tag:blogger.com,1999:blog-27659651769367079252024-03-06T00:43:11.141-08:00Cee in the Kitchensatisfying my tummy's epicurean wanderlustCarolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-2765965176936707925.post-68258611023508446342012-03-20T20:12:00.002-07:002012-03-20T20:12:35.872-07:00spinach and feta fritatta<span style="font-family: 'Trebuchet MS', sans-serif;">It's been a while since I made an egg-based breakfast item, so here's a spinach and feta fritatta chock full of flavor and is healthy, too:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwjZOJzSWzon2xsc5cDjvGAVxb0hKGhVgwe4Z6lPYBvKAo-w7j-Eyn7lLiTiOIL4t5fHIyufZIW8-B-LB-qBZ9FFeQIoL8DSip8sPEFcGrV7tnXyEUWHRi3FcZhvdH3kwqvzDwRWWXcM/s1600/2012-03-20+spinach+feta+fritatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwjZOJzSWzon2xsc5cDjvGAVxb0hKGhVgwe4Z6lPYBvKAo-w7j-Eyn7lLiTiOIL4t5fHIyufZIW8-B-LB-qBZ9FFeQIoL8DSip8sPEFcGrV7tnXyEUWHRi3FcZhvdH3kwqvzDwRWWXcM/s400/2012-03-20+spinach+feta+fritatta.JPG" width="400" /></span></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">I'm a huge fan of these eggy bakes because you can make them ahead of time, choose any variety of flavor combinations (see <a href="http://www.ceeinthekitchen.com/2012/02/kale-and-potato-fritatta.html">here</a>, <a href="http://www.ceeinthekitchen.com/2012/01/egg-and-potato-breakfast-bake.html">here</a>, or <a href="http://www.blogger.com/"><span id="goog_1041623950"></span>here<span id="goog_1041623951"></span></a>). You can make them with meat or straight up veggie, like this one. </span><span style="font-family: 'Trebuchet MS', sans-serif;">This is obviously mostly spinach. Not gonna lie, I don't know all the specifics and I'm not a nutritionist or any kind of health professional, but I know it's one of those super veggies that's full of vitamins and fiber and stuff. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Look how GREEN. You just know that HAS to be healthy! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Now, it's not JUST spinach in there. There's a bunch of feta for a salty punch, onions for sweetness, and tomatoes for color and some acidity. I cut it into 4 hearty pieces because this'll be my breakfast for the week. Mmmm healthy.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Spinach and Feta Fritatta</b><br />
<b style="font-family: 'Trebuchet MS', sans-serif;"><br /></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">10 oz box frozen spinach, defrosted and drained</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 large sweet onion, diced</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 medium tomatoes, seeded and chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 C fat free or regular feta</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6 eggs</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 egg whites</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">a spot of oil</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">salt and freshly ground black pepper</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees. Spray an 8x8 glass baking dish with cooking spray and set aside.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Beat eggs and egg whites in a large bowl (something that gives you space to really get some air whisked in). Salt and pepper. Set aside.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Saute onion in a bit of oil over medium heat until it softens. Add in the spinach and evenly mix. Add salt and pepper. Mix in the tomatoes, then stir to mix evenly.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Give the eggs one more beating to incorporate some air and pour into the baking dish. Evenly add in the spinach mixture. Evenly sprinkle the feta. Use a spoon or fork to mix spinach and feta into eggs. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Bake for about 30 minutes, or until center is set. After you take it out of the oven, use a knife or offset spatula and run it against the sides to separate the egg from the sides. Allow to cool a bit. You can cut it into as few as 2 pieces or as many as 8. Enjoy.</span>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-41402725059764174442012-03-05T16:31:00.000-08:002012-03-05T16:34:39.728-08:00slammin' shepherds pieI love Sundays because I have plenty of time to cook something from scratch. None of this tired or rushed throwing a meal together stuff - that's the rest of the week for me, haha. Nope. Sundays I happily "slave" over a hot stove taking the time to season and taste and really enjoy the process of creating something delicious. Like this shepherds pie:<br />
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When I think of shepherds pie, this is EXACTLY how I imagine it should taste. It's meaty and has just enough gravy. Being a potato lover, I went slightly overboard with the mashed potato topping... although, really, is there such thing as too much mashed potatoes? It's hearty comfort in a pie dish, the kind of meal that makes a man go back for seconds, thirds, and probably fourths, depending on how much you scooped out each time. And IF there are leftovers, it reheats wonderfully to make a perfect Monday night leftovers dinner :-)</div>
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<b>Shepherds Pie</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://allrecipes.com/recipe/proper-english-cottage-pie/detail.aspx?event8=1&prop24=SR_Title&e11=shepherds%20pie&e8=Quick%20Search&event10=1&e7=Home%20Page">allrecipes</a></span></i><br />
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<u>Meat Filling</u><br />
1 lb ground beef (I used 80/20, but I'd go up to but no more than 90/10)<br />
1 medium sweet onion, diced<br />
1 C chopped baby carrots (cut them into thirds, so they're about 1/2")<br />
2 Tbsp flour<br />
1 tsp dried oregano<br />
1 tsp dried basil<br />
1/4 tsp dried thyme<br />
1/4 dried rosemary, then crush between your fingers<br />
2 tsp dried parsley<br />
1 1/2 C reduced sodium beef broth<br />
3 Tbsp tomato puree (because I had some leftover, better than having to open a new can of paste)<br />
1 C frozen peas<br />
salt and pepper to taste<br />
<br />
<u>Potato Topping</u><br />
4-5 yukon gold potatoes, peeled<br />
4-5 tbsp butter, cubed<br />
1/2 C milk<br />
1/2 C heavy cream<br />
salt and pepper to taste<br />
handful or two of shredded sharp cheddar cheese<br />
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Special equipment: 9" pie or tart dish, and optionally an ice cream scoop<br />
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Preheat the oven to 400 degrees, and then start the potatoes because you can make the meat filling while you're waiting for the taters to come to a boil and cook: Cut potatoes in half lengthwise, then cut each half into even quarters. Put in a large pot or stock pot and cover with cold water. Bring to a rolling boil. Cook about 10-15 minutes or until fork tender.<br />
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Heat a large pan (10"-12" and deep enough to fit the meat filling) over medium heat, and add the meat. Break up with a wooden spoon. Sprinkle a light layer of salt. (You may want to spoon off some of the fat that releases. Or not!) Add in onion and carrots and cook, stirring regularly, until meat is brown and onions are just starting to turn brown. Stir in frozen peas.<br />
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Stir in the flour, oregano, basil, thyme, rosemary, and parsley. Evenly combine broth and tomato puree in a bowl, then pour into the meat mixture. Add a little bit more salt and a few grinds of pepper and stir. (Don't add too much salt and pepper yet because the gravy will reduce, concentrating the flavors.) Simmer, reducing the liquid until you get to the gravy consistency you want (mine took about 15-20 min). Taste and season with more salt/pepper to your liking.<br />
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Let's not forget about the taters! While the meat is simmering, keep an eye on the potatoes. Drain them after they are fork tender, then return to the pot. Mash lightly, then add in butter, milk, and cream. Mash and whip until fluffy. Season with salt and pepper to taste.<br />
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Pour the meat filling into the pie dish. Use the ice cream scoop to plop out an even layer of the potatoes over the meat. (You don't have to use a scoop - it's just a fast way to create a layer that'll be easy to spread evenly.) Spread out the potatoes to create an even layer, or get all artsy and make a design or something. Sprinkle with cheese. Put onto a baking sheet (to catch anything that drips) and put into the oven. Bake for 20-25 minutes or until bubbly and the cheese is melted. You can also add the step of turning on the broiler for a few minutes to get a browned crispy top... I plan to do that next time.<br />
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It's going to be ridiculously hot, so give it a while to cool down before you chow down!Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com2tag:blogger.com,1999:blog-2765965176936707925.post-53156589671706423872012-02-27T15:57:00.002-08:002012-02-27T15:57:30.553-08:00quinoa cereal with blueberries, cranberries, and almondsThe first time I had quinoa was as a dinner side dish - warm, savory and delicious with pistachios and dried cherries and some kind of vinaigrette. I've been curious about it since, scanning the interwebs for recipe ideas. Somehow or other I ended up making it sweet (shocker, lol), and as breakfast: quinoa "cereal" with milk, fresh blueberries, dried cranberries, and roasted almonds for crunch. Can we say HEALTHY?! <br />
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So, what is quinoa? Quinoa, pronounced "keen-wah", is something of a trendy health food that's making its way mainstream. By trendy I mean most people don't know what the heck it is, unless you're a blogger or a health foodie... but I hear about it more frequently (maybe because I'm both a blogger and foodie?) and am seeing it on more grocery shelves. Also, it's a seed, not a grain, even though it's often sold in the grain section because of the similar look and texture. It reminds me of a nuttier couscous. It's also a nutritional powerhouse, apparently, being an excellent source of protein and fiber and amino acids.<br />
<br />
As breakfast, you can mix in lots of different fruits, dry or fresh. The quinoa itself provides many little mini crunches, but I need something bigger like almonds or pistachios for real textural interest. Next time I'd like it with blueberries and diced mango. I may also mix in some cinnamon and nutmeg and heat it up for more of a porridge feel, too. Lots of options here... as I'll also be using it as a dinner side in the future, so stand by for recipes one day.<br />
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<b>Breakfast Quinoa Cereal for One</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://klutzychef.wordpress.com/2010/06/21/meatless-monday-cinnamon-quinoa-cereal/">klutzy chef</a></span></i><br />
<br />
1 C cooked quinoa (see below on how to prepare quinoa)<br />
1/2 C vanilla soy/almond milk (or regular milk with 1/4 tsp vanilla extract)<br />
1 tsp sugar (or other sweetener like agave or maybe maple syrup) to taste<br />
1/2 C fresh blueberries<br />
1/4 C dried cranberries<br />
handful of roasted unsalted almonds, chopped<br />
<br />
Combine all ingredients in a bowl. Mix. Eat.<br />
You can also heat up the quinoa, milk, and sweetener and then add everything else to it, too.<br />
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<b>How to Cook Plain Quinoa</b><br />
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1 C quinoa<br />
2 C water<br />
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Rinse dry quinoa in a fine mesh strainer under warm water for a few minutes. You're doing this to remove the bitter saponins (nope don't know what that is, but I don't like bitter, so I rinsed).<br />
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The instructions on my box of red quinoa said to put quinoa and water into a small pot. Bring to a boil. Reduce to low heat and simmer, covered, for 15 minutes. Take off heat and allow to sit, covered, for 10 more minutes. Fluff with a fork.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-52036995011831056332012-02-13T18:08:00.000-08:002012-02-13T18:20:04.843-08:00PB&C Love BlossomsThere's a certain balance, complementing, and enhancing going on when sweet and salty get together. Like, who doesn't love the delicious union of chocolate and peanut butter? (Except maybe people allergic to peanuts... or chocolate...)<br />
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So if you need something salty for your sweetheart, or to sweeten up your salty friends... make these cute lil peanut butter and chocolate love blossoms. You can use the traditional chocolate kisses, but I thought the Dove chocolate hearts (thus "love") would be adorable for Valentine's Day or any day :-)<br />
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<b>PB&C Love Blossoms</b><br />
<i><span style="font-size: x-small;">very slightly adapted from <a href="http://bakeat350.blogspot.com/2011/02/peanut-butter-blossoms-one-of-our.html">Bake at 350</a></span></i><br />
<br />
1/2 C butter<br />
3/4 C creamy peanut butter<br />
1/3 C white sugar<br />
1/4 C brown sugar<br />
1 egg<br />
1 tsp vanilla<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 C flour<br />
44 chocolate hearts or kisses, unwrapped (you can unwrap while cookies bake)<br />
more white sugar plus pink or red fine sanding sugar for rolling<br />
<br />
Preheat the oven to 375.<br />
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Beat together the butter and peanut butter until smooth and combined. Beat in the sugars until fluffy. Add the egg and vanilla and mix until combined. Add the soda and salt and mix until evenly distributed. Add the flour 1/2 C at a time, beating after each addition.<br />
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Mix about 1/4 C sugar and a few tablespoons of the colored sanding sugar into a small bowl. You can control just how intense the color is by how much of the colored sugar you add. I just wanted a hint, a blush of pink.<br />
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Scoop dough and roll into 1" diameter balls (I used my 1" scoop, pretty easy hehe). Roll in the sanding sugar and place on the lined cookie sheets about 1-2" apart. They won't spread much, so I was able to fit 20 on one sheet. Bake for 8-9 minutes or until just golden.<br />
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As soon as they come out of the oven, carefully press a heart or kiss into each cookie. Allow to cool. Eat or share!<br />
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One afterthought: If you're like me and happen to eat a bunch of chocolates while you're prepping and suddenly find that you won't have enough for every cookie you make... before baking, just use your fork to press criss-crosses into them and bake for 6-7 minutes. Also cute!<br />
<br />Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-86706075721717256652012-02-11T06:00:00.000-08:002012-02-11T19:28:23.799-08:00chocolate cut out cookies for your valentineOn Valentine's Day (and several other special days of the year, to include birthdays, weddings, and when my softball team wins), I want nothing more than to be sappy, happy, sentimental, and surrounded by puffy hearts and twinkly lights and pretty flowers. Yay hearts!<br />
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Regardless of if I'm single or lucky enough to be with a kinda awesome dude (hi!), I cheese OUT for Valentine's Day. My life is and always has been filled with love, and I get to "officially" recognize just how lovely life can be. I've been blessed with family that's pretty close despite the distances across states and continents (thanks Facebook). I've kept only the best of people in my life as friends and more (hi again, you rock!). Many of those friends have kept me company since childhood (high five to longevity). I have never had a traumatic Valentine's Day (heck one of my favorite ones was maybe 15 years ago spending a night with my other single girls giggling and watching a hot young Brad Pitt in <i>Thelma and Louise)</i>. I never want for good food cuz I'm the one making it, haha. I get to SHARE said good food with the people in my life. Oh, and my car is hot and my home is cozy. Yup, lots of/to love in my life.<br />
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So, allow me to sweeten life up even more with some chocolate and hearts in one little cookie. I hope you get a chance to make these for someone who has made your life a little better, or for someone whose life you want to make better, or for yourself, cuz you make your own life Awesome.<br />
<br />
Because these cookies ARE awesome. Perfect for Valentines Day, or maybe a bridal shower using the bride's colors, hehe (hi Miatta, congrats!). They taste like thin brownies. They're easy to work with and hold their shape, too. Instead of royal icing, I decorated with glace icing. I'm still pretty new to piping and stuff, so it's better you go <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">HERE </a>for the recipe and instructions. One note is that they do need to dry overnight, so plan ahead! They turned out dainty and pretty, and I hope the person getting these will love them as much as I do!<br />
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<b>Brownie Roll Out Cookies</b><br />
<i><span style="font-size: x-small;">Adapted from <a href="http://ladolcivita.blogspot.com/2011/02/valentine-brownie-cut-out-cookies.html">The Busty Baker</a></span></i><br />
<br />
3 C flour<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
3/4 C cocoa powder (I used dutch processed)<br />
1/2 tsp espresso powder<br />
2 sticks butter<br />
1 1/3 C sugar<br />
2 eggs<br />
2 tsp vanilla<br />
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Sift together all the dry ingredients (from the flour to the espresso powder). Set aside.<br />
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Cream butter and sugar until fluffy. Beat eggs in one at a time until combined. Mix in vanilla. Slowly mix in the dry ingredients until smooth. Make sure to scrape down the sides a few times to make sure it's even.<br />
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Separate dough into 3 quart bags. Flatten out so it's about 1" thick, then press out the air and zip closed. Refrigerate at least an hour or overnight.<br />
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When ready to roll out cookies... preheat oven to 350. Flour your work surface, turn a pack of dough out onto it, flour that and flour the rolling pin. Roll out your cookies to about 1/8" to 1/4" thickness. Cut out and lay on parchment lined baking sheets. It's best to chill cookies on the pan for another 5-10 minutes before you bake. I baked the small 2" cookies for 5-6 minutes, and the larger 3-4" cookies for 6-7 minutes. Allow to cool on the pan.<br />
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When completely cool, decorate with icing (again, see <a href="http://www.ourbestbites.com/2008/12/tutorial-cookie-decorating-with-glace-icing/">this link</a>) and allow to dry overnight so you can stack them.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com1tag:blogger.com,1999:blog-2765965176936707925.post-66079924949079890142012-02-08T13:35:00.000-08:002012-02-08T17:40:48.435-08:00kale and potato fritattaI bought a bunch of kale the other day with the intent of making a green smoothie. You know... a fruit smoothie blended with with some a super veggie for extra nutrients. Yep, didn't quite get around to that, whoops. But I didn't want the kale to go to waste and I've needed another grab and go breakfast anyways so viola, breakfast fritatta!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DwkGIUr7cNWVa4Smg2WkqfOg77Yl_rpPthInv-3ALtyONEMoyfWgpWyhrah7DxC3-En-7BbvfNB6F3R8gMhSgsXGMT3iRSPWHVcfalI_-Sun5oCRLFChqtDdGaBfT6LPGn3ivy5EepM/s1600/2012-02-09+potato+kale+fritatta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DwkGIUr7cNWVa4Smg2WkqfOg77Yl_rpPthInv-3ALtyONEMoyfWgpWyhrah7DxC3-En-7BbvfNB6F3R8gMhSgsXGMT3iRSPWHVcfalI_-Sun5oCRLFChqtDdGaBfT6LPGn3ivy5EepM/s400/2012-02-09+potato+kale+fritatta.JPG" width="400" /></a></div>
I was originally just going to make a straight kale and onion fritatta until I saw the link for adding potatoes, and what a great idea! It gives the fritatta some heft and textural interest. I wasn't intentionally going the vegetarian route, so if you wanna throw in some meat, brown up some sausage and throw it in there, too.<br />
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<b>Kale and Potato Fritatta</b><br />
<i><span style="font-size: x-small;">slightly adapted from <a href="http://eggsonsunday.wordpress.com/2009/03/29/potato-kale-frittata/">Eggs on a Sunday</a></span></i><br />
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1 Spanish onion, peeled, cut in half, and sliced into strips<br />
2 Yukon gold potatoes, peeled and cut into 1" pieces<br />
3 C kale, remove the stem and chop into bite size pieces<br />
2 tbsp canola oil<br />
8 eggs<br />
salt and pepper<br />
<i>special equipment: </i>cast iron skillet or a skillet you can put into the oven<br />
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Preheat oven to 400. Beat eggs in a large bowl.<br />
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Heat skillet over medium heat. Add oil. Add potatoes, sprinkle with a light layer of salt, and cook for 2-3 minutes. Add onions, sprinkle with another light layer of salt. Cook, stirring pretty regularly, until onions soften and start to turn golden and the potatoes are fork tender. (Add oil if potatoes stick to the bottom.) Add kale, sprinkle with a bit more salt and plenty of freshly ground pepper, and cook for 3-4 minutes or until wilted.<br />
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Give the eggs one more whirl with the whisk to make sure it's beaten and airy. Check that the bottom of the pan has a glisten of oil (so the eggs wont stick), and then pour the eggs over the veggies and stir until it's even. Stir a bit to make sure the kale and potatoes are evenly distributed, too.<br />
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Put in oven and bake for 10-15 minutes or until it's all puffy. Take out of the oven. It will drop. Loosen the edges. Turn out onto a cutting board and cut into 6 pieces.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com2tag:blogger.com,1999:blog-2765965176936707925.post-66475419490936939062012-02-04T09:32:00.000-08:002012-02-04T09:34:25.186-08:00stout brownies plus 6 savory Superbowl ideasSo the Superbowl is tomorrow. I'm a Redskins gal, so yeeaaaaahhhh... the game itself has never held that much excitement :-D For me, the Superbowl is good for exactly one thing: an opportunity to try out a new recipe! I opted for something sweet this year, but wanted to incorporate something superbowl-y. Like beer. Yup, there's beer in these here sweets: Stout Brownies.<br />
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I used double chocolate stout in these brownies, yum, and they have a deep chocolately flavor with a hint of the stout. I'm having a hard time explaining the texture, though. They don't have the crackly top or crisp edges that I love in brownies, but they do have an airy fudgy texture. Almost like a substantial, dense mousse. Like the freaky child of a cakey and fudgey brownie... they look like cake but melt like fudge. They'd benefit from chocolate chips to add textural interest, so I'll do that for tomorrow. Hopefully they'll be a nice balance to all the savory food I'll be pigging out on!<br />
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<b>Stout Brownies</b><br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.wearenotmartha.com/2011/01/youngs-double-chocolate-stout-brownies/">We Are Not Martha</a></i></span><br />
<br />
1 C chocolate stout<br />
2/3 C flour<br />
1/2 C cocoa powder (I used dutch processed)<br />
1/4 tsp salt
<br />
5 oz chocolate (I used 60%)<br />
1 stick butter<br />
1 C white sugar<br />
2 large eggs<br />
1/2 tsp vanilla<br />
<br />
Preheat oven to 365. Line a 9x9 metal baking dish with foil or parchment with a 1-2" overhang.<br />
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Pour 1 C stout into a liquid measuring cup (don't count the foam!) and allow to settle. Sift together the flour, cocoa, and salt and set aside.<br />
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In a double boiler (I used a metal bowl over a small pot of simmering water, make sure the bowl doesn't touch the water!), melt the chocolate and butter until smooth. Take off heat. Beat in sugar until thoroughly combined. Allow to cool to lukewarm. Beat in the eggs one at a time. Mix in vanilla. Mix in the stout. Whisk in the dry ingredients until combined. (It will be a more liquidy batter than thick.)<br />
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Pour into prepared baking pan and bake for 20-22 minutes or until a toothpick poked in comes out mostly clean. Allow to cool. cut into 25 (or 16) pieces. Enjoy!<br />
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<i>AAAAANNNND.... </i>Not in the mood for a sweet something at Superbowl? Here are 6 ideas for savory goods you can make, too: </div>
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<a href="http://ceeinthekitchen.blogspot.com/2011/02/bacon-explosion.html">BACON EXPLOSION</a> </div>
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<a href="http://ceeinthekitchen.blogspot.com/2010/06/blog-post.html">Shrimp and Andouille Sausage Skewers</a></div>
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<a href="http://ceeinthekitchen.blogspot.com/2011/06/carne-machaca-in-taquitos-and-nachos.html">Carne Machaca Taquitos</a></div>
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<a href="http://ceeinthekitchen.blogspot.com/2010/07/pico-guac.html">My absolute most favorite Guacamole and some Pico de Gallo</a><br />
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<a href="http://ceeinthekitchen.blogspot.com/2009/12/spicy-chili-mac.html">Turkey Chili</a> (with lots of cheese!)</div>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-1301564553424631082012-02-03T15:49:00.000-08:002012-02-03T15:49:10.457-08:00morning glory muffinsI'm not a morning person. At all. I sleep until I have EXACTLY enough time to shower, groom, maybe blow dry my hair (more often then not I put it in a bun or pony tail), and (hopefully) make it to my daily 8:15 meeting on time. I don't take my time to do all that stuff, either, I hustle, checking my watch every free second I have. So unless it's a lazy weekend, my breakfast had better be grab and go... like a muffin!<br />
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I've been wanting something more substantial than yogurt and fruit, so I tried my hand at these healthy, not too sweet breakfast muffins. These are not your light almost cupcake like muffins you'll find at the store... these are hearty and dense, made with both yogurt and fruit plus whole wheat flour and oats and flax to boost the fiber content. This by itself plus a cup of coffee will last me until about 11, but when I eat it with another piece of fruit, I'm good until lunch time. Added bonus - they freeze well*, so you can grab a frozen one and have it as a nice 3pm snack to help you last until dinner. Morning, noon, or even night, these make a great treat.<br />
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<b>Morning Glory Muffins</b><br />
<span style="font-size: x-small;"><i>adapted from <a href="http://www.myrecipes.com/recipe/morning-glory-muffins-10000001634764/">Cooking Light</a></i></span><br />
<br />
1 C white whole wheat flour<br />
1/2 C all purpose flour<br />
1 C old fashioned oats<br />
1/2 C brown sugar<br />
3 Tbsp flax meal<br />
2 tsp baking soda<br />
1/4 tsp salt<br />
3 bananas, mashed<br />
6 oz plain Greek yogurt<br />
1 egg<br />
1 tsp vanilla<br />
3/4 C chopped walnuts<br />
1/2 C pitted dates, chopped<br />
1/2 C dried apricots, chopped<br />
1/2 C dried cranberries, rough chopped<br />
turbinado sugar, for topping (optional)<br />
<br />
Preheat oven to 350. Prepare muffin tins -- spray 18 liners with cooking spray then put in tins.<br />
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Thoroughly combine all dry ingredients (from the flour to the salt) in a large bowl. Combine all the wet ingredients (from the bananas to the vanilla) in a smaller bowl and mix well.<br />
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Make a well in the dry ingredients. Add the wet ingredients and stir until about 80% combined. Fold in the add ins (from the walnuts to the cranberries) until evenly distributed and batter is just combined. Dish out evenly into the 18 liners. Sprinkle with turbinado sugar.<br />
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Bake for 20 minutes, or until a a toothpick inserted comes out dry.<br />
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* If freezing, wait until they're cooled. Wrap in two layers of plastic wrap and then put into a freezer zip top bag.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-68586573938722180552012-01-17T19:59:00.000-08:002012-01-17T19:59:23.021-08:00southwest seasoning and a quick quesadilla<div class="separator" style="clear: both; text-align: left;">
Say hello to tonight's dinner:</div>
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This delightful little quesadilla was perfect for one person and took me all of 10 minutes to put together because everything* was premade, including some cooked, seasoned chicken thighs I had in my fridge. All I had to do was slice some up and add it in.<br />
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I try to keep cooked chicken thighs in my fridge for quick dinners. Thighs, not breasts. I don't know what it is about chicken breasts but I can NOT cook them well. One time I boiled a chicken breast - boiled, like in <i>liquid </i>- and it STILL turned out dry and chalky. Ever since then I'm strictly a thigh girl, lol.<br />
<br />
I'll buy a pack of organic thighs and then forget about them until the day they're almost bad, lol, and then bake them all off. I usually line a 9x13 with little sections of foil with edges folded up so that there are little compartments, then add different seasonings. A couple are simple salt and pepper in case I want to make <a href="http://ceeinthekitchen.blogspot.com/2010/06/chicken-salad.html">chicken salad</a>. I'll add lemon pepper to another, and in this case, I seasoned some with Emeril's spicy southwest seasoning. Banging seasoning, btw, and I highly recommend you try it, thus, a recipe. I like heat, so I upped the hot ingredients, but feel free to use Emeril's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-southwest-seasoning-recipe/index.html">original proportions</a>.<br />
<br />
<b>Emeril's Southwest Seasoning Blend</b><br />
<br />
2 Tbsp chili powder<br />
2 Tbsp paprika<br />
1 Tbsp cumin<br />
1 Tbsp ground coriander<br />
1 Tbsp garlic powder<br />
1 Tbsp Mexican oregano<br />
1 Tbsp salt<br />
1 1/4 tsp cayenne pepper<br />
1 1/4 tsp red pepper flakes<br />
1 tsp chipotle chile powder<br />
1 tsp freshly ground black pepper<br />
<br />
Combine all ingredients and blend well. Store in an airtight container away from sunlight and heat.<br />
<br />
I trimmed the fat off the thighs then seasoned liberally with this southwest seasoning. I then baked them at 350 for around 20 minutes. I cut one open to make sure they were done... best to check because thickness varies<br />
<br />
* Bonus note. The guacamole I had with that quesadilla was NOT my <a href="http://ceeinthekitchen.blogspot.com/2010/07/pico-guac.html">normal guacamole recipe</a>. I was in a rush, and thus my recipe for insta-guac: mash up an avocado, mix in enough bottled salsa to suit your tastes. Viola.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-81772827630171793622012-01-05T21:08:00.000-08:002012-01-06T17:35:00.675-08:00French Dip SandwichesPerfeclty rare meat + buttered crusty bread dunked in jus = comfort and joy.<br />
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My brother introduced me to the french dip au jus (with juice) sandwich in LA around 10 years ago. I thought it was ridiculous he'd pay nearly $20 for a meat sandwich. But oh my, was it so worth it! Every GOOD french dip I've had has been that pricey, presumably because of the pile of thin slices of quality roasted beef, so that became my goal for making my own. While I saw different seasoning recipes all over the webs, it was on an episode of Diners, Drive Ins and Dives that I saw someone use Montreal steak seasoning before roasting. That's one of the few spice blends I use regularly because it's well balanced. That plus some extra thyme, garlic, and salt made for an exceptionally crusted and flavored meat that I roasted rare - we could eat the meat all by itself...and we did!<br />
<br />
But it is a sandwich after all, so it was better on a fresh, buttered, toasted crisp french roll. Want to kick up the flavor and some extra texture? Add a slice of provolone, too, and broil until melted. Soak each bite in that jus and try not to dribble all over yourself while eating it!<br />
<br />
<b>Slow Roasted Beef</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://teriskitchen.com/beef/slowroast-a.html">Teri's Kitchen</a></span></i><br />
<br />
2.5 to 3 lb sirloin roast, brought to room temperature<br />
Montreal steak seasoning<br />
dried thyme<br />
garlic powder<br />
salt<br />
2 tbsp canola oil<br />
1 tbsp butter<br />
<i>Special equipment:</i> probe thermometer, dutch oven<br />
<br />
Preheat oven to 200 degrees. Heat a dutch oven (large enough to fit roast) over medium high heat.<br />
<br />
Season all sides of roast with an even layer of steak seasoning, thyme, and an extra dusting of garlic powder and salt. Pat down so the herbs stick.<br />
<br />
Make sure the oil is really hot and add the roast. Sear - about 2 minutes each side - until browned. Insert a probe thermometer about halfway into roast. Put roast, uncovered, into oven and cook until it reaches 130 degrees for rare (around 2 hours).<br />
<br />
Take off the heat and allow to rest. When ready to eat, slice into thin slices -- thinner than these in this pic. Mmm look how perfectly rare and juicy!<br />
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<b>Au Jus</b><br />
pan drippings from the roast beef<br />
1/2 carton of reduced sodium beef broth<br />
1 to 1-1/2 C water<br />
1/2 Tbsp soy sauce<br />
1/2 tsp Worcestershire sauce<br />
1-2 Tbsp butter<br />
<b><br /></b><br />
Put the dutch oven with all the beef drippings on the stove over medium heat. Add the rest of the ingredients and simmer about 15 minutes, or until it reaches the flavor you like. Pour through a fine mesh strainer to remove the chunky parts. Serve hot with the sandwiches.<br />
<br />
And now I can knock off the first item on my <a href="http://ceeinthekitchen.blogspot.com/2012/01/happy-2012-its-hit-list-time-again.html">2012 Hit List</a>, hooray!Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-39188689752477727372012-01-02T11:42:00.000-08:002012-01-02T11:51:29.382-08:00egg and potato breakfast bakeSay hello to my very first meal of 2012! I had people over for NYE, and I wanted to make sure they woke up to something home cooked. So I brewed some coffee and got to work in the kitchen on this filling and possibly even sorta healthy casserole. And then I fried up a bunch of bacon to go with it :-) It tasted great topped with leftover <a href="http://ceeinthekitchen.blogspot.com/2010/07/pico-guac.html">guacamole</a> and some sour cream, and I bet salsa would have gone really well with it, too - now I know for next time! Not a bad way to start the year at all.<br />
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You could sub out frozen Potatoes O' Brien, but I bought a big bag of potatoes I needed to use. I roasted them with salt and pepper and olive oil for about 25 minutes at 450 a few days in advance and then just kept them in the fridge. You could also make the onions/pepper in advance, too. If you like a little kick, fine dice a seeded jalapeno or serrano pepper and toss it in with it, too. This is kinda like a really big, southwesternish tortilla espanola :)<br />
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<br />
<b>Egg and Potato Breakfast Bake</b><br />
<i><span style="font-size: x-small;">adapted from <a href="http://www.acommunaltable.com/breakfast-potato-hash-a-brinner/">A Communal Table</a></span></i><br />
<br />
2 lbs Yukon gold potatoes, cubed into 1" pieces and roasted ahead of time<br />
3/4 large sweet onion, diced (<br />
1 red bell pepper, seeded and deveined and diced<br />
1 Tbsp canola or olive oil<br />
1 1/2 C shredded Mexican cheese blend
<br />
12 eggs<br />
1/2 C milk<br />
salt and pepper to taste<br />
<br />
Preheat oven to 350. Spray a 9x13 baking dish with cooking spray. Put potatoes into a big bowl.<br />
<br />
In a large skillet over medium heat, saute onion in some canola/olive oil (or bacon grease, if you have any on hand, yum!) until it starts to get translucent. Add in the bell pepper and saute another few minutes until onion is soft. Season with a big pinch of salt and stir. Add to the potatoes and toss until evenly incorporated. Dump in an even layer into baking dish. Spread the cheese evenly over the taters.<br />
<br />
In a large bowl, whisk/beat eggs until completely combined and starting to get fluffy. Season with a generous pinch of salt and a few grinds of black pepper. Whisk in the milk. Pour over the potatoes and cheese.<br />
<br />
Bake for 35-40 minutes until middle is set. You should be able to insert a knife and it'll come out clean.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-9726119170886958542012-01-02T08:19:00.000-08:002012-01-06T17:34:38.498-08:00Happy 2012: It's Hit List Time again!My 31st birthday was the day before NYE, and I celebrated with <a href="http://zaytinya.com/">ridiculous food</a>, a movie, and later drinks and dancing surrounded by lots of friends. And if that wasn't Yay enough, the next night I ended 2011 and begin 2012 on an Unexpectedly high note... I really couldn't have asked for a better transition of time.<br />
<br />
So of course, it being the new year, it's resolution time. For me, 2012 is devoted to moving forward with optimism and strength. Changes are coming, and commitments will be kept.<br />
<br />
First commitment involves my family... both of my brothers are flying in to run a half marathon with me (plus two more of my friends) in March. I don't care how long it takes me (but no more than the 5.5 hr limit, haha), but I will cross that finish line. That means I should probably head to the gym today to restart training ;-) That's actually tied in pretty well with my next resolution to strengthen relationships. More phone calls and emails, more making time to see people, more being involved in their lives. So... to my friends out of state, get your couches ready!<br />
<br />
And of course, as food is one of the great loves of my life, here are my food resolutions. My 2012 Hit List involves finishing the unconquered foods from <a href="http://ceeinthekitchen.blogspot.com/search/label/yearly%20hit%20list">Hit Lists past</a> (<a href="http://ceeinthekitchen.blogspot.com/2010/01/hit-list-2010.html">2010</a> and <a href="http://ceeinthekitchen.blogspot.com/2011/01/happy-2011.html">2011</a>):<br />
<br />
1) chicken stock from scratch<br />
2) chicharon de cerdo<br />
3) patatas bravas<br />
4) pain au chocolate<br />
5) <a href="http://ceeinthekitchen.blogspot.com/2012/01/french-dip-sandwiches.html" style="text-decoration: line-through;">french dip</a> completed 1/5/12<br />
6) tamales<br />
7) baked char siu bao<br />
8) cheese souffle a la Panera<br />
9) garlic knots a la C&Os Trattoria<br />
10) thai rice pudding with mango<br />
11) *successful* matzo ball soup<br />
12) my mom's mocha cakeCarolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-21265158632520805072011-12-24T17:12:00.000-08:002011-12-24T20:14:13.048-08:00Steak & PotatoesEvery once in a while I feel a need to impress with something incredibly tasty yet simple. "Simple" means few ingredients and minimal prep time, and by "impress" I mean all pieces can be put out to eat at the same time while hot, and I can still talk while putting it all together. Because some nights, just chilling out maxing, relaxing all cool with someone over a killer meal and a few glasses [sic] of pinot noir (btw, thanks <a href="http://moviesmybfdraggedmeto.wordpress.com/">Charlie and Jenny</a> for that bottle of La Crema!) is the best gift of all.<br />
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<i>Notes on short cuts and timing:</i></div>
<div>
1) I got the small bag of <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=683951">prepped green beans from Wegmans</a> -- the kind where all you have to do is microwave them to steam them. Major time saver right there. </div>
<div>
2) Put the cast iron skillet onto the bottom rack of the oven so you can preheat that while the potatoes roast. </div>
<div>
3) Also, put the steak out while that's happening so it can come up to room temperature while the potatoes roast. </div>
<div>
4) Start cooking the steak when there's 10 minutes left on the potatoes, because...</div>
<div>
5) After the steak is done, you need to rest it for 5ish minutes. While the steak rests, prepare the green beans. </div>
<div>
6) Take the taters out, season the beans, and serve the steak all at the same time!<br />
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<br /></div>
<div>
<b>Roasted Potatoes</b></div>
<div>
<br /></div>
<div>
1 lb red potatoes, cubed so pieces are about the same size (i like 1-2 bite size pieces) </div>
<div>
1 tbsp canola oil</div>
<div>
about 1 tbsp Montreal steak seasoning, or enough to lightly coat the potatoes</div>
<div>
salt</div>
<div>
<br /></div>
<div>
Preheat oven to 450 degrees. Line a baking sheet with foil (so you don't have to clean the pan later). Arrange the potatoes on it in a single layer, and drizzle with the canola oil. Make sure that they're evenly coated with the oil - you may need to use your hands. Sprinkle with the steak seasoning and just a LITTLE more salt (there's salt in the steak seasoning). Place in oven and roast for about 30 minutes, stirring/flipping so it browns evenly every 10 minutes. They're done when they're fork tender. </div>
<div>
<br /></div>
<div>
<b>Pan Seared Ribeye Steak</b></div>
<div>
<span style="font-size: x-small;"><i>adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html">Alton Brown</a></i></span></div>
<div>
<br /></div>
<div>
2 ribeye steaks, about 1-1 1/2" thick</div>
<div>
canola oil</div>
<div>
salt</div>
<div>
pepper</div>
<div>
<i>Special equipment:</i> cast iron frying pan big enough to hold steaks</div>
<div>
<br /></div>
<div>
(If you followed the hints, the cast iron skillet should already be preheating in the oven and the steaks are at room temperature now.) Take the pan out of the oven and place on the range over high heat. </div>
<div>
<br /></div>
<div>
Pat the steaks dry with a paper napkin. Brush oil onto each side of the steak. Generously sprinkle with salt and then grind some pepper onto it. </div>
<div>
<br /></div>
<div>
Place steaks on the skillet and cook for 30 seconds without moving. Use tongs to turn them to the other side and cook another 30 seconds. Put entire pan back into oven and cook for 2 more minutes. Flip one more time and cook 2 more minutes. </div>
<div>
<br /></div>
<div>
Remove steaks from pan and allow to rest for about 5 minutes for juices to redistribute. </div>
<div>
<br /></div>
<div>
NOTE: this is for rare-medium rare done-ness, which, btw, is THE way to eat steak. Well done? Hellz no. If you MUST have medium, add 1 more minute on each side when steak is in the oven.</div>
<div>
<br /></div>
<div>
<b>Lemon Parmesan Green Beans</b></div>
<div>
<br /></div>
</div>
<div>
1 small pack of green beans</div>
<div>
1/4 lemon</div>
<div>
parmesan cheese
<br />
few grinds of red pepper flakes (optional)</div>
<div>
salt</div>
<div>
<br /></div>
<div>
Steam the green beans according to the package directions. Drain out the water, then place into a bowl. Squeeze the juice of the lemon and add about 1/4 tsp of the zest into the beans. Grate some parmesan cheese -- however much floats your boat. Add a pinch of salt and a few grinds of the red pepper flakes if you like spicy, and toss. </div>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-46765669491098223042011-12-21T20:21:00.000-08:002011-12-21T20:21:40.538-08:00scallops au gratinChristmas is around the corner, yay! My tree is up and pretty. Cookies are baked. Parties are in full swing so I'm seeing lots of friends and family. It really is the most wonderful time of year.<br />
<br />
The Christmas party I went to over this past weekend was with The Girls (check out <a href="http://thecookincutie.blogspot.com/">Jenn's blog</a>), and we went for an Italian theme -- Feast of the Seven Fishes. Sure it's normally celebrated on Christmas Eve, but hey we made it work. This time of year is about friends and family being together, right, so got that part down pat! There were mussels and baked salmon and crab dip and ceviche and a shrimp pasta and tons of cookies and desserts. My contribution to this potluck was baked scallops, or scallops au gratin. I saw Ina Garten make it on Food Network once and finally got my chance to make it.<br />
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Instead of the bay scallops Ina used, I used giant (10 per pound count) sea scallops. I didn't write down the quantities of the ingredients before I left my house for Jenn's, so I kinda winged it. I wish I'd baked a bit shorter and then broiled them longer for a crisper crust (recipe reflects that change), but it still turned out great!<br />
<br />
<b>Scallops Au Gratin</b><br />
<span style="font-size: x-small;"><i>adapted from Ina Garten</i></span><br />
<br />
12 big scallops<br />
6 tbs butter, softened<br />
5 small cloves garlic, minced<br />
2 small cloves shallots, minced<br />
2 or 3 slices proscuitto, diced<br />
1 tbsp parsley, chopped<br />
1-2 Tbsp lemon juice<br />
salt<br />
1/4 C panko bread crumbs
<br />
2 or 3 Tbsp white wine<br />
<br />
Preheat oven to 425. Remove the little tabby thing on the scallops (I had the guy at the fish counter do it for me), then wash and pat dry. Arrange in a baking dish.<br />
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Mix together the butter, garlic, shallots, proscuitto, parsley, and lemon juice. Sprinkle some salt on it an mix again. (The proscuitto is already salty so don't get too overzealous there.) Spread evenly over the scallops. Sprinkle with the panko. Pour white wine into dish.<br />
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Bake for 6-9 minutes. Turn to broil and broil another 3-5 minutes or until the tops are golden and crispy. Enjoy!Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-46991136510345428122011-12-10T11:42:00.001-08:002011-12-10T12:35:40.676-08:00Christmas cookie staple: chocolate crinklesHere's an oldie but goodie: choco crinkle cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoTDW9G5A5poz06ufzjd_KCGPdEvy1U5DgypZ5bnVKi6Cn56l8Y6J3-jE2RW5O4fe7-yLDc9Kw7NCi2qYVaRBK8dlTY4wfgE888SdoINTmvtGGz94FuabGN3OAhvb7I_NBN7LRfdEyac/s1600/2011-12-10+choco+crinkles+tree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoTDW9G5A5poz06ufzjd_KCGPdEvy1U5DgypZ5bnVKi6Cn56l8Y6J3-jE2RW5O4fe7-yLDc9Kw7NCi2qYVaRBK8dlTY4wfgE888SdoINTmvtGGz94FuabGN3OAhvb7I_NBN7LRfdEyac/s400/2011-12-10+choco+crinkles+tree.JPG" width="373" /></a></div>
I haven't made this since 2008, and I don't know why... they're so good. Pretty, too. To get those contrasty cracks, you roll the dough in powdered sugar before baking, and then they spread in the oven to reveal the chocolatey goodness. Take a bite you get sweet and a deeply chocolate numminess with a hint of Christmas spice. The insides are almost fudgey, and the edges just crisp enough. <br />
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<b>Chocolate Crinkles</b><br />
<br />
3/4 C flour<br />
3/4 C sugar<br />
3/4 tsp baking powder<br />
1/4 tsp salt<br />
3/4 tsp cinnamon<br />
4 tbsp butter<br />
1/3 C cocoa powder (NOT dutch processed)<br />
1 egg<br />
1 tsp instant espresso that's been dissolved in 1 1/2 Tbsp water<br />
1 tsp vanilla<br />
1/2 C chocolate chips<br />
1/2 C powdered sugar<br />
<br />
Combine first 5 ingredients (flour through cinnamon) in a large bowl and set aside. Melt butter and mix in the cocoa powder until smooth. Whisk in the egg, espresso, and vanilla. Pour over the dry ingredients and use a wooden spoon to mix until combined. Mix in the chocolate chip cookies. Refrigerate while the oven preheats to 350. (Chilled dough will make it easier to scoop and roll around in the powdered sugar later.)<br />
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Put powdered sugar in a small bowl. Scoop a cookie and drop into the powdered sugar. Roll to coat. Place on cookie sheet. I bake 12 evenly placed on a sheet. Sprinkle just the tops with a bit more powdered sugar. Bake for 9 minutes. Allow to rest on the baking sheet about 5 minutes before removing to a cooling rack.<br />
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This recipe makes exactly 24 when using a 1" scoop.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-21541703618514283882011-12-04T19:10:00.001-08:002011-12-04T20:36:25.466-08:00saved shortbread snafu: cacao nib lace cookies<div class="separator" style="clear: both; text-align: left;">
On Wednesday when I came into a box of Sharffen Berger cacao nibs. I was soooo excited! I spent 3 days looking for recipes, and ultimately decided to use the Nibby Shortbread Cookie Recipe provided on the side of the box. For one of the only times in my life, I followed a recipe ingredients exactly. Do these look like shortbread? Nope! Because they so weren't. Clearly there was too much butter/not enough flour, because look how much they melted and spread. But thankfully they turned into something else, something delicate that still pack a wallop of flavor. So, I present to you... cacao nib lace cookies :-)<span class="Apple-style-span" style="text-align: -webkit-auto;"> </span></div>
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Not what I expected, but sooo delightful. Light, crispy, <i>super </i>buttery with that punch and bite of cacao nib.<br />
<br />
So what's a cacao nib? It's basically raw chocolate - the chocolate before it's processed with milks and sugar and other flavors to become the chocolate bars/chips you know and love. They're teeny little pieces that don't melt, so they stay crunchy in a recipe. Because it's unsweetened chocolate, there is a distinct chocolate flavor but it gives way almost instantly to a complex almost but not quite bitterness reminiscent of espresso. The flavor sings when added to something sweet, and these do exactly that.<br />
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The only thing I can possibly think of that I did wrong is over mix the batter. Oh, and I refrigerated the dough before baking, but I do that with all of my shortbreads to excellent results. But hey, if you follow this word for word, maybe yours will end up like shortbread. If they end up like these, though, you'll be just as lucky.<br />
<br />
<b>Cacao Nib <strike>Shortbread</strike> Lace Cookies</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">directly from the Scharffen Berger Cacao Nib Box</span></i><br />
<br />
1 C butter, slightly softened<br />
3/4 C sugar<br />
1/4 tsp salt<br />
3 oz (1/2 package) Scharffen Berger Cacao Nibs<br />
1 1/2 C all purpose flour<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
Use paddle to cream butter, sugar, and salt just until incorporated. Mix in cacao nibs. Gradually add flour until combined. Do not over mix.<br />
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Using the palm of your hand, roll into 1" balls and flatten.<br />
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Place on cookie sheets, and bake 10-15 minutes or until golden brown.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-20911060988569685532011-12-01T19:53:00.001-08:002011-12-01T20:59:11.496-08:00Holiday ThrowbacksWhen the holiday parties start, particularly if they're potlucks, there are usually three types of people. 1) There are those who make that one signature dish, that one perfect cake or candy or casserole recipe that the party just will not be complete if it's not there. Then there's 2) The people who want to outdo what they did last year, so they're always trying something new each year. And 3) the people who don't cook, and bring booze. We love you #3, haha.<br />
<br />
But the discussion I've been having these past few weeks has been about if it's "better" to be a 1 or a 2. I'm very clearly a 2. There are SO many recipes out there that I have to keep exploring/trying new ones. But I also get a twinge of jealousy when people fawn all over that One Signature Dish that someone else brings, <i>oh it's soooo good I'm soooo glad you brought it!</i> I suppose what most gets to me is... were all those old things I made in the past just simply... forgettable? Or do I make them forgettable because I always bring out a newer <strike>younger model</strike> treat each year?<br />
<br />
Anyways, in an effort to honor the definite #2 side of me, I'll continue to post new recipes for this season. But in an effort to honor recipes gone by (and also because I haven't started baking those new things yet and it IS December and I want a kick off post for the month) here are 6 throwback recipes that would STILL make a great gift or addition to a cookie tray this year.<br />
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Try the classic wintery flavor combination: <a href="http://www.ceeinthekitchen.blogspot.com/2010/12/iced-chocolate-peppermint-snaps.html"><b>iced choco peppermint snaps</b></a>:</div>
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I'll be making these tender, lovely <a href="http://www.ceeinthekitchen.blogspot.com/2010/09/rugelach.html"><b>rugalech </b></a>for my friend's Hanukkah party later this month:</div>
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This was one of my first posts on this blog: <a href="http://www.ceeinthekitchen.blogspot.com/2009/12/spicy-molasses-cookies.html"><b>spicy molasses cookies</b></a>. I color coordinated them for Christmas, but they'd be just as nice with clear sanding sugar for some sparkle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHeltNk1XPfe0cOs4jyARk8xEEA_jFz0-YaBPBsHWcAv8pqJj5hw2KAAvXp0AiJ0-66BM3m4JisB4dVW25dJZKwTcUrjc_MlxIicIsNN1iCb9LZY2AGISkt191x5ycO6pPh-mScR9qd4/s1600/spicy+molasses+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHeltNk1XPfe0cOs4jyARk8xEEA_jFz0-YaBPBsHWcAv8pqJj5hw2KAAvXp0AiJ0-66BM3m4JisB4dVW25dJZKwTcUrjc_MlxIicIsNN1iCb9LZY2AGISkt191x5ycO6pPh-mScR9qd4/s320/spicy+molasses+cookies.JPG" width="320" /></a></div>
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Want to make something extra special? Try <a href="http://www.ceeinthekitchen.blogspot.com/2010/12/christmas-macarons.html"><b>French macarons</b></a>. They scream special. They'll make an impressive gift.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMPrplX7YK47pARDa2_Gjcw4r1v5Zucrwhnp-bAVU0tQFaMGSq57hPJQhmon1JQXAFcVauQgNLkZCtTk5HfMcQBrAMPT6fpMqFjWE9Y1KYOasXSzr4CB8supkSlxLQ00K_-08ltGcwTE/s1600/christmas+macarons+filled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMPrplX7YK47pARDa2_Gjcw4r1v5Zucrwhnp-bAVU0tQFaMGSq57hPJQhmon1JQXAFcVauQgNLkZCtTk5HfMcQBrAMPT6fpMqFjWE9Y1KYOasXSzr4CB8supkSlxLQ00K_-08ltGcwTE/s320/christmas+macarons+filled.JPG" width="320" /></a></div>
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Oh and remember the <a href="http://www.ceeinthekitchen.blogspot.com/2011/11/hot-4-chocolate-mix.html">hot 4 chocolate mix</a> I made just the other day? These fluffy <b><a href="http://www.ceeinthekitchen.blogspot.com/2010/01/hot-cocoas-best-friend-peppermint.html">peppermint marshmallows</a> </b>will be awesome in it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzstjBk7KPgBmNNuX6J8RlQdO4oes6rNpwJYj4kr_JT9Hzplq2RnsySztk8nkmXp4HlAPPyJA9I6peuhRKflxUc4yXj8YOqT0HiU5gh50BNARNYN6XGJoWMeDjdcgh5B-61MlNrPsQ9gw/s1600/peppermintmarshmallows.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzstjBk7KPgBmNNuX6J8RlQdO4oes6rNpwJYj4kr_JT9Hzplq2RnsySztk8nkmXp4HlAPPyJA9I6peuhRKflxUc4yXj8YOqT0HiU5gh50BNARNYN6XGJoWMeDjdcgh5B-61MlNrPsQ9gw/s320/peppermintmarshmallows.JPG" width="320" /></a></div>
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Last but not least, you can never go wrong with a classic. These are seriously my absolute most favorite <a href="http://www.ceeinthekitchen.blogspot.com/2011/01/another-chocolate-chip-cookie.html"><b>chocolate chip cookies</b></a>:</div>
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I hope to make new classics, but I don't ever want to forget these oldies but goodies!</div>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-52960707654483038382011-11-26T09:56:00.001-08:002011-11-26T11:13:21.830-08:00Hot 4 Chocolate MixHope everyone had a great Thanksgiving and didn't get pepper sprayed while shopping on Black Friday! So now that that's all behind us, we are 100% full into The Holiday Season. This is my favorite time of year... the cheery Christmas music, out of town friends coming home to visit, parties, count down to my birthday, and of course lots and lots of treats! So, if you're having people over, or heading to others' homes for the holidays, why not have some Hot 4 Chocolate Mix on hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdYKF35jjMh2w18Ul0QxNZkkftj7cVJGvtPr35CLGuSTZRlAYKPRF0XMvSSAu6ZgMEVCrCoXmPWE4iVA1skRLu6JjAQQ_TvhN8D8NWA51JUQDvL2-TqPf7keev-aIgoV_reOtDuZ10o4/s1600/hot+4+chocolate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdYKF35jjMh2w18Ul0QxNZkkftj7cVJGvtPr35CLGuSTZRlAYKPRF0XMvSSAu6ZgMEVCrCoXmPWE4iVA1skRLu6JjAQQ_TvhN8D8NWA51JUQDvL2-TqPf7keev-aIgoV_reOtDuZ10o4/s400/hot+4+chocolate.JPG" width="388" /></a></div>
This particular mix is made with cocoa powder plus 3 kinds of chocolate... Chocoholics rejoice! It starts sweet and ends with just a touch of bittersweet-ness, with espresso and cinnamon adding a depth of flavor not found in most commercial mixes. Use the best quality chocolate you can find - Guittard, Scharffen Berger, Valhrona, for example. It makes a great gift, so share share alike!<br />
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<b>Hot 4 Chocolate Mix</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">adapted from <a href="http://www.simplycookingschool.com/blog/?p=10">Simply Cooking School</a></span></i><br />
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2 C sugar<br />
1 vanilla bean, split and scraped (save the pod, only use the seeds)<br />
12 oz semisweet chocolate, chopped<br />
6 oz dark chocolate, chopped<br />
4 oz white chocolate, chopped<br />
1 C dutch processed cocoa powder<br />
4 tsp espresso powder<br />
2 tsp cinnamon<br />
1 tsp salt<br />
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Split the vanilla vertically, scrape out the seeds. Mix seeds into the sugar*. Combine the sugar and chocolates into a food processor and pulse until finely ground. Add the rest of the ingredients and pulse to combine. Store in an airtight container.<br />
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<i>To make Hot Chocolate:</i> Heat 8oz of milk (definitely use milk for the creaminess) until very hot - about 2.5 min in microwave, or until scalded using a stovetop. Whisk in 4 Tbsp of the cocoa mix until all the chocolate is melted. Top with whipped cream or home made <a href="http://ceeinthekitchen.blogspot.com/2010/01/hot-cocoas-best-friend-peppermint.html">marshmallows</a>.<br />
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* Don't throw away the vanilla pod. Put it into a small jar of sugar to allow the scent of it to permeate the sugar. After some time, you'll have delicious smelling vanilla sugar.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-31491732858429942012011-11-19T17:12:00.000-08:002011-11-20T18:29:49.814-08:00Hot Spiced (and sometimes spiked) CiderApple cider is the epitome of fall drinks. Heat it up and add spices and you've got a nice party drink. Top it off with sweet wine and you've got a real winner!<br />
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I was making this for a crowd, but you can easily divide or multiply the recipe to suit how many people will be drinking it. Also, you can either heat it up in a saucepan (bring to a simmer, let it simmer about an hour to allow the spices to infuse the liquid) or use the slow cooker. The longer it's on the heat, the more intense the spices get. Adding more cider will keep it balanced.<br />
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<b>Hot Ginger and Spice Apple Cider</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">adapted from <a href="http://girlwiththelittleblackcat.blogspot.com/2011/10/spiced-cider-recipe.html">Weight Watchers via the girl with the little black cat</a></span></i><br />
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8 C apple cider*<br />
2" fresh ginger, peeled and sliced into discs<br />
4 cinnamon sticks<br />
12-16 whole cloves<br />
peel of 2 lemons -- remove only the peel (not the white pith) with a veggie peeler<br />
4 Tbsp brown sugar<br />
sweet red wine** (optional)<br />
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Combine all the ingredients in a slow cooker. Heat on high until hot, stirring every once in a while. Turn down to low and keep it hot through your party.<br />
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* Note: Buy a gallon of cider. I started with 8 C so it fit in my slow cooker and kept adding at about the halfway point until we finished it all.<br />
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** Alcoholic version note: I'd fill the cup about 2/3 of the way with the cider then top off with the sweet red wine. My wine of choice was <a href="http://www.lawinery.com/wines_sweet.shtml">Lakeside Red</a> by <a href="http://www.lawinery.com/default2.asp">Lake Anna Winery</a>, a Virginia vineyard. I actually liked it better with the sweet wine because it mellowed and rounded out the spiced cider.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-49024010700892187722011-11-16T14:26:00.000-08:002011-11-16T17:11:38.114-08:00Cranberry Apple SauceThere are certain things that just belong on a Thanksgiving table: turkey, stuffing, green beans, mashed potatoes... and cranberry sauce. Truth be told, I've never been a fan of the stuff. My favorite turkey day foods are the salty and buttery Stovetop or potatoes. Heck, I can only vaguely recall cranberry sauce at any of our Thanksgivings growing up. BUT I understand how important cranberries can be to the holiday table for others, so I grabbed a bag intending to use it only as decoration, lol. But that nagging feeling that some people just love it led me to turn that decor into a last minute addition to our holiday table.<br />
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Look how red and pretty!<br />
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I'm still not sure about the eating it with turkey thing, but I really liked this! It was tart and <i>just </i>sweet enough. It was received nicely as a side, but next time I'm going to use it to top a brie en croute as an appetizer. Oh look at that, it's a yummy AND versatile holiday dish.<br />
<br />
<b>Cranberry Apple Sauce</b><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>loosely adapted from <a href="http://www.foodnetwork.com/recipes/tyler-florence/fresh-cranberry-relish-recipe/index.html">Food Network</a></i></span><br />
<br />
12 oz bag fresh cranberries<br />
1/3 C vanilla sugar (to taste)<br />
3 Tbsp Grand Marnier<br />
1/2 tsp lemon zest<br />
1 honeycrisp apple, peeled and diced<br />
<br />
In a food processor, combine the cranberries, sugar, and Grand Marnier, and lemon zest and pulse a few times to chop up the cranberries and incorporate all the ingredients. Put cranberries into a small saucepan and mix in the apple. Cook over medium heat until cranberries soften, tasting along the way to add sugar if necessary, until it becomes the consistency you want. (I did add about 2 tbsp of water because I lost track of it for a bit and wanted to loosen it up, and it turned out great.)Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com1tag:blogger.com,1999:blog-2765965176936707925.post-75934377297149630202011-11-13T22:44:00.000-08:002011-11-16T17:11:10.536-08:00Holiday Season Kick Off Post: Pumpkin RollThis week is my official start of the holiday party season. I have no less than 3 Thanksgivings to celebrate this month, then Hanukkah, Christmas, my birthday, New Years, and my company holiday party... all in the next 8 weeks! I'm sure your holidays will be just as full of parties... and you can't show up to many of them empty handed! Through the end of the year, I'll be posting (no seriously, I'll post!) treats you can bring to all the upcoming potlucks or give as food gifts.<br />
<br />
Of course I'm going to start with dessert :-)<br />
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They say the holidays are not a time to try a new recipe because of risk of stress or things not working out. Pshaw, this is the perfect time to play. Case in point... I wanted to make something pumpkin, but I didn't want to make the same cheesecake I do every year. Thus: I made a pumpkin roll. At midnight. The midnight before my first Thanksgiving meal. I made the icing in the morning after it cooled and assembled it while the turkey was in the oven. It can even be made ahead up to a couple days before an event, so it's both good as a pre-planned or sort of last minute treat!<br />
<br />
First things first, though, you need a jelly roll pan - 10"x17". I always wondered about that slightly smaller than normal baking sheet I had... turns out it wasn't a rejected half sheet pan after all, lol. You'll also need a clean dishcloth (not a thick or terry cloth one, just a thin one) because you'll use it to roll the cake while it's hot - if you cool it flat and attempt to roll, there's a much higher chance of it cracking, so best to do it while it's hot/pliable.<br />
<br />
<b>Pumpkin Roll with Cream Cheese Frosting</b><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>adapted from <a href="http://allrecipes.com/Recipe/libbys-pumpkin-roll-with-cream-cheese-filling/detail.aspx">Libby's</a></i></span><br />
<br />
<u>Roll:</u><br />
3/4 C flour<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/4 tsp cloves<br />
1/4 tsp powdered ginger<br />
1/8 tsp allspice<br />
1/2 tsp salt<br />
3 eggs<br />
1 C minus 1 Tbsp vanilla sugar*<br />
2/3 C canned pumpkin<br />
<br />
Preheat oven to 375. Lightly grease a 10x17 jelly roll pan. Line with parchment paper, and then lightly butter and flour the paper.<br />
<br />
Combine dry ingredients (flour through salt) in a small bowl and whisk to combine. In a large bowl, beat the eggs and sugar until thick - it should be light yellow and almost fluffy looking. Add pumpkin and beat until combined. Fold in the dry ingredient mixture. Pour into prepared pan and spread evenly. Bake 13-15 minutes or until the middle springs back up when you gently press on it.<br />
<br />
While it's baking, lay out a clean dish cloth and sprinkle or sift some powdered sugar on it. When the cake is done, immediately loosen edges and turn directly on to the sugared dish cloth. Carefully peel off the parchment. While it's hot, roll (with the towel) into a tight log.<br />
<br />
* Note about the sugar: I love <a href="http://ceeinthekitchen.blogspot.com/2010/04/vanilla-primer.html">vanilla</a>, and I had vanilla sugar on hand, so I used it. You can sub plain sugar.<br />
<br />
<u>Icing:</u><br />
1 8oz bar cream cheese, room temp<br />
4 tbsp butter, room temp<br />
1/2 tsp vanilla<br />
3/4 C powdered sugar<br />
<br />
Blend the cream cheese and butter. Add in vanilla. Slowly blend or stir in the powdered sugar and beat until well combined.<br />
<br />
<u>To assemble the pumpkin roll:</u><br />
Unroll the cooled roll. Spread the icing evenly. Reroll. Chill for an hour or so to firm up the icing to make it easier to cut later. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt8_2JvdNQk0D-kvAnISJ1b5_M1yf6RuoHvXl7PE0hLaAfOguBD_ByKwuG_TT4X4s2BkGNE5VOSUws_rs9JYnBJki3rMLLnAIME6IZWkHBEA0_vwjF6O4K3Ua2AaUDhO4bojX_VBw2rA/s1600/2011-11-13+pumpkin+roll.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt8_2JvdNQk0D-kvAnISJ1b5_M1yf6RuoHvXl7PE0hLaAfOguBD_ByKwuG_TT4X4s2BkGNE5VOSUws_rs9JYnBJki3rMLLnAIME6IZWkHBEA0_vwjF6O4K3Ua2AaUDhO4bojX_VBw2rA/s400/2011-11-13+pumpkin+roll.JPG" width="400" /></a></div>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com0tag:blogger.com,1999:blog-2765965176936707925.post-60694844478502459002011-10-16T19:35:00.000-07:002011-10-16T19:35:18.584-07:00hello fallWhy hi there. Been quite a while. Where've I been? Well.... The important thing is I'm back, and I bring muffins!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL1-yG6O-ypTKSKjIbSJzsIWeOgMb9kRRPHEUz0zOTV4NfrrseETyW15cxwInTh7J0e6e01CvlBtIGW_Cp442WrpvnQSoy3m2d0LXblPQhc2G6JO7zjG8Q_tdsFIwyto6_BZiBZY1sFE/s1600/2011-10-16+pumpkin+choco+chip+muffins1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL1-yG6O-ypTKSKjIbSJzsIWeOgMb9kRRPHEUz0zOTV4NfrrseETyW15cxwInTh7J0e6e01CvlBtIGW_Cp442WrpvnQSoy3m2d0LXblPQhc2G6JO7zjG8Q_tdsFIwyto6_BZiBZY1sFE/s400/2011-10-16+pumpkin+choco+chip+muffins1.JPG" width="338" /></a></div>
The muffins themselves are lightly spiced and mild. You know me... I don't like things too sweet. Then the choco chips add the nuggets of sweetness and texture that create a nice balance in the muffins. I doubled the original recipe so I could use a whole can of pumpkin, so be prepared for at least 2 dozen muffins when making these!<br />
<br />
<b>Pumpkin Choco Chip Muffins</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">Adapted from <a href="http://www.afarmgirlsdabbles.com/2010/10/07/pumpkin-chocolate-chip-muffins/">A Farm Girl Dabbles</a></span></i><br />
<br />
3 1/2 C flour<br />
1 1/2 C sugar<br />
1 tsp salt<br />
2 tsp baking soda<br />
1 tsp baking powder<br />
1 Tbsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp cloves<br />
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)<br />
1 C butter, melted<br />
4 eggs<br />
2 tsp vanilla<br />
1 1/2 C semi sweet choco chips<br />
<br />
Preheat oven to 350. Spray or line standard size cupcake pans. (Note: if you fill them about 3/4 of the way, you'll get about 32 cupcakes. If you fill them almost all the way up, you' can get an even 24.)<br />
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Whisk together the dry ingredients - flour through cloves - in a large bowl until well combined. Create a well in the middle. Scoop 1 tsp of the dry ingredients into a small bowl and toss the chips in it. Set aside.<br />
<br />
In another bowl, combine wet ingredients - pumpkin through vanilla - and whisk so thoroughly combined. Add to the dry ingredients and stir until just moistened. Fold in the choco chips.<br />
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Scoop into prepared muffin pans. Bake 17-20 minutes, or until a toothpick inserted comes out clean. Cool, and enjoy!Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com1tag:blogger.com,1999:blog-2765965176936707925.post-6243023947562077602011-09-05T14:10:00.000-07:002011-09-05T14:10:57.692-07:00sweet and spicy watermelon saladHappy Labor Day! Celebrate the end of summer with a perfectly summery dish:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0zjt1XrQHG6aajkyuKt_SPyDvcvOX8ZB0pkxec7K7ry3N-hn0ujfzbc9nKa7wEKWBCPByq0ndvgLmF_XtxrEqJZdbBCDkpPER1lkHzY4L6uHGsRvFV6PcBtKuPa5ikZDoIRZT0SIacM/s1600/watermelon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0zjt1XrQHG6aajkyuKt_SPyDvcvOX8ZB0pkxec7K7ry3N-hn0ujfzbc9nKa7wEKWBCPByq0ndvgLmF_XtxrEqJZdbBCDkpPER1lkHzY4L6uHGsRvFV6PcBtKuPa5ikZDoIRZT0SIacM/s400/watermelon+salad.JPG" width="332" /></a></div>To <a href="http://thecookincutie.blogspot.com/">Jenn's</a> bbq today, thought I'd bring a classic summer side to the table, but with an out of the ordinary twist. I caught wind of the idea when perusing the new <a href="http://www.choosemyplate.gov/">Food Plate Guide</a> the gubment put out to replace the food pyramid. Sweet watermelon and spicy red pepper flakes? Niiice. I tucked this recipe away until I started seeing all the melons at the farmers markets. I of course googled it and saw a bunch of different variations, so played with it to end up with a watermelon, yellow cherry tomato (which I find to be the sweetest), cuke, and onion version. The balsamic and red pepper flake dressing enhances the flavors without overwhelming. I love that the heat just lingers on your tongue and lips, but is immediately cooled by the next bite of watermelon. And it's so colorful... this salad look so happy! And I'm all about bringing the happy :-) So again, Happy Labor Day!<br />
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<b>Sweet and Spicy Watermelon Salad</b><br />
<i><span class="Apple-style-span" style="font-size: x-small;">adapted from <a href="http://www.choosemyplate.gov/downloads/MyPlate/recipes.pdf">da gubment</a> (scroll down for recipe) and <a href="http://oneperfectbite.blogspot.com/2010/06/watermelon-cucumber-and-tomato-salad.html">One Perfect Bite</a></span></i><br />
<br />
2 1/2 lbs seedless watermelon, cubed in 1" pieces<br />
1 pint yellow cherry tomatoes<br />
1 9" seedless cucumber, diced into1/2" pieces<br />
1/2 C vidalia onion, sliced into very thin 1-2" long strips<br />
mint leaves from 2-3 sprigs, rolled and sliced thin (<a href="http://www.instructables.com/id/How-to-Chiffonade/">chiffonade</a>)<br />
3 Tbsp white balsamic vinegar<br />
1 Tbsp extra light olive oil<br />
5 grinds red pepper<br />
1 pinch red pepper flakes<br />
<br />
Combine watermelon, tomatoes, cucumber, onion, and mint in a large bowl. Whisk together the balsamic vinegar, olive oil, and red pepper until emulsified. Pour over the watermelon mixture and toss to combine. Garnish with more mint leaves if you like.<br />
<br />
A few notes about this recipe:<br />
1) If you don't like raw onions, and I generally don't, a nifty trick to dull that raw <i>bite:</i> dunk the sliced onion in ice water for 2-3 minutes then take out.<br />
2) This salad releases a LOT of water given the nature of the ingredients. I don't mind draining some of it off through the day.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com1tag:blogger.com,1999:blog-2765965176936707925.post-83425315924308978332011-08-24T19:58:00.000-07:002011-08-24T19:58:59.336-07:00Lime-y Shrimp Tacos<div class="separator" style="clear: both; text-align: left;">Day after the earthquake dinner: shrimp tacos!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIAk4dZ4onpc4N1KNlcNPCjBOYZhRomHEAhi6102FtsIQit4SzT2ZmLQU2F8aPyinwQJrFU4icNFuoGjlqmtDImLKeOdmyH937p11vVSynB6dyIMv2nxfh_OgKR_phkBomESRzqoXp-M/s1600/2011-08-24+shrimp+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLIAk4dZ4onpc4N1KNlcNPCjBOYZhRomHEAhi6102FtsIQit4SzT2ZmLQU2F8aPyinwQJrFU4icNFuoGjlqmtDImLKeOdmyH937p11vVSynB6dyIMv2nxfh_OgKR_phkBomESRzqoXp-M/s400/2011-08-24+shrimp+tacos.JPG" width="400" /></a></div>I can't believe we had an earthquake here in VA. I've spent a lot of time in LA and never once felt one. I read that Santorini is accustomed to feeling earthquakes, too, but I didn't feel one while I was there either. My mom just told me she grew up with them in the Philippines, but I had no idea there were quakes there. So when everything started shaking like a freight train was coming at us... very surreal! To be honest, one of the first things I thought was <i>What happened in DC that we can feel it here?</i> Oh these times we live in. *shakes head* Anyways, we got evacuated and had to head outside. Thankfully it was wasn't raining, so we got to all freak out in nice weather :-)<br />
<br />
It was that nice weather that made me think of grilling. Today was pretty much glorious, and I wanted to take advantage of that before Hurricane Irene makes it up the coast this weekend. I originally thought of getting a steak, but then I remembered the leftover black bean salsa from this weekend. And the lone avocado begging to be made into <a href="http://ceeinthekitchen.blogspot.com/2010/07/pico-guac.html">guacamole</a>. So THEN I thought I'd grill up some fish for tacos. But hey why buy fish when I have frozen shrimp, thus how I came to these awesome flavored shrimp tacos.<br />
<br />
The lime and garlic make the flavor pop, with just a hint of heat so it paired nicely with the slightly thicker flour tortillas and salsa. I would have loved some cabbage slaw on it for more texture, but Alan broke up some tortilla chips for the crunch and that worked just fine! This was enough for 3 or 4 tacos, so scale as necessary. BTW I never did end up grilling these, haha, I just sauteed them, but I have no doubt they'd be better actually grilled.<br />
<br />
<b>Shrimp Tacos </b><br />
<span class="Apple-style-span" style="font-size: x-small;"><i>adapted from <a href="mailto:http://allrecipes.com/Recipe/grilled-shrimp-tacos/detail.aspx">http://allrecipes.com/Recipe/grilled-shrimp-tacos/detail.aspx</a></i></span><br />
<br />
1/2 lb shrimp, peeled and deveined<br />
juice of 3/4 lime (or 1 lime)<br />
1 Tbsp olive oil<br />
1 garlic clove, minced (about 1/2 tbsp)<br />
1/2 tsp cumin<br />
1/4 tsp red chili flakes<br />
a few grinds of white pepper<br />
<br />
Combine lime juice, olive oil, garlic, cumin, chili flakes, and white pepper. Add the shrimp and marinate for about 5-10 minutes. The shrimp will start turning pink because the citrus is "cooking it". Add them to a skillet on medium high heat and toss until they are pink and form an almost closed C.<br />
<br />
Serve on tortillas. I recommend The Farm at Red Hill black bean salsa with it, which is spicy and bold - it's what I'm trying to duplicate, so whenever I get it just right I'll add that recipe to the blog, too. I also topped with guac and chips a la Alan.Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com2tag:blogger.com,1999:blog-2765965176936707925.post-64007071436818230132011-08-21T23:17:00.000-07:002011-08-22T14:38:02.919-07:00my most loved kitchen equipment<div>In recent months I've been on a slow but steady trek to upgrade my kitchen tools. As I get older, I want more high quality stuff that I can keep with me for I hope the rest of my life... Also, I've learned a LOT about kitchen tools recently because I have been working at a part time job at a large kitchen place**... and I'm taking advantage of that discount :-) To give you an idea of how much stuff I've bought in attempts to "upgrade" my kitchen, I feel like I've put my entire paycheck back into them! Granted I have bought gifts for people, and I've bought some decorating food (i.e. sprinkles) for my cookies/cupcakes, but the bulk of what I've bought is equipment/tools. </div><div><br />
</div><div>Can I tell you a secret? Some of the things I've bought I still haven't taken out of the box, lol. Don't get me wrong, I'll use them... but not all the tools are as essential as I thought they'd be (I'm looking at you, gorgeous and reportedly awesome All Clad 4qt covered saute pan). What's essential, you ask? Well, what a great time for me to discuss the tools I use the most! These are things that I use regularly, and I suspect you would too. These are things you'll want to be high quality so they last long and stand up to the use. These are things that I'd suggest for a registry if you were making one, or the things I'd recommend to give as gifts to friends starting out (or looking to upgrade). </div><div><br />
</div><div><b>The things I use almost daily: </b></div><div>~ 8" or 10" nonstick pan* -- perfect for eggs (<a href="http://ceeinthekitchen.blogspot.com/2010/06/breakfast-burrito-for-dinner.html">I love eggs</a>) or bacon or one piece of fish or a single serving of shrimp</div><div>~ 7" santoku* (or a similar sized chefs knife would do) -- I can cut almost everything with this<br />
~ 3" paring knife* -- because sometimes a santoku is too much knife for slicing strawberries or other small fruit/veggies<br />
~ medium and large saucepans -- for making hard boiled eggs or <a href="http://ceeinthekitchen.blogspot.com/2011/08/another-easy-weeknight-dinner.html">a serving of pasta</a><br />
~ locking tongs -- I use it to flip bacon, but also to grab things off high shelves!</div><div><br />
<b>Tools that work for cooking and baking:</b><br />
~ set of nested glass mixing bowls -- used to hold prepped food, tons of popcorn, and sometimes even as serving bowls for chips<br />
<div>~ silicone spatulas -- great for scrambling eggs or folding dry ingredients into wet</div><div>~ wooden spoons -- they won't scratch my stuff, they're sturdy, and don't retain heat so if you're stirring a simmering soup you're not going to burn your hand grabbing the handle<br />
~ a microplane -- for shredding parmesan or <a href="http://ceeinthekitchen.blogspot.com/2010/04/lovely-lemon-curd.html">zesting citrus</a> (and I do both quite often!)<br />
~ fine mesh strainer -- draining, rinsing, or sifting<br />
~ bamboo cutting boards with a well to catch juice<br />
~ loaf pan, an <a href="http://ceeinthekitchen.blogspot.com/2011/06/tonights-dinner-baked-snapper.html">8x8 glass baking dish</a>, and a <a href="http://ceeinthekitchen.blogspot.com/2011/08/crunchy-granola-bars.html">9x13 glass baking dish </a></div><br />
</div><div><b>Baking equipment I use the most:</b></div><div>~ my mom's hand me down Kitchenaid mixer -- no clue how old it is, but it's powerful, reliable, sturdy, and all around awesome</div><div>~ half sheet pans -- I have at LEAST 4, probably more, and whenever <a href="http://ceeinthekitchen.blogspot.com/search/label/sweets%3A%20cookies">I bake cookies</a> I use 3 sheets at any given time - 1 in the oven, 1 sitting out cooling with the cookies on them, and 1 cooling without cookies on them so that I have a cool pan for the next set of dough<br />
~ parchment paper -- cookies come off the sheet WAY easier using this, and also essential for making <a href="http://ceeinthekitchen.blogspot.com/2010/04/fish-en-papillote.html">fish en papillote</a><br />
~ 1", 1.5", or 2" diameter dishers/cookie scoops -- if you haven't noticed, I make cookies a lot, and I like them to be the same size<br />
~ thick oven mitts -- getting burned does not feel good at all<br />
~ 2 sets each of measuring cups and spoons -- I hate to wash stuff out and dry it while making one recipe, it's just faster to have 2 sets<br />
~ 2 sets of <a href="http://ceeinthekitchen.blogspot.com/2010/05/margarita-time.html">regular </a>and 1 set of <a href="http://ceeinthekitchen.blogspot.com/2011/05/personal-fritattas-aka-egg-muffins.html">jumbo muffin tins</a><br />
<br />
<div><b>Daily items that make life in the kitchen easier:</b><br />
~ nylon scouring pads -- they're cheap, colorful, and are great for scrubbing without scratching<br />
~ absorbent kitchen towels -- they can double as pot holders or trivets<br />
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<b>Things that I'm glad I have when I need them, but don't use often:</b><br />
~ <a href="http://ceeinthekitchen.blogspot.com/2010/11/friendsgiving-turkey.html">meat thermometer</a><br />
~ candy thermometer<br />
~ <a href="http://ceeinthekitchen.blogspot.com/2011/06/carne-machaca-in-taquitos-and-nachos.html">6qt enameled cast iron dutch oven</a> (mine's a Staub, though Le Creuset is probably more common)<br />
~ bundt pan, pie plate<br />
~ kitchen scale (absolutely essential when I make <a href="http://ceeinthekitchen.blogspot.com/search/label/sweets%3A%20macarons">macarons</a>)<br />
~ food processor, blender<br />
~ <a href="http://ceeinthekitchen.blogspot.com/search/label/pies">straight rolling pin</a><br />
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So there you have it -- a relatively short list (compared to the # of items you CAN buy for a kitchen... really, who needs a banana slicer?) of my most used and loved kitchen tools. What are the things you can't live without?<br />
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* One other thing I've learned regarding your pots/pans and knives -- go to the store and hold them. They have different balances and weights. You want what feels comfortable in YOUR hands. What you feel comfortable with you'll use most. Plus it's fun to play in kitchen stores!<br />
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** It's not important where since I have no intention of getting into any sort of mess where they call me into the office one day to "discuss" something I said on the blog about them. Not that I'd ever say anything negative about them, but I just don't want to get into it, so I'm officially saying that what I write is in no way a representation of the company. Except this: I genuinely enjoy being there for the time I am there, and I'm amazed at the knowledge I've picked up since working there. It's a fantastic mental break from my normal gig behind a desk because I get to spend x amount of time talking to people about one thing I really am passionate about: food and food accessories. </div></div>Carolinehttp://www.blogger.com/profile/09303142904396255300noreply@blogger.com3