are the countless processed veggie burgers out there mostly using grains and soy.. but for me, those ones are really unappetizing.</div>
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I did have some luck with my <a href="http://friendsfoodiesforever.blogspot.fr/2016/09/black-bean-beet-veggie-burgers.html">black bean and beet burger</a>s. They were really good and had lots of flavor, but I think I did better with texture this time around. These turmeric chickpea burgers have a whole different flavor profile, and the chickpeas are not all the way cooked through, which completely changes the texture issue.</div>
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These <i>do</i> hold together. I was flipping them with no problems.. and when you bite into it.. you are definitely biting into something that holds a little resistance. That is exactly what I wanted.</div>
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Vive la Résistance!!</div>
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Yield 6 patties</div>
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<b>Ingredients</b></div>
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Patties:</div>
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1 1/4 cup dried chickpeas, soaked overnight</div>
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3 cloves garlic, grated</div>
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1 knob fresh turmeric, grated (about 2 Tbsp)</div>
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2 small red onions, diced</div>
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1 jalapeno, diced</div>
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1 bunch fresh parsley, chopped</div>
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1 bunch fresh cilantro, chopped</div>
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2 tsp ground cumin</div>
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1 tsp ground coriander</div>
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1 tsp salt</div>
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1 tsp freshly cracked black pepper</div>
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juice from 1/2 lime</div>
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1/4 cup chickpea flour + more if needed</div>
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Olive oil for cooking</div>
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Tahini garlic sauce:</div>
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3 Tbsp tahini</div>
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1 clove garlic, grated</div>
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juice from 2 limes</div>
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2-3 Tbsp water, depending on how thick you want the sauce</div>
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freshly cracked pepper</div>
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<b>Directions</b></div>
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1. Cook the drained chickpeas until almost done. You don't want them to be mushy when you smash them between your fingers. I did mine in a crock pot for 4 hours (instead of 7).</div>
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2. Drain but reserve some of the cooking water just in case. Pulse the chickpeas in a food processor. Don't puree them, but make sure none are still whole.</div>
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3. Add all the rest of the patty ingredients except the oil and stir well. If the mixture is too dry, add some of the chickpea cooking water. If the mixture is too we, add some more chickpea flour. You want the mixture to hold together if you make a ball with your hands.</div>
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4. Make the sauce by stirring everything together. You don't want it to be too watery, so add the water 1 Tbsp at a time until it gets to the saucy thickness you desire.</div>
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5. Make and shape the patties. I used a burger press. I placed some parchment paper into the bottom of the press, then scooped in the mixture, pressed, removed, and repeat.</div>
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6. Heat some olive oil in a flat skillet or frying pan. Carefully place each patty down and cook on medium-high heat for 3-4 minutes on each side. </div>
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7. Place onto a toasted burger bun with the sauce and whatever fixins you desire!</div>
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I had red onion, tomatoes, avocado, and lettuce.</div>
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This was the most satisfying veg burger I've had so far! That Tahini garlic sauce is its perfect match. Do not consider skipping it.</div>
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I've been requested to make it again for a crowd.. which obviously means it's a big hit!</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-87267577803122347552017-11-12T15:33:00.001+01:002017-11-12T15:33:29.663+01:005-Ingredient Salted Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-y136Jko7H24/WghVcSAMqqI/AAAAAAAAFoA/vCcBxKtBSUgdZAoyyL17qGMJHwR7_l_qQCLcBGAs/s1600/DSC_0002%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-y136Jko7H24/WghVcSAMqqI/AAAAAAAAFoA/vCcBxKtBSUgdZAoyyL17qGMJHwR7_l_qQCLcBGAs/s320/DSC_0002%2B3.JPG" width="320" /></a></div>
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I have my <a href="http://friendsfoodiesforever.blogspot.fr/2014/06/sesame-or-peanut-buckwheat-cookies.html">go-to peanut butter cookie recipe</a> that I make interchangeably with tahini depending on what I have on hand. I think everyone has their classic recipe that they are happy with. The thing is.. sometimes, another one just jumps at you and begs you to be tried.</div>
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This is what happened with this one. It seemed too good to be true, but too intriguing not to try. I've never done a flourless cookie before. Nor a butterless. Come on.. we're not on a diet here!</div>
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But this cookie is not a diet cookie. It is just peanut butter greatness in its perfect form.</div>
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It is the way peanut butter cookies were meant to be made.</div>
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Adapted from <a href="https://smittenkitchen.com/2015/10/salted-peanut-%E2%80%A6">Smitten Kitchen who adapted from Ovenly</a>.</div>
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Yield 33 Tbsp sized cookies</div>
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<b>Ingredients:</b></div>
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240g (8.5oz) cassonade or light brown sugar</div>
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2 large eggs, at room temperature</div>
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1 packet vanilla sugar or 1/2 teaspoon vanilla extract</div>
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450g (1 lb or 1 3/4 cups) natural smooth peanut butter</div>
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fleur de sel to finish</div>
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<b style="color: black; font-family: -webkit-standard;">Directions:</b></div>
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1. Beat the eggs, then beat the sugar into the eggs. Go for it. Beat it good.</div>
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2. Add the vanilla, then peanut butter. Mix very well, then put in the fridge to chill for 15 minutes or while the oven heats.</div>
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3. Preheat the oven to 180°C (356°F).</div>
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4. Line a baking tray with a cookie sheet. Mine was silicone. Scoop Tbsp sized balls onto the sheet. Sprinkle with fleur de sel, and bake for 18-20 minutes.</div>
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5. Remove and wait for 2 minutes before transferring to a cooling rack.</div>
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6. Very important. Let cool completely before eating.<a href="https://2.bp.blogspot.com/-BVtF8KuAQcI/WghVgkIjn7I/AAAAAAAAFoE/WpmXSb9PZ_M6KqiTTOZibLfcKSNmflvwQCLcBGAs/s1600/DSC_0001%2B3.JPG" imageanchor="1" style="font-family: franklin-gothic-urw-1, franklin-gothic-urw, 'FranklinGothic URW', 'Open Sans', Arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="248" src="https://2.bp.blogspot.com/-BVtF8KuAQcI/WghVgkIjn7I/AAAAAAAAFoE/WpmXSb9PZ_M6KqiTTOZibLfcKSNmflvwQCLcBGAs/s320/DSC_0001%2B3.JPG" width="320" /></a></div>
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These cookies are crunchy on the outside and in the center, depending on the cooking time, you get a nice melty chewy center.</div>
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Plus, they are beautifully domed and oh so sexy!</div>
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I made a few changes to the recipe from SK. She uses 335g of sugar and that was just not thinkable, so I reduced to 240g. They are still sweeter than I prefer, so next time I will go for 200g and they will be perfect. </div>
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She also uses Skippy processed peanut butter with sugar explaining that the processed stuff gives the best results. I used Dakatine peanut butter without sugar. The ingredients are 97% peanuts, emulsifier, and salt.</div>
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She also chills the dough in the freezer before scooping and after scooping, explaining that it helps the cookies keep their dome shape. I did not do this because of freezer space, but keeping the dough in the fridge between batches gave me the perfect domes I wanted.</div>
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I snuck a few pieces of broken dark chocolate into a few of the cookies to surprise myself later on.. teehee!!</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-28445175623801013962017-08-26T09:31:00.001+02:002017-11-12T16:23:11.530+01:00Where to use Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-L8XKWnYPHKI/WaEi6KmXwNI/AAAAAAAAFnQ/i8R_Qd2yhTQWsodDFUDUk8vVcn7y_mo0ACLcBGAs/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1254" data-original-width="1600" height="250" src="https://1.bp.blogspot.com/-L8XKWnYPHKI/WaEi6KmXwNI/AAAAAAAAFnQ/i8R_Qd2yhTQWsodDFUDUk8vVcn7y_mo0ACLcBGAs/s320/DSC_0015.JPG" width="320" /></a></div>
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If you can't answer that, just rub it all over yourself and have someone lick it off you..</div>
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<br /></div>
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Pesto is Summer</div>
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Pesto is Love</div>
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Pesto is Indulgence</div>
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<br /></div>
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Pesto is a handful of basil, a few garlic cloves, a handful of pine nuts (or walnuts, or almonds or cashews), a handful of grated parmesan, some freshly cracked pepper, and a good blend with some extra special olive oil.</div>
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<br /></div>
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It is the salsa of the Goddess</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-83190968863625380022017-08-08T19:57:00.001+02:002017-08-08T19:57:23.863+02:00Methi & Chard Gotas with Kadhi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-qLyrdI-Yh24/WYnzkl6hjRI/AAAAAAAAFnA/o8b9citjyHIPYDd03jKxDTcCFkocNoH2ACLcBGAs/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://3.bp.blogspot.com/-qLyrdI-Yh24/WYnzkl6hjRI/AAAAAAAAFnA/o8b9citjyHIPYDd03jKxDTcCFkocNoH2ACLcBGAs/s320/DSC_0002.JPG" width="320" /></a></div>
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I was finally able to recreate one of my favorite Gujarati recipes after growing my own fenugreek leaves from seeds.</div>
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They are actually quite easy to grow, very low maintenance, and quick yield. They'll grow indoors if it's cold in the winter and replenish the outside soil with nitrogen, so it's nice to grow them in several places one after the other to prepare the soil for something more needy afterwards.</div>
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I got garden side-tracked.</div>
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I've had these growing up, had them in <a href="http://friendsfoodiesforever.blogspot.fr/2013/04/what-to-expect-when-you-enter-gujarati.html">India</a>, and most recently had them in New Jersey every day for breakfast...which I really looked forward to each morning.</div>
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Instead of making me tired of it, it actually sparked my desire to make them myself.</div>
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Of course, sourcing the methi (fresh fenugreek leaves) is the hardest part. You can't just go to the store and buy a "bunch" of methi like you would buy a bunch of cilantro or parsley. Even cilantro is not always guaranteed here (I just grow that too).</div>
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My methi leaves are still a bit too small, but I felt I needed to make this right away because I wanted them RIGHT NOW.</div>
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So, I added some finely chopped swiss chard greens (also from the garden). I have a different thinner <a href="http://friendsfoodiesforever.blogspot.fr/2012/12/gujurati-kadhi.html">Kadhi recipe here</a> as well. This Kadhi is thick like a dipping sauce.</div>
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Serves 2 as a meal, 4 as an appetizer</div>
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<b>Ingredients</b></div>
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<br /></div>
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For Gotas:</div>
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1/2 cups packed methi leaves, finely chopped</div>
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1/4 cup packed chard leaves, finely chopped</div>
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1 green chile, coarsely chopped (add more if you like it extra spicy)</div>
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1/2 inch ginger, grated</div>
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1 tsp sugar</div>
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1/4 tsp turmeric</div>
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1/4 tsp ground cumin</div>
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1/4 tsp ground coriander</div>
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1/4 tsp chili powder</div>
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1/4 tsp garam masala</div>
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pinch hing (asafoetida)</div>
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juice from 1/2 lime</div>
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1/4 tsp salt or to taste</div>
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1 1/2 cups besan (chickpea flour)</div>
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3/4 cups water</div>
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1/4 tsp baking soda</div>
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Vegetable oil for frying</div>
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<br /></div>
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For Thick Kadhi:</div>
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1 1/2 cups buttermilk (half yogurt, half milk)</div>
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1 cup water</div>
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1/4 cup besan (chickpea flour)</div>
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pinch turmeric</div>
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1/2 tsp mustard seeds</div>
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1/2 tsp cumin seeds</div>
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pinch hing (asafoetida)</div>
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1 slit green chile</div>
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1 sprig curry leaves</div>
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pinch of salt</div>
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cilantro to garnish</div>
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2 Tbsp vegetable oil</div>
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<a href="https://2.bp.blogspot.com/-i-U48X2Z0z0/WYnzkBq7I0I/AAAAAAAAFm8/fu1yWCMse94MIDrMb-0TBVXIoA5HYQt7gCLcBGAs/s1600/DSC_0001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1292" data-original-width="1600" height="258" src="https://2.bp.blogspot.com/-i-U48X2Z0z0/WYnzkBq7I0I/AAAAAAAAFm8/fu1yWCMse94MIDrMb-0TBVXIoA5HYQt7gCLcBGAs/s320/DSC_0001.JPG" width="320" /></a></div>
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<b>Directions</b></div>
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For Gotas:</div>
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1. Mix all the ingredients together gently until it forms a thick mixture. It shouldn't be liquidy, but shouldn't be dry either. You should be able to spoon it and have it slowly drip off.</div>
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2. Heat the oil. You dont need a deep fryer but you need a deep enough layer so the gotis can be submerged.</div>
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3. Carefully spoon 1 heaping tsp of mixture into the oil at a time, frying until it turns golden, then removing with a slotted spoon onto a paper towel.</div>
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For Kadhi:</div>
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1. Heat the oil in a wok or tadka or deep sautée pan.</div>
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2. Add the seeds and cook until they crackle, then add the turmeric and hing. They should fizz.</div>
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3. Add the slit chile and curry leaves and fry for about 1 minute.</div>
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4. Add the besan and buttermilk and cook, whisking until it thickens. The buttermilk might separate but it's ok.</div>
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5. Add water until the mixture reaches desired thickness. Add salt to taste and garnish with cilantro.</div>
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For eating:</div>
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Either pour the kadhi all over the gotas and eat them one by one on your own plate...</div>
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or</div>
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keep it communal and use the kadhi as a dip..</div>
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Either way, enjoy and wish you had made more..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-74254725248009987912017-08-04T17:51:00.000+02:002017-08-07T11:17:22.010+02:00Ahi and Avocado Poke Bowl on Arugula<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://2.bp.blogspot.com/-ZUYO-OIrchg/WYSTccP4bII/AAAAAAAAFms/Kb8XRNRrQtMs-pzUMZbYPMxUGLFIF_KKQCLcBGAs/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://2.bp.blogspot.com/-ZUYO-OIrchg/WYSTccP4bII/AAAAAAAAFms/Kb8XRNRrQtMs-pzUMZbYPMxUGLFIF_KKQCLcBGAs/s320/DSC_0002.JPG" width="320" /></a></div>
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My first memory of eating Poke was on the beach in Hawaii.. bought at the market and separated into plastic cups for the family.</div>
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I had never eaten anything as intriguing and it wasn't a big thing.</div>
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Then I had it several times at Roy's, a Hawaiian restaurant, and finally, a homemade version from my Father.</div>
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Since then, no poke for me.</div>
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Also since then, it seems like Poke has become the new fresh fast food. There are little poke shops EVERYWHERE!</div>
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When you only come back to the US every couple of years, these types of changes really stand out. It went from "what is poke and how to you pronounce it?" to "omg you don't know what poke is?"</div>
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Although it's trendy <i><b>and</b></i> delicious, which is a rare combination, I do hope that the fishing regulations will take notice of the diminishing tuna populations in the ocean. These babies need a break to be able to reproduce in sufficient quantities.</div>
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Everyone loves to be able to eat it now but it would be even nicer to be able to eat it in the future.</div>
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With that said, when it is available and not too expensive, I'm guilty of indulging on that rare occasion. When I do, this is how I prepare it:</div>
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Serves 4 </div>
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<b>Ingredients</b></div>
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900g (2lbs) fresh Ahi Tuna, cut into cubes</div>
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2 small avocados, cubed</div>
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1/2 firm cucumber, diced</div>
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1 very ripe tomato, diced</div>
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1 jalapeno, diced </div>
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2 tsp dried seaweed, rehydrated (use <span class="st">hijiki or wakame)</span></div>
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1 handful chopped cilantro</div>
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1 handful chopped chives</div>
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1 green onion, chopped</div>
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as much arugula as you want as a bed</div>
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some black and white sesame seeds for garnish </div>
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Vinaigrette:</div>
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2 Tbsp soy sauce</div>
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1 Tbsp grated ginger</div>
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1 Tbsp sesame oïl<br />
1 Tbsp rice vinegar</div>
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freshly cracked black pepper</div>
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1/2 tsp white sesame seeds</div>
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1/2 tsp black sesame seeds </div>
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<a href="https://4.bp.blogspot.com/-2J8Asy2nyUY/WYSRsRwCFHI/AAAAAAAAFmg/ZZXFnQFqtekqzNBGyXGzqUg9rdly9xZIACLcBGAs/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-2J8Asy2nyUY/WYSRsRwCFHI/AAAAAAAAFmg/ZZXFnQFqtekqzNBGyXGzqUg9rdly9xZIACLcBGAs/s320/DSC_0004.JPG" width="320" /></a></div>
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<b>Directions </b></div>
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1. Whisk the vinaigrette ingredients together.</div>
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2. Toss with all the rest.</div>
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3. Serve over a bed of arugula</div>
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4. Ask yourself if you are worthy of eating such a heavenly thing</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-15293532512733637942017-08-02T22:20:00.000+02:002017-08-04T17:30:50.829+02:00From Yard to Table<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-suj89pE9QDo/WYIzxV73-mI/AAAAAAAAFmM/juM68O-CsEAhO91ovolvVwPnLnl6an5qwCLcBGAs/s1600/DSC_0110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1026" data-original-width="1600" height="205" src="https://4.bp.blogspot.com/-suj89pE9QDo/WYIzxV73-mI/AAAAAAAAFmM/juM68O-CsEAhO91ovolvVwPnLnl6an5qwCLcBGAs/s320/DSC_0110.JPG" width="320" /></a></div>
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Can you feel the joy in my heart?<br />
Sometimes the most simple meals are the ones you create while you're daydreaming and are back to real life once you look at your plate.<br />
Sourcing every single thing on this plate from my yard or the neighbor's yard makes for such a gratifying meal.<br />
We have:<br />
Fresh eggs, zucchini, heirloom tomatoes, chives, and cilantro.<br />
The drizzle of olive oil is not from my yard, but brought to me by my brother: Queen Creek Olive Mill in Arizona.. Mexican Lime Olive Oil.<br />
For this moment.. I could ask for nothing better..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-80236758013251983242017-07-10T20:20:00.002+02:002017-07-28T09:32:22.458+02:00Fish Tacos on Homemade Tortillas<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-RX2DYjOJnIo/WWPFHKpk2WI/AAAAAAAAFlw/4Ab49QZzcdY57ZiI5WZJAHlAZ4d65dChACLcBGAs/s1600/DSC_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1170" data-original-width="1600" height="234" src="https://4.bp.blogspot.com/-RX2DYjOJnIo/WWPFHKpk2WI/AAAAAAAAFlw/4Ab49QZzcdY57ZiI5WZJAHlAZ4d65dChACLcBGAs/s320/DSC_0011.JPG" width="320" /></a></div>
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Fish Tacos.<br />
This made up 75% of my intake in college. I could eat them everyday and not get sick of them. I craved them when I was too sick to eat them and will seek out every single fish taco joint in California just to get a sneak peak of the chef's heart. <br />
There are no words...<br />
This being my favorite food for such a large part of my life, the only 2 reasons I had not made them before this year are:<br />
1. Before living here, I had easy access to them, so never a need to make them<br />
2. After living here, I had NO access to valid corn tortillas, or masa harina.<br />
What has changed?<br />
I thought of buying masa on one of my trips back home and decided to try to make tortillas myself.<br />
Major Breakthrough of the Year here!<br />
So, making corn tortillas is actually not so difficult. You just need to know the ziplock trick. It's probably even easier with a tortilla press, but hey, it's not a requirement.<br />
<br />
<i>Yield 20 6 inch corn tortillas </i><br />
<b>Ingredients</b><br />
2 cups masa harina (do not sub corn flour)<br />
1 1/2 cups warm water<br />
1/2 tsp kosher salt<br />
<b>Directions</b><br />
1. Mix everything together into a warm ball.<br />
2. Let rest for 30 minutes, covered with a kitchen towel. During this time, the masa will absorb more moisture.<br />
3. Divide the mixture into 20 balls.. or wing it and make small balls that fit into the palm of your hand (I have small hands)<br />
4. Cut a large ziplock bag so you can open it like a magazine. Place each ball in between the plastic and press into a tortilla. Use a rolling pin to help, pressing from the inside toward the outside.</div>
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<a href="https://1.bp.blogspot.com/-gwql8TKWedc/WWPFGMe5JKI/AAAAAAAAFls/qhoe8Se8hbYI9uY4hfgiihwtrLKTH_K6gCLcBGAs/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://1.bp.blogspot.com/-gwql8TKWedc/WWPFGMe5JKI/AAAAAAAAFls/qhoe8Se8hbYI9uY4hfgiihwtrLKTH_K6gCLcBGAs/s320/DSC_0020.JPG" width="213" /></a></div>
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5. Cook on a flat slightly oiled surface, flipping once. I don't quite know about the cooking time.. just don't burn them or they will break when you use them as a vessel for your fish tacos.<br />
6. Place them in a tortilla warmer until ready to use. If you don't have one, keep them wrapped in a clean kitchen towel.<br />
<br />
Sooo easy!<br />
I'll get to my fish taco recipe soon.. with that spicy Chipotle sauce and Guacamole.. mmMMmmMmm!!</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-4546523322754666802017-03-19T11:42:00.001+01:002017-03-19T11:42:03.949+01:00Single Layer Carrot Cake with Olive Oil<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-LEEEZznnzjA/WM5Th70jDMI/AAAAAAAAFlQ/ZDjzqHZWuMkgtAwwaag1GolTBFH0kP5BQCLcB/s1600/DSC_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-LEEEZznnzjA/WM5Th70jDMI/AAAAAAAAFlQ/ZDjzqHZWuMkgtAwwaag1GolTBFH0kP5BQCLcB/s320/DSC_0026.JPG" width="320" /></a></div>
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It took me 3 rounds of baking this cake before I actually got a chance to snap a shot of a slice, let alone post the recipe.</div>
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That's how fast it goes.</div>
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The last time I made it was for my Mother in Law, who had never had carrot cake before, and thought the idea was interesting. As I grated my carrots and prepared the olive oil, I could literally see the question marks above my in-law's heads as I told them I was making a cake for dessert. They really thought I was pulling their legs and I was making some sort of appetizer.</div>
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Everything was settled once they had a slice and made 2 break through discoveries: </div>
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1. Carrots can be used in dessert!</div>
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2. The French are not the only ones who can do dessert!</div>
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<br /></div>
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Come on now, everyone who has eaten at my table several times has had <a href="http://friendsfoodiesforever.blogspot.fr/2014/02/carrot-halwa.html">carrot</a> or <a href="http://friendsfoodiesforever.blogspot.fr/2013/08/beet-halwa.html">beetroot</a> halwa before.. this really shouldn't be a surprise to anyone!</div>
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<br /></div>
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So I now present to you the most requested dessert (and easiest one to make) in my house, </div>
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the Single Layer Carrot Cake with Olive Oil.</div>
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<br /></div>
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Adapted from <a href="http://sallysbakingaddiction.com/2013/03/11/super-moist-carrot-cake/">Sally's Baking Addiction</a>.</div>
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Serves 10-12</div>
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<b>Ingredients</b></div>
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<i>Wet:</i></div>
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170g (6oz) brown sugar</div>
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180 mL (3/4 cup) Olive Oil</div>
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60g (1/4 cup) plain yogurt</div>
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3 large eggs</div>
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<i>Dry:</i></div>
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2 tsp vanilla extract or 1 packet vanilla sugar</div>
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250g (2 cups) flour</div>
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1 tsp baking soda</div>
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1/2 tsp salt</div>
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2 tsp ground cinnamon</div>
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1/4 tsp nutmeg</div>
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1/4 tsp freshly ground java pepper (or quality black pepper)</div>
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<i>Fold in:</i></div>
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260-280g (2 cups) grated carrots (approximately 6 medium)</div>
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1 inch freshly grated ginger</div>
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60g (1/2 cup) raisins or 3/4 cup chopped pecans</div>
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<i>Frosting:</i></div>
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100g (3.5oz) room temperature cream cheese</div>
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50g (1.76oz) softened butter</div>
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50g (1.76oz) icing sugar (powdered sugar)</div>
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1/2 tsp vanilla extract</div>
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2 Tbsp plain yogurt</div>
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1 tsp freshly grated ginger</div>
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pinch freshly ground java pepper</div>
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<br /></div>
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<b>Directions</b></div>
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1. Combine the dry ingredients and set aside.</div>
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2. Beat the brown sugar, olive oil, and yogurt together for at least 1 minute.</div>
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3. Add the eggs in one at a time, beating them in, then add the vanilla.</div>
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4. Add the dry ingredients into the wet and stir until just combined. This means not to mix it too much, but enough so the pockets of flour have disappeared.</div>
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5. Fold in the grated carrots, ginger, and raisins very gently.</div>
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6. I don't have one of those cake pans where the bottom drops out, and I don't believe I really need one, so I used a 20 x 25cm (8 x 10in) rectangular pan lined with parchment paper. The parchment paper makes it easy to remove the cake from the pan and cut it nicely at the end. Pour your batter into this and distribute it evenly.</div>
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7. Bake at 180°C 350°F for 32-38 minutes. Check for doneness by poking a toothpick into the center. It is done when it comes out almost clean. If it is totally clean, the cake will be less moist.</div>
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Each oven is different, so it's hard to give an exact time. In my oven, it is perfect at 33-34 minutes.</div>
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8. Remove from the oven and let cool to room temperature before frosting it.</div>
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9. Make the frosting. Beat the butter and cream cheese together, then incorporate the sugar, vanilla, ginger, and pepper. It should be rather stiff. To make it easier to spread, add the yogurt. It should not be runny! Don't screw this up!</div>
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10. Apply the frosting with the back of a spoon or a frosting spatula so there is a nice thick even layer covering the entire top of the cake. I'm not usually a frosting person, but trust me, this is necessary. Don't think to hard about it.. just do it.</div>
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Cut the cake the way you like, into sizes you like, and serve at room temperature or cold.</div>
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You can add chopped pecans or raisins to each slice to make it pretty, instead of just plopping it onto the table, parchment paper and all the way I usually do.</div>
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The result is so moist and decadent, not too sweet, but just enough with a touch of zesty happiness.</div>
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No, you can't taste the olive oil. No, it doesn't taste like a salad.</div>
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It actually gets better the next day...</div>
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and the next..</div>
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and the next after that..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com1tag:blogger.com,1999:blog-4225263742419085962.post-42784154061904159332016-12-11T12:51:00.000+01:002016-12-11T12:51:55.118+01:00Tandoorified Cauliflower "Steak"<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-0SEDQsxbS3I/WEiBbm8HfhI/AAAAAAAAFkU/GgcbG6rF878pQ3LyRmN8zNLtjmr7YFNhQCLcB/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-0SEDQsxbS3I/WEiBbm8HfhI/AAAAAAAAFkU/GgcbG6rF878pQ3LyRmN8zNLtjmr7YFNhQCLcB/s320/DSC_0060.JPG" width="320" /></a></div>
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Does that mean you can make thick slices of cauliflower that don't fall apart and grill them?</div>
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I cannot believe how much diversity you can find in vegetables! This is one of my many gifts this week. But this one, I procured for myself.</div>
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(The other ones were indoor skydiving, a dinner cruise, and the new Steve n Seagulls album).</div>
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So, the only downside is that you can only make 2 "steaks" out of 1 cauliflower head. The rest are just florets.. but I'll tell you what to do with those.. it's actually not really a problem.<br />
Serves 2 steaks + 2 servings of florets<br />
<b>Ingredients</b><br />
1 head cauliflower (mine was green cauliflower)<br />
2 tsp tandoori spices<br />
2 Tbsp olive oil<br />
juice from 1/2 lime<br />
chopped cilantro for garnish<br />
<b>Directions</b><br />
1. Make the slices. Remove the outer leaves of the cauliflower head without cutting the stem. Place it upside down on the cutting board, stem up (like a head stand) and slice right down the center of the stem to have 2 halves.. like a human brain. Then slice each half once more, making a 1.5 to 2cm steak with each half. The rest will break off as florets. Keep those aside.<br />
2. In a saucer, stir the tandoori spices and olive oil together. Brush this mixture generously all over the steaks. Toss the rest of the mixture with the florets.<br />
3. Take care of the florets. Preheat the oven to 400°F 200°C. Squeeze just a touch of lime juice over the florets, place them in an oven proof dish or sheet pan, making sure they are well separated, and bake for about 25 minutes.<br />
4. Now for the steaks. Heat up your grill, plancha, or griddle pan to high heat. Grill the steaks for about 2-3 minutes on each side, until they start to get grill marks. Drizzle a touch of lime juice will this is happening.<br />
5. Remove from the grill/plancha/griddle and place in the oven. I griddled on a cast iron skillet and just transferred the skillet to the oven. Cook for about 15 minutes. This will have the outside crispy and charge and the inside tender enough without being mushy.<br />
This is perfection.<br />
6. Serve the steaks drizzled with lime juice and chopped cilantro. The florets can be served the same way, but without the "steak" look.</div>
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I served mine with some <a href="http://friendsfoodiesforever.blogspot.fr/2013/08/varan-toor-daal.html">Toor Dal</a>, basmati rice, and some sauteed spinach.</div>
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<br /></div>
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Let me tell you about that spinach real quickly.</div>
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I took some nigella seeds (also known as black onion seeds) and threw them into some hot olive oil, then added some sliced garlic, and then threw in the spinach and cooked until it wilted. Then I seasoned with a bit of fleur de sel and added 1 Tbsp dried pomegranate seeds for crunch.</div>
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I don't know where that idea came from, but it was a great idea and nicely complemented the rest.</div>
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So about those steaks.. there is something ultimately satisfying about tandoorifying vegetables. The char marks from the grill give the veggies that superior dimension and tandoori spices complement that texture perfectly.</div>
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The result is eye-candy.. we rarely see the cross-section of cauliflower heads, nature is truly beautiful.</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-90125795401407223242016-12-07T22:57:00.002+01:002016-12-07T22:57:46.838+01:00Roasted Delica Morreti and Feta Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
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Keep the skins on.</div>
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That's the secret.</div>
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The best squash varieties are by far Ms. Butternut and Ms. Delica, pictured blow.</div>
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Both can be held in one hand, do not need to be peeled if roasted, do not become mush when cooked, and have a distinct sweet flavor that is not watery or pumpkiny.</div>
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In 3rd and 4th place come Mrs. Bernettine and Mrs. Sucrine du Berry, pictured below. </div>
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They are both larger versions of the first two with the same qualities, but need to be held with 2 hands. They are perfect for pie or larger families.</div>
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Ms. Red Kuri (Potimarron) is all the rage in France, and it is very tasty, but on my list, it comes 5th, pictured below.</div>
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Although it can be held in 1 hand, there is not much flesh and once cooked, it doesn't stay as firm as the others. The distinct full flavor is less present as well.</div>
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I love my life. <br />
<br />
So with this in mind, my full bodied Delica was cubed, skin on, brushed with olive oil and a pinch of fleur de sel, and roasted on a sheet pan with parchment paper for about 30 minutes at 400°F 200°C.<br />
The rest is just a quiche with a garlic panko almond crust.<br />
<b>Ingredients</b><br />
crust:<br />
3 Tbsp panko (use something else if GF)<br />
1 clove garlic, grated<br />
pinch fleur de sel<br />
few shakes red pepper flakes<br />
few cracks black pepper<br />
3 Tbsp ground almonds<br />
1 Tbsp olive oil<br />
the works:<br />
1 cubed oven roasted Delica or something of the sort<br />
1 onion, sliced into moons (preferably roasted with the squash)<br />
100g feta, cubed<br />
appareil:<br />
3 eggs well beaten<br />
3/4 cup milk<br />
3/4 cup yogurt or cream<br />
1/2 tsp dried thyme<br />
pinch fleur de sel<br />
pinch nutmeg<br />
few cracks black pepper<br />
<b>Directions</b><br />
1. Make the crust directly in the baking dish by mixing everything but the olive oil together. Then pour in the olive oil and spread out the mixture evenly in the bottom of the dish.<br />
Pre-toast the crust by placing it in the oven at 400°F 200°C for about 10 minutes. Remove the dish and get ready for the next step.<br />
2. Place the works into the dish, making sure to arrange everything to your liking. The feta should be evenly distributed and not all clumped on one side. Apply yourself. This is easy.<br />
3. Make the appareil by beating everything together until foamy. Pour this into the dish with all the other people waiting.<br />
4. Cook at 350°F 180°C for about 40-50 minutes.<br />
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5. Remove and let cool. This is important. At least 15 minutes. This is also the hardest part. During this excruciating time, make a salad or something.<br />
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I served mine with a salad.<br />
The skin? Ha!<br />
It makes it crispy and utterly enjoyable without clearly being identified as skin.<br />
I shall never remove skin from any of the smaller squashes again!</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-46772759201737645402016-11-27T13:36:00.000+01:002016-11-27T13:36:11.074+01:00Panko Crusted Coalfish Burger with Tartar Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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As I drift from the traditional all beef patty, pre-seasoned and char-grilled to perfection, I'm opening up to things I may never have tested before, as long as my OG burger was available.</div>
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It is unfortunate to cling to ideas of "The Perfect Burger" because you completely pass by opportunities to taste exceptional things such as <a href="http://friendsfoodiesforever.blogspot.fr/2016/09/black-bean-beet-veggie-burgers.html">Black Bean & Beet Burgers</a>.. or my new best friend, this crusty Coalfish Burger!</div>
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So here's the thing with me and fish. When it's whole, it's either on the BBQ/Plancha or in the oven.. whole. That is the tastiest way in my opinion. If I'm going to be cooking it in a pan.. there is no other way for me than crusted.</div>
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The crust is where it is all concentrated. If you can get that right, you can make it any style you want, and be worshipped. Indian style with curry leaves, mustard seeds, and coconut rice. American style in a hamburger bun with tartar sauce.</div>
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Oh yes.</div>
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This crust is perfection in a bun.</div>
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Let me explain.</div>
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Serves 2</div>
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<b>Ingredients</b></div>
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1 thick cut of fish (mine was coal fish, about 350g - 12 oz), cut in half</div>
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2 Tbsp olive oil</div>
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1 Tbsp butter</div>
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<br /></div>
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Crust:</div>
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3 Tbsp ground almond</div>
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1/4 cup panko</div>
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2 cloves garlic, grated</div>
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1/2 tsp fleur de sel</div>
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1/2 tsp freshly grated black pepper</div>
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3 Tbsp finely chopped parsley</div>
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1 tsp dill</div>
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1/4 tsp turmeric powder</div>
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1/4 tsp red pepper flakes</div>
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3 Tbsp grated parmesan</div>
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Tartar sauce:</div>
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1 plain yogurt</div>
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2 Tbsp dill</div>
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1 cloves garlic, grated</div>
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juice from 1/2 lime</div>
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pinch fleur de sel</div>
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1/2 tsp freshly cracked black pepper</div>
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1 shallot, diced</div>
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4 baby cornichon (tiny French pickles) diced</div>
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1 tsp cider vinegar</div>
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<b><br /></b></div>
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<b>Directions</b></div>
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1. Make sure your fish does not have any bones. Remove them with tweezers if needed. This is important. You lose the "fun" of the burger if you don't do this. Pat dry.</div>
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2. Prepare the crust by mixing all the crust ingredients together. Make sure to stir well so there are no clumps. Put this on a small plate.</div>
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3. Press the fish into the crust. Make sure there is crust all over each piece of fish. Press with your fingers if you must.</div>
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4. Make the tartar sauce by stirring all the ingredients together.</div>
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5. Cook the fish. Heat the oil and butter in a stainless steel pan. Place each piece of fish into this. Do this on high heat. Cook for about 2 minutes, then carefully flip, reduce heat, and cook for another 2 minutes. Remove from heat and cover for about 1 minute (the inside will steam while you get all your burger things ready). The cooking time will vary depending on the thickness of your fish. The thinner it is, the quicker it will cook (and possible fall apart so get a thick piece).</div>
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Serve by slathering tartar sauce on each side of your toasted burger buns. I put tomato, lettuce, and a roasted green chile in mine and served with some oven roasted fries.<br />
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This was perfection. Crusty on the outside and tender on the inside. The tartar sauce was tangy with some fresh crunch. <br />
Look no further, we have found each other...<br />
Welcome to my table, crusty fish burger!</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-62367404357374026642016-11-26T13:07:00.000+01:002016-11-27T14:02:57.347+01:00Juicy Vegetarian Potstickers with Lotus Root Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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I've made <a href="http://friendsfoodiesforever.blogspot.fr/2014/05/vegetarian-jiaozi-potstickers.html">Vegetarian Jiaozi Potstickers</a> before, and I preferred them to the standard meat-filled ones. I've noticed this on several occasions.. the vegetarian ones are always more surprising. No two veg jiaozi recipes will yield the same flavor, and that's the beauty of it... there are endless variations possible for equally delicious outcomes.<br />
Since I've been in a cabbage mood this week, when I stumbled upon a cabbage mushroom filling, just the thought of that savory umami madness made me salivate, and off to work I was..</div>
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<br />
<b>Ingredients</b><br />
Potstickers: Yield 3-4 dozen dumplings, recipe from <a href="http://thewoksoflife.com/2015/09/vegetable-dumplings/">TheWoksofLife</a><br />
3-4 dozen dumpling wrappers (mine were store-bought)<br />
3 Tbsp oil<br />
1 Tbsp grated ginger<br />
1 onion, chopped<br />
1 green chile, diced<br />
2 cups (250g) shiitake mushrooms, chopped<br />
1/4 head or cabbage, shredded (1 1/2 cups)<br />
2 medium carrots, grated (1 1/2 cups)<br />
1 cup chopped garlic chives (or leeks or scallions)<br />
1/2 tsp white pepper<br />
2 tsp sesame oil<br />
3 Tbsp shaping wine<br />
2 Tbsp soy sauce<br />
1 tsp sugar<br />
1 egg or 2 Tbsp oil<br />
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Dipping sauce:<br />
1 tsp sesame oil<br />
1 small clove garlic, grated<br />
1 tsp Doubanjiang (broadbean and chile paste)<br />
1 Tbsp black vinegar<br />
1 tsp rice vinegar<br />
juice from 1/2 lime<br />
2 Tbsp soy sauce<br />
few pinches sesame seeds<br />
<br />
Lotus Root Stir-Fry: Serves 4 as a side<br />
2 Tbsp oil<br />
1 clove garlic, grated<br />
1 tsp ginger, grated<br />
1 slit green chile<br />
1 lb (apport 500g) lotus root, sliced into 1 cm pieces and placed in a bowl of water<br />
1 large zucchini, halved lengthwise, then sliced into 1 cm pieces<br />
1 tsp sesame oil<br />
1 Tbsp soy sauce<br />
1 Tbsp black vinegar<br />
1 tsp sesame seeds<br />
chopped cilantro for garnish<br />
<br />
<b>Directions</b><br />
1. Make the potsticker filling. Heat the oil in a wok or heavy based pan and add green chile and grated ginger. Cook until fragrant, then add the onion and cook until translucent. Add the mushrooms and cook, stirring for about 10 minutes on medium heat, until the mushrooms have released their liquid and it has mostly evaporated. Add the cabbage and carrots and cook, stirring until tender. This should take about 5 more minutes. Remove from heat, stir in the chives, pepper, sesame oil, shaking wine, soy sauce, and sugar. Set aside and let cool.<br />
2. While the filling is cooling, make the dipping sauce. Stir it all together and set aside.<br />
3. Go back to your filling. You want it to be cool enough to handle. Stir in the last Tbsp of oil.. or egg. I used egg because I thought that was a bit too much oil. I don't regret my choice.<br />
4. Get wrapping. Dip your finger in some water and run it along one edge of the wrapper. Place about 1 tsp of filling in the center of the wrapper, then fold in half and seal by making pleats or ruffles with the side of the wrapper your ran your wet finger on.<br />
Ok, it's kind of hard to explain. Here's a <a href="https://www.youtube.com/watch?v=84-QPpmIleA">video</a> that shows the movements. I did the crescent moon one. Place them on a floured surface while you finish doing the rest.<br />
5. Make your stir fry. Drain the lotus root slices from the water. Heat the oil in a wok and add the slit green chile, garlic, and ginger. Cook until fragrant, then add the lotus root slices. Cook, stirring for about 5 minutes, then add the zucchini slices. Cook, stirring for another 5-10 minutes, depending on how crispy you like your veggies. Deglaze with some soy sauce. Remove from heat and stir in the sesame oil, black vinegar, and sesame seeds.<br />
6. Cook your potstickers. In a large flat pan, brush a bit of oil. Place the potstickers one by one in the pan, making sure they do not touch each other. Do this in batches if needed. Let fry for about 1 minute, then add 1/4 cup water, cover, and let steam until the water evaporates (about 2 minutes). Set aside and repeat.</div>
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Now your "hard work" may be rewarded.</div>
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Serve as many potstickers per person as desired with a bit of dipping sauce and a serving of stir fry garnished with chopped cilantro.</div>
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<br /></div>
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I only had 25 wrappers, so I ended up with quite a bit of leftover filling.</div>
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This was not a problem.. I served it over rice the for leftovers but could have easily worked it into an omelet or stir-fried with rice noodles.</div>
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Each day is a new day..</div>
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<br /></div>
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Doesn't it feel good to have magic in your fingertips?</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-71760329213855574342016-11-23T20:34:00.001+01:002016-11-23T20:34:33.190+01:00Cardamom-Roasted Red Kuri Squash with Marinated Limes and Black Chickpeas<div dir="ltr" style="text-align: left;" trbidi="on">
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I love squash season.<br />
It makes me happy.<br />
I also love that you can eat the skin.<br />
I just discovered this. When it is well roasted, most squashes skin is edible, and even quite enjoyable!<br />
Since this discovery, I've making a squash dish once a week. Actually, I had already been making weekly squash dishes, but this makes it so much more exciting for me. No tough peeling!<br />
Lucky for me, there is a whole chapter on Squash in Ottolenghi's Plenty. This one is mostly his recipe, but I added some sweetly spiced black chickpeas and some quinoa to make it a filling meal. If those are left out, this can be an appetizer.</div>
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<br />
Plenty, page 65<br />
Serves 4</div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Roasted Squash:</div>
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1 red kuri or butternut squash, seeded and sliced int 1-1.5 cm thick slices, skin on</div>
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2 Tbsp cardamom pods, powdered with a mortar and pestle, pods removed</div>
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1 tsp allspice</div>
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3 Tbsp olive oil</div>
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few pinches fleur de sel</div>
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<br /></div>
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Marinated lime:</div>
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2 limes</div>
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1 Tbsp olive oil</div>
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pinch fleur de sel</div>
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<br /></div>
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Tahini Yogurt Sauce:</div>
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1 greek or plain yogurt</div>
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1 Tbsp tahini</div>
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1 Tbsp lime juice</div>
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2 Tbsp water</div>
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<br /></div>
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Topping:</div>
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2 sliced green chiles</div>
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handful chopped cilantro</div>
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crumbled feta</div>
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<br /></div>
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Black chickpeas (not from Plenty, this is my own thing):</div>
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1 cup dry black chickpeas, soaked overnight</div>
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1 star anis</div>
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2 black cardamom</div>
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1 green cardamom</div>
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1 bag black tea</div>
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2 dried red chiles</div>
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1 inch piece cinnamon</div>
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1 tsp black peppercorns</div>
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2 Tej Petta (Indian bay leaf)</div>
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1 tsp salt</div>
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6 cups water</div>
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<br /></div>
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<b>Directions</b></div>
<div style="text-align: center;">
1. Place all the "Black chickpeas" ingredients in your slow cooker and cook on low for at least 7 hours. This is very hands off. If you don't have a slow cooker, cook in a pressure cooker under pressure for 15 minutes, opening only after cooling. Otherwise, simmer stovetop for 1 hour and 15 minutes. This is why I love my crockpot.</div>
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2. Whenever you feel ready, preheat the oven to 210°C 410°F. In a small dish, mix the powdered cardamom, allspice, olive oil, and salt together. Brush this mixture onto the squash slices and place on a baking sheet with parchment paper. Cook this for 20 minutes or until tender when poked. This doesn't need to be served piping hot. It's actually better warm.</div>
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3. While that is happening, make the marinated lime. Trim off the tops and tails of the limes, stand them on a cutting board, and cut the skin off following the natural curve of the fruit. This should remove most of the bitter white part as well. Then quarter the limes from top to bottom and cut each quarter into 1-2 mm slices. Place these slices in a small bowl with the olive oil and fleur de sel. Set aside.</div>
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4. Make the tahini-yogurt sauce. Whisk together the yogurt, tahini, and lime juice. The tahini should tense up, but then relax. Add water as you stir. If the sauce is too thick, add a bit more water. You should be able to pour it.</div>
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<br /></div>
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To serve, I put some quinoa and some of the drained black chickpeas in the plate, then arrange some of the roasted squash slices over it all, spoon some of the lime slices with their juices, and scatter the garnish of sliced fresh green chiles, cilantro, and feta.<br />
<br />
This seems like so much, but really is hands-off except for the sauces and lime. The oven and crockpot do most of the work. The stove-top only had quinoa going, and the rest was just lingering cooking time.<br />
I like using the full potential of my equipment. It makes all the "hard work" looking types of meals like this one so effortless, but so beautiful. The textures of all the combination of elements is surprising with each bite. This is hands down state of the art. I would have dedicated a chapter of my life to squash as well. As would any brilliant person.<br />
There is something about that orange color....</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-64256661711986696112016-11-16T19:55:00.003+01:002016-11-16T19:55:42.149+01:00Leek Fritters with Cilantro Garlic Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever I buy leeks, I never know ahead of time what to do with them. It always reminds me of a woman I met in a grocery store in Florida while doing my weekly shopping. I grabbed leeks, and she looked at me with awe and admiration and asked,</div>
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"What in the world can you do with those?"</div>
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This made me smile inside and out, because I love to share food knowledge with anyone willing to chat with me, and I'm usually on the receiving end of the knowledge, so being on the giving end made my heart warm.</div>
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I don't remember what I told her exactly, but I must have given her examples (stew, slice and sautée, use the greens, etc..)</div>
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That day, the woman bought leeks for the first time in her life, and I really hope she enjoyed them, because leeks are fabulous. They are like giant sweet green onions. No, they aren't <i>like</i> them, they <i>are </i>them. They pair superbly well with seafood, but they also pair extremely well with themselves!</div>
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Naturally, as I cook my way through Plenty, I knew this recipe would be another lesson in life. The funny part is, as I was cooking, I was reminded of the method of Japanese <a href="http://friendsfoodiesforever.blogspot.fr/2015/09/vegetarian-okonomiyaki-japanese-pancakes.html">Okonomiyaki</a>. This is really like a Mediterranean version of the Japanese pancake.. with a bit of egg snow genius, of course. Brilliant, as usual.</div>
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<br /></div>
<div style="text-align: center;">
From Yotam Ottolenghi's Plenty, Funny Onions page 36.</div>
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Yield 8 "burgers"</div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
<i><br /></i></div>
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<i>Main Event:</i></div>
<div style="text-align: center;">
2 Tbsp olive oil</div>
<div style="text-align: center;">
3 leeks, trimmed and sliced into 2 cm slices</div>
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5 shallots, diced</div>
<div style="text-align: center;">
few pinches fleur de sel</div>
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cracked black pepper</div>
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1 fresh red chile, seeded and diced</div>
<div style="text-align: center;">
handful chopped parsley</div>
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3/4 tsp coriander powder</div>
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1 tsp cumin powder</div>
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1/4 tsp turmeric (I used freshly grated)</div>
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1/4 tsp ground cinnamon</div>
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1 tsp sugar (optional and totally unnecessary)</div>
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<i><br /></i></div>
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<i>Batter:</i></div>
<div style="text-align: center;">
2 eggs, whites separated</div>
<div style="text-align: center;">
150 mL (5 fl oz) milk</div>
<div style="text-align: center;">
30g melted butter</div>
<div style="text-align: center;">
120g (4.2oz) self rising flour (I used normal + 1/2 tsp baking soda)</div>
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1 Tbsp baking powder</div>
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enough olive oil to cook the patties</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<i>Cilantro Garlic Dressing:</i></div>
<div style="text-align: center;">
1 plain yogurt (125g or 4.4oz)</div>
<div style="text-align: center;">
1 handful fresh cilantro</div>
<div style="text-align: center;">
1 handful parsley</div>
<div style="text-align: center;">
3 cloves garlic</div>
<div style="text-align: center;">
juice from 1/2 lime</div>
<div style="text-align: center;">
pinch salt</div>
<div style="text-align: center;">
cracked black pepper</div>
<div style="text-align: center;">
drizzle olive oil</div>
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<b>Directions</b></div>
<div style="text-align: center;">
1. In a wide heavy based pan, heat the oil and sautée the leeks and shallots with a few pinches fleur de sel and some cracked black pepper. Cook, stirring on medium heat for about 15 minutes or until tender.</div>
<div style="text-align: center;">
2. Transfer to a large mixing bowl and stir in the rest of the "main event" ingredients. Let cool. You don't need it to cool down to cold, but you don't want it so hot that the batter cooks as you mix it in. </div>
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3. While you are waiting for the main event to cool, make the dressing. Blend the dressing ingredients together.</div>
<div style="text-align: center;">
There, you're done with that dressing. That took about 3 seconds.</div>
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4. Make the batter. In a separate mixing bowl, beat the egg yolks with the melted butter, then beat in the milk until homogenous. Add the flour and baking powder and beat well.</div>
<div style="text-align: center;">
5. Pour this part of the batter into the bowl with the leeks and stir to incorporate.</div>
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6. In another bowl, make snow with the egg whites. Or to be less poetic, beat them stiff. Carefully fold this into the leak and batter mixture. This is the secret weapon part.</div>
<div style="text-align: center;">
7. You are ready to cook the patties into fritters or burgers or pancakes or whatever you want to call them!</div>
<div style="text-align: center;">
Heat about 2-3 Tbsp olive oil in your wide heavy based pan and spoon the leek mixture into approx 4 large patties. These should be burger sized (not oversized burger, but to give an idea). Cook them for 2-3 minutes on each side or until golden and crisp. Remove onto paper towels and keep warm while you do the next batch, adding oil each time.</div>
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<br /></div>
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I served mine over some salad and baby spinach with daikon and sweet potato fries, drizzled with the dressing.</div>
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<br /></div>
<div style="text-align: center;">
This was such a lovely creation. It was a huge success. The texture was crispy on the outside, creamy on the inside, full of spice with a bite of garlic in the dressing.</div>
<div style="text-align: center;">
This is real art.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This would do well as an appetizer in smaller "patties" dipped in the dressing as finger food as well. It is actually so versatile I've been eating it for 3 days and I'm still not tired of it.</div>
<div style="text-align: center;">
Pair it with pasta, with chickpeas, with tomato salad... dream of it, have the aroma follow you to work, look at the remaining patties longingly.. plan to make it again..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-70429510283220056722016-11-06T14:06:00.003+01:002016-11-08T20:55:02.695+01:00Griddled Marinated Quail Egg Skewers with Basil Salt<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
So apparently, you can give a woman a fish, and she'll feed you for a day. Teach a woman how to fish, and she'll feed you for a lifetime... until there are no more fish to be caught, and she'll have to teach her how to dig up mushrooms.</div>
<div style="text-align: center;">
Oh man, that started out nicely but I killed it.</div>
<div style="text-align: center;">
Besides the overfishing bit, I believe this to be true. These marinated eggs are the result of a certain method of fishing I learned earlier this year. The fishing lesson was <a href="http://friendsfoodiesforever.blogspot.fr/2016/03/marinated-grilled-quail-eggs-with.html">Asian Style with dark soy sauce</a>, and my new creation is Balsamic & Olive oil with Basil salt.</div>
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I never would have imagined doing this to quail eggs if it wasn't for that very first discovery, so thank you Yotam for releasing your genius in me.</div>
<div style="text-align: center;">
Griddled marinated cherry tomatoes are also the bomb. Thank you, Me.</div>
<div style="text-align: center;">
Makes 18-24 skewers (depending on how many quail eggs are packed together)</div>
<div style="text-align: center;">
<b>Ingredients</b></div>
<div style="text-align: center;">
pack of fresh quail eggs</div>
<div style="text-align: center;">
1 cherry tomato per quail egg</div>
<div style="text-align: center;">
toothpicks for skewers</div>
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Marinade:</div>
<div style="text-align: center;">
3 Tbsp balsamic vinegar</div>
<div style="text-align: center;">
juice from 1/2 lime</div>
<div style="text-align: center;">
1 Tbsp olive oil</div>
<div style="text-align: center;">
pinch salt</div>
<div style="text-align: center;">
Topping:</div>
<div style="text-align: center;">
6-7 leaves fresh basil, finely chopped</div>
<div style="text-align: center;">
few pinches Pink Himalayan Salt or other special salt</div>
<div style="text-align: center;">
few cracks black pepper</div>
<div style="text-align: center;">
<span style="background-color: white;"><span style="font-family: inherit;"><b>Directions</b></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="background-color: white;">1. Soft boil the quail eggs. To do this, I placed them in my steamer basked and steamed on high heat for 3 minutes, then let them cool before peeling. They were perfect.. not too liquid, but velvet cream style.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">2. Make the marinade by mixing the balsamic vinegar, lime juice, salt, and olive oil. Make the skewers by placing 1 egg and 1 cherry tomato on a toothpick. Place the skewers in the marinade. Let marinate for at least 1 hour.</span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white;">3. Get ready to grill. I used my stovetop griddle pan. Drain the eggs from the marinade and place on the very hot griddle pan for about 1 minute, making sure to turn them at least once so they get the char marks on 2 sides. Don't discard the marinade. Use it on a salad or drizzle it on some grilled veggies. Don't be wasteful. Balsamic vinegar is delicious.</span></span></div>
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<span style="background-color: white; font-family: inherit;">4. Top with some cracked black pepper, pink Himalayan salt, and finely chopped basil. Don't use table salt. If you don't have Himalayan salt, use another specialty salt or at the very least, fleur de sel. You don't want this to have an overly salty taste but you want it to have texture with the special salt.</span></div>
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Serve at happy hour or as an appetizer.</div>
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<br /></div>
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The marinade was not as strong as the Asian style griddled eggs, but the slight balsamic hint of flavor was definitely there, and much appreciated by my tasters.</div>
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This works out so perfectly because you can really taste the grilled part. The slight char marks make a big difference in taste and texture. This really is a fool-proof situation here.</div>
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I love the bite size-ness of quail eggs and I LOVE that they are easy to find here. This would transfer well on large skewers on a bbq with other things as well.</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-8129824964903754962016-10-19T20:19:00.005+02:002016-10-19T20:22:35.524+02:00Crispy Leeks with Tangy Yogurt Caper Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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Of all the things I could have dreamed of making with leeks, never would I have thought to bread and crisp them.</div>
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Cooking my way through Plenty is like following the path less traveled on. It makes so much sense. Why <i>wouldn't</i> I bread and crisp leeks? This man is brilliant.</div>
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Adapted from p. 42 of Ottolenghi's Plenty </div>
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Serves 4 as a salad topping or appetizer</div>
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<b>Ingredients</b></div>
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3-4 leeks, whites, cut into 5 cm parts</div>
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3-4 serrano chiles (optional)</div>
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150 mL sunflower oil for frying</div>
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Breading:</div>
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1 cup panko crumbs</div>
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1 tsp coriander powder</div>
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1/2 tsp turmeric powder</div>
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1/2 tsp chile powder</div>
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few cracks black pepper</div>
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1/4 tsp fleur de sel</div>
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1 egg, beaten</div>
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Dressing/Dipping sauce:</div>
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juice from 1/2 lime</div>
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1 1/2 Tbsp capers</div>
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2 small green onions, sliced thinly at an angle</div>
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2 - 3 Tbsp yogurt</div>
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1 1/2 Tbsp olive oil</div>
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pinch fleur de sel</div>
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few cracks black pepper</div>
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<b>Directions</b></div>
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1. Bring a large pot of salted water to a boil, then add the leek pieces, reduce the heat, and simmer for about 15 minutes. You want the leek pieces to be tender, not mush.. but not hard either. Drain and pat dry (or let dry).</div>
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2. While the leeks are blanching, prepare the breading stand. Mix all the breading ingredients except the egg together on a plate. In a separate bowl, have the beaten egg ready.</div>
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When the leeks are dry, dip each piece into the egg, then roll around in the breading. I added 4 serranos from my garden in this step.</div>
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3. Heat the sunflower oil in a sautée pan on high and fry each breaded leek piece for about 30 seconds on each side. You may need to do this in batches. They should be nice and golden. Do this with your serranos as well. Set aside onto paper towels.</div>
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4. Make the dressing or dipping sauce. Stir all the ingredients together.</div>
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5. Serve as finger appetizers or as a salad topping.</div>
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I did both. I couldn't help it.</div>
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Once salad, and then the leftovers were finger food appetizers.</div>
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<br /></div>
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The texture is insane. Crunchy on the outside, creamy on the inside, hot vs cold sauce. The dipping sauce has that tang that pairs perfectly with the crunch.</div>
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This will be making an appearance at my next happy hour evening... and I'll make people guess what they are.<br />
Oh and the serrano? Best decision I've made all week!</div>
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This is delicious beyond words.. why didn't I think of this myself?</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-73979522019166710912016-10-12T20:50:00.000+02:002016-10-12T20:50:28.783+02:00Butternut Squash Couscous <div dir="ltr" style="text-align: left;" trbidi="on">
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When I read reviews about Ottolenghi's recipes, I see many people are put off by the number of ingredients. I find that funny because most of his recipes are things I can make without going shopping for extras. A well stocked spice drawer (or spice room) is the key to being spontaneous. Plus, many things can be exchanged without altering the heart of the recipe. Don't have parsnips? Who cares, use a different vegetable or extra carrots. Don't have dried apricots? Use dried figs or raisins.</div>
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Serves 4-5</div>
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<b>Ingredients</b></div>
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2 carrots, peeled and chopped into chunks</div>
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8 shallots, peeled but left whole</div>
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2 cinnamon sticks</div>
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4 star anise</div>
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3 bay leaves</div>
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4 Tbsp olive oil</div>
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1/2 tsp ground ginger</div>
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1/4 tsp ground turmeric</div>
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1/4 tsp hot paprika</div>
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1/4 tsp chile flakes</div>
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1 small butternut squash, peeled, seeded, and chopped into chunks the same size as the carrots</div>
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1 zucchini chopped into chunks (original uses parsnips)</div>
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1-2 whole serrano chiles</div>
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1 handful dried raisins (original uses dried apricots)</div>
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200g (7 oz) cooked chickpeas (I cooked mine in the crockpot)</div>
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35-40 cL (11-14 floz) chickpea cooking liquid or water</div>
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1 Tbsp olive oil</div>
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1 1/2 cups dried couscous</div>
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large pinch saffron threads</div>
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1 1/2 cups boiling vegetable stock</div>
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1 Tbsp butter or more olive oil</div>
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1-2 preserved lemons, pulp removed and skins finely sliced</div>
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harissa and chopped cilantro for garnish</div>
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<b>Directions</b></div>
<div style="text-align: center;">
1. Place the carrots, shallots, serrano peppers, cinnamon, star anis, bay leaves, 4 tbsp oil, few pinches salt, and all the other spices in a large baking dish. Mix well and bake at 190°C 375°F for 15 minutes.</div>
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2. Add the butternut squash and zucchini to the baking dish, stir well, being careful not to break the pepper, and bake for another 40 minutes. The vegetables should be slightly tender.</div>
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3. Add the chickpeas with their cooking liquid along with the dried raisins, stir well, and cook for another 20-25 minutes. It should start to smell amazing.</div>
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4. About 15 minutes before serving, place the couscous in a heat safe bowl that can be covered. Drizzle a pinch of salt, a bit of olive oil into it and add the saffron threads. Pour the boiling vegetable stock onto the couscous, then cover and let sit for 10 minutes. The couscous will drink up the saffron infused water. Open and add a pad of butter or a more olive oil and fluff with a fork.<br />
<br />
Serve the couscous with the baked goodness topped with some preserved lemon slices topped with some harissa hot sauce and chopped cilantro.<br />
That roasted serrano pepper went onto my plate. It was divine intervention.<br />
<br />
This meal was full of pleasant flavor.. the cinnamon and star anise make a nice fragrant broth that infuses the vegetables. The butternut squash and shallots are nice and sweet, the chickpeas roast a bit while being heated by the fragrant broth.<br />
Partaking in this feast was like breathing in Love..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-18264359953227927652016-10-09T20:19:00.000+02:002016-10-12T20:20:20.152+02:00Mixed Vegetable Korma<div dir="ltr" style="text-align: left;" trbidi="on">
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This weekend, I needed a taste of India.</div>
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Fresh curry leaves have been located somewhere in Lyon, but I don't know exactly where... all I know is they made their way into my hands.</div>
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For as long as I have been cooking Indian food (which means a reasonable number of years) I've been longing for curry leaves. When I first went to India I tried to source some but I didn't know what to call them in Hindi. Now I know, it's Kadi Patta. But over there, they sold me Tej Petta which I later figured out are bay leaves. I thought all was lost when I finally discovered the Indian supermarket in Lyon where they (sometimes) carry dried curry leaves in little baggies. After cooking with them for the first time, I became enamored. They add such a distinct flavor to daals and vegetable stir fries, they're almost like a secret ingredient, unable to be replaced or substituted. They were my little best kept secret... until I was told that they were seen fresh in town.</div>
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Fresh curry leaves? But they grow only in hot climates and only stay fresh for a few days! How can this happen in Lyon? Everyone I know that cooks with fresh curry leaves doesn't buy them.. they grow them.. in India, California, and Malaysia.. never in France.</div>
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So when they were gently handed to me as proof that when you really long for something, it becomes reality, I may have concealed my happiness in order not to make a scene in public.</div>
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This offering surpasses all others.</div>
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This offering is more than just a thing, this is the deepest understanding of my desires.</div>
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Thank You.</div>
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Inspired by <a href="http://www.vegrecipesofindia.com/veg-korma-recipe-mix-vegetable-kurma/">VegRecipesofIndia</a></div>
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Serves 6-7 as a side</div>
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<b>Ingredients</b></div>
<div style="text-align: center;">
Spice paste:</div>
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1 inch piece cinnamon stick</div>
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2 cloves</div>
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1 tsp fennel seeds</div>
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1 green cardamom</div>
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1/2 Tbsp coriander seeds</div>
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2-3 dried red chiles, deseeded</div>
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1 tsp poppy seeds</div>
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6 Tbsp grated coconut</div>
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6-8 cashews</div>
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1/2 Tbsp chickpea flour</div>
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4 cloves garlic, chopped</div>
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3/4 inch piece ginger, grated</div>
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1/2 cup water for grinding</div>
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Korma:</div>
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3 Tbsp oil</div>
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1 onion, chopped</div>
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1 tsp freshly grated turmeric</div>
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2 sprigs fresh curry leaves</div>
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spice paste</div>
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1 carrot, peeled and chopped</div>
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1 large tomato, diced</div>
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2 large handful fresh green beans (about 1 cup), tailed and cut in half crosswise</div>
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1 handful snap peas</div>
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1 1/2 cups cauliflower florets</div>
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1 red bell pepper, sliced</div>
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1 cup water</div>
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2 Tbsp yogurt (optional)</div>
<div style="text-align: center;">
salt to taste</div>
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chopped cilantro for garnish</div>
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<b>Directions</b></div>
<div style="text-align: center;">
1. Make the spice paste. Dry roast the cinnamon, cloves, fennel, cardamom, coriander seeds, chiles, poppy seeds, and cashews until fragrant, then add the coconut, and chickpea flour and dry roast a few more seconds. Transfer to a blender with the rest of the spice paste ingredients and grind into a thick paste. Set aside.</div>
<div style="text-align: center;">
2. Prepare the Korma. Heat the oil in a wok or heavy based pan, then add the onions, turmeric, and curry leaves. Cook until onions are translucent.</div>
<div style="text-align: center;">
3. Add the spice paste and fry while stirring, making sure it doesn't burn. </div>
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4. When the oil starts to separate, add the carrots, tomatoes, and 1/4 cup water. Cover and simmer for about 10 minutes.</div>
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5. Add the rest of the vegetables along with a few pinches of salt. Cook on medium heat, stirring for another 15 minutes. Add water as needed.</div>
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6. Before serving, stir in 2 Tbsp plain full fat yogurt. This step is completely optional and only adds decadence to the dish. It is perfectly delicious without the yogurt. Heat through, then remove from heat.</div>
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Serve hot or warm topped with chopped cilantro.</div>
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<br /></div>
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I served mine in a thali along with some saffron basmati rice, <a href="http://friendsfoodiesforever.blogspot.fr/2013/12/tadka-channa-toor-daal.html">toor daal</a>, <a href="http://friendsfoodiesforever.blogspot.fr/2013/04/roti.html">rotis</a>, and some <a href="http://friendsfoodiesforever.blogspot.fr/2013/12/tadka-channa-toor-daal.html">whole roasted tandoori chicken</a>.</div>
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Now I just need to get the intel on where exactly to find these next time... for everyone has their secrets and this one was not shared with me...</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0tag:blogger.com,1999:blog-4225263742419085962.post-74892808965116054472016-10-08T11:15:00.001+02:002016-10-08T11:15:14.012+02:00Caramelized Garlic Tart from Plenty<div dir="ltr" style="text-align: left;" trbidi="on">
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As I leaf through Ottolenghi's Plenty and marvel at the way his mind works, I stumble upon something that makes me react out loud, the "Funny Onions" chapter. The more I read the introductions and the compilations of his recipes, the more I realize that this is the real way to compose. I tend to focus one one ingredient that I want to make shine, and then create the recipe around that one ingredient, with other vegetables used to elevate the importance of the initial ingredient. So the "Funny Onions" chapter is all about making bulbs sublime. This speaks to me, for I am a garlic and onion lover.. sometimes I don't know which to choose, so I use both. I love shallots, and can easily cook them whole and eat them as a side, for they sweeten when cooked. I love fennel bulbs, raw or roasted, paired with just about anything. Never in my mind had I ever thought of making a garlic tart. Onion tart, yes.. onion soup.. yes, but Garlic Tart? You mean a pie full of garlic? What a genius idea!<br />
This tart has almost 3 whole heads of garlic in it.. but it is relatively mild, since the garlic is left whole and par-boiled, then caramelized. The result was mind blowing. Mild, slightly sweet, and most importantly, making the garlic shine like the star she really is.<br />
Adapted from page 38 of Plenty.<br />
Serves 6-8 as an appetizer<br />
<b>Ingredients</b><br />
1 <a href="http://friendsfoodiesforever.blogspot.fr/2014/02/red-cabbage-and-feta-tart-in-buckwheat.html">rosemary paprika buckwheat shortcrust</a> (original uses an all butter puff pastry)<br />
2 1/2 heads garlic, separated and peeled (original uses 3)<br />
1 Tbsp olive oil<br />
1 tsp balsamic vinegar<br />
1 cup water<br />
3/4 Tbsp sugar<br />
1 tsp chopped rosemary<br />
1 tsp chopped thyme<br />
150g cubed feta (original uses 2 different goat cheeses)<br />
1 handful roasted cubes butternut squash (not in the original recipe..I had leftovers)<br />
1 large handful cherry tomatoes (not in the original)<br />
2 eggs<br />
200mL yogurt (original uses double cream and creme fraiche)<br />
salt and cracked black pepper</div>
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<b>Directions</b></div>
<div style="text-align: center;">
1. Place the shortcrust or puff pastry in a 28cm fluted tart tin over parchment paper, lightly stab it with a fork, and cover the edges with foil. Pre-bake it for 15 minutes at 180°C 360°F. In a lower oven rack, place the cherry tomatoes so they can get a head start and lose their water.</div>
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2. Make the caramelized garlic. Place all the garlic cloves in a saucepan and cover with water. Bring to a simmer and blanch for 3 minutes. Drain, but reserve 1 cup of the water.</div>
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3. Dry the garlic and the sauce pan, then heat the olive oil and the whole blanched garlic cloves on high heat. Fry for around 2 minutes, then deglaze with the balsamic vinegar and garlic water.</div>
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4. Bring to a boil, then simmer gently for 10 minutes. Add the sugar, rosemary, and thyme along with a pinch of salt. Leave to simmer until the garlic cloves are coated in a dark syrup (around 10 minutes). Set aside.</div>
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5. Assemble by placing the feta cubs into the pre-baked crust along with the butternut squash cubes and blistered cherry tomatoes, then add the garlic cloves and their syrup, making sure to spoon it evenly all over the other vegetables and cheese.</div>
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6. In a separate bowl, make the custard by beating the eggs until frothy, and then adding the yogurt and beating well. Add some salt and pepper to this mixture before pouring it into the crust over the rest, making sure to fill the gaps but can still see some veggies and cheese over the surface.</div>
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7. The recipe says to bake at 160°C 320°F for 45 minutes, but after 1 hour, mine was still not done, so I turned it up to 170°C 350°F for 20 more minutes. You want the custard to have set and the top to be golden. By this time the house smells so lovely you just can't handle it anymore.. you just want to dive into the oven and swim through all that magnificent caramelized garlic.</div>
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8. Let cool at least 20 minutes. You can do it!</div>
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<a href="https://3.bp.blogspot.com/-PVLqwx0DbLU/V_aaQG1XQVI/AAAAAAAAFeU/MzS7qHdGnWYu5foRSI-mwqpwzosVdn7swCLcB/s1600/DSC_0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-PVLqwx0DbLU/V_aaQG1XQVI/AAAAAAAAFeU/MzS7qHdGnWYu5foRSI-mwqpwzosVdn7swCLcB/s320/DSC_0035.jpg" width="320" /></a></div>
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I served mine with a crunchy salad of baby romaine, shredded cabbage, chickpeas, lime, cilantro, and olive oil.</div>
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So.. how did it taste? That first bite is transcending. It's crunchy from the caramelized garlic that crisped in the oven and creamy on the inside. The sharpness of the feta mixed with the tang of the oven roasted cherry tomatoes dance as if to thank you for having elevated them to this high ranking status.</div>
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That tart is honored to be your guest. This is genius at its best..</div>
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Stephhttp://www.blogger.com/profile/09228772698241615461noreply@blogger.com0