tag:blogger.com,1999:blog-25363767836550828022023-07-18T00:58:03.916-04:00educookDaniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2536376783655082802.post-65853009728856892782011-05-25T20:35:00.000-04:002011-05-25T20:35:57.070-04:00Wednesday Links<a href="http://m.apnews.com/ap/db_16043/contentdetail.htm?contentguid=dQQcIfmV">USDA lowers pork safe cooking temperature</a>. About time, I say! How about you? Do you still cook your pork to 160 degrees F? Will this make you change your mind?<br />
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Do you know someone with celiac disease or gluten intolerance? Some <a href="http://seattletimes.nwsource.com/html/health/2015120341_webnut24.html">good information</a> on what those terms really mean.<br />
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Looking for new recipes for Memorial Day? <a href="http://www.thekitchn.com/thekitchn/recipe-roundup/picnic-salads-beyond-15-recipes-for-memorial-day-recipe-roundup-147386">Picnic salads and beyond</a>!<br />
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In the market for a new Italian cookbook? Jamie's Italy is on my birthday wish list and <a href="http://mattbites.com/2011/05/23/book-reviews-italian-cookbooks/">these</a> sound pretty amazing, too.<br />
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Have you ever cooked with rhubarb? These <a href="http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/">rhubarb streusel muffins</a> are a good place to start.<br />
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Local News:<br />
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Gourmet Underground Detroit <a href="http://www.undergrounddetroit.com/2011/05/serious-as-a-cart-attack-a-look-at-marks-carts/">reviews</a> a few of the carts at Mark's Carts in Ann Arbor.<br />
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Have you tried <a href="http://metrotimes.com/food/food-stuff-1.1151874">Simply Suzanne's Granola</a>? I recently saw it on the shelves of the Pure Detroit store in the Ren Cen and have been kicking myself for not picking up a bag. Great news - it's going to hit Michigan Meijer stores next month.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-33601854187482566882011-05-25T18:24:00.000-04:002011-05-25T18:24:38.726-04:00Hi thereI'm having a hard time finding the motivation to write. I'm doing better about cooking more regularly, but I'm not sure what to do about the blog. Is what you've been reading making an impact, had an effect? Are you cooking more? Are you still struggling? Are you bored?<br />
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Or do you go through phases like I do? I'm in one right now. It feels like it's been raining for days, if not weeks. Sometimes that makes me want to bake. Sometimes it saps my motivation to cook completely. Today all I can muster is some homemade soup. And that's OK. Hopefully tomorrow will be better.<br />
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So please let me know what you think. I'd love to hear from you - good, bad or anything else you want to share. Just click on that comments section underneath this post. I'm looking forward to hearing from you.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com1tag:blogger.com,1999:blog-2536376783655082802.post-43921338717624837412011-05-18T18:23:00.000-04:002011-05-18T18:23:10.769-04:00Wednesday LinksTest your <a href="http://www.washingtonpost.com/inside-the-new-dietary-guidelines-dairy/2011/05/11/AFSELp5G_story.html">dairy IQ</a> - are you getting 3 cups a day?<br />
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You might be getting enough dairy in your diet, but how about luxury foods? <a href="http://www.nytimes.com/2011/05/18/dining/gilt-taste-arrives-with-ruth-reichl-at-the-helm.html?_r=1&smid=tw-nytimesdining&seid=auto">Gilt Taste has arrived</a>. I might not be able to afford the products, but I'm thrilled to see Ruth Reichl (formerly of Gourmet magazine) back on the scene. The best part? It's a mini-food magazine, too!<br />
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Wondering about the calorie information for a recipe you've found online? A <a href="http://mashable.com/2011/05/16/foodily-nutrition-search/">new recipe search engine</a>, Foodily, will do it for you automatically.<br />
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More on recipe search engines - <a href="http://www.nytimes.com/2011/05/18/dining/can-recipe-search-engines-make-you-a-better-cook.html?ref=dining">will they make you a better cook</a>?<br />
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Local News:<br />
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Oran Hesterman, the head of Ann Arbor-based <a href="http://www.fairfoodbook.org/">Fair Food Network</a>, will appear at the Eastern Market this Saturday, May 21, to sign his new book Fair Food: Growing a Healthy, Sustainable Food System for All. For each book sold, about $15 will benefit Gleaners Food Bank.<br />
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Mark Bittman, <a href="http://opinionator.blogs.nytimes.com/2011/05/17/imagining-detroit/?partner=rss&emc=rss">on Detroit</a>.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-22434183738004827982011-05-12T14:27:00.000-04:002011-05-15T21:55:33.518-04:00Stamp Out Hunger 2011Join me in the fight against hunger on Saturday, May 14.<br />
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What can you do to help?<br />
<ol><li>Place non-perishable food in a bag.</li>
<li>Leave it at your mailbox on Saturday, May 14th.</li>
<li>Your letter carrier will pick up and deliver to local food banks or pantries.</li>
</ol><a href="http://www.helpstampouthunger.com/">http://www.helpstampouthunger.com/</a>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-3790027906565787772011-05-11T15:15:00.000-04:002011-05-11T15:15:28.014-04:00Wednesday LinksEver wonder how people eat in other countries? The <a href="http://www.guardian.co.uk/lifeandstyle/2011/may/10/britains-food-habits-well-eat">Guardian U.K</a>. interviewed 5 families to find out.<br />
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While Bob was in Germany a couple months ago, he ate lunch daily at his company's cafeteria - and really enjoyed the food. How often do you hear that about cafeterias in the US? Read <a href="http://opinionator.blogs.nytimes.com/2011/05/10/the-future-of-cafeteria-food/?smid=tw-bittman&seid=auto">Mark Bittman's take</a> on the future of American cafeteria food.<br />
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Do you count your calories? <a href="http://yourlife.usatoday.com/fitness-food/diet-nutrition/story/2011/05/Study-Few-Americans-accurately-monitor-calories/46811626/1">Few Americans do it correctly</a>, if at all.<br />
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Some new (to me) <a href="http://blog.krrb.com/2011/05/10/on-the-web-10-best-food-blogs/">food blogs</a> to add to your must-read list.<br />
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And speaking of food blogs, Saveur magazine's <a href="http://www.saveur.com/article/Kitchen/A-Brief-Food-Blog-Timeline?cmpid=tw">brief history of food blogs</a> shares how it all began.<br />
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<a href="http://theyearinfood.com/2011/05/may-seasonal-food-guide.html">May seasonal food guide</a> - and some ideas how to make the most of it.<br />
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What would make this list of links complete? News about <a href="http://www.latimes.com/features/food/la-fo-0505-jamie-truck-20110505,0,6167240.story">Jamie Oliver</a>! <br />
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Local News:<br />
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Spring has finally come to Michigan! Check out this <a href="http://metrotimes.com/food/feeling-al-fresco-1.1144717">list</a> of spots in Metro Detroit that offer outdoor dining.<br />
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New restaurant chain <a href="http://www.freep.com/article/20110505/COL20/105050315/Twisted-Rooster-chain-launches-Chesterfield-Township">Twisted Rooster</a> emphasizes ingredients grown or produced in Michigan.<br />
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Great news for fans of <a href="http://www.crainsdetroit.com/article/20110510/STAFFBLOG06/110519995/slows-bbq-plans-a-much-needed-expansion#">Slows BBQ</a>.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-83634749954548413532011-05-10T16:14:00.000-04:002011-05-10T16:14:29.184-04:00Spring Dinner Party<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9xmmrEyALHs/Tcmb1CPs1vI/AAAAAAAAAKM/_SfE3yBHOU4/s1600/bloom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="http://3.bp.blogspot.com/-9xmmrEyALHs/Tcmb1CPs1vI/AAAAAAAAAKM/_SfE3yBHOU4/s400/bloom.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I'm in the middle of planning a dinner party for this Friday night. How do you plan parties? Do you have a list of recipes you always make? Or do you use the party as an excuse to try something new?<br />
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I like to try something new. Cooking for two may sound easy if you regularly cook for 4 or more, but it does have its limitations. Try making a leg of lamb roast for two and you'll be eating the leftovers for a week. Even something as small as a whole chicken is too much for two people - unless you use the leftovers to make <a href="http://educook.blogspot.com/2011/03/roasted-chicken-chicken-stock.html">chicken stock</a>.<br />
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The advantage of a roast (beef, lamb or pork are the usual suspects) is that it typically only needs minimal work at the beginning and the end - leaving you with a good hour or two of hands-off cooking. After spending one too many dinner parties in the kitchen, trying to saute chicken breasts at the last minute, I'm a convert to the large roast. Or anything, really, that does the bulk of its cooking in the oven. Lasagnas and other baked pastas are great for that reason, too.<br />
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I also like to let the weather and the seasons guide my decisions. And although spring has finally come to Michigan, it still cools down at night, making my debate between something lighter (and more spring-like) and heavier (to combat the chill) that much tougher.<br />
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I'd love to hear your thoughts on party planning. Leave a comment and let me know how you do it. Are you inspired by food magazines? Or a new cookbook? Or would you rather meet your friends at a restaurant and avoid the cooking altogether?Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com1tag:blogger.com,1999:blog-2536376783655082802.post-56100962005141203782011-05-05T17:21:00.000-04:002011-05-05T17:21:05.678-04:00Product Review: Trader Joe's White Salmon Alla Checca<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Egv9UVNjF5k/TcLvgmrg9BI/AAAAAAAAAKA/cnuAI8lwVfk/s1600/white+salmon+package.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" j8="true" src="http://1.bp.blogspot.com/-Egv9UVNjF5k/TcLvgmrg9BI/AAAAAAAAAKA/cnuAI8lwVfk/s400/white+salmon+package.jpg" width="267" /></a></div><br />
While recently checking out the frozen fish at my local Trader Joe's, I came upon this little package. White Salmon Alla Checca, or Wild Salmon Fillets Marinated with Herbs & Spices. In addition to the white salmon (which I've never tried, or even heard of), the ingredients listed tomato, lemon juice, garlic, leeks, shallots and basil. All those things sounded good to me and I'm always on the lookout for quick and tasty dinner options so decided to give it a try.<br />
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The package is sold by weight and the nutrition facts said the servings per container varied so I wasn't sure how many fillets I was buying. But $8/pound didn't seem ridiculous to me. Is that high? For an American product? It says it's a product of the USA so I hope that means the salmon is American, too.<br />
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It turns out that the package contained two fillets, separately wrapped, which was greatly appreciated. I like to buy frozen fish at Trader Joe's because they're committed to sustainability efforts in seafood (more information available <a href="http://www.traderjoes.com/about/customer-updates.asp">here</a>). My only complaint is that when I usually buy frozen fish, there are more pieces in the package than we'll eat for one meal. So I either have to thaw the whole thing and then re-freeze the extra piece(s), figure out how to separate only the ones I want and just thaw them or (shhh!) throw out the extra piece. If I get lucky, there's only one small extra piece so I don't feel too guilty about wasting food.<br />
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So back to the white salmon. Each piece in the package was a little under 8 ounces so I opted to cook just one for me and Bob to share. That may not sound like a lot, but he's not a big fish eater, and I planned on serving it with at least a couple of vegetables, plus a salad. But I always forget that most things shrink when they cook, so even for Bob, it wasn't very much. Thankfully tomorrow's another day and another meal.<br />
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And the verdict? As in, how did it taste? The fish was OK, but I wouldn't buy it again. The checca/sauce part was pretty blah. Like with so many other frozen entrees I've tried, I know I could do better, with very little effort. Even some canned tomatoes and dried herbs would have been more exciting. In fact, I have a recipe that's pretty much exactly <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/salmon-baked-in-foil-recipe/index.html">that</a> - and it's really good. So when I decide to cook the remaining fillet, I'll definitely add a few things to jazz it up. And in the mean time, I'll stick to the plain fish in the frozen food aisle.<br />
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Oh, and in case you're wondering, my cooked fish didn't look nearly as pretty as the picture on the package. So no glamour shots for you. I have, instead, a pic of the frozen fish, still in its individual packaging. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DlvTZt0hIeI/TcL7VuwEIlI/AAAAAAAAAKE/oxzWvHzccic/s1600/frozen+salmon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="http://3.bp.blogspot.com/-DlvTZt0hIeI/TcL7VuwEIlI/AAAAAAAAAKE/oxzWvHzccic/s400/frozen+salmon.jpg" width="400" /></a></div>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com1tag:blogger.com,1999:blog-2536376783655082802.post-29185856019843422912011-05-04T10:14:00.000-04:002011-05-04T10:14:28.472-04:00Wednesday LinksDo you eat tilapia? Do you know how it gets to your table? Some good info on <a href="http://www.nytimes.com/2011/05/02/science/earth/02tilapia.html?pagewanted=1&ref=world">factory fish farming</a>.<br />
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My grocery store advertises that all its meat is 'natural'. <a href="http://www.huffingtonpost.com/eatingwell/natural-meat-myths-busted_b_852541.html">Here's</a> some clarification about what that means.<br />
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Speaking of my grocery store (<a href="http://www.hillers.com/">Hiller's</a>, if you're wondering), they sell a lot of British food, including candy bars. Apparently I've been missing out on the <a href="http://www.seriouseats.com/2011/04/british-candy-bars-uk-chocolates-different-than-american.html?utm_source=Serious+Eats+Newsletters&utm_campaign=af158018b2-Serious_Eats_Newsletter_May_2_2011&utm_medium=email">Ripple</a>.<br />
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Some insight into <a href="http://www.dailymail.co.uk/health/article-1382217/Why-crave-junk-food-fruit-veg.html?ito=feeds-newsxml">why we crave junk food</a> instead of healthy fruits and vegetables.<br />
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Mark Bittman's <a href="http://opinionator.blogs.nytimes.com/2011/05/03/junk-food-guidelines-wont-help/?smid=tw-bittman&seid=auto">thoughts on new food marketing guidelines</a> for kids. They sound great, but why won't they take effect for another five years??<br />
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It's tough being a kid these days. And a lack of <a href="http://healthland.time.com/2011/04/28/the-sad-state-of-american-kids-food-environments/">access to healthy foods</a> isn't helping.<br />
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Are you eating enough beans? According to the new Dietary Guidelines for Americans, we should be eating <a href="http://www.washingtonpost.com/lifestyle/wellness/inside-the-new-dietary-guidelines-beans/2011/04/13/AFyvyIqE_story.html?wpisrc=nl_health">1 1/2 cups a week</a>. Sounds like a good reason to try that new black bean burger recipe.<br />
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Local News:<br />
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Looking for some local sweet treats? <a href="http://metrotimes.com/food/sweet-retreats-1.1141417">Ice cream, cookies, cakes, candies and more</a>. And if you've never been to <a href="http://www.raysicecream.com/">Ray's</a>, it's definitely worth the trip.<br />
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Have you been to Rochester's Mind, Body & Spirits? I heard that they had closed for the winter, but now it looks like they're <a href="http://www.freep.com/article/20110423/ENT08/104230312/Rochester-s-Mind-Body-Spirits-stays-shut">closed for good</a>.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-56507611204392890552011-04-29T13:32:00.001-04:002011-04-29T13:33:20.342-04:00Cooking for Your Health<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-O76rTJbdluk/Tbry3Z8vpQI/AAAAAAAAAJ8/prIAAVwLUvk/s1600/peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" j8="true" src="http://1.bp.blogspot.com/-O76rTJbdluk/Tbry3Z8vpQI/AAAAAAAAAJ8/prIAAVwLUvk/s400/peas.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Another reason to cook for yourself and your family? It's good for your - and their - health. I know I've said this before (if not to you, then to everyone else I know); everything you cook at home is so much healthier than what you get in a restaurant. Although maybe I shouldn't generalize. If you're deep frying Twinkies for breakfast, lunch and dinner, then yes, a meal at the local Old Country Buffet might actually be an improvement. But for the rest of us, I think it's safe to say that when we're cooking from scratch, our meals are less likely to be drowning in fat, sodium and all that other bad stuff.<br />
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When you cook your own meals, you get to decide everything. The type of ingredients (whole grains, fruits, vegetables, lean proteins, healthy fats), the preparation method (grilled, baked, roasted) and the portion size. When's the last time you got to make all those choices at a restaurant?<br />
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Don't be afraid to tweak recipes you already use to make them more healthy. I typically follow a recipe according to the directions the first time I make it. But after the meal is finished, I take a minute to think about what I might do differently the next time. Maybe I loved the sauce, but felt the steak was too rich for an everyday meal. I might switch from a sirloin to a flank steak because it's a leaner cut. Or maybe I loved the whole dish, but was frustrated when part of it stuck to the pan during the cooking. I might try a different cooking method (oven roasting, broiling) or simply add more oil to the pan.<br />
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Add more oil to the pan, you say? Isn't that the opposite of healthy? Well, it's all about balance, in my book. And as much as I love Cooking Light magazine, sometimes their recipes err a bit on the lean side. When a recipe calls for 1 teaspoon of oil to saute 4 skinless chicken breasts, I don't care how new your nonstick your pan is, the chicken's going to stick unless you add more fat. Trust your instincts. Your body needs fat to function, after all. Just try to make sure you're choosing healthy ones.<br />
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Need more in the healthy tips? <br />
Check out <a href="http://www.experiencelifemag.com/">Experience Life</a> (thanks for the link, Becky!) - a site and magazine devoted to healthy eating, exercise and wellness. <a href="http://www.wholeliving.com/">Whole Living</a> magazine (from Martha Stewart) has a similar focus, with an additional emphasis on green living. <a href="http://www.cookinglight.com/">Cooking Light</a> is also a great resource with cooking techniques, recipe makeovers and healthy menus for entertaining. Or check out another site that's new to me, <a href="http://www.skinnytaste.com/">Skinny Tastes</a>, and sign up for their daily recipe email. Aside from some suggestions to use reduced fat cheese, the recipes are all about using whole foods to make healthy meals.<br />
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I'm off to find a recipe for the fresh peas in the picture above. Let me know if you have any suggestions - I'd love to hear them!Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-40518063282344153932011-04-27T13:55:00.000-04:002011-04-27T13:55:29.596-04:00Wednesday Links<a href="http://www.npr.org/blogs/health/2011/04/26/135740094/shrinking-height-of-poor-women-reflects-lack-of-food-health-care?ps=sh_sthdl">Shrinking height of poor women reflects lack of food</a>. And it's not just true in places like Africa.<br />
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My number one reason for wanting to go back to Barcelona? <a href="http://www.latimes.com/travel/la-tr-catalancuisine-20110425,1,4246053.story">La Boqueria</a>, one of the largest food markets in Europe. Ok, and maybe some more of that amazing jamon iberico.<br />
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<a href="http://chocolateandzucchini.com/archives/2011/04/how_to_peel_onions_without_crying.php">How to chop an onion without crying</a>. I might have to give this a try the next time I'm making French Onion soup.<br />
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Many Americans<a href="http://health.usnews.com/health-news/family-health/heart/articles/2011/04/25/many-americans-ill-informed-about-red-wine-sea-salt-survey"> ill-informed about red wine and sea salt</a>; how do you compare?<br />
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Want to improve your food photography - or find out how to start? This <a href="http://www.seriouseats.com/2011/04/guide-to-food-blog-photography.html?ref=sutw">guide</a> has some great, basic information.<br />
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<a href="http://www.washingtonpost.com/national/science/taste-buds-are-just-one-reason-why-we-love-some-foods-and-hate-others/2011/04/25/AFVYkZkE_story.html">Taste buds</a> aren't the only reason we love some foods and hate others.<br />
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Local News:<br />
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It's time for the Metro Times Best of 2011! Stuck in a restaurant rut? Check out the list of best new restaurants, special dishes and new concepts in food, <a href="http://metrotimes.com/bod/nutritional-value-staff-picks-1.1137828">according to the MT staff</a>. And if that's not enough ideas, check out the <a href="http://metrotimes.com/bod/nutritional-value-readers-choice-1.1137826">readers' choice</a> picks.<br />
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Wondering how to <a href="http://www.undergrounddetroit.com/2011/04/how-to-eat-local-without-even-trying/">eat local in metro Detroit</a>? Hint: Eastern Market.<br />
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Forget sharing a cow - who wants to raise their own pigs? Well, on someone else's farm, of course. Contact <a href="http://www.jandmfarm.com/index.htm">J & M Farm</a> for more details, or find them at the Eastern Market, shed 2.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-73670914038798368322011-04-20T10:23:00.000-04:002011-04-20T10:23:20.669-04:00Wednesday LinksInspiring results of one writer's attempts to <a href="http://www.slate.com/blogs/blogs/cleanplate/">improve her eating</a>. The most important lesson learned? You're worth it. I definitely <a href="http://educook.blogspot.com/2011/04/cooking-for-myself.html">agree</a>. <br />
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More information about the <a href="http://www.independent.co.uk/life-style/food-and-drink/new-tv-food-programming-includes-daytime-talk-show-hosted-by-mario-batali-2269005.html">two new food shows recently announced by ABC</a>. Will you watch The Chew after The View?<br />
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Speaking of food TV, does the fact that <a href="http://www.foodista.com/blog/2011/04/18/top-earning-celebrity-chefs/">Rachel Ray makes $18 million</a> make you less likely to buy her brand of EVOO? <br />
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Did you know Odwalla was a little eco-business with heart? Turns out they're also owned by Coke. Check out this <a href="http://www.takepart.com/news/2011/04/13/who-owns-who-an-organic-industry-infographic">organic industry infographic</a> for more information.<br />
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A new vegetarian cookbook from <a href="http://www.thekitchn.com/thekitchn/book-reviews/lentils-with-broiled-eggplant-cookbook-review-recipe-from-plenty-by-yotam-ottolenghi-144643">London's Yotam Ottolenghi</a> that I'm adding to my wish list. Plus a recipe from the book.<br />
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Whole Foods is launching a <a href="http://www.food52.com/blog/1951_whole_foods_market_cooking_launch">Cooking Department</a> - sounds like a great idea!<br />
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Is there an afterburn effect from a workout? According to some <a href="http://www.nytimes.com/2011/04/19/health/nutrition/19best.html?ref=health">new research</a>, intensity may be the key.<br />
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New research on <a href="http://www.latimes.com/health/boostershots/la-heb-diet-cravings-20110419,0,3457431.story">food cravings</a>. Not eating the foods you crave might help.<br />
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Just because the FDA isn't requiring <a href="http://www.washingtonpost.com/lifestyle/food/mia-the-empty-calories-of-alcohol/2011/04/13/AFRp0d5D_story.html">calorie information for drinks</a> on restaurant menus does not mean they're good for you.<br />
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Looking for some eco-friendly ways to celebrate Earth Day on April 22? Here are some good to know <a href="http://www.wholeliving.com/photogallery/top-ten-green-myths">top green myths</a>, including some about organic food.<br />
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Local News:<br />
A list of <a href="http://www.detroitmoxie.com/home/2011/1/18/7-delicious-detroit-food-blogs.html">Detroit bloggers</a> who write about restaurants and life in the city.<br />
Has anyone tried <a href="http://mindochocolate.com/index.html">these</a> chocolates? I think this calls for an Ann Arbor field trip.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-42440422797640307562011-04-19T10:47:00.001-04:002011-04-19T19:22:43.215-04:00Broccoli and Garlic Penne<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MhLsMqbirRY/TazT4EIRbnI/AAAAAAAAAJY/qepv5jZOugs/s1600/broccoli+penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="http://3.bp.blogspot.com/-MhLsMqbirRY/TazT4EIRbnI/AAAAAAAAAJY/qepv5jZOugs/s400/broccoli+penne.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Do you still cook the same way you did when you first started making your own meals? Or have your skills and tastes changed and evolved over the years?<br />
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My skills as a cook have definitely improved (those two years spent in culinary school helped) and my taste buds have changed, too. I cook from scratch most of the time and if I end up grabbing a pre-packaged something due to a time pinch, I'm generally disappointed. Believe me, I wish I could find frozen meals that I thought were worth the time savings - and calories. If you've found something you love and would recommend, please let me know! <br />
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But aside from the frozen ravioli that I keep for emergencies (and the ice cream kept for um, other emergencies), there isn't much in the frozen food aisle that I can honestly say I like. Most things, no matter what your skill level might be, always taste better when made with your own hands.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k9GHZpQKky0/TazfceWXopI/AAAAAAAAAJc/MwBJcQru2U4/s1600/penne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="http://2.bp.blogspot.com/-k9GHZpQKky0/TazfceWXopI/AAAAAAAAAJc/MwBJcQru2U4/s400/penne.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eR-_ktuhpV4/Tazf4-PDrFI/AAAAAAAAAJg/oOPgDQsKVSI/s1600/broccoli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="http://4.bp.blogspot.com/-eR-_ktuhpV4/Tazf4-PDrFI/AAAAAAAAAJg/oOPgDQsKVSI/s400/broccoli.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://2.bp.blogspot.com/-DjfaxWuQ8m8/Tazhn5bvpFI/AAAAAAAAAJk/IVw3bZlbBKU/s1600/garlic.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; height: 119px; margin-bottom: 1em; margin-left: 1em; width: 1px;"></a>As my tastes have changed, my favorite cookbooks have shifted in popularity, too. From the the red plaid Better Homes and Gardens Cookbook, bought because it was the cookbook my Mom had, I moved on to the Joy of Cooking. Before long, the Barefoot Contessa took over my collection and the <a href="http://educook.blogspot.com/2011/04/favorite-cookbooks.html">rest</a> is history.</div><br />
But <a href="http://www.amazon.com/gp/product/0894803417/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=217145&creative=399349&creativeASIN=0894803417">The New Basics Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0894803417&camp=217145&creative=399349" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /> is one of the few from my early cooking days that I find myself reaching for again and again. And Broccoli and Garlic Penne is one of the reasons why, even if it's been committed to <a href="http://educook.blogspot.com/2011/01/planning-menu-part-1.html">memory</a>. It's still fast (15 minutes max, according to the authors) and still delicious. You can ask Bob if you don't believe me. It was one of our first vegetarian meals and it continues to be a regular in the lineup. And unlike heavier, ragu type pastas, it's great year round.<br />
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One last thing. How do you feel about blanching and shocking? If you've never done either, I promise this recipe will make you a convert. Blanching means to cook vegetables very briefly (usually 3 minutes, max) in boiling, salted water, until they're crisp tender. Shocking means to immediately plunge those cooked vegetables into a bowl of cold, ice water, effectively stopping the cooking process and 'setting' their bright, beautiful color. In addition to this recipe, you can blanch and shock the vegetables for a crudite platter (aka, a veggie tray), to add to a salad (like a salad nicoise) or to warm up later to serve as a side dish. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-leMpAjzSfhc/TaziTDRHnaI/AAAAAAAAAJs/rBpQqBxkVtQ/s1600/drained+pasta.jpg" imageanchor="1"><img border="0" height="256" r6="true" src="http://2.bp.blogspot.com/-leMpAjzSfhc/TaziTDRHnaI/AAAAAAAAAJs/rBpQqBxkVtQ/s400/drained+pasta.jpg" width="400" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9O0WcTRONus/Ta2f5C-VoLI/AAAAAAAAAJ0/LnD3rTqNfz0/s1600/blanched.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" i8="true" src="http://2.bp.blogspot.com/-9O0WcTRONus/Ta2f5C-VoLI/AAAAAAAAAJ0/LnD3rTqNfz0/s400/blanched.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-H_zPqGHnP_A/Ta2gFzkdFkI/AAAAAAAAAJ4/VpLjKSj0dqE/s1600/minus+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" i8="true" src="http://1.bp.blogspot.com/-H_zPqGHnP_A/Ta2gFzkdFkI/AAAAAAAAAJ4/VpLjKSj0dqE/s400/minus+cheese.jpg" width="400" /></a></div> <br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Broccoli and Garlic Penne</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Adapted from The New Basics Cookbook</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">serves 4</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">notes: The original recipe serves 8, but I don't know many people who cook for a group that large every night. Feel free to double it if you do. I've also lightened the original recipe, removing the 1/2 stick of butter and reducing the olive oil. Again, feel free to add more fat, but if you're using good Parmesan cheese, I doubt you'll miss it.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I don't typically cook with extra virgin olive oil but for this recipe I make an exception because the cooking time is so short. If you'd rather not use extra virgin olive oil for cooking, use regular olive oil instead and add a tablespoon of extra virgin at the end, to finish the dish.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finally, you might have noticed the two different colors of penne in the photo above. To get more whole grains into our diet, I usually cook half regular pasta, half whole wheat. I'm a big fan of <a href="http://www.traderjoes.com/index.asp">Trader Joe's</a> Organic Whole Wheat Penne Pasta. The only tricky part is that whole wheat pasta typically takes longer to cook. So I throw the whole wheat pasta in first, wait 3 minutes and then add the regular pasta.</div><br />
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1/2 pound penne <br />
1 head broccoli, cut into bite-size pieces<br />
4 tablespoons extra virgin olive oil<br />
5 cloves garlic, sliced crosswise<br />
freshly ground black pepper, to taste<br />
1/4 cup grated Parmesan cheese<br />
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<ol><li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bring a large pot of salted water to a boil. Add the penne and cook according to the package instructions, usually 9 to 10 minutes or until tender. Drain and reserve.</li>
<li>Meanwhile, set aside a bowl of ice water. Bring a medium saucepan of salted water to a boil and add broccoli. Cook for 2 minutes, drain and place in bowl of ice water. Congratulations - you've just blanched and shocked your broccoli. Drain the broccoli once it's cooled and pat dry.</li>
<li>Place the extra virgin olive oil in a large skillet, along with the sliced garlic. Turn the heat to medium and cook until the garlic begins to brown around the edges. You can cook the garlic longer if you'd like, but be careful not to let it burn.</li>
<li>Add the broccoli to the skillet, stir well and sprinkle with black pepper. Cook for 2 minutes, stirring occasionally.</li>
<li>Add the penne to the broccoli and garlic mixture, stirring often, until everything is well mixed and hot, 2-3 minutes. If the penne is sticking to the pan, add more olive oil.</li>
<li>Place in a serving dish, sprinkle with the Parmesan cheese and add more black pepper if desired.</li>
</ol>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-91481581780293792012011-04-14T16:40:00.002-04:002011-04-19T19:23:15.804-04:00Favorite Cookbooks<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4XCI1JfTZ9c/TadUa2UnKEI/AAAAAAAAAJQ/kHdO6mDm2Lk/s1600/cookbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="http://3.bp.blogspot.com/-4XCI1JfTZ9c/TadUa2UnKEI/AAAAAAAAAJQ/kHdO6mDm2Lk/s400/cookbooks.jpg" width="400" /></a></div>Do you have favorite cookbooks you turn to again and again? Here are some of the ones that help get me back in the kitchen.<br />
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<a href="http://www.barefootcontessa.com/">Barefoot Contessa</a> - Ina Garten's show on the Food Network never fails to inspire me. Everything looks amazing and the most important part? Ina makes it look so easy and do-able. The cookbooks are all that and more. The recipes always work and the food tastes fantastic. But use your common sense; that Potato Fennel Gratin may be delicious, but all the heavy cream and cheese says 'special occasion' side dish to me. And I can't choose a favorite book - I love all 7 of them!<br />
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<a href="http://www.amazon.com/gp/product/0609602195/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0609602195">The Barefoot Contessa Cookbook</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0609602195" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/0609606441/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0609606441">Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0609606441" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/060961066X/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=060961066X">Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=060961066X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/1400049350/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400049350">Barefoot in Paris: Easy French Food You Can Make at Home</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1400049350" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/1400054346/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400054346">Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1400054346" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/1400054354/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400054354">Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1400054354" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.amazon.com/gp/product/0307238768/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0307238768">Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0307238768" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
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<a href="http://www.cooksillustrated.com/">Cook's Illustrated</a> - Although primarily a magazine, the editors at Cook's also publish cookbooks and host a public television show called America's Test Kitchen. I love their reviews of kitchen equipment and food brands. Their niche is finding the best recipe and explaining how they got there. And thanks to all that testing, their recipes work. The majority of the recipes I cook (and bake) regularly come from the magazine as well as the cookbooks that I own.<br />
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<a href="http://www.amazon.com/gp/product/0936184752/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0936184752">Baking Illustrated</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0936184752" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
<a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=419">Cooking for Two 2009</a><br />
<a href="http://www.cooksillustrated.com/bookstore/detail.asp?PID=151">The America's Test Kitchen 2002 Companion Cookbook</a><br />
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<a href="http://www.jamieoliver.com/">Jamie Oliver</a> - If you've been reading this blog for awhile, you probably already know of my love for the incredible Mr. Oliver. His television shows never cease to inspire me to get in the kitchen (and more recently, <a href="http://www.cookingchanneltv.com/jamies-food-escapes/index.html">see the world</a>). And yet, I only have one of his cookbooks - crazy, I know. I might have to put <a href="http://www.amazon.com/gp/product/1401301959/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401301959">Jamie's Italy</a> on my wish list.<br />
<br />
<a href="http://www.amazon.com/gp/product/1401322425/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1401322425">Jamie at Home: Cook Your Way to the Good Life</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=1401322425" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" /><br />
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I'm also a big fan of <a href="http://www.rickbayless.com/">Rick Bayless</a> and have a bunch of his cookbooks. I tend to only cook from them in the warmer months (maybe because Mexico is warmer than Michigan 9 months out of the year?). If you're looking for one to start with, I definitely recommend checking out <a href="http://www.amazon.com/gp/product/039306154X/ref=as_li_ss_tl?ie=UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=039306154X">Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time")</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=039306154X" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" />. The recipes are lighter and faster to prepare than the ones in his previous cookbooks...and now that spring is finally here, I think it might be time for me to pull it off the shelf again.<br />
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What are some cookbooks that you can't live without? That top picture only shows my current favs, plus a peek at my baking shelf. Here's the rest of them, minus a few that seem to be floating around the house.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DCCTtKOtKnM/TadYB21cifI/AAAAAAAAAJU/dtfB6K3uQpk/s1600/all+cookbooks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="http://4.bp.blogspot.com/-DCCTtKOtKnM/TadYB21cifI/AAAAAAAAAJU/dtfB6K3uQpk/s400/all+cookbooks.jpg" width="267" /></a></div><br />
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(<em>Disclosure: Almost all the cookbooks listed are Amazon Affiliates links which means if you check them out and decide to buy any of them, I receive a small percentage. The money goes toward helping me purchase an actual domain name, something I really need to get moving on. Just an fyi</em>.)Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-35077426396433540652011-04-13T13:30:00.001-04:002011-04-13T22:45:01.977-04:00Wednesday LinksDid you watch <a href="http://www.jamieoliver.com/us/foundation/jamies-food-revolution/news-content/food-revolution-season-2-returns-to-abc">Jamie Oliver's Food Revolution</a> last night? What did you think? <br />
Here's some backstory of <a href="http://blogs.wsj.com/speakeasy/2011/04/12/inside-jamie-olivers-food-fight-with-l-a-schools/">Jamie's food fight with the LA schools</a>.<br />
<a href="http://opinionator.blogs.nytimes.com/2011/04/12/how-to-save-a-trillion-dollars/?nl=todaysheadlines&emc=thab1">The fiscal toll of treating 'lifestyle diseases'</a> - more from Mark Bittman.<br />
<a href="http://www.thekitchn.com/thekitchn/ingredients-pantry/spotted-at-trader-joes-5-great-staples-for-our-pantries-144019">5 great pantry staples at Trader Joe's</a>. Definitely check out the canned <a href="http://www.thekitchn.com/thekitchn/seafood-products/trader-joes-pantry-canned-smoked-trout-140998">smoked trout</a>, too. It's a great, sustainable alternative to canned tuna, especially if you're concerned about mercury levels.<br />
<a href="http://www.mnn.com/food/healthy-eating/stories/how-to-share-a-cow">How to share a cow</a>. I've been meaning to look into this - anyone interested?<br />
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Local news:<br />
Going out to eat this Easter? Here's a <a href="http://www.freep.com/article/20110413/ENT08/110413004/1041/Easter-brunches-Full-list-metro-Detroit-eateries">list of Metro Detroit holiday brunch spots</a>.<br />
Or maybe a home delivery service of locally produced food? <a href="https://michigan.doortodoororganics.com/">Door to Door Organics</a> promises that during the Michigan growing season, as much as 75% of their produce will be sourced from local farmers.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-85546064001788777472011-04-06T13:39:00.000-04:002011-04-06T13:39:58.913-04:00Wednesday Links<a href="http://www.fastcompany.com/1743599/this-is-how-to-avoid-bpa-in-your-daily-life">Avoiding BPA</a> - some easy steps, some a little more difficult. But all definitely worth the effort.<br />
New <a href="http://www.slate.com/id/2290459/">proposed federal regulations</a> on menu labeling and calorie information. I'm looking forward to seeing the changes, but I really wish they hadn't exempted movie theaters.<br />
A great read: <a href="http://www.theramblingepicure.com/2011/04/05/a-thought-for-food-one-womans-journey-into-the-world-of-slow-food/">one woman's journey into the world of slow food.</a><br />
An <a href="http://blogs.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/">interview with Ruth Riechl</a>, former editor of Gourmet magazine.<br />
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Local news:<br />
It's <a href="http://detroitrestaurantweek.com/">Detroit Restaurant Week</a>! You still have time to make a reservation - the final day is Sunday, April 10th.<br />
Food carts are <a href="http://www.annarbor.com/business-review/from-headcheese-hoagies-to-vegan-options-marks-carts-gets-ready-to-open-in-april-in-downtown-ann-arb/">expanding in Ann Arbor</a>. I can't wait to check everything out.<br />
It must be spring - Bell's Brewery's summer brews are out. Go to <a href="http://www.bellsbeer.com/">http://www.bellsbeer.com/</a> to find out where to buy them.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-60505048347367103242011-04-05T14:12:00.000-04:002011-04-05T14:12:02.415-04:00Cooking for myself<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8cGIC68H3-4/TZD1SsWthrI/AAAAAAAAAJM/K6b9FIKHypU/s1600/shallots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" r6="true" src="http://1.bp.blogspot.com/-8cGIC68H3-4/TZD1SsWthrI/AAAAAAAAAJM/K6b9FIKHypU/s400/shallots.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Last month Bob went to Germany for a two week business trip. As I've said <a href="http://educook.blogspot.com/2011/01/planning-menu-part-1.html">before</a>, when he goes out of town or has other plans for dinner, I do my best to use it as an opportunity to make the meals that only I like. That way I'm less inclined to go out to eat, or (usually) worse, grab some take-out. <br />
<br />
But two weeks worth of meals for only me? Even for someone who loves to cook as much as I do, that felt pretty overwhelming. It wasn't the actual cooking I was worried about; it was, like always, the motivation. Luckily, I had a couple days worth of pasta sauce in my freezer to keep me going until I found it.<br />
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So after giving myself some time to wallow in missing Bob, I thought back to my single days, before I got married. How did I do it then? Seriously, how?? I wasn't very interested in cooking and rarely even baked. But I managed to feed myself in apartment after apartment for years.<br />
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It slowly came back to me. The more I thought about it, the more I remembered the cans of soup and the other pre-packaged goods that filled my cupboards. Those things may have kept me from going hungry (and raised my sodium levels), but that was all. It wasn't until I started cooking for Bob that I realized and understood the value of cooking real food - and grew to love it.<br />
<br />
I like to think that even if I hadn't married, I would have eventually learned the value of cooking for myself. Because afterall, the reasons I do it now, the reasons I have for cooking for the two of us - aren't those the same reasons I should do it for myself?<br />
<br />
The answer, if you're wondering, is yes. Most definitely yes. Because we are and we should be the most important person in our lives. And while it's wonderful to take care of and love another person or persons, it's equally important to take take care of and love ourselves. Cooking for ourselves, satisfying one of our most basic human needs, is a big part of that. <br />
<br />
Cooking isn't always fun or exciting, but we all have to eat. Most of us eat at least three meals every single day. We need those meals to fuel everything we do. And cooking for myself tells me, reminds me that I'm worth it. I'm worth the effort and the time that it takes, whether it's something as simple as a grilled cheese sandwich or as elaborate as a multi-course dinner. And I deserve it.<br />
<br />
I realize that there's no way I'm going to be able to motivate everyone to get as excited about cooking as I am. Or to love it like I do. But at the very least, we all need to know how to make a few simple recipes that can nourish us, comfort us and encourage us to keep on taking care of ourselves. I promise you - you're worth it.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-54334442797851030902011-03-30T14:39:00.001-04:002011-03-30T14:39:50.657-04:00Wednesday LinksMark Bittman on proposed <a href="http://opinionator.blogs.nytimes.com/2011/03/29/why-were-fasting/?nl=todaysheadlines&emc=thab1">Congressional budget cuts</a> to programs for the poor and hungry.<br />
<a href="http://www.businessweek.com/lifestyle/content/healthday/651104.html?chan=rss_topStories_ssi_5">Anemia</a> risks and issues for older women.<br />
Some hope in the battle against <a href="http://www.nytimes.com/2011/03/28/us/28food.html?pagewanted=1&_r=1&nl=todaysheadlines&emc=tha23">Philadelphia students' bad eating habits</a>.<br />
Lower levels of <a href="http://www.foodsafetynews.com/2011/03/study-salmonella-prevalence-less-in-organic-chicken/">Salmonella</a> found in organic chicken.<br />
Another <a href="http://www.scientificamerican.com/article.cfm?id=our-big-pig-problem&utm_source=streamsend&utm_medium=email&utm_content=13652977&utm_campaign=Food%20News%20Tuesday%2C%20March%2029">case</a> against giving antibiotics to livestock.<br />
<br />
And finally, some fun!<br />
Mmm...<a href="http://www.seriouseats.com/recipes/2011/03/how-to-make-homemade-bagels-a-la-jo-goldenberg-recipe.html?utm_source=Serious+Eats+Newsletters&utm_campaign=71b631f99c-Serious_Eats_Recipe_Newsletter_March_30_2011&utm_medium=email">homemade bagels</a>. I've been meaning to try this recipe.<br />
Some great ideas in <a href="http://www.thekitchn.com/thekitchn/serves-one-eggplant-flatbread-on-noknead-pizza-doughcookbook-recipe-from-serve-yourself-by-joe-yonan-142771">cooking for one</a>.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-50562203337971726332011-03-21T20:01:00.000-04:002011-03-21T20:01:48.653-04:00Starting Over<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-LLopf3YmYNc/TYfk5nR5oxI/AAAAAAAAAJI/etBZqLNj8EE/s1600/lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" r6="true" src="https://lh3.googleusercontent.com/-LLopf3YmYNc/TYfk5nR5oxI/AAAAAAAAAJI/etBZqLNj8EE/s400/lasagna.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Somewhere, somehow in the past few months, I lost my focus. Or maybe lost is a bit extreme. Misplaced might be a better word. I started this blog in the hopes that it might help inspire people to cook more, to take better care of themselves. I wanted to find a solution to our country's obesity epidemic. To help people realize and understand the value of cooking for themselves and their families on a daily basis. <br />
<br />
But motivating people I've never met is a lot harder than I thought it would be. So I tried to tell you how I do it. Why I do it. How easy it is to do it. And I started to include easy recipes that I made regularly in the hopes that you would follow along. And pictures that I hoped would motivate you, too.<br />
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I don't know if any of it is working or helping, but I want to get back to the 'why' because I think that is the most important part. And I'm going to take a step back from the recipe bit. My concern is that because the internet and blogs in particular are still so very new, the etiquette and how-to's are still being worked out. And even though I've been crediting the authors whose recipes I use, I'm not sure if it's been enough.<br />
<br />
There are recipe blogs all over the internet - really great ones, in fact. And there are cookbooks coming out every week with all sorts of new and amazing recipes. If you're coming here in need of ideas, I'll be happy to point you in the right direction. I'll tell you which ones I trust and why. And instead of just recipes, I'll work on showing you techniques and tips instead.<br />
<br />
Today's tip: if you don't make lasagna very often because your recipe serves 12 and there are only 4 of you, split the lasagna into two pans and freeze one for later. Of course if there are only 2 of you, that's still a lot of lasagna. <br />
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Let me know what you think. We're in this together, after all.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com2tag:blogger.com,1999:blog-2536376783655082802.post-87151588680604529842011-03-04T13:53:00.000-05:002011-03-04T13:53:05.750-05:00Red Lentil Soup with Lemon<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-I2Nb2rblMUw/TXEuHDJ7nJI/AAAAAAAAAI8/-JRWIquE5o4/s1600/bowl+full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" l6="true" src="https://lh5.googleusercontent.com/-I2Nb2rblMUw/TXEuHDJ7nJI/AAAAAAAAAI8/-JRWIquE5o4/s400/bowl+full.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Do you like to make soup? I usually make it at least once a week, especially in the colder months (come on, Spring!). And I like making it for a lot of reasons. It's usually pretty simple; chop some ingredients, throw them in a pot, add stock and let it cook. It's usually fairly healthy, at least the ones I choose to make. And often, it's mostly vegetarian; meaning the only meat is the chicken stock. <br />
<br />
As I've said <a href="http://educook.blogspot.com/2011/01/planning-menu-part-1.html">before</a>, I'm always on the hunt for more meatless meals that Bob and I can agree on. I can't say I'm ever going to become a full fledged vegetarian, but I do realize there are many benefits to skipping meat every now and then. It's better for the environment and it's usually much cheaper to cook without it. Not to mention that more and more medical evidence indicates that it's <a href="http://m.dailymail.co.uk/health/article-1360609/Red-meat-DOES-increase-risk-bowel-cancer-If-eat-3-ham-slices-day.html">healthier</a> for us.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-YcjOUAUcAT0/TXEt_PDmtUI/AAAAAAAAAI4/SETPoiirJKA/s1600/lentils.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" l6="true" src="https://lh4.googleusercontent.com/-YcjOUAUcAT0/TXEt_PDmtUI/AAAAAAAAAI4/SETPoiirJKA/s400/lentils.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-ZWdceMeCcu4/TXEu2lqRoTI/AAAAAAAAAJE/3f5lv1a0wQE/s1600/carrots2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" l6="true" src="https://lh5.googleusercontent.com/-ZWdceMeCcu4/TXEu2lqRoTI/AAAAAAAAAJE/3f5lv1a0wQE/s400/carrots2.jpg" width="400" /></a></div><br />
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Today's soup comes from the talented <a href="http://www.melissaclark.net/">Melissa Clark</a> from her book <a 1401323766?ie="UTF8&tag=educook-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1401323766"" gp="" href="http://%3ca%20href=/" http:="" product="" www.amazon.com="">In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=educook-20&l=as2&o=1&a=1401323766" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px;" width="1" />.(Check out her site if you get a chance - the olive oil banana bread is next up on my to-bake list) It fulfills all my basic soup requirements, plus the ingredients are ones that I typically have on hand. Which means I might just make it tonight instead of suggesting we go out to dinner.<br />
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<strong>Red Lentil Soup with Lemon</strong><br />
Adapted from Melissa Clark<br />
<br />
serves: 4<br />
<br />
notes: The original recipe serves 8, but that's a lot of soup for the two of us and my freezer is currently pretty full. So I halved it. Feel free to double it and freeze it for a rainy day (aka, an 'unmotivated to cook' day).<br />
<br />
I couldn't find red lentils at my grocery store, but had better luck at a local bulk food store. (By the Pound, why don't you have a website?) I'm willing to bet that Indian grocery stores carry them, too - but then you'd be less likely to come home with that crazily addictive <a href="http://www.amazon.com/Australian-Kookaburra-10-2doz-2e-Liquorice-pk-2e/dp/B000OUX2K6/ref=sr_1_11?ie=UTF8&s=grocery&qid=1299196810&sr=1-11">Australian red licorice</a>. I'll leave it up to you to decide if that's a good or bad thing.<br />
<br />
2 tablespoons olive oil<br />
1 large onion, chopped<br />
2 cloves of garlic, minced<br />
1 tablespoon tomato paste<br />
1 teaspoon ground cumin<br />
1/4 teaspoon kosher salt<br />
freshly ground black pepper<br />
pinch cayenne, or more to taste<br />
4 cups low sodium chicken or vegetable stock<br />
1 cup water<br />
1 cup red lentils, rinsed and picked through for stones<br />
1 large carrot, peeled and diced<br />
1/2 lemon, juiced<br />
2 tablespoons chopped fresh cilantro or parsley<br />
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<ol><li>Make sure all your ingredients are prepped - veggies chopped, etc. This soup comes together fairly quickly. </li>
<li>In a large pot, heat the olive oil over med-high heat until shimmering. Add the onions and cook until golden, about 4 minutes. </li>
<li>Stir in the garlic, tomato paste, cumin, salt, pepper and cayenne and cook for another 2 minutes. Add the broth, water, lentils and carrots.</li>
<li>Bring to a simmer then reduce heat and partially cover pot, maintaining simmer. Cook until the lentils are soft, about 30 minutes.</li>
<li>Taste for seasoning and add more salt and pepper if needed. Remove approximately half the soup from the pot and using an immersion or regular blender, puree the soup. The texture should be still somewhat chunky and not completely smooth.</li>
<li>Return the pureed soup to the pot and stir in lemon juice and cilantro or parsley, reheating soup if necessary. Serve, garnishing with additional cayenne and a drizzle of olive oil.</li>
</ol>(<em>Disclosure: The Melissa Clark book is an Amazon Affiliates link which means if you check it out and decide to buy it, I receive a small percentage. The money goes toward helping me purchase an actual domain name, something I really need to get moving on. Just an fyi</em>.)Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com2tag:blogger.com,1999:blog-2536376783655082802.post-4317797951654799342011-03-02T17:27:00.000-05:002011-03-02T17:27:28.812-05:00Wednesday LinksNeed help beating the winter blues? Check out <a href="http://www.thekitchn.com/thekitchn/got-the-winter-blues-get-into-the-kitchen--140497">these</a> inspired ideas.<br />
The always informative Mark Bittman on <a href="http://opinionator.blogs.nytimes.com/2011/03/01/dont-end-agricultural-subsidies-fix-them/?ref=dining">fixing agricultural subsidies</a>.<br />
Anyone interested in a road trip to NYC? One word: <a href="http://www.nytimes.com/slideshow/2011/02/23/dining/20110223-doughnuts.html">doughnuts</a>.<br />
Not just for kids - <a href="http://www.chicagotribune.com/features/food/sc-food-0225-kids-month-20110302,0,524191.story">adding color (and nutrition) to your meals</a>.<br />
Yikes! More <a href="http://www.dailymail.co.uk/health/article-1361768/Diet-high-salt-Single-salty-meal-reduces-blood-flow-just-30-minutes.html">good reasons</a> to watch the salt.<br />
I'm always on the lookout for new <a href="http://www.guardian.co.uk/lifeandstyle/vegetarian">vegetarian recipes</a>.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-54022681442349160192011-03-01T18:09:00.004-05:002011-03-02T15:47:55.413-05:00Roasted Chicken + Chicken Stock<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://lh5.googleusercontent.com/-tPcd1glRXwg/TW11ARRCRXI/AAAAAAAAAIc/U11OAnJmqfA/s1600/raw+chix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="262" l6="true" src="https://lh5.googleusercontent.com/-tPcd1glRXwg/TW11ARRCRXI/AAAAAAAAAIc/U11OAnJmqfA/s400/raw+chix.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw chicken plus vegetables, ready to go in the oven.</td></tr>
</tbody></table>Roasted chicken, where have you been all my life? OK, seriously, I've been cooking it for a couple years now, but I can't believe it took me this long to get on the bandwagon. There is so much to love! Juicy, tender chicken, slow roasted, caramelized vegetables...all cooked together in one pan. Leaving me time to actually <strike>wash some dishes</strike> read a magazine.<br />
<br />
I think the problem was that I never knew what to do with the leftover chicken. Bob is not a dark meat fan and I hated the idea of throwing away half of a bird every single time. And then I stumbled upon <a href="http://www.thekitchn.com/thekitchn/tips-techniques/how-to-make-chicken-stock-035043">this</a> article for making chicken stock and I learned something new; it's possible to make chicken stock with cooked meat. I hope I'm not the only person that didn't know that, but all the cookbooks I've ever read on the subject instruct you to start with raw chicken. And we didn't even make chicken stock at my culinary school (too basic, I'm guessing); we spent our days making veal stock instead. Always, always using raw bones and vegetables.<br />
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Needless to say, I'm a convert. Instead of only roasting a whole chicken once in a great while, I now roast a whole bird once a month, if not more. And instead of dreading making chicken stock the traditional way (ie., with grease flying all over the kitchen as I browned the parts on the stove), I do my own variation and I'm just as happy with the results. Maybe even happier because my kitchen isn't covered in grease.<br />
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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://lh6.googleusercontent.com/-tUaJwHFJhIA/TW11QwKREGI/AAAAAAAAAIg/sgiLQLEl7oM/s1600/chix+resting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" l6="true" src="https://lh6.googleusercontent.com/-tUaJwHFJhIA/TW11QwKREGI/AAAAAAAAAIg/sgiLQLEl7oM/s400/chix+resting.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shhh! The chicken is resting.</td></tr>
</tbody></table>The recipe couldn't be more simple. All you need is a heavy pan or skillet that can go in the oven (I use a cast iron pan), a chicken, some vegetables and an hour or so. To make the stock, you'll need a large pot or stockpot (something that will hold the chicken carcass), a chopped onion, the leftover chicken, water, a couple bay leaves and some salt. Neither should take much longer than an hour apiece and in the end, you'll have a wonderful dinner for two (or four) and chicken stock for your freezer. It doesn't get much better than that!<br />
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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://lh3.googleusercontent.com/-lQYQL--xsqo/TW11YPCJJjI/AAAAAAAAAIk/T3RlvEfytt4/s1600/roasted+chicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" l6="true" src="https://lh3.googleusercontent.com/-lQYQL--xsqo/TW11YPCJJjI/AAAAAAAAAIk/T3RlvEfytt4/s400/roasted+chicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished chicken, ready to eat.</td></tr>
</tbody></table><br />
<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://lh3.googleusercontent.com/-0xLmP5JoeEQ/TW11qTyAe3I/AAAAAAAAAIw/0lkLvnWCYA4/s1600/roasted+veg2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" l6="true" src="https://lh3.googleusercontent.com/-0xLmP5JoeEQ/TW11qTyAe3I/AAAAAAAAAIw/0lkLvnWCYA4/s400/roasted+veg2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted and caramelized vegetables.</td></tr>
</tbody></table><br />
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<strong>Roasted Chicken</strong><br />
Adapted from <a href="http://www.thekitchn.com/thekitchn/how-to/how-to-roast-a-chicken-home-hacks-108002">thekitchn.com</a> and Jamie Oliver<br />
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serves: 2 or 4<br />
<br />
notes: To keep the from having to wash your hands every time you touch the chicken, here are a few tips. Set aside a small bowl of 1 tablespoon salt and 1 teaspoon pepper - that way you only 'contaminate' the small bowl and not the salt shaker and pepper grinder. Set aside a small bowl of oil (or butter) for the same reason.<br />
<br />
3-4 pound whole chicken<br />
a mix of vegetables for roasting - onions, carrots, potatoes, sweet potatoes, butternut squash, etc<br />
olive oil or softened, unsalted butter<br />
kosher salt and black pepper<br />
optional - lemon, garlic, fresh herbs (rosemary, thyme or sage)<br />
<ol><li>Preheat oven to 450 degrees F.</li>
<li>Peel and chop the vegetables into medium-sized chunks. Arrange the pieces in the bottom of a large, heavy skillet, preferably cast iron. Toss with olive oil, salt and pepper.</li>
<li>Thoroughly dry chicken (inside and out) with paper towels and set on top of vegetables, breast side up. Tuck the wing tips under the back of the bird. Rub chicken with olive oil or softened, unsalted butter and season with salt and pepper. Don't forget to season the inside cavity!</li>
<li>If desired, stuff the inside of the chicken with a quartered lemon, garlic cloves and fresh herbs.</li>
<li>Put the chicken in the oven and immediately turn the temperature down to 400 degrees F. Set a timer for 1 hour (10 minutes less if the bird is closer to 3 pounds).</li>
<li>When the timer goes off, check the temperature of the bird by inserting a thermometer into the meatiest part of the breast and thigh. Both should be 165 degrees F. If you don't have a thermometer, you can check for doneness by inserting a fork or knife into the meat. If the juices run clear, the chicken should be done.</li>
<li>Remove the chicken from the pan and set on a cutting board, tented with aluminum foil, to rest for 15 minutes. During this time I usually remove most of the oil from the pan and gently reheat the vegetables, adding herbs or more seasoning if necessary.</li>
<li>Carve the chicken and serve with the roasted vegetables.</li>
</ol><br />
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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://lh4.googleusercontent.com/-lZC0s6_GzMw/TW11kgS01QI/AAAAAAAAAIs/gUTQPmYs2kU/s1600/begining+stock.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="260" l6="true" src="https://lh4.googleusercontent.com/-lZC0s6_GzMw/TW11kgS01QI/AAAAAAAAAIs/gUTQPmYs2kU/s400/begining+stock.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken stock simmering away.</td></tr>
</tbody></table><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://lh3.googleusercontent.com/-FC4LwD3Vwng/TW13lNBh-LI/AAAAAAAAAI0/I5CR5faLFRc/s1600/ice+bath.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" l6="true" src="https://lh3.googleusercontent.com/-FC4LwD3Vwng/TW13lNBh-LI/AAAAAAAAAI0/I5CR5faLFRc/s400/ice+bath.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished stock cooling in an ice bath.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><strong>Homemade Chicken Stock Using Leftover Chicken</strong><br />
Adapted from <a href="http://www.thekitchn.com/thekitchn/how-to/how-to-make-homemade-chicken-stock-home-hacks-107885">thekitchn.com</a> and Cook's Illustrated<br />
<br />
yield: 1 - 2 quarts<br />
<br />
notes: Cutting or ripping chicken into pieces will allow it to breakdown more quickly and give more flavor to the stock. Remove extra skin if possible. Raw chicken parts will also add additional flavor.<br />
<br />
1 tablespoon vegetable oil<br />
1 chicken carcass (bones and meat), plus any raw chicken parts, if desired<br />
1 onion, chopped into large pieces<br />
water<br />
2 bay leaves<br />
1/2 teaspoon salt<br />
<br />
4-6 black peppercorns, optional<br />
2-3 parsley stems, optional<br />
<ol><li>Heat oil in a large stockpot over med-high heat until shimmering. Add onion and cook until softened, 2-3 minutes.</li>
<li>Add chicken to pot and add water to cover by one inch. Turn heat to high and add bay leaves, salt and optional peppercorns and parsley stems</li>
<li>Bring to boil, then reduce heat to low, cover and simmer for approximately 1 hour, skimming foam off surface if desired.</li>
<li>After an hour, taste stock. If flavor isn't as strong as you'd like, continue to cook for another 30 minutes to an hour.</li>
<li>Strain stock and discard the solids. To quickly cool stock, pour into bowl and place in a sink filled with cold water and ice. This is called an <strong>ice bath</strong> and it's a great way to quickly cool all liquids, including soups.</li>
<li>Refrigerate stock overnight. Remove and discard hardened fat and pour into freezer containers.</li>
<li>Stock can be refrigerated for up to 4 days and frozen for 4-6 months.</li>
</ol>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com3tag:blogger.com,1999:blog-2536376783655082802.post-67849455161372800572011-02-25T18:19:00.000-05:002011-02-25T18:19:45.093-05:00Planning a dinner party<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="http://2.bp.blogspot.com/-GQz1HoBABtM/TWg4kEU_pbI/AAAAAAAAAIQ/hOdr_57icJM/s1600/choc+brulee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="272" l6="true" src="http://2.bp.blogspot.com/-GQz1HoBABtM/TWg4kEU_pbI/AAAAAAAAAIQ/hOdr_57icJM/s400/choc+brulee.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sneak peek into this weekend's dinner party prep.</td></tr>
</tbody></table><br />
There's been some chatter <a href="http://www.thekitchn.com/thekitchn/entertaining/are-dinner-parties-dying-139399">online</a> lately about the <a href="http://live.gourmet.com/2011/02/app-exclusive-whatever-happened-to-the-dinner-party/">demise of the dinner party</a>. As the author of a blog that hopes to encourage people to cook more, suffice to say, I don't agree. To me, a dinner party is any time you have someone over for dinner. It can be one person, it can be 6. The important part isn't the number of guests; it's that you're opening up your home, inviting someone in to share a meal. It doesn't have to be fancy - heck, you don't even have to cook the actual meal (although that would be great, too).<br />
<br />
So what's stopping more people from hosting dinner parties? Is it the usual culprits of time, energy and motivation? Well, if you've managed to find those things in order to cook dinner more often, throwing a dinner party isn't much more difficult. In fact, it's only as difficult (or complicated might be a better word) as you want it to be. <br />
<br />
Start simple; host a potluck. Tell everyone you'll make the main dish and ask them to help out with the sides. If you've ever hosted a holiday meal, you've probably already figured this one out. Another great idea is to host a soup and (fill in the blank) party. You make a couple types of soup, maybe even this <a href="http://educook.blogspot.com/2011/02/potato-leek-soup-salad-and-bread-dinner.html">one</a> and then decide if you want to offer a salad and some bread or rolls. <br />
<br />
Or, maybe sandwiches instead. Who doesn't love tomato soup and grilled cheese sandwiches? Sorry Mom, but some of my best childhood food memories are of my sister Aimee making me that exact lunch on half days home from school. Those sandwiches almost cancel out the image of my sister surrounding herself with cereal boxes at breakfast so I couldn't <strike>bother</strike> see her.<br />
<br />
In keeping with the simple/make-ahead theme, another thought is lasagna or any other baked pasta like macaroni and cheese, manicotti or baked ziti. I once hosted a family birthday lunch for 13 and made it easy on myself by making two lasagnas ahead of time, one vegetarian, one meat. The only tricky part was making sure both were thoroughly re-warmed in my oven, but it all worked out. And birthday cake makes everything better, don't you think?<br />
<br />
Or go in the complete opposite direction and challenge yourself to try something completely new. That's one of the reasons I host dinner parties; well, in addition to wanting to see our friends. I know, I know, you're never supposed to try out new recipes for the first time when you're having guests. But since I'm only cooking for two on a daily basis, I don't get the opportunity to make a lot of larger things, like roasts, unless we want to eat it for the entire week. I just make sure to use a recipe from an <a href="http://www.barefootcontessa.com/">author</a> I trust - and have a back-up plan, in case things don't work out.<br />
<br />
Whatever you decide to serve (and I will happily join you for take-out pizza), remember that your friends and family are there to see you, first and foremost. You don't need to have a perfect house or wait til you have the perfect plates. And in the paraphrased words of my beloved Ina Garten, your friends won't have a better time if you spent all day in the kitchen. Just invite them over! I promise you won't regret it.Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com0tag:blogger.com,1999:blog-2536376783655082802.post-55991368493821571632011-02-21T19:47:00.009-05:002011-02-21T19:52:58.087-05:00Happy (belated) Valentine's Day!<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VDvydxqfPck/TWKjpLTeXaI/AAAAAAAAAH0/tWkTMA4Dq1w/s1600/candles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" j6="true" src="http://4.bp.blogspot.com/-VDvydxqfPck/TWKjpLTeXaI/AAAAAAAAAH0/tWkTMA4Dq1w/s400/candles.jpg" width="400" /></a></div>What do you do when you come down with a nasty sinus infection the day before Valentine's Day? Cancel your fancy dinner plans because you can't taste anything anyway? Say who cares because it's a stupid holiday created by Hallmark (it's <a href="http://www.slate.com/id/2284806/">not</a>)? Or for those of us who actually like an excuse to celebrate love (or really, anything), postpone your dinner plans til the following week? I choose the last one.<br />
<br />
So tonight's menu really isn't anything fancy. It's just fancier than what I make most nights of the week, meaning, a side dish that takes more than 5 minutes to throw together and if everything goes well, a dessert for two. Here goes.<br />
<br />
<div align="center"><span style="color: black;">(Belated) Valentine's Day Dinner Menu for Two</span><br />
<br />
</div><div align="center">Green Salad</div><div align="center">Potato Gratin for Two</div><div align="center"><a href="http://www.thekitchn.com/thekitchn/how-to/how-to-cook-a-steak-in-the-oven-home-hacks-108490">Steak for Two</a></div><div align="center">Steamed Broccoli </div><div align="center">Individual Fallen Chocolate Cakes</div><div align="center"><br />
</div><div align="left">I'm starting with the dessert because if I don't, it's the one thing most likely to be cut from the menu due to lack of time, energy or interest. Well, not really lack of interest. More like willpower or the realization that Bob and I have both eaten our weight in chocolate this past week. Nope, I'm not one of those people who loses their appetite when they're sick. This dinner was the only part of Valentine's Day that was postponed; the chocolate was most definitely still gifted and received.</div><div align="left"><br />
And regardless of how much chocolate was received (and sometimes already eaten), Valentine's Day also means chocolate for dessert around these parts. It's what my Valentine wants and it's what he gets - and it's such a simple, yet amazing dessert, I'm sure I'll be finding other excuses to make it throughout the year. <br />
<br />
Did I mention how easy this dessert is? It's a variation on the always popular molten/lava cake and unlike other recipes, doesn't involve separating eggs or anything tricky. Not that I think separating eggs is tricky, but it usually involves dirtying more bowls (and whipping the yolks and whites separately) and I'm all for streamlined if the end result tastes this good!<br />
<br />
</div><div align="left"><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="http://1.bp.blogspot.com/-SUqvGDQTBC4/TWKnrpK8DHI/AAAAAAAAAH4/hyJPwijtz0Y/s1600/buttered+ramekin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" j6="true" src="http://1.bp.blogspot.com/-SUqvGDQTBC4/TWKnrpK8DHI/AAAAAAAAAH4/hyJPwijtz0Y/s400/buttered+ramekin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttered ramekins, about to be dusted with cocoa.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><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="http://3.bp.blogspot.com/-I7qfGw7xUSk/TWKn2P0dhEI/AAAAAAAAAH8/1AbgbGsJuXc/s1600/egg+mixture.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="270" j6="true" src="http://3.bp.blogspot.com/-I7qfGw7xUSk/TWKn2P0dhEI/AAAAAAAAAH8/1AbgbGsJuXc/s400/egg+mixture.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final whipped egg/sugar/salt mixture.</td></tr>
</tbody></table><div align="left"><span style="font-size: small;">The only special technique required in this recipe is folding. And I happen to love folding. If you don't, or don't know what I'm talking about, folding is a method of gently mixing ingredients together so that whatever you're mixing, doesn't get deflated. And the reason you don't want those ingredients (typically eggs) deflated is so they puff up in the oven.</span></div><div align="left"><br />
</div><div align="left"><span style="font-size: small;">It's always easier to fold ingredients together when your bowl is big, rather than small. You want to have enough room to move the spatula around. See how much room I have in the bowl below? </span></div><div align="left"><br />
</div><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="http://1.bp.blogspot.com/-_fPvxeZcBAg/TWKoJR2ifiI/AAAAAAAAAIA/buIkDPL3Du8/s1600/folding1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" j6="true" src="http://1.bp.blogspot.com/-_fPvxeZcBAg/TWKoJR2ifiI/AAAAAAAAAIA/buIkDPL3Du8/s400/folding1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First step of folding.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><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="http://2.bp.blogspot.com/-zkgyybnzauM/TWKoRhazg8I/AAAAAAAAAIE/cvZExj9ucT4/s1600/folding2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" j6="true" src="http://2.bp.blogspot.com/-zkgyybnzauM/TWKoRhazg8I/AAAAAAAAAIE/cvZExj9ucT4/s400/folding2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halfway there.</td></tr>
</tbody></table><span style="font-size: small;">Start by scraping your spatula along the side of the bowl and then continue under the mixture at the bottom, pulling the spatula up through the middle. Give the bowl a quarter-turn and repeat. Continue to gently fold the ingredients together, taking care not to deflate the egg mixture more than necessary. When barely any streaks of flour or egg mixture are visible, you're finished.</span><br />
<br />
<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="http://2.bp.blogspot.com/-HN2Wy3tR0vU/TWKoaGOut1I/AAAAAAAAAII/P7xy99BS1ls/s1600/folding3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" j6="true" src="http://2.bp.blogspot.com/-HN2Wy3tR0vU/TWKoaGOut1I/AAAAAAAAAII/P7xy99BS1ls/s400/folding3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final mixture, completely folded.</td></tr>
</tbody></table><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="http://1.bp.blogspot.com/-_ekDCpSv8B0/TWKorNsrNTI/AAAAAAAAAIM/BUgMK0hdvx0/s1600/cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" j6="true" src="http://1.bp.blogspot.com/-_ekDCpSv8B0/TWKorNsrNTI/AAAAAAAAAIM/BUgMK0hdvx0/s400/cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished cake with a piece of chocolate added for a goofy bit of garnish.</td></tr>
</tbody></table></div><div align="left">The<strong> </strong>cake pictures are the only ones that turned out, but I'm including the potato gratin recipe, anyway, because it's just so good. And if you're looking for a foolproof way to cook a steak in the oven, check out the link above or <a href="http://www.thekitchn.com/thekitchn/how-to/how-to-cook-a-steak-in-the-oven-home-hacks-108490">here</a>.<br />
<br />
Happy Valentine's Day!<br />
<br />
<strong>Individual Fallen Chocolate Cakes</strong></div><div align="left">Adapted from Cook's Illustrated - Cooking for Two 2010<br />
serves: 2</div><div align="left"><br />
notes: special equipment needed - two 6-ounce ramekins<br />
<br />
If you find yourself at a kitchen supply store with no idea how to determine the capacity of the ramekins staring you in the face, allow me to help. I have <a href="http://www.williams-sonoma.com/products/apilco-porcelain-ramekin/?pkey=e%7Capilco%2Bramekins%252C%2Bset%2Bof%2B4%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-">Apilco</a> ones from Williams-Sonoma and if you can find them on sale (sometimes they have seasonal colors, like pink), grab them. <br />
<br />
According to the W-S site, the ones I have are the large size (3 1/2" wide, 1 1/2" tall) and hold 5.4 ounces. They also have a mark on the bottom, near the edge, that looks like a 7. I haven't been able to determine exactly what it means, but it must have something to do with size as my much larger Apilco souffle dish has a number 6 (or an upside down 9) on the bottom.<br />
<br />
</div><div align="left">2 tablespoons unsalted butter, plus more for ramekins</div><div align="left">cocoa powder, for ramekins</div><div align="left">2 ounces bittersweet or semisweet chocolate, chopped</div><div align="left">1/4 teaspoon vanilla extract</div><div align="left">1 large egg</div><div align="left">2 tablespoons sugar</div><div align="left">pinch salt</div><div align="left">1 tablespoon all-purpose flour</div><div align="left">confectioner's sugar, for dusting (optional)</div><ol><li><div align="left">Set oven rack to middle position and preheat oven to 400 degrees. Butter two 6-ounce ramekins and dust with cocoa. </div></li>
<li><div align="left">Combine chopped chocolate and butter in microwave-safe bowl and microwave til melted, approximately 1-3 minutes. I suggest using medium power and start with 30 seconds, stir, repeat until melted. Stir in vanilla.</div></li>
<li><div align="left">In large mixing bowl, beat egg with whisk attachment on medium-low until foamy, approximately 1 minute. Increase speed to medium-high and beat egg til soft and foamy, about 1 minute. Slow speed to medium and gradually add sugar and salt; return speed to med-high and continue to beat til egg mixture is very thick and pale yellow, 5- 10 minutes longer. If using a stand mixer, this should only take 5 minutes. </div></li>
<li><div align="left">Using a spatula, scrape whipped egg mixture on top of chocolate mixture, then sift flour over top. Gently fold mixtures together until just incorporated and no streaks remain.</div></li>
<li><div align="left">Divide batter between prepared ramekins and smooth tops. <strong>Note</strong>: If you're making these in advance, stop here and chill the filled ramekins by placing them in the refrigerator. When ready to bake, proceed with the following directions.</div></li>
<li><div align="left">Place ramekins on baking sheet and bake until cakes have puffed about 1/2" above rim of ramekins and jiggle slightly when shaken, 10-13 minutes.</div></li>
<li><div align="left">Run a small knife around edges of cakes. Gently invert each ramekin onto individual plates and let sit til cakes release themselves, about 1 minute. Remove ramekins, dust with confectioner's sugar and serve immediately.</div></li>
</ol><strong>Potato Gratin for Two</strong><br />
Adapted from Cook's Illustrated - Cooking for Two 2009<br />
<br />
notes: special equipment needed - a shallow 8 1/2" x 5 1/2" baking dish with sides that are no more than 2 inches high.<br />
<br />
Prep and assemble all the ingredients before slicing the potatoes or they will turn brown (don't store the sliced potatoes in water - the starch is needed for the recipe). The 1/8" thickness of the potato slices is crucial for the success of the dish; use a mandoline, a V-slicer or a food processor fitted with an 1/8" thick slicing blade. <br />
<br />
1 large russet potato (about 12 ounces), peeled and sliced 1/8" thick<br />
1 tablespoon unsalted butter<br />
1 small shallot, minced (about 1 tablespoon)<br />
1/2 teaspoon salt<br />
1 garlic clove, minced<br />
1 teaspoon minced, fresh thyme - or 1/4 teaspoon dried<br />
1/4 teaspoon black pepper<br />
pinch ground nutmeg<br />
pinch cayenne pepper<br />
2 teaspoons all-purpose flour<br />
3/4 cup heavy cream<br />
1/4 cup grated Gruyere cheese (or Parmesan)<br />
<br />
<ol><li>Adjust an oven rack to upper-middle position and heat oven to 400 degrees. Coat an 8 1/2" x 5 1/2" baking dish with vegetable oil spray (like Pam). Place the potatoes in a medium bowl and set aside.</li>
<li>Melt the butter in a small saucepan over medium heat. Add the shallot and salt and cook until softened, about 2 minutes. Stir in the garlic, thyme, pepper, nutmeg and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook until incorporated, about 10 seconds. Whisk in the cream, bring to a simmer and cook until beginning to thicken, about 30 seconds.</li>
<li>Pour the sauce over the potatoes and toss to coat thoroughly. Transfer the mixture to the prepared dish and gently pack the potatoes in an even layer, removing any air pockets. Cover the dish with foil and bake until the potatoes are almost tender, 35-40 minutes.</li>
<li>Remove the foil and sprinkle with the cheese. Continue to bake, uncovered, until the cheese is lightly browned and the potatoes are tender, about 10 minutes longer. Let the gratin sit for 10 minutes before serving.</li>
</ol>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com3tag:blogger.com,1999:blog-2536376783655082802.post-70046373610718051552011-02-16T13:36:00.001-05:002011-02-16T13:37:24.132-05:00Taking a sick day, or twoWhile I'm off recouperating from my annual sinus infection, take a minute to check out this <a href="http://www.thekitchn.com/thekitchn/tips-techniques/unexpected-results-common-reasons-why-a-recipe-might-fail-139387">great article</a> from <a href="http://www.thekitchn.com/">http://www.thekitchn.com/</a> on why a recipe might fail. More often than not, it's likely not your fault!<br />
<br />
And if you're looking for more guidelines and suggestions for eating healthy, <a href="http://www.nytimes.com/2011/02/15/health/15brody.html?_r=1&ref=health">here</a> are some common sense/real world tips.<br />
<br />
I finally saw the movie <a href="http://www.foodincmovie.com/index.php">Food Inc.</a> yesterday and I highly recommend it. It was a great reminder to make some more changes in my own diet and the way I shop. If you've already seen it, please share your thoughts!Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com2tag:blogger.com,1999:blog-2536376783655082802.post-11263408548221047222011-02-09T09:36:00.000-05:002011-02-09T09:36:30.873-05:00Cooking for one - Fettuccine with Artichokes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fi7IpB3vMgk/TVII33mGbRI/AAAAAAAAAHc/nxziX3NW52M/s1600/bowl2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" h5="true" height="267" src="http://1.bp.blogspot.com/_fi7IpB3vMgk/TVII33mGbRI/AAAAAAAAAHc/nxziX3NW52M/s400/bowl2.jpg" width="400" /></a></div>Bob's out of town for work again and you know what that means? Lebanese take-out! <br />
<br />
Just kidding! Who would want to read about my take out meals? Hmmm...I guess some people might, but that's not why I started this blog. Thanks to you, I'm actually sticking to my resolutions and I'm cooking dinner more often. Still not every night and no, I have no plans to kick my pizza habit, but hey, one meal at a time. <br />
<br />
Tonight's dinner is compliments of the wonderful writers at the former Gourmet magazine. Gourmet called it quits over a year ago and I still miss it. True, I didn't cook very much from it at the end. And I often spent a lot of time hunting down exotic ingredients for a recipe that easily took me over 2 hours to cook. But I've yet to find a replacement that gets me as excited about cooking and food as Gourmet. At least not one that I can <a href="http://www.donnahay.com.au/magazine">afford</a>.<br />
<br />
Fettuccine with Artichokes is a meal I often make when I'm dining solo. I realize this is my second vegetarian meal and some of you might be wondering what's going on. I haven't stopped eating meat, but I tend to skip it when Bob's out of town. Like I said <a href="http://educook.blogspot.com/2011/01/planning-menu-part-1.html">before</a>, I try to use these occasions as an opportunity to cook things Bob doesn't eat - like artichokes. <br />
<br />
So nothing tricky about this recipe. Really basic ingredients, too. The only thing I usually have to pick up from the store is the frozen artichokes. But if you plan ahead (unlike me), you can have them sitting in your freezer, just waiting for an opportunity to be turned into this.<br />
<br />
I usually get mine at <a href="http://www.traderjoes.com/index.asp">Trader Joe's</a> because that's the first place I saw them. And of course, at Trader Joe's, they're super cheap. But 'my' store didn't have them so I had to plow on to my <a href="http://www.hillers.com/">usual</a> grocery store. What dedication, huh? Believe me, I was pretty impressed with myself. Missing ingredients is my standard excuse to grab some pizza. But, um, since we had pizza last night, that wasn't an option. At least not for another week.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKAzCzOsI/AAAAAAAAAHk/577xnVms8zw/s1600/ingredients.jpg" imageanchor="1"><img border="0" h5="true" height="267" src="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKAzCzOsI/AAAAAAAAAHk/577xnVms8zw/s400/ingredients.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_fi7IpB3vMgk/TVIJ3c_W_HI/AAAAAAAAAHg/x-u_T5OnTpo/s1600/artichokes2.jpg" imageanchor="1"><img border="0" h5="true" height="267" src="http://1.bp.blogspot.com/_fi7IpB3vMgk/TVIJ3c_W_HI/AAAAAAAAAHg/x-u_T5OnTpo/s400/artichokes2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKQOlN93I/AAAAAAAAAHo/sMmdSJjRL-U/s1600/chokes2.jpg" imageanchor="1"><img border="0" h5="true" height="267" src="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKQOlN93I/AAAAAAAAAHo/sMmdSJjRL-U/s400/chokes2.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKdYc8G4I/AAAAAAAAAHs/oZ5bcfS87c4/s1600/bowl.jpg" imageanchor="1"><img border="0" h5="true" height="281" src="http://3.bp.blogspot.com/_fi7IpB3vMgk/TVIKdYc8G4I/AAAAAAAAAHs/oZ5bcfS87c4/s400/bowl.jpg" width="400" /></a></div> <div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Fettuccine with Artichokes</strong></div><div class="separator" style="clear: both; text-align: left;">Adapted from <a href="http://www.epicurious.com/recipes/food/views/Fettuccine-with-Artichokes-238096">Gourmet, April 2007</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">serves: one (the original recipe serves 6)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">notes: The changes I made were pretty minor. I added a bit more of the artichokes because I really like them. And I held off adding the lemon zest til the end because I think it tastes fresher that way.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cooking for one can be tricky when it comes to choosing a pan size. The saute pan in this recipe needs to be large enough to hold the cooked pasta at the end, but not too large so that the onion burns. I like the taste of the caramelized (browned) onion, but if you don't, keep the heat on low the entire time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3-4 ounces frozen artichoke hearts, not thawed (or about 12 hearts)</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1/2 of a small onion</div><div class="separator" style="clear: both; text-align: left;">kosher salt and black pepper</div><div class="separator" style="clear: both; text-align: left;">pinch of red hot pepper flakes</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon lemon juice</div><div class="separator" style="clear: both; text-align: left;">2 ounces dried egg fettuccine</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon lemon zest</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon fresh parsley, minced</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon Parmesan cheese, grated</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><ol><li><div class="separator" style="clear: both; text-align: left;">Bring a large pot of salted water to a boil. Cook artichokes til just tender, barely 2 minutes. Do not drain pot - remove artichokes with a slotted spoon and set aside. Return pot to boil.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Chop onion into small or large pieces, whatever you prefer. Heat butter and olive oil in 10" nonstick saute pan over med heat. When foaming butter subsides, saute onions, red pepper flakes and a pinch of salt and pepper. Cook, stirring occasionally, until onions are softened, about 6 minutes. If onions are getting darker than you like, turn the heat down to low.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Meanwhile, cook pasta in salted, boiling water (the pot from #1) til al dente. My noodle package recommended 8-10 minutes so that's what I used. Fresh fettuccine noodles (sold in the refrigerated section of the grocery store) will take much less time to cook. Again, check the label.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">While pasta is cooking, add artichokes to the onions and saute for approximately 3 minutes until warmed through and starting to brown. Stir in lemon juice and remove from heat.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Drain pasta (reserving 1/2 cup pasta water) and add to artichoke mixture. Add 1/4 cup of pasta water to pan, along with lemon zest, parsley and Parmesan and toss to combine.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Taste and season with additional salt if needed. Thin mixture with remaining pasta water if desired and serve with additional cheese on the side.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">And don't forget a salad to round out the meal!</div></li>
</ol>Daniellehttp://www.blogger.com/profile/17652077804853337271noreply@blogger.com1