tag:blogger.com,1999:blog-8493475530332605912024-03-05T02:32:39.826-08:00Ruth Talks Foodruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-849347553033260591.post-42664611992506478032015-03-23T15:19:00.014-07:002020-07-27T16:16:25.440-07:00Gnocchi Guru Evan Kleiman Dishes on Italian Staple<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Evan Kleiman mixing Beet-Ricotta Gnocchi.</span></td></tr>
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When I heard that KCRW<a href="https://www.kcrw.com/culture/shows/good-food"> Good Food</a><a href="http://blogs.kcrw.com/goodfood/"> </a>host, author and chef <a href="http://www.kcrw.com/people/evan-kleiman">Evan Kleiman</a> was going to teach a class on making gnocchi at <a href="https://www.newschoolofcookingla.com/">New School of Cooking </a>in Culver City, I just had to sign up. I've been an avid listener to Kleiman's radio show since its inception in 1997; it's a smart, provocative and deeply satisfying mix of interviews, reviews and culinary exploration that excites the brain as much as the taste buds. </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">A sheet of potato gnocchi shaped by the students.</span></td></tr>
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The "Good Food" host, who often mentions her deep love of Italian cooking, has authored several <a href="http://www.amazon.com/-/e/B000AP808E">cookbooks</a> on the subject and ran a beloved L.A. restaurant, Angeli Caffe, which closed in 2012 after 28 years.<br />
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Until I took this class, I'd never attempted to make gnocchi (pronounced <b>nyawk</b>-ee). In fact, my household has become rather carb-phobic of late, with pasta and gnocchi seldom making an appearance. When gnocchi does show up, it's often the shelf-stable potato variety from <a href="http://www.traderjoes.com/">Trader Joe's</a>--quite good, but, no surprise, fresh is far superior.<br />
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"I don't believe in giving out recipes before class," Chef Kleiman announced as about 16 of us, perched on stools next to stainless-steel counters, looked on. "You have one opportunity to watch me and the rest of your life to look at the recipe."</div>
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Point taken. Our teacher was fun to watch--completely absorbed in what she was doing, yet imparting little gems of wisdom along the way to the room full of would-be sous chefs. Three hours sounds like a fair chunk of time, but it passes rather quickly when you're making three types of gnocchi, plus a meat sauce (<i>Ragù</i> <i>alla Bolognese</i>). </div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Semolina Gnocchi (<i>Gnocchi alla Romana</i>).</span><br />
<span style="color: magenta;">These are baked rather than boiled.</span><br />
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Of course it was Evan Kleiman who did most of the work, assisted by several members of New School's culinary staff. We pitched in when asked--cutting out semolina gnocchi (<i>Gnocchi alla Romana</i>) with small round cookie cutters; mixing the potato, flour and egg gnocchi (<i>Gnocchi di Patate</i>) with bench scrapers and our hands; shaping the small beet and ricotta "gnocchetti" into tiny pink balls and rolling them in flour. It was particularly satisfying when we finally sat down to sample the bounty we'd help create.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Mixing potato and flour for Potato Gnocchi.</span></td></tr>
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Here are a few tips I gleaned from the class, though I'm sure there are many more I can't decipher from my beet- and flour-stained notebook.</div>
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<span style="color: magenta;"><b>1.</b></span> The key to success in making gnocchi is allowing the mixture to stand for several hours or overnight--usually in the refrigerator--to absorb the liquid. (This is also true of other dumpling-like doughs, such as matzo balls.) If you don't allow the mixture to chill enough, it won't hold together in the hot liquid.</div>
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<span style="color: magenta;"><b>2.</b></span> Always do a "boil test" with a few gnocchi before dumping all of them in. When they float to the top, they're ready. Make sure that water is at least simmering when you put the gnocchi (potato or cheese) in.</div>
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<span style="color: magenta;"><b>3.</b> </span>Making potato gnocchi is a more like making pie dough than kneading bread. When you add flour, you want to mix it in to create a dough, but avoid working it so much that you activate the gluten, as you would when making bread.</div>
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<span style="color: magenta;"><b>4.</b></span> Ms. Kleiman used baked beets that were peeled and grated in her beet-ricotta gnocchi, which created gorgeous fuchsia-colored little rounds of cheesy dough. Golden beets, spinach or carrots would be good alternatives--and would add their own beautiful hues.</div>
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<b><span style="color: magenta;">5. </span></b>The ricotta cheese gnocchi can be made with almost no flour or with almond flour or potato flour if you want to make them gluten-free. </div>
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<b><span style="color: magenta;">6. </span></b>The key to ricotta gnocchi is using the right ricotta. "Don't use American ricotta as it's too wet and will require too much flour," Kleiman said. (Her preferred varieties are listed in the recipe below.)</div>
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<span style="color: magenta;"><b>7. </b></span>A pressure cooker is invaluable for cutting the time required to make an excellent sauce that tastes like the flavors have melded for at least a day, even though it has only cooked for an hour. Kleiman's favorite brand is Fagor, which claims that its pressure cookers can reduce the cooking time as much as 70%.</div>
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Potato gnocchi are particularly satisfying to make because "you never have to measure anything," Kleiman said. You just rice baked potatoes (minus skin) in a food mill or ricer with fine holes, dust with flour while still warm, add egg and mix with care (see Step 3 above). It's also possible to leave out the egg.</div>
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And finally, as she watched her class making gnocchi for the first time--some rolling the balls of dough a little too small, others a bit too large, some making it too wet, others kneading too much--Kleiman seemed undismayed.</div>
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"Cooking's a craft. You only get good at it by using your hands over and over again," she said. "It's very satisfying if it comes out right. If it doesn't, you eat it anyway. You eat your mistakes." </div>
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<div class="separator" style="clear: both; text-align: left;">Below are Kleiman's recipes for Beet-Ricotta Dumplings, Potato Gnocchi and <i>Ragù</i> <i>alla Bolognese. </i> All are taken almost verbatim from the handout our hard-working chef finally allowed us to have after we'd watched her create culinary magic in front of our eyes. </div>
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<b><span style="color: magenta;">Evan Kleiman's Preface to the Beet-Ricotta Recipe:</span></b></div>
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I'm giving you the recipe for the Beet Ricotta because they are so special, but really the recipe is the same whatever condiment you use (like sautéed zucchini). The only difference is how much additional flour you might need to add because of the additional moisture in the "condiments." Or you can make them totally plain. When I do that, I always add a little grating of fresh nutmeg. The default finishing of all these gnocchi is melted or brown butter and Parmesan. You can add sage to the butter or a sprig of rosemary for flavor.</div>
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You can make the "batter" up to 2 days ahead, and you can form the balls one day ahead. Because the moisture content of the ricotta varies, always make a tester of your mixture before you form all the balls.</div>
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These beet "gnocchetti" are a revelation. The color is intense, the flavor earthy and sweet and the texture has that kind of disappearing "cloud in the mouth" effect--the perfect recipe when you need to wow people, especially those who think they hate beets. Boy will they change their minds! </div>
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<span style="color: magenta;"><b>Beet-Ricotta Dumplings </b></span></div>
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Serves: 6-10 depending on appetite and size of menu</div>
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<span style="color: magenta;"><b>Ingredients:</b></span></div>
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2 medium or 4 small red beets, washed</div>
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2 pounds dry Italian ricotta<span style="color: magenta;">*</span></div>
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2 whole eggs</div>
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2 cups grated imported Parmesan cheese, plus more for the table</div>
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Coarse salt and freshly ground black pepper</div>
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1 cup (more if needed) all-purpose flour, plus extra for dredging</div>
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1 pound butter</div>
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2 bunches fresh sage leaves removed from the stems</div>
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<span style="color: magenta;">*</span>Use the <a href="http://www.angeloandfranco.com/services-view/ricotta/">Angelo & Franco</a> brand from <a href="http://www.wholefoodsmarket.com/">Whole Foods</a> or the Gioa brand at Italian markets.</div>
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<span style="color: magenta;"><b>Directions:</b></span></div>
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<span style="color: magenta;"><b>1.</b> </span>Wrap washed beets in aluminum foil and place on baking sheet. Bake in 450 degree oven until tender--approximately 45 minutes.</div>
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<span style="color: magenta;"><b>2.</b></span> Remove from the oven and let beets cool. Slip the skins off with your hands. Grate beets into a mixing bowl on the large hold of a box grater. </div>
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<span style="color: magenta;"><b>3.</b> </span>Add the ricotta, eggs, Parmesan cheese, salt and pepper to the beets.</div>
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<b><span style="color: magenta;">4. </span></b>Mix slowly in a stand mixer with a whisk attachment or with a spoon until combined. (Beware of colorful splashes from the bowl!) </div>
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<b><span style="color: magenta;">5.</span> </b>Add 1 cup flour and mix again. Set the mixture aside for a minimum of 2 hours in the refrigerator. It can be made up to two days ahead.</div>
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<b><span style="color: magenta;">6. </span></b>To form the gnocchetti, roll a small walnut-sized piece of mixture into a little ball.</div>
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<b><span style="color: magenta;">7. </span></b>Drop it onto a shallow pan (pie pan or cookie sheet) covered with enough flour to coat all sides of the balls.</div>
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<b><span style="color: magenta;">8.</span> </b>Lay each dumpling on a parchment-lined baking sheet, lightly covered with flour. Continue forming the gnocchetti until all the mixture is gone. You can then refrigerate the little dumplings up to one day in advance.</div>
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<b><span style="color: magenta;">9.</span> </b>Just before you are ready to serve, melt the butter together with the sage leaves in a skillet. Let the butter lightly brown. The sage leaves should be nice and crispy. Set the brown butter and sage aside while you cook the gnocchetti.</div>
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<span style="color: magenta;"><b>10.</b> </span>Slip the gnocchetti into a pot of simmering, salted water. Wait until they float to the surface of the water and continue to cook for an additional minute. </div>
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<b><span style="color: magenta;">11.</span> </b>Using a slotted spoon, remove the gnocchetti from the water as they are done. Place them on a serving platter. Once all the gnocchetti are on the platter, top with melted butter and crispy sage, plus a liberal dusting of Parmesan cheese. Serve to oohs and aahs!</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Sheets of gnocchi awaiting their hot bath.</span></td></tr>
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<span style="color: magenta; font-family: times, "times new roman", serif;"><b>Potato Gnocchi </b></span></div>
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<span style="color: magenta; font-family: times, "times new roman", serif;"><i>(Gnocchi
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<span style="font-family: times, "times new roman", serif;">2 pounds mixture of russet and Yukon or other yellow-fleshed potatoes, scrubbed</span><br />
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<span style="font-family: times, "times new roman", serif;">300-350 grams 00 flour or all-purpose flour, plus extra for kneading and rolling</span><br />
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 teaspoons kosher salt</span></div>
<span style="font-family: times, "times new roman", serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 eggs, beaten</span></div>
<span style="font-family: times, "times new roman", serif;">
</span>
<br />
<div style="text-align: center;"><br /></div><div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fAPBTTQU2TARs47T_u026qjv8RDwVom4QDscyzcjGhIDRmawMcJhxQtAB7Xi2h_jfrxzdkNzQ6w_gnTNhejHmTro7dRC9S0UBzeAW7Dmc_5ut35l3GXC9SKHY0XrYOp0jQ8cn2t5c4g/s1600/Shaping_Pot_Gnocchi.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-fAPBTTQU2TARs47T_u026qjv8RDwVom4QDscyzcjGhIDRmawMcJhxQtAB7Xi2h_jfrxzdkNzQ6w_gnTNhejHmTro7dRC9S0UBzeAW7Dmc_5ut35l3GXC9SKHY0XrYOp0jQ8cn2t5c4g/s1600/Shaping_Pot_Gnocchi.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Making potato gnocchi.</span></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span><b><span style="color: magenta;">Directions:</span></b></div>
<div style="text-align: center;">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>1.</b></span><span style="color: #333531;"> </span>Preheat oven to 400 degrees. Prick potatoes and place directly on metal oven racks. Bake potatoes until soft and yielding.</span><br />
<span style="color: #333531;"><span style="mso-spacerun: yes;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></span>
<span style="font-family: times, "times new roman", serif;"><b><span style="color: magenta;">2. </span></b>Remove baked potatoes from oven and carefully
remove the peel. The potatoes will, of
course, be very hot. Press through a
food mill or potato ricer onto a floured board, preferably wood.</span><br />
<span style="font-family: times, "times new roman", serif;"><br /></span>
<br />
<span style="color: magenta; font-family: times, "times new roman", serif;"><b>3. </b></span><span style="font-family: times, "times new roman", serif;">Chop up the potato further using a bench scraper, then sprinkle flour and a little egg over dough that isn't too wet. The goal is to control moisture so you don’t have to add too much flour, which has gluten and will cause tough gnocchi in large quantities.</span><br />
<div class="MsoNormal">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>4. </b></span>Cut
off a manageable chunk of dough and roll it into a 1-inch diameter snake. Cut snake into pieces between 1/2 and 1 inch. You may lightly score with fork tines or poke
your index finger into each pillow making an indentation or you can use them as simply little
pillows.</span></div>
<div class="MsoNormal">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><b><span style="color: magenta;">5. </span></b>Lay the gnocchi on a parchment
or plastic wrap lined tray and refrigerate until ready to use. They should be cold. You make also freeze them on the tray for
later use, collecting them when hard for storage in a zip bag.</span></div>
<div class="MsoNormal">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>6. </b></span>To
cook, bring water to a boil, add salt, then turn heat to a simmer. Add the gnocchi (if frozen do not
defrost). Gnocchi are done when they rise to the top of
the water. I usually let them cook
another few seconds. </span></div>
<div class="MsoNormal">
<span style="color: magenta; font-family: times, "times new roman", serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>7. </b></span>Remove from water
with a slotted spoon. Lay spoon on a
towel to collect additional water. Serve
on a platter with sauce of your choice.
You may also sauté them in butter like spåtzle after they are boiled.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGRub0olg2kIIsnw_rwjh3SQTdV0z9YzshXriDnCeVsAiy9pPEYXu6Jg3LXWukjmsvIbxjwJiZ3-bZbgRG_-inj4skySnavEBrbCcbp-Bi2re0DrQ405vmRM48KcFcwy20e6zR5q-pHw/s1600/Ragu.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGRub0olg2kIIsnw_rwjh3SQTdV0z9YzshXriDnCeVsAiy9pPEYXu6Jg3LXWukjmsvIbxjwJiZ3-bZbgRG_-inj4skySnavEBrbCcbp-Bi2re0DrQ405vmRM48KcFcwy20e6zR5q-pHw/s1600/Ragu.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">Ragù alla Bolognese in a pressure cooker.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: magenta; font-family: times, "times new roman", serif;"><b>Ragù
alla Bolognese</b>*</span><br />
<span style="color: magenta; font-family: times, "times new roman", serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: magenta;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: magenta;"><b>Ingredients:</b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div class="MsoNormal">
</div>
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">1
ounce dried porcini or 1 tablespoon porcini powder</span></div>
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 tablespoons butter</span></div>
<span style="font-family: times, "times new roman", serif;"></span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 tablespoons olive oil</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 celery stalks, peeled and minced</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 carrots, peeled, trimmed and minced</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">1 onion, peeled and finely diced</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">Salt to taste</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 peeled garlic cloves, minced</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 lbs ground chuck or ground meat (not lean)</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">½ lb sweet Italian sausage</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">1 cup red wine</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">Small handful finely chopped Italian parsley</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">3 sage leaves, coarsely chopped</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">2 cups water or broth</span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">1 can tomatoes in juice, blended </span></div>
<span style="font-family: times, "times new roman", serif;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;">Additional salt and pepper to taste</span></div>
<span style="font-family: times, "times new roman", serif;">
</span>
<br />
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<span style="font-family: times, "times new roman", serif;">
</span>
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;">*</span>Recipe calls for a pressure cooker, but I assume you could cook it without one just by adding more time. </span></div>
<span style="font-family: times, "times new roman", serif;">
</span><br />
<div class="MsoNormal">
</div>
<div style="text-align: center;">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div style="text-align: center;">
<span style="color: magenta; font-family: times, "times new roman", serif;"><b>Directions:</b></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="color: #333531;"><span style="font-family: times, "times new roman", serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>1.</b></span> Put the porcini mushrooms in a small bowl and cover with warm water. Let dry mushrooms soak for 30 minutes. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>2. </b></span>Sauté the celery, carrot and onions in butter and olive oil with salt to taste
until they begin to soften.</span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>3.</b></span> While
the vegetables are sautéing, put the ground meat and sausage in a bowl and add
milk. Stir to mix. The meat should become fluffy.</span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;">
<br /><span style="color: magenta;"><b>4. </b></span>When vegetables soften, add garlic and sauté until you smell the aroma. Then add the ground meat and milk mixture and
sauté until brown.</span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="color: magenta;"><b>5.</b></span> Add the wine, raise
heat and cook off alcohol. Add herbs,
broth or water, tomatoes in juice and salt and pepper to taste.</span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><span style="mso-spacerun: yes;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: times, "times new roman", serif;"><b><span style="color: magenta;">6.</span></b> Close the pressure cooker according to
manufacturer directions. Bring to high
pressure and set to maintain pressure.
Cook for 1 hour, take off heat and let pressure reduce naturally.</span><br />
<br class="Apple-interchange-newline" />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqUTqidsKozN-cmQbX-OhSwlACw7MpyjWdORy_P-4RpOhiBW-5yucdzNJSw9ZUkeBS0sr252QasY9QtK7sXQoXElqkV-Ded81XTgGAdxuKKCHODI5kAxqsHgD4kEnLXXT_IyG9sQAkM0/s1600/Gnocchi_Served.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqUTqidsKozN-cmQbX-OhSwlACw7MpyjWdORy_P-4RpOhiBW-5yucdzNJSw9ZUkeBS0sr252QasY9QtK7sXQoXElqkV-Ded81XTgGAdxuKKCHODI5kAxqsHgD4kEnLXXT_IyG9sQAkM0/s1600/Gnocchi_Served.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: magenta;">A feast!</span></td></tr>
</tbody></table>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-63697103113558836362015-03-16T00:01:00.001-07:002015-03-18T10:20:00.458-07:00Got a Yen for Deli Food? Lenny's Is the Place!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3TrQ9CqCuLaAu0PTm6xZBalZuvPaSOCFFaWPFD3EzMABkCduqf5O1XDX2KCF9U2lwAyAXUHasoMUg7TGmDuBMn6k0BaV_ceYpM06AZUQr2A43LYLGa4U5J0pwlGHb4WXf2wvgZ9pows/s1600/MBSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS3TrQ9CqCuLaAu0PTm6xZBalZuvPaSOCFFaWPFD3EzMABkCduqf5O1XDX2KCF9U2lwAyAXUHasoMUg7TGmDuBMn6k0BaV_ceYpM06AZUQr2A43LYLGa4U5J0pwlGHb4WXf2wvgZ9pows/s1600/MBSoup.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Enough matzo ball soup for two! (Photos by Jefferson Graham)</span></td></tr>
</tbody></table>
<div>
A recent trip to see the delightful documentary <a href="http://ruthtalksfood.blogspot.com/2015/03/deli-man-lovingly-brings-delicatessen.html">"Deli Man"</a> at the <a href="http://www.laemmle.com/theaters/1">Royal</a> in West Los Angeles left us craving deli fare--not exactly surprising, given the subject matter. Our initial plan was to go to <a href="http://www.cantersdeli.com/home">Canter's</a>, the beloved 84-year-old LA institution on Fairfax. But traffic and the logistics of bringing five hungry souls from disparate locations together on a Saturday night dictated a change in plans. We decided to save Canter's for another day and go to <a href="http://www.lensdeli.com/">Lenny's Deli</a> on Westwood Blvd. near Pico.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQfuA2_ZaDLv3nMkBhSppGU4EZMzdc3DIF7YHad7ihMY_WEPGStB-eNuv5_a8DJEsJ2u4fUrV4o3LNK5hccFAjvW7DCDdL3Vsl6etNMjN1yCMzARzF7tjuf35uPbst7HWanS38IUjV3E/s1600/Lenny'sBakery.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEQfuA2_ZaDLv3nMkBhSppGU4EZMzdc3DIF7YHad7ihMY_WEPGStB-eNuv5_a8DJEsJ2u4fUrV4o3LNK5hccFAjvW7DCDdL3Vsl6etNMjN1yCMzARzF7tjuf35uPbst7HWanS38IUjV3E/s1600/Lenny'sBakery.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Casing the baked goods. (Photo from Lenny's website)</span></td></tr>
</tbody></table>
<br />
Lenny's opened about two years ago when another venerable deli, Junior's, shut its doors after 50-plus years. We'd lived a stone's throw away from Junior's when my son Sam was small and had loved the place--especially the glassed-in bakery counter where I'd often stop by on a Friday afternoon to pick up a loaf of challah, plus a butter cookie with rainbow sprinkles for my son and a giant black-and-white cookie for my husband. The counter is still there, enclosing the same tantalizing rows of cookies and pastries. The adjacent deli counter in the spacious entry also remains, with its long shelves replete with sliced meats, smoked fish, cheeses, pickles an other requisite deli fare. In fact, a lot about Lenny's looks very familiar. Same Naugahyde-seated booths with wavy glass partitions, showbiz pics on the walls (we sat beneath a photo of Sammy Davis, Jr.). Was this Junior's redux?<br />
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCsCucU3HFXqywalNUDysGSeC5aE2mLzzC7exxQKgCjlsRz4MZJ3WjLq3pTjn7-QwBttUjDppa6EmDwiqc6roznkb70h1FyZiuK6tgXZgfUt5BDvLmi6H38JoGv-VxThVFmSa0bRIjHo/s1600/PianoMan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCsCucU3HFXqywalNUDysGSeC5aE2mLzzC7exxQKgCjlsRz4MZJ3WjLq3pTjn7-QwBttUjDppa6EmDwiqc6roznkb70h1FyZiuK6tgXZgfUt5BDvLmi6H38JoGv-VxThVFmSa0bRIjHo/s1600/PianoMan.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Memphis "Piano" Joe plays his heart out.</span></td></tr>
</tbody></table>
<br /></div>
<div>
Not quite. A jazz-playing keyboardist filled the place with music that made you want to dance and sing--or at least try to name that tune. Our waiter, Sixto, couldn't have been more different than the stereotypical sassy Jewish waitress who practically orders for you--he was as accommodating as could be, supplying us with generous portions of sliced half-sour pickles and sauerkraut, extra bowls and plates for splitting up the generous portions of soup and meat-filled sandwiches, takeout cartons for leftovers--all with a wide smile, as if we were his only customers, although the place was packed.<br />
<br /></div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdMibulwoEM0jfjiJOpQs9RNgWmujAlyWkJbU_batRn2Bff2L3DMF3Bn3roXS6D_xGP2xSeGrAT365MkmWxAAP8kXcdqpznpTljEosbLTjrCxL9Orcw8unQdxl_6fcVwsj_V_YXVVoVo/s1600/FishPlate.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcdMibulwoEM0jfjiJOpQs9RNgWmujAlyWkJbU_batRn2Bff2L3DMF3Bn3roXS6D_xGP2xSeGrAT365MkmWxAAP8kXcdqpznpTljEosbLTjrCxL9Orcw8unQdxl_6fcVwsj_V_YXVVoVo/s1600/FishPlate.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Lenny's Bagel Brunch Platter, with lox, whitefish and cod.</span></td></tr>
</tbody></table>
As for our food, we loved it all and ate beyond capacity, because that's what you do at a deli. We went for the traditional menu: matzo ball soup; corned beef, pastrami and turkey on rye (not together, of course); lox, whitefish, bagels and cream cheese. Then, stuffed though we were, we couldn't resist ordering a chocolate egg cream and a slice of carrot cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4ZHo-dvuxiJAMerehXyZXwVD0r4x2jo9h5rO8TqVMP76LQ6AiHkTs9jQ56oMTbZK_4Ic1zWw88BqiQfl5L_rt8ZWTqGUTW8T54yEkf7tgCp05NAwmHkHpAwanfRW77Zl4IUVV6MClSk/s1600/Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4ZHo-dvuxiJAMerehXyZXwVD0r4x2jo9h5rO8TqVMP76LQ6AiHkTs9jQ56oMTbZK_4Ic1zWw88BqiQfl5L_rt8ZWTqGUTW8T54yEkf7tgCp05NAwmHkHpAwanfRW77Zl4IUVV6MClSk/s1600/Cake.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Not to hard to guess what this is.</span></td></tr>
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Still, since a deli these days must be all things to all people, and this is, after all, LA, home to possibly the most health- and body-conscious population on the planet, the menu contains plenty of choices for the vegan and gluten-free set, such as Tofu Veggie Scramble and Kale Salad, plus sugar-free and gluten-free desserts. The menu proudly proclaims that Lenny's serves "cage-free eggs only!" and "organic or locally grown products" when available. However, though I was pleased to see a deli with a conscience, it didn't stop me and everyone else from eating as we pleased for one happy evening.<br />
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<br />
Here's the audio of what we thought of our visit to Lenny's. My hubby, <a href="http://jeffersongraham.net/">Jefferson Graham</a>, a tech writer, videographer and photographer for USA Today, couldn't resist taking over the microphone, but he's so good at it, I let him. You'll also hear from photographer Mike Ansell; his 93-year-old father, Norman, a deli connoisseur of longstanding; Jeff's mom, Judy Graham, a talented knitting guru with a popular YouTube channel, <a href="https://www.youtube.com/user/knittingtipsbyjudy">Knitting Tips by Judy</a>; yours truly, and Jeff, who, by the way, took most of the pictures. I dedicate this post to him. </div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-55447215678260068832015-03-07T09:40:00.001-08:002015-03-21T08:17:41.224-07:00'Deli Man' Paints Loving Portrait of Endangered Institution<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlEIZVxwuLeU0CjDIeSFA-kpENWCqR-FrRiH8LRPuNxiXqHyXbQDnXrhgW73WpQsKPDwyCzEUYKVoGeJlZPg-Y2XdkvnX7pQMkyH3vZXOyYGrXwkPhpZNtEfLosbl_mncIqetBoKfZgE/s1600/Ziggy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlEIZVxwuLeU0CjDIeSFA-kpENWCqR-FrRiH8LRPuNxiXqHyXbQDnXrhgW73WpQsKPDwyCzEUYKVoGeJlZPg-Y2XdkvnX7pQMkyH3vZXOyYGrXwkPhpZNtEfLosbl_mncIqetBoKfZgE/s1600/Ziggy.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;">Ziggy Gruber in front of the Royal Theatre sampling hamantaschen.</span><br />
<span style="color: blue;">(Photo by Jefferson Graham)</span><br />
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<span style="font-family: Times, Times New Roman, serif;">The threatened culture of the
Jewish delicatessen is affectionately portrayed in the new documentary, “Deli Man,”
which opened this weekend in a handful of theaters across the country. We saw it at the <a href="http://www.laemmle.com/theaters/1">Royal</a> in West Los Angeles, where the smell of pickles and pastrami that happy audience members had purchased from the <a href="http://www.cantersdeli.com/home">Canter's</a> truck parked outside the theater only heightened the experience.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">If you're a fan of matzo ball soup and pastrami on rye--heck, even if you aren't--you will love this movie. It's funny, it's touching, it's a history and a revelation. And it won't make you fat, but it will cause you to make a beeline for the nearest deli (assuming you can find one) in search of some corned beef and kreplach. It made me want to open a deli myself--except that it's clear from the film that it's a daunting, all-but-impossible business these days that only crazy-in-love deli men (and they do all seem to be men) like the doc's star, David "Ziggy" Gruber would even attempt.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">As the filmmakers point
out—kosher (or "kosher style"--i.e., Jewish) delis are an endangered species, with perhaps as few as 150 left in a country that used to have thousands. Surprisingly, there are a number of third-generation deli men like Ziggy for whom preserving the deli--which dates back more than 160 years to German-Jewish immigrants--is almost a religion. A former New Yorker, Ziggy runs <a href="http://www.kennyandziggys.com/">Kenny & Ziggy's New York Delicatessen Restaurant</a>, a thriving deli in Houston, Texas, astonishing those of us who imagine that Jewish culture and food exist only on the coasts. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">The film does a great job taking us behind the scenes as Ziggy hand
slices his Nova lox, adds Manischewitz wine to his veal chops, kibitzes with his customers and jokes with his mostly
Spanish-speaking employees, whom he calls his family. As one of the workers points out, Ziggy, who was inspired to continue the deli tradition by his grandfather, who ran New York's famous Rialto Delicatessen on Broadway, has a very big heart. To me, he seems like an old soul in a young body, a man on a mission to save Jewish delis and a food that was part of a culture wiped out by the Holocaust for future generations.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ziggy's deli isn't the only one we visit in this film, the third in a Jewish documentary trilogy by Erik Greenberg Anjou. There are proprietors of establishments in New York, San Francisco, Los Angeles, Florida, Chicago and Toronto, many, like Ziggy, third-generation. All point out how difficult it is to deal with rising costs and dietary changes that are threatening the deli culture of old, where schmaltz (chicken fat), as one author pointed out, was "the WD-40 of the kosher kitchen." But this account leaves out how very funny, nostalgic and inspiring this film is. Among those weighing in on their love of delis old and new are Jerry Stiller, Fyvush Finkel, Larry King and Freddie Roman. Go see it. Then repair to your nearest deli to nourish your inner <i>fresser </i>(glutton).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Ziggy appeared at the Royal on opening night, taking part in a lively Q&A that demonstrated that interest in deli food and culture is definitely alive and well--at least in Los Angeles. I was lucky enough to meet the real-life deli man, pictured above sampling some of my <a href="http://ruthtalksfood.blogspot.com/2015/03/is-it-cookie-pocket-hat-its-hamantasch.html">hamantaschen</a>, which I just happened bring to the opening. “These are very good,”
he said, pulling another from the bag. Hmmm... There may a future for me yet in the deli biz. </span><br />
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<span style="color: blue;">Note:</span> "Deli Man" made us so hungry we went to <a href="http://www.lensdeli.com/index.php">Lenny's Deli</a> in West L.A. Read all about it <a href="http://ruthtalksfood.blogspot.com/2015/03/got-yen-for-deli-food-lennys-is-place.html">here</a>.</div>
ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com2tag:blogger.com,1999:blog-849347553033260591.post-4863270681303817442015-03-04T09:44:00.001-08:002020-07-28T10:31:42.702-07:00Is It a Hat? A Pocket? A Cookie? It's a Hamantasch!<div class="separator" style="clear: both; text-align: center;">
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Purim, sometimes called the Jewish Halloween because it involves costumes and treats, arrives this year on the evening of March 4. While I may not head for the local synagogue to listen to a reading of the "megillah"--the traditional recitation of the biblical story of Esther and how she saved her people from the villainous Haman--I can never resist the urge to make hamantaschen, the filled triangle-shaped cookies associated with this ancient holiday. The cookie's name is Yiddish for Haman's pockets, but when I was growing up, we were always told it meant Haman's hat, so I pictured this bad guy with a tricornered hat filled with prunes and nuts, which is what my mother used to put in the pastries. In Israel, the cookies are called oznei Haman, or Haman's ears. In any case, they represent some part of this very wicked man, who, according to the <a href="http://en.wikipedia.org/wiki/Purim">story</a>, had convinced the king of 5th-century B.C.E. Persia to let him exterminate all the Jews--until Esther, the king's wife, who just happened to be Jewish, persuaded him to get rid of Haman instead.<br />
One of the most joyous of Jewish holidays, customs on this day include dressing up as the key characters in the Purim tale, exchanging gifts of food and drink, donating to the poor, reciting the story of Esther (in other words, the whole megillah!), and--my favorite--making and eating hamantaschen.<br />
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The cookies are a bit of work but a lot of fun to make. Traditionally, they often contained poppy seed (<i>mohn</i>) or prune or apricot (<i>lekvar</i>) fillings, but there's a lot of room for creativity. A quick search on <a href="https://www.pinterest.com/search/pins/?q=hamantaschen">Pinterest</a> yielded myriad variations on the triangular pastry, from <a href="http://kitchen-tested.com/2014/02/20/rainbow-hamantaschen/">rainbow</a> hamantaschen to <a href="https://www.pinterest.com/pin/28499410118366292/">taco</a> and <a href="http://www.couldntbeparve.com/2012/03/smore-hamentashen/">s'more</a> hamantaschen (graham cracker crust filled with marshmallow fluff and chocolate).<br />
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There were even more variations on how to shape the cookies into the requisite three-corner shape without having the cookies open up while baking and/or erupt like mini volcanoes. On her <a href="https://toriavey.com/">blog</a>, Tori Avey gives an excellent step-by-step description of how to fold the cookies in a sort of triangular pouch that remains intact in the oven. I prefer the "pinch" method, which, after a bit of practice, I've found works beautifully. You can play around. But there are a few principles that make the difference between a happy hamantasch experience and one that makes you give up and reach for the nearest Girl Scout Thin Mint. (But should you have a yen for one, you're in luck--there's actually a recipe for <a href="https://pragmaticattic.wordpress.com/2011/03/09/midnight-mint-hamantaschen/">chocolate mint</a> hamantaschen!)<br />
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For the dough, I used a recipe I found in one of my favorite Jewish cookbooks, Joan Nathan's <a href="http://www.amazon.com/Jewish-Holiday-Kitchen-Joan-Nathan/dp/080520900X">The Jewish Holiday Kitchen</a>. I made three fillings, one prune, one chocolate-almond and one with apricot jam, coconut and almonds (see below). But there is nothing to stop you from experimenting; it's what makes baking fun.<br />
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<span style="color: #990000;"><b>Hamantaschen Dough</b></span></div>
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Makes enough for 24 to 36 cookies<span style="color: #990000;"><b>*</b></span></div>
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(Adapted from Joan Nathan's <i>The Jewish Holiday Kitchen</i>)</div>
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<span style="color: #990000;"><b>Ingredients:</b></span></div>
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2/3 cup unsalted butter (or pareve shortening), softened</div>
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1/2 cup sugar</div>
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1 large egg</div>
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1/2 teaspoon vanilla</div>
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2 1/2 to 3 cups unbleached all-purpose flour</div>
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1 teaspoon baking powder</div>
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1/4 teaspoon salt</div>
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1/2 teaspoon grated orange zest (optional)</div>
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1 large egg (optional)</div>
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<span style="color: #990000;"><b>Directions:</b></span></div>
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<span style="color: #990000;"><b>1.</b> </span>Cream the butter and sugar in a large bowl, using either a food processor or mixer.<span style="color: #990000;"><b>**</b></span></div>
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<b><span style="color: #990000;">2.</span> </b>Add the egg, vanilla and zest, if using. Continue mixing until the batter is smooth. </div>
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<span style="color: #990000;"><b>3.</b></span> Sift flour and baking powder into a small bowl, beginning with the smaller amount of flour. Save the remaining half cup to add to sprinkle on the dough if needed when you roll it out later.</div>
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<span style="color: #990000;"><b>4. </b></span>Add the flour to the butter mixture, pulsing or mixing until a ball of dough is formed. Try to avoid over-mixing as it will create a tough dough.</div>
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<span style="color: #990000;"><b>5. </b></span>Split the dough into three or four balls, covering each in plastic wrap. Refrigerate 3-4 hours or overnight.</div>
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<span style="color: #990000;"><b>6. </b></span>Preheat oven to 375 degrees. Cover a cookie sheet with parchment or grease it lightly with butter or a spritz of oil.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUKqee6bNXbl0_ttewLk9sZiBRrvJLnI9CKiI7fxhvh_kVC_W2u1jFqr1Ev7ROG1uTAUq8EZRQAch0B-KGh7ZHEJiO34Yl-5ZE7IDyv0CC4ID4JSOZAopecjaQ6Cljk3wB173wiNtnlw/s1600/Ham-roll.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiUKqee6bNXbl0_ttewLk9sZiBRrvJLnI9CKiI7fxhvh_kVC_W2u1jFqr1Ev7ROG1uTAUq8EZRQAch0B-KGh7ZHEJiO34Yl-5ZE7IDyv0CC4ID4JSOZAopecjaQ6Cljk3wB173wiNtnlw/s1600/Ham-roll.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Rolling out dough using plastic wrap</span></td></tr>
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<b><span style="color: #990000;">7. </span></b>Take a packet of dough and roll out to the thickness of about 1/8 inch (you just have to guess at this!) on a lightly floured board or between two sheets of plastic wrap (my preferred method). Cut into 2 1/2- to 3-inch circles (I used a floured glass that was just shy of 3 inches in diameter).<span style="color: #990000;"><b>***</b></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI_3N7VLGzESBvfJW9jBc-seSy6cu2tn84OE4kxdMmyI0XN0XS8ft0SYED9zY9dqHgAsKp5WVQFTjbXFMh9wM1h8L_mM7xP_w1YO3TxG07F0lY3NAoxHK27CpQdftRIJH0_rBJH8fUwc/s1600/Ham-cutout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZI_3N7VLGzESBvfJW9jBc-seSy6cu2tn84OE4kxdMmyI0XN0XS8ft0SYED9zY9dqHgAsKp5WVQFTjbXFMh9wM1h8L_mM7xP_w1YO3TxG07F0lY3NAoxHK27CpQdftRIJH0_rBJH8fUwc/s1600/Ham-cutout.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Using a glass to make circles</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">A teaspoon of filling in the center</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfdrSGrZVVMLyNWUvQbD_95PrDKs6e_ywUyh_fWKA45iEPPLbXwuTQyBDM6vSdpK4C52ZnPkThPBv7W_z7RRf1A70RUj92z_cfyWhFWxn8sHUNmZFHbbfyGD9z_YPvZHkgJ7mtacpGAg/s1600/ham-shape.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKfdrSGrZVVMLyNWUvQbD_95PrDKs6e_ywUyh_fWKA45iEPPLbXwuTQyBDM6vSdpK4C52ZnPkThPBv7W_z7RRf1A70RUj92z_cfyWhFWxn8sHUNmZFHbbfyGD9z_YPvZHkgJ7mtacpGAg/s1600/ham-shape.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Turning a circle into a triangle</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd-bFhugzlyHCRo2z07F81kNB8JsmaiwlQt3TCNVFhOoMlA4S332G-qDkgwQeJZKgQ73H-TcBiPmHUovwRMuJ3x6DS9vtuvDMq1AiHAhJyJ8Ce2PoVjbm1-xm_9lPbp4cUBIIx8TjBSE/s1600/Ham-shaped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd-bFhugzlyHCRo2z07F81kNB8JsmaiwlQt3TCNVFhOoMlA4S332G-qDkgwQeJZKgQ73H-TcBiPmHUovwRMuJ3x6DS9vtuvDMq1AiHAhJyJ8Ce2PoVjbm1-xm_9lPbp4cUBIIx8TjBSE/s1600/Ham-shaped.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Ready for the oven!</span></td></tr>
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<span style="color: #990000;"><b><br class="Apple-interchange-newline" />8. </b></span>Fill with about 1 teaspoon of filling (better too little than too much!). Then, using your two forefingers, push the top two thirds of the cookie toward the center. Fold up the bottom third upward with your two thumbs, and press lightly together, leaving some of the filling showing in the center. Lightly pinch the three seams together.<br />
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<span style="color: #990000;"><b>9. </b></span>If you wish (I did), lightly brush the cookies with a beaten egg before putting them in the oven. Bake for 10-15 minutes until lightly browned. Prepare remaining hamantaschen while the others are baking. </div>
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<span style="color: #990000;"><b>Notes:</b></span></div>
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<span style="color: #990000;"><b>*</b></span>The number of cookies is dependent on how thick you roll the dough and how large you make the cookies. I used a water glass measuring almost 3 inches to cut out the circles.</div>
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<span style="color: #990000;"><b>**</b></span>I found the food processor worked beautifully for making the dough. I pulsed the butter a few times before adding the sugar, egg and vanilla and mixing until smooth. I then added the flour and pulsed a few times until well combined. A hand or stand mixer would also work.</div>
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<span style="color: #990000;"><b>***</b></span>If you don't have a cookie or biscuit cutter, a floured water glass works fine, although sometimes you have to use a knife to coax the circle of dough out of the glass.</div>
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<b><span style="color: #990000;">Prune Filling</span></b></div>
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<b><span style="color: #990000;">Ingredients:</span></b></div>
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1 cup finely chopped pitted prunes </div>
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1/4 raisins, soaked in 1/4 cup juice, sweet wine or water</div>
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1 cup water (or more if needed)</div>
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2-3 tablespoons lemon juice</div>
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1 teaspoon lemon zest</div>
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1/4 cup honey</div>
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1/2 cup chopped walnuts</div>
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<b><span style="color: #990000;">Directions:</span></b></div>
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<b><span style="color: #990000;">1.</span></b> Put chopped prunes into small saucepan with water and soaked raisins, including juice.</div>
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<b><span style="color: #990000;">2. </span></b>Boil, then simmer until soft, checking frequently to make sure the liquid hasn't boiled away. Before it does, be sure to add more water. The smell of burnt prunes is not very appetizing!</div>
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<b><span style="color: #990000;">3.</span></b> Add the lemon juice, zest and honey. Stir well. </div>
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<b><span style="color: #990000;">4. </span></b>Mash with a potato masher or use an immersion blender if you want a smoother consistency. (I didn't, and the cookies tasted just fine.) Stir in chopped walnuts.<br />
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<span style="color: #990000;"><b>Suggestions for other fillings</b></span></div>
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I made two, but, as I didn't measure carefully, I will just include the basic ingredients, leaving it up to you to experiment. The Internet, of course, is always a great resource!</div>
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<span style="color: #990000;"><b>Chocolate Almond Filling</b></span></div>
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I took a shortcut and used Love 'n Bake's <a href="http://www.americanalmond.com/shop/our-products/bake-stable-schmear-fillings/loven-bake-chocolate-schmear-12-oz-can/">Chocolate Schmear</a> filling, mixing equal parts with almond butter, adding a tablespoon or two of milk (you can use almond milk if you prefer) to thin the mixture a little, plus another couple of tablespoons of chopped roasted almonds. I added one drop of almond extract. The mixture should be thick but pliable. </div>
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<span style="color: #990000;"><b>Other ideas:</b></span></div>
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I mixed apricot jam with toasted coconut and chopped walnuts. Any jam mixed with your choice of nuts and/or coconut would work. If the mixture is too thick, add a little water. If it's too sweet, add some lemon juice. <a href="http://www.nutellausa.com/">Nutella</a>, the flavor du jour, would also make a delectable filling for hamantaschen. As for turning these pastries savory, I may be too much of a traditionalist for that, but there's one I saw filled with <a href="http://www.thekosherologist.com/recipes/easy-pulled-bbq-brisket-hamentaschen">brisket</a> that looks intriguing...</div>
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Happy baking!</div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com2tag:blogger.com,1999:blog-849347553033260591.post-65476047484367634412015-02-09T17:50:00.000-08:002015-03-22T11:57:37.444-07:00DIY Granola: It's Easy!<br />
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Granola's hot! And you don't have to break the bank to buy it and worry that it's filled with everything you're trying to avoid--like too much fat, sugar, salt and gluten. The solution? Make it yourself. It's really easy. But first a little history. I find it fascinating, but if you don't, skip to the recipe at the end!<br />
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Once maligned as sixties hippy food for "crunchy" liberal types, granola, according to <a href="http://www.foodreference.com/html/artgranola.html">FoodReference.com</a>, traces its lineage back to one health-conscious doctor/nutritionist/would-be Presbyterian minister called Sylvester Graham, an early 19th century evangelist for vegetarianism and inventor of the graham cracker.<br />
Later that century, another health-conscious doctor used graham flour to create twice-baked "health" food he called "granula," which John Harvey Kellogg of Corn Flakes fame, a Seventh Day Adventist who ran a sanitarium in Battle Creek, Mich., turned into a baked, ground whole grain product renamed "granola."<br />
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Fast forward to the 1960s when granola as we know it came to be. Some link that resurgence to the 1969 Woodstock Music and Art Festival, which drew 400,000 people to a farm in upstate New York--and where massive amounts of granola were served. Out of this watershed rock 'n' roll moment emerged a recipe for <a href="http://www.woodstockpreservation.org/Gallery/TheFoodLine.htm">Sunshine Happy Hippy Granola</a>, which isn't all that much different than the recipe below.<br />
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Okay. Enough time travel. Back to 2015. Granola seems to have shed its hippy image and simply become hip--and expensive. I've seen prices ranging from $3.99 a pound for bulk granola to $12.99 a pound for a "gourmet" version.<br />
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At the top of the price pyramid are gluten-free, non-GMO, organic and/or locally sourced varieties with a range of fancy-sounding names that sound like cookies, cakes or hot drinks and display a knack for creative marketing and packaging ideas. But you can easily make something similar--maybe even better--for less money with less sugar and more of the ingredients that appeal to you and none of the ones that don't. I can't promise that this granola is low in calories--it's not, so watch your portions. And it does include some sweeteners and oil (and you can experiment with adding even less). But it's full of healthy protein, fiber, omega-3, cholesterol-fighting oats and a variety of vitamins and minerals. <br />
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My recipe is basically a blank canvas that you can paint to suit your own tastes. Use one kind of nut or several--or none. Use any seeds you prefer--or none. Use agave instead of honey and maple syrup, coconut oil in place of olive. Leave out some oil or the egg white and stir in a tablespoon of pureed pumpkin or peanut butter instead. It's gluten-free if you use the right kind of oats and vegan if you omit the egg white.<br />
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After the granola is baked to a golden crisp, I add about a cup of dried fruit and other mix-ins. The range of choices is broad. I usually add currants or raisins, mini chocolate chips and sour cherries or cranberries. Sometimes I mix in dried blueberries or Trader Joe's <a href="http://www.amazon.com/Trader-Joes-Golden-Berry-Blend/dp/B00GQKYSLA">Golden Berry Blend</a>. But you can go tropical with candied pineapple or dried mango--or try candied ginger and banana chips. The possibilities are infinite--or you can just leave out the fruit and chips and cut some of the calories.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Granola Breakfast Cookies, inspired by a recipe from <a href="http://www.thetwobiteclub.com/2014/09/granola-breakfast-cookies.html?m=1#_a5y_p=2468654">The Two Bite Club</a>, <br />using homemade granola in place of store-bought.</span></td></tr>
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Recipes from two food blogs, <a href="https://food52.com/recipes/15831-nekisia-davis-olive-oil-and-maple-granola#comments">Food52</a> and <a href="http://www.bonappetit.com/recipe/a-better-granola">Bon Appetit</a>, served as my inspiration. I wanted to reduce the fat and sugar while retaining the fresh, crunchy sweetness that makes granola so appealing when mixed with milk or yogurt, sprinkled over ice cream or an apple crisp, or used as a muffin topper or a cookie or energy bar ingredient. The recipe calls for one egg white, though I have used two when the oats and nuts seemed in need of more liquid. I usually mix the egg white in with the other liquid ingredients. This allows me to use less oil. In theory, it also helps the mixture to "clump" a little more than usual when it bakes in the oven, attaining the clusters so prized by granola lovers. Unfortunately, this hasn't worked for me, probably because I stir the granola every 10 minutes or so to attain even browning. Another <a href="https://food52.com/blog/8661-how-to-get-clumps-in-your-granola">method</a> I read about for "clumpifying" is to stir in the beaten egg white right before putting the mixture in the oven, then refraining from stirring. I'm afraid this would lead to burnt granola in my oven. However, every oven is different, so do experiment. After all, that's the fun of making granola--and cooking in general!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #990000;">Fresh batch of granola--not much clumping, but lots of crunch!</span></td></tr>
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<b><span style="color: #990000;">Honey Maple Granola</span></b></div>
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(Makes 7-8 cups)</div>
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<span style="color: #990000;"><b>Ingredients:</b></span></div>
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3 cups rolled oats<span style="color: #990000;">*</span></div>
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1 1/2 cups nuts (I used 1/2 each of walnuts, pecans and sliced almonds)</div>
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1 cup unsweetened flaked coconut</div>
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1/2 cup raw sunflower seeds</div>
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1/2 cup raw pumpkin seeds</div>
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1/4 cup sesame seeds </div>
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2 tablespoons chia or hemp seeds--or a combination (optional)</div>
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1/4 cup olive oil (or canola or liquid coconut oil)</div>
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1/4 cup maple syrup</div>
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1/4 cup honey</div>
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2 tablespoons brown sugar</div>
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1 egg white (large egg)</div>
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1 teaspoon vanilla</div>
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3/4 teaspoon kosher or sea salt</div>
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1 to 1 1/2 teaspoons cinnamon<span style="color: #990000;">*</span></div>
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3/4 cup-1 cup dried fruit (optional)</div>
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1/4 cup-1/2 cup mini chocolate chips (optional)</div>
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<span style="color: #990000;">*</span>Use certified gluten-free oats if you're gluten-sensitive. (<a href="http://www.traderjoes.com/fearless-flyer/article/1509">Trader Joe's</a> and <a href="http://www.bobsredmill.com/gluten-free-rolled-oats.html">Bob's Red Mill</a> are two brands I like.)<br />
<span style="color: #990000;">**</span>Feel free to substitute or add other spices, such as ginger, nutmeg or cardamom, depending on your taste and mix-ins.</div>
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<span style="color: #990000;">1. </span>Preheat oven to 300 degrees. Grease or spread parchment on a rimmed cookie sheet (12-by-17-inch pan works well).</div>
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<span style="color: #990000;">2. </span>Mix oats, nuts, coconut and seeds together in a large bowl.</div>
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<span style="color: #990000;">3. </span>In a small bowl, stir together oil, maple syrup, honey, brown sugar, egg white and vanilla. Add to the oats mixture and stir until the liquid is well mixed in.</div>
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<span style="color: #990000;">4. </span>Stir in salt and cinnamon or other spices.</div>
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<span style="color: #990000;">5. </span>Spread the granola evenly in the pan, patting it down with a rubber spatula to make sure the thickness is fairly uniform. If you prefer, you can divide the mixture between two cookie sheets, making a thinner layer of granola. If you do it this way, you will need to check it more often in the oven, as it will bake more quickly and could easily burn.</div>
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<span style="color: #990000;">6.</span> Check the granola every 10 or 15 minutes, turning it carefully with a metal spatula to make sure that it's browning evenly. Flip the pan back to front halfway through. When it's done, in about 50 minutes to an hour, it will be golden brown.</div>
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<span style="color: #990000;">7. </span>Cool for a few minutes in the pan on a wire rack. Then add dried fruit and/or chips. Granola keeps in an airtight container for about two weeks or in the freezer for up to three months. If you freeze it, leave out the dried fruit and add it later.</div>
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-5232735752263424532015-01-27T16:28:00.000-08:002015-03-21T08:24:08.350-07:00Crazy About Oats<div class="separator" style="clear: both; text-align: center;">
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I've been having fun with oats this week--making hot oatmeal with both rolled and steel-cut varieties; putting together overnight concoctions with raw ingredients in Mason jars; mixing up batches of granola and muesli; and finally making a couple of loaves of oatmeal bread with some leftover cooked oats. I'm still jazzed about this once humble grain that seems to have metamorphosed into a new superfood.<br />
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I started on this project courtesy of my friend Cherry, who shared a recipe for an overnight oatmeal that she said had helped reduce her levels of unhealthy cholesterol. Then another friend sent me her recipe for oatmeal with almond butter, nonfat yogurt and fresh fruit. My little (new and improved!) brain started to tick.<br />
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My ties to oatmeal go way back. One of my early food memories is of my mother stirring a pot of the thick, beige stuff with a wooden spoon. She used old-fashioned <a href="http://www.quakeroats.com/home.aspx">Quaker Oats</a> from the trademark red and blue canister with the smiling, black-hatted, white-haired gent on the front. A native of Glasgow, Scotland, Mom often served oatmeal, which she called porridge, with a little milk and sugar, plus raisins if we wanted (I wanted!). I still eat it that way, though sometimes I add other dried fruits, a few roasted nuts and some maple syrup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSc8lC3bLCkc0FYnjjxBjsZx0poauYRg8Q79r1fskOxPRTmSRfg0UuawiRLw6xQb3a3p0FU_Xvm_VShIze6JuLkaayWpTVzT7N_K_AgwARh3_IVhqnRxjZfNAM_D8s0bBprj6w0h1DXs/s1600/Steel-Cut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkSc8lC3bLCkc0FYnjjxBjsZx0poauYRg8Q79r1fskOxPRTmSRfg0UuawiRLw6xQb3a3p0FU_Xvm_VShIze6JuLkaayWpTVzT7N_K_AgwARh3_IVhqnRxjZfNAM_D8s0bBprj6w0h1DXs/s1600/Steel-Cut.jpg" height="150" width="200" /></a>These days Quaker has lots of competition. Oats--particularly the steel-cut variety and those labeled gluten-free and/or organic--continue to grow in popularity, with their health benefits topping the list of why many people choose to include them in their diets, especially for breakfast. An article in <a href="http://www.medicalnewstoday.com/articles/270680.php">Medical News Today</a> notes that oats are particularly rich in a type of fiber known to help lower the levels of LDL cholesterol, the so-called "bad cholesterol" that collects in our arteries and leads to strokes and heart attacks. Other studies have shown that adding whole-grain foods such as oats to our diets may reduce the risks of colorectal <a href="http://www.ncbi.nlm.nih.gov/pubmed/25267242">cancer</a>. One benefit I've found is that oats are so filling (must be all that fiber!) that I don't really get hungry again for hours after consuming a bowl of oatmeal.<br />
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For Cherry, it's oatmeal's cholesterol-fighting properties that are the attraction. She's been dealing with high cholesterol numbers for several years. Slender, fit and a longtime vegetarian, she says the issue is primarily genetic. Her father died at 57 after suffering a stroke, and her older brother contends with life-threatening cardiovascular disease. "My life's at stake," she told me.<br />
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My friend is experiencing some success in fighting genetics and high cholesterol by changing her diet. "My labs went up and down through the years, so it isn't just oatmeal that helped," she explained in an email. "It was the combination of decreasing my intake of fried foods, desserts, and increasing my exercise routine, plus more water." Cherry, a former nurse, said her levels of the "bad" LDL cholesterol dipped from 115 in 2013 to 75 in 2015. An LDL level below 100 is desirable, she said.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5X8xljz3ryjir-56X3_WTsROjvYu1phH8ERaSaWhCGA4b70xryuSCGqYTQh6UBvVuD5vN3VaOpjk-VH8moKXbjw8q6ZJ4cyrWdq6wAuekvm4Y2OAP8wSy-PhL5MoUEzWPqrXDoG31Mu4/s1600/jar2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5X8xljz3ryjir-56X3_WTsROjvYu1phH8ERaSaWhCGA4b70xryuSCGqYTQh6UBvVuD5vN3VaOpjk-VH8moKXbjw8q6ZJ4cyrWdq6wAuekvm4Y2OAP8wSy-PhL5MoUEzWPqrXDoG31Mu4/s1600/jar2.JPG" height="200" width="150" /></a>One of Cherry's friends attended a cooking class at <a href="http://www.wholefoodsmarket.com/">Whole Foods</a> and gave her a recipe for an oatmeal, fruit and nut concoction that sits in a jar overnight and is ready to eat in the morning. No cooking required. Apparently overnight oatmeal is all the rage right now. I found pages and pages of <a href="http://www.pinterest.com/search/pins/?q=overnight%20oatmeal&term_meta%5B%5D=overnight%7Ctyped&term_meta%5B%5D=oatmeal%7Ctyped">recipes</a> when I did a search on Pinterest.<br />
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Cherry's recipe requires a bit of work--and expense--to gather the ingredients. But if you shop the <a href="http://www.wholefoodsmarket.com/department/bulk">bulk</a> bins, you can buy just the amount you need and cut the costs way down. I recently bought organic rolled oats at Whole Foods for $1.69 a pound (the steel-cut variety was $1.79 a pound), far less than comparable packaged products. Dried fruit and nuts can also be purchased in small quantities from the same bulk bins. The spices really add a lot of flavor to the recipe and have many reported health benefits. For instance, antioxidants in cinnamon have been linked to lower <a href="http://www.webmd.com/food-recipes/features/spices-and-herbs-health-benefits">inflammation</a>. Chia seeds, another popular superfood known for its omega-3 fats and fiber, is an optional ingredient in this recipe.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Ingredients for overnight oatmeal.</span></td></tr>
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The recipe is also gluten-free (assuming you buy gluten-free oats)<span style="color: purple;">*</span> and vegan--and quite delicious, especially with some added fresh fruit. Enjoy!<br />
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<span style="color: purple;"><b>Overnight Oatmeal</b></span></div>
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<span style="color: purple;"><b>Ingredients: </b></span></div>
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1/2 cup raw oatmeal (rolled or quick variety)</div>
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1 tablespoon seeds, such as chia, pumpkin or hemp</div>
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1 tablespoon unsweetened, shredded coconut</div>
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1 tablespoon sliced almonds, chopped</div>
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1 tablespoon walnuts, chopped</div>
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1 tablespoon pistachio nuts, chopped</div>
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2 tablespoons dried Calimyrna figs or dates, chopped*</div>
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2 tablespoons raisins</div>
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1/4 teaspoon ground cinnamon</div>
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1/4 teaspoon grated nutmeg</div>
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1/4 teaspoon ground cardamom</div>
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1 cup non-dairy milk (preferably almond milk)</div>
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1 teaspoon honey or agave syrup</div>
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<b><span style="color: purple;">Notes:</span></b><br />
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<span style="background-color: #eeeeee;"><span style="color: purple;">*</span></span>Oats are naturally gluten-free but cross-contamination</div>
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from other grains can occur, so if you have <a href="http://celiac.org/celiac-disease/what-is-celiac-disease/">celiac</a></div>
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disease or are otherwise gluten-intolerant, it's better</div>
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to buy oats that are certified gluten-free.</div>
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<span style="color: purple;">**</span>You can use a combination or another dried fruit.</div>
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<b><span style="color: purple;">Directions:</span></b></div>
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<span style="color: purple;">1.</span> Mix oatmeal, nuts, dried fruit and spices in a Mason jar or other container with a secure lid. You can make 2 or more jars at a time.</div>
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<span style="color: purple;">2. </span>Add almond milk and honey or agave to the jar and shake it vigorously. Put the jar in the refrigerator overnight.</div>
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<span style="color: purple;">3. </span>The next day add a little more milk, as the mixture may be quite thick. </div>
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<span style="color: purple;">4. <b>Options:</b> </span>If you're like me and prefer your morning cereal warmed up, you can zap the mixture briefly in a microwave or take the chill off it in a saucepan. You can also add fresh fruit or more nuts if you like to the finished product to perk up the flavor. I threw in a few fresh blueberries and a chopped, roasted almonds.<br />
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-74239751258377247152015-01-19T10:37:00.000-08:002015-02-27T12:22:06.536-08:00An Elusive But Very Big Bean--And a Soup Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuveTcJ5jxwKN8yhwFqGj9hHqwh8H6baFVjkoodqo4fMYl8AAUXs6pHXbRfpbNjXHlLOlZZko7J2ty-qH0KH3Iiaw3i59TCdqvti8FU0DU3JZERA0F9H3Pq-EqiejC4TZWY9Wfqb2Rd8/s1600/rancho_gordo_royal_corona.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpuveTcJ5jxwKN8yhwFqGj9hHqwh8H6baFVjkoodqo4fMYl8AAUXs6pHXbRfpbNjXHlLOlZZko7J2ty-qH0KH3Iiaw3i59TCdqvti8FU0DU3JZERA0F9H3Pq-EqiejC4TZWY9Wfqb2Rd8/s1600/rancho_gordo_royal_corona.jpg" height="266" width="400" /></a></div>
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Shortly after the earthquake that caused widespread damage in Napa, CA, last August, my husband and I revisited the city that had so captured our hearts (and appetites) the year before. Some buildings looked untouched while others--many ornate, vintage structures--showed visible damage and were surrounded by rubble from bricks and masonry that had fallen during the 6.0 temblor. Luckily for us, the more modern side of the town across the river fared well and was a beehive of activity. We wandered into <a href="http://www.fattedcalf.com/locations/napa-store/">The Fatted Calf</a>, a popular charcuterie and butcher shop at the fabulous <a href="http://oxbowpublicmarket.com/">Oxbow Public Market</a>, next door to the beloved <a href="http://www.themodelbakery.com/">Model Bakery</a>, home to a world-renown <a href="http://ruthtalksfood.blogspot.com/2013/11/the-most-amazing-english-muffin-ever.html">English muffin</a> (about which you can read elsewhere on this blog).<br />
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After buying a roast beef sandwich from the Fatted Calf, my gaze fell on a bag of the largest beans I'd ever encountered--white beans shaped like limas but about three times the size. Of course, being a longtime legume lover, I had to have them. I can't recall the price, (though at the website, most of the beans can be gotten for $5.95 per pound--plus shipping, which strikes me as eminently reasonable for rare, fresher-than-average beans). I bought the bag with the label sporting the picture of the pretty '40s-style woman with her tongue out, suggesting a hearty appetite--for beans, of course!<br />
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<a href="https://www.ranchogordo.com/">Rancho Gordo</a> Royal Corona Beans, the label said, were "a big, fat super-creamy white runner bean that's even bigger when cooked." No kidding!<br />
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Heirloom beans are the foundation of the Napa-based company, the brainchild of Steve Sando, who writes a lively <a href="http://ranchogordo.typepad.com/">blog</a> on the website and co-authored a 2008 <a href="http://www.amazon.com/Heirloom-Beans-Recipes-Spreads-Salads/dp/0811860698">book</a> on heirloom bean varieties, cooking techniques and recipes. The website is also a great resource for cooking tips and recipes.<br />
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In addition to 37 varieties of beans offered for sale on its website (though not all are always available), the company also sells other bean-friendly goods, like chilies, spices, dried corn, rice and other grains. It has storefronts in Napa and San Francisco, and its products are carried in various specialty stores around the country.<br />
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Many of its beans are grown in Northern California, with others from Mexico, and some--like my beloved Royal Corona-- hailing from further afield. I discovered this after I used up the last of my beans in a tasty chicken, bean and kale soup and immediately went to the company's website hoping to order some more.</div>
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Alas, they were out of stock. When I put my name on the waiting list, I learned I was 98th, most likely behind some well-known chefs like <a href="http://www.thomaskeller.com/">Thomas Keller</a> (Bouchon, French Laundry) and <a href="http://en.wikipedia.org/wiki/David_Kinch">David Kinch</a> (Manresa), all major Rancho Gordo fans apparently. In desperation, I wrote to Customer Service and heard back promptly from Pamela López:</div>
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"I'm glad to hear you've become a super fan of our Royal Corona!" she said in an email. "I must admit it's my favorite bean as well! Unfortunately for both of us, we won't be getting it back for some time as it's harvested in Europe; it's from Poland to be precise. So imagine how long it takes for the beans to sprout and then the time it takes to get to the US... The time seems daunting but it's definitely in our near future, hopefully by the end of this year."<br />
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Ms. López chided me gently for letting my blog go to seed, so largely thanks to her (and a less subtle nudge from my hubby), I'm writing about that elusive bean, hoping perhaps my name will move up a few notches on the waiting list (please!). Meanwhile, Ms. López suggested that the company's cassoulet beans would be a good substitute, because, though not as large, they are equally creamy and delicious. Cannellini beans might be another good alternative.<br />
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One note on canned beans vs. fresh: Although I've used canned varieties on occasion, there is a definite taste and texture difference in beans that have been soaked overnight, then cooked until they've got just the right bite. There is a meaty firmness to cooked dry beans and more character than in the canned variety, which are a little too mushy for my taste. This is particularly true in heirloom beans that are harvested and sold within a short period of time. They also require less cooking time.<br />
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So, finally, here's a soup recipe in which the beans really play a starring role. It's a variation on an Italian bean and kale soup I've made before. In addition to these meaty, creamy beans, a homemade chicken broth adds a great deal of flavor, along with some Parmesan rind added toward the end. You can use canned broth, but again, you'll sacrifice flavor. However, in a time crunch, it works just fine--especially when amped up with a little Parmesan.<br />
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<b><span style="color: #990000;">Chicken, Bean & Kale Soup</span></b></div>
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(8 to 10 servings)</div>
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<span style="color: #990000;"><b>Ingredients:</b></span></div>
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3 quarts (12 cups) homemade* or store-bought chicken broth</div>
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2 to 3 tablespoons olive oil</div>
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1 large onion, diced</div>
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3 to 4 carrots, peeled and diced</div>
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3 to 4 stalks celery, diced</div>
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1 medium potato, peeled and diced</div>
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2 cups kale, washed, chopped and loosely packed</div>
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1/2 cup Italian parsley, chopped</div>
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2-3 cloves minced garlic</div>
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1 to 2 cups cooked Royal Corona, cassoulet or cannellini beans**</div>
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Parmigiano-Reggiano rind or 2-3 tablespoons grated Parmesan</div>
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1 bay leaf</div>
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Salt and pepper to taste</div>
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1/2 teaspoon dried or 1 tablespoon fresh thyme leaves </div>
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1/2 teaspoon dried basil or 2 tablespoons fresh leaves, chopped</div>
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Other spices to taste</div>
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1/2 cup white wine (optional)</div>
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1 1/2 to 2 cups cooked chicken breast meat, chopped or shredded<br />
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<span style="color: #990000;"><b>Notes:</b></span><br />
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*I made my chicken stock from the frozen carcasses of two leftover roast chickens, leftover gravy, two uncooked chicken backs, plus chopped onions, carrots, celery and spices that I simmered for about 1 1/2 hours, then strained. I added several cups of Trader Joe's <a href="http://www.traderjoes.com/fearless-flyer/article/1853">Organic Low-Sodium Chicken Broth</a> when the broth turned out not to be quite enough. If you make the stock ahead of time, a little fridge time will allow you to skim the fat off the top before making the soup.</div>
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**Directions for dried beans usually include soaking them overnight, then draining them and boiling until done. There are fast-soak methods that call for boiling dried beans for a few minutes, then letting them soak for an hour or so before cooking.</div>
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<b><span style="color: #990000;">Directions:</span></b></div>
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<b><span style="color: #990000;">1.</span></b> In a large skillet over a medium heat, add half the oil and fry chopped onions, celery, carrots and potatoes until softened and golden but not cooked through. Sprinkle with salt and pepper. Add to a stockpot, along with the chicken broth and bay leaf. Warm over a medium flame until simmering, then lower heat.<br />
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<b><span style="color: #990000;">2. </span></b>Add the remaining oil to the skillet and cook kale until lightly wilted on medium heat. Add parsley and garlic, cooking for another minute or two. Add to the stock pot along with the cooked beans and Parmesan rinds, if using.<br />
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<b><span style="color: #990000;">3.</span></b> Add salt, pepper, thyme, basil, additional spices and wine, if using. Cook for about 15 minutes or until the vegetables are soft and the flavors are well combined.<br />
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<span style="color: #990000;"><b>4. </b></span>Add cooked chicken right before serving.<br />
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<b><span style="color: #990000;">5. </span></b>Sprinkle with grated Parmesan and serve with a green salad and some crusty bread.<br />
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Buon appetito!<br />
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-50946075756387456882014-07-28T07:36:00.003-07:002020-07-28T10:46:48.889-07:00Farm-to-Cone: Blissing Out at Portland's Salt & Straw<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: xx-small;">It's our last evening in Oregon after two weeks of happy exploration that have taken us from river gorge to organic farmland to foggy coast and finally to Portland itself. We discover a city that has become a hopping food and wine (and beer) destination. We've just dined well for the second time at<a href="https://paadeepdx.com/"> PaaDee</a>, a hip yet cosy neighborhood Thai restaurant; we're getting ready to head back to our hotel to pack up for the return journey to L.A. the next morning.</span><br />
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<span style="font-size: xx-small;">"Let's just drive around a little," my husband Jeff suggests. "We really haven't seen much of Portland." We head toward a cool, artsy neighborhood he's read about, zigging and zagging down tree-lined streets with craftsman-style homes that make me want to move here permanently. A long line of people snakes down one side of Alberta Street. It's not a movie screening--just a lot of families making a beeline for what's become one of the most talked-about ice cream shops in Portland--Salt & Straw.</span><br />
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<span style="font-size: xx-small;">The wait is about a half hour, but we decide it'll be fun. We need something sweet to offset the salty, sour, spicy noodles we devoured at PaaDee.</span></div>
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<span style="font-size: xx-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_CRAR4Lx0Ep-oZKwo3qKP3b0NVi2arFt2DYRQj1FsyiyPWaDIPad0Zly990ioCI26ytqME17PRaduKFaG6Q0s3oUN9t-2luQqdzOE3wyRtYIiTQ87tntPRXBaA49zNdJY00w1RGZ9DQ/s1600/3.icecreans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_CRAR4Lx0Ep-oZKwo3qKP3b0NVi2arFt2DYRQj1FsyiyPWaDIPad0Zly990ioCI26ytqME17PRaduKFaG6Q0s3oUN9t-2luQqdzOE3wyRtYIiTQ87tntPRXBaA49zNdJY00w1RGZ9DQ/s1600/3.icecreans.jpg" width="400" /></a></span></div>
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<span style="font-size: xx-small;">I hobnob with the family in front of me. They include an excited 3-year-old boy whose father is twirling him upside down to keep him entertained. When his head accidentally bumps the pavement with a resounding thud, his parents comfort the child with descriptions of the delightful treat ahead. Walking distance from their house, Salt & Straw is the family's ice cream go-to destination, not just in summer but year-round. The flavors change seasonally, with all things berry popular in mid-July. This is the start of the berry season in Portland, with farmers market stands sporting colorful flats of raspberries, blueberries, strawberries, blackberries, plus local berries seldom found elsewhere. Among these is the famed marionberry, a hybrid blackberry developed at Oregon State University in the 1940's and extremely prolific and popular in Portland and surrounding Willamette Valley.</span></div>
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<span style="font-size: xx-small;">The little boy, whose tears have miraculously vanished, has his heart set on the Strawberry with Lime Cilantro Cheesecake. "All the flavors are great here," his mom says--with the possible exception of the turkey ice cream that showed up last fall in time for Thanksgiving.</span></div>
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When we finally arrive at the front of the line, a young woman offers us tastes of as many flavors as we want. I try some of the top-sellers, including Goat Cheese Marionberry Habanero, Birthday Cakes & Blackberries, and Cucumber & Raspberry Sorbet. Somehow, I manage to skip Black Raspberries & Smoked Ham. Some popular non-berry flavors include Sea Salt with Caramel Ribbon, Chocolate with Gooey Brownies, and Pear with Blue Cheese. Just the names make my mouth water!</div>
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I settle for the vanilla (actual name: Double Fold Singing Dog Vanilla) and the raspberry sorbet. Jeff goes for a fresh waffle cone filled with Birthday Cakes & Blackberries and Sea Salt with Caramel. Unusual--and delicious! We both leave with satisfied smiles on our faces. Not a bad way to end a vacation!</div>
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Just a word on Salt & Straw: Started almost exactly two years ago by two cousins, its <a href="http://saltandstraw.com/index.php">website</a> bills it as "Portland's farm-to-cone ice cream shop." The ice cream is made in small batches using "the best sustainable and organic ingredients Oregon has to offer," along with some ingredients sourced from "handpicked" farms and producers around the world, the site states. The Alberta store's interior is fairly retro, with reclaimed-wood shelves, vintage ice cream scoops and other goo-gas that date back to another era. Yet the flavor mixes have a definite 21st Century tease-your-tastebuds edge. </div>
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For the moment, there are just three shops in Portland, but the word is out: Salt & Straw is coming to Los Angeles' Larchmont Village next month--and already has an ice cream truck roaming Southland roads. According to <a href="http://www.latimes.com/food/dailydish/la-dd-salt-and-straw-open-larchmont-village-20140512-story.html">L.A. Times Daily Dish</a>, the new store will feature California flavors and ingredients, like Stumptown coffee, olive oil and goat cheese. Sounds ok to me--just no turkey ice cream, please--unless you call it something else!</div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-3439344913219593912014-02-13T07:01:00.000-08:002015-01-01T16:57:40.942-08:00Reduced-Guilt Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_poS6I7wWvlPxTr8lw1s9aPB_cQI9aGZOEr88Q2yR5wg3SPDPeJZjXJnF0gKC28bpXNZjzesFnZJdRn5YqXNtoDohhQQSgSVAUS-FFWKhLGa6mmPRYZD7xYUDhCP-fJ3VLXaXH3yr6Y8/s1600/SlicedBB.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_poS6I7wWvlPxTr8lw1s9aPB_cQI9aGZOEr88Q2yR5wg3SPDPeJZjXJnF0gKC28bpXNZjzesFnZJdRn5YqXNtoDohhQQSgSVAUS-FFWKhLGa6mmPRYZD7xYUDhCP-fJ3VLXaXH3yr6Y8/s1600/SlicedBB.JPG" height="300" width="400" /></a></div>
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I debated whether to call this post Low-Fat Banana Bread or Multigrain Banana Bread, as the recipe from the Weight Watchers cookbook that inspired it labels the loaf. However, as I'm obsessive about food and always guilty about putting cake and other sweets in my mouth, I just thought I'd add the "Reduced-Guilt" modifier. Still, after you've downed two or three (or four) pieces, the guilt factor does go up, no matter that the points-plus count per <a href="http://www.weightwatchers.com/index.aspx">Weight Watchers</a> says only 4 points per slice (about 3/4 inch thick each of a 9-inch loaf). The only solution I've discovered is simply to give the treats away or hope that someone hungry comes to visit.<br />
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As for banana bread, it's truly a go-to staple for me, as it may be in many households where bananas are often neglected once they go from yellow to speckled brown to black. The reason for this, as I found after a quick Google search, is an enzyme called amylase that breaks down the starch in the banana and turns it sweet. Another enzyme softens the banana, while oxygen turns the peel brown. You can read more on this at the <a href="http://www.ehow.com/how-does_4574458_what-causes-bananas-ripen.html">eHow</a> website if you're so inclined. But the obvious truth that any banana lover discovers is that the fruit, when not eaten within a few days, ripens, turns black and has a soft and sweet but mushy interior. This is optimal for making banana bread but less so for slicing into your morning cornflakes.<br />
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I've made some terrific banana bread laden with butter, sugar and nuts--and calories. The one in the Weight Watchers <a href="http://www.amazon.com/Weight-Watchers-PointsPlus-Power-Cookbook/dp/B006KHWHI0">Power Foods Cookbook</a> uses a variety of flours, including oat bran, corn meal and whole wheat; oil in place of butter; and egg whites instead of whole eggs. The sugar content is lower than some other recipes I've tried, but not entirely absent; I've upped the sweet and crunchy factor by adding a topping of a few chopped nuts, a bit of sugar and cinnamon, and voila--Reduced-Guilt Banana Bread! (Couldn't call it "no-guilt" for obviously reasons).<br />
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Here's the recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVtsxTu2DWpw6PpN9A2pndYIh3e8uay4f6IbarLz2tNGV6xWNFPZO6rF3kF5hf3__6yVW9YbG6pGoKEAy2DtV2ohRkBAc__MU-R-IYJgDE0bMzWtzN4ye2_IHu4rea5wLFdNyw8uoZ_w/s1600/BananaBread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVtsxTu2DWpw6PpN9A2pndYIh3e8uay4f6IbarLz2tNGV6xWNFPZO6rF3kF5hf3__6yVW9YbG6pGoKEAy2DtV2ohRkBAc__MU-R-IYJgDE0bMzWtzN4ye2_IHu4rea5wLFdNyw8uoZ_w/s1600/BananaBread.JPG" height="240" width="320" /></a></div>
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<span style="color: #990000;">Reduced-Guilt Banana Bread</span></h4>
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<i>(Adapted from Weight Watchers' Power Foods Cookbook)</i></div>
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12 servings</div>
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<b><span style="color: #990000;">Ingredients</span></b></div>
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1/2 cup plus 2 tablespoons all-purpose flour</div>
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1/2 cup whole wheat flour*</div>
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1/4 cup oat bran**</div>
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1/4 cup yellow cornmeal (fine or medium grind)</div>
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1/2 teaspoon ground cinnamon</div>
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1/2 teaspoon baking powder</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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3 egg whites or 1/2 cup egg substitute***</div>
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1/2 cup packed dark brown sugar</div>
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1/4 cup canola oil</div>
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3 ripe bananas, peeled and mashed</div>
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1/2 teaspoon vanilla or almond extract</div>
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*The original recipe calls for whole wheat pastry flour.<br />
**I used a mixture of oat, wheat and corn bran.<br />
***I used Trader Joe's Cage-Free 100% Liquid Egg Whites.<br />
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<span style="color: #990000;">Topping</span></h4>
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3 tablespoons chopped walnuts</div>
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1 tablespoon brown sugar</div>
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1/2 teaspoon cinnamon</div>
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1. Preheat oven to 350 degrees F. Spray a 5x9-inch loaf pan with nonstick spray.<br />
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2. Whisk together the flours, bran, cornmeal, cinnamon, baking powder, baking soda and salt in a medium bowl.<br />
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3. Mash ripe bananas with a fork in a small bowl and set aside.<br />
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4. With an electric mixer on medium speed--or by hand with a wooden spoon (my method)--beat the egg substitute or egg whites together with the sugar and oil until creamy. Add the mashed banana and vanilla or almond extract. Mix in the mixer or by hand until thoroughly combined.<br />
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5. Using a wooden spoon or spatula, stir the flour mixture into banana-egg mixture until just combined.<br />
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6. Mix together the topping of sugar, nuts and cinnamon and set aside.<br />
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7. Pour the batter into the prepared loaf pan, making sure it's evenly distributed. Sprinkle the nut and sugar mixture evenly on top.<br />
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8. Bake the loaf for 45 to 50 minutes, checking with a toothpick or skewer to make sure the center is done (if batter clings to the stick, it needs a few more minutes).<br />
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9. Cool in the pan on a rack for about 10 minutes before running a knife along the edges, turning over the pan and gently tapping onto the rack. Allow to cool completely before slicing (unless you can't resist cutting off a piece, which I never can!).<br />
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<span style="color: #990000;">Points & Calories</span></h4>
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(1 3/4-inch slice)</div>
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154 calories</div>
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5 points</div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com2tag:blogger.com,1999:blog-849347553033260591.post-32631615101881214392014-01-31T06:04:00.000-08:002014-02-14T16:12:33.633-08:00Ricotta Pound Cake with Lemon Glaze<div class="separator" style="clear: both; text-align: center;">
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It's no secret that I love to bake. Given any excuse--company coming, neighbor in need, dinner invitation--I'm offering (begging!) to bring dessert. It gives me a chance to make something dense, sweet and caloric--and then to watch it disappear before I have a chance to lose my will power. Of course, I do grab a sample or two along the way--how else to know if it came out right?<br />
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For a recent family gathering, I decided to make a ricotta lemon pound cake recipe that I discovered on the web after tasting something similar at a friend's house. Unlike many pound cakes I've sampled over the years, which are often a little on the dry side, this one had a rich, creamy texture, with a distinctive tangy lemon flavor from the glaze I dripped over the top and sides. The magic combination of sliced strawberries and a side of <a href="https://www.facebook.com/threetwinsicecream">Three Twins</a> vanilla bean ice cream made this a memorable dessert that will surely have an encore very soon at my table.<br />
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The recipe for the cake is from the website <a href="http://what2cook.net/2013/07/28/lemon-ricotta-pound-cake/">What2Cook</a>. The glaze is adapted from one I found in <a href="http://www.kingarthurflour.com/shop/items/king-arthur-flour-bakers-companion-cookbook">The King Arthur Flour Baker's Companion</a>. The cake took me about 15 minutes to throw together, the glaze about 5 minutes. Using orange zest and juice in place of lemon would yield a result that was a little less tangy but equally delicious.<br />
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<span style="color: #e69138;">Lemon Ricotta Pound Cake</span></h4>
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(From What2Cook.net)</div>
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<b><span style="color: #e69138;">Ingredients (Cake)</span></b></div>
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3/4 cup (1 1/2 sticks) unsalted butter at room temperature</div>
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1 1/2 cups all-purpose flour </div>
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2 teaspoons baking powder</div>
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1 teaspoon kosher salt</div>
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1 1/2 cups (13 ounces) whole-milk ricotta cheese</div>
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1 1/2 cups plus 1 tablespoon granulated sugar</div>
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3 large eggs</div>
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1 teaspoon vanilla extract</div>
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Zest of 1 to 2 lemons</div>
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2 tablespoons freshly squeezed lemon juice<br />
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<span style="color: #e69138;"><b>Ingredients (Glaze)</b></span><br />
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1/4 cup (2 ounces) fresh lemon juice<br />
1/2 cup (3 1/2 ounces) sugar<br />
Zest of 1 small lemon</div>
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<span style="color: #e69138;"><b>Directions:</b></span></div>
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<b><span style="color: #e69138;">1. </span></b>Preheat the oven to 350 degrees F. Generously grease a 9-by-5-inch loaf pan (or 3 <a href="http://www.amazon.com/Chicago-Metallic-Stick-Mini-Loaf/dp/B003YKGS0Y">mini loaf pans</a>) with butter. In a medium bowl, whisk together the flour, salt and baking powder.<br />
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<b><span style="color: #e69138;">2. </span></b>Cream together butter and sugar in a mixer, adding the ricotta and blending until smooth--about 3 minutes.<br />
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<span style="color: #e69138;"><b>3.</b></span> With the mixer running, add the eggs one at a time. Then add the vanilla, lemon zest and juice, mixing until combined.<br />
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<span style="color: #e69138;"><b>4. </b></span>Add the flour mixture a little at a time until just incorporated. In order not to over-mix, I usually remove the bowl from the mixer and use a wooden spoon or silicone spatula for this step.<br />
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<b><span style="color: #e69138;">5.</span></b> Pour the batter into the prepared loaf pan or mini pans. Bake for 50 to 60 minutes for the large loaf, 40 to 45 for the smaller ones, or until a toothpick comes out clean or the cake pulls away from the sides of the pan. If loaf is browning too fast but isn't done inside, loosely cover it with foil for the final minutes.<br />
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<span style="color: #e69138;"><b>6. </b></span> Let the cake cool for at least 15 to 20 minutes before trying to remove it from the pan. As it's fairly moist, taking out the loaf while it's still hot might cause half of it to stay behind--not a happy outcome! When it's cool, run a knife around the edges, turn over the pan and gently tap it onto a rack. Allow the cake to cool for a few minutes or overnight before applying a glaze or, alternately, sifting some powdered sugar over the top.</div>
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<b><span style="color: #e69138;">7.</span> <span style="color: #e69138;">For the glaze:</span></b> Combine the lemon juice, sugar and zest in a small sauce pan, stirring until the sugar has dissolved. Don't allow the mixture to boil. When the cake has cooled, poke small holes in the surface with a toothpick or cake tester. Gradually drizzle the glaze over the top, spreading with a pastry brush or spatula onto the top and sides. Garnish with sliced strawberries or other fruit if you like.</div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-7705026402537529062014-01-27T07:10:00.002-08:002020-07-28T10:56:21.194-07:001 Egg + 2 Egg Whites + Veggies = Boffo Omelet<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhkUDxzxjAsUPZuzpXDbC1E1Dp-i_XZ8k3PrKln85Cf0ZSf1fnuqks5_9mQsU3nBx0WWzoa1BAxB7uYNjQyPd40gGdYS3Zvbg5fmCE7JM_S1yMnyF_cubOCtwA5ZLD5iGnvlxacC_2zU/s1600/IMG_0092.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhkUDxzxjAsUPZuzpXDbC1E1Dp-i_XZ8k3PrKln85Cf0ZSf1fnuqks5_9mQsU3nBx0WWzoa1BAxB7uYNjQyPd40gGdYS3Zvbg5fmCE7JM_S1yMnyF_cubOCtwA5ZLD5iGnvlxacC_2zU/s1600/IMG_0092.JPG" width="320" /></a></div>
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We're still on a weight-loss kick at my house, though my husband's been much more rigorous about it than I--and the results are in: He's lost 10 pounds! As I haven't had the courage to step on the scale following the shock of discovering in the doctor's office that I'd piled on a few over the holidays, I can't report on my progress. Of course, this head-in-the-sand approach is a definite no-no when it comes to taking off weight. But I have been eating healthier, which is a start anyway.<br />
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Here's a delicious, easy-to-make omelet that was inspired by one of my favorite Weight Watchers recipes for a one-egg, two-egg white omelet. The combination, on the WW plan is only two points, as the two egg whites aren't counted, though, obviously, they do have calories (about 34 in 2 large egg whites, plus about 72 calories for a large egg). The benefit for those of us with cholesterol issues is that egg whites have no cholesterol, though they also have fewer nutrients than yolks (check out the American Egg Board's <a href="http://www.incredibleegg.org/health-and-nutrition/egg-nutrients/nutrient-chart">Incredible Egg</a> nutrition page), which contain generous amounts of Vitamins A, D and E, though, surprisingly, egg whites have slightly more protein. I like adding the one egg for extra flavor and color, though you could make the omelet with all egg whites (I'd use four egg whites total).<br />
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While my husband sticks faithfully to his 2-ingredient omelet--Trader Joe's <a href="http://www.nulaid.com/retail.html">ReddiEgg</a> (or TJ's 100% Liquid Egg Whites), plus a generous sprinkling of Trader Giotto's Parmesan & Romano cheese (see my post on <a href="http://ruthtalksfood.blogspot.com/2013/10/living-with-picky-eater.html">Living With a Picky Eater</a>)--I like to make myself the two-point omelet, which I jazz up a bit by frying a few onions or scallions, sliced mushrooms, chopped red pepper and a sprinkling of Parmesan--fresh grated, if I have it. This last adds another point or two and a few calories, but a lot more flavor. Of course, salt, pepper and a few spices don't hurt either. The best trick is cooking the omelet in a nonstick pan. I heat the pan a few seconds and use just a spray or two of oil on the surface before adding the veggies, followed by the beaten egg. Served with a spicy splash of Sriracha or salsa, wrapped in a tortilla or served au naturel, this omelet is a boffo breakfast to jump-start your day. But watch out: It's so easy to whip together, it may become habit-forming!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxLjeo9XZ1E4TLQkW6n-bu7-p9VcASOwf2ngSjxqn9ntrQ8eMkCMMCW_dIHQyarecBbxqpXgLZCoEWL3FUnsACBhdQG2zty7Fk0vwjMAxonEe8OJlyh2BwHHKcP1vHlBa7NbSMcnTE6A/s1600/IMG_0075.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxLjeo9XZ1E4TLQkW6n-bu7-p9VcASOwf2ngSjxqn9ntrQ8eMkCMMCW_dIHQyarecBbxqpXgLZCoEWL3FUnsACBhdQG2zty7Fk0vwjMAxonEe8OJlyh2BwHHKcP1vHlBa7NbSMcnTE6A/s1600/IMG_0075.JPG" width="320" /></a></div>
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<span style="color: #cc0000;">Parmesan Veggie Omelet</span></div>
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1 large egg</div>
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2 large egg whites</div>
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2-3 tablespoons chopped veggies*</div>
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Vegetable oil spray</div>
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1 tablespoon Parmesan cheese**</div>
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Salt and pepper, to taste</div>
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Italian or other seasoning of your choice, to taste</div>
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*I used 1 green onion, 1/8 of a red pepper, 2-3 chopped mushrooms, but chopped spinach, tomatoes or other choices would also work.<br />
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** Sometimes I add or substitute a tablespoon or two of no-fat or low-fat feta.<br />
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<span style="color: #cc0000;">Directions</span></div>
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1. Put the whole egg in a small bowl. Separate 2 eggs and add whites to the egg, saving yolks for another use. Beat eggs lightly with a fork until combined but not whipped to a froth.<br />
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2. Dice green or regular onions and red pepper, if using. Thinly slice mushrooms. Chop red peppers. Heat a small skillet or omelet pan, preferably nonstick, on low to medium heat. Spray lightly with oil. Add veggies and fry for 1 to 2 minutes on medium heat until lightly golden.<br />
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3. Add egg mixture to the fried veggies, adding another spray of oil if need be. Sprinkle with cheese, salt, pepper and additional seasoning.<br />
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4. Lightly tip pan to make sure that egg reaches to the edges. When egg has set for a minute or so, use a spatula (rubber or plastic for a nonstick pan) to pull edges of the egg toward the middle slightly, tipping pan to allow the liquid egg to flow into the spaces along the edge of the omelet.<br />
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5. When the omelet is almost set, flip it over on itself and ease out onto a plate.<br />
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6. Garnish as you wish, with a sprinkle of parmesan, paprika, a dash of hot sauce or salsa. If you wish, add a slice of toast or wrap up in a tortilla--or serve with a dollop of yogurt or cottage cheese on the side.<br />
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-57098465026572287582014-01-21T18:59:00.000-08:002014-01-28T05:27:56.070-08:00To Lose Weight, Track What You Eat<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNHbPAjgZOXvEa6E86FMk-IbWBKvsDlaLI_QnblmFQuVUY8UKiOLDZtOeDW1bNvcP80BxWzEm-ZBqcbNRzEYMoXwx13F-WO5h95Osxj5mPSZKtudbA0KkwfDK7Kc1PwpJ_hXuYgEYpCk/s1600/IMG_0070.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtNHbPAjgZOXvEa6E86FMk-IbWBKvsDlaLI_QnblmFQuVUY8UKiOLDZtOeDW1bNvcP80BxWzEm-ZBqcbNRzEYMoXwx13F-WO5h95Osxj5mPSZKtudbA0KkwfDK7Kc1PwpJ_hXuYgEYpCk/s1600/IMG_0070.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A page from my 12-week Weight Watchers tracker. It helps<br />
keeps me honest--except when I cheat!</td></tr>
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I cooked and baked like crazy during the holidays. I also stopped a longtime practice of tracking my food, something that helped me lose more than 60 pounds through <a href="http://www.weightwatchers.com/">Weight Watchers</a> a few years back. Like almost everyone else I know, I rationalized my recent descent into indiscriminate snacking and splurging with the usual excuses: "It's just a few pounds. I'm still much thinner than I was." "I've been through a lot. I deserve to eat this whole piece of cake--and the cookies too!" "I'm a food blogger--how can I write about something without sampling it first?"<br />
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Unfortunately, you can't fool the scale--or the doctor. I gained 10 pounds during the holidays (on top of 10 I'd already gained), and my cholesterol level skyrocketed. OK, I can rationalize that too--they weighed me and took the blood sample<i> after </i>breakfast. Of course it must be inaccurate. But the truth is, it's time to 'fess up and drop some of those extra lbs, inches and bad habits. Both my husband and I are working hard at the gym--he with a trainer, me trying to do it on my own. Fewer carbs, more fruits, veggies and protein. I bought another 12-week "Plan & Track" journal at Weight Watchers, though I haven't rejoined--yet. However, my last stint was three-years, so the Points-Plus system is fairly second-nature to me: 26 daily points, plus a 49 extra to play with for the week. If you exercise daily, so much the better--you can eat a little more, but if you don't eat the extra points, the weight may come off faster. As for me, I'm just trying to get my splurging under control--and perhaps lose some of that extra girth. The first step is to step on that scale and face the music. The next step is tracking, tracking, tracking!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizX1a8PyibvKeBfmG1nTVoT9nzUmmAqX2WOE0gj_iXKrNk-qhV9GMbZB4BMMb2Iuz984teuePcdlpYw6oMcNoRGJm94m8DvzXHSmz_xacI0gDVL4zHf3HDw2DNRBRUxBTSIKWyiiV2ToE/s1600/myfitnesspal-logo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizX1a8PyibvKeBfmG1nTVoT9nzUmmAqX2WOE0gj_iXKrNk-qhV9GMbZB4BMMb2Iuz984teuePcdlpYw6oMcNoRGJm94m8DvzXHSmz_xacI0gDVL4zHf3HDw2DNRBRUxBTSIKWyiiV2ToE/s1600/myfitnesspal-logo.jpg" height="133" width="200" /></a>Several studies have shown that writing down what you eat--or keeping track of it through a food app--helps people lose weight. One study, published in the American Journal of Preventive Medicine and discussed on <a href="http://www.webmd.com/diet/features/can-food-diary-help-you-lose-weight">WebMD</a>, showed that people who kept a food diary six days a week lost twice as much weight as those who kept a diary one day a week or less. Basically, the practice of journaling makes you more aware--or "mindful"-- of what you're putting in your mouth. How easy is it to snack on those leftover hors d'oeuvres before tucking them away in the fridge and forget you actually consumed half a tray of bruschetta and goat cheese, plus a plate of mini wienies? How hard is it to wrap that lonely leftover piece of chocolate cake for later consumption rather than stuffing it in your mouth--or, better yet, to toss it into the garbage to avoid future temptation? Writing down what you eat forces you to own your excesses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOR05QVMmjuGBrWvdHZb2Z3AS3sm-RA2ltjyaWj_-sB3P73KF2z-CK3RjG3H5PIcaT5AbXAXsRGFCkZJxljOiFUPFazYXn6-bGpXxNuatO3UOcYut4emMvvgCzQeYY88piUfp5lebzo4/s1600/runtastic.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLOR05QVMmjuGBrWvdHZb2Z3AS3sm-RA2ltjyaWj_-sB3P73KF2z-CK3RjG3H5PIcaT5AbXAXsRGFCkZJxljOiFUPFazYXn6-bGpXxNuatO3UOcYut4emMvvgCzQeYY88piUfp5lebzo4/s1600/runtastic.jpg" height="158" width="320" /></a>So what's the takeaway? My husband's perennial injunction: "Time for that starvation diet!" sounds a bit extreme. Instead I prefer an old-fashioned, measured approach: the written food diary. He, on the other hand, uses the free calorie-counting app, <a href="http://www.myfitnesspal.com/">myfitnesspal</a>. "It's great," he says. "They have a great database of food and restaurants, and it keeps you on track." He particularly likes the calculator that he uses with the exercise app, <a href="https://www.runtastic.com/">Runtastic</a>, to figure out how many calories he's burned working out at the gym, walking or biking, so he can adjust his calorie intake for the day. His single-minded focus on losing weight is rubbing off on me--at least a little. If he's going to lose 30 pounds, I'm good for at least those extra 10! I'll keep you posted on how it goes.<br />
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-9851488067688864022014-01-08T10:27:00.000-08:002014-01-11T06:58:59.820-08:00New Year's Brunch: Spinach and Cheese Strata<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6pLdm23IUZ9e2weytL9AsOf0WTXH3nkY_OplOUjEk6rpaEtSL5lP_otdli8xcN1wxLCG-Y6DX7_ERGXWwAwx1jdzpIj0NJsj-LDMZADSbL2ZZ-SNiXR_Oo2n_7R5_8oTgznuQBJm8AU/s1600/IMG_3136.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI6pLdm23IUZ9e2weytL9AsOf0WTXH3nkY_OplOUjEk6rpaEtSL5lP_otdli8xcN1wxLCG-Y6DX7_ERGXWwAwx1jdzpIj0NJsj-LDMZADSbL2ZZ-SNiXR_Oo2n_7R5_8oTgznuQBJm8AU/s1600/IMG_3136.JPG" height="400" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">Cheese Strata ready to bake. </span></td></tr>
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When visitors come calling, I can get frenetic if I haven't prepared ahead of time. A bit like a jack-in-the-box, I'm up, I'm down, then up again--to the stove, the refrigerator, the table, the sink, chopping up the last-minute salad, throwing together a cheese plate, rounding up the drinks and a vegetarian dish for a non-meat eater. Of course, I flash back to my mother, who never seemed to sit for any length of time, so intent was she on the last-minute prep that went into the evening meal, whether it was for the family or for a house full of relatives or guests.<br />
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The other day, a small group of women gathered at my house for our monthly writing group. To reduce the work for the host, the guests often bring a small lunch, while the host prepares a side dish or two. My guests were arriving at 10 a.m., so I thought a small breakfast/brunch was in order, but I didn't feel like worrying over a pan of scrambled eggs--they're not my forte anyway. I thought an eggy casserole might be in order, so I turned to another of my trusty cookbooks, Ruth Reichl's <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_23?url=search-alias%3Daps&field-keywords=the+gourmet+cookbook+by+ruth+reichl&sprefix=the+gourmet+cookbook+by%2Caps%2C303">The Gourmet Cookbook</a>--a big yellow tome of a book brimming with practical and delicious recipes. Under breakfast, I found one that struck my fancy: "Spinach and Cheese Strata": bread cubes, spinach, butter, cheese and eggs--fairly simply, something that could be prepared the night before and then baked and served the morning of. What could be easier? it worked out pretty much as planned--and went over very well. Here's the recipe.</div>
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<h4 style="text-align: center;">
<span style="color: orange;"><br /></span></h4>
<h4 style="text-align: center;">
<span style="color: orange;">Spinach and Cheese Strata</span></h4>
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8 to 10 servings</h4>
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(Adapted from <i>The Gourmet Cookbook</i>)</div>
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<b style="color: orange;">Ingredients</b><br />
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<div style="text-align: center;">
1 10-ounce package frozen spinach, thawed</div>
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3 tablespoons unsalted butter</div>
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1 large onion, finely chopped (1 1/2 cups)</div>
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1 teaspoon salt</div>
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1/2 teaspoon freshly ground black pepper</div>
<div style="text-align: center;">
1/4 teaspoon nutmeg*<br />
1/2 to 1 lb. French or Italian bread, cut into 1-inch cubes<br />
(about 8 to 10 cups)<br />
2 cups coarsely grated Gruyere cheese (about 6 ounces)<br />
1 cup finely grated fresh Parmesan cheese**<br />
2 3/4 cups whole milk<br />
9 large eggs<br />
2 tablespoons Dijon mustard<br />
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<div style="text-align: left;">
*The recipe calls for freshly grated nutmeg, but I used a commercial variety, and the results were just fine.</div>
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**The recipe calls for Parmigiano-Reggiano, but I used a less expensive variety of Parmesan. Again, I think the casserole didn't suffer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XPjCOSRlyOK0BMv7gD3tjlQ2t9PxTxlX1-Qs77NdPvTDEdbP4uLoeQd1Nm3qiE-MUVQGBiUDLGKXEQuywbU_HhUIfNmHq3gbpf1RxT-ctHVy4UD3O50gxq27skFgzb5yUKrwtStix7Q/s1600/IMG_3155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9XPjCOSRlyOK0BMv7gD3tjlQ2t9PxTxlX1-Qs77NdPvTDEdbP4uLoeQd1Nm3qiE-MUVQGBiUDLGKXEQuywbU_HhUIfNmHq3gbpf1RxT-ctHVy4UD3O50gxq27skFgzb5yUKrwtStix7Q/s1600/IMG_3155.JPG" height="400" width="322" /></a></div>
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<span style="color: orange;"><b>Directions</b></span></div>
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1. After defrosting spinach, squeeze out as much liquid as possible. I put the spinach in a colander and pressed with a spoon to accomplish this.</div>
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2. Melt the butter in a heavy skillet over moderate heat. Add the chopped onion and cook until softened, about 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and the nutmeg, cooking and stirring for another minute. Stir in the spinach and then remove from the heat.</div>
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3. Butter a shallow 3-quart gratin dish or other shallow casserole dish. (I used a 14-inch oval ceramic dish that was a wedding present from an English aunt many years ago.)<br />
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4. Chop a loaf of Italian or French bread into cubes, starting with half the loaf, then cubing more as needed. (I prefer the large loaves to the skinny, baguettes, which have too much crust and too little doughy interior.) Spread one-third of the bread cubes in the bottom of the casserole dish. Top with one-third of the spinach mixture. Sprinkle with one-third each of the cheeses. Then repeat two more times, topping with the final layer of cheese. (Because of the size of my dish, I found that I used virtually an entire loaf of bread and didn't quite have enough of the spinach mixture, so next time I make the dish I may increase the amount of spinach, butter and onion by a third.)<br />
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5. In a large bowl, whisk together milk, eggs, mustard and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. You can also add other spices if you like, such as paprika, perhaps a sprinkling of chopped fresh herbs, such as rosemary, thyme and parsley.<br />
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6. Carefully pour the egg mixture over the casserole, making sure to distribute the liquid evenly. (I used a small ladle to do the pouring, as my ingredients were almost overflowing the dish, then added a sprinkle of paprika on top for color.)<br />
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7. Cover the casserole and refrigerate for at least 8 hours to allow the bread to absorb the liquid. (I refrigerated it overnight, which worked out perfectly for my next-day brunch.)<br />
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8. When you're ready to bake the casserole, remove it from the refrigerator and allow it to sit at room temperature for 30 minutes before popping it into a preheated 350 degree F oven.<br />
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9. Bake uncovered for 45 to 55 minutes until golden brown on top. To make sure the casserole is cooked through, cut into it to see if the bottom is firm. If it seems a bit soft and liquidy, return to the oven for a few more minutes, checking to make sure that it doesn't brown too much on top. (I made the mistake of leaving the casserole in the oven, which I had switched off, after serving several pieces to my friends. When I took it out later, meaning to serve some more, it had browned a bit too much on top. However, it was still excellent and soft inside, easily re-heated in the oven or microwave for several days thereafter--and actually better two days later than on the day I served it!)<br />
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<span style="color: orange;"><b>Tinkering</b></span></div>
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1. Adding mushrooms or substituting cooked fresh spinach or kale for the frozen spinach might be an excellent variation. Again, I would make sure to remove as much liquid as possible from the vegetables before adding them to the casserole.<br />
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2. Amping up the heat with some chopped spicy chilies, using milder red peppers, or a combination, plus switching from Gruyere to a medium sharp cheddar might be another interesting variation. In this case, I might add a dash of spicy tomato salsa or Sriracha to heighten the flavor.<br />
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3. It's possible to lighten the casserole by using low-fat milk, reduced-fat cheeses and even an egg substitute or egg whites for some of the eggs. However, the resulting casserole won't be as satisfying and flavorful. My theory of weight control--and, believe me, it has been and continues to be a major challenge in my life--is that it's better to eat what you want, just less of it. Otherwise, you feel so deprived that in a weak or stressful moment, you embark on a binge--much worse than having that one piece of chocolate cake or square of spinach and cheese strata.<br />
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Happy New Year!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">A bouquet of alstroemerias from a good friend<br /> brings sunshine into my house on a gloomy day.</span></td></tr>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-60786252497971468632013-12-30T09:06:00.001-08:002014-02-14T06:29:06.593-08:00Nutty Shortbread With Raspberry Jam<br />
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I've been fiddling in the kitchen trying to distract myself yet again. Twelve days ago I was in surgery. Ten days ago I was released from the post-critical care unit at St. John's Health Center in Santa Monica with a prescription to go home, rest and take my meds. I'm a pretty good girl, but resting isn't really my thing. Also, as I'm not completely out of the woods, and the doctors are still trying to figure out my next steps, I definitely needed to focus my mind on something other than my health.<br />
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'Twas the night before Christmas and I thought shortbread was in order. Perhaps it was my mother's Scottish heritage kicking in, though I can't recall her ever making these dense, butter-rich cookies. She may even have served <a href="http://us.walkersshortbread.com/main.aspx">Walkers Shortbread</a> in the trademark red plaid tin, but mostly she baked everything "with my own fair hands," as she liked to say, feeling embarrassed if she ever served anything that was store-bought.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJ3xlbokJyRRKxqU8Ne3Dvo6BInZUyDVZlmU39z7zIWBSzoyDMBAhjwTN0TF4RQeS3SHK_BSAX18A2ZpfpUex9Ngs_iHEhZXq5DgcPM-VhnzZW8nsa_YBPCyy33IGswg2FvwoSnVnB8Q/s1600/cheeseboard.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJ3xlbokJyRRKxqU8Ne3Dvo6BInZUyDVZlmU39z7zIWBSzoyDMBAhjwTN0TF4RQeS3SHK_BSAX18A2ZpfpUex9Ngs_iHEhZXq5DgcPM-VhnzZW8nsa_YBPCyy33IGswg2FvwoSnVnB8Q/s200/cheeseboard.jpg" height="150" width="200" /></a>I'd made a great shortbread recipe from one of my favorite cookbooks, <a href="http://www.amazon.com/The-Cheese-Board-Collective-Pastry/dp/1580084192">The Cheese Board Collective Works</a>. It was for Hazelnut Shortbread, except that I used a mix of nuts, including hazelnuts, walnuts, almonds and pecans. I loved the crunchy, buttery taste and decided to make it again, thinking I might wrap a few cookies to give to one of my neighbors, recently widowed, who was facing her first Christmas without her husband.<br />
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Unfortunately, I must have measured the butter wrong or put in too many nuts, because, even after working the dough more than usual and letting it sit overnight in the fridge, it simply wouldn't hold together when I tried to roll it out. My first thought was that I should discard the crumbly dough and start again, but that went against my frugal upbringing (yes, the thrifty Scot in me!). I decided to gently mix in a tablespoon or so of melted butter, press the dough into the bottom of the cookie sheet, spread a thin layer of raspberry jam thinned with a little orange juice and spiked with orange zest, and sprinkle with the remaining shortbread crumbs and chopped nuts. After baking, cooling and cutting into little rectangles, I was pleasantly surprised by the result--crisp, buttery, nutty and just a tad jammy, but not sticky. Perfect with a cup of English Breakfast tea while staring out the French double doors at another perfect Southern California winter day!</div>
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Happy baking!<br />
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<h4 style="text-align: center;">
<span style="color: #cc0000;">
Nutty Shortbread With Raspberry Jam</span></h4>
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Makes about 30 cookies</div>
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<b><span style="color: #cc0000;">Ingredients</span></b></div>
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2/3 cup (about 11 tablespoons) unsalted butter at room temperature</div>
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1/3 cup sugar</div>
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1/2 teaspoon kosher salt</div>
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2 1/2 cups all-purpose flour</div>
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1 cup coarsely chopped toasted hazelnuts or mixed nuts of your choice</div>
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1 to 2 tablespoons melted unsalted butter (optional)</div>
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1/2 cup raspberry jam</div>
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1 to 2 tablespoons orange or lemon juice</div>
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1 teaspoon orange or lemon zest</div>
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1/4 cup chopped toasted nuts </div>
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1/2 teaspoon cinnamon</div>
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1 tablespoon sugar</div>
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<b><span style="color: #cc0000;">Directions</span></b></div>
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1. Preheat oven to 350 degrees F. Grease or spray with oil an 11-by-17-inch baking pan.<br />
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2. Cream butter and sugar in a mixer for about 4 minutes or by hand until light and fluffy.<br />
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3. Add 2 1/4 cups of flour on low speed or by hand until blended. I found this easier to do by hand. The recipe in <u>The Cheese Board Collective Works</u> suggests adding the remaining 1/4 cup flour a tablespoon at a time. By the time I added the first tablespoon, the dough was so crumbly, I didn't add any more.<br />
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4. Stir in the nuts until incorporated, taking care not to overwork the dough.<br />
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5. At this point, you have completed all the steps for The Cheese Board recipe. If your dough is holding together well, you could make shortbread by rolling it out on a lightly floured surface to a thickness of about 1/2 inch, cutting into 2 1/2-inch squares--or whatever shapes you wish--and transferring with a lightly floured spatula to the prepared pan, placing the cookies at least one inch apart, and then following the baking directions in Step 11 (below). If you want to make the raspberry version, read on.<br />
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6. If your dough is fairly crumbly, stir in 1 to 2 tablespoons additional melted butter, using a light touch.<br />
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7. Lightly press the dough into the bottom of the cookie sheet using a light touch and trying to maintain a thickness of 1/4 to 1/2 inch. Reserve about 1/2 cup of the dough.<br />
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8. Mix 1/2 cup raspberry jam with orange or lemon juice and zest, using enough juice to thin the raspberry jam to spreadable consistency.<br />
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9. Using a spatula or pastry or silicone brush, spread a thin layer of jam on top of the shortbread crust, making sure the jam reaches to the edges and is evenly spread.<br />
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10. Mix remaining shortbread dough with 1/4 cup nuts, sugar and cinnamon. Sprinkle lightly over the top of the jam.<br />
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11. Bake on the middle rack of the oven for 15 minutes. Rotate the pan for another 10 to 15 minutes, or until the shortbread cookies (if you stopped at Step 5) are a light golden brown, or (if you made the jam version) the crumbs are a lightly browned. Let cool completely on the baking sheets on wire racks. Stored in an airtight container, these cookies keep for a week or more and should be good candidates for shipping.<br />
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Happy New Year, world! Wishing everyone the best ever 2014!<br />
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-35017790552127827502013-12-17T07:09:00.000-08:002020-07-28T11:08:34.177-07:00Cranberry Pistachio Biscotti<div class="separator" style="clear: both; text-align: center;">
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I can't think of a better antidote to holiday stress than baking. It's hard for worries to intrude when you're focused on measuring flour, baking powder and salt into a bowl and trying to remember where you hid the vanilla. My angst-abatement project earlier this week was to turn out some goodies that might travel 3,000 miles and still be tasty when the recipient--my husband's brother Jez and his family in Atlanta--opened presents on Christmas Day.<br />
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As I've discovered, not all cookies are created equal, especially when it comes to long-distance shipping. An example is one of my favorites, rugelach, a traditional rolled crescent-shaped cookie made of cream cheese dough wrapped around a filling of jam, nuts and chocolate. I usually turn out a batch of these delectable little pastries for Hanukkah, which this year is already a distant memory. Rugelach are never quite as flaky and fresh as the day they're made and definitely do not improve with age, so clearly they're not a candidate for the mail. Biscotti, on the other hand, are hard, dry cookies that, if wrapped well in an air-tight container, seem like they might survive a trip to the moon, that is if a hungry astronaut didn't dig into them first!<br />
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A foolproof biscotti recipe that has already become a holiday staple at my house is one I first heard about a year ago on a podcast I often listen to while cooking and baking. The recipe is a little unusual in that instead of butter, it calls for olive oil, though not a large amount. I believe the oil adds a subtle flavor note that blends well with the pistachios, cranberries and vanilla and almond extracts. I dipped or drizzled some of the cookies in melted white chocolate just to add a bit of holiday pizzazz, but other than this, the recipe sticks fairly close to the original. I suggest some other possible variations at the end, but I'm sure the options are limited only by your imagination. Happy stress-free baking!<br />
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<h3 style="text-align: center;">
<span style="color: #cc0000;">Cranberry Pistachio Biscotti</span></h3>
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<div style="text-align: center;">
1/4 cup mild extra virgin olive oil</div>
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3/4 cup granulated sugar</div>
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2 teaspoons vanilla extract</div>
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1/2 teaspoon almond extract</div>
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2 large eggs</div>
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1 3/4 cups unsifted unbleached flour</div>
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1/4 teaspoon salt</div>
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1 teaspoon baking powder</div>
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1/2 cup dried cranberries</div>
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1 1/2 cups unsalted shelled pistachios</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxXPAblxGbmjp4Qt5HUYt8MVD0B6tP8YzPg0t-QU7LvNPsErKEmDJkfzMtQiJOBsG9myw1TNGpGG_lvt_cACzdSRpTeFtJ6upzH5VJG1akBhUbYftwLZYZAsbKgeAn591anKU-JG2VQY/s1600/mixing+cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxXPAblxGbmjp4Qt5HUYt8MVD0B6tP8YzPg0t-QU7LvNPsErKEmDJkfzMtQiJOBsG9myw1TNGpGG_lvt_cACzdSRpTeFtJ6upzH5VJG1akBhUbYftwLZYZAsbKgeAn591anKU-JG2VQY/s320/mixing+cookies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Mixing in dried cranberries and pistachios</span></td></tr>
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1. Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick baking spray or cover the bottom with parchment paper (I did the latter, spraying the paper with a bit of oil).</div>
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2. In a large bowl, beat the olive oil and sugar together. Add the vanilla and almond extracts and eggs, beating until the mixture is completely blended.</div>
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3. In a small bowl, mix together the flour, salt and baking powder with a hand whisk. </div>
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4. On low speed (or by hand), gradually add the flour mixture to the egg mixture.*</div>
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5. Carefully fold in the cranberries and pistachios.</div>
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6. Divide the dough in half and form into two logs. (The recipe suggests these will be 12 inches long by 2 inches wide. However, mine were about 15 by 3!) Wetting your hands in cool water before shaping makes the process much easier, as the dough does tend to stick otherwise.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Cutting biscotti on a slight diagonal </span></td></tr>
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7. Bake for about 30 minutes, turning the cookie sheet halfway through the process to make sure the cookies are evenly browning. </div>
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8. Remove from the oven, cool for at least 15 minutes on the cookie sheet. Then, using a sharp knife, cut the cookies at a slight angle into slices that are about 3/4-inch thick.</div>
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9. Spread out the cookies on the cookie sheet and bake for about 15 minutes, flipping them midway through. Cookies should be slightly golden on the sides, but not overly brown. After removing from the oven, cool on a wire rack.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Biscotti cooling after second baking</span></td></tr>
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*I did all the prep work for these cookies this by hand, but you could also use a hand or stand mixer. However, adding in the flour mixture should be done with care, making sure not to overwork the dough.<br />
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<span style="color: #cc0000;"><b>Optional:</b> </span>If dipping the cookies in white chocolate, melt about 6 to 8 ounces of white chocolate chips in a double boiler (or in a pan over another pan with a couple of inches of water in the bottom, as I did), stirring until melted. Add about a teaspoon of canola or other flavorless oil to thin out the chips a bit. Dip cookies into the melted mixture to get the half-dipped look, or drizzle liquid over the cookies in squiggly patterns. Place the cookies on a parchment-covered cookie tray or dish and refrigerate for about a half hour so that the white chocolate will harden.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjo6fEn4f-T_CDyNKDYONqZl0zfuuOhRiA6OVM6wt_FU4hc3wwScKj7nXCHIK1LpHJlgo5oLpDSRKo4Wxh5qxMSFe9QUhDaJaNQrQwXIUltgl8W67R6tDQGetPA1mX89jriiJzywVaJU/s1600/IMG_3020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjo6fEn4f-T_CDyNKDYONqZl0zfuuOhRiA6OVM6wt_FU4hc3wwScKj7nXCHIK1LpHJlgo5oLpDSRKo4Wxh5qxMSFe9QUhDaJaNQrQwXIUltgl8W67R6tDQGetPA1mX89jriiJzywVaJU/s320/IMG_3020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Biscotto taking a white chocolate dip</span></td></tr>
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<b><span style="color: #cc0000;">More Options:</span></b></div>
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1. Instead of white chocolate, dip or drizzle in melted semi-sweet chocolate.</div>
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2. Substitute dried cherries and chopped, toasted hazelnuts for the cranberries and pistachios. Walnuts and mini chocolate chips would be another winning combination, I think.</div>
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3. Add other dried fruit, such as raisins, currants or chopped dried apricots, drop the almond flavoring and add a tablespoon of orange juice and a teaspoon of orange zest.</div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-8768044578685098472013-11-30T08:39:00.001-08:002020-07-28T11:32:34.343-07:00Jewish Comfort Food: Noodle Kugel<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Thanksgiving eats: Kugel's on the right, but where's the turkey? (Photo by Nagisa Kamae)</span></td></tr>
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With appetizers, side dishes and amazing desserts, turkey sometimes seems beside the point at Thanksgiving. This year, our bird was extra large at 22 lbs. for only nine people (plenty of leftovers!). Plates filled quickly with side dishes: cornbread stuffing, homemade cranberry sauce, mashed sweet potatoes, green beans with almonds, <a href="http://ruthtalksfood.blogspot.com/2013/11/thanksgiving-recipe-cranberry-orange.html">cranberry orange nut bread</a>, salad, and noodle kugel--not to mention an amazing apple pie a la mode for dessert (we skipped the pumpkin pie!).<br />
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The kugel was my contribution, along with a strange-looking <a href="http://menurkey.com/">menurkey</a>--a menorah shaped like a turkey--to commemorate Hanukkah arriving on the same day as Thanksgiving, supposedly for the first time since 1888!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Our menurkey! (Photo by Nagisa Kamae)</span></td></tr>
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Kugel, a German word that means "sphere" or "ball," is a pudding-like casserole that is usually made of noodles or potatoes, eggs and dairy products. The noodle versions--called lokshen kugel for the Yiddish word for noodles--can be savory or sweet--and there are many variations, with heated debates erupting, often at the holiday table, over whose kugel is "the best"! I won't weigh in on that. I've tasted amazing kugel--and, like so many recipes, the last one I ate is usually the best.<br />
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Depending on the amount of sugar you add, and whether or not you use raisins or other fruit, a kugel can be almost dessert-like or have just a hint of sweetness and work well with a meal. For Jews who keep kosher and don't want to mix milk and meat, it might serve as the focal point of a brunch, along with bagels and lox. At our Thanksgiving, however, it worked just fine as a side. Leftovers, if any, are excellent for breakfast!<br />
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Here's the recipe I made, adapted from one I found on the food blog, T<a href="https://toriavey.com/toris-kitchen/rum-raisin-cranberry-kugel/">ori Avey</a>. It uses ricotta instead of cottage cheese (which some will consider a sacrilege), and includes dried cranberries and raisins. I used only raisins, but you could add cranberries or other dried fruits, such as apricots or apples. I softened the fruit in a mixture of grape juice and water instead of the rum the recipe called for, but feel free to use the alcohol, which will mostly boil off in cooking. For those who prefer a less dessert-like kugel, the fruit is optional, and the amount of sugar can be reduced.<br />
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<span style="color: #cc0000;">Holiday Kugel</span></h4>
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(Adapted from Tori Avey <a href="https://toriavey.com/toris-kitchen/rum-raisin-cranberry-kugel/">recipe</a>)</div>
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About 15 servings</div>
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1 cup raisins (optional)</div>
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1/2 cup apple or grape juice (optional)</div>
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1/2 cup water (optional)</div>
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12 oz. wide egg noodles</div>
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1 cup cream cheese, softened*</div>
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1/2 cup white sugar</div>
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1/4 cup brown sugar</div>
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6 large eggs</div>
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2 cups sour cream*</div>
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1 cup ricotta*</div>
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1/4 cup unsalted butter, melted</div>
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1 teaspoon vanilla</div>
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1/2 teaspoon cinnamon</div>
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1/4 teaspoon salt</div>
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<b><span style="color: #cc0000;">Topping:</span></b></div>
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3/4 cup cornflakes, crushed</div>
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1/2 teaspoon cinnamon (or more, to taste)</div>
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1 to 2 tablespoons sugar</div>
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1/4 cup walnuts or pecans (optional)</div>
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*You can substitute low-fat versions of any of these, though nonfat isn't recommended.</div>
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<b><span style="color: #cc0000;">Directions</span></b></div>
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1. Preset oven to 350 degrees F. Put dried fruit, juice and water (or rum) in a small saucepan and bring to a boil, then simmer on low for about 15 minutes. Drain and allow to cool.</div>
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2. Cook noodles until soft, taking care not to overcook. Rinse in cool water and drain well.</div>
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3. Using a mixer, food processor or blender, mix together (on low to medium speed for mixer, pulsing for food processor or blender) cream cheese and sugars until well combined.</div>
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4. Add eggs one at a time, incorporating each before adding the next. Add sour cream, ricotta, butter, vanilla, cinnamon and salt, and mix until smooth.</div>
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5. Combine noodles with the liquid mixture. Add raisins, if using. </div>
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6. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Pour mixture into the dish making sure to spread it evenly on the dish. At this point, if you're having guests later in the same day or the next, it's possible to cover the uncooked kugel and let it sit overnight, baking the next day. Some kugel recipes actually recommend this step.</div>
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7. If you're using the cornflake topping, crush the cereal with a rolling pin. Then add cinnamon, sugar and nuts, if using. Sprinkle evenly on top of the casserole. Some variations call for using crushed graham crackers instead of cornflakes. You can also just use cinnamon and sugar--or no topping at all!<br />
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8. Bake for 60 minutes, turning halfway through. The kugel should be golden brown on top and the center should be firm. Let the kugel rest for 15 to 20 minutes before slicing. It can be warmed in a low oven before serving.</div>
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If you've got a family recipe for kugel you wish to share, please feel free. I make no claims to making "the best," as undoubtedly the one your mother or grandmother served will trump mine any day! And that's as it should be. </div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-44846693458614831952013-11-26T04:48:00.001-08:002013-11-26T04:48:39.935-08:00Thanksgiving Reflections<div class="separator" style="clear: both; text-align: center;">
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I have no memory of spending a single Thanksgiving at my parents' house when I was a child or even as an adult. I don't remember my mother ever preparing a turkey, though in a tattered, notebook filled with her handwritten, stained and sometimes unreadable recipes, there are several for turkey, along with side dishes obviously linked to the holiday, such as baked cranberry relish and pumpkin pie; clearly, we always went to someone else's house for this quintessential American holiday.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH5YjjOlS_AaT2LN8JevjqUxKS0qtqKF_gLDTaoSHC6D_oT0Pt73uWyJvlvqz9vV5PHHWMY8wgTgXUqbbKAbiCoYtdFEXnkf3x90Xu625QfGpFySMKnLvuk9Q_sdbhRybmREv7DvOec0/s1600/IMG_1893.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH5YjjOlS_AaT2LN8JevjqUxKS0qtqKF_gLDTaoSHC6D_oT0Pt73uWyJvlvqz9vV5PHHWMY8wgTgXUqbbKAbiCoYtdFEXnkf3x90Xu625QfGpFySMKnLvuk9Q_sdbhRybmREv7DvOec0/s320/IMG_1893.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A well-worn page from my mother's notebook, with recipes for<br />
coffee cake, pineapple tsimmes, stuffed cabbage and a jello mold</td></tr>
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My parents were immigrants--my mother from Glasgow, Scotland, and my father from Karlsruhe, Germany--and the holidays that filled our house with food and family were usually the Jewish ones--Hanukkah, Passover and Friday night sabbath. The foods that my mother prepared evoked a mix of Jewish, English and occasionally German or Russian traditions: roast beef, fish and chips, red cabbage and apples, bagels and lox, mandelbrot (a dry almond cookie that's quite similar to a biscotti), rhubarb pie and a constant staple at our house, pound cake with candied ginger. Most of the recipes in the dilapidated notebook carry the names of relatives and friends who shared them with my mother.<br />
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<tr><td class="tr-caption" style="text-align: center;">A family celebration in my parents' backyard in Palo Alto</td></tr>
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Flipping through the pages is like taking a stroll down an echoey hallway hearing voices from a long-vanished past filled with parties, laughter and, always, delicious, bountiful food. At a time of year when it's hard not to wax nostalgic for distant celebrations and loved ones who are no longer with us, my mother remains a constant presence and inspiration in the kitchen, even when I make recipes that were never in her repertoire and prepare to celebrate the coming holidays with another generation of friends and relations. Isn't this what Thanksgiving is all about?</div>
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<tr><td class="tr-caption" style="text-align: center;">My beautiful mother Flora in 1963</td></tr>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com4tag:blogger.com,1999:blog-849347553033260591.post-77099592749548051512013-11-24T12:01:00.000-08:002013-11-24T12:06:28.871-08:00Thanksgiving Recipe: Cranberry Orange Nut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjg6KFrbIqDo2PdGQRxKpnHiZ8arFCCoaI7O0QKEJsgX8uJ_08_kFq8-AvPmfb6-3N1PeCcCb_JpU7oO95thOTN8gF7cXRx3X51RW9HGlE8nwYyj_S6InyjOeZYiGPzJlVVoSv4BWGR0/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBjg6KFrbIqDo2PdGQRxKpnHiZ8arFCCoaI7O0QKEJsgX8uJ_08_kFq8-AvPmfb6-3N1PeCcCb_JpU7oO95thOTN8gF7cXRx3X51RW9HGlE8nwYyj_S6InyjOeZYiGPzJlVVoSv4BWGR0/s400/IMG_1892.JPG" width="400" /></a></div>
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With Thanksgiving just a few days off, here's a recipe inspired by a 2005 post for <a href="http://bakingbites.com/2005/02/orange-cranberry-bread/">Orange Cranberry Bread</a> from veteran food blogger Nicole Weston, whose class at <a href="http://ruthtalksfood.blogspot.com/2013/10/tips-for-food-bloggers-or-wannabes-from.html">New School of Cooking</a> encouraged me to keep blogging, even when readers haven't always shown up. I've made a few changes to the recipe, adding walnuts and sherry and switching some of the white flour for wheat. I think Nicole's idea of mixing fresh and dried cranberries makes all the difference, and I might even add more of the dried! The orange zest and fresh orange juice give it a distinct citrus flavor, an excellent complement to other Thanksgiving foods. A loaf of this bread is certain to make an appearance at our Thanksgiving table on Thursday, possibly a variation on the recipe below, as I never like to make anything exactly the same twice!</div>
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<span style="color: #990000;">Cranberry Orange Nut Bread</span></h3>
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(Adapted from <a href="http://bakingbites.com/2005/02/orange-cranberry-bread/">Baking Bites</a> recipe)</div>
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About 12 generous servings</div>
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1 1/2 cups all-purpose flour</div>
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1/2 cup whole wheat or white whole wheat flour</div>
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1 cup sugar</div>
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3/4 teaspoon baking powder</div>
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3/4 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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3/4 cup fresh-squeezed orange juice</div>
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1 tablespoon orange zest</div>
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1 tablespoon dry sherry</div>
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2 tablespoons canola oil</div>
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1 large egg</div>
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1 1/4 cups whole fresh or frozen cranberries (if frozen, unthawed)</div>
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1/4 cup dried cranberries </div>
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1/2 cup toasted walnuts, toasted, plus more for garnish</div>
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<tr><td class="tr-caption" style="font-size: 12.727272033691406px;"><span style="color: #990000;">Mixing cranberries and nuts into the batter</span></td></tr>
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1. Preheat oven to 375 F. Grease a 9x5-inch loaf pan." </div>
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2. Measure white and whole wheat flour, and put into a large bowl, along with sugar, baking powder, soda and salt. In a separate, medium-sized bowl, whisk together orange juice, zest, sherry, oil and the egg. Mix the two together until combined, but be careful not to over-mix.</div>
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3. Gently fold in fresh and dried cranberries and toasted, chopped nuts. Pour into prepared pan and place a few untoasted walnuts on top for decoration.</div>
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4. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. The top should be a golden brown, but neither pale nor dark. Cool for about 15 minutes in the pan before carefully inverting the bread onto a wire rack. If you can stand it, allow the bread to cool completely before slicing. (Unfortunately, I seldom follow my own advice!)</div>
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<span style="color: #990000;"><b>*Note on baking pans:</b> </span>This is such a decorative loaf that you might want to make it for holiday gifts. If you want to divide the batter into smaller loaf pans, you can. I found the recipe filled one 8x4 1/2-inch pan and a second 5 1/2 x3 1/4-inch pan). By my calculations, it should be enough to fill three of the 5 1/2x3 1/4-inch pans if you prefer to make several small loaves.</div>
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<span style="color: #990000;"><b>Nutritional Info (each 3/4-inch slice)</b></span></div>
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Calories: 220</div>
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Fat: 6 grams</div>
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Carbs: 39 grams</div>
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Fiber: 1.5 grams</div>
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Protein 3 grams</div>
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Weight Watchers points: 6</div>
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<b><span style="color: #990000;">Tinkering</span></b></div>
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1. Although the bread is great as it is, I thought I might add more spice to it next time--perhaps a half teaspoon of cinnamon and 1/4 teaspoon each nutmeg and ginger.</div>
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2. Speaking of ginger, in memory of my mother, whose pound cake with candied ginger was a staple at our house, I may add a bit of chopped candied ginger, along with the dried and fresh cranberries. </div>
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3. If you want the bread a little less tart, reduce the fresh cranberries to 1 cup and add 1/2 cup of dried cranberries. Because most dried cranberries are slightly sweetened, they do balance the acidity of the fresh berries.</div>
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4. To make the bread even sweeter, sprinkle a little cinnamon and sugar on top, along with chopped nuts.</div>
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5. You can ramp the sweetness up even further with a streusel. Mix 1 tablespoon of flour, 3 to 5 tablespoons of brown or white sugar, 1 teaspoon ground cinnamon, 1 tablespoon of butter and 1/4 cup chopped walnuts. Blend together the topping until crumbly with your fingers or a fork and sprinkle over the top of the loaf. Bake as directed. </div>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-28940409054664378842013-11-17T08:25:00.001-08:002013-11-17T08:43:54.823-08:00More Napa Adventures<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Hall Wines, St. Helena</span></td></tr>
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In Napa for the <a href="http://napavalleyfilmfest.org/">Napa Valley Film Festival</a>, my husband and I took a side trip through the glorious reds and golds of autumn to visit <a href="http://www.hallwines.com/hall-st-helena">Hall Wines</a> in St. Helena. We were there to find out about the winery's state-of-the-art winemaking techniques that utilize an optical sorter to select the optimal grapes to make the finest cabernet sauvignons, merlots and sauvignon blancs, along with equipment that uses gravity in the winemaking process.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Historic stone building recently renovated by owners Kathryn and Craig Hall.</span></td></tr>
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Director of Winemaking Steve Leveque, who got his start at the venerable Robert Mondavi Winery, said he's endlessly fascinated with perfecting wine using the latest technology. But at harvest time, there's no substitute for the human palate--the winemaker with the discerning taste buds who knows which grapes have arrived at the peak of perfection for creating that year's vintage. And, once the fermenting, bottling and aging is complete, Leveque says the highest compliment is hearing someone say, "This is delicious."<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Winemaker Steve Leveque explains how ginormous stainless steel containers <br />regulate the temperature of wines during the fermenting process.</span></td></tr>
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Several of the <a href="http://www.hallwines.com/shop-napa-valley-collection">wines</a> are sold nationally, but many are available only at the winery or through membership. My favorites included a crisp 2012 sauvignon blanc, available for $22, and the 2010 Kathryn Hall Cabernet Sauvignon, more pricey at $125, but definitely in the delicious category.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">French oak barrels awaiting the 2013 vintage wine.</span></td></tr>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-21898797060639468252013-11-15T23:04:00.002-08:002020-07-28T11:53:20.433-07:00Road Food: The Most Amazing English Muffin Ever!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">English muffin or jelly donut? (Photo & Video Credit: Jefferson Graham)</span></td></tr>
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In Napa for the third annual Napa Valley Film Festival, I've been blown away not only by the local wines and quality films (future must-sees for movie buffs: <a href="http://movies.disney.com/saving-mr-banks">Saving Mr. Banks</a> and <a href="http://www.imdb.com/title/tt2431286/">Philomena</a>) but the phenomenal local dining and food scene. At the center of the action is the 40,000-square-foot <a href="http://oxbowpublicmarket.com/">Oxbow Public Market</a>, a mix of stores and restaurants selling everything artisan, organic, hand-crafted and local--chocolates, coffee, cheese, charcuterie, olive oil, spices, spirits--and much more.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: purple;">Oxbow Public Market, Napa</span></td></tr>
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Clearly, stories and blog posts could and should be written about each of these. But here is just one that captured my heart: an English muffin unlike any I've ever seen. When my husband and I first walked into <a href="http://www.themodelbakery.com/">Model Bakery</a>, we were immediately taken with a plate of what looked like fresh jelly donuts on top of a display case filled with bread, rolls and pastries of every description. But we were fooled; the large puffy rounds were not donuts but rather English muffins--apparently famed far and wide. After we sampled one, toasted with butter and jam, it quickly became clear why. It was indescribably fresh and light, as crispy as just-baked bread, yet soft and airy as the inside of a cloud and as tasty as a French croissant; we were ready for seconds immediately after consuming the final morsel. Take a look and listen to what our helpful salesperson, Emily Mills, had to say about these treats, which are not one little bit like Thomas' (though no slight intended to this venerable supermarket brand!).<br />
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<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/JFNRuQ36EwY" width="480"></iframe><br />
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Can't wait to go back to the Model Bakery for another English Muffin and to purchase their brand new <a href="http://www.amazon.com/Model-Bakery-Cookbook-Favorite-Recipes-ebook/dp/B00CUSQPOA/ref=sr_1_1?s=books&ie=UTF8&qid=1384616034&sr=1-1&keywords=the+model+bakery+cookbook">cookbook</a> explaining how to make them at home. Stay tuned!<br />
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com0tag:blogger.com,1999:blog-849347553033260591.post-7175475437564785092013-11-11T07:00:00.000-08:002014-01-03T16:05:57.116-08:00Thanksgivukkah: Rare 2-in-1 Holiday Mash-up<br />
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<tr><td class="tr-caption" style="text-align: center;">A Thanksgivvukah poster from the people at <a href="http://www.moderntribe.com/judaica/jewish_home/art/thankgivukkah_poster">Modern Tribe</a>,</td></tr>
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Last year, Hanukkah arrived about two weeks after Thanksgiving--and for me that was already too soon. We'd just had our traditional family feast at my mother-in-law's house--and before I could take a breath, I was up to my elbows in potato latkes, brisket and rugelach for my annual Hanukkah gathering. This year, the schedule's even more challenging. For the first time in 125 years, the first day of Hanukkah coincides with Thanksgiving. Oy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Menurkeys are hot right now.<br />
(Photo credit: New York Times) </td></tr>
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The Web is alive with stories of this rare holiday mash-up. It's even got its own name--Thanksgivukkah--along with <a href="https://www.facebook.com/Thanksgivukkah">Facebook</a> and <a href="https://twitter.com/search?q=%40thanksgivukkah&src=typd">Twitter</a> accounts and a <a href="http://en.wikipedia.org/wiki/Thanksgivukkah">Wikipedia</a> entry. There are Thanksgivukkah cards, posters, coloring books, even a rap <a href="http://heebmagazine.com/watch-ultimate-thanksgivukkah-rap-battle/48111">song</a> and Thanksgivukkah-themed <a href="http://blogs.forward.com/the-shmooze/186567/say-thanksgivukkah-with-your-nails/">nails</a>. A turkey-shaped menorah called a <a href="http://menurkey.com/">Menurkey</a>, dreamed up by a precocious 9-year-old kid from New York City, is flying off the Internet--not to mention the little ditty that goes along with it ("Thanksgiving and Hanukkah, come light the Menurkey. Once in a lifetime, the candles meet the turkey."). There's even a <a href="http://www.timesofisrael.com/the-horror-of-thanksgivukkah/">parody</a> trailer in which the twofer celebration gets extended for eight days, with two families--one Jewish, one gentile--locked together in turkey/latke hell.<br />
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<tr><td class="tr-caption" style="text-align: center;"> <a href="http://www.youtube.com/watch?v=gG1pZstoQE8&desktop_uri=%2Fwatch%3Fv%3DgG1pZstoQE8&app=desktop">YouTube Video</a> screen shot of Thanksgivukkah gone amok.</td></tr>
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Since the two holidays apparently won't coincide again until the year 79811, Thanksgivukkah has become a magnet for media, marketers, comedians and, yes, food bloggers like yours truly. What could be more fun than trying to dream up a menu that combines the flavors of these two food-centric holidays? After all, they're eminently compatible--more, I think, than Christmas and Hanukkah, two holidays that we're used to seeing converge at the end of December. The possibilities are endless, and dozens of recipes are popping up on the Web: <a href="http://www.buzzfeed.com/christinebyrne/manischewitz-turkey">Manischewitz-brined turkey</a>, <a href="http://theshiksa.com/2010/11/10/savory-challah-stuffing/">challah chestnut stuffing</a> and <a href="http://www.jennieschacht.com/2013/11/thanksgivukkah-pumpkin-tsimmes/">pumpkin tsimmes</a> are just a few that caught my attention.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw0V6OFQE7KojIiV8zy2L5z7J-KX7O8VA5YVBT_dyPbK83ajR8290gczKLoBk6YSt-mChxQMlouOilWgrk-VsEXrpjKXMuzqfPuu16dCMYQjpCMrAaHhzvtei1V20SKcT-aMF0jVR9fc/s1600/pumpkin+tsimmes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtw0V6OFQE7KojIiV8zy2L5z7J-KX7O8VA5YVBT_dyPbK83ajR8290gczKLoBk6YSt-mChxQMlouOilWgrk-VsEXrpjKXMuzqfPuu16dCMYQjpCMrAaHhzvtei1V20SKcT-aMF0jVR9fc/s320/pumpkin+tsimmes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgivukkah Pumpkin Tsimmes from food writer <a href="http://www.jennieschacht.com/">Jennie Schacht</a></td></tr>
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I haven't yet figured what to bring to my mother-in-law's and whether to tone down my Hanukkah party--or ignore the calendar and delay the celebration until late December--when perhaps we'll toast the usual Chrismukkah mash-up instead. But ultimately, tradition must triumph (in this case, two traditions!), so we will have our latkes and turkey on November 28, perhaps mixing some cranberries into the applesauce and adding a pinch of pumpkin spice. Then later, <span style="text-align: center;">a post-Hanukkah celebration. We might call it Un-Hanukkah and hold it in the holiday-free pause between Thanksgiving and Christmas. But I'm covering my bets by buying a Menurkey and some candles in varying shades of pumpkin. Oh, yes, and a turkey dreidel!</span><br />
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<b>Gobble tov!</b></div>
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<br />ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com2tag:blogger.com,1999:blog-849347553033260591.post-57016712876052418302013-11-02T07:44:00.000-07:002013-11-11T09:44:24.493-08:00Skillet Cornbread<div class="separator" style="clear: both; text-align: center;">
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There's something about cooking in a skillet that makes me think of miners kicking back at the end of a long day while supper sizzles in a cast-iron pot over an open fire. Living in the middle of a large metropolis, I don't do much panning for gold or any other precious metal, but I can always dream while stir-frying veggies or flipping turkey burgers in one of my well-seasoned skillets. They're solid and heavy (sometimes, when filled with hot stew, perhaps a little too heavy) and seemly indestructible, though their enemy is rust, which does happen when the pans sit in water for any length of time.<br />
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My love affair with the skillet awakened a fondness for a particular recipe for skillet cornbread from one of my go-to cookbooks, Ruth Reichl's 2004 <a href="http://www.amazon.com/The-Gourmet-Cookbook-More-recipes/dp/061880692X">The Gourmet Cookbook</a>. It's simple, relatively quick--less than an hour from mixing ingredients to finished product--and the bonus for those who aiming to reduce the gluten in their diet is that, unlike most cornbread, this one doesn't contain any flour at all. I like to serve it with one of those other things I enjoy making in a skillet--stews and chili. It's also perfect with a bowl of soup (isn't everything?) or with a drizzle of honey or maple syrup for breakfast. The buttermilk keeps the bread moist and even a little bit creamy in the center. I upped the sugar from 1 tablespoon to 2 (I've even been known to increase it to 3!), but that's the only change I made from the original recipe. Here it is:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOkpm2xBhR-dhFjKWIiHbJ7iyeXKQgR8AGjbpKyP4kQDKBe9rsau1TdtdzyqA3TzDx5ACrQ0DQsuWTXRkOm9ONB7kyrKjGwG8Hx7Af5izWEf2ObGD0LgkRW48gXFncbGngsgkavIVF4/s1600/IMG_1622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOkpm2xBhR-dhFjKWIiHbJ7iyeXKQgR8AGjbpKyP4kQDKBe9rsau1TdtdzyqA3TzDx5ACrQ0DQsuWTXRkOm9ONB7kyrKjGwG8Hx7Af5izWEf2ObGD0LgkRW48gXFncbGngsgkavIVF4/s320/IMG_1622.JPG" width="320" /></a></div>
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<h4 style="text-align: center;">
<span style="color: #cc0000;">Skillet Corn Bread</span></h4>
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Serves 8</div>
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(from <i>The Gourmet Cookbook</i>)</div>
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1 1/2 cups yellow cornmeal, preferably stone-ground, medium-grind</div>
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2 tablespoons sugar</div>
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3/4 teaspoon baking soda</div>
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1/2 teaspoon salt</div>
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2 large eggs</div>
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1 3/4 cups well-shaken buttermilk</div>
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1/2 stick (4 tablespoons) unsalted butter, softened<br />
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<b><span style="color: #cc0000;">Special Equipment:</span> </b>a well-seasoned 9- to 9 1/2-inch cast-iron skillet*<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEc2HbbPNqmxB2rXAongBSNl8nHC_ypmrSPAh_SunMVhADDwGaXeZnFNosjDJ3dL9c48SVwOcsmoFwM203EDXVJzFRQJYA2vteSys3K8KWcOORK6WBmXrAE1ERjL6sVwKZ6TYyMI09OlU/s1600/IMG_1626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEc2HbbPNqmxB2rXAongBSNl8nHC_ypmrSPAh_SunMVhADDwGaXeZnFNosjDJ3dL9c48SVwOcsmoFwM203EDXVJzFRQJYA2vteSys3K8KWcOORK6WBmXrAE1ERjL6sVwKZ6TYyMI09OlU/s320/IMG_1626.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Mix until just combined before pouring into the skillet.</span></td></tr>
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<span style="color: #cc0000;"><b>Directions</b></span><br />
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1. Preheat oven to 425 degrees F. Heat a skillet in the oven's center rack for 10 minutes.</div>
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2. Stir together dry ingredients: cornmeal, sugar, baking soda and salt in a small bowl.</div>
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3. Whisk together eggs and buttermilk in a medium bowl until blended.</div>
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4. Remove hot skillet from the oven and add the butter, swirling it gently with a fork until melted. Don't worry if the butter sizzles and browns a bit around the edges. Try to leave a slight coating of butter on the bottom and sides of the skillet so that the cornbread won't stick.</div>
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5. Whisk the butter into the egg and buttermilk mixture, and return the skillet to the oven. </div>
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6. Stir cornmeal into the buttermilk mixture, combining until evenly moistened but still a bit lumpy.</div>
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7. Scrape batter into hot skillet and bake until golden--20 to 25 minutes. Let cornbread cool for a few minutes in the pan before turning upside down on a rack to cool completely. **</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;">Lodge 9-inch skillet</span></td></tr>
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*Reichl says that a regular pan will produce an "anemic-looking" cornbread. If you don't own a cast-iron skillet, you can buy one that's already seasoned and ready to use through <a href="http://www.amazon.com/Lodge-L10SK3-Pre-Seasoned-Skillet-12-Inch/dp/B00006JSUB">Amazon</a> or <a href="http://www.lodgemfg.com/seasoned-cast-iron/skillets-and-covers/skillet-L6SK3">Lodge</a>, one of the major manufacturers. They're also available at many cooking supply stores.<br />
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**I've found that the cornbread sometimes sticks a bit to the skillet if you try to take it out immediately after removing it from the oven. If you allow it to cool slightly, it tends to hold together better when you remove it to a plate. Another thought is to just serve it straight from the skillet.</div>
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<span style="color: #cc0000;"><b>Nutritional Info (1/8 recipe)</b></span></div>
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Calories: 165</div>
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Fat: 8 grams</div>
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Carbs: 45 grams</div>
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Fiber: 4 grams</div>
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Protein: 3 grams</div>
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Weight Watchers Points: 7</div>
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<b style="color: #cc0000;">On the Side</b></div>
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Ruth Reichl includes a recipe for buckwheat honey butter to serve with the cornbread. Combine 1 stick of softened butter (8 tablespoons) with 2 tablespoons of honey. Mix well. It works just fine with other honeys or maple syrup.<br />
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-59715213480257250022013-10-25T05:42:00.000-07:002013-10-26T09:21:42.594-07:00Autumn Soup: Yellow Split Pea, Pumpkin & Sweet Potato<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0svkWovUxoYXVgEcgBXsao2eNO1ZHF703vQMU3og78BJpmzeVqjIMDMKKgQ5xvJW6YOKv2oOtkG-HMRegmJnnCjGpiyDsPVGEJnxMHsjU5drpyNUsjrNyu01xWHYfN80rD8mzd2K5fU/s1600/IMG_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0svkWovUxoYXVgEcgBXsao2eNO1ZHF703vQMU3og78BJpmzeVqjIMDMKKgQ5xvJW6YOKv2oOtkG-HMRegmJnnCjGpiyDsPVGEJnxMHsjU5drpyNUsjrNyu01xWHYfN80rD8mzd2K5fU/s400/IMG_1568.JPG" width="400" /></a></div>
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<i>Beautiful Soup, so rich and green,</i></div>
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<i>Waiting in a hot tureen!</i><br />
<i>Who for such dainties would not stoop?</i><br />
<i>Soup of the evening, beautiful Soup!</i><br />
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-- Lewis Carroll, Alice's Adventures in Wonderland</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbgjoDoSfJ4c-QJiKHZZu1cdlhTj9gpvaRTLB5HILDdaLTa7SLg5pCykaJFioighH9g3yoQdxQQ6WLXn-CQvfjDc83D0QcAvUVmOFzv4yrS-5l5djAvcFiLyXBD5zXc_yfm4GTS5wOXs/s1600/IMG_1577.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglbgjoDoSfJ4c-QJiKHZZu1cdlhTj9gpvaRTLB5HILDdaLTa7SLg5pCykaJFioighH9g3yoQdxQQ6WLXn-CQvfjDc83D0QcAvUVmOFzv4yrS-5l5djAvcFiLyXBD5zXc_yfm4GTS5wOXs/s200/IMG_1577.JPG" width="150" /></a>I made soup this week, though it wasn't green but orangey-gold from the yellow split peas, pumpkin, sweet potato and saffron I added. I was inspired by a recipe I found in one of my favorite cookbooks, Claudia Roden's <a href="http://www.amazon.com/The-Book-Jewish-Food-Samarkand/dp/0394532589">The Book of Jewish Food</a>. The book, subtitled "An Odyssey from Samarkand to New York," is as much a history of Jewish cooking--and the peripatetic journey of the Jewish people themselves--as it is a compendium of diverse recipes from <a href="http://en.wikipedia.org/wiki/Ashkenazi_Jews">Ashkenazi</a> and <a href="http://en.wikipedia.org/wiki/Sephardi_Jews">Sephardi</a> Jews. My own family comes from an Ashkenazi (German-Russian) background, making me more familiar with typical eastern European Jewish dishes such as borscht, blintzes and gefilte fish, so I'm particularly fascinated with Roden's section on Sephardi cooking. These include, broadly, dishes developed by Jews who lived in lands along the Mediterranean (Spain, Turkey, Morocco), as well as in the Middle East and India. The food combinations, flavors and spices are quite different than those I recall from childhood. My mother often made soups too, with lentil, split pea and barley on regular rotation for Sunday brunch (along with sides of cold roast beef, tuna salad and boiled tongue). But adding cinnamon, ginger and pumpkin to a soup? That would have struck her as very strange.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">No soaking is required for dry yellow lentils. </span></td></tr>
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After making some more pumpkin <a href="http://ruthtalksfood.blogspot.com/2013/10/diy-pumpkin-puree-instead-of-libbys.html">puree</a> using the steamer method (I used it previously when I made <a href="http://ruthtalksfood.blogspot.com/2013/10/pumpkin-pecan-bread-less-fat-more.html">pumpkin pecan bread</a>), I searched through Roden's book for pumpkin recipes and found a surprising number of them, with several in the savory category. A Moroccan selection caught my eye: <i>Potakhe de Potiron</i>, which Roden translates as "Yellow Split Pea and Pumpkin Soup." I pretty much followed her recipe, but, as usual, changed a few things. Instead of cubed pumpkin, I used puree, replaced ground ginger with fresh and added a diced sweet potato. I reduced the amount of oil (from 4 tablespoons to one), replacing sunflower with coconut and adding some lemon and orange juices. But these are small changes--and you can make your own.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">Pumpkin & spice</span></td></tr>
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<b><span style="color: orange;">Yellow Split Pea and Pumpkin Soup </span></b></div>
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(Adapted from <i>The Book of Jewish Food</i>)<br />
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Serves 6</div>
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<b><span style="color: orange;">Ingredients</span></b><br />
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1 1/4 cups yellow split peas<br />
1 large onion, chopped<br />
2 3/4 quarts chicken stock<br />
1 tablespoon coconut, sunflower or other vegetable oil<br />
2 cups pumpkin puree (fresh, canned* or cubed pumpkin)<br />
1 small sweet potato, peeled and diced<br />
1 teaspoon cinnamon<br />
1 to 2 teaspoons fresh-grated ginger root (or 1/4 teaspoon ground)<br />
1/4 teaspoon saffron<br />
1/2 teaspoon curry powder<br />
1 tablespoon fresh lemon juice<br />
1 tablespoon fresh orange juice<br />
1 to 2 teaspoons honey**<br />
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<span style="color: orange;">*Use one 15-ounce can</span><br />
<span style="color: orange;">**Optional</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">Diced sweet potato</span> </td></tr>
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<span style="color: orange;"><b>Directions</b></span><br />
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Chop the onion an<span style="font-family: Times, Times New Roman, serif;">d saute in oil until softened but not brown. Put the yellow split peas in a soup pot with the stock, and add the sauteed onion. Bring to a boil and simmer until the split peas are tender. This can take 30 minutes to an hour, so be sure and taste-test a few. They should be soft but not mushy. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add pumpkin puree (or cubes), sweet potato and spices. Simmer until the sweet potato (and pumpkin if it's cubed) is falling apart. Add orange and lemon juices, and salt and pepper to taste. If you sample and decide the soup could use a bit more sweetness, add a teaspoon or two of honey. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">Soup is on!</span></td></tr>
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1. Roden suggests sprinkling some finely chopped flat-leaf parsley on top. I chose to garnish the soup with a tablespoon of Greek yogurt and some toasted pumpkin seeds. It's great either way--or try both!</div>
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2. Dried chickpeas can be used in place of the yellow split peas. In that case, soak them for several hours, preferably overnight, before boiling until soft. Somehow I think canned wouldn't work as well.</div>
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3. For a smoother texture, puree the soup using a blender or food processor.</div>
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4. Some variations of this soup use meat and marrow bones. I think it might be interesting to go meatless and try a vegetarian broth for the base and vegan sour cream on top.</div>
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5. If you want more chicken flavor, try this idea to amp up the stock: Combine a leftover roast chicken carcass, including pan juices, a cup of water and two quarts of low-sodium chicken stock (I use <a href="http://www.realsimple.com/food-recipes/shopping-storing/food/the-best-chicken-broth-00000000023422/page3.html">Trader Joe's </a> organic variety). Add a half cup each of rough-chopped carrot, celery and onion. Boil the mixture for about an hour, then strain and continue with the soup recipe.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: orange;">Imported red saffron, a gift from a friend</span></td></tr>
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-50802046243461047162013-10-19T19:04:00.001-07:002013-10-23T20:14:06.620-07:00Living With a Picky Eater<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;">A happy man with his liquid-egg omelet and red grape juice. </span></td></tr>
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Living with a picky eater when you're a food blogger is quite a challenge. My husband Jeff, ultra-inventive when it comes to his artistic passions--photography, videography, writing and music--not only would be happy to eat the same thing for breakfast, lunch and dinner; he often does! When I ask him if he doesn't get a little bored dining on the same fare so frequently he looks at me blankly and says, "Well, I've been married <span style="text-align: center;">to you for all these years, haven't I?" Nice guy.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;">Jeff's favorite Welch's Red 100% Grape Juice in his beloved Porky Pig glass.</span></td></tr>
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Among the things he won't eat: most vegetables, many fruits, fish, beef, pork, lamb and anything with sugar in it before noon--this last because he says it disagrees with him until after lunch. Among his favorites, in no particular order: unflavored rice cakes, rye bread, succotash (or Trader Joe's Soycutash), carrots, lemons, apples, unsweetened cereal (usually dry, eaten out of a large plastic cup--but never for breakfast--with <a href="http://youtu.be/ako0_sWqz3I">Crispix</a> being his favorite), liquid eggs (more on that later), cheese (but not cream or stinky kinds), roasted unsalted almonds, Progresso soup (lentil, minestrone and chicken tortilla, though he admits when pushed that he likes my homemade versions better), chicken, turkey, and black-bean veggie burgers. Jeff's drinks of choice are Diet Coke or <a href="http://www.welchs.com/products/100-juices/grape-100-juices/red-100-grape-juice">Welch's Red 100% Grape Juice</a>; he doesn't like the purple variety and since none of our local supermarkets stock the red anymore, we order it by the case, courtesy of the very obliging local supermarket chain, <a href="http://www.gelsons.com/">Gelson's</a>. He does love sweets, particularly chocolate, and has an abiding weakness for a candy bar he enjoyed growing up in New York City, <a href="http://en.wikipedia.org/wiki/Goldenberg's_Peanut_Chews">Goldenberg's Peanut Chews</a>. Oh, yes, hubby also doesn't touch alcohol or coffee, about which he teases me by calling it "dirty water." What a joker!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_RYIlmPP4zc5EKcC1VQT1L_NQuhv4uYhsmEmzGuHrtmtU2FLsy3Ka9w2we3vPJgZ0a9oHZUwikb7kpbf7muFVnbe8vbUpXvOZ0XMYTVKEjNd1rhSvoNGpEOc5XILSi4uaXtAGVsA-LE/s1600/MorningStar+Farms+Spicy+Black+Bean+Veggie+Burgers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_RYIlmPP4zc5EKcC1VQT1L_NQuhv4uYhsmEmzGuHrtmtU2FLsy3Ka9w2we3vPJgZ0a9oHZUwikb7kpbf7muFVnbe8vbUpXvOZ0XMYTVKEjNd1rhSvoNGpEOc5XILSi4uaXtAGVsA-LE/s200/MorningStar+Farms+Spicy+Black+Bean+Veggie+Burgers.jpg" width="200" /></a>Now, you ask, how can I remain married to this fussy man? Well, truth be told, he's pretty easy to please if you make him approximately the same thing every day, or allow him to whip it up himself. Imagine, if you will, that though cooking is one of your passions, you're too tired to put together a dinner one evening. In totters hubby from his home office and happily throws several Morningstar <a href="https://www.morningstarfarms.com/products/burgers/spicy-black-bean-veggie-burgers">Spicy Black Bean Burgers</a> in the skillet, sprinkles them with lemon juice, takes a second pan and pours in a generous amount of Trader Joe's frozen <a href="http://www.traderjoesfan.com/component/mtree/products/frozen/soycutash/">Soycutash</a>--a blend of corn, red peppers and edamame--more lemon juice plus some Parmesan and faster than you can say, "voila!", dinner's on the table--no fuss, no muss. It's pretty good, and if you want it again the next night, the chef is happy to oblige.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;">Ingredients for Jeff's favorite morning omelet, plus cheese.</span></td></tr>
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But since we began with dinner, let's backtrack and talk about breakfast--and we'll end with a simple recipe for Jeff's signature morning dish, an omelet made with three ingredients--really two if you don't count the spray of oil in the nonstick ceramic pan:<br />
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<span style="color: blue;">The Liquid Egg Omelet</span></h3>
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<b>Ingredients:</b></div>
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Oil Spray</div>
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Egg substitute</div>
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Parmesan Cheese</div>
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<b>Directions:</b><br />
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1) Spray a nonstick omelet pan with oil. Warm on medium for a few seconds. Pour egg substitute into the pan (my hubby uses Trader Joe's Nulaid ReddiEgg, sometimes adding some liquid egg whites from another carton and once in a while a whole egg, with the amount depending on whether he's sharing it with me).<br />
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2) Sprinkle grated Parmesan on top (Jeff uses Trader Giotto's Parmesan & Romano blend) to taste. (Notice: no salt, spices or other additions in this simple 5-minute version, but feel free to add them to yours!)<br />
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3) Let eggs firm up a little, then tilt the pan in various directions, lifting the edges to let the liquid slide into the spaces (often I sneak in and do this part when hubby's distracted).<br />
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4) Flip omelet over to brown on the other side, or flip over on itself to create the typical omelet shape (though sometimes the omelet falls apart and then you have scrambled).<br />
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5) Slide onto a plate and drink with a glass of red grape juice diluted with a little sparkling water.<br />
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And that's breakfast a la Jeff!<br />
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Please check out my audio interviews with my husband on his food and restaurant picks:<br />
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ruthtalksfood.comhttp://www.blogger.com/profile/00176911403087700594noreply@blogger.com1tag:blogger.com,1999:blog-849347553033260591.post-28103327628907512192013-10-15T06:57:00.000-07:002013-10-15T17:50:55.258-07:00Pumpkin Pecan Bread: Less Fat, More Pumpkin <br />
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To me, pumpkin bread is the ultimate in comfort food. But, even when I feel the need for comfort, I avoid making it in summer because to me pumpkins mean autumn--even if here in Southern California, temperatures are registering in the 90's. Whatever the thermometer reading, I felt justified in making pumpkin bread this week.<br />
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The recipe I chose is adapted from a reduced-fat and calorie pumpkin pecan bread I found at <a href="http://www.myrecipes.com/recipe/pecan-topped-pumpkin-bread-10000001673145/">MyRecipes</a>. Here's my version, with nutritional information and suggested variations at the bottom. I used homemade pumpkin puree, which is very simple to make and I think enhanced the bread's flavor and texture. You can read about how I did it elsewhere on my <a href="http://ruthtalksfood.blogspot.com/2013/10/diy-pumpkin-puree-instead-of-libbys.html">blog</a>. If you're pressed for time (and who isn't?), use the canned variety. It will be great either way!</div>
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<span style="color: #b45f06;">Pumpkin Bread With Toasted Pecans</span></h4>
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<span style="color: #b45f06;">(Two 9x5-inch loaves)</span></h4>
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<b><span style="color: #b45f06;">Ingredients</span></b></div>
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2 cups white all-purpose flour</div>
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1 1/3 cups white whole wheat flour (or regular whole wheat)</div>
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1 tablespoon baking powder</div>
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2 teaspoons baking soda</div>
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1 teaspoon salt</div>
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1 1/2 teaspoons ground cinnamon</div>
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1 teaspoon ground nutmeg</div>
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1/4 teaspoon ground allspice</div>
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1/4 teaspoon ground ginger</div>
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1 cup granulated sugar</div>
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1 cup dark or light brown sugar, packed</div>
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3/4 cup egg whites (from about 4 large eggs, or use egg substitute)</div>
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1/2 cup canola oil</div>
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1/2 cup low-fat buttermilk</div>
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2/3 cup water (or liquid from steamed pumpkin)</div>
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15 ounces of pumpkin (2 cups fresh pulp minus 1 ounce--or one 15-ounce can)</div>
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1/3 cup pecans, toasted and chopped<br />
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<b><span style="color: #b45f06;">Directions</span></b></div>
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Preheat oven to 350 F. Spray two 9x5-inch loaf pans with oil.<br />
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In a medium-sized bowl, mix together flours, baking powder, soda, salt and spices. Whisk the dry ingredients until well-combined.<br />
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Place the sugars, oil, egg whites (or substitute) and buttermilk in a large bowl. Beat with a mixer (or by hand) at medium speed until well blended. Add the pumpkin and water, beating at low speed until combined. Add the flour mixture and beat briefly at low speed, making sure that all ingredients are incorporated but not over-mixed.<br />
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Pour the batter into the prepared pans. Sprinkle toasted pecans on top.<br />
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Bake in the oven for 50 minutes to an hour, checking toward the end to make sure the loaves aren't browning too quickly. If they are, place some foil loosely on top. The bread will be done when a toothpick inserted in the center of the loaves comes out clean.<br />
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<span style="color: #b45f06;"><b> After Words</b></span></div>
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Each loaf makes about 12 generous slices. To reduce the calories even further, cut them in half! <span style="text-align: center;">The bread keeps for 2 or 3 days at room temperature and freezes well (for about a month) when wrapped tightly in a double thickness of saran, then placed inside a deflated plastic bag. Warmed in the microwave for a few seconds, it tastes as if it just popped out of the oven!</span><br />
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<b><span style="color: #b45f06;">Nutritional Info (1 3/4" slice)</span></b></div>
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Calories: 183</div>
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Fat: 6 grams</div>
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Carbs: 31 grams</div>
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Fiber: 2 grams</div>
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Protein: 5 grams</div>
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Weight Watchers points: 5</div>
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<span style="color: #b45f06;"><b>Variations & Enhancements</b></span></div>
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1. Mix toasted, chopped pecans with 2-3 additional tablespoons of brown sugar and about 1/2 teaspoon of cinnamon. Sprinkle on top of the loaves before baking.<br />
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2. Allergic to nuts? Substitute lightly toasted rolled oats for above.<br />
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3. Fold in 1/2 cup dried cranberries, raisins or chopped dried apricots--or 1/4 cup chopped candied ginger--just before pouring the batter into the loaf pans.<br />
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4. Use chopped walnuts or mixed nuts instead of the pecans. Incorporate the nuts in the batter, then sprinkle a few more on top.<br />
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5. Add the grated zest of an orange to the wet ingredients, substituting orange juice (preferably fresh) for the water.<br />
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6. Spread the bread with cream cheese, pumpkin butter--or both--for a decadent treat.<br />
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7. Serve heated with a scoop of pumpkin or vanilla ice cream for dessert.<br />
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