tag:blogger.com,1999:blog-62453903070310534042024-02-20T09:47:00.800-08:00100 Mile RadiusFood AdvocacySusan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-6245390307031053404.post-76475522092518563082014-03-04T08:47:00.000-08:002014-03-04T09:10:06.729-08:005 Spice Pork Roast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHaIgbiRNh3L6hlUuR0CbypJAO_5PypYUq7AICgeHiugpBOzjn5ey3YiaNdFAezGFokPL9SZdOC7iRHzvoQfJXum_rdkaCp6YgPLOHpIz3Px94mHRbpzmzU70L2ZyRWK0VoGcNJI4ZzOs/s1600/5+spice+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyHaIgbiRNh3L6hlUuR0CbypJAO_5PypYUq7AICgeHiugpBOzjn5ey3YiaNdFAezGFokPL9SZdOC7iRHzvoQfJXum_rdkaCp6YgPLOHpIz3Px94mHRbpzmzU70L2ZyRWK0VoGcNJI4ZzOs/s1600/5+spice+pork.jpg" height="240" width="320" /></a></div>
<br />
With the rainy weather, I find myself braising/slow cooking meat a lot more and this pork roast is so flavorful and ridiculously easy I find myself making it a few times a month now. You can use a pork <a href="http://en.wikipedia.org/wiki/Boston_butt" target="_blank">shoulder, butt, or picnic roast</a> for this recipe--they all work, so just get what's priced best and get it from a local producer if you can (This one is a shoulder). There's a fantastic "gravy" that results from this and we use it to drown all the roast veggies that we make to accompany this dish--pictured are some Japanese sweet potato coins.<br />
<br />
<strong>5 Spice Pork Roast</strong><br />
<br />
1 2-3lb. pork roast (I made 2 at a time once for a larger group--same cooking time, twice the meat!)<br />
1.5 cups chicken stock<br />
2 Tbsp. pork lard--get this from a butcher if you can, try to avoid the tubs in the dairy case.<br />
salt<br />
pepper<br />
Chinese Five Spice blend (get it pre-made or <a href="http://chinese.food.com/recipe/chinese-five-spice-powder-24232" target="_blank">make your own</a>)<br />
<br />
Preheat your oven to 300. Season all sides of the roast with salt, pepper and five spice in equal amounts, no need to create a thick layer, but definitely don't be shy. In a Dutch oven or cast iron skillet, heat the lard on med high heat until hot but not smoking. Brown the roast on all sides--be sure to keep the heat up for this and keep the meat moving in the pan so it doesn't burn but gets nice and crispy on the outside. When the roast is looking done, turn off the heat and <a href="http://en.wikipedia.org/wiki/Deglazing_(cooking)" target="_blank">deglaze</a> the pan with the chicken stock--you can keep the roast in the pan, just be sure to loosen up all the bits in the pan. You want the liquid to reach maybe an inch up the side of the meat. If you have used a dutch oven just go ahead and put the lid on and put in the oven and cook 1.5 hours for a 2 lb. roast and add 30 min. for each additional pound. When you pull the roast from the oven, it can sit for a little bit. Remove the roast from the pan, and you are left with the gravy/sauce. Skim the fat off with a spoon by tilting the pan and just taking off the top layer and reserve (maybe you can cook tomorrow's eggs, or sauté your veg in the fat!). Slice the roast into servings and make sure to cover it all with the sauce. <br />
<br />
If you need to use a slow cooker, after browning, put the pork in the slow cooker, deglaze the pan then pour the liquid into the slow cooker. Set on high for 3 hours or low for 6 hours.Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-30936283415038204392014-02-12T11:14:00.000-08:002014-02-12T14:26:40.207-08:00I Heart Mammoth Minis<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm5ShO6dwFXrs4gRBSblBrQk-x9rptdVbTEXVm-ZTJ68iU4WGpjNx0yUbLQD8-xLYoUddUEsgVwhyxnZfcEr4bfJ9WCPIRSmXp4IGQWzKkPIh4WPlTMHQbfajzmuxmLgvxW9A3meNGtuf/s1600/Mammothchocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm5ShO6dwFXrs4gRBSblBrQk-x9rptdVbTEXVm-ZTJ68iU4WGpjNx0yUbLQD8-xLYoUddUEsgVwhyxnZfcEr4bfJ9WCPIRSmXp4IGQWzKkPIh4WPlTMHQbfajzmuxmLgvxW9A3meNGtuf/s1600/Mammothchocolate.jpg" height="240" width="320" /></a></div>
<br />
Happy Valentine's Day! Well, okay then. December and January happened. I have to say, I got a little buried this Winter basically cooking recipes off my site and really keeping everything simple. A lot of roasting with just salt and pepper and browning in lard, then roasting off at 300 for about 1.5 hours for a 2lb. roast. Same with vegetables--roasted all of them. Salads had a lot of pomegranate seeds and pears in them for the first half of winter, then we moved into pommelos and apples for January. Navel oranges are really hitting their stride right now too.<br />
<br />
As for the little treat pictured above. My good friend Anthony and his partner is crime, Mike, have come up with an outstanding product. And I just adulterated it by dipping it in <a href="http://guittard.com/our-chocolate/detail/bake_bittersweet-baking-bars" target="_blank">chocolate</a>. Think Mammoth Roca (I used the almond flavor). Use a good quality chocolate--mine was 70% with no dairy or soy lecithin. <br />
<br />
Read all about Mammoth Bars here: <a href="http://www.mammothbars.com/">www.mammothbars.com</a>. Like them on Facebook, rave to your friends. These guys have put a lot of care and thought into what they are making. My favorite thing about them is they use organic sprouted nuts. <a href="http://www.100mile-radius.com/2011/11/its-nutty.html" target="_blank">And you should all know how I feel about sprouted nuts.</a><br />
<br />
<br />
<strong>Chocolate Dipped Mammoth Bites:</strong><br />
<br />
6- 12 oz. melting chocolate--you need something with pure cocoa butter in it.<br />
<a href="http://www.mammothbars.com/" target="_blank">Mammoth</a> bars or minis<br />
cookie cutters (optional)<br />
<br />
<a href="http://allrecipes.com/howto/tempering-chocolate/" target="_blank">Temper</a> the chocolate<br />
cut your bars into desired shape (you can use coconut oil to help with the release of the cut out--mine got a little stuck in the cookie cutter)<br />
dip the bars in the chocolate covering completely<br />
rest on a wax paper lined cookie sheet and refrigerate until hardened (about 20 min.) <br />
transfer to a sealed container in a cool dry spotSusan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com1tag:blogger.com,1999:blog-6245390307031053404.post-29819812647202640152013-11-18T12:51:00.000-08:002013-11-18T12:51:21.121-08:00Roasted Cauliflower, Celery Root and Kale Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFRdUgVPpcWOjqsqgXP3FbezaipE85Z81k8eRlXSrph53BaZ4ue3iaR1fHR06sV-9VESbBOEvyqr7W7V3N1g42FBG3KHWyTmgbOShcrCaYEhiy7Gi5thnBrTK0S-SbAv2qpYkLMp4IpK4/s1600/roastedcaulcelrootsoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpFRdUgVPpcWOjqsqgXP3FbezaipE85Z81k8eRlXSrph53BaZ4ue3iaR1fHR06sV-9VESbBOEvyqr7W7V3N1g42FBG3KHWyTmgbOShcrCaYEhiy7Gi5thnBrTK0S-SbAv2qpYkLMp4IpK4/s320/roastedcaulcelrootsoup.jpg" width="320" /></a></div>
I feel like the first round of colds/flu has begun so soup and stock making will be on my regular rotation for meals now. Getting a great soup and then adding protein is such a fantastic way to get all the macronutrients in one fell swoop. Cauliflower and Celery Root are going gangbusters right now and it's never a bad idea to add kale to anything you are cooking up right now. We added some shredded roast chicken to this soup this time, but literally any type of protein is a welcome addition to this soup or just have it on it's own as a starter to any meal.<br />
<br />
<strong>Roasted Cauliflower, Celery Root and Kale Soup</strong><br />
<strong></strong><br />
1 large head organic cauliflower (got mine from <a href="http://www.swantonberryfarm.com/" target="_blank">Swanton</a>) washed and separated into uniform pieces<br />
1 medium organic <a href="http://localfoods.about.com/od/fall/tp/aboutceleryroot.htm" target="_blank">celery root</a> peeled and uniformly diced<br />
<a href="https://www.barianioliveoil.com/" target="_blank">Olive oil</a><br />
Sea Salt<br />
1 large organic <a href="http://www.specialtyproduce.com/produce/Japanese_Yams_1782.php" target="_blank">Japanese yam</a> peeled and uniformly diced<br />
several organic <a href="http://ecolocalizer.com/2012/03/25/delicious-nutritious-kale-photo-guide-to-different-varieties/" target="_blank">kale</a> leaves--I like the curly kale for this recipe<br />
1 quart <a href="http://www.100mile-radius.com/2011/11/foundation.html" target="_blank">chicken stock</a>* (or vegetable stock if going vegan on this)<br />
salt and pepper to taste<br />
<br />
Preheat oven to 400. Toss cauliflower and celery root with 1-2 tablespoons of olive oil (or more) to evenly coat all vegetables. Spread out on a baking sheet in a single layer and sprinkle with sea salt.<br />
Roast for 10 minutes then turn over the vegetables with a spatula and roast for an additional 10 minutes or until tender. In the meantime bring the chicken stock to a simmer and add the sweet potato in the chicken stock until tender, about 20-30 min. Wash and strip the kale leaves of their tough stems then cut into strips and small pieces. When all the vegetables have been cooked, in batches, combine them with the stock in a blender or food processor and puree--adding to pot on the stove until finished. If soup is too thick add water until you get to your desired consistency. Add the kale to the puree in the pot and simmer for an additional 10-15 minutes. Salt and pepper to taste.<br />
<br />
*If you are not making your own stock you can get stock from bones locally at <a href="http://www.belcampomeatco.com/" target="_blank">Bel Campo Meat Co.</a> in Larkspur consistently and at the Farmer's market stands sporadically at <a href="http://www.marinsunfarms.com/" target="_blank">Marin Sun Farms</a>, <a href="http://www.prmeatco.com/" target="_blank">Prather Ranch </a>or <a href="http://www.tarafirmafarms.com/" target="_blank">Tara Firma Farms</a>. When you see it, just buy it and store it in your freezer--it will last a couple of months. At the supermarket, just be super diligent in your label reading if buying it off the shelf, there are lots of random things in most brands--sugar, dairy products, oils. <a href="http://pacificfoods.com/food/broths-stocks/stocks/organic-simply-stock-chicken.aspx" target="_blank">Pacific Brand has one that works</a>, it's just a matter of finding it at you market...Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-42455399632878587342013-10-18T11:30:00.000-07:002013-10-18T11:30:28.341-07:00Pork Chile Verde<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwlxy-ZFYlLj6MNGlNQShbj-vAr1PnEhh5L0FiP9WvxqMLPizF0YF_FTcmQw5s9E579Cd2rU2xOzg_JASjayNWc_whhs88Ec7RWJz8qF5sNbkOnpqhDWeSlB36gf-AW-VApSMTdTMzWgK/s1600/porkchiliverde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwlxy-ZFYlLj6MNGlNQShbj-vAr1PnEhh5L0FiP9WvxqMLPizF0YF_FTcmQw5s9E579Cd2rU2xOzg_JASjayNWc_whhs88Ec7RWJz8qF5sNbkOnpqhDWeSlB36gf-AW-VApSMTdTMzWgK/s320/porkchiliverde.jpg" width="320" /></a></div>
Chile Verde is one of my all time favorite dishes. At this time of year you can find all the vegetables locally and organic in our area--even the tomatillos are coming out of California now so if you can't get to the farmer's market you can still find some domestic varieties out there. This time out I used a roast from <a href="http://www.prmeatco.com/" target="_blank">Prather Ranch</a> and cut it into chunks. I also added a "base" of roasted Japanese yams (white flesh, dark red skin) to take some of the heat off--the jalapeno can get a little spicy! One other little trick is to brown the meat in lard--you can get it really hot and get the sear on the pork that creates that wonderful crisp exterior with the super tender insides of each little chunk of pork. This is a very simple <a href="http://mexican.food.com/recipe/pork-chili-verde-369096?scaleto=4&mode=null&st=true" target="_blank">recipe</a> from <a href="http://www.food.com/">www.Food.com</a>, there are myriad variations especially all up and down the Hispanic/Latin countries--be sure to do a little research and have fun with making this your own favorite family meal.<br />
<br />
<strong>Pork Chile Verde</strong><br />
<span class="ingredient"><span class="amount"><span class="value">1 1/2 to 2</span> <span class="type">lbs</span></span> <span class="name"> lean pork </span> </span> <br />
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="ingredient"><span class="name">3 tablespoons lard</span></span></span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="ingredient"><span class="name">2 Tablespoons <a href="http://www.barianioliveoil.com/" target="_blank">Olive oil</a> </span> </span> </span></div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">large</span></span> organic <span class="name"><a href="http://www.food.com/library/onion-148">yellow onions</a>, chopped </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount">2 <span class="type">large</span></span> <span class="name"><a href="http://www.food.com/library/garlic-165">garlic cloves</a>, minced </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">tablespoon</span></span> <span class="name"><a href="http://www.food.com/library/salt-359">sea salt</a> </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">to taste</span></span> <span class="name"><a href="http://www.food.com/library/pepper-337">fresh ground black pepper</a>, to taste </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">tablespoon</span></span> <span class="name"><a href="http://www.food.com/library/cumin-20">cumin</a> </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">2 </span> <span class="type">medium</span></span> <span class="name"><a href="http://www.food.com/library/chile-pepper-323">poblano chiles</a>, seeded and chopped </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">large</span></span> <span class="name"> jalapenos, seeded and minced </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount">1 <span class="type">large</span></span> <span class="name"><a href="http://www.food.com/library/sweet-pepper-150">yellow bell peppers</a>, seeded and chopped </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1 </span> <span class="type">cup</span></span> <span class="name"><a href="http://www.100mile-radius.com/2011/11/foundation.html" target="_blank"> chicken stock</a> </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">3/4</span> <span class="type">lb</span></span> <span class="name"> fresh tomatillos, husks removed </span> </span> </div>
<div class="ingredient" itemprop="ingredients">
<span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">bunch</span></span> <span class="name"><a href="http://www.food.com/library/cilantro-16">cilantro leaf</a>, chopped </span> </span> </div>
<h2 class="pod directions">
Directions:</h2>
<span class="instructions" itemprop="recipeInstructions">Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the lard until golden brown. Remove the pork from the pot and pour off half of the oil or fat drippings and add 2 tablespoons of olive oil to the same pot. Over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.</span><br />
<span class="instructions" itemprop="recipeInstructions"></span><br />
<span class="instructions" itemprop="recipeInstructions">Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender in batches. Add them to the pot, bring the stew to a simmer and cook a minimum additional 30 to 45 minutes
and up to 2 hours on a very low heat. </span><strong></strong><br />
<br />
<strong>For the roast sweet potato</strong>:<br />
<br />
One average sized sweet potato will feed 2 people. Preheat your oven to 425 or 400 if your oven runs hot. Peel and evenly slice the potato into disks. Evenly coat with coconut oil or olive oil and spread in a single layer on a baking sheet. Roast for 10 minutes then flip each potato over to get even browning. Go for another 10 mins., peeking in at around the 8 min. mark to make sure nothing is burning. This will happen in the blink of an eye so keep watch! Sprinkle with sea salt to taste.<br />
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-4150743961728489552013-10-09T10:06:00.000-07:002013-10-09T10:41:51.556-07:00Braised Beef Cheeks<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGU3_XXQjFKHlwZDSyP-iexVzJhTfSNmj1yE9fR-6h_b2gaq_pbyR655Jh9FfyDgIX7bBX7LdBtQDC_SpfGhwYy1a4XLt2WG9C9uHi1TmTbcuoDAk3IVtY8sikmIYtf_9qsBzCwcwwEFJ/s1600/braised+beef+cheeks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcGU3_XXQjFKHlwZDSyP-iexVzJhTfSNmj1yE9fR-6h_b2gaq_pbyR655Jh9FfyDgIX7bBX7LdBtQDC_SpfGhwYy1a4XLt2WG9C9uHi1TmTbcuoDAk3IVtY8sikmIYtf_9qsBzCwcwwEFJ/s320/braised+beef+cheeks.jpg" width="320" /></a></div>
<br />
And then it was Fall. I have to say, I missed you all this Summer. I was making salads, eating raw fruits and vegetables, grilling pasture raised meats--for some reason pork captured a lot of my attention. We traveled to France on an incredible odyssey. While I don't think their children are necessarily better behaved than ours, as a population they do enjoy better overall health and look a lot happier and fit than most Americans. While I found a lot of the food there to be repetitive, their go-to methods of preparation are far better than ours and is one of the factors, I believe, to their overall condition. Take <a href="http://en.wikipedia.org/wiki/Braising" target="_blank">braising</a>. You use a lower priced quality piece of meat that is thought of as "tough" and you turn it into the most tender, melt-in-your-mouth, why haven't you made this for us before? meal that your family and guests will never forget. I did this with Beef Cheeks last night from <a href="http://www.tarafirmafarms.com/" target="_blank">Tara Firma Farms</a> and the kids got to take leftovers to school today. Beef Cheeks are a little harder to come by, just let your butcher know you are interested they'll get them for you, but if you just happen to see them, buy them up. I used 4 16oz. cheeks last night and yes, there were leftovers, but not a ton. I paired this also with some roasted fennel from <a href="http://www.tomaterofarm.com/" target="_blank">Tomatero Farm</a> and broccoli from <a href="http://www.swantonberryfarm.com/" target="_blank">Swanton Berry Farm</a>. <br />
<br />
<strong>Braised Beef Cheeks with Fennel and Broccoli</strong><br />
<a href="http://www.epicurious.com/recipes/food/views/Braised-Beef-Cheeks-107803#" target="_blank">original recipe here</a><br />
<br />
<div id="ingredients">
<ul class="ingredientsList first no-header">
<li class="ingredient">2 tablespoons lard</li>
<li class="ingredient">2 tablespoons olive oil</li>
<li class="ingredient">4 (12-16oz) beef cheeks, trimmed of excess fat</li>
<li class="ingredient">1 medium organic onion, finely chopped</li>
<li class="ingredient">1 medium organic carrot, finely chopped</li>
<li class="ingredient">1 organic celery rib, finely chopped</li>
<li class="ingredient">1/2 teaspoon unsweetened cocoa powder</li>
<li class="ingredient">2 cups red wine (preferably a dry Lambrusco or Chianti)</li>
<li class="ingredient">1 32 oz. organic can whole tomatoes including juice, chopped (3 cups)</li>
<li class="ingredient">1 1/2 teaspoons salt</li>
<li class="ingredient">1 teaspoon black pepper</li>
<li class="ingredient">2 tablespoons olive oil</li>
<li class="ingredient">2 tablespoons coconut oil</li>
<li class="ingredient">2 fennel bulbs</li>
<li class="ingredient">1 head broccoli</li>
<li class="ingredient">1 sweet potato (optional)</li>
</ul>
</div>
<div class="instructions" id="preparation">
<h2>
Preparation</h2>
<div class="instruction">
Heat lard in an ovenproof 6-10-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add 2 tablespoons olive oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes. </div>
<div class="instruction">
Preheat oven to 325°F. </div>
<div class="instruction">
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes. </div>
<div class="instruction">
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3 hours. </div>
<div class="instruction">
</div>
<div class="instruction">
When done, remove cheeks from oven, keep covered and set aside. Turn oven up to 400-425--if you have a convection feature on your oven use this. Slice fennel, wash and chop broccoli into florets. If doing sweet potatoes too, peel and slice into discs. Toss the fennel and broccoli with the olive oil and spread in a single layer on a baking sheet. Toss the sliced sweet potato with the coconut oil, covering every disc as well as possible (you may have to do this with your hands if the oil is solidified). Spread on a foil lined baking sheet and season with a little salt. You can put both sheets in the oven at once. At the 10 min. mark stir the vegetables, flipping the sweet potatoes over so they will evenly brown. Set the timer for an additional 10 min. checking on everything at about min. 8 to make sure nothing is burning. Stir everything up again and let them go until you get to your desired crispness from 2-5 min. longer. Ladle everything into a bowl, the sauce is heavenly with the extra vegetables added.</div>
<div class="instruction">
</div>
<div class="instruction">
</div>
</div>
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<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-45760359078313090842013-06-14T19:34:00.000-07:002013-06-14T19:41:21.184-07:00Roasted Riblets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwij_Fi-SUTfmtncHas6srCb_WiJa4EsPp0umkUWcsr64BUkTHFKwPm19u6AJwFbPDqGm3CjzWfNUqKHJSaLQxdKZQoFMs_2rbETfQYuuijik9tpVqLI4Bm5WV85zCw379WXO3dDLCjrcH/s1600/roastriblet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwij_Fi-SUTfmtncHas6srCb_WiJa4EsPp0umkUWcsr64BUkTHFKwPm19u6AJwFbPDqGm3CjzWfNUqKHJSaLQxdKZQoFMs_2rbETfQYuuijik9tpVqLI4Bm5WV85zCw379WXO3dDLCjrcH/s320/roastriblet.jpg" width="320" /></a></div>
I was at Prather Ranch the other day and they had these packs of riblets. These have way more meat on them than short ribs but you can cook them the same way--they were economical too, over 2 lbs. of ribs for under $15. This recipe was particularly yummy as it was hearty but not bogged down with too much sauce. My daughter and her friend made a spectacular salad to go along with it with a fantastic "bashed" walnut, basil, balsamic dressing they found in the Jamie Oliver cookbook. Their special ingredient in the salad was blueberries.<br />
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<strong>Roasted Pork Riblets</strong><br />
<a href="http://www.finestchef.com/Pork%20Riblets.htm" target="_blank">original recipe here</a><br />
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<span class="StoryContentColor">2+ lbs. baby back ribs or pork side ribs<br />2 tbsp. olive oil<br />1/2 cup red wine<br />1/2 chopped onion<br /> 1 garlic clove, crushed<br />2 tbsp. coconut aminos<br />1/2 tsp. Chinese 5 spice seasoning<br />salt and pepper to taste</span><br />
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<span class="StoryContentColor"><span class="StoryContentColor">Heat the oil in a large ovenproof pan and sauté the garlic and onion; slice the ribs to single riblets and add them to the pan. When the riblets are browned transfer them to a slow cooker or set aside (you should have a pre-heated 300 oven if not using a slow cooker) add the wine, coconut aminos, 5 spice seasoning, salt and pepper to taste to the onions and garlic in the pan and deglaze. Pour everything into the crockpot and combine (or return ribs to skillet and combine). You can add a little water if it looks too dry. There should be enough liquid to cover the bottom 1/4 inch of the meat. Cook in the slow cooker on high for 3 hours or low for 6 hours. If going into the oven, cover and roast for 2-3 hours until meat is falling off the bone.</span></span><br />
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<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-86355032096373576112013-05-10T12:42:00.001-07:002013-05-10T12:42:44.356-07:00Sweet Potato Leek Soup<div class="separator" style="clear: both; text-align: center;">
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This soup is not for the faint of heart vegan crowd. It explodes with flavor with the addition of a ham hock. Yes, you can go vegan with it if you want, but it is so worth adding the ham hock. I picked mine up from <a href="http://www.prmeatco.com/" target="_blank">Prather Ranch</a> at the Thursday Civic Center Farmer's Market. I saw them at <a href="http://www.belcampomeatco.com/" target="_blank">Bel Campo</a> too. I'm betting <a href="http://www.marinsunfarms.com/" target="_blank">Marin Sun Farms</a> and <a href="http://www.tarafirmafarms.com/" target="_blank">Tara Firma</a> have them available as well. It is an inexpensive way to add so much good stuff to your already awesome-for-you soup. If you do go with the ham hock, you can cook it off in the morning or the night before and save everything for when you are ready to make the soup. The soup itself is definitely one you can make ahead and refrigerate (or freeze!) and just reheat gently when time to serve.<br />
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<strong>Sweet Potato Leek Soup</strong><br />
<strong></strong><br />
2 TBSP. Olive Oil<br />
1 small or 1/2 of a large yellow onion chopped<br />
3 leeks white parts only chopped<br />
2 medium sweet potato chopped ( I used 1 Japanese yam, white flesh, and 1 Hannah yam, yellow flesh--I don't recommend using 2 orange/yellow flesh yams but you can use 2 Japanese yams if you want)<br />
3-4 cups <a href="http://www.100mile-radius.com/2011/11/foundation.html" target="_blank">chicken stock</a> if you buy this please buy organic free range and make sure it does not have added sugar (!)<br />
1 ham hock<br />
If not doing ham hock add:<br />
1 TBSP grated ginger<br />
salt<br />
1 TBSP. fresh lemon juice<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamosZdMuCUCPwLaKOo8ZPRm-RjV7NZBze3vDLL5gZL5ecO32ka3mL6QmfKPP0Jk0qnwmO0mwwyhMvclIKyzcNwvebylp-yoQzlshxc7aTFgqBAPPu3CxTX4HXYsOGzUXIqV7Pvvz8uQ7v/s1600/hamhock.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgamosZdMuCUCPwLaKOo8ZPRm-RjV7NZBze3vDLL5gZL5ecO32ka3mL6QmfKPP0Jk0qnwmO0mwwyhMvclIKyzcNwvebylp-yoQzlshxc7aTFgqBAPPu3CxTX4HXYsOGzUXIqV7Pvvz8uQ7v/s320/hamhock.jpg" width="320" /></a>Cook ham hock for about 2 hours over low heat in a covered pot with water or stock covering about half way up. You can turn it half way through cooking time if you want. You want the meat tender and falling off the bone. You can reserve the pan juice for the soup if you want. Remove the hock, discard the big ring of fat and cut the meat into chunks and reserve. Set the bone aside as well.<br />
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In large pot, sauté onions in 2 Tbsp. olive oil until lightly browned. Add leeks, sweet potato and ham hock bone--add 3-4 cups of stock (or reserved pan juice), enough to cover all the vegetables. Bring to a boil then let simmer until sweet potatoes are fork tender--about 20 min. Remove the ham bone, and either using an immersion blender or regular blender (in batches) puree the vegetables until creamy. Return everything back to the pot, put the ham bone back in, add the reserved meat (I ended up using maybe half the amount and saved the other half to snack on later--OMG!!!!) and let simmer for another 20 min. I garnished mine with a little rosemary which added a nice touch, but it did not need any extra salt.<br />
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If skipping the ham bone part, just add the salt and ginger in with the leeks and potatoes then fresh lemon juice at the end before serving.<br />
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<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-3654447508456797792013-05-02T18:39:00.000-07:002013-05-02T18:52:38.703-07:00Chocolate Zucchini Muffins<div class="separator" style="clear: both; text-align: center;">
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Lots of squash out there right now! While I don't advocate this as the sole way to get a serving of vegetables into your diet, they sure are a fun way to add a little green to your treats. I've adapted this recipe from this <a href="http://silk.com/recipes/chocolate-zucchini-muffins">recipe from Silk.</a> While I didn't use any of their products for the recipe, I did follow most of the ingredient recommendations with a few substitutions. I can't speak for their exact recipe, but this adaptation gave a wonderful option to bring to all the kids' classroom celebrations and/or upcoming picnics and potlucks this summer. It's allergy friendly to boot! No dairy, gluten, or nuts and you could sub in the <a href="http://www.ener-g.com/egg-replacer.html">Ener-G</a> brand egg substitute if you need to go egg free. Use the finest/organic ingredients you can on this one, it will be worth it. You will get 12 muffins from this recipe and I highly recommend waiting (if you can) until they are completely cool so the flavors have a chance to develop. Or you could just do a taste analysis yourself, eat one warm, then have another one later :). Let me know what you think...<br />
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<strong>Chocolate Zucchini Muffins</strong><br />
<strong></strong><br />
1 cup gluten free multi-purpose flour (this is usually some mix of rice, potato, and tapioca)<br />
1 tsp. <a href="http://en.wikipedia.org/wiki/Xanthan_gum">xanthan gum</a>--I use this because I use it VERY infrequently. <a href="http://paleohacks.com/questions/62095/is-xanthan-gum-paleo#axzz2SBmkUuYC">Check this out for another opinion.</a><br />
3/4 cup organic coconut sugar<br />
1/3 cup cocoa powder + 1 TBSP.(I used <a href="http://shop.divinechocolateusa.com/Cocoa-Powder/p/DIV-001125%26c=DivineChocolate@Cooking">Divine</a>- <a href="http://www.dagobachocolate.com/products/baking/cacao-powder/">Dagoba</a> and <a href="http://www.greenandblacks.com/ca/what-we-make/home-baking/cocoa-powder.html">Green and Black's</a> are good too)<br />
1 tsp organic cinnamon<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup coconut milk<br />
2 tsp. <a href="http://bragg.com/zencart/index.php?main_page=index&cPath=1">apple cider vinegar</a><br />
1/4 cup coconut oil, melted<br />
1 egg, beaten<br />
1 tsp. vanilla<br />
3/4 cup grated zucchini<br />
1/2 cup boiling water<br />
1/2 cup <a href="http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/">chocolate chips</a><br />
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<span class="text">Preheat oven to 350°F.</span><br />
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<span class="text">Line a muffin tin with 12 paper liners.</span></div>
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<span class="text">In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, xanthan gum and salt.</span></div>
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<span class="text">In another bowl, whisk together milk, vinegar, coconut oil, beaten egg and vanilla until combined.</span></div>
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<span class="text">Pour liquid mixture over dry cocoa mixture and stir by hand until all the flour is just incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.</span></div>
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<span class="text">Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 15-20 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.</span></div>
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<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-72405965971658008582013-03-11T12:18:00.000-07:002013-03-11T12:24:05.649-07:00Roast Duck with Apple Gravy, Sweet Potato Apple Dressing and Kale and Collard Greens<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqSr6TvwhtuxWmmiStHgOZRNGiz9UCsMqkAK8tKxySmae1r2B9jrM5RjTZ5rYsOajm30sPMyf6tY7Pw6ahTsU9c8hkZjpODnntrZau21aE8_bI5aspdEmfW4yEMQTg8VuSTrblFgTAwng/s1600/roast+duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqSr6TvwhtuxWmmiStHgOZRNGiz9UCsMqkAK8tKxySmae1r2B9jrM5RjTZ5rYsOajm30sPMyf6tY7Pw6ahTsU9c8hkZjpODnntrZau21aE8_bI5aspdEmfW4yEMQTg8VuSTrblFgTAwng/s320/roast+duck.jpg" width="320" /></a></div>
I know this dish looks ridiculously complicated, but the hardest part is just working out the timing. I've tried to pace this recipe for you so you can get everything together on the table at once. Just read the recipe before you start and you should be good to go. After having lunch at <a href="http://www.rusticbakery.com/">Rustic Bakery</a> in the <a href="http://marincountrymart.com/">Country Mart</a> in Larkspur we went to <a href="http://www.belcampomeatco.com/">Bel Campo Meat Co.</a> to see if they had anything we wanted for dinner that night. I had bought some osso bucco there last week and made the <a href="http://www.100mile-radius.com/2012/02/osso-buco-and-sauteed-beet-greens.html">recipe from this blog</a> and it came out outstanding. While I think the prices at Bel Campo are a tad high, the meat is really worth it as an indulgence every once in a while. They are starting to sell poultry on a regular basis and they had a few ducks that looked meaty so I thought I'd give it a go. A lot of duck recipes call for a fair amount of sugar but I was able to modify one using virtually none and the duck came out great. From start to finish it will take about 2 hours, so do this on a Sunday, drink a glass of wine, check your social networking when stuff is cooking--it'll be a thing. The gravy was the big tie in so be sure to take the extra 10 min. to pull it together.<br />
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1 Whole Duck (4-5 lbs.)</div>
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1/4 Teaspoon Salt</div>
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1/8 Teaspoon Ground Black Pepper</div>
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1/4 Teaspoon Dried Thyme Leaves</div>
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1/4 Cup Organic Apple Juice for basting</div>
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1 1/4 Cups Organic Apple Juice for gravy</div>
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optional: 1 TBSP. arrowroot powder to thicken gravy</div>
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For the Dressing:</div>
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2 Large Sweet Potatoes (3/4 pound)</div>
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2 Green Cooking Apples (1/2 pound)--Granny Smiths are looking great right now!</div>
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1/4 cup <a href="http://www.100mile-radius.com/2011/11/its-nutty.html">walnuts</a> (optional)</div>
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1/4 Teaspoon Ground Cinnamon</div>
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1 Tablespoon Butter or Coconut Oil</div>
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For the Greens:</div>
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1 head organic collard greens (<a href="http://www.tomaterofarm.com/">Tomatero</a>)</div>
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1 head organic kale (Tomatero)</div>
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1/2 organic yellow onion</div>
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2 cloves organic garlic</div>
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1-2 Tablespoon olive oil/coconut oil/extra credit if you use the duck fat skimmed from the roast!</div>
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1 Tablespoon toasted sesame oil</div>
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1/2 Teaspoon red pepper flakes (optional)</div>
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sea salt </div>
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fresh ground black pepper</div>
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Heat oven to 450° F.</div>
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Take duck from bag and remove neck and giblets and excessive fat from the cavity of the duck. Reserve for other uses. Rinse duck under cool water; dry duck. Sprinkle with half of the salt, pepper and thyme. </div>
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In a deep roasting pan, place duck breast side up on a rack. Prick breast with tines of fork being careful not to pierce meat. Roast 15 minutes. </div>
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Reduce heat to 350° F. Cover duck loosely with aluminum foil and roast until just tender -- about 1-1/2 hours. </div>
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Wash and peel sweet potatoes; wash and core apples. Cut both into 1-inch chunks. In a quart casserole dish combine sweet potatoes, apples, cinnamon, (walnuts), and butter (or coconut oil). Place in oven with duck and bake for 45 mins. I recommend putting this in about 10 min. before pulling the foil from the duck. Stir about half way through cooking time to avoid burning.</div>
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Prep your greens so you can cook them at or just before the time you are working on the gravy.</div>
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Wash, dry and remove the tough stems from the greens. Chop the greens roughly. Chop the onion and garlic and set aside.</div>
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Remove foil from duck and brush with apple juice and pan drippings. Roast until golden brown and glazed - about 20 minutes longer. Brush with juice and pan drippings several times during baking. </div>
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Remove duck to serving platter and keep warm. Skim off fat in roasting pan--reserve this for the greens if you want. Add apple juice, remaining salt, pepper, and thyme. Place pan on burner. Bring to a boil. Simmer 5-10 minutes to make apple gravy. Using a whisk, sprinkle arrowroot powder into roasting pan and cook until thickened, stirring occasionally to keep from scorching.</div>
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For the greens: in a large covered pan saute the onion in the fat for a couple of minutes until soft. Add the garlic until fragrant, no more than a minute. Add the greens, sesame oil, salt, black pepper, optional red pepper, stir to combine then cover and let steam for about 15 mins. </div>
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Spoon stuffing and greens around duck and serve with apple gravy. </div>
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We had zero leftovers so plan accordingly...</div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-36516779923209344022013-02-14T21:32:00.002-08:002013-02-14T21:32:38.651-08:00I Heart Beef<div style="text-align: center;">
<strong>Happy Valentine's Day</strong></div>
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Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-66663663049558802942013-02-06T09:17:00.001-08:002013-02-06T09:30:57.989-08:00Orange Chicken in Lettuce Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYYKJGSzSh6ghoojIADerMX_-5FbU0I_dGHzq2b9_d8D2y85gVnse4ez9gOmGrTzjrUtcsVTCrNVZ05K_6j5uzA13wr8nHB_QweN8MOJ1zBxqWO1z9JwntjeLbsSNQKDHJ_10pStUE1WX/s1600/orange+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZYYKJGSzSh6ghoojIADerMX_-5FbU0I_dGHzq2b9_d8D2y85gVnse4ez9gOmGrTzjrUtcsVTCrNVZ05K_6j5uzA13wr8nHB_QweN8MOJ1zBxqWO1z9JwntjeLbsSNQKDHJ_10pStUE1WX/s320/orange+chicken.jpg" width="320" /></a></div>
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The oranges are so tasty these days, I had bought a 5lb. bag from <a href="http://www.olsenorganicfarms.com/welcome.html">Olsen Organic</a> at the Sunday Civic Center Farmer's Market and I had 2 lbs. of ground chicken from <a href="http://www.barrettfarms.com/clucky-plucky.php">Barrett Farms (Clucky Plucky)</a> too so I knew I had the start of something good. I looked up a couple of recipes and the majority of the ones that came up were Thai in nature so I went with <a href="http://www.food.com/recipe/ground-chicken-stir-fried-with-basil-kai-pad-bai-kaprow-28649">one</a> and tweaked it to make it work for the stuff I had on hand. A quick note about Clucky Plucky--they have the best pricing on eggs at the market if you can get them before they are sold out, also, also, she's selling "stock packs" for $4.00 TOTAL. It includes a back with wings and 3 feet. I made a stock from only those parts and it was pretty good, but I have to admit a better stock is made with a leftover carcass and then this pack added to it.</div>
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<strong>Orange Chicken in Lettuce Cups</strong></div>
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<span class="ingredient"><span class="amount"><span class="value">3 </span><span class="type">tablespoons</span></span> <span class="name">coconut oil
</span></span></div>
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<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">medium</span></span>
<span class="name">white onion, chopped </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span>
<span class="name">chopped <a href="http://www.food.com/library/basil-317">fresh
basil</a> (Thai basil preferred--I found this at the Asian Market in San Rafael) </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">5 </span><span class="type">cloves</span></span>
<span class="name"><a href="http://www.food.com/library/garlic-165">garlic</a>
</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type"></span></span><span class="name"><a href="http://www.food.com/library/green-onion-363">green
onions</a>, chopped </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">1/2 tsp. to 1 tsp. prepared <a href="http://www.huyfong.com/no_frames/oelek.htm">sambal</a> OR when in season 2 </span><span class="type"></span></span><span class="name">Thai red chili peppers, seeded and cut into strips, amount to taste
</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">teaspoon</span></span>
<span class="name">freshly grated <a href="http://www.food.com/library/ginger-166">ginger</a> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">lb</span></span> <span class="name"><a href="http://www.food.com/library/chicken-221">ground chicken</a>
(or turkey) </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">5 </span><span class="type">teaspoons</span></span>
<span class="name"><a href="http://www.food.com/library/fish-sauce-27">fish
sauce</a> make sure to get one that is made from anchovy</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name"></span></span><span class="ingredient"><span class="amount"><span class="value">Grated zest from one orange</span></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="amount"><span class="value">Juice from one orange</span></span><span class="name"> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="ingredient"><span class="name">1 head butter
lettuce washed, whole leaves pulled and dried</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">In oil over medium-high heat, saute onion for 2 min. Add basil, garlic, green
onions, chilies, orange zest and grated ginger in oil until onions are soft.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">Add ground chicken and sauté until browned.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">Mix fish sauce and orange juice together; add into chicken/basil
mixture and stir to coat. This will smell really strong while cooking, don't be put off, the fish flavor does not come through on the dish and fish sauce is <a href="http://blog.grasslandbeef.com/bid/20726/Better-than-Soy-Sauce-and-Much-Better-for-You">incredibly healthy</a> for you so don't skip it.</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">Saute for another 3 to 4 minutes. You can make this ahead and let sit for about 15 min. or refrigerate and reheat gently</span></div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions"></span> </div>
<div class="pod directions">
<span class="instructions" itemprop="recipeInstructions">Note: please use Thai basil if at all possible, which holds up
better under heat and is much more aromatic than common Italian/French
basil.</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-66247344402811090772013-01-27T10:59:00.000-08:002013-01-27T11:07:17.391-08:00Chai Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUPiyqumRj5DVZHkwxdu9retbSp78QPvBv3N3PYZ920ryLsx3lL7yEmE4jPuDrfcakUwkYzYwhEr_bfPRteQw3z0GHZZWVpYdzCNPgNGsZZnMiOnpTYYyVyyrB8zl95sU5Yk6Dm5c8XN7/s1600/chaimuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUPiyqumRj5DVZHkwxdu9retbSp78QPvBv3N3PYZ920ryLsx3lL7yEmE4jPuDrfcakUwkYzYwhEr_bfPRteQw3z0GHZZWVpYdzCNPgNGsZZnMiOnpTYYyVyyrB8zl95sU5Yk6Dm5c8XN7/s320/chaimuffins.jpg" width="320" /></a></div>
"Susan, do you have a grain-free, nut-free, dairy-free muffin recipe you like?" <br />
<br />
"Yes, and no." (This has a ton of eggs in it, so not a good option for those with egg sensitivity)<br />
<br />
I love to bake, it was the first experience I had in the kitchen growing up and I used to make cakes and cookies "from scratch." Moving into baking with gluten-free, nut, and coconut flours have taken some adjustment, not to mention moving away from dairy sources of fat. I think texture is the hardest thing to emulate, nothing really compares to the heft and lightness that butter and wheat flours bring to pastry. So we're going to focus on how good these muffins taste on their own, not how they compare to muffins made with wheat flour. These are light and a little "spongy" due to the large amount of eggs needed when using coconut flour. Beccause of all the eggs, they are a decent source of protein as well. I suspect, since I was eating these with bacon--they would be outstanding with bacon bits actually baked into them or sprinkled on top. Maybe next time I'll do them that way and adjust the recipe accordingly. For now, these are muffins that I would make when I'm craving "carbs" in a more substantial way. <br />
<br />
This recipe is derived from this great post/recipe: <a href="http://www.freecoconutrecipes.com/index.cfm/2009/11/4/making-a-light-fluffy-gluten-free-coconut-flour-muffin">http://www.freecoconutrecipes.com/index.cfm/2009/11/4/making-a-light-fluffy-gluten-free-coconut-flour-muffin</a><br />
<br />
<strong>Chai Muffins</strong><br />
<br />
1 cup <a href="http://www.tropicaltraditions.com/organic_coconut_flour.htm" target="_blank">organic coconut flour</a><br />
1/2 teaspoon baking soda<br />
1 teaspoon aluminum free baking powder<br />
1/8 teaspoon sea salt<br />
1/2 tsp. cinnamon<br />
1/4 tsp. cardamom<br />
1/4 tsp. nutmeg<br />
1/8 tsp. clove<br />
6 eggs<br />
4 tablespoons virgin coconut oil, melted<br />
3/4 cup coconut milk (or almond milk if you are okay with nuts)<br />
3 tablespoons raw honey<br />
1 tablespoon coconut sugar<br />
1/2 teaspoonorganic vanilla extract or 1/4 vanilla, 1/4 almond extract--(again with the nut thing-but it does give a nice little touch to the muffin)<br />
1 cup organic unsweetened applesauce<br />
<div align="justify">
</div>
<div align="justify">
Preheat oven at 350 F degrees. </div>
<br />
Sift the coconut flour, baking soda, baking powder, salt, and spices together into a small bowl. Set aside.<br />
<br />
In a medium sized bowl beat eggs together. And add butter, coconut oil, milk, honey, sugar and vanilla. Whisk together to blend.<br />
<br />
Whisk in coconut flour mixture and applesauce until well blended. Batter will be thick. Pour batter among the muffin tins lined with paper liners above 3/4. These won't rise a lot, but make sure you fill the cups evenly.<br />
Bake in preheated oven for 25 minutes or until toothpick inserted in center comes out clean. Yield: 18 muffinsSusan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-45575368320491149212012-12-28T09:55:00.000-08:002012-12-28T09:55:01.102-08:00Ginger Carrot Clementine Soup <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzkGTTNwadroFlaaqEJElfvyp9Givg5w8-P5mWJeybUWn-kFaEk-LIzcMa1bfvEUjY7WG8LAMPvUeAQSy4IOOp_4oIkRecRlBuyXqhxNu7Wbr75YXiFGBnqdFU9INhzIXHfsG0W17G_S_/s1600/carrotclementine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzkGTTNwadroFlaaqEJElfvyp9Givg5w8-P5mWJeybUWn-kFaEk-LIzcMa1bfvEUjY7WG8LAMPvUeAQSy4IOOp_4oIkRecRlBuyXqhxNu7Wbr75YXiFGBnqdFU9INhzIXHfsG0W17G_S_/s320/carrotclementine.jpg" width="320" /></a></div>
<br />
Ahhh. Soup on rainy days is just the best. This one takes advantage of that box of cuties you have in your fridge. You can make this soup with oranges too and we will be doing that when <a href="http://www.olsenorganicfarms.com/olsen_organic_farms_webpage_002.htm">Olsen</a> starts selling at the Sunday market (maybe this weekend!). Another great source for organic citrus is from <a href="http://www.almanacbeer.com/2011/10/twin-girls-farm-yettem-ca/">Twin Girls</a>. We had this soup Christmas Day as is and then the next day for leftovers I added some roast chicken to it for a very satisfying lunch. Steve swears the leftover pork roast was delicious in it as well. <br />
<br />
<strong>Ginger Carrot Clementine Soup</strong><br />
<div class="ingredient">
</div>
<div class="ingredient">
3 tbsp olive oil</div>
<div class="ingredient">
1/2 yellow onion, diced</div>
<div class="ingredient">
1/4 cup fresh ginger, minced--this amount gives a pretty good heat, use to your taste</div>
<div class="ingredient">
4 cups chopped and peeled carrots (about 1 1/2 pounds)--more for a thicker soup</div>
<div class="ingredient">
3 cups <a href="http://www.100mile-radius.com/2011/11/foundation.html">chicken</a> or <a href="http://www.100mile-radius.com/2011/11/basics-magic-mineral-broth.html">vegetable</a> stock</div>
<div class="ingredient">
1 cup fresh squeezed clementine juice (or orange juice)</div>
<div class="ingredient">
dash nutmeg</div>
<div class="ingredient">
salt and pepper to taste</div>
<div class="ingredient">
</div>
<div class="instructions">
In a large pot, sautee onions and ginger in olive oil until soft, about 3-5 minutes. Add carrots and stock and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft. Add clementine juice and stir well. Working in <strong>small</strong> batches and using a food processor or blender, process soup until smooth. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. </div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-89973978000593841742012-12-03T18:45:00.000-08:002014-06-22T11:39:43.596-07:00Banana Chocolate Chip Peanut Butter Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabU8A9ygreuA4FgaGdJ37oMzJfl6LEl_AplDi3gUP6idAZecHPLWsQn_WU2gBbNDn5Nx_1zBySctMPUjePbzn0Sy9KEy93jWhEkIUEMKArztzWqSmaRhHrIyXfl9EFr-7hC-D1WM0D57C/s1600/banchocchipcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabU8A9ygreuA4FgaGdJ37oMzJfl6LEl_AplDi3gUP6idAZecHPLWsQn_WU2gBbNDn5Nx_1zBySctMPUjePbzn0Sy9KEy93jWhEkIUEMKArztzWqSmaRhHrIyXfl9EFr-7hC-D1WM0D57C/s320/banchocchipcake.jpg" height="240" width="320" /></a></div>
File this under: SPECIAL TREAT (It also has virtually no ingredients from within a 100 mile radius). It was Steve's birthday last week and I really wanted to make him a cake that we could all enjoy with our various dietary restrictions. I found this cake recipe originally at Epicurious but it was full of gluten and dairy and sugar, three things we are all desperately trying to avoid. BUT. It was his birthday so I modified this to be gluten and dairy free. I could do nothing about the sugar thing--it's cake, okay? Man, this was one of those cakes that came out so, so good. It smelled good, it tasted good, it really is vying for "birthday cake forever on Daddy's birthday."<br />
<br />
Start the cake the day/night before you want to serve it. You could start it the morning of, but there's a fair amount of components to it, so breaking it up helps alleviate some of the mess and dish doing in the kitchen. I also got a chance to try out some new products with this. <a href="http://www.kingarthurflour.com/glutenfree/?go=CPCGF&utm_source=Google&utm_medium=cpc&utm_campaign=Brand%20Plus&utm_content=King%20Arthur%20Flour%2dGluten%20Free&utm_term=king%20arthur%20flour%20gluten%20free&gclid=CPiO-vXS_7MCFcN_QgodYGwATg">King Arthur Gluten Free Flour mix,</a> <a href="http://www.earthbalancenatural.com/product/organic-coconut-butter/">Earth Balance Coconut Spread,</a> and <a href="http://www.earthbalancenatural.com/product/soy-free-buttery-spread/">Earth Balance Soy-Free Buttery Spread.</a> All were great and I would use them again when baking.<br />
<br />
<strong>Banana Chocolate Chip Peanut Butter Cake</strong><br />
<br />
<em>For the cake:</em><br />
Nonstick vegetable oil spray
<br />
<div class="ingredient">
3 cups gluten free cake flour
</div>
<div class="ingredient">
2 teaspoons baking soda </div>
<div class="ingredient">
3 teaspoons <a href="http://glutenfreecooking.about.com/od/glutenfreecookingbasics/a/xanthanguargums.htm">xanthan gum</a>
</div>
<div class="ingredient">
2 teaspoons kosher salt
</div>
<div class="ingredient">
1/2 cup Coconut spread </div>
<div class="ingredient">
1/2 cup Earth Balance buttery spread
<br />
1 1/2 cups coconut sugar</div>
<div class="ingredient">
1/2 cup (packed) light brown sugar
</div>
<div class="ingredient">
3 large eggs
</div>
<div class="ingredient">
1 1/2 teaspoons vanilla extract
</div>
<div class="ingredient">
2 cups mashed very ripe bananas (about 3-4)
</div>
<div class="ingredient">
1 cup plain coconut milk or almond milk yogurt
</div>
<div class="ingredient">
1 10-ounce bag <a href="http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/">mini chocolate chips</a> </div>
<br />
<em>For the peanut butter filling/frosting (optional):</em><br />
<em>I used this sparingly, you can omit completely for allergies or use more if you want more of a peanut butter taste</em><br />
1/2 cup confectioner's sugar<br />
1/2 cup organic creamy peanut butter<br />
2.5 TBSP. Earth balance butter spread (or 1/2 and 1/2 with the coconut spread)<br />
1/2 tsp. vanilla extract<br />
1/4 tsp. kosher salt<br />
3 TBSP cup <a href="http://www.edwardandsons.com/native_shop_coconut.itml">coconut milk from a can</a> (not Light!)<br />
<br />
<em>For the chocolate fudge frosting:</em><br />
1/2 tsp. instant coffee granules (<a href="http://www.medagliadoro.com/espresso-products.aspx?gclid=CJ_Fjv_X_7MCFaN_QgodPGMAUg#/espresso-products.aspx">I used Medaglia d'Oro</a>)<br />
1 1/2 TBSP. hot water<br />
8 TBSP. <a href="http://www.joyofbaking.com/cocoa.html">Dutch processed cocoa powder</a> (1/2 cup)<br />
8 TBSP. Earth Balance <br />
2 TBSP. almond or coconut milk (unsweetened)<br />
1 tsp. vanilla extract<br />
2 1/2 c. confectioner's sugar<br />
* I have found that making 2 batches is best vs. just doubling if you want more frosting for your cake...<br />
<br />
<div class="instruction">
Preheat oven to 350°F. Coat cake pans with nonstick spray.
Line bottom of pans with parchment; coat paper. Whisk flour, baking soda, xanthan gum and
salt in a medium bowl. Using an electric mixer, beat sugar, butters, and brown
sugar in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a
time, beating to blend between additions and occasionally scraping down sides
and bottom of bowl. Beat in vanilla. </div>
<br />
<div class="instruction">
Add dry ingredients; beat on low speed just to blend. Add
bananas and yogurt; beat just to blend. Fold in mini chips. Divide batter
evenly among pans; smooth tops. </div>
<br />
<div class="instruction">
Bake cakes until a tester inserted into the center comes
out clean, about 40 minutes, but don't be surprised if it goes a little longer. Transfer to wire racks; let cool in pans for 10
minutes. Invert cakes onto racks; peel off parchment and let cool completely. Wrap in plastic and store in refrigerator.</div>
<div class="instruction">
</div>
<div class="instruction">
Make chocolate frosting: Dissolve the coffee granules in the hot water. Set aside. In a large mixing bowl, combine the cocoa, "butter", milk, vanilla and prepared coffee. At medium speed, gradually add the confectioner's sugar and mix until smooth. Add more milk to get to your desired consistency. I like mine more on the "fudgy" side but it's really up to you.<br />
<br />
Make the peanut butter frosting: Place the confectioners' sugar, peanut butter, "butter", vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream (again watching your consistency, this one should be a little more creamy) and beat on high speed until the mixture is light and smooth.<br />
<br />
Assemble the cake: Frost the first layer with a layer of the chocolate frosting then swirl the peanut butter frosting on top. Set the top layer on and finish frosting with the rest of the chocolate frosting. I used the peanut butter frosting as an accent. I put it into a pastry bag and did this: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgh3RPMJF2vTALVb96BcaDnuMgn-6NM4hHSc8YtIvVnMAn7Jbdl-GcjUPcUo33NXNiM1KgGFgVg1852NMxoGaWT7rNI8LgDvyrpXnT15vafzvZZ44krOs7OjK9yO44Ri2ovUO14Q4ylbb/s1600/banchocchipcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgh3RPMJF2vTALVb96BcaDnuMgn-6NM4hHSc8YtIvVnMAn7Jbdl-GcjUPcUo33NXNiM1KgGFgVg1852NMxoGaWT7rNI8LgDvyrpXnT15vafzvZZ44krOs7OjK9yO44Ri2ovUO14Q4ylbb/s320/banchocchipcake2.jpg" height="240" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
The heart outlines are with the peanut butter and I just used a cake mate gel frosting for the writing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Hkp8MY1A1c8CvlPy2mcnd7TzuMxXPG-oEdB0AIoZ-2WwvOglqLOnVZjWogqRRIzG7cXT9j2-SeTPOX5vsYSGDitTn5X_evIS4M0e5HAW67p1vglrX1iQ7gDxHCTBzq9VlCPJ4X0tO0qk/s1600/P1040291.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Hkp8MY1A1c8CvlPy2mcnd7TzuMxXPG-oEdB0AIoZ-2WwvOglqLOnVZjWogqRRIzG7cXT9j2-SeTPOX5vsYSGDitTn5X_evIS4M0e5HAW67p1vglrX1iQ7gDxHCTBzq9VlCPJ4X0tO0qk/s320/P1040291.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicn39Mr2cSyrNNjM9iolN-pMMs35Wr2v38iwwM9w3p7Gxa9E_7OLol-CV-M9rk3mCmeDRIfTOgcYjh92qhBOxUq6VbGq6xxdXjoHD6YNEdMHlJw9MpnMXKS_5kLUZyngN9YoyXM-fIcVo/s1600/P1040293.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicn39Mr2cSyrNNjM9iolN-pMMs35Wr2v38iwwM9w3p7Gxa9E_7OLol-CV-M9rk3mCmeDRIfTOgcYjh92qhBOxUq6VbGq6xxdXjoHD6YNEdMHlJw9MpnMXKS_5kLUZyngN9YoyXM-fIcVo/s320/P1040293.JPG" height="240" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHnKQ5R0Swnw7iYaUoL-3hjQXKwRlpNsFAEM0BKLBU7ILr6aE8WO5wx21tB5ORVRqURRoo5K7JgntTm6G-9aOWOF1-OVMdqZ-A3MA8LUqsm5TIUTO7e8ogEPdAkqz_oB2zFMtwxiztbJE/s1600/P1040287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHnKQ5R0Swnw7iYaUoL-3hjQXKwRlpNsFAEM0BKLBU7ILr6aE8WO5wx21tB5ORVRqURRoo5K7JgntTm6G-9aOWOF1-OVMdqZ-A3MA8LUqsm5TIUTO7e8ogEPdAkqz_oB2zFMtwxiztbJE/s320/P1040287.JPG" height="320" width="240" /></a></div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com2tag:blogger.com,1999:blog-6245390307031053404.post-6733861569029979772012-11-25T12:16:00.000-08:002012-11-25T12:16:34.449-08:00Delicata Taco Bombas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYHjTsln-7na59mmOomeWXo1SDWvcK05zHN6Gtwp-MIeMJAyzBgtouytcKKxYFXZo5dUAhmsa0reOnL242pCIHd06qxWiAPj4-OQcU0oOG-__0XYkA1LuNiSEoK0DwQESSFJG0SRkePFf/s1600/delicatataco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYHjTsln-7na59mmOomeWXo1SDWvcK05zHN6Gtwp-MIeMJAyzBgtouytcKKxYFXZo5dUAhmsa0reOnL242pCIHd06qxWiAPj4-OQcU0oOG-__0XYkA1LuNiSEoK0DwQESSFJG0SRkePFf/s320/delicatataco.jpg" width="320" /></a></div>
<a href="https://www.google.com/search?q=delicata+squash&hl=en&tbo=u&rls=com.microsoft:en-us&tbm=isch&source=univ&sa=X&ei=JnGyUKzPD4X6iwLSk4D4BA&ved=0CDkQsAQ&biw=1311&bih=617">Delicata squash</a> have taken over my seasonal taste buds for the moment. This squash ranges in size and for this particular rendition I used the smallest ones I could find. I got these from <a href="http://www.marinorganic.org/producers/producers_paradise.html">Paradise Valley Produce</a> at the Thursday San Rafael Civic Center Market. Last week I put <a href="http://www.100mile-radius.com/2012/01/sloppy-joe-stuffed-acorn-squash.html">sloppy joe filling</a> in them and Steve commented that I should really try to do a "taco" version as he was just picking them up whole and taking huge bites out of the entire combo. The kids really liked them too, I thought they might balk at eating the skin, but once they tried it they cleaned their plates. <br />
<br />
This flavor profile is really different to me. Not particularly sweet, just the right amount of heat and a very clean feeling after you eat them. I'm not sure it will please everyone but after the excesses of Thanksgiving it was a nice break. There's not a ton of cooking time, the bulk of the work is actually in the prep. I had "leftovers" with this quantity, actually looking forward to trying it the next day to see if the flavors settled in any kind of exciting way, but alas, Steve struck before he went to bed and when I went to try them the next day they were a distant memory. <br />
<br />
<strong>Delicata Taco Bombas</strong><br />
<br />
6-8 small delicata squash (no bigger than the size of your hand--if bigger use less squash and cut accordingly)<br />
1-1.5 lbs. grass fed skirt steak <br />
1-2 <a href="http://www.chilipeppermadness.com/poblano-chili-pepper.html">poblano (pasilla) chiles</a><br />
3 cloves garlic, chopped<br />
sea salt<br />
fresh ground pepper<br />
1/3 cup chopped fresh sage<br />
1/3 cup chopped fresh cilantro<br />
1/3 cup chopped white onion<br />
organic olive oil<br />
<br />
Rub the skirt steak with the garlic on all sides and season with salt and pepper. Leave out on counter and let come to room temp while getting everything else ready. Turn on grill to high or oven to broil and roast peppers until blackened all over (If using the grill get your oven going to preheat to 375 as well). Put roasted peppers in a glass bowl and cover, or in a plastic ziploc, to allow to steam on their own--turn oven down to 375 if you need to. While peppers are going, start prepping the squash. Wash the squash well and cut off stem ends and slice lengthwise. Scoop out the seeds and set them cut side up in whatever pan you are roasting them in. Drizzle then brush all squash with olive oil. Sprinkle half the sage on to the squash along with salt and pepper and put in oven for 20 min. or until tender when pierced with fork. <br />
<br />
10 min. before pulling out the squash, grill the skirt steak about 3 min. side for medium. I went 2 min. and it was a little too rare on the thicker end of the steak, but it's really up to you. Combine the chopped onion, cilantro and remaining cilantro. Remove the skins from the poblanos, seed them and take the tops off. It's easy to do under runing water. Chop the poblano into strips<br />
<br />
Assemble your "taco". I did chopped steak first, a slice of poblano and a spoon of sage onion cilantro mix. Very delicious!<br />
<br />
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-375382712640495622012-11-14T09:50:00.000-08:002012-11-14T10:11:03.115-08:00Pickled Watermelon Radish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDdse9JUjgIzwcDT6_HJ7WCd2w8ugq2VFeTHT6hNzZhQQbbBfz-GjCE9hX_W70JVWztrJzyG4KnC0UivrJdQ-qQLkW8MbCx1l0bSvlI4ke5Aiyczm4ECZvSi67kFA6TxtH_S6NoHYOfpm/s1600/pickled+waterradish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDdse9JUjgIzwcDT6_HJ7WCd2w8ugq2VFeTHT6hNzZhQQbbBfz-GjCE9hX_W70JVWztrJzyG4KnC0UivrJdQ-qQLkW8MbCx1l0bSvlI4ke5Aiyczm4ECZvSi67kFA6TxtH_S6NoHYOfpm/s320/pickled+waterradish.jpg" width="320" /></a></div>
I'm going to miss my CSA box from <a href="http://www.tomaterofarm.com/" target="_blank">Tomatero Farms</a> this winter. Although I go to their stand weekly anyway at the Farmer's Market, it was always nice to have a few vegetable decisions made for me. For a few weeks running we were getting <a href="http://www.organicauthority.com/vegetables/watermelon-radish.html" target="_blank">watermelon radish</a>, something I had zero experience with. The first time we didn't get a lot and they were mixed in with the beets so I assumed they were turnips and I roasted them off. They were nice that way but it wasn't something I was going to pull off every night. Then we got quite a few the next week--I just stored them in my <a href="http://www.debbiemeyer.com/debbie-meyer-popular-products/debbie-meyer-greenbags.html" target="_blank">Debbie Meyer Green Bags</a> and waited. I was waiting for inspiration. Then we got another big bag of them. Time to make a decision. I REALLY did not want to waste these so I looked up a few pickling recipes and decided to try out one that didn't take a ton of effort. I'm still working my way into preserving--I have all the supplies, I just need to convince myself to do it (I have some beets that are on their last stand, maybe I'll get to them this week). Anyway, this recipe worked well, and it turns out the pickled radish is a nice snack, you start eating them and it's difficult to stop. Because I had at least 5 pounds of them I ended up with 5 quart jars full of the stuff and took it to a potluck to try to get through them, they were a hit with most, I did have one person who was not into them AT ALL. They last about a month max in the fridge, so maybe if you have a ton of them you can bring them as a fun contribution to Thanksgiving dinner. There is honey in this recipe, I don't think you can leave it out, it really balances the sour out. Use a local source and get it raw Grade B. Also, you can do this with any radish really. I love this information about the health benefits of radish from <a href="http://www.organicauthority.com/">www.organicauthority.com</a>: Radishes have been revered as a powerful food throughout history. It's said the Greek physician Androcydes ordered his patients to eat radish to avoid getting intoxicated, which makes sense given they stimulate the function of our livers and digestion. Radishes and their leaves are an excellent source of <a href="http://www.organicauthority.com/mojo-foods/top-5-foods-you-didnt-know-were-high-in-vitamin-c.html">vitamin C</a>. The leaves are also a good source of <a href="http://www.organicauthority.com/health/8-calcium-rich-foods-to-prevent-osteoporosis.html">calcium</a>. Studies have found radishes can aid the body in the lowering of cholesterol, blood pressure and chances of getting certain cancers<br />
<br />
<strong>Pickled Watermelon Radish</strong><br />
<strong><span style="font-size: 14px;"></span></strong><br />
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1.5 pounds radishes, sliced thin with a <a href="http://www.amazon.com/s/?ie=UTF8&keywords=mandolin+slicer&tag=googhydr-20&index=aps&hvadid=2883996111&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1239761801759443910&hvpone=&hvptwo=&hvqmt=e&ref=pd_sl_4h6i0yheqq_e" target="_blank">mandolin</a>--if you are using small radish, you can leave them whole</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"></span><span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup kosher salt</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sesame oil</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon honey</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon apple cider vinegar</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup freshly squeezed lemons</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cove minced garlic</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 (2 inch) pieces of lemon zest</span></span></div>
<strong><span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span></strong><br />
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place the radishes in a colander in the sink and toss with salt. Let rest for 15 minutes to extract some of the water.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix the sesame oil, honey, vinegar, lemon juice and garlic in a bowl and set aside.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Rinse the radishes and dry with a paper towel.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the radishes to the pickling mixture you created.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the lemon zest.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Place into a Ball jar and let marinate at least 1 hour.</span></span></div>
<div style="font-family: inherit;">
<span style="font-size: 14px;"><span style="font-family: Arial, Helvetica, sans-serif;">Refrigerate to store. Lasts up to 1 month.</span></span></div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-76017194402241853502012-11-07T09:55:00.000-08:002015-01-09T10:53:29.328-08:00BBQ RIBS!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUYvpJ7bBI8OLSbKhrudOO-QrOYTHx3JKJzlQCSQcFH4uFcfVh0-4-B4UrSrSTejmm_LozEJBXUTNywYIAzNvcvBUXNRXaUpZQQ8iZUSjsZorSUNiiS2BETBELEbSIA03PuMi8myB52Z5/s1600/porkspareribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUYvpJ7bBI8OLSbKhrudOO-QrOYTHx3JKJzlQCSQcFH4uFcfVh0-4-B4UrSrSTejmm_LozEJBXUTNywYIAzNvcvBUXNRXaUpZQQ8iZUSjsZorSUNiiS2BETBELEbSIA03PuMi8myB52Z5/s320/porkspareribs.jpg" height="240" width="320" /></a></div>
Yes, in all caps! RIBS! These are pretty easy to pull together, it just takes some time in the oven. If you are watching the sugar intake, do these without BBQ sauce, they taste amazing without it, but you can add your own favorite if you want at the end--I get that ribs are not ribs without all the goop for some of you. I have a good BBQ sauce recipe from <a href="http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735" target="_blank">Nourishing Traditions</a> that's easy to pull together and avoids all the additives you find in the commercial brands. I got my ribs from <a href="http://www.marinsunfarms.com/" target="_blank">Marin Sun Farms</a> and they were soooo good. Other good resources here in the Bay Area are from <a href="http://www.prmeatco.com/" target="_blank">Prather Ranch</a> or <a href="http://fallonhills.com/Products.html" target="_blank">Fallon Hills,</a> or <a href="http://tarafirmafarms.com/PasturedMeats/tabid/58/Default.aspx" target="_blank">Tara Firma Farms.</a> I used pork spare ribs this time out, but you can use baby backs too. You can also do this recipe with beef ribs, they typically do not have as much meat on them and tend to be a tad bit tougher, but they are less expensive than pork ribs.<br />
<br />
I pulled this recipe from Emeril Lagasse and scaled it back a bit so I didn't have a ton of extra spice rub--<a href="http://abcnews.go.com/GMA/recipe/emeril-lagasse-recipe-oven-baked-barbecue-baby-back-11219607" target="_blank">original recipe here</a>. I also didn't use the grill at all, just did everything in the oven to keep things simple. <br />
<br />
One more thing about the spices. In 2010 there were <a href="http://nrn.com/article/food-safety-experts-cite-spices-imported-goods-top-concerns" target="_blank">a couple of bad salmonella outbreaks</a> from imported spices and while I haven't seen any news about repeat problems, better to be safe than sorry. Please try to use all organic spices and ones that are made and processed here in the US, the FDA has pretty strict guidelines and can (somewhat) enforce them here. <br />
<br />
<strong>BBQ RIBS!</strong><br />
<br />
2 racks pork ribs<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">For the Rustic Rub:<br />
</span></div>
<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">
1 tablespoons paprika </span><br /><span style="font-family: inherit;">
1 tablespoons cayenne </span><br /><span style="font-family: inherit;">
2 1/2 tablespoons freshly ground black pepper</span><br /><span style="font-family: inherit;">
3 tablespoons garlic powder</span><br /><span style="font-family: inherit;">
1 1/2 tablespoons onion powder</span><br /><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">
4 tablespoons salt</span></span><br /><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">
1 tablespoons dried oregano</span></span><br /><span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">
1 tablespoons dried thyme</span></span><br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">3 tablespoon chipotle chili powder</span></div>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;">1 tablespoon celery salt</span></span><br />
<br />
Blend all ingredients in a small bowl, leftovers can be stored in an airtight container for a couple of weeks. I use it for my "taco seasoning" when we do ground beef tacos. This rub has lots of heat in it--feel free to dial back the cayenne and paprika if you don't like things too spicy. <br />
<br />
<em>For BBQ sauce</em>:<br />
<br />
1 tbsp fresh grated ginger<br />
3 garlic cloves, mashed<br />
1 tbsp toasted sesame oil<br />
1 tbsp. rice vinegar<br />
1 tbsp. raw honey<br />
1/2 cup Bragg's Liquid Aminos or <a href="http://www.netrition.com/coconut_secret_coconut_aminos.html" target="_blank">Coconut Aminos</a> if avoiding soy<br />
3/4 cup agave sweetened ketchup<br />
1/4 cup fermented fish sauce (optional)<br />
<br />
Mix everything together with a whisk.<br />
<br />
Preheat the oven to 300 degrees. Line a large baking sheet with a piece of aluminum foil that is large enough to cover the pan twice lengthwise (you will be folding this over the ribs and sealing it). Arrange the ribs, meat side up, in one layer on the prepared baking sheet. Divide the seasoning evenly between the 2 slabs of ribs, coating them well on both sides. Fold the extra length of foil over the ribs, and seal it tightly on all sides. Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until the ribs are very tender. <span style="line-height: 115%;"><span style="font-family: inherit;">Alternately
you can cut the racks into 5 or 6 rib pieces and put them in the slow cooker on
low for about 6 hours</span></span><br />
<span style="line-height: 115%;"><span style="font-family: inherit;">
<br />
Preheat a grill to medium-high (or a 300 degree oven).</span></span><br />
Remove the ribs from the oven and peel back the foil so that the ribs are exposed. Using a pastry brush or the back of a spoon, coat the racks lightly on the meaty sides with the barbecue sauce. Place the slabs of ribs, meaty side up, on the grill and cook until the barbecue sauce is thickened and lightly browned, 5 to 10 minutes. Alternatively, return to the oven until sauce is thickened and lightly browned, about 20 minutes longer.<br />
<br />
Remove the ribs from the grill (or the oven) and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired.Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-47806722540631529932012-10-19T10:59:00.000-07:002012-10-19T10:59:47.257-07:00Roast Leg of Lamb with Pomegranate Cucumber Relish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBD0wBOlwMzhFV_4fkyUNzD1fxWyM-jvCwIkFDf_Zny31CidJnu81ayBEN980bmQJHIQ1RS94lG0VI3Gale7iLgZSf5RtbmrHhlsIwTqgwl9c8UupT1eWJYOfBG5jwLgcb4gFcFP9Sw6r/s1600/lambpomrelish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBD0wBOlwMzhFV_4fkyUNzD1fxWyM-jvCwIkFDf_Zny31CidJnu81ayBEN980bmQJHIQ1RS94lG0VI3Gale7iLgZSf5RtbmrHhlsIwTqgwl9c8UupT1eWJYOfBG5jwLgcb4gFcFP9Sw6r/s320/lambpomrelish.jpg" width="320" /></a></div>
I'm seeing these beautiful red globes all over the markets these days--<a href="http://pomegranates.org/" target="_blank">pomegranates</a> are so pretty and even though they take a little work I eat them once a week during their season. I actually picked mine up a little earler in the season from <a href="http://cuesa.org/farmers" target="_blank">Twin Girls</a> a couple of weeks ago and they had these beautiful red seeds. Right now, though, you can get great ones from <a href="http://www.fullbellyfarm.com/" target="_blank">Full Belly</a>, Feather River and <a href="http://www.balakianfarms.com/" target="_blank">Balakian Farms</a> at the San Rafael farmer's markets. The leg of lamb I used for this was boneless and tied from <a href="http://www.marinsunfarms.com/" target="_blank">Marin Sun Farms</a> but you can use any cut of lamb, it's the relish that really makes this dish shine. In fact, I made a pretty big serving of it and ended up polishing it all off that night. <br />
<br />
This recipe was hacked from Epicurious, they are calling the relish a salsa, maybe because of the mint jelly (that I omitted), but when I put it on the table Sophia asked, "Is this some kind of relish? It looks so good!" And I said, "Why yes, it is, that's exactly what it is." So there you have it.<br />
<br />
<strong>Roast Leg of Lamb with Pomegranate Cucumber Relish</strong><br />
<a href="http://www.epicurious.com/recipes/food/views/Roast-Leg-of-Lamb-with-Pomegranate-Cucumber-and-Mint-Salsa-14587" target="_blank">original recipe here</a><br />
<br />
5 garlic cloves
<br />
<div class="ingredient">
a half leg of lamb (butt end; about 4 pounds)
</div>
<div class="ingredient">
tablespoon minced fresh rosemary leaves
</div>
<div class="ingredient">
1 tablespoon chopped fresh mint leaves
</div>
<div class="ingredient">
2 tablespoons olive oil </div>
<br /><strong>For
relish</strong>
<br />
<br />
1/2 cup pine nuts (about 4 ounces) I got some really nice organic ones from the bulk bins at Whole Foods
<br />
<div class="ingredient">
1 English cucumber or one of those lemon cucumbers at the markets now
</div>
<div class="ingredient">
2 tablespoons white-wine vinegar or champagne vinegar
</div>
<div class="ingredient">
1 tablespoon olive oil
</div>
<div class="ingredient">
seeds from 1 large pomegranate (<a href="http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana.htm" target="_blank">here's a handy technique</a>)
</div>
<div class="ingredient">
4 tablespoons chopped fresh mint leaves
</div>
<div class="ingredient">
1/2 teaspoon minced garlic </div>
<br />
<div class="instruction">
Preheat oven to 325°F. </div>
<br />
<div class="instruction">
Mince garlic. Put lamb on a rack in a roasting pan and in
small bowl stir together garlic, rosemary, mint, and oil. Rub mixture onto lamb
and season with salt and pepper. Roast lamb in middle of oven 1 1/2 hours, or
until a meat thermometer registers 145°F for medium-rare, 150-155 for medium. Transfer lamb to a
cutting board and let stand, covered loosely with foil, 10 minutes. </div>
<br />
<div class="instruction">
<strong>Make relish while lamb is
standing:</strong><br />Toast pine nuts in a dry skillet over moderate heat until
golden. Watch this, they go from browned to burned in a snap. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together vinegar and oil and add
remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not
make relish too far ahead or it will become watery.) </div>
<br />
<div class="instruction">
Thinly slice lamb across grain and arrange on a platter.
Top lamb with some relish and serve remaining relish on the side. </div>
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-84675587505137250272012-10-10T16:56:00.002-07:002012-10-10T17:08:59.110-07:00Ceviche<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjh9ORaHCO5aMXWthTAi5G1-hYEF6_oT1cYE60pY3ekSUYRIKlsYaigkZNj25JXkv090hgFVDUsoOjcpxekGrWgBX2bryrsSFfpN7Hu6ck2KGgZz45g82Maq3DiaBgIXJFNTsl29Apu7_/s1600/ceviche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjh9ORaHCO5aMXWthTAi5G1-hYEF6_oT1cYE60pY3ekSUYRIKlsYaigkZNj25JXkv090hgFVDUsoOjcpxekGrWgBX2bryrsSFfpN7Hu6ck2KGgZz45g82Maq3DiaBgIXJFNTsl29Apu7_/s320/ceviche.jpg" width="320" /></a></div>
<div>
</div>
<div>
Ceviche is one of my favorite things to eat. I got hooked on it when I worked at Cafe Marimba, a Oaxacan restaurant in San Francisco. Sadly, the restaurant is no longer around but I remember very clearly the ceviche and the little bump of an ingredient that was used to make it unique to the restaurant--it was the addition of "el topil"-- the chipotle salsa that was new to the culinary scene back then (yes, this was <i>that</i> long ago.) Now is a fantastic time to make a ceviche of your own, you can get all the ingredients locally and they are at their peak of ripeness. I got my fish from <a href="http://missionfreshfish.com/" target="_blank">Mission Fresh Fish</a> at the Thursday Farmer's Market in San Rafael. I used a combination of snapper, halibut, and bay shrimp all retrieved from local waters, even the shrimp. Do not bother to make this unless the fish is really fresh, do not use previously frozen or thawed ingredients (with the exception of shrimp) it just will not be all it's meant to be. It seems that almost all the farm stands have tomatoes right now--mine were from <a href="http://www.tomaterofarm.com/" target="_blank">Tomatero</a>, peppers and cilantro from <a href="http://www.homebrewchef.com/TripleTFarms.html" target="_blank">Triple T Ranch and Farms</a>, onion from <a href="http://www.fullbellyfarm.com/" target="_blank">Full Belly Farm</a>, avocado from Williamson Farm and limes from<a href="http://yostopia.smugmug.com/HeroesoftheFarmersMarket/Farmers-Market-71411/18058076_NHLnqF/1384790730_FLqJXWd#!i=1384790730&k=FLqJXWd" target="_blank"> De Santis Farm.</a><br />
<br /></div>
<div>
</div>
<div>
<br />
<b>Ceviche</b><br />
<b> </b> <br />
1 lb halibut fillets or 1 lb
sea bass fillets or 1 lb red
snapper fillet (or use a mixture of fish and shrimp)
<br />
5 -6 limes (enough juice to cover fish)
<br />
1 cup diced fresh tomato
<br />
1 green pepper, sweet, chopped
<br />
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
(I used cilantro)<br />
1/4 teaspoon salt
<br />
1/4 teaspoon pepper
<br />
1/2 teaspoon oregano
<br />
2 jalapeno peppers, chopped (or more to suit your taste)
<br />
2 tablespoons white vinegar
<br />
1 medium onion, finely chopped
<br />
1 -2 TBSP. <a href="https://www.google.com/search?q=herdez+chipotle+peppers+in+adobo+sauce&hl=en&client=firefox-a&hs=mmR&rls=org.mozilla:en-US:official&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=nQZ2UNqWAaerigKfmoHwAw&ved=0CHMQsAQ&biw=1366&bih=641" target="_blank">chipotle peppers in adobo sauce </a>chopped. <br />
lettuce leaf (to line serving bowls)
<br />
avocado </div>
<div>
</div>
<div>
</div>
<div>
<div>
</div>
<div>
<br />
<br />
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
</div>
<div>
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
<br />
<br />
Stir often.
<br />
<br />
Pour off most of the lime juice (just leave it moist).
<br />
<br />
Add remaining ingredients except lettuce and avocado. Do this preferably a few hours before serving & refrigerate.
<br />
<br />
Add some extra lime juice, toss well, taste for salt or more lime, and arrange in individual serving bowls that are lined with the lettuce leaves. Garnish with avocado.<br />
<br />
This will serve 4 people for lunch, or 6 as an appetizer.</div>
<br /></div>
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-74666798769935693812012-09-21T12:36:00.000-07:002012-09-21T18:12:26.268-07:00Huevos Verde "al Diablo"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm7EtnNQn90SO1Q4peEWVZT4MI0LUJOjOlIn_u2YHuJ9X6aarmY_l9j4MrukMlOICDlu6VwuqU6wAb4dU4GowoKaZK1GQ42UGOwFpNSJsfGeB1PY-8247zAcAZzsLnegWOyz5Vi0COoce/s1600/HuevosDiabloVerde.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm7EtnNQn90SO1Q4peEWVZT4MI0LUJOjOlIn_u2YHuJ9X6aarmY_l9j4MrukMlOICDlu6VwuqU6wAb4dU4GowoKaZK1GQ42UGOwFpNSJsfGeB1PY-8247zAcAZzsLnegWOyz5Vi0COoce/s320/HuevosDiabloVerde.jpg" width="320" /></a></div>
Holy Guacamole! NOW is the time to go out to the Farmer's Markets and get all your ingredients for this really delicious appetizer. California avocados are going for about a $1 a piece now (No, not at Whole Foods--supermarkets in general are reaping huge profits on these) and when I let the ladies know I was doing guacamole that very afternoon they hand picked me 12 perfect avocados and charged me $6! (I'll let you know which farm stand when I get their name--they are on the west side of the Thursday Civic Center San Rafael market and only sell avos and strawberries--not organic but they are very reputable and responsible farmers who I have been buying from for years.) I got the eggs and tomatoes from <a href="http://www.tomaterofarm.com/" target="_blank">Tomatero Farm</a>, cilantro and green onions from <a href="http://marinrootsfarm.wordpress.com/" target="_blank">Marin Roots</a>, jalapeno from <a href="http://www.homebrewchef.com/TripleTFarms.html" target="_blank">Triple T Ranch and Farm</a>, and limes from Ortiz Produce.<br />
<br />
These are pretty rich, you want to keep eating them, but your body definitely tells you when you've had enough. I used 2 dozen eggs so scale accordingly.<br />
<br />
<b>Huevos Verde "al Diablo"</b><br />
<br />
You can use your favorite guacamole recipe and tailor to your heat/lime/cilantro ratio preference. For 24 servings:<br />
<b> </b><br />
2 dozen eggs<br />
3 tomatoes roasted in a 350 oven for about 45 min., they need a nice char on them, cooled and mashed rough<br />
6 avocados<br />
Juice from 4 limes<br />
3 Tbsp. cilantro chopped fine<br />
4 green onions chopped fine <br />
1 jalapeno seeded and chopped fine<br />
sea salt and pepper to taste<br />
<br />
Hard boil the eggs and let cool. While eggs are cooling start to make the guacamole by combining all the ingredients and mashing together. Taste and adjust--more lime? salt? cilantro? Make sure the flavor is a little on the sharp side, you'll be adding egg yolks to everything so it will mute down a bit. Peel and cut the eggs* in half length-wise scooping 9 of the egg yolks in. Mash all the ingredients together blending the egg yolks in thoroughly, you want it somewhat smooth, not too much chunk in it. Add more egg yolk if the consistency is too thin. I filled a pastry bag with a large piping tip and filled the egg whites, but a dollop with a spoon is just as good. Garnish with finely chopped cilantro or green onion, or if you really want to go crazy, some bacon (O BOY). <br />
<br />
*I'm so cavalier about this peeling of the egg thing--it's probably one of my least favorite things to do, see if you can get someone to help you at this point. I always have some fallen soldiers when I make deviled eggs, so in general I make more eggs than I want to serve.<br />
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-68033728392444164052012-09-07T14:24:00.000-07:002012-09-07T14:24:26.439-07:00Roast Pork with Butternut Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaKELF1eYLqC9BMcqftGKKr9dnyEtjM1mNRI4Lwg_aQ2Sm5DfHb7tekbQs2ngHNX_02uWPMhXuLwDZb6uQx-8u5iJkQBclAl8CMWAN3hrxDQPp8ug_TMWyUojZ4qgbIqsAmZWeaG2tmJH/s1600/roast+pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAaKELF1eYLqC9BMcqftGKKr9dnyEtjM1mNRI4Lwg_aQ2Sm5DfHb7tekbQs2ngHNX_02uWPMhXuLwDZb6uQx-8u5iJkQBclAl8CMWAN3hrxDQPp8ug_TMWyUojZ4qgbIqsAmZWeaG2tmJH/s320/roast+pork.jpg" width="320" /></a></div>
"This is a 12 out of 10, Susan. You know, I don't say that very often, but <i>man</i> this is good." Says Husband Steve after a long day at work where he didn't even get to eat it with us, the kids were already in bed by the time he got a shot at it. <a href="http://www.prmeatco.com/" target="_blank">Prather Ranch</a> has these beautiful pork roasts that are bone-in (this one had 4 bones) at the Thursday and Sunday market here in San Rafael. I bet you can get it at the Ferry Building too, maybe just call ahead. While not cheap, this was absolutely worth every penny. I paired it with some cubed butternut squash and sage and everything all combined was wonderful. A really nice Sunday dinner, or just when you want to make someone feel really good about themselves, it does not take ages to prep but give yourself about an hour and a half cooking time.<br />
<br />
I've adapted this recipe <i>slightly</i> to accommodate dairy allergy.<br />
<br />
<b>Pot-roasted Pork in White Wine with Garlic</b>, <b>Fennel and Rosemary</b><br />
From <a href="http://www.jamieoliver.com/tv-books/the-naked-chef" target="_blank"><u>Happy Days With the Naked Chef</u></a>, by Jamie Oliver<br />
<br />
1 2-3 lbs. pork roast (bone-in or loin) <br />
sea salt and pepper<br />
1 Tbsp. fennel seeds<br />
1-2 Tbsp. coconut oil (or butter)<br />
Olive oil (organic--does not need to be extra virgin)<br />
8 cloves garlic, skin left on<br />
1 handful fresh rosemary, leaves picked (every organic farmstand has this right now, or get yourself a plant and keep it at home)<br />
4 bay leaves<br />
1 large fennel bulb, or 2 small, sliced<br />
1/2 bottle of Chardonnay, your choice<br />
<br />
Preheat the oven to 400. If using a boneless loin, tie up the pork so that it is a nice snug cylinder. Season with the salt and pepper then roll the roast in the fennel seeds until covered. In a dutch oven or ovenproof large skillet heat some olive oil (enough to coat the bottom of the pan) and a tablespoon of coconut oil. Brown all sides of the roast, but watch that you don't burn the fennel. It smells amazing but it can turn so don't get too caught up in the aroma. The whole process should take 5-8 min. tops. <br />
<br />
Add the garlic, herbs, fennel, and wine all at once. You can cover the top with some wet wax paper or if using a dutch oven, the lid is fine. If you have the bone in roast for about an hour and a half maybe an hour and 20 min. if the roast is on the smaller side. Pull everything out and let the meat rest on a separate plate. Without using any more heat, finish off the sauce in the pan, scraping any bits off the bottom and adding a little more coconut oil (or butter). Correct the seasoning and squash open a couple of the garlic cloves.<br />
<br />
<b>Butternut Squash</b><br />
<br />
When you are about 30 mins. out from pulling the pork peel and dice<b> </b>a butternut squash. Toss in olive oil and a small handful of sage leaves, spread out on a baking sheet and roast for 20 mins., turning and checking at the 10 min. mark. <br />
<br />
<br />
<br />
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-51490613133404693232012-08-28T12:00:00.001-07:002012-08-28T12:00:29.531-07:00When Life Gives You Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnDnTneiofWpscZhAyHXUvzjTWHrTPR-xI6sraB3Pvw25hz0Upd82k1xWjvC6xWkaYzLx9sCiFwjxZ3OVMwlGDzWhcQG8t2xiMTqhXHM2N6pdfvz05y1OaZJuXOuOiUCpEaBYnhLSL4ad/s1600/sundriedtom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMnDnTneiofWpscZhAyHXUvzjTWHrTPR-xI6sraB3Pvw25hz0Upd82k1xWjvC6xWkaYzLx9sCiFwjxZ3OVMwlGDzWhcQG8t2xiMTqhXHM2N6pdfvz05y1OaZJuXOuOiUCpEaBYnhLSL4ad/s400/sundriedtom.jpg" width="400" /></a></div>
<br />
Make your own sun-dried tomatoes! LOTS of Tomatoes out there right now. I've been getting a ton of them in my CSA box and there's only so much sauce you can make. This recipe works great for all kinds--this group is a batch made from Early Girls from <a href="http://www.tomaterofarm.com/" target="_blank">Tomatero Farms</a>. I found this great link that gives you a few different options on preparing them--here in the San Francisco Bay Area we're starting to move out of our typically foggy mess so you might even be able to do it the old fashioned way (I said MIGHT!)...<br />
<br />
<b>Sun Dried Tomatoes</b><br />
<a href="http://www.food.com/recipe/make-your-own-sun-dried-tomatoes-oven-dehydrator-or-sun-263929" target="_blank">Original post here</a><br />
<br />
<div>
7 -8 lbs firm ripe roma tomatoes </div>
<div>
2 teaspoons salt </div>
<div>
1 teaspoon dried basil (optional) </div>
<div>
1 teaspoon dried oregano (optional) </div>
<div>
1 teaspoon dried thyme (optional) </div>
<div>
</div>
<div>
Directions:</div>
<div>
</div>
<div>
TOMATO PREPARATION ALL METHODS</div>
<div>
Cut out the stem and scar and the hard portion of core lying under
it. </div>
<div>
Cut the tomatoes in half, lengthwise. If the tomato is more than
about 2 inches long, cut it in quarters.</div>
<div>
Scrape out all of the seeds that you can without removing the pulp. </div>
<div>
Mix together thoroughly basil,oregano, thyme, and salt.</div>
<div>
Sprinkle a small amount of this mixture on each tomato. </div>
<div>
</div>
<div>
OVEN-DRYING (approximately 12 hours)</div>
<div>
Arrange the tomatoes, with the cut surface up, on non-stick cookie
sheets (glass or porcelain dishes are OK.) Do not use aluminum foil or
aluminum baking sheets as the acid in the tomato will react with the
metal.</div>
<div>
Bake in 170°F oven for about 3 hours.</div>
<div>
Leave the oven door propped open about 3 inches to allow moisture to
escape.</div>
<div>
After 3 hours, turn the tomatoes over and press flat with your hand
or a spatula.</div>
<div>
Continue to dry, turning the tomatoes every few hours, and gently
pressing flatter and flatter, until tomatoes are dry.</div>
<div>
</div>
<div>
DEHYDRATOR (approximately 8 hours):</div>
<div>
Place the tomatoes, cut side up, directly onto the dehydrator trays.</div>
<div>
Set dehydrator temperature to about 140°F.</div>
<div>
After 4 or 5 hours, turn the tomatoes over and press flat with your
hand or a spatula.</div>
<div>
After a few hours, turn the tomatoes again and flatten gently.
18
Continue drying until done.</div>
<div>
</div>
<div>
SUN-DRYING (approximately 3 days):</div>
<div>
Dry in hot weather, with relatively low humidity.</div>
<div>
Place tomatoes, cut side down, in shallow wood-framed trays with
nylon netting for the bottom of the trays.</div>
<div>
Cover trays with protective netting or cheesecloth.</div>
<div>
Place in direct sun, raised from the ground on blocks or anything else that allows air to circulate under the
trays.</div>
<div>
Turn the tomatoes over after about 1 1/2 days, to expose the cut
side to the sun.</div>
<div>
Place the trays in a sheltered spot after sundown, or if the weather
turns bad.</div>
<div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsRkbvr7yZJWxcVQKIP3cwXdNpZJEuItk_GxxrinG9ci3RujRZnNj7v0C3C0MyrrhFptI7a9-5YOyR3-3FZaE4uqzvqgRuHfLYzF5qANOFiPZe5-jPttroovn6Y0Lqbdj5aPSu-aVA1hq/s1600/sundriedtom1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsRkbvr7yZJWxcVQKIP3cwXdNpZJEuItk_GxxrinG9ci3RujRZnNj7v0C3C0MyrrhFptI7a9-5YOyR3-3FZaE4uqzvqgRuHfLYzF5qANOFiPZe5-jPttroovn6Y0Lqbdj5aPSu-aVA1hq/s320/sundriedtom1.jpg" width="320" /></a></div>
<div>
ADDITIONAL NOTES FOR ALL METHODS. </div>
<div>
No matter what method you choose, be aware that not all of the
tomatoes will dry at the same rate. They do not all have the same amount
of moisture, nor do they experience the same temperature and air
circulation while they are drying.
29
They are done when they are very dry, but still pliable. Texture is
about that of a dried apricot. If dried too long, they become tough and
leathery. If not dried long enough, they will mold and mildew, unless
packed in oil. So watch them carefully while they dry. Try to remove
them on an individual basis, before they become tough.<br /><br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-37437640772344007632012-08-02T13:25:00.000-07:002012-08-02T13:25:26.575-07:00Pork Tenderloin with Plum Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDO9kiDqklorqTAhb0_LsMLUQhrkGDoAIrj0wRjarrJviWPjMD6-e8E8K5C_ctFahlmSu1dO-_ZJ_rTO77VhI3LmiUoQtZKT-r7RFKr-Z-uGfs9zxsNi2xUNSWTZXBY9FsYRnYoW_0v1i6/s1600/porktenderplum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDO9kiDqklorqTAhb0_LsMLUQhrkGDoAIrj0wRjarrJviWPjMD6-e8E8K5C_ctFahlmSu1dO-_ZJ_rTO77VhI3LmiUoQtZKT-r7RFKr-Z-uGfs9zxsNi2xUNSWTZXBY9FsYRnYoW_0v1i6/s320/porktenderplum.jpg" width="320" /></a></div>
I know it's been a while since my last post, not because of lack of abundance at the markets that is for sure. I assure all of you I've been cooking a ton, it's just been very simple food as Summer demands. As plums and berries are in full force right now, I thought it would be a perfect time to try to make a chutney with no sugar. The pork tenderloins were the perfect foil to this endeavor and <a href="http://www.prmeatco.com/" target="_blank">Prather</a> happened to have two 1 pound tenderloins so I was in business. <br />
<br />
<b>Pork Tenderloin</b><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/herb-marinated-pork-tenderloins-recipe/index.html" target="_blank">original recipe here</a><br />
1 lemon, zest grated<br />
3/4 cup freshly squeezed lemon juice (4 to 6 lemons--I only had limes so used those instead)<br />
<a href="http://www.barianioliveoil.com/" target="_blank">Good olive oil</a><br />
2 tablespoons minced garlic (6 cloves)<br />
1 1/2 tablespoons minced fresh rosemary leaves<br />
1 tablespoon chopped fresh thyme leaves<br />
2 teaspoons Dijon mustard<br />
Kosher salt<br />
2 pork tenderloins (about 1 pound each)<br />
Freshly ground black pepper<br />
<br />
<br />
<div class="instruction">
Combine the lemon zest, lemon juice, 1/2 cup
olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a
sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and
turn to coat with the marinade. Squeeze out the air and seal the bag.
Marinate the pork in the refrigerator for at least 3 hours but
preferably overnight.</div>
<br />
Preheat the oven to 400 degrees F.<br />
<br />
Remove the tenderloins from the marinade and discard the marinade
but leave the herbs that cling to the meat. Sprinkle the tenderloins
generously with salt and pepper. Heat 3 tablespoons olive oil in a large
oven-proof saute pan over medium-high heat. Sear the pork tenderloins
on all sides until golden brown. Place the saute pan in the oven and
roast the tenderloins for 10 to 15 minutes or until the meat registers
137 degrees F at the thickest part. Transfer the tenderloins to a
platter and cover tightly with aluminum foil. Allow to rest for 10
minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of
the tenderloin will be quite pink (it's just fine!) and the thinnest
part will be well done. Season with salt and pepper and serve warm, or
at room temperature with the juices that collect in the platter. Serve with Plum Chutney.<br />
<b> </b><br />
<br />
<b>Plum Chutney</b><br />
<a href="http://www.epicurious.com/recipes/food/views/Spiced-Plum-Chutney-239836" target="_blank">original recipe here</a><b> </b><b> </b><br />
<br />
1 whole star anise<br />
1 whole clove<br />
1 2-inch piece cinnamon stick<br />
1/4 cup port wine vinegar<br />
1/4 cup pomegranate vinegar (I was a little short on this so put in some sherry wine vinegar to top it off)<br />
1/2 cup in season blueberries, blackberries, raspberries, ollalieberries, etc. (I used blueberries from <a href="http://www.hiddenstarorchards.com/" target="_blank">Hidden Star Orchards</a> in this recipe)<br />
1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds<br />
1 tablespoon whole mustard seeds<br />
1 teaspoon ground black pepper<br />
2 pounds red, black, green, or blue plums, or pluots--I combined pluots from Hamlow Ranches and red plums from <a href="http://cuesa.org/farm/twin-girls-farm" target="_blank">Twin Girls </a>(tart or sweet; about 5 large),quartered, pitted<br />
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<div class="instruction">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRghbn1UfIVv2ru6eEPc6H25e4ud8a2vPZyzGlUJg-xINbqCD3C_cSDSYFTBnnyJ9VV5WrnIxKuZncg2v4FVLjGODkNccKIBSCT60rkNgg2MYT04vGWCGXuinlrKOvELt5J1zV7UNcMhhL/s1600/plumchut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRghbn1UfIVv2ru6eEPc6H25e4ud8a2vPZyzGlUJg-xINbqCD3C_cSDSYFTBnnyJ9VV5WrnIxKuZncg2v4FVLjGODkNccKIBSCT60rkNgg2MYT04vGWCGXuinlrKOvELt5J1zV7UNcMhhL/s200/plumchut.jpg" width="200" /></a></div>
<div class="instruction">
Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder.
</div>
<div class="instruction">
Combine spice mixture, vinegars, berries, ginger, mustard
seeds, and pepper in heavy large saucepan. Stir over medium-high heat
and bring to boil. Add plums; reduce heat to low,
cover, and simmer until chutney thickens and chunky sauce forms,
stirring occasionally, about 30 minutes. Cool. Season to taste with
salt.</div>
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<b> </b>Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-63053372961763997632012-06-29T09:29:00.000-07:002012-06-29T09:29:28.724-07:00Cucumber Watermelon Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq1S4GSTGjWowl41foToClaIM9Mii531zQLzvK-rBPMNKEonJrIXq0fqAfhxrI6cUppnfDh7BtfeFiDQNPfWHY9dCOcvnb_kGEzsTz0rho2WF8TKaj39HJkfdeik38jCqoHWTOe_PvmEa/s1600/cukewatersalad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeq1S4GSTGjWowl41foToClaIM9Mii531zQLzvK-rBPMNKEonJrIXq0fqAfhxrI6cUppnfDh7BtfeFiDQNPfWHY9dCOcvnb_kGEzsTz0rho2WF8TKaj39HJkfdeik38jCqoHWTOe_PvmEa/s640/cukewatersalad.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TThOC8xafFcdUTiFespLEzdcoBS9C7bkMBv3gJ1-NeYF8PMkdUwIZGMluVxEekn5YuxWqoRevUqvCSq9q-sp47szljQmgBEUFfPZTOoVKM2BAi0MZ8S_HL_2RRmHJPTJUj_Vf9jXd3Ag/s1600/goldwater.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5TThOC8xafFcdUTiFespLEzdcoBS9C7bkMBv3gJ1-NeYF8PMkdUwIZGMluVxEekn5YuxWqoRevUqvCSq9q-sp47szljQmgBEUFfPZTOoVKM2BAi0MZ8S_HL_2RRmHJPTJUj_Vf9jXd3Ag/s200/goldwater.jpg" width="200" /></a></div>
A few days ago I made a plain cucumber salad using coconut milk yogurt and though Steve and Sophia liked it well enough, I felt the coconut yogurt was not sour enough for what I was expecting to taste. I had to think about it. I really wanted to make the coconut yogurt thing work but used in this traditional sense it just wasn't doing it for me. Yesterday morning I was at the Farmer's Market and <a href="http://www.fullbellyfarm.com/" target="_blank">Full Belly</a> had a nice selection of melons. I asked about this smaller one, I had a feeling it was a <a href="http://www.produceoasis.com/Items_folder/Fruits/YellowWMelon.html" target="_blank">yellow-flesh</a> , and was told it was beautifully sweet and very refreshing as most watermelons tend to be. Then, <a href="http://www.balakianfarms.com/about-us/" target="_blank">Balakian Farms</a> had some nice Armenian cucumbers and I was all set. I really like buying from Balakian, their pricing is simple and their produce is consistently excellent. The dressing is straightforward, but do prep it early in the day as it takes a few hours to "cure".<br />
<br />
<b>Cucumber Watermelon Salad </b><br />
<b>with Coconut Milk Yogurt Dressing</b><br />
<br />
<b>Dressing:</b><br />
1/2 cup <a href="http://www.smallfootprintfamily.com/2009/04/25/homemade-coconut-milk-yogurt/" target="_blank">plain coconut milk yogurt</a><b> </b><br />
1 large or 2 small cloves garlic<br />
1 TBSP. fresh mint chopped<br />
<br />
Peel and crush the garlic cloves with the flat side of a chef's knife. Stir into yogurt and store in refrigerator for at least 2 hours. Before dressing salad, stir in fresh mint. (This will keep the mint bright green if you are in to aesthetics, it will brown fairly quickly though not affecting taste)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXDU1kmMjJrrBx0T4Kwa8Vw2s9qEL8uqra1RU6jv0QevNcJNLt1nLuDV79YCE431rGjwhjSPV3QBd16lBOB3R-c6Ryj2K63AhI9-Fso-mvPNNVpAIo4OTMxEb3l0EilydedJ4xqSFqchT/s1600/armcuke.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkXDU1kmMjJrrBx0T4Kwa8Vw2s9qEL8uqra1RU6jv0QevNcJNLt1nLuDV79YCE431rGjwhjSPV3QBd16lBOB3R-c6Ryj2K63AhI9-Fso-mvPNNVpAIo4OTMxEb3l0EilydedJ4xqSFqchT/s200/armcuke.jpg" width="200" /></a></div>
<b>Salad</b><br />
Armenian Cucumber<br />
Watermelon (any kind)<br />
<br />
Wash and chop the cucumber (no need to peel these!) and watermelon in to desired chunks/sizes. Drizzle yogurt dressing to taste. Seriously. It can not be any easier. <br />
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<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0tag:blogger.com,1999:blog-6245390307031053404.post-85209667548169798532012-06-09T07:42:00.000-07:002012-06-09T07:42:52.155-07:00Coq au Vin "ish"<div class="separator" style="clear: both; text-align: center;">
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I really wanted to make a chicken stew this week. All of us had been going pedal to the metal getting to the last day of school, and were feeling a bit wiped out. We had a ton of activities winding up the year and had to eat out for dinner quite a bit. Poor Leo, by Thursday, he was just begging to go home and could barely muster any enthusiasm to eat dinner out at <a href="http://mamacitasf.com/" target="_blank">Mamacita</a>. This one does take a little more prep to get it into the slow cooker, so give yourself about 30-40 min. on the front end. You can cook this one in 3-4 hours on high or 6-8 hours on low. I served this with <a href="http://www.100mile-radius.com/2012/04/chicken-tikka-masala-with-cauliflower.html" target="_blank">Cauliflower Rice</a> and a Stone Fruit Salad<br />
<br />
<b>Coq au Vin "ish"</b><br />
<a href="http://www.wholefoodsmarket.com/recipes/1855" target="_blank">original recipe here</a><br />
<div class="ingredients">
<br /></div>
<div class="ingredients">
1 whole chicken cut into 8 pieces (from <a href="http://www.tarafirmafarms.com/" target="_blank">Tara Firma Farms</a>)</div>
<div class="ingredients">
1 lb. ground chicken (I ordered mine ahead of time from <a href="http://www.marinsunfarms.com/" target="_blank">Marin Sun Farms</a>)<br />Salt and pepper to taste
<br />4 slices bacon, roughly chopped</div>
<div class="ingredients">
3 tablespoons unsalted butter, ghee, coconut oil or extra virgin olive oil, divided</div>
<div class="ingredients">
1/2 to 3/4 lb. mushrooms, quartered ( I used crimini from <a href="http://www.splashpad.org/mushrooms.html" target="_blank">Solano Mushroom Farm</a>)<br />2 carrots, chopped
<br />1 medium yellow onion, chopped
<br />2 cloves garlic, chopped
<br />1 cup <a href="http://www.100mile-radius.com/2011/11/foundation.html" target="_blank">chicken broth</a>
<br />1 1/2 cups red wine
<br />2 large sprigs thyme</div>
<div class="ingredients">
<br /></div>
<div class="method">
Arrange cut chicken pieces on a large sheet of waxed paper.
Season both sides with salt and pepper. <br />
<br />Heat a large nonstick skillet over medium heat. Add bacon and cook
until golden and just crisp, 3 minutes. Drain bacon on paper towels and
set aside. Discard drippings and wipe out skillet. Melt 2 tablespoons
butter (or heat oil, if using) in same skillet over medium high heat.
Add chicken and cook until lightly browned all over, about 3 minutes per
side. Transfer chicken into the slow cooker as done and set aside.
Brown the ground chicken and put into the slow cooker.<br />
<br />Melt remaining 1 tablespoon butter or oil in same skillet. Add
mushrooms and cook until edges begin to brown, 3 to 5 minutes. Add
carrots, onions, garlic and salt and cook until vegetables just begin to
soften. Transfer vegetables and broth to crock pot. Arrange chicken on
top. Sprinkle bacon over chicken. Add wine and thyme sprigs. Cover and
cook on low for 6 to 7 hours or on high for 3-4 hours. Season with salt and pepper, then serve.</div>
<br />
<br />
<br />Susan cranehttp://www.blogger.com/profile/10182174235858221301noreply@blogger.com0