tag:blogger.com,1999:blog-64019684271179729622024-03-14T04:22:24.307-04:00Home on my Range<a href="http://homeonmyrange.blogspot.com/p/blog-page.html"><b>Recipes</b></a>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.comBlogger586125tag:blogger.com,1999:blog-6401968427117972962.post-23942261890055978712024-02-21T15:30:00.000-05:002024-02-21T15:30:23.037-05:00Wham Bam Potatoes<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4lNZucukRDTQe6vLxCN3CeFx8jfqCQIT-ZF0c7yjekK9hPXp8OwuljXqWSZ-UKGbB6C8MqR3QVZeYcudS8kwbw9j9Mivc58LHKGInDiCMLEAxhNbZvfbkWQXt0toZus9TXbqzYw_j_i9d86pxchqDWMrm702PUQpc366hRaLbS3nSzJdaLHiKm6O0mPM/s4032/Photo%20Feb%2019%202024,%207%2049%2007%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4lNZucukRDTQe6vLxCN3CeFx8jfqCQIT-ZF0c7yjekK9hPXp8OwuljXqWSZ-UKGbB6C8MqR3QVZeYcudS8kwbw9j9Mivc58LHKGInDiCMLEAxhNbZvfbkWQXt0toZus9TXbqzYw_j_i9d86pxchqDWMrm702PUQpc366hRaLbS3nSzJdaLHiKm6O0mPM/w640-h480/Photo%20Feb%2019%202024,%207%2049%2007%20PM.jpg" width="640" /></a></p><p><br /></p><p>Watching the chef at Dishoom's make their signature gunpowder potatoes, makes me want to walk in to the restaurant that very moment! The plated potatoes look mouthwateringly appealing. Grilled over a fire pit, lightly squooshed, they are then bathed in a herbal butter bath before dusted with spices. The resulting plate looks makes me want to reach into the television. </p><p>Virtual reality aside, the actual world dictates making them in my kitchen. I do not have the requisite small potatoes. I do not have some of the prescribed spices. Improv it is! Boiled Yukon golds are sliced thickly and broiled under a high flame. The herbal butter bath is a mix of melted butter, green chiles, toasted and powdered fennel, coriander seeds and cumin seeds, spring onions and cilantro. The entire dish is dusted with chile powder, chaat masala and lime juice. </p><p>Pros were the tanginess and fresh flavors. One con...the potatoes were not crusty enough after broiling. I mention this to my sis, who berates me for not using the air-fryer. The resulting head-slap offers me more options. I will correct it the next time around, because there will definitely be a next time. </p><p><br /></p><p><b>WHAM BAM POTATOES</b></p><p><b>Adapted from Dishoom Restaurant</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>3-4 medium sized Yukon Gold Potatoes Or 1 pound small Yukon Gold Minis</b></p><p><b>1 tablespoon Canola Oil</b></p><p><b>4 tablespoons Butter, melted</b></p><p><b>3 Green chiles, minced fine</b></p><p><b>1/2 teaspoon Fennel seeds</b></p><p><b>1/2 teaspoon Coriander seeds</b></p><p><b>1/2 teaspoon Cumin seeds</b></p><p><b>4 Spring Onions, trimmed and thinly sliced</b></p><p><b>1/2 cup chopped Cilantro leaves</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1 teaspoon Chaat masala</b></p><p><b>1 teaspoon Aleppo Chile powder</b></p><p><b>Lime Juice</b></p><p><b><br /></b></p><p><b>Boil potatoes on salted water till just cooked. You want them to be firm, not mushy. Drain water and allow potatoes to dry and cool. </b></p><p><b>If you have large potatoes, cut them into large slices or chunks. </b></p><p><b>Place them on an oiled sheetpan, season with salt and broil till golden on both sides.</b></p><p><b>I broiled them under a high flame with not so acceptable results.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jTkftROv1kF-fQNPEBxgsdetSxKOa9-sgm84E6NUFHmj08XjRBp72wHtCM3HPTQXGqNFpAYuo1ytEHoQvFGRke7FK-L_sY1qu4-OyXQOxN6OErnEDM1RurvWlV7ioRj3l0ZwrxaUDfEK3scPvtgjt2HOMbRCsXX_Aa9-KhnLyb7LMktShdOPTdfIMRX6/s4032/Photo%20Feb%2019%202024,%207%2041%2044%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jTkftROv1kF-fQNPEBxgsdetSxKOa9-sgm84E6NUFHmj08XjRBp72wHtCM3HPTQXGqNFpAYuo1ytEHoQvFGRke7FK-L_sY1qu4-OyXQOxN6OErnEDM1RurvWlV7ioRj3l0ZwrxaUDfEK3scPvtgjt2HOMbRCsXX_Aa9-KhnLyb7LMktShdOPTdfIMRX6/w640-h480/Photo%20Feb%2019%202024,%207%2041%2044%20PM.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><b>Listed below are four better ways to make crusty potatoes. All are perfectly acceptable choices.</b></p><p><b>One way is to shallow fry boiled potatoes in very little oil till golden brown. Season after they are cooked.</b></p><p><b>Start another way by heating the oven to 400F/200C. </b><b>Coat a sheet pan with canola oil. Drop potatoes chunks in the pan. Stir them so they are well coated with oil. Season with Kosher salt. Roast then for 30-40 minutes, stirring often till golden and crusty. </b></p><p><b>A third way is to roast them in an air-fryer. Mist potatoes with oil, season with salt and cook at 400F for 10 minutes, stirring them halfway. </b></p><p><b>For me the fourth way will be in spring or summer. Boiled potatoes on a skewer, misted with oil, them grilled over a gas or charcoal grill. Season them after grilling.</b></p><p><b>Dry roast fennel, coriander and cumin seeds for a few minutes till aromatic. Pound them roughly and add to melted butter. </b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaFFmUt7yEa2nbrzl5_MMpbNgDmldIL6XvI5wU5P4H1DtWCxbG2qrRX8A6I4AkrJ4sA65JYGIX_adplQ20tckKzOyYZh9ic4BEeNlPgUlIk7cTTK7WVZ4E5ZnqqBSZVulkPvxek3a-_jO2YtVmQSBk8KZZGz5h5DBSGLIJGTMjHrZPjQAI47MCjNhrLWb/s4032/Photo%20Feb%2019%202024,%205%2029%2040%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTaFFmUt7yEa2nbrzl5_MMpbNgDmldIL6XvI5wU5P4H1DtWCxbG2qrRX8A6I4AkrJ4sA65JYGIX_adplQ20tckKzOyYZh9ic4BEeNlPgUlIk7cTTK7WVZ4E5ZnqqBSZVulkPvxek3a-_jO2YtVmQSBk8KZZGz5h5DBSGLIJGTMjHrZPjQAI47MCjNhrLWb/w640-h480/Photo%20Feb%2019%202024,%205%2029%2040%20PM.jpg" width="640" /></a></b></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggacOFzYtJKAOXAhRXGQj6rOeTQluvADR6Is2kTeBo410mxDNkXkczoI3P9F4XsLf3Y6fpiDc2mTFWjfW1Np7W53pdimz6Cl6DhdZ-Llje5DDF1pJUOpt_E75xfDpninCn8mEwU-Lxqivz3tWtk33ee15Vgp7DsgtzmFQ4dmjFow4wC3eD6Pl3c13Hxy5q/s4032/Photo%20Feb%2019%202024,%205%2031%2015%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggacOFzYtJKAOXAhRXGQj6rOeTQluvADR6Is2kTeBo410mxDNkXkczoI3P9F4XsLf3Y6fpiDc2mTFWjfW1Np7W53pdimz6Cl6DhdZ-Llje5DDF1pJUOpt_E75xfDpninCn8mEwU-Lxqivz3tWtk33ee15Vgp7DsgtzmFQ4dmjFow4wC3eD6Pl3c13Hxy5q/w640-h480/Photo%20Feb%2019%202024,%205%2031%2015%20PM.jpg" width="640" /></a></div><b><p><b>Add green chiles to butter. </b></p></b><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd7YVltUx2l_jkwTiqjpjtHaXelwtzEZtfH24uOl8P8YJ-REx4q5AW8pcpKcBsP6_pga6HhsVK9F2TqoKXvl2QNx55o-_-HMp-mMJTPu6GSpwJiP2dkxyaArgEgKL8QQzU7avlqn9NQ4MVqqujHUSvrS-N83J6AGQlwW_AIqbMFBYd5Ze1NtTNih8d39T/s4032/Photo%20Feb%2019%202024,%205%2046%2048%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKd7YVltUx2l_jkwTiqjpjtHaXelwtzEZtfH24uOl8P8YJ-REx4q5AW8pcpKcBsP6_pga6HhsVK9F2TqoKXvl2QNx55o-_-HMp-mMJTPu6GSpwJiP2dkxyaArgEgKL8QQzU7avlqn9NQ4MVqqujHUSvrS-N83J6AGQlwW_AIqbMFBYd5Ze1NtTNih8d39T/w640-h480/Photo%20Feb%2019%202024,%205%2046%2048%20PM.jpg" width="640" /></a></p><p><b>Once the potatoes are crusty and golden brown, toss them well in butter mix, spring onions and cilantro. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFf6bMwqJ6zvlY0jrMAS2KJcANdZpVZiHbsCRIK5bqlyizKSZQzq1aaQq-B_j3J7PFUbxpJq12zQej8T96ZIn8k9VT_TDPeBhrjLmZA31UcXatPgqg_or-seVSonscy6SiH0g-JstBmbee-S_B21W89qEKRoEu4_UPp6P-UD-EF5DOqF5OQKrr0fnDJHZ/s4032/Photo%20Feb%2019%202024,%207%2045%2053%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFf6bMwqJ6zvlY0jrMAS2KJcANdZpVZiHbsCRIK5bqlyizKSZQzq1aaQq-B_j3J7PFUbxpJq12zQej8T96ZIn8k9VT_TDPeBhrjLmZA31UcXatPgqg_or-seVSonscy6SiH0g-JstBmbee-S_B21W89qEKRoEu4_UPp6P-UD-EF5DOqF5OQKrr0fnDJHZ/w640-h480/Photo%20Feb%2019%202024,%207%2045%2053%20PM.jpg" width="640" /></a></p><p><b>Dust potatoes with chaat masala, chile powder and a generous squirt of lime juice. </b></p><p><b>Enjoy them piping hot.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOlmnt-dlPR8GN20aei2zn28xZ7M9BuYhCbOUColP60RxaX3Ea3ghuFXp1ZoWnOYxPwaXI6_HgM_7-2cosVRXKiGvWX1nVeD8Ma5-T_0pG3UhG1GivNjSXn7bJadWX14-oLK0Xi8wd1wnWmyWkOwGNDDkAaGMuFKpnJ0NKVBu7Wa5SOrfHa_p_M99Fr2i/s4032/Photo%20Feb%2019%202024,%207%2048%2052%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOlmnt-dlPR8GN20aei2zn28xZ7M9BuYhCbOUColP60RxaX3Ea3ghuFXp1ZoWnOYxPwaXI6_HgM_7-2cosVRXKiGvWX1nVeD8Ma5-T_0pG3UhG1GivNjSXn7bJadWX14-oLK0Xi8wd1wnWmyWkOwGNDDkAaGMuFKpnJ0NKVBu7Wa5SOrfHa_p_M99Fr2i/w640-h480/Photo%20Feb%2019%202024,%207%2048%2052%20PM.jpg" width="640" /></a></p><p><br /></p><p> Going to London? Eat them at Dishoom. Not making that transatlantic trip? Try this secondhand version...it will please you.</p><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com1tag:blogger.com,1999:blog-6401968427117972962.post-16149335061245910752024-02-13T13:31:00.000-05:002024-02-13T13:31:55.932-05:00 Cheesy Rustic Boule<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_rXcmnkk1DCtli2lztOFGPrRVo_NDOYC0uHZNZUn4V4aDmTUTKHLHI2BgMxV69pF2p7HVoo-mEGH9FYtRH7avRkf-cBw42WUQQ9zK8YBnQO5YflB0BC2pFCpu7RfNiXS_vaNW6Br9LIlQKJe-z3KOrG4dHfz1xEFGYax3Janj-TbOxg-RdAfhgxndl6Q/s3264/Photo%20Feb%2010%202024,%202%2012%2023%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_rXcmnkk1DCtli2lztOFGPrRVo_NDOYC0uHZNZUn4V4aDmTUTKHLHI2BgMxV69pF2p7HVoo-mEGH9FYtRH7avRkf-cBw42WUQQ9zK8YBnQO5YflB0BC2pFCpu7RfNiXS_vaNW6Br9LIlQKJe-z3KOrG4dHfz1xEFGYax3Janj-TbOxg-RdAfhgxndl6Q/w640-h480/Photo%20Feb%2010%202024,%202%2012%2023%20PM.jpg" width="640" /></a></p><p>I am a huge fan of King Arthur's Baking recipe collection. This rustic bread is a winner in the easy category. Easy, but long, depending on when you start. </p><p>The starter takes six to eight hours to ferment. Having made this twice, my choice is to mix the starter at night and leave it overnight. You are greeted with the yeasty aroma in the morning. Flour, grated Monterey jack cheese and everything bagel seasoning is mixed in. Everything bagel seasoning is a heady mix of sesame seeds, poppy seeds, garlic and onion powder and salt. Mine comes from Trader Joe's, but it easy to make. If you cannot find it then a quarter teaspoon of each of the above, mixed in a bowl and you can toss it in. The loaf proofs for an hour and then is covered and baked till golden brown. </p><p>There is nothing in the world that compares to the allure of just baked bread. And I am not immune to that enticement. Sliced and buttered, this loaf is carb heaven!</p><p><br /></p><p><b>CHEESY RUSTIC BOULE</b></p><p><b>Adapted from King Arthur's Baking</b></p><p><b>Makes 1 boule</b></p><p><b><br /></b></p><p><b><u>Starter</u></b></p><p><b>2 cups all purpose Flour</b></p><p><b>1 teaspoon Yeast</b></p><p><b>1 1/2 cups cold Water</b></p><p><b><br /></b></p><p><b><u>Dough</u></b></p><p><b>2 teaspoons Table Salt</b></p><p><b>2 3/4 cups all purpose Flour</b></p><p><b>1/2 cup grated Monterey Jack Cheese</b></p><p><b>1 tablespoon Everything Bagel Seasoning</b></p><p><b>Olive Oil</b></p><p><b><br /></b></p><p><b>Mix all the sponge ingredients in a mixer bowl. Cover and leave overnight. The starter should ferment well after 6 hours. It should look like the picture below.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizn_5DNndU1KQ9kXDG1tCdT3yp5BwnG_zadPuqgNm9yU9L2t3hRInYOT9dX2oOzitRbmfE3P0cwikDgflPHCO-mQtUlqMeb8EUREqxa7c37_MRPSj3mjyYNPnWhHAFObJj6_5jwVNR3jFG3ISiNYkf1hRa-mtH2T6LG_cE3AnbZ0k-_2LOaxRCvyOtMcNQ/s3264/Photo%20Feb%2010%202024,%209%2032%2002%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizn_5DNndU1KQ9kXDG1tCdT3yp5BwnG_zadPuqgNm9yU9L2t3hRInYOT9dX2oOzitRbmfE3P0cwikDgflPHCO-mQtUlqMeb8EUREqxa7c37_MRPSj3mjyYNPnWhHAFObJj6_5jwVNR3jFG3ISiNYkf1hRa-mtH2T6LG_cE3AnbZ0k-_2LOaxRCvyOtMcNQ/w640-h480/Photo%20Feb%2010%202024,%209%2032%2002%20AM.jpg" width="640" /></a></p><p><b>When you are ready to start the dough, place the bowl on your mixer stand. Use a dough hook. </b></p><p><b>Add flour, salt, cheese and seasoning to the starter. Mix for 2 minutes. It will be a shaggy dough. You can also do this by hand.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebeb2t6Q1ewT3XR1ZHhZycACPiBwhvtNYyP1-aUgswPqVAUBaK3fs_jYOJCd8TAq4_-SHaCe0uKkrRVrbLOuDQHqoVp0yi4aQnvOsNQhFqrGQ3H3URC_Xh1GFO4U79awhQTAy-KwV4kJzDqqbKhIm_Rl_2_26IU4sfgrVfBlyF3WPiCwRmCskztL8Rds7/s3264/Photo%20Feb%2010%202024,%209%2037%2000%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebeb2t6Q1ewT3XR1ZHhZycACPiBwhvtNYyP1-aUgswPqVAUBaK3fs_jYOJCd8TAq4_-SHaCe0uKkrRVrbLOuDQHqoVp0yi4aQnvOsNQhFqrGQ3H3URC_Xh1GFO4U79awhQTAy-KwV4kJzDqqbKhIm_Rl_2_26IU4sfgrVfBlyF3WPiCwRmCskztL8Rds7/w640-h480/Photo%20Feb%2010%202024,%209%2037%2000%20AM.jpg" width="640" /></a></p><p><b>Scrape the dough away from the edges of the bowl. </b></p><p><b>Drizzle a little olive oil around the edges of the bowl. </b></p><p><b>Turn the dough so it is coated with oil.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MJYxXupb7Ss0VNmoTG4_rYWYG-EFUu2VWomQmev2_0R5iIO-m0CnkTSQp-YhLhOp3fvaPF327dGT_H9bFnnqo4qPlKur2pSRTaSlWNjpuvxkUlviNZt4VFOXnpuFECDaLNlLH0-Bw_wDVnRjqhm080IweVI_prxymzKly7L58rpHrXCnSAx0AxKaXoY7/s3264/Photo%20Feb%2010%202024,%209%2040%2053%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MJYxXupb7Ss0VNmoTG4_rYWYG-EFUu2VWomQmev2_0R5iIO-m0CnkTSQp-YhLhOp3fvaPF327dGT_H9bFnnqo4qPlKur2pSRTaSlWNjpuvxkUlviNZt4VFOXnpuFECDaLNlLH0-Bw_wDVnRjqhm080IweVI_prxymzKly7L58rpHrXCnSAx0AxKaXoY7/w640-h480/Photo%20Feb%2010%202024,%209%2040%2053%20AM.jpg" width="640" /></a></p><p><b>Cover and place in a warm spot for 1 hour. It should double in size.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4QqDs91bq4dDRoaUHVag-wcK7Q4mmuGhyy_Eck8LoHJy0ABWgYeqcsZsJjuBjqwp1JT2Vp67_6EYbseq9WNtaQ0gBlcHz1uGQtHNK8VgGdTKj2jd4JmH2LiiW3AaFGBDc9AhSoW70RwMvDegHh7VzFyVkrwnUHeYN8R4hPYUOUgJQKKhiD0PbUSoWP-3/s3264/Photo%20Feb%2010%202024,%2012%2052%2007%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ4QqDs91bq4dDRoaUHVag-wcK7Q4mmuGhyy_Eck8LoHJy0ABWgYeqcsZsJjuBjqwp1JT2Vp67_6EYbseq9WNtaQ0gBlcHz1uGQtHNK8VgGdTKj2jd4JmH2LiiW3AaFGBDc9AhSoW70RwMvDegHh7VzFyVkrwnUHeYN8R4hPYUOUgJQKKhiD0PbUSoWP-3/w640-h480/Photo%20Feb%2010%202024,%2012%2052%2007%20PM.jpg" width="640" /></a></p><p><b>Heat oven to 425F/220C.</b></p><p><b>Cut a large square of parchment paper.</b></p><p><b>Use a bench scraper to gently scrape the dough onto the paper.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHhZxelGq3fTGKUtTolsykjlQG4DYZBahIdz4MEm4kt3_ama_9Y1VyhBt7pJ4p3x8oPy7aBNQZtofJVRM0MlaApkl6O1QzdqQjDNjtrJ-YXpiewaQz_71BdFLim-f8J8SmVD6Pynlvq5Lr7VEtE_fuZWxphzhVNWi-nCwibc0S5k70q9Hjkn7oLNffiwT/s3264/Photo%20Feb%2010%202024,%2012%2053%2056%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKHhZxelGq3fTGKUtTolsykjlQG4DYZBahIdz4MEm4kt3_ama_9Y1VyhBt7pJ4p3x8oPy7aBNQZtofJVRM0MlaApkl6O1QzdqQjDNjtrJ-YXpiewaQz_71BdFLim-f8J8SmVD6Pynlvq5Lr7VEtE_fuZWxphzhVNWi-nCwibc0S5k70q9Hjkn7oLNffiwT/w640-h480/Photo%20Feb%2010%202024,%2012%2053%2056%20PM.jpg" width="640" /></a></p><p><b>Transfer the dough to a deep cast iron Dutch oven. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXp_rGm4aIq0RMaJfUJYgMJcFqFYdHAd6xlC0eZ4Hfw8Y5CxGMRfD7v_tH90ZGMMu51jdTEHq0205kSXp-w9h2sS4tf6IUopA9L-gCYOcI5cK63anm_XmZS-6_R-iEUa2xcs2hGFkDgeNF5yTQM94pNr40t4IfVAAUM-xb6iDWdm3ZAIUY7jOJELJdRS7/s3264/Photo%20Feb%2010%202024,%2012%2054%2059%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXp_rGm4aIq0RMaJfUJYgMJcFqFYdHAd6xlC0eZ4Hfw8Y5CxGMRfD7v_tH90ZGMMu51jdTEHq0205kSXp-w9h2sS4tf6IUopA9L-gCYOcI5cK63anm_XmZS-6_R-iEUa2xcs2hGFkDgeNF5yTQM94pNr40t4IfVAAUM-xb6iDWdm3ZAIUY7jOJELJdRS7/w640-h480/Photo%20Feb%2010%202024,%2012%2054%2059%20PM.jpg" width="640" /></a></p><p><b>Sprinkle a little water on the dough. </b></p><p><b>Cover the Dutch oven and place in the oven. </b></p><p><b>Bake for 40-45 minutes till the top is crusty and golden brown. </b></p><p><b>Take it out of the oven.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4QBmg1f2so2CpDZ1Sb7yTKBtylma7t-3Yfy_pTDqgNWw9Kk0UvOGC73j2J91F7s7zX8qnApzZ5tTaU78CykENn0KmJiEGPyAkNuOG8XFNoVe0jwUEuwG1H-hRJkyb5Gt1CT1e5e7So1udtWhPxWgb0NWj_PZZxswjfAv3TfQPNdUCfjgaqFSRinQo1Ko/s3264/Photo%20Feb%2010%202024,%201%2043%2010%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4QBmg1f2so2CpDZ1Sb7yTKBtylma7t-3Yfy_pTDqgNWw9Kk0UvOGC73j2J91F7s7zX8qnApzZ5tTaU78CykENn0KmJiEGPyAkNuOG8XFNoVe0jwUEuwG1H-hRJkyb5Gt1CT1e5e7So1udtWhPxWgb0NWj_PZZxswjfAv3TfQPNdUCfjgaqFSRinQo1Ko/w640-h480/Photo%20Feb%2010%202024,%201%2043%2010%20PM.jpg" width="640" /></a></p><p><b>Cool on a wire rack for 5 minutes before slicing. </b></p><p><b>Slather butter on a slice and enjoy the fruits of your labor!</b></p><p><b><br /></b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddjNt3G_4NadmvLd32NDx4d1yOWy2oqmxp8QpOUHsjPpmlLO10IWASELQAVkqhOhLcLl7hhGp982kHOODceBEAPJrC6n7Xpg4cvmgkLLCDEUZ5E3YM6js3KbW6gcJw4EtqpFXyoCVOvqAYytxSD4RFUf1BVGzJRCcPLc6nRUaYvfiUPDLlKOXN9YA4PmZ/s3264/Photo%20Feb%2010%202024,%201%2043%2004%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhddjNt3G_4NadmvLd32NDx4d1yOWy2oqmxp8QpOUHsjPpmlLO10IWASELQAVkqhOhLcLl7hhGp982kHOODceBEAPJrC6n7Xpg4cvmgkLLCDEUZ5E3YM6js3KbW6gcJw4EtqpFXyoCVOvqAYytxSD4RFUf1BVGzJRCcPLc6nRUaYvfiUPDLlKOXN9YA4PmZ/w640-h480/Photo%20Feb%2010%202024,%201%2043%2004%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Two attempts and both of them well appreciated. What more do I want!</div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-71531357683348239962024-02-06T19:20:00.000-05:002024-02-06T19:20:03.970-05:00Cauliflower and Corn Rice<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHB-0f3tWNQMiGDhHFeiWYeB4PEJQUJhEgBPUzI0uWfVx8RBup6WF35dCs3CaIl2m0GSeH5dWLXdlxtayQWh4J1bLwyREchc0A79oczHeDBb5eFoi0ImkqO4uz27P36vJ8TzehQDnUaHhFdWvw0l3rmZ3CnpxqI4aXzaP2yOCzd5XlIwM9Zf_XO3LFQk9/s3264/Photo%20Feb%2005%202024,%207%2049%2053%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHB-0f3tWNQMiGDhHFeiWYeB4PEJQUJhEgBPUzI0uWfVx8RBup6WF35dCs3CaIl2m0GSeH5dWLXdlxtayQWh4J1bLwyREchc0A79oczHeDBb5eFoi0ImkqO4uz27P36vJ8TzehQDnUaHhFdWvw0l3rmZ3CnpxqI4aXzaP2yOCzd5XlIwM9Zf_XO3LFQk9/w640-h480/Photo%20Feb%2005%202024,%207%2049%2053%20PM.jpg" width="640" /></a></p><p><br /></p><p>The cauliflower rice bug has finally bitten me. I watch in amazement as the food processor makes mincemeat of florets. How easy is that! Why did I not make this earlier! </p><p>The riced cauliflower is sauteed in garlic oil, along with corn kernals. I pan roast sweet potato and shishito peppers. A green sauce made of cilantro, garlic, honey, cumin and chile flakes swirls with a little olive oil. </p><p>A pile of cauliflower and corn. Topped with sweet potatoes and shishitos. Green sauce spooned over the works. A quick toss brings it all to your plate!</p><p><br /></p><p><b>CAULIFLOWER AND CORN RICE</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>2 cups Cauliflower Florets</b></p><p><b>1 cup Corn kernals ( fresh or frozen)</b></p><p><b>2-3 teaspoon Canola Oil</b></p><p><b>2 Garlic cloves, minced fine</b></p><p><b>1 Sweet Potato, boiled, peeled and sliced in half moons</b></p><p><b>5-7 Shishito Peppers, cut into 1" pieces</b></p><p><b>Kosher Salt</b></p><p><b><u>Green Sauce</u></b></p><p><b>1/2 cup Cilantro</b></p><p><b>1 Garlic clove</b></p><p><b>1/4 teaspoon Cumin Powder</b></p><p><b>1/2 teaspoon Chile Flakes</b></p><p><b>1 tablespoon Honey</b></p><p><b>1 tablespoon Lime Juice</b></p><p><b>A pinch of Kosher Salt</b></p><p><b><br /></b></p><p><b>Use a food processor to pulse the cauliflower florets into rice. It was 8-10 pulses for me. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmeLIFGTEPEobWi7MegRDzTwFmrtx12HxiMDN0Gurx9Ncr19itihn8N_rwOtkFmUbrqN3cmMtA8vHLW-t7sjjfR_IU6kudPFbg4SrlMxKyEeIR8mPaBjuQt7wWghYaefOzRPpTITQqId6eq69jKokAmZKosJDkwjlsYj9NZ9cPr9wojMnZNZy1eoQlLph/s3264/Photo%20Feb%2005%202024,%204%2059%2015%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGmeLIFGTEPEobWi7MegRDzTwFmrtx12HxiMDN0Gurx9Ncr19itihn8N_rwOtkFmUbrqN3cmMtA8vHLW-t7sjjfR_IU6kudPFbg4SrlMxKyEeIR8mPaBjuQt7wWghYaefOzRPpTITQqId6eq69jKokAmZKosJDkwjlsYj9NZ9cPr9wojMnZNZy1eoQlLph/w640-h480/Photo%20Feb%2005%202024,%204%2059%2015%20PM.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheitcNWIOVI31abDFSBLMANxcmhtuJ848wWitBql3XpEto5EdKUN4c-S-sYmJclWq9j3JT7ORDppoFmB-FRx7-DbMuQsHBevdeLKPUtc0tq4ZocsVdZjcJGzvC1XxVAr9nIJhLiabJo2HqrYPG9mip9PpC7vaNzi93FdD3zIozEFxiLAtQBt3X7-XHYhZq/s3264/Photo%20Feb%2005%202024,%205%2012%2028%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheitcNWIOVI31abDFSBLMANxcmhtuJ848wWitBql3XpEto5EdKUN4c-S-sYmJclWq9j3JT7ORDppoFmB-FRx7-DbMuQsHBevdeLKPUtc0tq4ZocsVdZjcJGzvC1XxVAr9nIJhLiabJo2HqrYPG9mip9PpC7vaNzi93FdD3zIozEFxiLAtQBt3X7-XHYhZq/w640-h480/Photo%20Feb%2005%202024,%205%2012%2028%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><b>Heat 1 teaspoon oil in a nonstick saucepan. </b></p><p><b>Add sweet potato half moons. Fry till golden brown on one side , then flip and cook the other side. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoZNrGPdOTk1OtmoCVyiv1uKt06FV-og4id3nIfLnX27cQaHSKFz3uKIZtoXsxS-yq9c3yOyXdowJSPI2Uz9beI41mPOO2S1BQEIOxScRbDJQmTqDzBWIvVEi09oPkiJ9lpeAwIyUZ-MKDF0k4bMO_lAkhC5K-GwDHzN7W6IfR5r4LAYdQc1XktdRZjR/s3264/Photo%20Feb%2005%202024,%205%2002%2041%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWXoZNrGPdOTk1OtmoCVyiv1uKt06FV-og4id3nIfLnX27cQaHSKFz3uKIZtoXsxS-yq9c3yOyXdowJSPI2Uz9beI41mPOO2S1BQEIOxScRbDJQmTqDzBWIvVEi09oPkiJ9lpeAwIyUZ-MKDF0k4bMO_lAkhC5K-GwDHzN7W6IfR5r4LAYdQc1XktdRZjR/w640-h480/Photo%20Feb%2005%202024,%205%2002%2041%20PM.jpg" width="640" /></a></p><p><b>When you flip the sweet potato, add shishito peppers and saute on high heat till tinged brown. Season with Kosher salt.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwxYNw2w2gM52rV2nL-HbXqw2i0x78AdW4N_3XAn-66AoAKZcoe42WkuaK-f_X6Ne6HfUWyugpHkcYhGPDbP3AC3P4RaKnu-5Yz8fMWQ4WG-j89ZmCab9ZM2LMXhObk1OxeBGcCStkq5WcHvf07dq-9leBheVaG8ydfc6os0ko0N6l4JgBTY7rTqkLMhE/s3264/Photo%20Feb%2005%202024,%205%2006%2017%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwxYNw2w2gM52rV2nL-HbXqw2i0x78AdW4N_3XAn-66AoAKZcoe42WkuaK-f_X6Ne6HfUWyugpHkcYhGPDbP3AC3P4RaKnu-5Yz8fMWQ4WG-j89ZmCab9ZM2LMXhObk1OxeBGcCStkq5WcHvf07dq-9leBheVaG8ydfc6os0ko0N6l4JgBTY7rTqkLMhE/w640-h480/Photo%20Feb%2005%202024,%205%2006%2017%20PM.jpg" width="640" /></a></p><p><b>Scrape veggies into a bowl. </b></p><p><b>Return pan to a medium flame and add 1 teaspoon of oil.</b></p><p><b>Drop minced garlic into the oil and let it turn golden brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcTe9JC5uTHeo5XO41ZWRxJf8k-3YH-M06N2jC3FOa4PVYyZ8USEkxTVAZdF20pf9HzaF8ZSQwIjJHCVRy4IAO7kp9nrSAXD0iet2Yvhh2byRTMebJ5nuk6Ka8mJ71VSyEP2CJEXweBES9gJKtiYvJl65kRwCh8hIiCFYUXcSkqsVAIVADiqLb-uWH6CX/s3264/Photo%20Feb%2005%202024,%205%2012%2038%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcTe9JC5uTHeo5XO41ZWRxJf8k-3YH-M06N2jC3FOa4PVYyZ8USEkxTVAZdF20pf9HzaF8ZSQwIjJHCVRy4IAO7kp9nrSAXD0iet2Yvhh2byRTMebJ5nuk6Ka8mJ71VSyEP2CJEXweBES9gJKtiYvJl65kRwCh8hIiCFYUXcSkqsVAIVADiqLb-uWH6CX/w640-h480/Photo%20Feb%2005%202024,%205%2012%2038%20PM.jpg" width="640" /></a></p><p><b>Spoon cauliflower rice into the pan and saute for 3-4 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYmhUCrRRzwmJUHWFBsleqIhgA5GCJlS_vx_CPMPr43d31r2_ProY6VId6KDzb8KjffbNjmD8CI1TdudVG7ET0r-apSSjz4Nl9V8398wWDlhU6_6wCSdkgIpgvZlq5yh0ezI-E9rQnjx5AindEnUfig390sOh93vwoRmv253y24U9L7zAjdzP-antrmfJ/s3264/Photo%20Feb%2005%202024,%205%2013%2031%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYmhUCrRRzwmJUHWFBsleqIhgA5GCJlS_vx_CPMPr43d31r2_ProY6VId6KDzb8KjffbNjmD8CI1TdudVG7ET0r-apSSjz4Nl9V8398wWDlhU6_6wCSdkgIpgvZlq5yh0ezI-E9rQnjx5AindEnUfig390sOh93vwoRmv253y24U9L7zAjdzP-antrmfJ/w640-h480/Photo%20Feb%2005%202024,%205%2013%2031%20PM.jpg" width="640" /></a></p><p><b>Add corn to the pan, </b><b>season with kosher salt</b><b> stir well and cover pan. Cook veggies for 3-5 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHXPUZTkZGJ5JV5WJARGjaAPfXBWX5SpacloszpABmmgqtB2i3AEFZMXwa66GmAHcUtTb0DOidq0gQohHJ3Le2tOdJmQavSHuTVW4Ldx01B61Q4X7gcNvXmBivr3PmjKq3eyOLrdOwpeD2kdp5JYznjf-eQS_69X5Qz-qVtObQiwKPN2HVZsjVmvdgBTk/s3264/Photo%20Feb%2005%202024,%205%2018%2046%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHXPUZTkZGJ5JV5WJARGjaAPfXBWX5SpacloszpABmmgqtB2i3AEFZMXwa66GmAHcUtTb0DOidq0gQohHJ3Le2tOdJmQavSHuTVW4Ldx01B61Q4X7gcNvXmBivr3PmjKq3eyOLrdOwpeD2kdp5JYznjf-eQS_69X5Qz-qVtObQiwKPN2HVZsjVmvdgBTk/w640-h480/Photo%20Feb%2005%202024,%205%2018%2046%20PM.jpg" width="640" /></a></p><p><b>Blend cilantro, garlic, cumin, chile flakes, honey, lime juice and olive oil till smooth and creamy. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWvudcLt1SX-hNOEPaCLHkB7R0nkKRmsT-pLcbGTonh-OY-AUtGNP_lMEkjdobQsH1DMgWOmG7iAmuk6lL3ZI6afdCEX77C8egr57GnQ_urIOFlq-Q04BO9IQJe34oZlXNLY80WAgRu_BUgxl4jwHFmlGO0CVtW7Sse77xmR2OZIOijhqOMDHG5DTTZlw/s3264/Photo%20Feb%2005%202024,%205%2009%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWvudcLt1SX-hNOEPaCLHkB7R0nkKRmsT-pLcbGTonh-OY-AUtGNP_lMEkjdobQsH1DMgWOmG7iAmuk6lL3ZI6afdCEX77C8egr57GnQ_urIOFlq-Q04BO9IQJe34oZlXNLY80WAgRu_BUgxl4jwHFmlGO0CVtW7Sse77xmR2OZIOijhqOMDHG5DTTZlw/w640-h480/Photo%20Feb%2005%202024,%205%2009%2052%20PM.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHBTt3qCF02ct96W-4TJ9pxj_k1UJHK2qP6eVqqTIg-WQrXzbxCgQhY5AJKQZnH-JA6bPbLOGhpWH_4MbiSxAZkpv6y3Fgy518sN7a1Qp4nwD4mCWEufr6x7NZaVlSGpyUKCQL9rThyphenhyphenHMGYwAZOa1WRjTSptQm2jL4DD81DS8AE_pnehmsoPYJDO_6Ipi/s3264/Photo%20Feb%2005%202024,%205%2020%2050%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHBTt3qCF02ct96W-4TJ9pxj_k1UJHK2qP6eVqqTIg-WQrXzbxCgQhY5AJKQZnH-JA6bPbLOGhpWH_4MbiSxAZkpv6y3Fgy518sN7a1Qp4nwD4mCWEufr6x7NZaVlSGpyUKCQL9rThyphenhyphenHMGYwAZOa1WRjTSptQm2jL4DD81DS8AE_pnehmsoPYJDO_6Ipi/w640-h480/Photo%20Feb%2005%202024,%205%2020%2050%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><b>Spoon cauliflower and corn into a serving bowl.</b></p><p><b>Top with sweet potato and shishitos.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LCNQZ6f9bXWINq69ee7I9JbDG0ryYLGpKWQhk8QBv_vPe2EwqdZ3MPZOoxE-ggjLud_2-SsEEky5RU8IOtLYu126M0wmi80HBihNF0Mfoeq49Fr4ocpWD5e6mqLf8ZaLAc08AWScJrGTyJJ3_n_nU6LsToE9xUIDjCyKeKyuihn5D7ko_JLIQh9Li8K3/s3264/Photo%20Feb%2005%202024,%207%2048%2036%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LCNQZ6f9bXWINq69ee7I9JbDG0ryYLGpKWQhk8QBv_vPe2EwqdZ3MPZOoxE-ggjLud_2-SsEEky5RU8IOtLYu126M0wmi80HBihNF0Mfoeq49Fr4ocpWD5e6mqLf8ZaLAc08AWScJrGTyJJ3_n_nU6LsToE9xUIDjCyKeKyuihn5D7ko_JLIQh9Li8K3/w640-h480/Photo%20Feb%2005%202024,%207%2048%2036%20PM.jpg" width="640" /></a></p><p><b>Season generously with green sauce.</b></p><p><b>Toss rice and enjoy!</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A58UYkrH7NoVzmGAzSX4hIgQxrc4j0mJxkxppNO2OolpPbhBOdeXJG5f68jDBwJcOw4tH9ZcYmI-pr9CmkiWEIokhLHbPf1-j0qQD5yYH8Ry84behMV5ajoz3Vb0mYr4xiDuzMvli6Vv4fhi3MsbYLZRO6U5v0IDj7XeEPzo16nLV585YII1ZPsBz9sS/s3264/Photo%20Feb%2005%202024,%207%2049%2031%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0A58UYkrH7NoVzmGAzSX4hIgQxrc4j0mJxkxppNO2OolpPbhBOdeXJG5f68jDBwJcOw4tH9ZcYmI-pr9CmkiWEIokhLHbPf1-j0qQD5yYH8Ry84behMV5ajoz3Vb0mYr4xiDuzMvli6Vv4fhi3MsbYLZRO6U5v0IDj7XeEPzo16nLV585YII1ZPsBz9sS/w640-h480/Photo%20Feb%2005%202024,%207%2049%2031%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbvb_MsBZ1nbeTRg0HLgaqhU1fXkwOJvKQnp9-SsKe_ESn-NLZSyGqZQh8RJDWcC5oY0Yfl-sMD5PllWy4FfNb8by9CNW26FFeRWzfiwOU_wLDbItrSAPh4c2H0JBtOsG8ZhDSezi_3o851gHy2sgJ-uVne_eFiYOs6PHf8KrkoCf-Y85fQFigg4ECC85/s3264/Photo%20Feb%2005%202024,%207%2049%2042%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqbvb_MsBZ1nbeTRg0HLgaqhU1fXkwOJvKQnp9-SsKe_ESn-NLZSyGqZQh8RJDWcC5oY0Yfl-sMD5PllWy4FfNb8by9CNW26FFeRWzfiwOU_wLDbItrSAPh4c2H0JBtOsG8ZhDSezi_3o851gHy2sgJ-uVne_eFiYOs6PHf8KrkoCf-Y85fQFigg4ECC85/w640-h480/Photo%20Feb%2005%202024,%207%2049%2042%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b>This side lives up to its expectations. So much flavor, very few carbs .... so it makes my top twenty list.</b><br /><b><br /></b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-19950673954293275662024-01-01T13:18:00.000-05:002024-01-01T13:18:10.797-05:00Potato Latkes With Smoked Salmon<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQz-feP-VM__79rRQcOMOUqzmdAg21DVjwG3KPG9d6LQ4HO0vIVf65gMnGjpFfVCDTeTGojc4-ZyfN8trGyBA_Jhf8QM6A_kCPSQGPfWiQ_QkmdRrXOY3TAqBYnU9XrdwG7RINeS1ecNsaOJ0Zyyjjkn5hiifY_ipNcsYZSvFXhlZxPnIo10EXDPPZsXW/s4032/Photo%20Dec%2031%202023,%209%2006%2055%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQz-feP-VM__79rRQcOMOUqzmdAg21DVjwG3KPG9d6LQ4HO0vIVf65gMnGjpFfVCDTeTGojc4-ZyfN8trGyBA_Jhf8QM6A_kCPSQGPfWiQ_QkmdRrXOY3TAqBYnU9XrdwG7RINeS1ecNsaOJ0Zyyjjkn5hiifY_ipNcsYZSvFXhlZxPnIo10EXDPPZsXW/w640-h480/Photo%20Dec%2031%202023,%209%2006%2055%20PM.jpg" width="640" /></a></p><p><br /></p><p> A celebratory meal is the best way to end the year and begin another. What could be more luscious than potatoes, smoked salmon and sour cream. A sprinkling of dill, some cracked black pepper and my first course sets the motif for a foodworthy evening. A great bottle of wine, the love of my life by my side and the new year looks very prominsing.</p><p><br /></p><p><b>POTATO LATKES WITH SMOKED SALMON</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>4 medium sized Gold Potatoes</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1/3 cup Matzo Meal</b></p><p><b>Canola Oil</b></p><p><b>Smoked Salmon slices</b></p><p><b>Sour Cream</b></p><p><b>Dill Fronds</b></p><p><b><br /></b></p><p><b>Grate potatoes. (I used a food processor with a grater blade. It took 1 minute!)</b></p><p><b>Add salt and matzo meal to potatoes. Mix well.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtRrE8O-2x79_9NY1YBBFdMLUj45YrP07euUmidpHIGvGJUsNLhKXOGBRzUcBE_62fwFMVX3hphciT1euPKCRAoGW-TV-0KdxQ24Jq-eF0yotDrk8KtlC2B1Q4Y17xXa4aBw4sKpYtT2Dm8t5GnNnbYKXaTW7_fCnGeduTGJM0LBfc-Pa3_BWvQiiHpBn/s3264/Photo%20Dec%2031%202023,%206%2029%2000%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtRrE8O-2x79_9NY1YBBFdMLUj45YrP07euUmidpHIGvGJUsNLhKXOGBRzUcBE_62fwFMVX3hphciT1euPKCRAoGW-TV-0KdxQ24Jq-eF0yotDrk8KtlC2B1Q4Y17xXa4aBw4sKpYtT2Dm8t5GnNnbYKXaTW7_fCnGeduTGJM0LBfc-Pa3_BWvQiiHpBn/w640-h480/Photo%20Dec%2031%202023,%206%2029%2000%20PM.jpg" width="640" /></a></p><p><b>Heat canola oil in a nonstick pan. </b></p><p><b>Make a small clump of potato. Flatten it in the palm of your hand. I make mine into a 3 inch thin disc.</b></p><p><b>Place it in the saucepan and flatten with a spatula.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sX4Gjc1dUw9YMWT0QqJBHLnYpuXpUlj8X9fug7Wb2dDIRlqUxzMZmaIvOagKhfhhJmYDJ9YSuKtzu7-ghsJqcIaB9bSbBvJN5uIcG3v-X-pU2BztEwBtAKth2BVO0sYFAcKzN_jhp771j-TIi2ieih-WD1pNeCVip9XVDgQO-qei_dFyksEeVJ2vyXhw/s3264/Photo%20Dec%2031%202023,%206%2030%2016%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sX4Gjc1dUw9YMWT0QqJBHLnYpuXpUlj8X9fug7Wb2dDIRlqUxzMZmaIvOagKhfhhJmYDJ9YSuKtzu7-ghsJqcIaB9bSbBvJN5uIcG3v-X-pU2BztEwBtAKth2BVO0sYFAcKzN_jhp771j-TIi2ieih-WD1pNeCVip9XVDgQO-qei_dFyksEeVJ2vyXhw/w640-h480/Photo%20Dec%2031%202023,%206%2030%2016%20PM.jpg" width="640" /></a></p><p><b>Add more oil by the spoonful if needed.</b></p><p><b>Make more discs and fry as many as your saucepan will hold. </b></p><p><b>Fry till golden on both sides, for 4-5 minutes.</b></p><p><b>Keep latkes warm in a 300F oven while you fry the rest.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYHIpo3ylS9nrc9VeBUjZqorhBNCmsK-VY1wEGweUiq0MytJVweb8vy-zEVs0fbZXm3QKKI7jvInA-XjHW2bp0XaadoUxURmz_bAm5BL9MJm7Wpv87c4qmSpPjpt2H-hlGAGjQuiHm9HxMxdr-hkCFOWGDBHeXC6VXiDNki8kTyKas_CzvFbf1kouMmWJ/s3264/Photo%20Dec%2031%202023,%206%2039%2053%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLYHIpo3ylS9nrc9VeBUjZqorhBNCmsK-VY1wEGweUiq0MytJVweb8vy-zEVs0fbZXm3QKKI7jvInA-XjHW2bp0XaadoUxURmz_bAm5BL9MJm7Wpv87c4qmSpPjpt2H-hlGAGjQuiHm9HxMxdr-hkCFOWGDBHeXC6VXiDNki8kTyKas_CzvFbf1kouMmWJ/w640-h480/Photo%20Dec%2031%202023,%206%2039%2053%20PM.jpg" width="640" /></a></p><p><b>Place 3 latkes on a plate. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJCfN2fhmlFN_69roC5nNFHbkLm4VcAHkhhOkYWVL4EEw56TOnwFoeDDfvxZVx_73t4SBJaR6gRrAn7fxKRx_6S0BYRjr9Yk3anq9hmbR5bZTPQAXy_UAafaztrPYtiI8YzC1pnDW71BGPUg9hRypo-MsDyu7DLXxs24tFC2yJzMjWTSq4eWVNHHlCsq4/s4032/Photo%20Dec%2031%202023,%209%2004%2004%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJCfN2fhmlFN_69roC5nNFHbkLm4VcAHkhhOkYWVL4EEw56TOnwFoeDDfvxZVx_73t4SBJaR6gRrAn7fxKRx_6S0BYRjr9Yk3anq9hmbR5bZTPQAXy_UAafaztrPYtiI8YzC1pnDW71BGPUg9hRypo-MsDyu7DLXxs24tFC2yJzMjWTSq4eWVNHHlCsq4/w640-h480/Photo%20Dec%2031%202023,%209%2004%2004%20PM.jpg" width="640" /></a></p><p><b>Dollop sour cream over them. </b></p><p><b>Drape smoked salmon over cream. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQY6YfT0h7aOlpiGBVBcWlOWDgJAW3v1CigjYmlfAO5pU21WWPIwqAyBeO3cDY58vipHY0D3UFQ_d1W60n9KvkmosQctc3c5TwVssMJZ7ORdRFXZbuWIC782vwBw1DnNj23QWAdiyM9oXAb0JqW3aJEOvutTN19YicISqi8wSPO2xDg8X9KBOupy4Rxeb/s4032/Photo%20Dec%2031%202023,%209%2005%2019%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijQY6YfT0h7aOlpiGBVBcWlOWDgJAW3v1CigjYmlfAO5pU21WWPIwqAyBeO3cDY58vipHY0D3UFQ_d1W60n9KvkmosQctc3c5TwVssMJZ7ORdRFXZbuWIC782vwBw1DnNj23QWAdiyM9oXAb0JqW3aJEOvutTN19YicISqi8wSPO2xDg8X9KBOupy4Rxeb/w640-h480/Photo%20Dec%2031%202023,%209%2005%2019%20PM.jpg" width="640" /></a></p><p><b>Garnish with dill and fresh cracked black pepper.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOaQS90VeLHDx4LP3TrmH0XN0NBW22LsjY-s7YGWxxBVKgM1lQB3eIEX0cywuqSB7Ui88bUz_G8LGQLXC9EfwlJZAEKAaxRQV-hDj_ohwFhyphenhyphenyIcqQTZedcjupKyPINluFyC9Oejtn9_pKYqUcK9ppam1jblj9oZn13ZxVyHaNK9a5n8fCUH7arIIFvah8/s4032/Photo%20Dec%2031%202023,%209%2009%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOaQS90VeLHDx4LP3TrmH0XN0NBW22LsjY-s7YGWxxBVKgM1lQB3eIEX0cywuqSB7Ui88bUz_G8LGQLXC9EfwlJZAEKAaxRQV-hDj_ohwFhyphenhyphenyIcqQTZedcjupKyPINluFyC9Oejtn9_pKYqUcK9ppam1jblj9oZn13ZxVyHaNK9a5n8fCUH7arIIFvah8/w640-h480/Photo%20Dec%2031%202023,%209%2009%2020%20PM.jpg" width="640" /></a></p><p><b>Enjoy!</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz7nF8svS3sMfcx1uu3nQgEl5WQUzK8qpzntAzIKZWtOXIWi34ktVfuCwn5GQhZEyb66-kJNZLc3rYLPovIL62Y_0DW0tLx7gODuc1ma_YbG4YN3TyankIKsmWZwosT8Ol_sKKBcp0qPntmX_xrhRO6nDH3a6eTuTtUCJsYYo1SVq1WXkSKvqgWTfRgsm/s4032/Photo%20Dec%2031%202023,%209%2009%2038%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz7nF8svS3sMfcx1uu3nQgEl5WQUzK8qpzntAzIKZWtOXIWi34ktVfuCwn5GQhZEyb66-kJNZLc3rYLPovIL62Y_0DW0tLx7gODuc1ma_YbG4YN3TyankIKsmWZwosT8Ol_sKKBcp0qPntmX_xrhRO6nDH3a6eTuTtUCJsYYo1SVq1WXkSKvqgWTfRgsm/w640-h480/Photo%20Dec%2031%202023,%209%2009%2038%20PM.jpg" width="640" /></a></div><br /><b>Happy New Year to you and your near and dear ones!</b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-46367376226848692872023-12-27T16:13:00.001-05:002023-12-27T16:13:35.788-05:00Dilled Potato Salad <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MH50bAasvzPbLNkf399GtSDs7Cn4Z2Vz8ab__cBJ3Num539Ep-Twg_TJIqYEZWPwUD_lLCmKWnb__FieGN7MGBTcgQP9M0-bMw9kODsRlfQtbCcTgUkiJ9OWv78RxQQQ-RRJ1O4pN5lmrBVpE5X6skFECc9LCZ5iROwl_-9hVCfD9MGvZFqtTFUY_TvJ/s4032/Photo%20Dec%2026%202023,%201%2015%2022%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MH50bAasvzPbLNkf399GtSDs7Cn4Z2Vz8ab__cBJ3Num539Ep-Twg_TJIqYEZWPwUD_lLCmKWnb__FieGN7MGBTcgQP9M0-bMw9kODsRlfQtbCcTgUkiJ9OWv78RxQQQ-RRJ1O4pN5lmrBVpE5X6skFECc9LCZ5iROwl_-9hVCfD9MGvZFqtTFUY_TvJ/w640-h480/Photo%20Dec%2026%202023,%201%2015%2022%20PM.jpg" width="640" /></a></p><p><br /></p><p>A dear friend is moving away. His wife was part of our docent group at the <a href="https://nassaumuseum.org/">museum. </a> We still call ourselves the Great 8 and fondly remember our beloved colleague Irene and the good times our group of eight shared. We have been together for twelve years, celebrating art and life with a passion. I invite the group to his farewell lunch. The camaraderie still reverberates as we spend the afternoon reminiscing with humorous anecdotes and a little sadness.</p><p>Some chicken and rice, baked salmon with green beans, eggplant pasta and this potato and dill salad. </p><p>This salad is such a surprise. No drippy mayo. No mushy potato. Just a mouthful of fresh herbal flavors, a touch of tang from lemon and olives, some crunch from shallots and celery.... different and delicious. Try it.</p><p><br /></p><p><b>DILLED POTATO SALAD</b></p><p><b>Adapted from The Mediterranean Dish</b></p><p><b>Serves 6</b></p><p><b><br /></b></p><p><b>1 lb small potatoes (Fingerlings, Mini Gold or Red)</b></p><p><b>1 cup pitted mixed Olives </b></p><p><b>1/2 cup diced Celery</b></p><p><b>2 Shallots, thinly sliced</b></p><p><b>1/2 cup Dill fronds, roughly chopped </b></p><p><b>1/2 cup Parsley leaves, roughtly chopped</b></p><p><b>1/2 teaspoon Lemon paste (optional)</b></p><p><b>1/4 cup Red Wine Vinegar</b></p><p><b>1 Lemon, juiced</b></p><p><b>1 teaspoon Thyme leaves</b></p><p><b>1 teaspoon Dijon Mustard</b></p><p><b>1/2 teaspoon Garlic paste</b></p><p><b>1/4 cup extra virgin Olive Oil</b></p><p><b>1/4 teaspoon Kosher salt</b></p><p><b>Fresh ground Black Pepper</b></p><p><b><br /></b></p><p><b>Start potatoes in cold water and cook till just tender. Drain and cool.</b></p><p><b>Whisk vinegar, lemon juice, thyme leaves, mustard, garlic, oil, salt and pepper in a bowl or jar.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL6RamnO89FYb_0yyP8eQbvvtIG8uFIu05JM6XPG5XS1P-S-knXEfZuoEFRNQ3aC1XUtJvaY35_x00m_NDtUcwLP6WawXehYhgdODt3ZfSqjgWzk3tU3Fv5-QXupXiwvN0-3gmPMucRIxT51A6yko-I4DFku2b6qBJPyarYc9u6V3nR-TJu4RljANRkt4/s4032/Photo%20Dec%2026%202023,%2010%2031%2058%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBL6RamnO89FYb_0yyP8eQbvvtIG8uFIu05JM6XPG5XS1P-S-knXEfZuoEFRNQ3aC1XUtJvaY35_x00m_NDtUcwLP6WawXehYhgdODt3ZfSqjgWzk3tU3Fv5-QXupXiwvN0-3gmPMucRIxT51A6yko-I4DFku2b6qBJPyarYc9u6V3nR-TJu4RljANRkt4/w640-h480/Photo%20Dec%2026%202023,%2010%2031%2058%20AM.jpg" width="640" /></a></p><p><b>Cut potatoes in half if small, or quarters if bigger. </b></p><p><b>Place potatoes, celery, olives, shallots, dill and parsley in a bowl. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9LieI61IcgAFWKcxBpkhtX52b0zBV5ko4paJrk9TSz9rNLXNb7-o_Q0RuS-g2fTa6z2sSeryj72Qb17cnmyjt1zfveyncH-5FMHQZT89tMLK9gRQ2jAhxSTrmR0grCm0sN1_KcyENwE8CbLOWTRNSUmLeRPyTVTYukIgCDQBNhT_s7-0II3JQ-u6DtmQ/s4032/Photo%20Dec%2026%202023,%209%2044%2050%20AM%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG9LieI61IcgAFWKcxBpkhtX52b0zBV5ko4paJrk9TSz9rNLXNb7-o_Q0RuS-g2fTa6z2sSeryj72Qb17cnmyjt1zfveyncH-5FMHQZT89tMLK9gRQ2jAhxSTrmR0grCm0sN1_KcyENwE8CbLOWTRNSUmLeRPyTVTYukIgCDQBNhT_s7-0II3JQ-u6DtmQ/w640-h480/Photo%20Dec%2026%202023,%209%2044%2050%20AM%20(1).jpg" width="640" /></a></p><p><b>Season potatoes with lemon paste, salt and pepper.</b></p><p><b>Pour dressing over potatoes. Mix gently. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJsE6gIuySwfGRFU1Q2Lt_wX6CDBaWXI1jva2U3gnyqUs8bEhFwvHmNEaPf7q7kl03a4wDsCLpoQGjF6tm5Vgsf7z6K_WQmfkVpI-5bAgH4bbMcS8TIAVsnsay-pVdKyg59F19objMW5RIvK_XFzO_WZQBdtwy5CpR9KV2i7g5NcNFOh4DZSSkbJDAjA0/s4032/Photo%20Dec%2026%202023,%2010%2033%2045%20AM%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJsE6gIuySwfGRFU1Q2Lt_wX6CDBaWXI1jva2U3gnyqUs8bEhFwvHmNEaPf7q7kl03a4wDsCLpoQGjF6tm5Vgsf7z6K_WQmfkVpI-5bAgH4bbMcS8TIAVsnsay-pVdKyg59F19objMW5RIvK_XFzO_WZQBdtwy5CpR9KV2i7g5NcNFOh4DZSSkbJDAjA0/w640-h480/Photo%20Dec%2026%202023,%2010%2033%2045%20AM%20(1).jpg" width="640" /></a></p><p><b>Refrigerate for 1/2 hour. </b></p><p><b>Scatter dill fronds over potatoes and serve.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6HPSbo9E2UopBg-hPpYci3LySOC5T5xDaXOsa_3Hp8njA4IwrFeAXYdY32VcAmtZR3mm-nRaQc2A7xVid1qMPpHmeuehE-713JRzazT3YWNNZMXl0ztza6QwVJVlrbdrRKuhyYlS65kM4yU6mVOWa5EnicLQQIH8I6TRZ-QbWwHrnDkYStmFhbS87QqZ/s4032/Photo%20Dec%2026%202023,%201%2015%2019%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih6HPSbo9E2UopBg-hPpYci3LySOC5T5xDaXOsa_3Hp8njA4IwrFeAXYdY32VcAmtZR3mm-nRaQc2A7xVid1qMPpHmeuehE-713JRzazT3YWNNZMXl0ztza6QwVJVlrbdrRKuhyYlS65kM4yU6mVOWa5EnicLQQIH8I6TRZ-QbWwHrnDkYStmFhbS87QqZ/w640-h480/Photo%20Dec%2026%202023,%201%2015%2019%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRD-dADoBTMlWm7XzS35ARt7eApxEWNJR3-1mJj60PxJxi4kZ6FH21pE6jQrJWLqoeBc5sYfY4VyLCr9Ur3XXpQLVT9CrUJopbouD3xLrS0MPQ8oeuVl9mYc9KagO45lL5kRNnquOVihimg1c1V_PvYcdUk4WOqeNVtpmTbz7me8Fr_ZW-jaQJNcfoVaK/s4032/Photo%20Dec%2026%202023,%201%2015%2025%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRD-dADoBTMlWm7XzS35ARt7eApxEWNJR3-1mJj60PxJxi4kZ6FH21pE6jQrJWLqoeBc5sYfY4VyLCr9Ur3XXpQLVT9CrUJopbouD3xLrS0MPQ8oeuVl9mYc9KagO45lL5kRNnquOVihimg1c1V_PvYcdUk4WOqeNVtpmTbz7me8Fr_ZW-jaQJNcfoVaK/w640-h480/Photo%20Dec%2026%202023,%201%2015%2025%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>The warmth of genuine friendship, the sound of animated chatter and the clink of fork and spoon is life affirming!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-21706197379556331832023-12-18T21:22:00.001-05:002023-12-18T21:22:33.259-05:00Tilapia with Bok Choy and Sake<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fxKt2noYQYUXo0c0FQ6OKOaNoGgE8RgqDtIJ0Zmqnv_v22qew9x9fgICkTbEK1U_NMIwVWUvjNVuDyazacHXLI-g8KWg9RzqdrF6s-s14NcaDtY4qGIUQox_luIm5oaWmhkLn7j20WkxsNADDGAdNu1H5zhCjBopdmo3W8Fxcm4G0jR2h4gYEeb5Qdm-/s4032/Photo%20Dec%2018%202023,%207%2053%2022%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fxKt2noYQYUXo0c0FQ6OKOaNoGgE8RgqDtIJ0Zmqnv_v22qew9x9fgICkTbEK1U_NMIwVWUvjNVuDyazacHXLI-g8KWg9RzqdrF6s-s14NcaDtY4qGIUQox_luIm5oaWmhkLn7j20WkxsNADDGAdNu1H5zhCjBopdmo3W8Fxcm4G0jR2h4gYEeb5Qdm-/w640-h480/Photo%20Dec%2018%202023,%207%2053%2022%20PM.jpg" width="640" /></a></p><p>A resolution to eat fish twice a week has me scratching my head. My favorite fish recipes involve some kind of light frying so when I come across a baked fish I am thrilled. </p><p>Tilapia filets sit atop browned bok choy. Braised in a sake bath, the fish roasts quickly. When done, the fish is dressed with a soy, garlic and vinegar sauce. Simpleness personified and yet bursting with flavor, the fish is delicious.</p><p><br /></p><p><b>TILAPIA WITH BOKCHOY AND SAKE</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>2 Tilapia filets</b></p><p><b>1 teaspoon Canola Oil</b></p><p><b>4 large Bok Choy leaves</b></p><p><b>1/2 cup Sake or White Wine</b></p><p><b>3 teaspoon low sodium Soy Sauce</b></p><p><b>2 teaspoon Rice Vinegar</b></p><p><b>1 teaspoon Sesame Oil</b></p><p><b>1-2 Garlic cloves</b></p><p><b>1 Scallion</b></p><p><b>1/4 cup Cilantro leaves</b></p><p><b><br /></b></p><p><b>Heat oven to 400F/200C.</b></p><p><b>Season tilapia with salt and pepper.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-lwTj82BJcD7IJwWok7RC7vhIJMZtbhljPNqFzVtM5tSM5yPmmOpC2SONU3-8fe38xYACtgyrVS4ngkpO4LmlQC5Cv_Wd_EvKG5Tkpss30Rd3Izt8YiVWslh_HTGLVH6jbbPVdzBfyekjOMZoCMZiqWgsdvqAsnp5zvykuXkIMQfgD6nLSC2o23UavLD/s4032/Photo%20Dec%2018%202023,%207%2033%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-lwTj82BJcD7IJwWok7RC7vhIJMZtbhljPNqFzVtM5tSM5yPmmOpC2SONU3-8fe38xYACtgyrVS4ngkpO4LmlQC5Cv_Wd_EvKG5Tkpss30Rd3Izt8YiVWslh_HTGLVH6jbbPVdzBfyekjOMZoCMZiqWgsdvqAsnp5zvykuXkIMQfgD6nLSC2o23UavLD/w640-h480/Photo%20Dec%2018%202023,%207%2033%2020%20PM.jpg" width="640" /></a></div></div><br /><p></p><p><b>If bok choy leaves are large cut them in half. </b></p><p><b>Heat oil in an ovenproof nonstick saucepan.</b></p><p><b>Add bok choy stems into the pan. Saute till stems turn light brown on the edges.</b></p><p><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVLFJ2nMTd1PSV8VeoTr0e6homkuExBuKrDjMxD4RdoH-ePjWLq5Yy7r2zTzm8xNDCkS6jqqJLm22qhiAiqCbH7p2kp8DhXWyvu1J2BkaI91xl0GgoUXV-7IzmOBVNDiEADTdImCTPn7a-MgsXGqFabmGnonovTbSQFYm5ov5KSMJxqIXOO_UBnaAs6S_/s4032/Photo%20Dec%2018%202023,%207%2032%2049%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioVLFJ2nMTd1PSV8VeoTr0e6homkuExBuKrDjMxD4RdoH-ePjWLq5Yy7r2zTzm8xNDCkS6jqqJLm22qhiAiqCbH7p2kp8DhXWyvu1J2BkaI91xl0GgoUXV-7IzmOBVNDiEADTdImCTPn7a-MgsXGqFabmGnonovTbSQFYm5ov5KSMJxqIXOO_UBnaAs6S_/w640-h480/Photo%20Dec%2018%202023,%207%2032%2049%20PM.jpg" width="640" /></a></b></p><p><b>Add the leafy greens to the pan. Saute till they are limp about 2 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2J_8lw60NjiQAgZjcMdmy6YWQPPilfBskGm_kPBIEk7M5Nw69rB0ReYpzV-r7c2np2NR1aQT4IPTzOICoSm5-bGDFc0adUs1RfGNNGqYm6okAb4jkgT7I2BAiVxpzOLThgQqmEqDDsyiBAsjVbiOIhyphenhyphenb5cGN0UXaUaIf6NiZF4UtOlmNH6CGexxSmM7a/s4032/Photo%20Dec%2018%202023,%207%2036%2013%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9-VXUJ557gkER6NpQzMiOWvm3CJTH5y5u8hYdN5-RGtEHRlQ0EVB8KZjXEXnreSiBb73FaCZ9CIY9D5J_Gvg9G_WYKgyOrrl3jvTA3Te_G29OJ-v4FqwJskIiH46foPQfcJ6SjdGZh5RhkXXdPdFoViX-l8X1l0p30e7LepojXN3DJ8j0J7m5TrZt-l-/s4032/Photo%20Dec%2018%202023,%207%2033%2056%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9-VXUJ557gkER6NpQzMiOWvm3CJTH5y5u8hYdN5-RGtEHRlQ0EVB8KZjXEXnreSiBb73FaCZ9CIY9D5J_Gvg9G_WYKgyOrrl3jvTA3Te_G29OJ-v4FqwJskIiH46foPQfcJ6SjdGZh5RhkXXdPdFoViX-l8X1l0p30e7LepojXN3DJ8j0J7m5TrZt-l-/w640-h480/Photo%20Dec%2018%202023,%207%2033%2056%20PM.jpg" width="640" /></a></p><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif2J_8lw60NjiQAgZjcMdmy6YWQPPilfBskGm_kPBIEk7M5Nw69rB0ReYpzV-r7c2np2NR1aQT4IPTzOICoSm5-bGDFc0adUs1RfGNNGqYm6okAb4jkgT7I2BAiVxpzOLThgQqmEqDDsyiBAsjVbiOIhyphenhyphenb5cGN0UXaUaIf6NiZF4UtOlmNH6CGexxSmM7a/w640-h480/Photo%20Dec%2018%202023,%207%2036%2013%20PM.jpg" width="640" /><p></p><p><b>Pour sake into the pan. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5ENzugACLFrgvRUZnf4CXnabrTDYpK_bEVEjNO86lPaGdeP4Lad-YGM-E-BBIVDtl_uJJSyk3tsGSj1Qnf4MSS4TP7NNOoCukOE4wwhXOehp_1j6jaGsdoytZNXQeiSwDsU_3wDj4o5qvYsgpnLqAMIe6_z4On_UQTr0uKynq6ANr-424Rl1MXTpqUfq/s4032/Photo%20Dec%2018%202023,%207%2036%2040%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib5ENzugACLFrgvRUZnf4CXnabrTDYpK_bEVEjNO86lPaGdeP4Lad-YGM-E-BBIVDtl_uJJSyk3tsGSj1Qnf4MSS4TP7NNOoCukOE4wwhXOehp_1j6jaGsdoytZNXQeiSwDsU_3wDj4o5qvYsgpnLqAMIe6_z4On_UQTr0uKynq6ANr-424Rl1MXTpqUfq/w640-h480/Photo%20Dec%2018%202023,%207%2036%2040%20PM.jpg" width="640" /></a></p><p></p><p><b>Top with seasoned fish and bake for 10 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm3svXYO94Hvs2-Rz4Suyh00xUiZX5ZFs9S0TRQ56-AvODuLnG7SfOgkfkF4NjjLaHtL5yDY21iT0oM80nGWPrkMbPBvrXoPdehsP0uurrDLBXx2smZsB7JApNH9_V8bSmVys6tvboZv1-PfBnNu1JyZ1xXerHLky73Yp5VjCXPhSTMqrMtgRLKtBnE9d/s4032/Photo%20Dec%2018%202023,%207%2037%2001%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgm3svXYO94Hvs2-Rz4Suyh00xUiZX5ZFs9S0TRQ56-AvODuLnG7SfOgkfkF4NjjLaHtL5yDY21iT0oM80nGWPrkMbPBvrXoPdehsP0uurrDLBXx2smZsB7JApNH9_V8bSmVys6tvboZv1-PfBnNu1JyZ1xXerHLky73Yp5VjCXPhSTMqrMtgRLKtBnE9d/w640-h480/Photo%20Dec%2018%202023,%207%2037%2001%20PM.jpg" width="640" /></a></p><p><b>While fish bakes make sauce by mixing soy, vinegar and sesame oil in a bowl. </b></p><p><b>Mince garlic fine and add to sauce.</b></p><p><b>Chop cilantro leaves and add to the sauce. </b></p><p><b>Slice scallion thinly and add to the sauce. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8RuTTAIAjv_pfKDwonhWQNzbHFKIYCB5qFEkbM5mVzMrFlFTMKiEpYkmpH6nKfVCxIUQ9y-48SuoCnXXUaHMB1Q89qEQQsH_agRdikaphXQ1BPa7ZztiRaERaBN99VhG-OCK4cSzFda_w4B1WUfJYUlAMRHoSvP_59e3vc-yHugr1A1Vp2uUUz00J6q8/s4032/Photo%20Dec%2018%202023,%206%2002%2003%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8RuTTAIAjv_pfKDwonhWQNzbHFKIYCB5qFEkbM5mVzMrFlFTMKiEpYkmpH6nKfVCxIUQ9y-48SuoCnXXUaHMB1Q89qEQQsH_agRdikaphXQ1BPa7ZztiRaERaBN99VhG-OCK4cSzFda_w4B1WUfJYUlAMRHoSvP_59e3vc-yHugr1A1Vp2uUUz00J6q8/w640-h480/Photo%20Dec%2018%202023,%206%2002%2003%20PM.jpg" width="640" /></a></p><p><b>Take fish out of the oven. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt9Jn5UNHmYu5NxxxiCDwAk2e-7F8x1w7Rfuc7KE46Ip9OMf9lYSqMLQDoBXSnXb2IlwrO4d6BLEEO-F-jdtkRnswRM17x11T5-uLhrsnZrWKDA9yFttwFKzBpNT0xHriE6wymOrja2hnK_chN4VQvlvBP3JaamDCjtMzWLM20IAKfPvRqHpK58AWfOgJ/s4032/Photo%20Dec%2018%202023,%207%2050%2026%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt9Jn5UNHmYu5NxxxiCDwAk2e-7F8x1w7Rfuc7KE46Ip9OMf9lYSqMLQDoBXSnXb2IlwrO4d6BLEEO-F-jdtkRnswRM17x11T5-uLhrsnZrWKDA9yFttwFKzBpNT0xHriE6wymOrja2hnK_chN4VQvlvBP3JaamDCjtMzWLM20IAKfPvRqHpK58AWfOgJ/w640-h480/Photo%20Dec%2018%202023,%207%2050%2026%20PM.jpg" width="640" /></a></p><p><b>Place bok choy on a plate. Top with fish filet. Spoon sake over fish. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlZKi1xzKIV4xzMArxKmFZ-5TMgpepCY5YoxfyRAvd2GUY18H_UC0tdNIfk64rN6eTtOGZEzmbqiahZqywksB3YaAWETAsTYBI9MaMCs7mzN4cfwDIf7hGJDLVxNYAqt42agJTwwfNlitq1mrIREQtDZ_QqXeuWKYjisPCAOq7Fe6oiD0KUaWd8cmafny/s4032/Photo%20Dec%2018%202023,%207%2052%2021%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixlZKi1xzKIV4xzMArxKmFZ-5TMgpepCY5YoxfyRAvd2GUY18H_UC0tdNIfk64rN6eTtOGZEzmbqiahZqywksB3YaAWETAsTYBI9MaMCs7mzN4cfwDIf7hGJDLVxNYAqt42agJTwwfNlitq1mrIREQtDZ_QqXeuWKYjisPCAOq7Fe6oiD0KUaWd8cmafny/w640-h480/Photo%20Dec%2018%202023,%207%2052%2021%20PM.jpg" width="640" /></a></p><p><b>Dress fish generously with prepared sauce and enjoy.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflGDeMmLXBmMOqGVMezxuubVGwUh9u-syEURPOHaviX40fBTNZRNNIezBq9PlTTTYKEUyG1yRBHOJeQEO8kD_VBk_V6YwV4_LTgBnrN_2qFo4B3egnhBjea0tZYXxNvOrlrepr7dRZXkYho5h2yiQ9WE_dowXiPttBXlFtBEzoex7k49r9D0Sou4FZ3nl/s4032/Photo%20Dec%2018%202023,%207%2055%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflGDeMmLXBmMOqGVMezxuubVGwUh9u-syEURPOHaviX40fBTNZRNNIezBq9PlTTTYKEUyG1yRBHOJeQEO8kD_VBk_V6YwV4_LTgBnrN_2qFo4B3egnhBjea0tZYXxNvOrlrepr7dRZXkYho5h2yiQ9WE_dowXiPttBXlFtBEzoex7k49r9D0Sou4FZ3nl/w640-h480/Photo%20Dec%2018%202023,%207%2055%2052%20PM.jpg" width="640" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbp03Msd_lF1scNveCPaPyckPGDhvDLTktuTtmmFr5DO-TNJC8O9E3Jd6Wfc_QWL4vQTjZi3VfL63-Rhpnkxf_YhOQJg1LbAXljHo3qSOP-CiP5si9fafh9AdWhdBut7Y7mCI85EY54o_gwE2ua0_xx0VCQprFlCaN7W0lTqU5XvXYFv8jqrd3iDEOetkK/s4032/Photo%20Dec%2018%202023,%207%2052%2059%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbp03Msd_lF1scNveCPaPyckPGDhvDLTktuTtmmFr5DO-TNJC8O9E3Jd6Wfc_QWL4vQTjZi3VfL63-Rhpnkxf_YhOQJg1LbAXljHo3qSOP-CiP5si9fafh9AdWhdBut7Y7mCI85EY54o_gwE2ua0_xx0VCQprFlCaN7W0lTqU5XvXYFv8jqrd3iDEOetkK/w640-h480/Photo%20Dec%2018%202023,%207%2052%2059%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>We are astounded by this simple preparation. Carnivores become pescatarians!<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-90426785916500247852023-12-11T18:51:00.000-05:002023-12-11T18:51:26.554-05:00Pistachio Sugar Cookies<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76AWfdEJNjVJ5txlnbAX52g-OOFuRi3NGqPN0gLTeeLZtWfVQa4nER18cG62qh5TUuFohahHTRW3SS5R9SqyoHaDHuE_JCZA3G7Qf4VOpDXVgOBQBeVQKJQ0mYhXQEp_IHY75dE2fXxoOS-xPUHcK3vnh73k5H4dxE6n9oaDoWN6JUPveXg6GEu_waUXL/s4032/Photo%20Dec%2010%202023,%203%2049%2043%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76AWfdEJNjVJ5txlnbAX52g-OOFuRi3NGqPN0gLTeeLZtWfVQa4nER18cG62qh5TUuFohahHTRW3SS5R9SqyoHaDHuE_JCZA3G7Qf4VOpDXVgOBQBeVQKJQ0mYhXQEp_IHY75dE2fXxoOS-xPUHcK3vnh73k5H4dxE6n9oaDoWN6JUPveXg6GEu_waUXL/w480-h640/Photo%20Dec%2010%202023,%203%2049%2043%20PM.jpg" width="480" /></a></p><p><br /></p><p>Holiday love comes in diverse forms. Meaningful gestures, well intentioned help and edible gifts from my kitchen. They herald my love along with each bite. Meeting friends for lunch and handing over a little bag of goodies is my schtick. </p><p>Sugar cookies made with pistachio powder have a charm of their own. A tangy lemon icing with more pistachio takes it over the top. What more damage can a little more butter and sugar do for you this December? Tis the season to be merry and eat another cookie!</p><p><br /></p><p><b>PISTACHIO SUGAR COOKIES</b></p><p><b>Makes 25-30 cookies</b></p><p><b><br /></b></p><p><b>2 1/2 cups All Purpose Flour</b></p><p><b>1/2 teaspoon Baking Powder</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1 cup Butter ( 2 sticks)</b></p><p><b>3/4 cup Sugar</b></p><p><b>1 Egg</b></p><p><b>1 teaspoon Vanilla Extract</b></p><p><b>1/2 cup Pistachios</b></p><p><b><u>ICING</u></b></p><p><b>1 cup Confectioner's Sugar</b></p><p><b>2 tablespoons Corn Syrup</b></p><p><b>2 tablespoons Lemon Juice</b></p><p><b>Pistachio Powder</b></p><p><b><br /></b></p><p><b>Bring butter and egg to room temperature. Butter should be soft.</b></p><p><b>Grind pistachio till they are almost like powder. It is okay if you have small pieces in the mix. Keep 2 tablespoons aside in a bowl.</b></p><p><b>Whisk flour, baking powder and salt in a bowl.</b></p><p><b>Cream butter and sugar till light and fluffy about 2-3 minutes. Use a stand mixer or hand mixer. </b></p><p><b>Add egg and vanilla and beat till well mixed. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jk5jgTkQIL-UnRJGMA7wRErUabidG44ehqxjOAs4MVYXWP3D6jAhAPGocWhwCShy1u5C7GiTc735-Fr7p74Oy3U0_Bv9LFletmKe_Q7AJrkbYXjwus4Zn-W8ifI__0kH6v8s7r7F6QuSzTldW_peyQdO0iUdMbfbhclH4BbcyoYnzrURRXxmzEIa94xk/s4032/Photo%20Dec%2010%202023,%2011%2056%2047%20AM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jk5jgTkQIL-UnRJGMA7wRErUabidG44ehqxjOAs4MVYXWP3D6jAhAPGocWhwCShy1u5C7GiTc735-Fr7p74Oy3U0_Bv9LFletmKe_Q7AJrkbYXjwus4Zn-W8ifI__0kH6v8s7r7F6QuSzTldW_peyQdO0iUdMbfbhclH4BbcyoYnzrURRXxmzEIa94xk/w640-h480/Photo%20Dec%2010%202023,%2011%2056%2047%20AM.jpg" width="640" /></a></p><p><b>Add flour mix. Beat on lowest speed till just combined. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqe_1TaHRQSn3eJLPWRY3UjxkG8q3GiAE_e8Syms72nORXplfiXExwlRe757kDxDTs8iwX-ZpNnuzEkaIQh4AIFPeuMf1XUx79K7H84Sm42xLM8nVyT31jAn11ACj7MwTc2RV9-aUwI4KUZj4Kh7e5vblldrYHsxtUgYpnWceeXjJNg2jqGvmSVsI7GWY/s4032/Photo%20Dec%2010%202023,%2011%2058%2006%20AM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuqe_1TaHRQSn3eJLPWRY3UjxkG8q3GiAE_e8Syms72nORXplfiXExwlRe757kDxDTs8iwX-ZpNnuzEkaIQh4AIFPeuMf1XUx79K7H84Sm42xLM8nVyT31jAn11ACj7MwTc2RV9-aUwI4KUZj4Kh7e5vblldrYHsxtUgYpnWceeXjJNg2jqGvmSVsI7GWY/w640-h480/Photo%20Dec%2010%202023,%2011%2058%2006%20AM.jpg" width="640" /></a></p><p><b>Add pistachio powder and beat dough for 20 seconds. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfI2Tc13jXmoYs_DemEXaIjirrP6C9O7OM8fy-AtlYCuiRm3kZogKOjHFyG33xvUAxl2sVydOWqmpUlik0WFLeWGLZwmKnzDwc0Odx7xPhtF7I7QKxsGqJrPCfA3bAMfL-F1HC59om-k1RRdXLGv80iFuNhu7uDDaLbEOosHibehw131XBvF7S8X4kCqD/s4032/Photo%20Dec%2010%202023,%2012%2001%2009%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfI2Tc13jXmoYs_DemEXaIjirrP6C9O7OM8fy-AtlYCuiRm3kZogKOjHFyG33xvUAxl2sVydOWqmpUlik0WFLeWGLZwmKnzDwc0Odx7xPhtF7I7QKxsGqJrPCfA3bAMfL-F1HC59om-k1RRdXLGv80iFuNhu7uDDaLbEOosHibehw131XBvF7S8X4kCqD/w640-h480/Photo%20Dec%2010%202023,%2012%2001%2009%20PM.jpg" width="640" /></a></p><p><b>Scrape the dough into a plastic bag. Flatten the dough and refrigerate for 1 hour. </b></p><p><b>Heat oven to 350F/180C.</b></p><p><b>Scatter a little flour on your counter. </b></p><p><b>Roll dough out till is is 1/4 inch thick. </b></p><p><b>Use a 3" cutter to make the cookies. Wipe the cutter clean if the dough sticks to the cutter. Lay the cookies on parchment or silicone lined baking sheets. </b></p><p><b>Gather dough scraps, roll and cut again until you have used up all the dough. </b></p><p><b>Bake cookies for 13 minutes. </b></p><p><b>Cool cookies on a wire rack. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0d0auIxkgSpHtzrcJQ4E8WMVCa2YXPC2nTt6D0QAIa8ob_jIH9hird3KBVOWv17MHhbpqABc-dtFSWObAxbyV5DT657B1tdSWZzESZZ6y8uWu7C6w3gVyYyVZ4DctPDVEOQyR_xYGF1wA8M1ZOTz-lRlF6LBsM0O-GjpmKfUN3wb8lCqFk1_wH6PVXOi9/s4032/Photo%20Dec%2010%202023,%202%2011%2036%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0d0auIxkgSpHtzrcJQ4E8WMVCa2YXPC2nTt6D0QAIa8ob_jIH9hird3KBVOWv17MHhbpqABc-dtFSWObAxbyV5DT657B1tdSWZzESZZ6y8uWu7C6w3gVyYyVZ4DctPDVEOQyR_xYGF1wA8M1ZOTz-lRlF6LBsM0O-GjpmKfUN3wb8lCqFk1_wH6PVXOi9/w640-h480/Photo%20Dec%2010%202023,%202%2011%2036%20PM.jpg" width="640" /></a></p><p><b>Make the icing by mixing sugar, corn syrup and lemon juice. </b></p><p><b>When cookies are cool, spoon the icing over cookies. </b></p><p><b>Sprinkle pistachios over icing. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYP5_h1JTF9RJ7U9Z8hC_kbI2P1Gz0nObUthPHcXDTw8vQYH-tW_PGA9jY7dgm4CU90J0wDsr2gFZ8Qs0J4VB_rMvsawINQY7XR-Q4YUR0B70V_4suUY80wI4tAAa_yhlCIuFIm_wwJKGQZI7H1fVsv_hZSAr4epEi-E3xqKVnYgVD6jj5HOo71fj8AydM/s4032/Photo%20Dec%2010%202023,%202%2026%2044%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYP5_h1JTF9RJ7U9Z8hC_kbI2P1Gz0nObUthPHcXDTw8vQYH-tW_PGA9jY7dgm4CU90J0wDsr2gFZ8Qs0J4VB_rMvsawINQY7XR-Q4YUR0B70V_4suUY80wI4tAAa_yhlCIuFIm_wwJKGQZI7H1fVsv_hZSAr4epEi-E3xqKVnYgVD6jj5HOo71fj8AydM/w640-h480/Photo%20Dec%2010%202023,%202%2026%2044%20PM.jpg" width="640" /></a></p><p><b>Allow the icing to set before you package the cookies. </b></p><p><b>Enjoy!</b></p><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE4Uh6LrEH8hsfMdkWoJAxnBz3JRQ8xae6OMSHYmbJMicDt8QfSM7Avj9u1g52hbyTEuv3lWK-hZ7h_Oozwnm8caMh0OPdyWlp4TKOpdnBXHZm-PhGr0oyEJFV6lP27suRZicVzNuyTzteYDNf0GsOGA8dOC0i-Njqdq7sl1baSH9Emjipq9l_LKyNmC_/s4032/Photo%20Dec%2010%202023,%203%2050%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE4Uh6LrEH8hsfMdkWoJAxnBz3JRQ8xae6OMSHYmbJMicDt8QfSM7Avj9u1g52hbyTEuv3lWK-hZ7h_Oozwnm8caMh0OPdyWlp4TKOpdnBXHZm-PhGr0oyEJFV6lP27suRZicVzNuyTzteYDNf0GsOGA8dOC0i-Njqdq7sl1baSH9Emjipq9l_LKyNmC_/w640-h480/Photo%20Dec%2010%202023,%203%2050%2020%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_9gOIEXHQ25fyBrXXTXcz1H2ak7DDhT16nCbowLD2zZJz9eldh4HJwDEya0aCcwHj_H5rAmsCR83nXL1KCtO3ofgpYqcyFu4oWH70-BZCXYinuwgnXsqDkRASNia-DzMLlnNOgjCfDHQUiRVIZ1AhJt4Pt8lROWbYL-XBekN4IJk0N3CKNFFYudwUjAT/s4032/Photo%20Dec%2010%202023,%203%2049%2057%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_9gOIEXHQ25fyBrXXTXcz1H2ak7DDhT16nCbowLD2zZJz9eldh4HJwDEya0aCcwHj_H5rAmsCR83nXL1KCtO3ofgpYqcyFu4oWH70-BZCXYinuwgnXsqDkRASNia-DzMLlnNOgjCfDHQUiRVIZ1AhJt4Pt8lROWbYL-XBekN4IJk0N3CKNFFYudwUjAT/w640-h480/Photo%20Dec%2010%202023,%203%2049%2057%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>The gift of giving is so much more than an action. It brings me happiness as I parcel out the cookies.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-61992620211551787232023-12-08T10:26:00.000-05:002023-12-08T10:26:49.659-05:00Mutton Baffat<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tT5IA9UaJRhE8XPMA9JIj99qJ4vh4Cmg21Iq3PtkHyQQRktJUfwVPBHRcqFOk0xktD0yDTucWuivf24WX5E3p_DxLneUmFUJF_PlQn2K6AD9XUWmDe9E9C4Fnj3Xxd-_9U7JgHQpDmjhNMk5dxMIZ3vKD4M6hpHuB-atmqlyCQQiEMoF4xM1gXxUz4JX/s4032/Photo%20Dec%2007%202023,%207%2046%2018%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tT5IA9UaJRhE8XPMA9JIj99qJ4vh4Cmg21Iq3PtkHyQQRktJUfwVPBHRcqFOk0xktD0yDTucWuivf24WX5E3p_DxLneUmFUJF_PlQn2K6AD9XUWmDe9E9C4Fnj3Xxd-_9U7JgHQpDmjhNMk5dxMIZ3vKD4M6hpHuB-atmqlyCQQiEMoF4xM1gXxUz4JX/w640-h480/Photo%20Dec%2007%202023,%207%2046%2018%20PM.jpg" width="640" /></a></p><p><br /></p><p>Some of my family's favorites are ones my Mum used to make. Over the years I have followed her recipes faithfully as it gives me immense joy to read a recipe written in her scrawl, to recreate the magic she shared with us. So on a cold evening, the idea of her easy to make baffat is tempting. </p><p>Our family loves loves mutton or goat meat as it is know here in the US. Finding it used to be a chore, but ever since our local store carries it, it has been a staple at my table. </p><p>Onions and mutton are sauteed with a masala paste. An addition of coconut milk and veggies makes this baffat an Indian version of a meat and veggie stew. I cook this in my trusty pressure cooker. The younger generation uses the InstatPot. I am not a huge fan as the sauteeing is a huge part of the curry. If you plan to use the InstantPot, saute the curry separately in a saucepan and tip it in to the device before you add coconut milk. </p><p>Call this a curry or a masala stew...Mum's baffat is dinner redolent with maternal love.</p><p><br /></p><p><b>MUTTON BAFFAT</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>2 pounds Mutton or Goat Meat with bones</b></p><p><b>1 tablespoon Canola Oil</b></p><p><b>2 tablespoons Ghee</b></p><p><b>1 large Onion</b></p><p><b>15 Curry leaves</b></p><p><b>1 teaspoon Chile Powder</b></p><p><b>1/2 teaspoon Turmeric</b></p><p><b>Several grinds of Black pepper</b></p><p><b>4 teaspoons Paprika</b></p><p><b>1 teaspoon Cumin Powder</b></p><p><b>4 tablespoons Garlic Paste</b></p><p><b>1 14oz can Coconut Milk</b></p><p><b>5 Green Chiles</b></p><p><b>6 slices Ginger</b></p><p><b>3 Cinnamon Sticks</b></p><p><b>1 teaspoon Kosher Salt</b></p><p><b>4 Tablespoons Lime Juice</b></p><p><b>2 Potatoes</b></p><p><b>Handful of Green Beans</b></p><p><b>1 Carrot</b></p><p><b><br /></b></p><p><b>Wash meat well. Let the water drain off. </b></p><p><b>Chop onion into small dice. </b></p><p><b>Mix chile powder, turmeric, black pepper, paprika, cumin and garlic paste in a bowl. Add a little water to make a thick paste. </b></p><p><b>Cut out a 10"x 10" square of muslin or cheesecloth. Lay it on the counter. Cut green chiles into 2 inch chunks and place in the middle of the cloth. Top with ginger slices and cinnamon sticks. Gather the cloth and tie it off so it looks like a little bag. Keep aside. (The muslin cloth below is a piece of Mum's cotton sari. And no....the color does not run!!!!)</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqZL1uL2-KXijTQ4aHv_LrfSUvOeAOn7IeS6hb1-s5n-2JLKLAAxRWi1-TVc8D08FDx7P6DX7MaTUI6dekwATZqmyIfoCsQRJdLyB0vl8NFYaj12OXiQuxwzqjG5459RNRwPMS4w9Sprp9tAVa0Dqbdvt9Vhf-K4cnAbl1slZz5rUzkgkRDao7Q1aMhxP/s3264/Photo%20Dec%2007%202023,%205%2023%2021%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqZL1uL2-KXijTQ4aHv_LrfSUvOeAOn7IeS6hb1-s5n-2JLKLAAxRWi1-TVc8D08FDx7P6DX7MaTUI6dekwATZqmyIfoCsQRJdLyB0vl8NFYaj12OXiQuxwzqjG5459RNRwPMS4w9Sprp9tAVa0Dqbdvt9Vhf-K4cnAbl1slZz5rUzkgkRDao7Q1aMhxP/w640-h480/Photo%20Dec%2007%202023,%205%2023%2021%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvaRg28h_MtetExHJSjFLhQ3AwRus0d3QUt7pQkgkEKKlUxrEHHk52oVrEjgwoc0NngMGrgdHsViurv1qCdUZRBamXKLF2JlCNanaDsCY_kVT9xyc9QmX0YHXX_80dLdfRTIW3XrfZha0AuJbgPeH_prWjDUQlNPBCB4c8Z97C3dtMsnhYG72M4WbSLd9/s3264/Photo%20Dec%2007%202023,%205%2026%2059%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvaRg28h_MtetExHJSjFLhQ3AwRus0d3QUt7pQkgkEKKlUxrEHHk52oVrEjgwoc0NngMGrgdHsViurv1qCdUZRBamXKLF2JlCNanaDsCY_kVT9xyc9QmX0YHXX_80dLdfRTIW3XrfZha0AuJbgPeH_prWjDUQlNPBCB4c8Z97C3dtMsnhYG72M4WbSLd9/w640-h480/Photo%20Dec%2007%202023,%205%2026%2059%20PM.jpg" width="640" /></a></p><p><b>Peel potatoes and cut into large chunks.</b></p><p><b>Cut carrots into batons.</b></p><p><b>Cut green beans in half. </b></p><p><b>Heat oil and ghee in a large pressure cooker. </b></p><p><b>Add curry leaves and let them splutter for 10 seconds. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4keXKigS5Yw7BF_3ssLHdANauZ2FQoeOnKUQDdYmpKWehPbBkY_wB7uzgk8K4jYUMYdgHgFXBriwGXq1zcLV3sqqh4ZqT99NgSXxR4TLZtry6nQOXuvnQ0tZZog3HyvJRfF2hdVO80OlGPHNaginjDvCTeA2WN262877v_3lqc8OPo0RCkJr9PrtZk6Ab/s3264/Photo%20Dec%2007%202023,%205%2025%2037%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4keXKigS5Yw7BF_3ssLHdANauZ2FQoeOnKUQDdYmpKWehPbBkY_wB7uzgk8K4jYUMYdgHgFXBriwGXq1zcLV3sqqh4ZqT99NgSXxR4TLZtry6nQOXuvnQ0tZZog3HyvJRfF2hdVO80OlGPHNaginjDvCTeA2WN262877v_3lqc8OPo0RCkJr9PrtZk6Ab/w640-h480/Photo%20Dec%2007%202023,%205%2025%2037%20PM.jpg" width="640" /></a></p><p><b>Drop onions into oil and saute till tinged brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_jIVXZLpmh3HviDI7AWt1GmFFVxfegLLjgBfSYXV-Xnkp5w9tQtft0RJKL-LSbdcWJ_qLadcZ1AKx9h8Gc1tdYOJfin3cTBScmHHAafMmcYe6xoosGNB9GR4Fe-zUNTAbfRTelkZvphs_ouujTrVXPT0d8jdYS3rkZ5ZA6_489cEfGipnkE9iGYr2Zbh/s3264/Photo%20Dec%2007%202023,%205%2031%2030%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn_jIVXZLpmh3HviDI7AWt1GmFFVxfegLLjgBfSYXV-Xnkp5w9tQtft0RJKL-LSbdcWJ_qLadcZ1AKx9h8Gc1tdYOJfin3cTBScmHHAafMmcYe6xoosGNB9GR4Fe-zUNTAbfRTelkZvphs_ouujTrVXPT0d8jdYS3rkZ5ZA6_489cEfGipnkE9iGYr2Zbh/w640-h480/Photo%20Dec%2007%202023,%205%2031%2030%20PM.jpg" width="640" /></a></p><p><b>Scrape masala into pan and saute for 2-3 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEgn7y-0WfFThJHfX43JaXfCVyol05ctHFwKZNrcsPboyKTR6F6Hx_N374I8NPkBwDrTF5I5OVII8wxQGES1hmaDazE0Aap7p6om7fzmZqtwm46w6SdEXAaJrR_5eF2E1HQYLJGyYYp2LJc5fpM8E8d3IdBz8oyYAIrUQDvkwcHMULeu8zw9RgJixuK6D/s3264/Photo%20Dec%2007%202023,%205%2032%2025%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEgn7y-0WfFThJHfX43JaXfCVyol05ctHFwKZNrcsPboyKTR6F6Hx_N374I8NPkBwDrTF5I5OVII8wxQGES1hmaDazE0Aap7p6om7fzmZqtwm46w6SdEXAaJrR_5eF2E1HQYLJGyYYp2LJc5fpM8E8d3IdBz8oyYAIrUQDvkwcHMULeu8zw9RgJixuK6D/w640-h480/Photo%20Dec%2007%202023,%205%2032%2025%20PM.jpg" width="640" /></a></p><p><b>Mutton goes into the pan. Saute well for 4-5 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ajga8XH6kGkwJNN2BhLep44dh9kA60kuFtYtmlWNohev_pnEIKqzYyc0h9kaWz9HzBMTO1_mnSY7rOiEZMiBwwbpeiye83Qr-RZQmXLVFR_vtDPwvu48wqQdaUOc7wcZ9Wh7O8Z4Lq3q7n9AyHASfGHd2MeMxe6HFmE5lWx5xyN1s4qBJbpPmbrJ4aiW/s3264/Photo%20Dec%2007%202023,%205%2037%2013%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Ajga8XH6kGkwJNN2BhLep44dh9kA60kuFtYtmlWNohev_pnEIKqzYyc0h9kaWz9HzBMTO1_mnSY7rOiEZMiBwwbpeiye83Qr-RZQmXLVFR_vtDPwvu48wqQdaUOc7wcZ9Wh7O8Z4Lq3q7n9AyHASfGHd2MeMxe6HFmE5lWx5xyN1s4qBJbpPmbrJ4aiW/w640-h480/Photo%20Dec%2007%202023,%205%2037%2013%20PM.jpg" width="640" /></a></p><p><b>Add salt and saute. </b></p><p><b>Pour coconut milk into the curry. Fill the can with water and add to the curry. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipa8G9iXwAib4lLZd8IcfinpxntjN81U7rQBUtgmCbNIytvDJes7n-JsNbz7oKw2_XJ4OSnfth8nybhysVleiLY7GmPbIr0alSdC3rY8ZY4byYgiA91ZePByXGcCOVUSfD-cj4H5dUpXNbDo7VydJ3wcurzpzPy-TCac1ZQpbPNoBV3NB5osZZfUzztqn/s3264/Photo%20Dec%2007%202023,%205%2040%2017%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgipa8G9iXwAib4lLZd8IcfinpxntjN81U7rQBUtgmCbNIytvDJes7n-JsNbz7oKw2_XJ4OSnfth8nybhysVleiLY7GmPbIr0alSdC3rY8ZY4byYgiA91ZePByXGcCOVUSfD-cj4H5dUpXNbDo7VydJ3wcurzpzPy-TCac1ZQpbPNoBV3NB5osZZfUzztqn/w640-h480/Photo%20Dec%2007%202023,%205%2040%2017%20PM.jpg" width="640" /></a></p><p><b>Drop the bag of spices into curry. Push it in so it is submerged in the gravy.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gmvNKeQuKWl7ssHnwg4kBd45pcU5voOzhTNSGXzqpwtT_BU_EjFFz9s7gHSNeB2cMqdRYZNRYUdu6buKDUqkVE0OgLHUJowEy2NcU4aMAPYEtSV8y6BjEQTvj2teX9eRglcE9vpjzG1nNt9F6kyRAHv7bDr_dtHYMuutifQIWbbggRAyzpgqdy7DlVIR/s3264/Photo%20Dec%2007%202023,%205%2045%2008%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1gmvNKeQuKWl7ssHnwg4kBd45pcU5voOzhTNSGXzqpwtT_BU_EjFFz9s7gHSNeB2cMqdRYZNRYUdu6buKDUqkVE0OgLHUJowEy2NcU4aMAPYEtSV8y6BjEQTvj2teX9eRglcE9vpjzG1nNt9F6kyRAHv7bDr_dtHYMuutifQIWbbggRAyzpgqdy7DlVIR/w640-h480/Photo%20Dec%2007%202023,%205%2045%2008%20PM.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSnR2X_amtdjVsjbzbBD3Oo1fNlgS6xKSw0imQwcGzCQYNmIUYEp4-5njGuV9rRA3U9lgQuyELZi8aCSY_cBq8TzlMlznMr49bo-RvG1F7EJDY01ZkprUredVCddTMSCGNj0-gYp2YlFCBIassrTLequvdSyQsh5N0wYQNWwtG38JE3AnfkkY7js_2wY2/s3264/Photo%20Dec%2007%202023,%205%2045%2022%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinSnR2X_amtdjVsjbzbBD3Oo1fNlgS6xKSw0imQwcGzCQYNmIUYEp4-5njGuV9rRA3U9lgQuyELZi8aCSY_cBq8TzlMlznMr49bo-RvG1F7EJDY01ZkprUredVCddTMSCGNj0-gYp2YlFCBIassrTLequvdSyQsh5N0wYQNWwtG38JE3AnfkkY7js_2wY2/w640-h480/Photo%20Dec%2007%202023,%205%2045%2022%20PM.jpg" width="640" /></a></p><p><b>Cover pressure cooker. Bring to a whistle, lower heat and cook till meat is done. Cooking times vary according to the quality of the meat. Test the meat with a knife. </b></p><p><b>Add potatoes, carrot and green beans to curry, cover the pressure cooker and cook till veggie's are done. </b></p><p><b>Pour lime juice into the curry and serve with rice or roti.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQejDkmsejJMFBBAT8euhi40Wow2CBEXJbJMSOLQY4a9USUwrWe9AdUapi0y6RLCsDDoyRDyiVaX7QGyfEISuMwXMuNOnLKfbBpsTYvTGY-2nQrxwwbQ7IcDjcHuMKG2kB9zmC_t39yjmF-fizyqtYOkpDnCK8svtxJkWIAw6WWHG0hR_I1oC1G49liHOp/s4032/Photo%20Dec%2007%202023,%207%2046%2012%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQejDkmsejJMFBBAT8euhi40Wow2CBEXJbJMSOLQY4a9USUwrWe9AdUapi0y6RLCsDDoyRDyiVaX7QGyfEISuMwXMuNOnLKfbBpsTYvTGY-2nQrxwwbQ7IcDjcHuMKG2kB9zmC_t39yjmF-fizyqtYOkpDnCK8svtxJkWIAw6WWHG0hR_I1oC1G49liHOp/w640-h480/Photo%20Dec%2007%202023,%207%2046%2012%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Hearty appetites devour the curry. Mum's legacy still reigns supreme.<br /><b><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com3tag:blogger.com,1999:blog-6401968427117972962.post-78025917159612565692023-11-28T21:32:00.000-05:002023-11-28T21:32:14.423-05:00Clams with Onions and Coconut<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9ffjsdG0d8gvfnGTRnBeyEPQ9xbaA0s7wohqF7PBD69eRPn745MsCWCqLNa92yqFNro9CdjFbW42feADKPXyHu_mM82xaz8M0tbUbaQcfvjLpne9FALj_bO_WOtQfR4ufBHZCd85oUSEpEVM3Pljs2W9vXxfapfFAVJ6kT9uOfcRZ45zT-XItkZEfUwA/s3264/Photo%20Nov%2028%202023,%207%2047%2029%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR9ffjsdG0d8gvfnGTRnBeyEPQ9xbaA0s7wohqF7PBD69eRPn745MsCWCqLNa92yqFNro9CdjFbW42feADKPXyHu_mM82xaz8M0tbUbaQcfvjLpne9FALj_bO_WOtQfR4ufBHZCd85oUSEpEVM3Pljs2W9vXxfapfFAVJ6kT9uOfcRZ45zT-XItkZEfUwA/w640-h480/Photo%20Nov%2028%202023,%207%2047%2029%20PM.jpg" width="640" /></a></p><p><br /></p><p>I have made these clams for more than a decade. I have been eating them even longer. We affectionately call them Neera's tisrya or clams. She helped my Mum in the kitchen. Her family recipe was so beloved that they graced our table every month. </p><p>Bombay clams are tiny tiny crustaceans, yielding a bare nugget, albeit a tasty one. By contrast, the ones we get in the US are big and meaty. Draped with sauteed onions, fresh coconut and a raft of spices, they become flavorful, slightly chewy and above all very popular.</p><p><br /></p><p><b>CLAMS WITH ONIONS AND COCONUT</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>20-30 Clams ( I used Quahogs)</b></p><p><b>2 large Onions</b></p><p><b>3-4 tablespoons Canola Oil</b></p><p><b>1/2 teaspoon Turmeric</b></p><p><b>1/2-1 teaspoon Chile Powder</b></p><p><b>1/2 teaspoon Garam Masala</b></p><p><b>1 teaspoon Sambhar Masala</b></p><p><b>1/2 cup grated fresh Coconut</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1/4 cup chopped Cilantro</b></p><p><b><br /></b></p><p><b>Bring 4-6 cups of water to boil.</b></p><p><b>Add clams to water. Once they open up, strain the clams.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8bBv4ekw17RTXZpnMLIOJlPMhso7JUmt6B7Sdkjs4D4WHoqh3zMw9QFxbpYHrIMskFfNJbtEoGkfr2JxP99VX0HsbHI9__hTc7pAWDursOjJA3kgHktGAaJ8NbNocqLqbRZjHoPTWqlIaVnofOHn2jiZw9n-qxMZwuxVxmg2cjORGvxJ0q4eyhyphenhyphenWLCZd/s3264/Photo%20Nov%2028%202023,%206%2002%2056%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8bBv4ekw17RTXZpnMLIOJlPMhso7JUmt6B7Sdkjs4D4WHoqh3zMw9QFxbpYHrIMskFfNJbtEoGkfr2JxP99VX0HsbHI9__hTc7pAWDursOjJA3kgHktGAaJ8NbNocqLqbRZjHoPTWqlIaVnofOHn2jiZw9n-qxMZwuxVxmg2cjORGvxJ0q4eyhyphenhyphenWLCZd/w640-h480/Photo%20Nov%2028%202023,%206%2002%2056%20PM.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN7oY_kHFNE1mXD7Iu-tYp-JoBXKeWrK2irCbkxp0YWrtlZpephKtLlXiNBUQUhOXH9gsJSLe9s8tv_pqYo6By57SpexT4tk47oBaTIE_bBRRzmdKcdTm4NfR1jWuL-gZfujjHaLRDqEyD45gv3ytejNPJ1RKEUoaHNY1cC_2wlZGnsi3dy2g20A8sdp6/s3264/Photo%20Nov%2028%202023,%206%2005%2044%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN7oY_kHFNE1mXD7Iu-tYp-JoBXKeWrK2irCbkxp0YWrtlZpephKtLlXiNBUQUhOXH9gsJSLe9s8tv_pqYo6By57SpexT4tk47oBaTIE_bBRRzmdKcdTm4NfR1jWuL-gZfujjHaLRDqEyD45gv3ytejNPJ1RKEUoaHNY1cC_2wlZGnsi3dy2g20A8sdp6/w640-h480/Photo%20Nov%2028%202023,%206%2005%2044%20PM.jpg" width="640" /></a></p><p><b>Twist off and discard the shell without the meat. </b></p><p><b>Place shells with meat in a colander.</b></p><p><b>Rinse clams in cold water to get rid of all grit.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h7wPw-KfzooNMM92lIb8pe5SGDcpCMK6TignZXSYnC4fxGuFRV2s9gPZFnjDr9a_Tmz8b9guwv9rdvHVi60EJcnqdvG5wpnxd6_uUvWvabSjIx86AQKu-FCawAhm7UywU4VAyZdl1rZNt-rbXafxvvH6kM5bcvfmoM2RYIFGdqF29WlB53tMCJPRVUMm/s3264/Photo%20Nov%2028%202023,%206%2011%2031%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9h7wPw-KfzooNMM92lIb8pe5SGDcpCMK6TignZXSYnC4fxGuFRV2s9gPZFnjDr9a_Tmz8b9guwv9rdvHVi60EJcnqdvG5wpnxd6_uUvWvabSjIx86AQKu-FCawAhm7UywU4VAyZdl1rZNt-rbXafxvvH6kM5bcvfmoM2RYIFGdqF29WlB53tMCJPRVUMm/w640-h480/Photo%20Nov%2028%202023,%206%2011%2031%20PM.jpg" width="640" /></a></p><p><b>Slice onions thinly. </b></p><p><b>Heat oil in a large saucepan. </b></p><p><b>When it shimmers, add onions and saute till soft and translucent. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVJYGoJn2oaPzdfHWVWF2O3sIVnhO7ReFdTY9rHACc66ooCPex4ggW5OW2xO2rc77SCljPld31VR9Xk0d5gHREjn6GikvqU5Ag0nd1jAZrs1gGKSErVtAuy3bmxUNhDLcE-LlaIjvhbAzIobfPtb5pVYFTz5FzseZ3Ha-RQFEqj3L0si-uGIAhqQRo1eu/s3264/Photo%20Nov%2028%202023,%206%2003%2002%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVJYGoJn2oaPzdfHWVWF2O3sIVnhO7ReFdTY9rHACc66ooCPex4ggW5OW2xO2rc77SCljPld31VR9Xk0d5gHREjn6GikvqU5Ag0nd1jAZrs1gGKSErVtAuy3bmxUNhDLcE-LlaIjvhbAzIobfPtb5pVYFTz5FzseZ3Ha-RQFEqj3L0si-uGIAhqQRo1eu/w640-h480/Photo%20Nov%2028%202023,%206%2003%2002%20PM.jpg" width="640" /></a></p><p><b>Drop clams into saucepan. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBa-D7k33qrEr7vmmtzGQdQrihM3VzR9c_qs7YpnuvVUf0bwx7en9FYdlpdu1wio_r004SCU8izwh67nXaAgOLsHXQ1pwQNeq3RQ4oCy8HVhoczHUE7b3PXDA1mVn1X19d9HCox8AfA2Y7u1RVYZNmlXGzclT6yyee1NC9U8d1OLTINxYNV6I8D46UQqA/s3264/Photo%20Nov%2028%202023,%206%2013%2059%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBa-D7k33qrEr7vmmtzGQdQrihM3VzR9c_qs7YpnuvVUf0bwx7en9FYdlpdu1wio_r004SCU8izwh67nXaAgOLsHXQ1pwQNeq3RQ4oCy8HVhoczHUE7b3PXDA1mVn1X19d9HCox8AfA2Y7u1RVYZNmlXGzclT6yyee1NC9U8d1OLTINxYNV6I8D46UQqA/w640-h480/Photo%20Nov%2028%202023,%206%2013%2059%20PM.jpg" width="640" /></a></p><p><b>Sprinkle turmeric, chile powder, garam masala, sambhar masala, salt and coconut over clams. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCH-ePp0kNjVtKHi3xOFZbFEQJbanGn9Huup5rI3d9Jgkj-FZgQwejb_9HiSWdIGYkN89HrDQgOoMF4HG4Nv0T2iX1Vxan5m-axxFlxZX_S8NjvpQFcAz5d5n-p6EkQJIOfs9aZOs3-E-rqj_zzwHXDF5KThp8tyNlmUMCMUH1LzDXWLJ07YS3c2RZdg4O/s3264/Photo%20Nov%2028%202023,%206%2015%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCH-ePp0kNjVtKHi3xOFZbFEQJbanGn9Huup5rI3d9Jgkj-FZgQwejb_9HiSWdIGYkN89HrDQgOoMF4HG4Nv0T2iX1Vxan5m-axxFlxZX_S8NjvpQFcAz5d5n-p6EkQJIOfs9aZOs3-E-rqj_zzwHXDF5KThp8tyNlmUMCMUH1LzDXWLJ07YS3c2RZdg4O/w640-h480/Photo%20Nov%2028%202023,%206%2015%2020%20PM.jpg" width="640" /></a></p><p><b>Stir gently to coat clams with spices. You do not want to dislodge clams in shells.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLj8qpEaB3TTVx_fQM7FfX8_4a7Caxct9rEVGTYC4zKUzqpMs91tL1X8NYaeCQ9OVo_DdpIcxzxHx9FDg8q6ZKEKBwgtFxkswBreVVrePi-pd9DeCMcf4eCbARqF6-fOpH9_omKLyNfOmRLEYicTSUJUv1fFLKLM4EFhn8GSH2feIP-6_hg-dsqZu0PZo/s3264/Photo%20Nov%2028%202023,%206%2016%2013%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLj8qpEaB3TTVx_fQM7FfX8_4a7Caxct9rEVGTYC4zKUzqpMs91tL1X8NYaeCQ9OVo_DdpIcxzxHx9FDg8q6ZKEKBwgtFxkswBreVVrePi-pd9DeCMcf4eCbARqF6-fOpH9_omKLyNfOmRLEYicTSUJUv1fFLKLM4EFhn8GSH2feIP-6_hg-dsqZu0PZo/w640-h480/Photo%20Nov%2028%202023,%206%2016%2013%20PM.jpg" width="640" /></a></p><p><b>Add 1/4 cup water to pan, cover and cook over medium flame for 5 minutes. </b></p><p><b>Sprinkle cilantro over clams and serve.</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3-S-qwEAM5Zt2rFPyL42Phyphenhyphenom2PIVto_Es1lktNw9J3uDbOEMYIDgNVjRBykr0i3YZvKamLzIDeMxtcryOpwnh71RGW23dwa_MyWPyDCQVhJ0mrJN-mHcj_qd22gfmtZ4IX3b3_60tXGvgeIfBPJdNKlwyZTZK4hF6D8tFqSzkmylyzfTxaZdXEq-WMG/s3264/Photo%20Nov%2028%202023,%207%2047%2047%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3-S-qwEAM5Zt2rFPyL42Phyphenhyphenom2PIVto_Es1lktNw9J3uDbOEMYIDgNVjRBykr0i3YZvKamLzIDeMxtcryOpwnh71RGW23dwa_MyWPyDCQVhJ0mrJN-mHcj_qd22gfmtZ4IX3b3_60tXGvgeIfBPJdNKlwyZTZK4hF6D8tFqSzkmylyzfTxaZdXEq-WMG/w640-h480/Photo%20Nov%2028%202023,%207%2047%2047%20PM.jpg" width="640" /></a></div><br /><b>We all just clam up and eat! Neera's family recipe is forever my treasure.</b><p></p><p><b><br /></b></p><p><br /></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-54121214596983407162023-11-10T21:12:00.000-05:002023-11-10T21:12:49.607-05:00Hara Chicken<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9Syt_2p6tPsyfcX05CqmS-97cwDc6zT31-A3OdnaSjeG4gzB62MLATRW2EoVzCM1tObJwxEQDpzqI4zAiqRQa_6FgzDUkPPSaa7RLkAv7u19HSt_VdQVLvCzmu3sP1UkH17kanCY7RvjAazU9zpDOndz8_PRl7o1vJlwKWfixwp6LsLMaY6hiy2hNtWD/s3264/Photo%20Nov%2010%202023,%208%2009%2053%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX9Syt_2p6tPsyfcX05CqmS-97cwDc6zT31-A3OdnaSjeG4gzB62MLATRW2EoVzCM1tObJwxEQDpzqI4zAiqRQa_6FgzDUkPPSaa7RLkAv7u19HSt_VdQVLvCzmu3sP1UkH17kanCY7RvjAazU9zpDOndz8_PRl7o1vJlwKWfixwp6LsLMaY6hiy2hNtWD/w640-h480/Photo%20Nov%2010%202023,%208%2009%2053%20PM.jpg" width="640" /></a></p><p><br /></p><p>There is a restaurant in Houston which shall remain nameless, that makes a divine green or hara chicken. Which my dear friend Madeleine brings whenever she meets us. Always under protest, as the owner has a disagreeable reputation. To alleviate her reluctance to deal with him, I try my hand at recreating this chicken. </p><p>The green comes from a blend of cilantro, green chiles, ginger, garlic, fennel and coriander seeds. Whisked yogurt adds sauciness. Boneless skinless chicken thighs outweigh chicken breasts any day. Simmered for a short bit, the chicken resembles the original for the most part. I leave out the onslaught of sliced green chiles!</p><p>A heap of garam kulchas are the perfect foil for the chicken.</p><p><br /></p><p><b>HARA CHICKEN</b></p><p><b>Serves 2-4</b></p><p><b><br /></b></p><p><b>1 pound boneless skinless Chicken Thighs</b></p><p><b>1 bunch Cilantro</b></p><p><b>3-4 Green Chiles</b></p><p><b>2 heaping tablespoons Ginger Garlic Paste</b></p><p><b>1 teaspoon Fennel seeds</b></p><p><b>1 teaspoon Coriander seeds</b></p><p><b>2 tablespoons Canola Oil</b></p><p><b>1/3 cup Yogurt</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b><br /></b></p><p><b>Trim all fat from chicken. Cut chicken into bite size pieces.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9FFYCAkaCNDLTfUqDiY9FeJDRDcnPzrA1By9KU2XdVph6hxN7yLf_e6O6lsoX_zt8pX5i0zV_TgWiE2heuo6rbrXXWE8d_4uOOjh47ZOi9fmGmuFtjwJxr9BRMmCEqGqm0RagL5xY1ssN_DnF-r7pVUMlRYDBk8B9dQQtx1yJJnrCWNpRGlRyHFrTaWo/s3264/Photo%20Nov%2009%202023,%204%2058%2042%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW9FFYCAkaCNDLTfUqDiY9FeJDRDcnPzrA1By9KU2XdVph6hxN7yLf_e6O6lsoX_zt8pX5i0zV_TgWiE2heuo6rbrXXWE8d_4uOOjh47ZOi9fmGmuFtjwJxr9BRMmCEqGqm0RagL5xY1ssN_DnF-r7pVUMlRYDBk8B9dQQtx1yJJnrCWNpRGlRyHFrTaWo/w640-h480/Photo%20Nov%2009%202023,%204%2058%2042%20PM%20-%20Copy.jpg" width="640" /></a></p><p><b>Blend cilantro, green chiles, ginger garlic paste, fennel and coriander seeds with a little water till you have a smooth paste.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd7H-PhZNaCw6akbsOCYRphoZM9X_Wl7Dwv8pYNRqk7jjcluQgHblknK4fLSAlEnJ8dUtD8j4ihU_PWE0a9ooEk2d__k-wewiNO8CGvawcXNykW-JwjUIKDFOsb1KYAkD4reZ2KuYLkSH1X__iXAPwum9vbzzxpsSg8_8FJEpq3X3MIjxYpyTtZGtpig5/s3264/Photo%20Nov%2009%202023,%204%2058%2029%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJd7H-PhZNaCw6akbsOCYRphoZM9X_Wl7Dwv8pYNRqk7jjcluQgHblknK4fLSAlEnJ8dUtD8j4ihU_PWE0a9ooEk2d__k-wewiNO8CGvawcXNykW-JwjUIKDFOsb1KYAkD4reZ2KuYLkSH1X__iXAPwum9vbzzxpsSg8_8FJEpq3X3MIjxYpyTtZGtpig5/w640-h480/Photo%20Nov%2009%202023,%204%2058%2029%20PM%20-%20Copy.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGktIJJD9pl7nwg6Bgj5GVDbex4ZMu3HycqAcq1m-alc78BF6a9ORM2UXkWedxmk8JNk70WBbkd0ODP2Jq9RvZdAPGRDDZdGYNyUdWkH_DAYVmUibkAqfDagZoY1i2flXAxH97QxEhL2N24dOXQ3qzmC1DF5ausJA5aIE73vR8OpEi4TvEyu272j2YlYH/s3264/Photo%20Nov%2009%202023,%205%2001%2029%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCGktIJJD9pl7nwg6Bgj5GVDbex4ZMu3HycqAcq1m-alc78BF6a9ORM2UXkWedxmk8JNk70WBbkd0ODP2Jq9RvZdAPGRDDZdGYNyUdWkH_DAYVmUibkAqfDagZoY1i2flXAxH97QxEhL2N24dOXQ3qzmC1DF5ausJA5aIE73vR8OpEi4TvEyu272j2YlYH/w640-h480/Photo%20Nov%2009%202023,%205%2001%2029%20PM%20-%20Copy.jpg" width="640" /></a></p><p><b>Heat oil in a saucepan.</b></p><p><b>Scrape paste into oil and saute for 30 seconds.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WEUc0zEfzHaq9OaDGXQBdRXq1YEQOaP7s9YAiC4rCF_f6EXTHPE4MIILISGqGbsZc9kbZ7izaqvtx7PjhcSMKJWJH7ngLpxmz2rODERgaag5cRiZeK2WS_jfF-msGlLz6E8Wn7B7D-ANpCoyqaMvqETPQ_OejKEL6yKj6joFPmAUWYzAwM8mIwPShQLu/s3264/Photo%20Nov%2009%202023,%205%2004%2015%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WEUc0zEfzHaq9OaDGXQBdRXq1YEQOaP7s9YAiC4rCF_f6EXTHPE4MIILISGqGbsZc9kbZ7izaqvtx7PjhcSMKJWJH7ngLpxmz2rODERgaag5cRiZeK2WS_jfF-msGlLz6E8Wn7B7D-ANpCoyqaMvqETPQ_OejKEL6yKj6joFPmAUWYzAwM8mIwPShQLu/w640-h480/Photo%20Nov%2009%202023,%205%2004%2015%20PM%20-%20Copy.jpg" width="640" /></a></p><p><b>Add whisked yogurt to the paste. Mix well so yogurt incorporates into the masala. Let it come to a simmer. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDN8RkQUvDj4w5HvFsQbXcfhWXSFr2oTq8Z9cRJehqfPNR2ALCIwD2fhg1fhzTRss4BsMSSWSI7O2-QCeYVpTo0AmEgVzIb1xl08yZUNVT5WkUhxEOmpkNIZHGnSlHSZ1Aos67M6ECATZKrpeLNiagGIB0N1byvWTqBwJt8edpVRUX8RZDlYoRIodasCZ/s3264/Photo%20Nov%2009%202023,%205%2005%2026%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDN8RkQUvDj4w5HvFsQbXcfhWXSFr2oTq8Z9cRJehqfPNR2ALCIwD2fhg1fhzTRss4BsMSSWSI7O2-QCeYVpTo0AmEgVzIb1xl08yZUNVT5WkUhxEOmpkNIZHGnSlHSZ1Aos67M6ECATZKrpeLNiagGIB0N1byvWTqBwJt8edpVRUX8RZDlYoRIodasCZ/w640-h480/Photo%20Nov%2009%202023,%205%2005%2026%20PM%20-%20Copy.jpg" width="640" /></a></p><p><b>Toss chicken into the pan. </b></p><p><b>Season with salt. </b></p><p><b>Simmer chicken for 20-30 minutes till cooked and you have a fairly thick sauce. Add more water if you need. The chicken gives off plenty or liquid as it cooks.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-lzx7UxIpu1PxAAoOM7i1X0MtvMtcIJDAhOgJhPkSwwulLqaNC2CfabSSKA02fAywbAqrIuDHwYGbjdtrNz7_hVeCgFADXNoaza-MaNggH3YzkXEWxg9Hj39HFm_3OCzu3eRulXLDte7qY3h07tKLDDkAgBWkk91K7nQKIErWL58-quAw8lBqBdPayPP/s3264/Photo%20Nov%2009%202023,%205%2008%2032%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-lzx7UxIpu1PxAAoOM7i1X0MtvMtcIJDAhOgJhPkSwwulLqaNC2CfabSSKA02fAywbAqrIuDHwYGbjdtrNz7_hVeCgFADXNoaza-MaNggH3YzkXEWxg9Hj39HFm_3OCzu3eRulXLDte7qY3h07tKLDDkAgBWkk91K7nQKIErWL58-quAw8lBqBdPayPP/w640-h480/Photo%20Nov%2009%202023,%205%2008%2032%20PM%20-%20Copy.jpg" width="640" /></a></p><p><b>Serve hot with naan or rice.</b></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sNrhjSeVw7wUSV4drumjsgzPkKEWdUffoWm5BxRvGDk2lMY3iehzqDgQk46DUDecIvVxXa981bVzUOo_BljO20CQfU3fI4eU-z9d_KRj3-KMMONW_VOXmuYvFv4KgdnUssEJlozBF0zWVJmY49VGbZpBqS3pjqgzLR7GCTkRWnBkMxLmvw5SiQdShpPn/s3264/Photo%20Nov%2010%202023,%208%2009%2053%20PM%20-%20Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6sNrhjSeVw7wUSV4drumjsgzPkKEWdUffoWm5BxRvGDk2lMY3iehzqDgQk46DUDecIvVxXa981bVzUOo_BljO20CQfU3fI4eU-z9d_KRj3-KMMONW_VOXmuYvFv4KgdnUssEJlozBF0zWVJmY49VGbZpBqS3pjqgzLR7GCTkRWnBkMxLmvw5SiQdShpPn/w640-h480/Photo%20Nov%2010%202023,%208%2009%2053%20PM%20-%20Copy.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div><b>I tell Madeleine that she doesn't have to make that dreaded trip to the nameless restaurant any more. No more rude repartee with the owner. We are free to cook this anytime we want!</b></div>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com2tag:blogger.com,1999:blog-6401968427117972962.post-85968974672796852032023-11-03T13:19:00.001-04:002023-11-03T13:19:12.279-04:00Garlic and Herb Sun Bread<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQtGJAk8vNF2IfVL5btUV04wgTDKiEKM4BJk6wqK-HbHJXroypt2NkOnNggn0ooLG3HwtSfBvV36so-WGx-5AsISYF73L17XPXvdjInQb5uW9i9gFqwiAGxx2UJ0_-VTHplnzZ0CXsB89oDSZsp8JNYo01Jp1FyPFdJ_ZGigxizgFxTeHj0L4kcvAg9gA/s3264/Photo%20Nov%2001%202023,%202%2046%2047%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQtGJAk8vNF2IfVL5btUV04wgTDKiEKM4BJk6wqK-HbHJXroypt2NkOnNggn0ooLG3HwtSfBvV36so-WGx-5AsISYF73L17XPXvdjInQb5uW9i9gFqwiAGxx2UJ0_-VTHplnzZ0CXsB89oDSZsp8JNYo01Jp1FyPFdJ_ZGigxizgFxTeHj0L4kcvAg9gA/w640-h480/Photo%20Nov%2001%202023,%202%2046%2047%20PM.jpg" width="640" /></a></p><p>I know how to say thank you with food! So when Rosa gets my mail, waters my plants and looks after the house while I'm away, the impetus to make somethings delicious for her simmers impatiently. </p><p>The picture of King Arthur Baking sun bread in their catalog is temptation in bronze. I can only aspire to make mine look that way! Nevertheless I try.</p><p>All purpose and pizza flour, yeast, milk, oil, egg, butter and salt come together so easily in a stand mixer. The dough is soft and smooth. A short rise lets it double in size. Divided in half, I roll the dough into two twelve inch rounds. I am amazed at the elasticity of the dough. One round is spread with cream cheese mixed with garlic and parsley. The other goes on top. Here comes the tricky part. The center is covered with a four inch round. I use a pizza cutter to make 16 cuts from the round to the edge. Each portion is then twisted into a spiral. Baked in a hot oven, the spiral turns a stunning golden color. This creation is marched off to Rosa's. I hope her generosity is evenly matched by my baking skills!</p><p><br /></p><p><b>GARLIC AND HERB SUN BREAD</b></p><p><b>Adapted from King Arthur Baking</b></p><p><b>Serves 8-10 </b></p><p><br /></p><p><b>2 cups AP Flour</b></p><p><b>1 Cup OO Pizza Flour (Or more AP Flour)</b></p><p><b>1 Egg</b></p><p><b>1/2 cup Milk</b></p><p><b>1/4 cup Water</b></p><p><b>3 tablespoons room temperature Butter</b></p><p><b>2 teaspoons instant Yeast</b></p><p><b>2 teaspoons Kosher Salt</b></p><p><b><br /></b></p><p><b><u>Filling</u></b></p><p><b>4 oz Cream Cheese, at room temperature</b></p><p><b>2 tablespoons minced Parsley</b></p><p><b>1 teaspoon Garlic Powder</b></p><p><b>Pinch of Kosher Salt</b></p><p><b>Thyme Leaves</b></p><p><b>Parmesan Cheese</b></p><p><b><br /></b></p><p><b>Make the dough in a stand mixer with a dough hook. </b></p><p><b>Put flours, salt, yeast and butter in the bowl. </b></p><p><b>Whisk egg in a bowl. Add all but 1 tablespoon of egg into the bowl. Save the tablespoon for the egg wash.</b></p><p><b>Heat milk and water till lukewarm and add to the bowl. </b></p><p><b>Start the mixer and let it go till you have a smooth dough. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuVX_LVJbR0dfIUAGMt_Y-9m7r6xfBE8lEViw__NJ_7DYeN08OD45phCxJGTSWmLlrIAMGKpz83BeieC-MH2XHobHdfIu9cTax_HYTfTzbSIIpS9pJXODyggYpk72oQrj4K6QUYC3It5HdKeCDxbmQbP3PK7tJjpFCPOFqHvGapy-2v7GbdjnBCZawFCz/s3264/Photo%20Nov%2001%202023,%2010%2054%2002%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuVX_LVJbR0dfIUAGMt_Y-9m7r6xfBE8lEViw__NJ_7DYeN08OD45phCxJGTSWmLlrIAMGKpz83BeieC-MH2XHobHdfIu9cTax_HYTfTzbSIIpS9pJXODyggYpk72oQrj4K6QUYC3It5HdKeCDxbmQbP3PK7tJjpFCPOFqHvGapy-2v7GbdjnBCZawFCz/w640-h480/Photo%20Nov%2001%202023,%2010%2054%2002%20AM.jpg" width="640" /></a></p><p><b>Remove the dough hook. </b></p><p><b>Drizzle a teaspoon of Olive oil around the bowl. Roll the roll so it is coated with oil. Cover and let the dough rise in a warm place for 1-2 hours until it is doubled in size. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa-g5K-Ukc5bdX7alG1xvCTFOpigxwQBtE8pze4EiYoAFPZZMjUQQYzh4qy-ywnF__nJJOnjBEwibzDCN9ecL1n5YfecPBkhzEOg-aAURyIx_QL2l37oe0u4wL4TK3FvpeYKQsnwawXziOY19-iSRBiU1MLgNoIae0i8JLjKRwsbGjQ12OfuiC73LkBJ_/s3264/Photo%20Nov%2001%202023,%2012%2049%2041%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa-g5K-Ukc5bdX7alG1xvCTFOpigxwQBtE8pze4EiYoAFPZZMjUQQYzh4qy-ywnF__nJJOnjBEwibzDCN9ecL1n5YfecPBkhzEOg-aAURyIx_QL2l37oe0u4wL4TK3FvpeYKQsnwawXziOY19-iSRBiU1MLgNoIae0i8JLjKRwsbGjQ12OfuiC73LkBJ_/w640-h480/Photo%20Nov%2001%202023,%2012%2049%2041%20PM.jpg" width="640" /></a></p><p><b>Make the filling by mixing cream cheese, garlic, parsley and salt till smooth. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lXMieek31TfhWNSShBXPj1LtwqRH_ICWVWnYt6uf3lGFOGXuqkpOG0JaH4_k2YoAkFg7HedRuEZahqtpZwri75GfWKVAlhTdnMM-WbGxKbeMfSiHd0_qSRSEPRQ8E6QbZcsQla8eS4QMo-IzriOiKYtlOASa9eg_aQgatFIreTA0A2gK4zcNUDE5qnGw/s3264/Photo%20Nov%2001%202023,%2012%2058%2040%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0lXMieek31TfhWNSShBXPj1LtwqRH_ICWVWnYt6uf3lGFOGXuqkpOG0JaH4_k2YoAkFg7HedRuEZahqtpZwri75GfWKVAlhTdnMM-WbGxKbeMfSiHd0_qSRSEPRQ8E6QbZcsQla8eS4QMo-IzriOiKYtlOASa9eg_aQgatFIreTA0A2gK4zcNUDE5qnGw/w640-h480/Photo%20Nov%2001%202023,%2012%2058%2040%20PM.jpg" width="640" /></a></p><p><b>Divide the risen dough in half. </b></p><p><b>Roll each half into a 12" circle. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQkT6xeb8oYrPVCWt3U32LjSMHB_7W-bUHEQHxtwQgVXmSNpirkwOLHngHZ6uIBBGGJ1bBVW5Ai33SMSOvyBR8iZZTUqX4oMFFbQyXuA59dPZd6kSRchyUuAaUbmuCB0JpLKJ9CIvfmIlwOy1NDw3DbqGwhBwluEwUQTiM53VUqZxFTPP1Fz6z8VsSPF9/s3264/Photo%20Nov%2001%202023,%2012%2049%2055%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQkT6xeb8oYrPVCWt3U32LjSMHB_7W-bUHEQHxtwQgVXmSNpirkwOLHngHZ6uIBBGGJ1bBVW5Ai33SMSOvyBR8iZZTUqX4oMFFbQyXuA59dPZd6kSRchyUuAaUbmuCB0JpLKJ9CIvfmIlwOy1NDw3DbqGwhBwluEwUQTiM53VUqZxFTPP1Fz6z8VsSPF9/w640-h480/Photo%20Nov%2001%202023,%2012%2049%2055%20PM.jpg" width="640" /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINpKqg-LZZcApa4HQab9ix5XXFyv8OHbYyHm2NZw2QYKWLJJzwaL2dmXy9m21B_g0unm5VFOD1wIqxg8-nUYgGaRflSrA8j2lEoN1EJru-gGL3_3Ixkykb0gL_Fjck126ZEPLWENP5xL9l7x4IPqwJPC0wG0EFTQbaZcIFJl_vFD-OPUPgymClUYBvOXr/s3264/Photo%20Nov%2001%202023,%2012%2057%2005%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINpKqg-LZZcApa4HQab9ix5XXFyv8OHbYyHm2NZw2QYKWLJJzwaL2dmXy9m21B_g0unm5VFOD1wIqxg8-nUYgGaRflSrA8j2lEoN1EJru-gGL3_3Ixkykb0gL_Fjck126ZEPLWENP5xL9l7x4IPqwJPC0wG0EFTQbaZcIFJl_vFD-OPUPgymClUYBvOXr/w640-h480/Photo%20Nov%2001%202023,%2012%2057%2005%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><b>Place one circle on a 13"x 18"parchment lined baking sheet. It is a large circle. and needs room to rise.</b></p><p><b>Smear the cream cheese all over one circle. Leave a 1/2" edge. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8_l8opIGwIyYs_UOaH2G5Ne3cH0wIQe_aFE8NQt4n9aW4iXtjCO0SEo-5dhpHGdy10z8Kj5_mqaqgN7Vq6w5bzQxttm87CUrIwajZpoqALz5p_AeLPZ1M0Ry5eytatzRScBwPi5aGmlHhnQ6irC5i2APpUNyAOsdxfIOktSnzzo8ony2FjwIYDYJowav/s3264/Photo%20Nov%2001%202023,%201%2000%2025%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8_l8opIGwIyYs_UOaH2G5Ne3cH0wIQe_aFE8NQt4n9aW4iXtjCO0SEo-5dhpHGdy10z8Kj5_mqaqgN7Vq6w5bzQxttm87CUrIwajZpoqALz5p_AeLPZ1M0Ry5eytatzRScBwPi5aGmlHhnQ6irC5i2APpUNyAOsdxfIOktSnzzo8ony2FjwIYDYJowav/w640-h480/Photo%20Nov%2001%202023,%201%2000%2025%20PM.jpg" width="640" /></a></p><p><b>Add a teaspoon of water to the saved egg. Whisk well. </b></p><p><b>Use a brush to daub egg wash on the edge of the circle. </b></p><p><b>Place the second circle over the first and gently press to seal. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrAlpW3uIwH_mwWQmQneFUF8TvjxzX7FM2WpEMyTZjbTGx74NDSqESw8t9OIpZ8aFevEPVSLNr76OCsfu3mdIdthb2fdp7NG2cpTWowIZBnYrtiS2Dm0zu0Mx3SypSnG11ecjmGSS_XNQufz5Keu5GTipyIzz07MR_gPHOk9pZLWp25vv2Bp80WaMUh5P/s3264/Photo%20Nov%2001%202023,%201%2002%2025%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrAlpW3uIwH_mwWQmQneFUF8TvjxzX7FM2WpEMyTZjbTGx74NDSqESw8t9OIpZ8aFevEPVSLNr76OCsfu3mdIdthb2fdp7NG2cpTWowIZBnYrtiS2Dm0zu0Mx3SypSnG11ecjmGSS_XNQufz5Keu5GTipyIzz07MR_gPHOk9pZLWp25vv2Bp80WaMUh5P/w640-h480/Photo%20Nov%2001%202023,%201%2002%2025%20PM.jpg" width="640" /></a></p><p><b>Place a 4" cookie cutter in the center of the circle. </b></p><p><b>Use a pizza cutter to make 16 equal strips from the edge of the cookie cutter to the edge of the circle. Start by making 4 quarters. Divide each quarter in half, and that half into half again. You will end up with 16 sections. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSz1c2vy-rMzK2g3JUxDkUiLw5WFbALGnuNoXW_qyT5_GqCaL49vku_1SCeqTW_lN_X8wkBM3GzRM5dtI3_DK9DTNZY9HV01tbZzbTy8DPi5nHehzX_xkTce0HAEAgGqXQ1d3pnVqUb0ALxoV8869WwCtvegw-s47Us8KVaSZh9shAII7lfaGOst4y0RPQ/s3264/Photo%20Nov%2001%202023,%201%2010%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSz1c2vy-rMzK2g3JUxDkUiLw5WFbALGnuNoXW_qyT5_GqCaL49vku_1SCeqTW_lN_X8wkBM3GzRM5dtI3_DK9DTNZY9HV01tbZzbTy8DPi5nHehzX_xkTce0HAEAgGqXQ1d3pnVqUb0ALxoV8869WwCtvegw-s47Us8KVaSZh9shAII7lfaGOst4y0RPQ/w640-h480/Photo%20Nov%2001%202023,%201%2010%2052%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfMzGdwBbERq6r35kl55zGpPm1FjSzeR6H1Gm-gFtPs1MRoHihWjFel50viv7IgxKOq-mpg_Smg1UM4U9nhMa7F3ZmAiNJmW2bqLYXYBwNEYK1p32DeP9Nyg4uhyphenhyphenfaHt2LRe-2y9Xkjg_TGRSIMv1In7E2V6vgkf4QFwXT6G8KqhYV2QIM5d5tHVtWK0t/s3264/Photo%20Nov%2001%202023,%201%2011%2007%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfMzGdwBbERq6r35kl55zGpPm1FjSzeR6H1Gm-gFtPs1MRoHihWjFel50viv7IgxKOq-mpg_Smg1UM4U9nhMa7F3ZmAiNJmW2bqLYXYBwNEYK1p32DeP9Nyg4uhyphenhyphenfaHt2LRe-2y9Xkjg_TGRSIMv1In7E2V6vgkf4QFwXT6G8KqhYV2QIM5d5tHVtWK0t/w640-h480/Photo%20Nov%2001%202023,%201%2011%2007%20PM.jpg" width="640" /></a></p><p><b>Pull on one section lightly, twisting the section 3 or 4 times. Press the end onto the parchment to keep it in place. Repeat with all the sections. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa30L_NEPg7cww4pIffJsCEcpeNsEAcm44LqKUOcsrUNyGkcP-_g5BNysa-nmYk-BkkN_b_eSKrUd0q4qhBgEYXbJLwtwSUJ7LLqqoE-mbmPfXt4p1ReYIA6u0MTSKTJqRYOSkBPlV6tVH3JmqSe2K9_8yV8yBkCU5607060_TRdHula5760wq-4ycDUM/s3264/Photo%20Nov%2001%202023,%201%2015%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNa30L_NEPg7cww4pIffJsCEcpeNsEAcm44LqKUOcsrUNyGkcP-_g5BNysa-nmYk-BkkN_b_eSKrUd0q4qhBgEYXbJLwtwSUJ7LLqqoE-mbmPfXt4p1ReYIA6u0MTSKTJqRYOSkBPlV6tVH3JmqSe2K9_8yV8yBkCU5607060_TRdHula5760wq-4ycDUM/w640-h480/Photo%20Nov%2001%202023,%201%2015%2020%20PM.jpg" width="640" /></a></p><p><b>Cover dough and let it rise for 1 hour. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_5UzZmt8HXNMjrxrOjGozVjb6JwCV2hs1h19UwqYlRgzIKJCS1pXBl67wHczrpCOgetBM0dEUbSODNZ8RWAyOX0qOr3qMndEAfdLhFeARqJAWmAaWyFAaQ1zo82MXgjac4iBmg2Up2bJDXKLufoWwQV9M3WMJ793N8wW4Xmt1oL1LdOShmJtc80me9cN/s3264/Photo%20Nov%2001%202023,%202%2007%2026%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_5UzZmt8HXNMjrxrOjGozVjb6JwCV2hs1h19UwqYlRgzIKJCS1pXBl67wHczrpCOgetBM0dEUbSODNZ8RWAyOX0qOr3qMndEAfdLhFeARqJAWmAaWyFAaQ1zo82MXgjac4iBmg2Up2bJDXKLufoWwQV9M3WMJ793N8wW4Xmt1oL1LdOShmJtc80me9cN/w640-h480/Photo%20Nov%2001%202023,%202%2007%2026%20PM.jpg" width="640" /></a></p><p><b>Heat the oven to 400F/200C.</b></p><p><b>Brush the risen dough with remaining egg wash. </b></p><p><b>Dust the dough with thyme leaves and parmesan cheese. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ-fjldY5tQ7wwzfF6eztBcS_1SKCHY_ikUXddLMcURyUjzbrthi44yxrzv7-J5lTD-gnvZdw2cqhYCNWJ6vWdjRoaMZuX7bgtwq2kFh6zMhslTjuRsPSsIbhMqqPqY1gEyWik0GjTSqng7odpc_crbSuVHIrFabWohKQMUoQXaVZXeEip8oVUoqezixT/s3264/Photo%20Nov%2001%202023,%202%2010%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQ-fjldY5tQ7wwzfF6eztBcS_1SKCHY_ikUXddLMcURyUjzbrthi44yxrzv7-J5lTD-gnvZdw2cqhYCNWJ6vWdjRoaMZuX7bgtwq2kFh6zMhslTjuRsPSsIbhMqqPqY1gEyWik0GjTSqng7odpc_crbSuVHIrFabWohKQMUoQXaVZXeEip8oVUoqezixT/w640-h480/Photo%20Nov%2001%202023,%202%2010%2052%20PM.jpg" width="640" /></a></p><p><b>Bake for 20-25 minutes till golden brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HSciF-lVNDSt7DNeeYfQ-vr39c2qW9EQw0Iv8b-QcdEkJnIXJtEA_mlFGB3L2ZbuAAXpTQOL5YfWfABfhh_0FwYB630bXkHWcrZ0GDPEKIvFxnJF-qyQkz_-4-FWy82znrsvO_CS6C0fCmtX-jKUSuwoyVnVd8Lin-wuRqt-Y-EKnCP-jK1i5c0jlF5w/s3264/Photo%20Nov%2001%202023,%202%2046%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HSciF-lVNDSt7DNeeYfQ-vr39c2qW9EQw0Iv8b-QcdEkJnIXJtEA_mlFGB3L2ZbuAAXpTQOL5YfWfABfhh_0FwYB630bXkHWcrZ0GDPEKIvFxnJF-qyQkz_-4-FWy82znrsvO_CS6C0fCmtX-jKUSuwoyVnVd8Lin-wuRqt-Y-EKnCP-jK1i5c0jlF5w/w640-h480/Photo%20Nov%2001%202023,%202%2046%2052%20PM.jpg" width="640" /></a></p><p><b>Cool slightly and serve warm.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3psV-6l8yh5py0Wr_9FM9gYHzGjbduzZ9SjgeLeC7hJMWgElFvAIBn9CVDqEsFKFnLksr6lRlBq-V4f2r5ZSoFigv2mPnOpMSUwt3msDoKqu6FU0D9225IVJ-PZPvXHvxvs4sT-x6UzgNnzGSBruZ3zbA-BxXsl7f27kwLp-wFvSPGkugq0Szodc9U7Ee/s3264/Photo%20Nov%2001%202023,%202%2047%2003%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3psV-6l8yh5py0Wr_9FM9gYHzGjbduzZ9SjgeLeC7hJMWgElFvAIBn9CVDqEsFKFnLksr6lRlBq-V4f2r5ZSoFigv2mPnOpMSUwt3msDoKqu6FU0D9225IVJ-PZPvXHvxvs4sT-x6UzgNnzGSBruZ3zbA-BxXsl7f27kwLp-wFvSPGkugq0Szodc9U7Ee/w640-h480/Photo%20Nov%2001%202023,%202%2047%2003%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>The sun bread sits in its warm cocoon as I walk it over to Rosa's. I drop it off with the hope that they will relish it as much as I have enjoyed making it.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-85920928943188096562023-10-24T15:05:00.001-04:002023-10-24T15:05:50.707-04:00Korean Beef & Lettuce Wraps with an Asian Slaw<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1smNIC4eqFl3VVB3OLzX3bybqnowG9RrsX66YKi038kVdA7Nt9ALFTu-W8ERoD9jjPG1sL0s_30OxPGcAJ1px2wg8t1hrR98tKcs2i8nzObs80118nYEAnMDgmeZ4Cr2caedcD8l9rB3VQDtVanGK9iO115lXtpvrm63oBfYXeXnmgce0DqzLv82FBg2/s3264/Photo%20Oct%2024%202023,%2012%2051%2053%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1smNIC4eqFl3VVB3OLzX3bybqnowG9RrsX66YKi038kVdA7Nt9ALFTu-W8ERoD9jjPG1sL0s_30OxPGcAJ1px2wg8t1hrR98tKcs2i8nzObs80118nYEAnMDgmeZ4Cr2caedcD8l9rB3VQDtVanGK9iO115lXtpvrm63oBfYXeXnmgce0DqzLv82FBg2/w640-h480/Photo%20Oct%2024%202023,%2012%2051%2053%20PM.jpg" width="640" /></a></p><p><br /></p><p>How do you start eliminating carbs from your meals? With a lot of regret! So these lettuce wraps might just be the way forward. It is definitely healthier than a flour wrap, tortilla, naan or pita. </p><p>Brown some ground beef or any protein with onions, garlic, gochujang, soy sauce and chile powder. Make a slaw with radish, red peppers, red onion and green chiles marinated in vinegar and sugar. Pile spoonfuls of beef onto butter lettuce. This lettuce is soft. If you like a bit of crunch use romaine. Top meat with some slaw. Fold the leaf. Take a bite. A melody of tang, spice, meaty flavor and freshness unfold. A no guilt pleasure!</p><p><br /></p><p><b>KOREAN BEEF & LETTUCE WRAPS WITH AN ASIAN SLAW</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>1 lb ground Beef, Chicken or Turkey</b></p><p><b>1 tablespoon Canola Oil</b></p><p><b>1 large White Onion</b></p><p><b>3 Garlic cloves</b></p><p><b>2 tablespoons Gochujang paste</b></p><p><b>1 teaspoon low sodium Soy Sauce</b></p><p><b>1 teaspoon Chile Powder</b></p><p><b>1 head Butter Lettuce or Romaine hearts</b></p><p><b>3 Radishes</b></p><p><b>1/2 Red Onion</b></p><p><b>2 small Red Peppers</b></p><p><b>1-2 green Chiles</b></p><p><b>3 tablespoons White Vinegar</b></p><p><b>1 teaspoon Sugar</b></p><p><b>Pinch of Kosher Salt</b></p><p><b><br /></b></p><p><b>Make the slaw by slicing radishes and red peppers into small sticks. Slice red onion and green chiles thinly. Place veggies in a bowl. Pour vinegar and sugar over veggies. Season with a pinch of salt. Stir well and let veggies marinate for 10 minutes.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJGBi6eAd5qn3l-429HYiwDxcNOOwixHDIzJVOSyQrbUOhFBWe4oZRM8t-I3-JanMisLBrxjAKWb1ntHSRaC4ba7HlkRXwZh3NqVN3pTG9OXIxbygMykkQz6BhSl0rnbUDhLnNBtu9ESYA-ShbbGEFFTk3AyhZeR7MfpnFFBpN9n8IK_Lcfj-baqkky4t/s3264/Photo%20Oct%2024%202023,%2012%2050%2025%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJGBi6eAd5qn3l-429HYiwDxcNOOwixHDIzJVOSyQrbUOhFBWe4oZRM8t-I3-JanMisLBrxjAKWb1ntHSRaC4ba7HlkRXwZh3NqVN3pTG9OXIxbygMykkQz6BhSl0rnbUDhLnNBtu9ESYA-ShbbGEFFTk3AyhZeR7MfpnFFBpN9n8IK_Lcfj-baqkky4t/w640-h480/Photo%20Oct%2024%202023,%2012%2050%2025%20PM.jpg" width="640" /></a></p><p><b>Start cooking the meat. </b></p><p><b>Mince onion and garlic cloves fine. </b></p><p><b>Heat oil in a saucepan.</b></p><p><b>Add onion and garlic to hot oil and saute till light brown. </b></p><p><b>Dump ground beef into the saucepan, smashing the meat with a spoon so it doesn't clump. Saute meat till crumbly and loose for about 3-5 minutes. </b></p><p><b>Add gochujang, soy sauce and chile powder to meat. Stir fry well and cook over low heat for 5-8 minutes. </b></p><p><b>Take off the flame and keep meat warm. </b></p><p><b>Break off lettuce leaves and arrange them on a plate. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnAv-6dYrfWi9RbWfX0qICTTz4Bib0shxWzHH6ev7xi2NSfXbHbVi3b1tVmVJLPoV5HKLEQcCGXonQLRGJK6gfUURdVsQC3008zkYlMD8jtxmNIh9Y9TtsoXqPwqKBOCTnGFAbmfcluy9GacJICqD-Ekl8lo9x4ext7uWx5lWRzoU8ajyJjyPsR3Y-XDh/s3264/Photo%20Oct%2024%202023,%2012%2050%2015%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnAv-6dYrfWi9RbWfX0qICTTz4Bib0shxWzHH6ev7xi2NSfXbHbVi3b1tVmVJLPoV5HKLEQcCGXonQLRGJK6gfUURdVsQC3008zkYlMD8jtxmNIh9Y9TtsoXqPwqKBOCTnGFAbmfcluy9GacJICqD-Ekl8lo9x4ext7uWx5lWRzoU8ajyJjyPsR3Y-XDh/w640-h480/Photo%20Oct%2024%202023,%2012%2050%2015%20PM.jpg" width="640" /></a></p><p><b>Top lettuce with a generous heaping of meat. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAMU7vjaC0ddqwQkXUSN_JsX8U8Tympa0V6KgpgzeO5aiOttePD6wXYeEZCIRe_1HeZAhxb7-LN0uU2tFZDg4jr-nPlnDXNLcHat3gpAqMDNNewyJdALMf5jXtjdp9RHbCSYPtkENtq31BDp_HXw2-DRYhB9-TaMOeG9aWUh8HFZ69gLO_t-3rHT30bMH/s3264/Photo%20Oct%2024%202023,%2012%2058%2039%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAMU7vjaC0ddqwQkXUSN_JsX8U8Tympa0V6KgpgzeO5aiOttePD6wXYeEZCIRe_1HeZAhxb7-LN0uU2tFZDg4jr-nPlnDXNLcHat3gpAqMDNNewyJdALMf5jXtjdp9RHbCSYPtkENtq31BDp_HXw2-DRYhB9-TaMOeG9aWUh8HFZ69gLO_t-3rHT30bMH/w640-h480/Photo%20Oct%2024%202023,%2012%2058%2039%20PM.jpg" width="640" /></a></p><p><b>Spoon some slaw over meat, </b></p><p><b>Fold lettuce into a wrap and take a delicious bite.</b></p><p><b><br /></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRacO-3r824AD11RyeZefvdxHbeo38paS60TPzimKksCcmNG0cSKG7JiLHB2aY-NWKIaGuTBaFtylyNkRKME_ZrrkT2G2pBs-ecqxym07z-JYO18b_vUZhna6NTCQHlsNBHnVRnC1_1XfRgYL2KtfuGbDCmB6PWcBpWBdt0M61HjOB2jlh-ho72wCBq5f5/s3264/Photo%20Oct%2024%202023,%2012%2051%2058%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRacO-3r824AD11RyeZefvdxHbeo38paS60TPzimKksCcmNG0cSKG7JiLHB2aY-NWKIaGuTBaFtylyNkRKME_ZrrkT2G2pBs-ecqxym07z-JYO18b_vUZhna6NTCQHlsNBHnVRnC1_1XfRgYL2KtfuGbDCmB6PWcBpWBdt0M61HjOB2jlh-ho72wCBq5f5/w640-h480/Photo%20Oct%2024%202023,%2012%2051%2058%20PM.jpg" width="640" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Like I said, a no guilt pleasure. Make sure you have plenty as they are easy on the palate and plate. They will disappear fast!<br /> </b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-67530116618745932542023-10-03T19:16:00.002-04:002023-10-03T19:16:23.931-04:00Prosciutto Mozzarella and Truffle Panini <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VWaoebVZgYulL7WOPEIwdpdzGH08hUaWngD6WItlaq23DcFvhRw1JTS6pTzs0KMyBl9anpqg5fIiqUus1UsvrxNFnJoGSvW7EjOGe-lpAl189spbC6momrm-xme9Z3p9U8c35FfwaiqYHwbmjm8sLNlXNZC2EWUBZhwdXBBQsC5mJ483CviqyYJltdWW/s3264/Photo%20Oct%2002%202023,%202%2004%2051%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VWaoebVZgYulL7WOPEIwdpdzGH08hUaWngD6WItlaq23DcFvhRw1JTS6pTzs0KMyBl9anpqg5fIiqUus1UsvrxNFnJoGSvW7EjOGe-lpAl189spbC6momrm-xme9Z3p9U8c35FfwaiqYHwbmjm8sLNlXNZC2EWUBZhwdXBBQsC5mJ483CviqyYJltdWW/w640-h480/Photo%20Oct%2002%202023,%202%2004%2051%20PM.jpg" width="640" /></a></p><p>I watch a snippet on a late night food and travel show on CNN and I am hooked. The picture of this chef feasting on this particular tapas has me intrigued, has me salivating, has me craving for that sandwich that very instant. So when morning comes I know what I need to do.</p><p>Thin slices of white bread are trimmed of their crusts and then spread with truffle paste. Prosciutto slices are draped over the truffle paste. fresh mozzarella slices are next. The top layer of bread is buttered sparingly. The sandwich is then grilled till golden on both sides. </p><p>The restaurant calls this tapa The Bikini. I call it a two bite wonder.</p><p><br /></p><p><b>PROSCIUTTO MOZZARELLA AND TRUFFLE PANINI</b></p><p><b>Serves </b> <b>2-4</b></p><p><br /></p><p><b>10 thin White Bread slices</b></p><p><b>Truffle Paste</b></p><p><b>10 Prosciutto Slices</b></p><p><b>10 slices of Fresh Mozzarella</b></p><p><b>Butter</b></p><p><b><br /></b></p><p><b>Trim the crusts of the bread.</b></p><p><b>Spread a generous layer of truffle paste on 5 slices.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPU5ZdeVDfMgIdXLlZfem72khRBL0bdfIEsgft23aKjynQPWNNjP5uCqR6cPdO1AAvWavw9OAaZpbTWvMo9Luj8i4p5QEcC3KUEoPH8xMR9xJdZUY5yDD9WSn6m9T12cxfylbA_9M_Wn_DeQQkhm1uOzqXtYWntySScwmgihhjfMG1kDkv7_mn5GNPaNPf/s3264/Photo%20Oct%2002%202023,%201%2039%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPU5ZdeVDfMgIdXLlZfem72khRBL0bdfIEsgft23aKjynQPWNNjP5uCqR6cPdO1AAvWavw9OAaZpbTWvMo9Luj8i4p5QEcC3KUEoPH8xMR9xJdZUY5yDD9WSn6m9T12cxfylbA_9M_Wn_DeQQkhm1uOzqXtYWntySScwmgihhjfMG1kDkv7_mn5GNPaNPf/w640-h480/Photo%20Oct%2002%202023,%201%2039%2052%20PM.jpg" width="640" /></a></p><p><b>Top the 5 slices with prosciutto.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo41OGtUBY7tPmCmc_ooLCwVdGhDdiEMALBxenKa9WsHuWgXYAwW2mPy3LKpRloTDDY5ENS7GTcRZe7I0vNggoAvtI2PtwbVMy5f4Z7UvcPKp35pyxcTUZbt-tDEmKnZCUZk0qH8qs2eLh6yTKG0q149fcoLqRsCfbghsFvscFXKaPGKWrJYq2_Z7-VkFu/s3264/Photo%20Oct%2002%202023,%201%2040%2004%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo41OGtUBY7tPmCmc_ooLCwVdGhDdiEMALBxenKa9WsHuWgXYAwW2mPy3LKpRloTDDY5ENS7GTcRZe7I0vNggoAvtI2PtwbVMy5f4Z7UvcPKp35pyxcTUZbt-tDEmKnZCUZk0qH8qs2eLh6yTKG0q149fcoLqRsCfbghsFvscFXKaPGKWrJYq2_Z7-VkFu/w640-h480/Photo%20Oct%2002%202023,%201%2040%2004%20PM.jpg" width="640" /></a></p><p><b>Lay fresh mozzarella slices over prosciutto. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQBNpehSMy2rDAbAeHY9l5h6KJlNttE8F_x6xxzXm7nV9rWMD6xc4KnkfDJ5rTnm5s0ur-jYaguJmf9x5fq47mCi1cV7C_RrPbYp09KOhUs3kdpBqZV3Xlpv1wTM-xNjIqbezuqhJKH4QWLY6tsEXYtefDmXJyG32NDsTqgIul_s5fPbWnu_eKdMvDwJn/s3264/Photo%20Oct%2002%202023,%201%2041%2051%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkQBNpehSMy2rDAbAeHY9l5h6KJlNttE8F_x6xxzXm7nV9rWMD6xc4KnkfDJ5rTnm5s0ur-jYaguJmf9x5fq47mCi1cV7C_RrPbYp09KOhUs3kdpBqZV3Xlpv1wTM-xNjIqbezuqhJKH4QWLY6tsEXYtefDmXJyG32NDsTqgIul_s5fPbWnu_eKdMvDwJn/w640-h480/Photo%20Oct%2002%202023,%201%2041%2051%20PM.jpg" width="640" /></a></p><p><b>Cover cheese with bread slices. </b></p><p><b>Butter the top slices. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWe3NYR1Qg3XmI7PcuVaZ4IfFwTF9BJNcehBSzTM7msdl33gVV9xtZ8L99852gvNe95bF6a25_uqD1n5N6SfHLutbCv2CVjmiyxy4iqieHgi9krh8fOta45cM6tDl_soM_YTfsR5KEdbgYBqtJgbUfxdKAq7cxKKdOlCQcbg1MnTlsdBfgBs6nKSIplK8t/s3264/Photo%20Oct%2002%202023,%201%2042%2039%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWe3NYR1Qg3XmI7PcuVaZ4IfFwTF9BJNcehBSzTM7msdl33gVV9xtZ8L99852gvNe95bF6a25_uqD1n5N6SfHLutbCv2CVjmiyxy4iqieHgi9krh8fOta45cM6tDl_soM_YTfsR5KEdbgYBqtJgbUfxdKAq7cxKKdOlCQcbg1MnTlsdBfgBs6nKSIplK8t/w640-h480/Photo%20Oct%2002%202023,%201%2042%2039%20PM.jpg" width="640" /></a></p><p><b>Heat a flat griddle. </b></p><p><b>Place the panini with the buttered slices down on the griddle.</b></p><p><b>Allow bread to turn golden brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO1WVX2kGqY5zR3sRLPEYylkV0ySqqS2KrmGym_j4Mvb3ZbqeFcTvChRy0MmQfgUuAyBDOKh-xE5UnNOnbxthLeahbWZgznJThlBzsEY1gbegOeQDYuZylIRZPRkbkwmemLTVmw4fGgdv9Hsn_iZ82_Q864_zr34ec_tY1HhPf1EJbGV5Qp8u8TT7rPYZ/s3264/Photo%20Oct%2002%202023,%201%2059%2020%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEO1WVX2kGqY5zR3sRLPEYylkV0ySqqS2KrmGym_j4Mvb3ZbqeFcTvChRy0MmQfgUuAyBDOKh-xE5UnNOnbxthLeahbWZgznJThlBzsEY1gbegOeQDYuZylIRZPRkbkwmemLTVmw4fGgdv9Hsn_iZ82_Q864_zr34ec_tY1HhPf1EJbGV5Qp8u8TT7rPYZ/w640-h480/Photo%20Oct%2002%202023,%201%2059%2020%20PM.jpg" width="640" /></a></p><p><b>Lightly butter the exposed slices. </b></p><p><b>Flip them over and cook till brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lA1sJzIML4HPMgPnDqhllJiWSH5XYM6lW1QLC3zpXzgn20-VoVr-gu7eLj-yFpDexmXABO9pUIsGdycwsJf54Pvbj18ttr89sE6dtGtUZu4sR1RA_3Yrg2yMgMYdUhS3XunfgidYnD9OmJtRevrFCnvgDvfiNOqjmL3hiOjL88EzRaK7-KzzRJN5u7WC/s3264/Photo%20Oct%2002%202023,%201%2059%2045%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lA1sJzIML4HPMgPnDqhllJiWSH5XYM6lW1QLC3zpXzgn20-VoVr-gu7eLj-yFpDexmXABO9pUIsGdycwsJf54Pvbj18ttr89sE6dtGtUZu4sR1RA_3Yrg2yMgMYdUhS3XunfgidYnD9OmJtRevrFCnvgDvfiNOqjmL3hiOjL88EzRaK7-KzzRJN5u7WC/w640-h480/Photo%20Oct%2002%202023,%201%2059%2045%20PM.jpg" width="640" /></a></p><p><b>Cut panini and serve then warm. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpnoyvTeqpxMB5nuopGNSNCf0VISomvwlsbjQn3ab5weU9qT_P80IhnUG13NipG9evpxzFjBFDJxJKcnz56lDtU5ZLk7cujDNVr1x2FXmm_6qkQHVsxLS8IBOqFLoCO3jSNG3eCb6CI_xW4vLJLhfPLb3QdPJ2SipkncobukoErQMin8ZeHOjQgAlaVMr/s3264/Photo%20Oct%2002%202023,%202%2005%2001%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpnoyvTeqpxMB5nuopGNSNCf0VISomvwlsbjQn3ab5weU9qT_P80IhnUG13NipG9evpxzFjBFDJxJKcnz56lDtU5ZLk7cujDNVr1x2FXmm_6qkQHVsxLS8IBOqFLoCO3jSNG3eCb6CI_xW4vLJLhfPLb3QdPJ2SipkncobukoErQMin8ZeHOjQgAlaVMr/w640-h480/Photo%20Oct%2002%202023,%202%2005%2001%20PM.jpg" width="640" /></a></div><br /><b><br /></b><p></p><p><b>My television dream comes true...the Bikini is quite a revelation. Melty, gooey, salty and a punch of truffle.</b></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-8077944576273518652023-09-25T16:59:00.000-04:002023-09-25T16:59:24.922-04:00Fondant Potatoes<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzqf08Z68_tZc2zAosjbtFAirs6HS4bn-eLvKQEtHkwetINXmv5KXi1QeXu8BfbV8EcA_VUUZDZnj3nAkKJeoKvplGpcwLOn68p09pSjE3O0dSz5-87fBiWwHCb5nl9PeVRt6y6VTj0MQ4SbFkdsUyt56FuJBo2amiU221hll8SbplUqhf3T3Ej4PhCGw/s3264/Photo%20Sep%2024%202023,%207%2058%2027%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzqf08Z68_tZc2zAosjbtFAirs6HS4bn-eLvKQEtHkwetINXmv5KXi1QeXu8BfbV8EcA_VUUZDZnj3nAkKJeoKvplGpcwLOn68p09pSjE3O0dSz5-87fBiWwHCb5nl9PeVRt6y6VTj0MQ4SbFkdsUyt56FuJBo2amiU221hll8SbplUqhf3T3Ej4PhCGw/w640-h480/Photo%20Sep%2024%202023,%207%2058%2027%20PM.jpg" width="640" /></a></p><p><br /></p><p>If potatoes were the last thing I ate, then these would be my choice. How do I describe these golden brown crispy discs? Heavenly? Scrumptious? It is hard to describe. The Serious Eats recipe is magic. Apt, as they disappeared fast!</p><p>Yukon Golds are peeled and halved. I slice off a little bit on the ends so they sit flat. Use a cast iron pan because the intense heats allows potatoes to brown evenly. A little butter, garlic slivers and fresh thyme give the dish oomph. A gelatin laden chicken broth lets potatoes braise, so the insides are soft and the outer surfaces are crisp. As I said ...magic.</p><p><br /></p><p><b>FONDANT POTATOES</b></p><p><b>Adapted from Serious Eats</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>4 medium Yukon Gold Potatoes </b></p><p><b>1 tablespoon Canola Oil</b></p><p><b>4 Garlic cloves</b></p><p><b>1 teaspoon Thyme leaves</b></p><p><b>1 tablespoon Butter</b></p><p><b>1/2 cup Chicken Broth</b></p><p><b>1 teaspoon Gelatin Powder</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>Freshly ground Black Pepper</b></p><p><b><br /></b></p><p><b>Peel potatoes. Cut them in half. Slice a little bit off the ends so the potato sits flat. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE1E19OAgCOtOxJuSKG9L_AeM46HimvRRFSYkKiyWY4lT27ULvvbCAqjoAxJN2YzIEm3RH4a1TWJiXpDmZFByzJ8k9EKCB-RaXpM6cEVfQqymVV_Nt7Gnr2z-HmNibaIyHTI4UCz0GRrgIBcOiydwLn36Ysd_iAGDS6hnSwiHH3peBHrZrxrhs7WlG06n/s3264/Photo%20Sep%2024%202023,%206%2014%2053%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaE1E19OAgCOtOxJuSKG9L_AeM46HimvRRFSYkKiyWY4lT27ULvvbCAqjoAxJN2YzIEm3RH4a1TWJiXpDmZFByzJ8k9EKCB-RaXpM6cEVfQqymVV_Nt7Gnr2z-HmNibaIyHTI4UCz0GRrgIBcOiydwLn36Ysd_iAGDS6hnSwiHH3peBHrZrxrhs7WlG06n/w640-h480/Photo%20Sep%2024%202023,%206%2014%2053%20PM.jpg" width="640" /></a></p><p><b>Season with salt and pepper.</b></p><p><b>Dissolve gelatin in chicken broth.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj-jYqFHlr6ZMcG904d4WcwxArFZQAdD-U9co6yF_IKeYkthtovB3QY-rk25OPb40_ghkC_kzAyo2CvGO6j8kzyEItdxKjALeJJff8rCZmFCh8n7U94SLObr9J2flNojKfNFx5A-UjnajcZmCZt3uIrMUSNqkUULB-4vkkB4zSBGuCq0xLxDeqa1ASkKB/s3264/Photo%20Sep%2024%202023,%206%2021%2048%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHj-jYqFHlr6ZMcG904d4WcwxArFZQAdD-U9co6yF_IKeYkthtovB3QY-rk25OPb40_ghkC_kzAyo2CvGO6j8kzyEItdxKjALeJJff8rCZmFCh8n7U94SLObr9J2flNojKfNFx5A-UjnajcZmCZt3uIrMUSNqkUULB-4vkkB4zSBGuCq0xLxDeqa1ASkKB/w640-h480/Photo%20Sep%2024%202023,%206%2021%2048%20PM.jpg" width="640" /></a></p><p><b>Cut garlic into slivers.</b></p><p><b>Chop thyme leaves roughly.</b></p><p><b>Heat oven to 400F.</b></p><p><b>Heat a cast iron pan over medium high heat. </b></p><p><b>Add canola oil to pan. </b></p><p><b>Nestle potatoes in oil.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIU2paENIKet3mlhhNQnPDpHSS0GLS3sp77iO-kWIe19BJGSy5RzRAbyTQYVXfrnQexgtkMNWbyJfQbXxCGfnGWgl6koPzEXLiQcUAqcX1t_DMyyRVXo30rqyndnLZ3ne6mgqXZ-KozsipbgXVgU6Y-4mJtf-yE6idiHQVNLZUDda5Op-0iMBjmK0Wo-f/s3264/Photo%20Sep%2024%202023,%206%2018%2024%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIU2paENIKet3mlhhNQnPDpHSS0GLS3sp77iO-kWIe19BJGSy5RzRAbyTQYVXfrnQexgtkMNWbyJfQbXxCGfnGWgl6koPzEXLiQcUAqcX1t_DMyyRVXo30rqyndnLZ3ne6mgqXZ-KozsipbgXVgU6Y-4mJtf-yE6idiHQVNLZUDda5Op-0iMBjmK0Wo-f/w640-h480/Photo%20Sep%2024%202023,%206%2018%2024%20PM.jpg" width="640" /></a></p><p><b>Cook undisturbed for 4-5 minutes. </b></p><p><b>Check to see if undersides are browning. </b></p><p><b>Cook for another 3-4 minutes. </b></p><p><b>Flip the potatoes over gently.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqKSR3VqY85BwLtbhXFebMs33GfULuPm6-CLBJ-tS_26PguuvFieuZnzz9WD88CiofAc7o0wI0D5fluNNWtLhXpLIYKHxT94n1lEc5Xjf2WtBPwjy9rzUzXw1N2wxotiDNhgTTh8q9HYNgwj-xGZinULD193PWB0b3xL_EB9jNs47ad8aUj0zzqLSYT6y/s3264/Photo%20Sep%2024%202023,%206%2027%2055%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqKSR3VqY85BwLtbhXFebMs33GfULuPm6-CLBJ-tS_26PguuvFieuZnzz9WD88CiofAc7o0wI0D5fluNNWtLhXpLIYKHxT94n1lEc5Xjf2WtBPwjy9rzUzXw1N2wxotiDNhgTTh8q9HYNgwj-xGZinULD193PWB0b3xL_EB9jNs47ad8aUj0zzqLSYT6y/w640-h480/Photo%20Sep%2024%202023,%206%2027%2055%20PM.jpg" width="640" /></a></p><p><b>Drop butter into the pan. Allow butter to foam and bubble.</b></p><p><b>Scatter garlic and thyme leaves over potatoes.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV3mhbmBptLda1HkwEsMJXfwVs5rDxR0lM6C8Du7za1_zK8OIhHutxOt4Nl65EzJ5pZbXWY75GRrWBmdhNE24D6WSDClDaNrowE6w1iCIdQmBLwaqCtiOwczxZZrpJHzgGdY2_DQEJtbDdZfJf4NNgxYEIQ_W_8W_gM6F-z-mLQ6ihuh-OV1zssFiuP9l/s3264/Photo%20Sep%2024%202023,%206%2028%2057%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKV3mhbmBptLda1HkwEsMJXfwVs5rDxR0lM6C8Du7za1_zK8OIhHutxOt4Nl65EzJ5pZbXWY75GRrWBmdhNE24D6WSDClDaNrowE6w1iCIdQmBLwaqCtiOwczxZZrpJHzgGdY2_DQEJtbDdZfJf4NNgxYEIQ_W_8W_gM6F-z-mLQ6ihuh-OV1zssFiuP9l/w640-h480/Photo%20Sep%2024%202023,%206%2028%2057%20PM.jpg" width="640" /></a></p><p><b>Pour chicken broth into the saucepan. It will come to a quick boil.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYyNFr_svSbsq-ynEtodEsnw3Mq6r6YkAtZwoNb30xLafpLkbM4k7USvlRKpmBQktv_tOy3rayVFTwpbA9yYIzJKfKFfL-KD20ikZaS4knxd_KP_LUej0jjPWCnb-qMZonx2Bjaeq_5ncr6lkd9G_TPtWxI9wlNXu2x_uMdeBKpwLFMRUEFCndXmt57KS/s3264/Photo%20Sep%2024%202023,%206%2029%2034%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzYyNFr_svSbsq-ynEtodEsnw3Mq6r6YkAtZwoNb30xLafpLkbM4k7USvlRKpmBQktv_tOy3rayVFTwpbA9yYIzJKfKFfL-KD20ikZaS4knxd_KP_LUej0jjPWCnb-qMZonx2Bjaeq_5ncr6lkd9G_TPtWxI9wlNXu2x_uMdeBKpwLFMRUEFCndXmt57KS/w640-h480/Photo%20Sep%2024%202023,%206%2029%2034%20PM.jpg" width="640" /></a></p><p><b>Place pan in the oven and cook for 20 minutes. </b></p><p><b>Take them out of the oven. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYQQXPbxoeTqgUqWiwCYGr_VQk7_P6-crT1Yw_-VKc-L2zyXiU74LfvlYdvx3mYhcw2n6abkoq_LZRYf5CjofIYacEEjnnLs3_R4yO3JhxL1QXzmLiHlxiKvddq4PD4JfdOfHi6q0UmTQyQi9NbyfskHHklWids7_vOiDIV-p3X8gDIxwL5NqJ7RcNYtI/s3264/Photo%20Sep%2024%202023,%207%2031%2013%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYQQXPbxoeTqgUqWiwCYGr_VQk7_P6-crT1Yw_-VKc-L2zyXiU74LfvlYdvx3mYhcw2n6abkoq_LZRYf5CjofIYacEEjnnLs3_R4yO3JhxL1QXzmLiHlxiKvddq4PD4JfdOfHi6q0UmTQyQi9NbyfskHHklWids7_vOiDIV-p3X8gDIxwL5NqJ7RcNYtI/w640-h480/Photo%20Sep%2024%202023,%207%2031%2013%20PM.jpg" width="640" /></a></p><p><b>Lift them gently into serving dish. Make sure to add the crispy garlic slivers as well.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVayLR1Fn4nb_ZPfrdH_lk1GKYPibjxzdQYkE3k4BjTPIXgPjFXwHB4Ng41UxL2AdHTSHN-KRkRXdE-Y6irKGli8w5z3wKBQDvgGIlZmJwMUbZQ52a5xgyOni3oMMeqBtCddkkW2eX_GBDoFBKHfhZd4OKpLDN-QFD6MiD1NG4u7S2rbL26K1DXlKyXtQ/s3264/Photo%20Sep%2024%202023,%207%2058%2015%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVayLR1Fn4nb_ZPfrdH_lk1GKYPibjxzdQYkE3k4BjTPIXgPjFXwHB4Ng41UxL2AdHTSHN-KRkRXdE-Y6irKGli8w5z3wKBQDvgGIlZmJwMUbZQ52a5xgyOni3oMMeqBtCddkkW2eX_GBDoFBKHfhZd4OKpLDN-QFD6MiD1NG4u7S2rbL26K1DXlKyXtQ/w640-h480/Photo%20Sep%2024%202023,%207%2058%2015%20PM.jpg" width="640" /></a></p><p><b>Enjoy with steak or just eat them as they are.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpohazJCozvm-s8M7u2_JyVqzyatiZGbxef18Qq3bQw-aycFnJ_C8eDYnKwdAvGAhqgc72u6AZ3voE0Lw1DLzIUTguPMl54sihkeyHpK0IsPaBmO9YASa7MNWpAg7DWsxZdMv-y-ILKsr6bdz_XreVvpERBJ6wXhMTE9P-mNYgv_OxjU8zvqkzIyf3XNF/s3264/Photo%20Sep%2024%202023,%208%2002%2040%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXpohazJCozvm-s8M7u2_JyVqzyatiZGbxef18Qq3bQw-aycFnJ_C8eDYnKwdAvGAhqgc72u6AZ3voE0Lw1DLzIUTguPMl54sihkeyHpK0IsPaBmO9YASa7MNWpAg7DWsxZdMv-y-ILKsr6bdz_XreVvpERBJ6wXhMTE9P-mNYgv_OxjU8zvqkzIyf3XNF/w640-h480/Photo%20Sep%2024%202023,%208%2002%2040%20PM.jpg" width="640" /></a></div><br /><b>It is a case of delicious disappearing potatoes...</b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-23050481759696955052023-09-21T18:45:00.003-04:002023-09-21T18:54:16.351-04:00Vietnamese Chile Chicken <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpFcIN4-nZ6geprJx9skSCCyyLCVf2AsMYU1aRkxLO7iMxNg2HWtq282t6VtmKZ7Pked53SS7N95gQlNXysID01gtG-g2GIHQ_IfeMEQ7nLNHerB5q02mLxcSOvCl1YJgM-4P3O1dDxKW6m5WVI261xYZ2yHLRe4xCzPC0HOwgGJHZhuVhU7OS2WOCOxA/s3264/Photo%20Sep%2020%202023,%208%2013%2034%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpFcIN4-nZ6geprJx9skSCCyyLCVf2AsMYU1aRkxLO7iMxNg2HWtq282t6VtmKZ7Pked53SS7N95gQlNXysID01gtG-g2GIHQ_IfeMEQ7nLNHerB5q02mLxcSOvCl1YJgM-4P3O1dDxKW6m5WVI261xYZ2yHLRe4xCzPC0HOwgGJHZhuVhU7OS2WOCOxA/w640-h480/Photo%20Sep%2020%202023,%208%2013%2034%20PM.jpg" width="640" /></a></p><p>I call it Vietnamese chicken as there is whole lot of fish sauce involved. Lots of chiles as well. This is a fast prep dinner. Mix the sauce in one bowl. Onions and chicken chunks benefit from a quick saute. The sauce goes in. Chicken simmers. When almost done , drop a little cornstarch to thicken the sauce. Hot cooked rice is the perfect foil for this spicy, superfast stew.</p><p><br /></p><p><b>VIETNAMESE CHILE CHICKEN</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>1 pound boneless skinless Chicken Thighs</b></p><p><b>1 Onion</b></p><p><b>1 tablespoon Canola Oil</b></p><p><b>1/3 cup light Brown Sugar</b></p><p><b>2 tablespoon Molasses</b></p><p><b>1/4 cup Fish sauce</b></p><p><b>2 tablespoons Rice Vinegar</b></p><p><b>2 teaspoons Ginger Garlic Paste</b></p><p><b>4 Green Chiles</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1 tablespoon Cornstarch</b></p><p><b>Cilantro leaves</b></p><p><b>Hot cooked Rice</b></p><p><b><br /></b></p><p><b>Cut chicken into bite size chunks.</b></p><p><b>Slice onion finely.</b></p><p><b>Slice green chiles on a bias.</b></p><p><b>Mix brown sugar, molasses, fish sauce, ginger garlic paste and green chiles in a bowl till sugar dissolves.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoH6Tpls9v7R1CiYJW0cdFZWqa0VfUqZwmY_XP-N6hdjRJWn1T9J2ev3T-E7g-44t4zyQgii_vc_Gg4116JLoYRnzW1d8HQa9KIQLPdEBwk27saLYj106hRKnzSwX87BxBtFe7Ps8TVRWxJxk9WHiexch6inQYI8WXe47tfx4eypjBNpq2VRVqZr8Bxsq/s3264/Photo%20Sep%2020%202023,%205%2004%2034%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoH6Tpls9v7R1CiYJW0cdFZWqa0VfUqZwmY_XP-N6hdjRJWn1T9J2ev3T-E7g-44t4zyQgii_vc_Gg4116JLoYRnzW1d8HQa9KIQLPdEBwk27saLYj106hRKnzSwX87BxBtFe7Ps8TVRWxJxk9WHiexch6inQYI8WXe47tfx4eypjBNpq2VRVqZr8Bxsq/w640-h480/Photo%20Sep%2020%202023,%205%2004%2034%20PM.jpg" width="640" /></a></p><p><b>Heat oil in a saucepan. </b></p><p><b>Add onion and saute till soft.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuDZrLcVGrwfPRkizutvzM9LoEW7-aKuSTpAZl6_fsYCwBaWUgqchH-NqxG52rp8AMBKrvFxF8Q7y9q5dLcltKE-TZ8wqcjefkolnBkukVLtQD04F8Ce6K4Hq_wd6oqzQ-zTcGQaCR9mX39okP9Ev11esEvKRdjI03HHGmuO6A4X7ySTUmYxKAoiwfRB_/s3264/Photo%20Sep%2020%202023,%206%2033%2033%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuDZrLcVGrwfPRkizutvzM9LoEW7-aKuSTpAZl6_fsYCwBaWUgqchH-NqxG52rp8AMBKrvFxF8Q7y9q5dLcltKE-TZ8wqcjefkolnBkukVLtQD04F8Ce6K4Hq_wd6oqzQ-zTcGQaCR9mX39okP9Ev11esEvKRdjI03HHGmuO6A4X7ySTUmYxKAoiwfRB_/w640-h480/Photo%20Sep%2020%202023,%206%2033%2033%20PM.jpg" width="640" /></a></p><p><b>Drop chicken into the pan. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGdXG9tk5hOLaKgmMVK4M_0Bw0-uchbAYA8tFt8QDKf4yJSSuag3wf2vEHEMw7B6X5sTCJ3iRwWaxvEZIUifG56ZSO0GmusL7XnxSuHWUPBz1cQS94Bq1Sjpls5w9RQYeX-LQgq4d8V4XaDx1WtcZnwzBAUl7lB63XYtkK5TwHpYbf7ImXw0Q_QanOwly/s3264/Photo%20Sep%2020%202023,%206%2035%2042%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBGdXG9tk5hOLaKgmMVK4M_0Bw0-uchbAYA8tFt8QDKf4yJSSuag3wf2vEHEMw7B6X5sTCJ3iRwWaxvEZIUifG56ZSO0GmusL7XnxSuHWUPBz1cQS94Bq1Sjpls5w9RQYeX-LQgq4d8V4XaDx1WtcZnwzBAUl7lB63XYtkK5TwHpYbf7ImXw0Q_QanOwly/w640-h480/Photo%20Sep%2020%202023,%206%2035%2042%20PM.jpg" width="640" /></a></p><p><b>Pour sauce over chicken. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeLk3dDV6RLa787vanxkdAG-YnaUyyQ8-cLvlWT2CeNzussK6T92XE1ZMncncwvI6eAOB3kUfxfeSZtIVgvdi1MQtePU0ff3qFQ_CydU1jdM6gtmANF-FljnSBsrMMHoSJCSibjl9NoMfJCQgAwA6B4wdR1RZmwPaE86Am7Ty-B6DnC5lId1E1PXYJvVt/s3264/Photo%20Sep%2020%202023,%206%2036%2015%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeLk3dDV6RLa787vanxkdAG-YnaUyyQ8-cLvlWT2CeNzussK6T92XE1ZMncncwvI6eAOB3kUfxfeSZtIVgvdi1MQtePU0ff3qFQ_CydU1jdM6gtmANF-FljnSBsrMMHoSJCSibjl9NoMfJCQgAwA6B4wdR1RZmwPaE86Am7Ty-B6DnC5lId1E1PXYJvVt/w640-h480/Photo%20Sep%2020%202023,%206%2036%2015%20PM.jpg" width="640" /></a></p><p><b> Season with salt, bring to a low simmer and cook uncovered for 10-15 minutes until.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-xJhItEuA8lB9joyYVQPSzpxBdK5p5v3SPIYw5c0RWq_vNzErwI2E1MsqBMXSQw522WK1lWVVfipQgnhOMjaMQWlhP6Uzi0Fz-cMEkwwcrmDX-kvOozWy73HM9G_QfPq_Un87doayAnYmc7Z3sXrHyuZl2oQCpw0bLzI6BcilMyOKqOak7YNhhr8iKrb/s3264/Photo%20Sep%2020%202023,%208%2010%2013%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-xJhItEuA8lB9joyYVQPSzpxBdK5p5v3SPIYw5c0RWq_vNzErwI2E1MsqBMXSQw522WK1lWVVfipQgnhOMjaMQWlhP6Uzi0Fz-cMEkwwcrmDX-kvOozWy73HM9G_QfPq_Un87doayAnYmc7Z3sXrHyuZl2oQCpw0bLzI6BcilMyOKqOak7YNhhr8iKrb/w640-h480/Photo%20Sep%2020%202023,%208%2010%2013%20PM.jpg" width="640" /></a></p><p><b>Dissolve cornstarch in a little water till smooth. </b></p><p><b>Add to chicken and cook for 3-5 minutes more. </b></p><p><b>Garnish with cilantro and serve with rice.</b></p><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCFf3KKc8jfaOd6pdwK4VGUrHlbNyCI9f-Z5w1MVRZ6OUqoY-qCkNG-CGKEb9h5dlabr3AteslznraN9XtMt41U28grrqpeuQQCRP0O4fSBpwZHpLgQQ4pe9gIYCZRT5U431P2-d9Ie4D2VUrTFryjiB_VzAIqq7GOJ4Sa6nfTezNrs-W3cFKWRMt3p6p/s3264/Photo%20Sep%2020%202023,%208%2013%2012%20PM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCFf3KKc8jfaOd6pdwK4VGUrHlbNyCI9f-Z5w1MVRZ6OUqoY-qCkNG-CGKEb9h5dlabr3AteslznraN9XtMt41U28grrqpeuQQCRP0O4fSBpwZHpLgQQ4pe9gIYCZRT5U431P2-d9Ie4D2VUrTFryjiB_VzAIqq7GOJ4Sa6nfTezNrs-W3cFKWRMt3p6p/w640-h480/Photo%20Sep%2020%202023,%208%2013%2012%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Super Asian, super fast and super tasty. <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-91797307158619206572023-09-16T17:31:00.007-04:002023-09-16T17:48:02.276-04:00Peach Coconut Panna Cotta with Pistachio <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGL6T0z3Pu4SlPWtEeBNSJB8UN7cmY10dpxd7WigjGvrJa6DVvmhN6kBgJyazG1myTV0uYkBKDfjyEKUMgyL3HXxUPodKNjthoBKnqnKR4ZEI2Q1IE1y1tmKIj-ii0tse8CGt0od5YVYP6rEkcCr5-a8R0MPowk_YHsjrwovGj3xsrQ4gdLdrQUIuJ-dr/s3264/Photo%20Sep%2014%202023,%201%2054%2031%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyGL6T0z3Pu4SlPWtEeBNSJB8UN7cmY10dpxd7WigjGvrJa6DVvmhN6kBgJyazG1myTV0uYkBKDfjyEKUMgyL3HXxUPodKNjthoBKnqnKR4ZEI2Q1IE1y1tmKIj-ii0tse8CGt0od5YVYP6rEkcCr5-a8R0MPowk_YHsjrwovGj3xsrQ4gdLdrQUIuJ-dr/w640-h480/Photo%20Sep%2014%202023,%201%2054%2031%20PM.jpg" width="640" /></a></p><p>It isn't often that I try a new dessert before I have company coming to dinner. So I make this with fingers crossed.</p><p>Peaches are peeled and pureed along with coconut milk. Gelatin blooms in milk instead of water. In spite of my trepidations, my audacious efforts work out pretty well. The dessert doesn't have the silky smooth texture of the original as I haven't sieved the mixture. I prefer the mouthfeel of peach puree. Coconut milk offers an Asian twist. Chopped peaches and pistachio powder draw out fruit and nut flavors. I am delighted with this medley. So are my guests!</p><p><br /></p><p><b>PEACH COCONUT PANNA COTTA WITH PISTACHIO</b></p><p><b>Serves 6-8</b></p><p><b><br /></b></p><p><b>4 ripe Peaches</b></p><p><b>1 cup Milk, whole or 2%</b></p><p><b>1 packet unflavored Gelatin</b></p><p><b>1/2 cup Coconut Milk</b></p><p><b>1 Lemon</b></p><p><b>1 cup heavy Cream</b></p><p><b>1/2 cup Sugar</b></p><p><b>1/4 teaspoon Kosher Salt</b></p><p><b>Pistachio powder or chopped Pistachios</b></p><p><b><br /></b></p><p><b>Pour milk into a bowl. </b></p><p><b>Sprinkle the packet of gelatin over milk. Let it bloom for 5-10 minutes.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3g1e9N47f78JmlWUivkMo3whgwqdKtBwlFbySN1TjCzz72PCVU_Pw6i1PR8BvGo4cR9NmqKvwGOGS0Gvj5RJDrr4dEuV2wH2xk4ja63mWH9ZFIQlD7lgV8SV3BAgFcthJzGgVVJyZQfFnxZaG1vH347bjBi1KrTBoio8-02RPa6jWCVfG-eqShBUTSKw/s3264/Photo%20Sep%2013%202023,%2012%2035%2015%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3g1e9N47f78JmlWUivkMo3whgwqdKtBwlFbySN1TjCzz72PCVU_Pw6i1PR8BvGo4cR9NmqKvwGOGS0Gvj5RJDrr4dEuV2wH2xk4ja63mWH9ZFIQlD7lgV8SV3BAgFcthJzGgVVJyZQfFnxZaG1vH347bjBi1KrTBoio8-02RPa6jWCVfG-eqShBUTSKw/w640-h480/Photo%20Sep%2013%202023,%2012%2035%2015%20PM.jpg" width="640" /></a></p><p><b>Peel and pit 3 peaches. Chop roughly. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlh2Ohoqcm57xoMW5S78FEffjnnxOvgJqSr5BbMpXz1YCFqRP6T0eipJ_fEL-h6rR3xs8FZiimYMd-pKJ-qHn7SPyuXLCNz76apzDddCYYICYr49kLAp-ZJ3bXvX3mrsPYT4QWNBydGdFPpgeBiHcPWMTC6h_yy-zlD15xDzxHFxMfI37mVqhlq1zZcGV/s3264/Photo%20Sep%2013%202023,%2012%2045%2046%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlh2Ohoqcm57xoMW5S78FEffjnnxOvgJqSr5BbMpXz1YCFqRP6T0eipJ_fEL-h6rR3xs8FZiimYMd-pKJ-qHn7SPyuXLCNz76apzDddCYYICYr49kLAp-ZJ3bXvX3mrsPYT4QWNBydGdFPpgeBiHcPWMTC6h_yy-zlD15xDzxHFxMfI37mVqhlq1zZcGV/w640-h480/Photo%20Sep%2013%202023,%2012%2045%2046%20PM.jpg" width="640" /></a></p><p><b>Place peaches in a blender.</b></p><p><b>Add coconut milk and juice of lemon to peaches. Blend till smooth.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWs8syDMaeOvlh92mertV7FB7ZkGORctsr1CtmgD4AskFC7QZSwpB_UubQVDxqGbBhUSHipY7lT-8zo8RbEThyp9s_fddnMVWLj-NCivKOYP2QccY5xiE7Hmznn_vD_zT9lmWJgj1pn6VtlazWc5uFSO33QTGGWSt5RJ0mRkFttxXHXbHGFGRNMtRb9Vs3/s3264/Photo%20Sep%2013%202023,%2012%2050%2009%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWs8syDMaeOvlh92mertV7FB7ZkGORctsr1CtmgD4AskFC7QZSwpB_UubQVDxqGbBhUSHipY7lT-8zo8RbEThyp9s_fddnMVWLj-NCivKOYP2QccY5xiE7Hmznn_vD_zT9lmWJgj1pn6VtlazWc5uFSO33QTGGWSt5RJ0mRkFttxXHXbHGFGRNMtRb9Vs3/w640-h480/Photo%20Sep%2013%202023,%2012%2050%2009%20PM.jpg" width="640" /></a></p><p><b>Pour mixture into a saucepan and heat for 5 minutes over a medium flame . </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabFCLaTpj_sB1bjUPHc-VQ29aIHbf3MZz-oXIvt0UK2ZAYWXDOuJmfyyPCo0Ak1XzjQDXUJzcnW0abSJZjsGA6vTGaaBtSEWxwOoDjFcAWVlVPYCFEkfJ9mj4AxqYRJQ4ytz64Rn265c4MizuAFxp9-mE99RvMcT7DNuKC65SIlVYKeoeTJG8zzNHEct-/s3264/Photo%20Sep%2013%202023,%2012%2052%2025%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabFCLaTpj_sB1bjUPHc-VQ29aIHbf3MZz-oXIvt0UK2ZAYWXDOuJmfyyPCo0Ak1XzjQDXUJzcnW0abSJZjsGA6vTGaaBtSEWxwOoDjFcAWVlVPYCFEkfJ9mj4AxqYRJQ4ytz64Rn265c4MizuAFxp9-mE99RvMcT7DNuKC65SIlVYKeoeTJG8zzNHEct-/w640-h480/Photo%20Sep%2013%202023,%2012%2052%2025%20PM.jpg" width="640" /></a></p><p><b>Add milk and gelatin to the saucepan. Stir well. </b></p><p><b>Add cream, sugar and salt to saucepan. </b></p><p><b>Stir till smooth. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH5KH5gHb8KQ1aagta2QDASdGJReQVKAXIm8_OGvX3gMYn5NL8ELap4V-sriT5QrNNqWKsqnIDHAddnVyGdc8GFymGnYwR0HcA7VuDWal6WyG4FwQ5UAIyJSRO9Lo1q4X3jzf5rkd_zk8OVglfsOXGaB0TtQyoNyD0omcQBuP5Ggxfg8RL6Ua6lR6oKLQ/s3264/Photo%20Sep%2013%202023,%2012%2057%2027%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH5KH5gHb8KQ1aagta2QDASdGJReQVKAXIm8_OGvX3gMYn5NL8ELap4V-sriT5QrNNqWKsqnIDHAddnVyGdc8GFymGnYwR0HcA7VuDWal6WyG4FwQ5UAIyJSRO9Lo1q4X3jzf5rkd_zk8OVglfsOXGaB0TtQyoNyD0omcQBuP5Ggxfg8RL6Ua6lR6oKLQ/w640-h480/Photo%20Sep%2013%202023,%2012%2057%2027%20PM.jpg" width="640" /></a></p><p><b>Take it off the flame and cool for 15 minutes. </b></p><p><b>Divide among 6-8 ramekins. </b></p><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik92G7y0X5bzmaf1M-cwYoosMmt4ImmqcQmHny8YRjOgYgAYEcMEzdY01hy7uaUKecGkGOa2PFG_z4ZFSLIz2JjURFlr8PbyOFEgCQkOBvE_UstHRMTKwHcFR55ghoMHTVgKnUFi5QtJxDhbwuOrFR3P9WOJYJiTDjp8R1iMESbSORQxwEov1c8XXwpYYn/s3264/Photo%20Sep%2013%202023,%201%2009%2025%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik92G7y0X5bzmaf1M-cwYoosMmt4ImmqcQmHny8YRjOgYgAYEcMEzdY01hy7uaUKecGkGOa2PFG_z4ZFSLIz2JjURFlr8PbyOFEgCQkOBvE_UstHRMTKwHcFR55ghoMHTVgKnUFi5QtJxDhbwuOrFR3P9WOJYJiTDjp8R1iMESbSORQxwEov1c8XXwpYYn/w640-h480/Photo%20Sep%2013%202023,%201%2009%2025%20PM.jpg" width="640" /></a></p><b><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wt6CPPFl8LQ6Bdx7xci2t9bTQHQO0KBT5ybyO8kQVqO9FCcM18bGyd1WB2FulocOndU4zwwASQZZU4McAIJljfrlpcavvhDX0DwSsMR98TXKHONdfVsOFI4TZ62TtDBZx7VNxxcEF7ue9KA5c1714aeaMSx17xOYxhGFhClbmt469DBtyhMvj9R2YNc0/s3264/Photo%20Sep%2013%202023,%201%2011%2038%20PM.jpg" style="font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Wt6CPPFl8LQ6Bdx7xci2t9bTQHQO0KBT5ybyO8kQVqO9FCcM18bGyd1WB2FulocOndU4zwwASQZZU4McAIJljfrlpcavvhDX0DwSsMR98TXKHONdfVsOFI4TZ62TtDBZx7VNxxcEF7ue9KA5c1714aeaMSx17xOYxhGFhClbmt469DBtyhMvj9R2YNc0/w640-h480/Photo%20Sep%2013%202023,%201%2011%2038%20PM.jpg" width="640" /></a></p>I like to line my ramekins with plastic wrap. This way is easier as I don't have to dip the ramekins in hot water before inverting them onto a plate. </b><p></p><p><b>Cover well and refrigerate for 4-6 hours. </b></p><p><b>Chop remaining peach into small dice. </b></p><p><b>When you are ready to serve invert the ramekin over a plate and gently remove the plastic wrap. </b></p><p><b>Scatter peaches and pistachio powder over panna cotta and serve. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWjgqYKGOO5ekCN3O1la0QwYuhl8Ktt3YS9YmW6aGmJdOTXcZMYKwfd93Mispp1SXa8g6CKZyaGq3yG0LzbDQSIdbS5IGO1iCF9CHuRRN-UVhEDjDZx-qi3FzC0qHkqJSmGyNDNeaKLQ9CcsXlojTBY3yvVAVAVy9fTgUVljgjtKa5OfMk6xJUQR_KTDI/s3264/Photo%20Sep%2014%202023,%201%2054%2009%20PM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWjgqYKGOO5ekCN3O1la0QwYuhl8Ktt3YS9YmW6aGmJdOTXcZMYKwfd93Mispp1SXa8g6CKZyaGq3yG0LzbDQSIdbS5IGO1iCF9CHuRRN-UVhEDjDZx-qi3FzC0qHkqJSmGyNDNeaKLQ9CcsXlojTBY3yvVAVAVy9fTgUVljgjtKa5OfMk6xJUQR_KTDI/w640-h480/Photo%20Sep%2014%202023,%201%2054%2009%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>I am thankful the experiment succeeded. Even happier to see the panna cotta disappear.<br /><b><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-81365463376714048342023-08-26T13:30:00.003-04:002023-08-26T16:47:37.013-04:00Peach Tomato and Mozzarella Salad<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPurY9JIf418H9XI5cSAY_leNcoBXpXJ3uqNqsxee6Am2_abnhfygtZLQ_eoudLKHpMVGTRLhfVRrRjDmP-TlfM5BorXMeWWsXpcXyCj8YqZwnHFsqPj1uW27vz63ScFMnF-GmzQ4GUHnEIagLITNbNJ8j8CFgJkVn14R62Q2d-2EJ7xtKT1jA48X5ZIf/s3264/Photo%20Aug%2023%202023,%207%2029%2012%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPurY9JIf418H9XI5cSAY_leNcoBXpXJ3uqNqsxee6Am2_abnhfygtZLQ_eoudLKHpMVGTRLhfVRrRjDmP-TlfM5BorXMeWWsXpcXyCj8YqZwnHFsqPj1uW27vz63ScFMnF-GmzQ4GUHnEIagLITNbNJ8j8CFgJkVn14R62Q2d-2EJ7xtKT1jA48X5ZIf/w640-h480/Photo%20Aug%2023%202023,%207%2029%2012%20PM.jpg" width="640" /></a></p><p>Just when I decide that peaches and tomatoes go together, the NYT comes up with their version! Though my recipe is way simpler. And that's okay. </p><p>Heirloom tomatoes deserve special treatment. Luscious peaches even more so. Pairing them in a salad is a no brainer. Add some hand shredded Buffalo mozzarella. Spice it up with a chile vinaigrette. A handful of fresh basil gives it a herbal flavor. When you have star power ingredients, you have a stellar salad. </p><p><br /></p><p><b>PEACH TOMATO AND MOZZARELLA SALAD</b></p><p><b>Serves 4 </b></p><p><b><br /></b></p><p><b>2 large Peaches</b></p><p><b>1 Large Beefsteak Tomato</b></p><p><b>3-4 Buffalo Mozzarella slices</b></p><p><b>2 tablespoons Extra Virgin Olive Oil</b></p><p><b>1+ 1 teaspoon coarse Chile Powder</b></p><p><b>1 tablespoon Lemon Juice</b></p><p><b>1/4 teaspoon Kosher salt</b></p><p><b>Several grinds of Black Pepper </b></p><p><b>Basil leaves</b></p><p><b><br /></b></p><p><b>Cut peaches into 1/4" slices and place in a bowl.</b></p><p><b>Cut tomato into bite size chunks and add to peaches. </b></p><p><b>Shred mozzarella with your hands and drop it over the fruit. </b></p><p><b>Sprinkle </b><b>1 teaspoon of chile powder,</b><b> a little Kosher salt and fresh ground pepper over fruit. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAGclR9BsJ5T-jYzpNTSEvy7KhiNvmvcmfuqouCOvF5Qq2QAU9hcuiM8GMaUKMxmyo8PS0sT3pMSJ5oBUJjpcW7RLoJOHg7Eonavm5itQnDWj3JPLaGYW1APvO2tHtnyw5UkayGOUchx6oO3a6T4w6gUFh9J_l7qxwk7zkt8F55oNaRGFaO9HYcSBc5_i/s3264/Photo%20Aug%2023%202023,%206%2009%2047%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAGclR9BsJ5T-jYzpNTSEvy7KhiNvmvcmfuqouCOvF5Qq2QAU9hcuiM8GMaUKMxmyo8PS0sT3pMSJ5oBUJjpcW7RLoJOHg7Eonavm5itQnDWj3JPLaGYW1APvO2tHtnyw5UkayGOUchx6oO3a6T4w6gUFh9J_l7qxwk7zkt8F55oNaRGFaO9HYcSBc5_i/w640-h480/Photo%20Aug%2023%202023,%206%2009%2047%20PM.jpg" width="640" /></a></p><p><b>Whisk olive oil, lemon juice, remaining chile powder, salt and pepper in a bowl. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c4hBMgzOLdS35P5pRMjhD6HZxv_3ESQjrhTwOS5zv83ytYXjH80CtpgSo8gGgmjOLEgeCim8X3B1PzJBROUgcWbojlDJiw5CnuHjwkhgwL07_IiIWw3jl4VNuAgHHNIEqa-rBUgTo9A4__Gca1kf-aCrrFXhC785iFqq0Qq2FJ4xU7vz6DDu6ZruleMd/s3264/Photo%20Aug%2023%202023,%206%2009%2057%20PM.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4c4hBMgzOLdS35P5pRMjhD6HZxv_3ESQjrhTwOS5zv83ytYXjH80CtpgSo8gGgmjOLEgeCim8X3B1PzJBROUgcWbojlDJiw5CnuHjwkhgwL07_IiIWw3jl4VNuAgHHNIEqa-rBUgTo9A4__Gca1kf-aCrrFXhC785iFqq0Qq2FJ4xU7vz6DDu6ZruleMd/w640-h480/Photo%20Aug%2023%202023,%206%2009%2057%20PM.jpg" width="640" /></a></p><p><b>Drizzle dressing over fruit. </b></p><p><b>Scatter basil leaves over salad. </b></p><p><b>Toss and serve. </b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7nfnHsn2_YHRtucIH5HUyhGta3nQuN3gXermZB_xU2B2Ne9qjSsYLgLXm5uL7-eV-9U42WS_yKMsz5jy2iNY_3HSaZSUXcfmWWkXtl2sHOZd-XanBnw5V2pPbrs6tDCMP8xhbEMjlC7zSKU1GYkpA3wlW6la6qQlHdkyP-WUe5BGTumHV0s4gY-X_1VP/s3264/Photo%20Aug%2023%202023,%207%2029%2016%20PM.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7nfnHsn2_YHRtucIH5HUyhGta3nQuN3gXermZB_xU2B2Ne9qjSsYLgLXm5uL7-eV-9U42WS_yKMsz5jy2iNY_3HSaZSUXcfmWWkXtl2sHOZd-XanBnw5V2pPbrs6tDCMP8xhbEMjlC7zSKU1GYkpA3wlW6la6qQlHdkyP-WUe5BGTumHV0s4gY-X_1VP/w640-h480/Photo%20Aug%2023%202023,%207%2029%2016%20PM.jpg" width="640" /></a></div><br /><b> There isn't a better way to use my fork!</b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-80997410900869793622023-08-23T15:37:00.000-04:002023-08-23T15:37:14.504-04:00Cucumber Soup<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq570CyzmgZK9B7lJpHZwMJx6lU_NjRSPtN6XVnsVX6NmNXk8Bu33uB-aNGbjLx0Qhcz6b7fcakxITHDzvLce65qtHdG-FPS2KPkiQncTzcT7ssUJAxxKR7AJdNKVWboWiCquY79N9pM-S2MHtomcEAOyT7kWoQh0vfKO0eMCblgQH-NurimtQL9Glszac/s3264/Photo%20Aug%2018%202023,%2012%2044%2023%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq570CyzmgZK9B7lJpHZwMJx6lU_NjRSPtN6XVnsVX6NmNXk8Bu33uB-aNGbjLx0Qhcz6b7fcakxITHDzvLce65qtHdG-FPS2KPkiQncTzcT7ssUJAxxKR7AJdNKVWboWiCquY79N9pM-S2MHtomcEAOyT7kWoQh0vfKO0eMCblgQH-NurimtQL9Glszac/w640-h480/Photo%20Aug%2018%202023,%2012%2044%2023%20PM.jpg" width="640" /></a></p><p>The sheer abundance of cucumbers from my garden is overwhelming! There is only so much salad one can eat. So soup it is. This thick, bisque like version comes from Julia Child. With a few variations. </p><p>Onion and raw rice are sauteed in olive oil. Chicken stock makes it non-veg but you could easily add water for an alternative. I've made both versions with very little difference. While the rice cooks, cubed cucumbers are bathed in salt, sugar and vinegar. Added to the cooked soupy rice, the cucumbers cook for a few minutes before they are pureed. The resulting soup is a thick, hearty bowlful. My husband prefers it warm but I love a cold bowlful any day. </p><p><br /></p><p><b>CUCUMBER SOUP</b></p><p><b>Adapted from Julia Child</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b><br /></b></p><p><b>1 white Onion</b></p><p><b>1/2 cup Rice</b></p><p><b>1 tablespoon Olive Oil</b></p><p><b>2 cups Chicken stock or Water</b></p><p><b>2 medium sized Cucumbers</b></p><p><b>1/2 teaspoon Sugar</b></p><p><b>1/2 teaspoon Kosher Salt </b></p><p><b>2 teaspoons White Vinegar</b></p><p><b>Cucumber, thinly sliced</b></p><p><b>Dill or Parsley</b></p><p><b><br /></b></p><p><b>Chop onion into rough chunks.</b></p><p><b>Rinse the rice a few times till water runs clear.</b></p><p><b>Heat oil in a deep saucepan. </b></p><p><b>Add onion and saute for a few minutes till soft. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsYoWTsC5d7gQCaU6Asefkw3bqyhp5SjunbYJnCV7yfBTeShCmgckrrcSczFgQkuFfdYs3MTHf_lizlC2zslu_ezQuUAi58okRi2VD0w5xy67wIWaFdC-dhregO8neovELNoqeqM_mUiqi3TOHfZn5NFINtppG5smd1PB27bVhutE-HZr2kcnXz9MAomF/s3264/Photo%20Aug%2015%202023,%203%2020%2030%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsYoWTsC5d7gQCaU6Asefkw3bqyhp5SjunbYJnCV7yfBTeShCmgckrrcSczFgQkuFfdYs3MTHf_lizlC2zslu_ezQuUAi58okRi2VD0w5xy67wIWaFdC-dhregO8neovELNoqeqM_mUiqi3TOHfZn5NFINtppG5smd1PB27bVhutE-HZr2kcnXz9MAomF/w640-h480/Photo%20Aug%2015%202023,%203%2020%2030%20PM.jpg" width="640" /></a></p><p><b>Drop rice into the saucepan and saute again for a few minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg1Adj-6R5pwLJzXYjsBvFHn4vmdRl6KjeJRl0UEDzsFs7QsuZCR6HGGWYSraH6saJPrE51byMoN3rElsNhky5J_FUvYkRsU8cZm0cSoXKqH_GgVb9ALY4JoJkCQiQrcl5so0S7QUmFModuVqiEmKILpVjsQu0u8FxE_2-jZb01wDULLCaUYey3o5hdEl/s3264/Photo%20Aug%2015%202023,%203%2022%2013%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglg1Adj-6R5pwLJzXYjsBvFHn4vmdRl6KjeJRl0UEDzsFs7QsuZCR6HGGWYSraH6saJPrE51byMoN3rElsNhky5J_FUvYkRsU8cZm0cSoXKqH_GgVb9ALY4JoJkCQiQrcl5so0S7QUmFModuVqiEmKILpVjsQu0u8FxE_2-jZb01wDULLCaUYey3o5hdEl/w640-h480/Photo%20Aug%2015%202023,%203%2022%2013%20PM.jpg" width="640" /></a></p><p><b>Pour chicken stock or water over rice and bring to a boil. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vMl_CCQ9Y4-4QRUHkt_hdGUXm3x_gsqS8ofZ-VXHVAuS7eAVBvCkPqcQsNsB7tDXZRJXwWC5VNR924yOnTn2WexLSWsZEeEW-WemOUhn37mBrl0Y2C1qEn5eO3rDqUrg5XD8R2FcPtfVkCqQtwheLaYS8xrCASVYBwVcoBTOdHpb0HOOL-vdWUBbQp3-/s3264/Photo%20Aug%2015%202023,%203%2026%2015%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vMl_CCQ9Y4-4QRUHkt_hdGUXm3x_gsqS8ofZ-VXHVAuS7eAVBvCkPqcQsNsB7tDXZRJXwWC5VNR924yOnTn2WexLSWsZEeEW-WemOUhn37mBrl0Y2C1qEn5eO3rDqUrg5XD8R2FcPtfVkCqQtwheLaYS8xrCASVYBwVcoBTOdHpb0HOOL-vdWUBbQp3-/w640-h480/Photo%20Aug%2015%202023,%203%2026%2015%20PM.jpg" width="640" /></a></p><p><b>Lower flame to medium, cover and cook rice for 10 minutes. </b></p><p><b>Peel cucumbers and chop into small dice. </b></p><p><b>Place them in a bowl and season with sugar, salt and vinegar.</b></p><p><b> </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsryVkIJTIuB5gIUvClvSRpzn9gLzTOUhgBrp65uknCvL2sAq41ZARRqt7NBGYpnpBxgEdJCzt1U9baxTR8sHy-1kz6-noOW05-KukCROtNr2KqQI4TyqYBr5FyYJXMPt64WDOH-so2lHyl02MkAUboARd0sJgcyRKQP5C1aQ_rxPX1gnWvxBHkXcvJM9/s3264/Photo%20Aug%2015%202023,%203%2020%2024%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOsryVkIJTIuB5gIUvClvSRpzn9gLzTOUhgBrp65uknCvL2sAq41ZARRqt7NBGYpnpBxgEdJCzt1U9baxTR8sHy-1kz6-noOW05-KukCROtNr2KqQI4TyqYBr5FyYJXMPt64WDOH-so2lHyl02MkAUboARd0sJgcyRKQP5C1aQ_rxPX1gnWvxBHkXcvJM9/w640-h480/Photo%20Aug%2015%202023,%203%2020%2024%20PM.jpg" width="640" /></a></p><p><b>Once the 10 minutes are done add cucumbers to the soup and cook for a further 5 minutes. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwOKMzI2VIv3zDdr--iQAdJYjNjjqwfCbK4BEIt_IqfnDN7XMmusHkSt9-6bKeMbYhSzvWGlkQqJC2Vnxkg1rrYKrze5rYZQ-bx0Z_Ti26PgmS3KkUYvZxREd2tFFSUQ199IFDl4oKEZ24K5dCtwgaAoeWsjkccL2J0lu3Jmx2CzKKTXzp6ex3TiuRrdk/s3264/Photo%20Aug%2015%202023,%203%2044%2002%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwOKMzI2VIv3zDdr--iQAdJYjNjjqwfCbK4BEIt_IqfnDN7XMmusHkSt9-6bKeMbYhSzvWGlkQqJC2Vnxkg1rrYKrze5rYZQ-bx0Z_Ti26PgmS3KkUYvZxREd2tFFSUQ199IFDl4oKEZ24K5dCtwgaAoeWsjkccL2J0lu3Jmx2CzKKTXzp6ex3TiuRrdk/w640-h480/Photo%20Aug%2015%202023,%203%2044%2002%20PM.jpg" width="640" /></a></p><p><b>Take soup off the flame and cool for 5 minutes. </b></p><p><b>Puree in a blender till smooth.</b></p><p><b>Add more water if you prefer a thinner soup.</b></p><p><b>Test for seasonings.</b></p><p><b>Garnish with thin slices of cucumber and herbs. </b></p><p><b>Serve soup warm or cold. Both ways are delicious!</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XyRBnzQC055K7BT0fjMa8qrePVujH1GchuaU2rfkRZvFYfT1Ua5gkED1iqCf3W8wnVRZEPMTDLGb2LXUA4aMp_RAP1V70RRZmSD9haYucxpiYSyZcVXj8kKYviENVnffhVbl7esbppfX8jOmnT8oLONw9_GQlbuoSEU0OPFR-VFFT_OdQ0_LXE05En6O/s3264/Photo%20Aug%2018%202023,%2012%2043%2031%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XyRBnzQC055K7BT0fjMa8qrePVujH1GchuaU2rfkRZvFYfT1Ua5gkED1iqCf3W8wnVRZEPMTDLGb2LXUA4aMp_RAP1V70RRZmSD9haYucxpiYSyZcVXj8kKYviENVnffhVbl7esbppfX8jOmnT8oLONw9_GQlbuoSEU0OPFR-VFFT_OdQ0_LXE05En6O/w640-h480/Photo%20Aug%2018%202023,%2012%2043%2031%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>While we both enjoy the soup in different ways, what stands out most is how simply delicious it is.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b><br /></b><p></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-9756838630591574152023-08-11T10:48:00.000-04:002023-08-11T10:48:21.200-04:00Smashed Cucumber Salad<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5kHzDNZt0R6-O0yg5A4XjEKozbPZFHUwDO5Sgj3tvwfCuad274cro65d5ffWFJwCXgWJWPZLAsL8tBVRNehaVR_5QPurcxBOVHSOlOvkUASeA8NHOIOrDqwVrwz12hDgHqCPIWvTbdTNwsqQhYUEJbYTzIoXan2RZSEXnM3FOdMUPiIvmM5g4QGb6SIG/s3264/Photo%20Aug%2010%202023,%207%2026%2026%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR5kHzDNZt0R6-O0yg5A4XjEKozbPZFHUwDO5Sgj3tvwfCuad274cro65d5ffWFJwCXgWJWPZLAsL8tBVRNehaVR_5QPurcxBOVHSOlOvkUASeA8NHOIOrDqwVrwz12hDgHqCPIWvTbdTNwsqQhYUEJbYTzIoXan2RZSEXnM3FOdMUPiIvmM5g4QGb6SIG/w640-h480/Photo%20Aug%2010%202023,%207%2026%2026%20PM.jpg" width="640" /></a></p><p>When you harvest five cucumbers a day, you should have more than a handful of ways to deal with them! Some go to family and neighbors. Some stay in my fridge and a lot of them land up in this delicious salad. </p><p>Small batons of peeled cucumbers are gently pressed, sugared and salted and left to drain for a while. A quick whisk of shoyu, vinegar, salt sugar, sesame oil, garlic paste, biber chile flakes and toasted sesame seeds has all the hallmarks of a flavor packed dressing. Cilantro garnished the finished salad. Crisp, refreshing, delicious.</p><p><br /></p><p><b>SMASHED CUCUMBER SALAD</b></p><p><b>Serves 2-4</b></p><p><b><br /></b></p><p><b>3 medium Cucumbers</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>1/2 teaspoon Sugar</b></p><p><b>1 teaspoon Shoyu or Light Soy Sauce</b></p><p><b>1 teaspoon Rice Wine Vinegar</b></p><p><b>1 teaspoon Toasted Sesame Oil</b></p><p><b>1/2 teaspoon Garlic Paste</b></p><p><b>1/2 teaspoon Sugar</b></p><p><b>1/2 to 1 teaspoon Biber Chile Powder or Chile Flakes</b></p><p><b>1/2 teaspoon toasted Sesame Seeds</b></p><p><b>Cilantro leaves</b></p><p><b><br /></b></p><p><b>Peel cucumbers. </b></p><p><b>Slice in half lengthwise. Then cut them into 2 inch batons. If the cucumbers have large seeds, remove them. Ideally you should have more flesh than seeds.</b></p><p><b>Place the batons on a flat surface or a cutting board. Use a plate to press down on them squishing the cukes a bit. </b></p><p><b>Scrape the cucumbers into a sieve. </b></p><p><b>Sprinkle them with 1/2 teaspoon salt and sugar. Toss well and let them sit for at least 1/2 hour to 1 hour. The water will drain as they sit.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_iMUn2hEtHejAt0mPjjOZYW6VrHpUAeoSGVqTzyUDnwOA2RQUkz629UHDffdvYshYd2Pi5jn6I_Os9j2Eq3qENxv4_bjT6MCyKBwIV0bwn7cbVE1GrQcNgQfgM3_dwaArbHbTevQt51SqYfe7AlqXyFEJqlksUmcgVlflnHV7slU9Xw_0Y19u8Ke7byP/s3264/Photo%20Aug%2010%202023,%205%2029%2015%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit_iMUn2hEtHejAt0mPjjOZYW6VrHpUAeoSGVqTzyUDnwOA2RQUkz629UHDffdvYshYd2Pi5jn6I_Os9j2Eq3qENxv4_bjT6MCyKBwIV0bwn7cbVE1GrQcNgQfgM3_dwaArbHbTevQt51SqYfe7AlqXyFEJqlksUmcgVlflnHV7slU9Xw_0Y19u8Ke7byP/w640-h480/Photo%20Aug%2010%202023,%205%2029%2015%20PM.jpg" width="640" /></a></p><p><b>Whisk shoyu, vinegar, sesame oil, garlic paste, sugar, chile flakes and sesame seeds in a bowl. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55l65VP-XF4TpILyCarFHJmg5xKeVv79SXOxpDX2fxRNjwx9qcUHAad0G4D6K1OYIlvsmlMCsGM0ike9TeTNWb0AxFrxnwnrdVKElx2Oc8pNMcVUPDVE2EpLs0i82gaYj8C0yjPTh4-tTmVcKu6eW-kWAmoCI8zNBDsm07K9k3sYYUacozcjUAi7KvmUw/s3264/Photo%20Aug%2010%202023,%205%2034%2021%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55l65VP-XF4TpILyCarFHJmg5xKeVv79SXOxpDX2fxRNjwx9qcUHAad0G4D6K1OYIlvsmlMCsGM0ike9TeTNWb0AxFrxnwnrdVKElx2Oc8pNMcVUPDVE2EpLs0i82gaYj8C0yjPTh4-tTmVcKu6eW-kWAmoCI8zNBDsm07K9k3sYYUacozcjUAi7KvmUw/w640-h480/Photo%20Aug%2010%202023,%205%2034%2021%20PM.jpg" width="640" /></a></p><p><b>Shake the cucumbers well. Place them in a serving bowl.</b></p><p><b>Drizzle dressing over cucumbers. </b></p><p><b>Garnish with cilantro leaves and serve.</b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfEjIkLl4UCLqVbjUzX4fRNdrnZohQxAv6carJl_q8SpTcc0mC30Gio6YnKIjvNiXnJnY3LEPpGCSjce784254xPojyp0BXITKSgNwA_wAZy7novhbM-hPVaNAcJJN-lFGgVtCt201Uk4ZlTdZFEXvERVL_KHtTC_iQDDGuOD0TN0IALZcCVL9QU8wAGe/s3264/Photo%20Aug%2010%202023,%207%2027%2008%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLfEjIkLl4UCLqVbjUzX4fRNdrnZohQxAv6carJl_q8SpTcc0mC30Gio6YnKIjvNiXnJnY3LEPpGCSjce784254xPojyp0BXITKSgNwA_wAZy7novhbM-hPVaNAcJJN-lFGgVtCt201Uk4ZlTdZFEXvERVL_KHtTC_iQDDGuOD0TN0IALZcCVL9QU8wAGe/w640-h480/Photo%20Aug%2010%202023,%207%2027%2008%20PM.jpg" width="640" /></a></div><br /> Simple flavors...delicious salad...perfect for that warm weather we're having.</b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-2364863161382199102023-07-31T11:52:00.000-04:002023-07-31T11:52:10.685-04:00Grilled Yogurt Lamb Chops<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXEhHPuxD4ogcgo4LFDtSnq5xyPbpylbv4rC_XX4koZw6JFZ0U0MGrWOoCH9vKiqOb0KOEKMyXI0_TxKU5VGuLWOC6B25j9BaujI02hxhCoFziIrMsDaS_EnEeToNlSytsG_bglO5Acz6H6oGaeNFeZ9c2k5Yf-TcKOv-_eNtEVDWo3BSBL2ekV9UyuKE/s3264/Photo%20Jul%2012%202023,%207%2041%2039%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXEhHPuxD4ogcgo4LFDtSnq5xyPbpylbv4rC_XX4koZw6JFZ0U0MGrWOoCH9vKiqOb0KOEKMyXI0_TxKU5VGuLWOC6B25j9BaujI02hxhCoFziIrMsDaS_EnEeToNlSytsG_bglO5Acz6H6oGaeNFeZ9c2k5Yf-TcKOv-_eNtEVDWo3BSBL2ekV9UyuKE/w640-h480/Photo%20Jul%2012%202023,%207%2041%2039%20PM.jpg" width="640" /></a></p><p>In the midst of a furnace like heat wave it makes sense not to turn on the stove, but use the outside grill. Let that heat dissipate into the air rather than in the house! Lamb chops are the perfect vehicle for that mode of cooking. </p><p>An aromatic marinade made with yogurt, fried onions, ginger garlic paste, roasted cumin seeds, garam masala and chile powder gets the lamb going. We like our lamb on the rarer side so it is two minutes flip and two minutes to brown on a hot grill. </p><p>A squirt of lime, a fresh corn and tomato salad and a glass of crisp white...summer perfection!</p><p><br /></p><p><b>GRILLED YOGURT LAMB CHOPS</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>8 Lamb Chops</b></p><p><b>1/4 cup Yogurt (whole or 2%)</b></p><p><b>2 tablespoons Birista or crisp fried Onions, crumbled </b></p><p><b>2 tablespoons Ginger Garlic Paste</b></p><p><b>1 teaspoon roasted Cumin Powder</b></p><p><b>1 teaspoon Garam Masala</b></p><p><b>1/2 teaspoon Chile Powder</b></p><p><b>1/2 teaspoon Kosher Salt</b></p><p><b>Lime Wedges</b></p><p><b><br /></b></p><p><b>Trim chops of most of the fat. </b></p><p><b>Whisk yogurt, crumbled birista, ginger garlic paste, all the powders and salt in a bowl. </b></p><p><b>Add chops and marinate for 6 hours in the fridge. Overnight is best. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2zw_5VJTE4AUNzFtCUwtq7LrPvYxz6tWQooAbR23FxlEv97dTohEcEThr5LqcOIb28Bteg4_nroBsb5cYKpW4uMtBKR1zWcVh7sNybjzaGhT4IpAiliN1_E3jtMQpvOqZ3XyMUyfd8k_jfJJPmu_H0_iYhNGpIanLB9_Gdc6la2x1pkwdZZKNsljsHKt/s3264/Photo%20Jul%2012%202023,%206%2031%2032%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl2zw_5VJTE4AUNzFtCUwtq7LrPvYxz6tWQooAbR23FxlEv97dTohEcEThr5LqcOIb28Bteg4_nroBsb5cYKpW4uMtBKR1zWcVh7sNybjzaGhT4IpAiliN1_E3jtMQpvOqZ3XyMUyfd8k_jfJJPmu_H0_iYhNGpIanLB9_Gdc6la2x1pkwdZZKNsljsHKt/w640-h480/Photo%20Jul%2012%202023,%206%2031%2032%20PM.jpg" width="640" /></a></p><p><b>Bring chops to room temperature. </b></p><p><b>Heat grill.</b></p><p><b>Lay chops on grill. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sfMcop54Okpo_tSupbL-aP6TR-dkUIBeNFA9p8A8Es5CioeL1ydNJmdJ1lmRwWUynonekaMkQP9C0siSSJc7P0CFu0QTCBjasaGl5vgu681o0qvuPyHHp1SnJdPbwV5l60qFBJ7QrpgSjQFSli-K2k69LAsU-pCHc7uIqWocwN__eRqkr0iNkR_IcXM3/s3264/Photo%20Jul%2012%202023,%207%2036%2015%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9sfMcop54Okpo_tSupbL-aP6TR-dkUIBeNFA9p8A8Es5CioeL1ydNJmdJ1lmRwWUynonekaMkQP9C0siSSJc7P0CFu0QTCBjasaGl5vgu681o0qvuPyHHp1SnJdPbwV5l60qFBJ7QrpgSjQFSli-K2k69LAsU-pCHc7uIqWocwN__eRqkr0iNkR_IcXM3/w640-h480/Photo%20Jul%2012%202023,%207%2036%2015%20PM.jpg" width="640" /></a></p><p><b>For medium rare chops, grill for 2 minutes on each side. </b></p><p><b>If you like your chops medium, grill for a minute more on each side.</b></p><p><b>You could also cook them on an indoor grill or frying pan. </b></p><p><b>Pile on to a plate, squirt lime juice over them and enjoy them hot off the grill. </b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_UYjjZb-ONfTRHkRjHL42XUC4MkND9jtnPT396W3NOYFqnXFn3eFy1M5Wf152UJgHvmmmY60ZrKIB97cwJ2Q8z_yzb2udK-pcQyvQJMZ7IGkXN2atxjPXgrsMs_itTpblirYV1e1Bn2nQlPthDqJoyOxfMTcY2yOmNt0D9ZBLr1VgvVhjORNO-LrwdWW/s3264/Photo%20Jul%2012%202023,%207%2041%2028%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_UYjjZb-ONfTRHkRjHL42XUC4MkND9jtnPT396W3NOYFqnXFn3eFy1M5Wf152UJgHvmmmY60ZrKIB97cwJ2Q8z_yzb2udK-pcQyvQJMZ7IGkXN2atxjPXgrsMs_itTpblirYV1e1Bn2nQlPthDqJoyOxfMTcY2yOmNt0D9ZBLr1VgvVhjORNO-LrwdWW/w640-h480/Photo%20Jul%2012%202023,%207%2041%2028%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>The joy of a tasting a meal that jumps off the grill and on to your plate is quite indescribable. Not having to cook in your kitchen on a hot day is ever better...<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKtdc0cupvjsW6wFBfcCnUPzSnJU7h9ZklEuDfm29OqSNgkbYMckmqJWXiKLPqkP3FBximxk6GFU6nV20E0ZwoNaUZXKYtocbUcthC2zaEA8jOpGaJcOlV4QwtJbL3Zarr4RdC6kamngWR2-utB9WXlGTVayqUUOWBgbcrRN3crjrqqkAFT5F026zLaSJ/s3264/Photo%20Jul%2012%202023,%207%2043%2055%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTKtdc0cupvjsW6wFBfcCnUPzSnJU7h9ZklEuDfm29OqSNgkbYMckmqJWXiKLPqkP3FBximxk6GFU6nV20E0ZwoNaUZXKYtocbUcthC2zaEA8jOpGaJcOlV4QwtJbL3Zarr4RdC6kamngWR2-utB9WXlGTVayqUUOWBgbcrRN3crjrqqkAFT5F026zLaSJ/w640-h480/Photo%20Jul%2012%202023,%207%2043%2055%20PM.jpg" width="640" /></a></div><br /><b><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-66537588352553465902023-07-09T20:41:00.001-04:002023-07-09T20:41:49.991-04:00Peach Tart<p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUfhqtHOMo0omiAeAtpIEARE-kP6ccXfSf1LRMKsUC8TApHhfUHEBnDHK5xsW2mtp-i5emWes6l8bs2Xfb2Rdak48kv3hUwyihFUnLZcMqxqVzQVxj_oWo0eRkG-tIjOrJN7Dx5b8vXoVnuUEM4H2V0HEGQXiLVCA5kghBe-CRB-2XLjIKOp2FWafnWX-/s3264/Photo%20Jul%2009%202023,%2012%2040%2033%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUfhqtHOMo0omiAeAtpIEARE-kP6ccXfSf1LRMKsUC8TApHhfUHEBnDHK5xsW2mtp-i5emWes6l8bs2Xfb2Rdak48kv3hUwyihFUnLZcMqxqVzQVxj_oWo0eRkG-tIjOrJN7Dx5b8vXoVnuUEM4H2V0HEGQXiLVCA5kghBe-CRB-2XLjIKOp2FWafnWX-/w640-h480/Photo%20Jul%2009%202023,%2012%2040%2033%20PM.jpg" width="640" /></a></p><p>Peach season is upon us once more. To celebrate this short but luscious period I endeavor to make many things peaches. Salads, hand pies, decadent tarts and the favorite, a just ripe fuzzy peach, dripping juices. As you can surmise, I love love peaches. </p><p>Amanda Hesser is a redoubtable food writer and recipe developer. I plan to attempt her peach tart with a few amendments. I leave out the almond extract because I do not care for the flavor. I cut the quantity of streusel in half as my peaches are really sweet and juicy as I would like their flavor to pop, rather than be buried under a blanket of streusel. The tart has an unusual but easy crust, just flour, olive oil, canola oil and milk combined with a fork and then patted into a thin crust. Sliced peaches are sprinkled with streusel topping and then baked. The result is temptation in a tart shell. Sliced and forked, the tart hits all the sweet spots.</p><p><br /></p><p><b>PEACH TART</b></p><p><b>Adapted from Amanda Hesser</b></p><p><b>Serves 6</b></p><p><b><br /></b></p><p><b>1 1/2 cups AP Flour</b></p><p><b>2 teaspoons Sugar</b></p><p><b>1/4 teaspoon Kosher Salt</b></p><p><b>1/4 cup Canola Oil</b></p><p><b>1/4 cup Olive Oil</b></p><p><b>2 tablespoons Milk</b></p><p><b>3 large Peaches</b></p><p><b>1/3 cup Sugar</b></p><p><b>2 tablespoons AP Flour</b></p><p><b>1 tablespoon cold Butter</b></p><p><b><br /></b></p><p><b>Whisk flour, sugar and salt in a bowl. </b></p><p><b>Mix oils and sugar in another bowl. Whisk well. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGFejNZ3Z4fnzUSagGmZZyoGUN3iyDBq4jl8XqgPQFHEIs2-JIWYwhsvHxgXEUEQJ_z6Q4pCtXVCq8HWXlS8KC7XjHdw3YCdYNl3xZ6jpu2Zchdps5rVCitTm-VOX-JvSML4Y3u50pKGPTw4VhNPwV4WArR4uO6blVnwkl8isztw-MhvgkHMmliuQPgmL/s3264/Photo%20Jul%2009%202023,%2011%2016%2026%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGFejNZ3Z4fnzUSagGmZZyoGUN3iyDBq4jl8XqgPQFHEIs2-JIWYwhsvHxgXEUEQJ_z6Q4pCtXVCq8HWXlS8KC7XjHdw3YCdYNl3xZ6jpu2Zchdps5rVCitTm-VOX-JvSML4Y3u50pKGPTw4VhNPwV4WArR4uO6blVnwkl8isztw-MhvgkHMmliuQPgmL/w640-h480/Photo%20Jul%2009%202023,%2011%2016%2026%20AM.jpg" width="640" /></a></p><p><b>Make a well in the flour mix.</b></p><p><b>Pour oils and milk into flour. Use a fork to gradually mix till the dough comes together. It will not be one cohesive mass, but that is okay as the dough is patted out into the tart pan.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8ocZ-XgpW1VdpRQ5Q_eNQigNKxXP-Oi1euqUsqeZjB0Wc-EILD-EXaQMp-MM-8dag8tsOUFJ-309YzCKaNknZu5KNj-oJKcPUMGKN-GQm6XLWsjCNRe0-k4CjnXcmoNdPHQKXBHY7w9dba9nSfo76EgwJ0ORunRCP6DEHt0_Cb5OLnR6TRwO9mYZi0Ef/s3264/Photo%20Jul%2009%202023,%2011%2018%2002%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd8ocZ-XgpW1VdpRQ5Q_eNQigNKxXP-Oi1euqUsqeZjB0Wc-EILD-EXaQMp-MM-8dag8tsOUFJ-309YzCKaNknZu5KNj-oJKcPUMGKN-GQm6XLWsjCNRe0-k4CjnXcmoNdPHQKXBHY7w9dba9nSfo76EgwJ0ORunRCP6DEHt0_Cb5OLnR6TRwO9mYZi0Ef/w640-h480/Photo%20Jul%2009%202023,%2011%2018%2002%20AM.jpg" width="640" /></a></p><p><b>Drop the dough into a 12" tart pan with a removable bottom. If you do not have one use and shallow baking dish. The removable bottom makes for a better presentation.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SMI5XgQO7TbrcQ3HofcXJSatW-HBNW-jni7Q-0szsLjset11Sm0dHvECDHrx2NTCNL6Qu7Jvc98B-PlXy74j9_JjnLy02D8_hmcMh2q_xoIOAwuSYfjCQlndQWBAgQWkiU8IhyefrWcWsnD-7cXDVp3lEk4dYGVJT6fM4NiMvFgijaxT5-IUT_QUNs4W/s3264/Photo%20Jul%2009%202023,%2011%2020%2029%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SMI5XgQO7TbrcQ3HofcXJSatW-HBNW-jni7Q-0szsLjset11Sm0dHvECDHrx2NTCNL6Qu7Jvc98B-PlXy74j9_JjnLy02D8_hmcMh2q_xoIOAwuSYfjCQlndQWBAgQWkiU8IhyefrWcWsnD-7cXDVp3lEk4dYGVJT6fM4NiMvFgijaxT5-IUT_QUNs4W/w640-h480/Photo%20Jul%2009%202023,%2011%2020%2029%20AM.jpg" width="640" /></a></p><p><b>Pat the dough with your fingers, going all the way to the edge of the pan. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGv8n-u_Dx_bdL3vjtI15Vb7sMj9QHxBZi6hqXACi7Zq4Rzj4xa_1tk3Us-VAOuxp-sE2uH27jgHarrnoXjUM3MrrM1pDWt7PrgwAs9PuaW4leHs6j3R8HD5B5Mdst8GGPAlIrYQm9LWiChpA-bG93BNduOTDXALiWFDvEL67xldb0FndgNyGSJU1-UGU/s3264/Photo%20Jul%2009%202023,%2011%2022%2059%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrGv8n-u_Dx_bdL3vjtI15Vb7sMj9QHxBZi6hqXACi7Zq4Rzj4xa_1tk3Us-VAOuxp-sE2uH27jgHarrnoXjUM3MrrM1pDWt7PrgwAs9PuaW4leHs6j3R8HD5B5Mdst8GGPAlIrYQm9LWiChpA-bG93BNduOTDXALiWFDvEL67xldb0FndgNyGSJU1-UGU/w640-h480/Photo%20Jul%2009%202023,%2011%2022%2059%20AM.jpg" width="640" /></a></p><p><b>Refrigerate dough for 10 minutes.</b></p><p><b>Heat oven to 425F/220C.</b></p><p><b>Cut peaches into 1/4 inch slices.</b></p><p><b>Make streusel by placing flour and sugar in a bowl. Cut butter into small bits and add to bowl. Use your fingertips to rub butter into flour/sugar mix till it looks gravelly.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs-hWm33EUBz-kCgzhbZfUdFhpwsO15aro_e5XjTEbH-H-Qe0JLTC2renY_X1cTc5aI2mRquNmo6efXEqFhZRwKIkmjfpTnYRy0gUIouVLW4djGfdDlmF94vKNWJs3kr06YbAnK0hBKiguNPqawHLWEXqo3SolGMgLX5LBYTfLcyeM3U8dbtaG4Zgu6tb/s3264/Photo%20Jul%2009%202023,%2011%2029%2033%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJs-hWm33EUBz-kCgzhbZfUdFhpwsO15aro_e5XjTEbH-H-Qe0JLTC2renY_X1cTc5aI2mRquNmo6efXEqFhZRwKIkmjfpTnYRy0gUIouVLW4djGfdDlmF94vKNWJs3kr06YbAnK0hBKiguNPqawHLWEXqo3SolGMgLX5LBYTfLcyeM3U8dbtaG4Zgu6tb/w640-h480/Photo%20Jul%2009%202023,%2011%2029%2033%20AM.jpg" width="640" /></a></p><p><b>Take tart out of the fridge. </b></p><p><b>Lay peaches in two concentric circles, an outer and an inner layer.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-SsoIHS-X1tWvv0PpuQ2HRG3YaSUfJXtBEjbS-0Bj-yXLifm1EQ_-YxxumMgWxdBJJGlWh26l6v0UQHG5jkv4fRpvgT59jUUfBQ8NkSzJGst8pMSvsevjqJ2b1so6cddeCbhfemISObwRbtXBliIRRFchDlg_DqC3soNCKBTENBHhSlsHwi_pH4pq_yD/s3264/Photo%20Jul%2009%202023,%2011%2039%2005%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW-SsoIHS-X1tWvv0PpuQ2HRG3YaSUfJXtBEjbS-0Bj-yXLifm1EQ_-YxxumMgWxdBJJGlWh26l6v0UQHG5jkv4fRpvgT59jUUfBQ8NkSzJGst8pMSvsevjqJ2b1so6cddeCbhfemISObwRbtXBliIRRFchDlg_DqC3soNCKBTENBHhSlsHwi_pH4pq_yD/w640-h480/Photo%20Jul%2009%202023,%2011%2039%2005%20AM.jpg" width="640" /></a></p><p><b>Sprinkle streusel over peaches. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPZjpu5OzlWGYw4AtpWCW4pTb6GyBQk5m7KaFtg22d7eSp3bHAJFZLTnwZgw5i7f2Lsc9WLwdjqWV-Zw59Ol1DlBHvI9QQg7dIdWWqlI_YozRwCOAHDiP6NBD_D6jVb7Ol_Oo79nf0ObMR0N7I-BdTSBP4cIx0Oosh5DY94qI8KhPiVuaqKoYvpApVcMe/s3264/Photo%20Jul%2009%202023,%2011%2039%2053%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirPZjpu5OzlWGYw4AtpWCW4pTb6GyBQk5m7KaFtg22d7eSp3bHAJFZLTnwZgw5i7f2Lsc9WLwdjqWV-Zw59Ol1DlBHvI9QQg7dIdWWqlI_YozRwCOAHDiP6NBD_D6jVb7Ol_Oo79nf0ObMR0N7I-BdTSBP4cIx0Oosh5DY94qI8KhPiVuaqKoYvpApVcMe/w640-h480/Photo%20Jul%2009%202023,%2011%2039%2053%20AM.jpg" width="640" /></a></p><p><b>Bake for 30-35 minutes till tart is bubbly and light brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTRwVPXugZPX-db03uFe7FXQ1lE_MLCrSQml2kXA6bzhZouprEVNHQc3-4YPMUT56vz5tRYaOO0a1_g58Nuslk6Hmmqy-hFGrpmYEJeodI-3hs2Dgx8oWr0z_Ole_SWHeUJTHPYlcdZaOOK65bS6jUBkL7-moy7BugJy0Jn9Jgxf39qPDVKlveqV7ytj9/s3264/Photo%20Jul%2009%202023,%2012%2016%2018%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTRwVPXugZPX-db03uFe7FXQ1lE_MLCrSQml2kXA6bzhZouprEVNHQc3-4YPMUT56vz5tRYaOO0a1_g58Nuslk6Hmmqy-hFGrpmYEJeodI-3hs2Dgx8oWr0z_Ole_SWHeUJTHPYlcdZaOOK65bS6jUBkL7-moy7BugJy0Jn9Jgxf39qPDVKlveqV7ytj9/w640-h480/Photo%20Jul%2009%202023,%2012%2016%2018%20PM.jpg" width="640" /></a></p><p><b>Cool tart for 5 minutes. Then push the tart out of the ring and set it on a platter. </b></p><p><b>Serve warm or at room temperature.</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEGZ8wB7trcaAZG8ZMT6_zkYgfPS8SDcuYs0G7VIa3kWj4GdaTFH48jo5_vVlNgE1VjObjd-4vBQL3g9CV4-HBcfVIixwn3Ks-n4Jvv_-fi44nuVGD0Btg2R5_jb67DJ8YqBhReSxEbo6SQtsRnO5N_j2u4L-SASocLg_PxRkzRrCKaJHCoRn8k_fXy5Z/s3264/Photo%20Jul%2009%202023,%2012%2040%2029%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFEGZ8wB7trcaAZG8ZMT6_zkYgfPS8SDcuYs0G7VIa3kWj4GdaTFH48jo5_vVlNgE1VjObjd-4vBQL3g9CV4-HBcfVIixwn3Ks-n4Jvv_-fi44nuVGD0Btg2R5_jb67DJ8YqBhReSxEbo6SQtsRnO5N_j2u4L-SASocLg_PxRkzRrCKaJHCoRn8k_fXy5Z/w640-h480/Photo%20Jul%2009%202023,%2012%2040%2029%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuckPklN4WIyKIRUIPb3t7VytQksXh4FjwZh0KMnWDt5AmTIX8nEQyxHgZQX6IG2JLSWwyAuXWDSK8KdQe8jirvl8sn7VKqXAZEl8wuRSbPccSmgyt5WLQ-dimvWWtJyhmEixEnwHczEtgBk8kO75dGf99-wirKmD7vTEhkc3KwAH3pYU_YIuxP4rQ-i3U/s3264/Photo%20Jul%2009%202023,%2012%2040%2038%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuckPklN4WIyKIRUIPb3t7VytQksXh4FjwZh0KMnWDt5AmTIX8nEQyxHgZQX6IG2JLSWwyAuXWDSK8KdQe8jirvl8sn7VKqXAZEl8wuRSbPccSmgyt5WLQ-dimvWWtJyhmEixEnwHczEtgBk8kO75dGf99-wirKmD7vTEhkc3KwAH3pYU_YIuxP4rQ-i3U/w640-h480/Photo%20Jul%2009%202023,%2012%2040%2038%20PM.jpg" width="640" /></a></div><br /><b>How many slices can we eat today? Should I show some restraint? Then again a crumbly crust, sugar sweet peaches with a browned crumble is too much to resist. </b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-68324551642398385512023-07-05T21:03:00.000-04:002023-07-05T21:03:29.611-04:00Asian Noodle Bowl with Meatballs<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbmKNKEKwTVFLt-nTpZfcuueRecs2fZuObXMCsHNydpcQlK_L9llqko-yR1TIZnJqmtivpt36qzdAT0bp2bCnf0VG0AHwl7zvsC00zc6Yfg4XBdqwyW3mTe0G0jPVo8UnpV7mshCQSSlqatfFth08i1yXglsgM8HX0rnjKPGvb6TZ_0Rir43oKe5onri4/s3264/Photo%20Jul%2005%202023,%207%2028%2056%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbmKNKEKwTVFLt-nTpZfcuueRecs2fZuObXMCsHNydpcQlK_L9llqko-yR1TIZnJqmtivpt36qzdAT0bp2bCnf0VG0AHwl7zvsC00zc6Yfg4XBdqwyW3mTe0G0jPVo8UnpV7mshCQSSlqatfFth08i1yXglsgM8HX0rnjKPGvb6TZ_0Rir43oKe5onri4/w640-h480/Photo%20Jul%2005%202023,%207%2028%2056%20PM.jpg" width="640" /></a></p><p><br /></p><p>What I crave in this sweltering heat is a room temperature or cold meal. The thought of eating a curry or anything with masala is off putting right now. So a cold noodle and salad bowl is just the ticket.</p><p>Cold thin noodles form a base. Marinate the meat while you make the pickled carrots and nuoc cham. Once everything is ready the salad bowl comes together easily. Sliced cucumber, marinated carrots, chopped romaine, fried onions, handfuls of Thai basil and mint make a fresh and crunchy salad topping. The meat eater is satisfied with small spiced meatballs. Shallow fry the meat balls in the end as they make a delicious warm contrast to the cool noodles and salad. Lastly, the bowl is drenched in nuoc cham, a tangy sauce laden with chiles and garlic. Chopsticks and a hearty appetite is all you need!</p><p><br /></p><p><b>ASIAN NOODLE BOWLWITH MEATBALLS</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b><u>Meatballs</u></b></p><p><b>1/4 pound ground Beef</b></p><p><b>1 Shallot</b></p><p><b>2 Garlic cloves</b></p><p><b>1/2 teaspoon Sugar</b></p><p><b>1/2 teaspoon ground Black Pepper</b></p><p><b>1/2 teaspoon Chinese 5 Spice powder</b></p><p><b>1/2 teaspoon Soy Sauce</b></p><p><b>2 tablespoons Fish Sauce</b></p><p><b>1/2 teaspoon Molasses</b></p><p><b>1 teaspoon Chile Garlic Paste</b></p><p><b>1 tablespoon Canola Oil</b></p><p><b><br /></b></p><p><b><u>Pickled Carrots</u></b></p><p><b>3 Carrots</b></p><p><b>1/4 teaspoon Sugar</b></p><p><b>1/4 teaspoon Kosher Salt</b></p><p><b>2 tablespoons Sugar</b></p><p><b>2 tablespoons Fish Sauce</b></p><p><b>1 teaspoon Rice Wine Vinegar </b></p><p><b><br /></b></p><p><b><u>Nuoc Cham</u></b></p><p><b>1/4 cup Sugar</b></p><p><b>1 Lime, juiced</b></p><p><b>1/4 cup warm Water</b></p><p><b>2 tablespoons Fish sauce</b></p><p><b>1 green Chile, thinly sliced</b></p><p><b>1 Garlic clove, minced</b></p><p><b><br /></b></p><p><b>3 -4 cups cooked thin Angel Hair Pasta or Rice Noodles </b></p><p><b>1/2 English Cucumber, thinly sliced</b></p><p><b>2 Romaine Leaves, chopped</b></p><p><b>1/2 cup Thai Basil leaves</b></p><p><b>1/2 cup Mint leaves</b></p><p><b>Fried Onions</b></p><p><b><br /></b></p><p><br /></p><p><b><br /></b></p><p><b>Start <u>meatballs</u> by placing the beef in a bowl.</b></p><p><b>Make a rough paste with shallot, garlic and sugar by pounding it in a mortar and pestle. Add paste to beef. </b></p><p><b>Add five spice powder, pepper, soy sauce, fish sauce, molasses and chile garlic paste to beef. Mix well and keep aside.</b></p><p><b>Fry meatballs just before serving. Form meat into two inch flat discs. </b></p><p><b>Heat oil in a nonstick saucepan, Fry meat balls till brown on both sides.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLINtVbjVAKlMfWyzAmT5eBSRLvI_qr2tlR4ibsFUEGDltgJXRgX9cMGfm55eM4cTHA2KkzWybULDSzmv8wDRq0lvniBoA-bgGnJJ2EjIsr0Id7A4veJFJy6A3FRBcDIFx6VCxD1yOpCclEvlURH0GyEioHPTb447yCniHget9QWtfs6_ja63Vet9yH2xG/s3264/Photo%20Jul%2005%202023,%207%2014%2009%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLINtVbjVAKlMfWyzAmT5eBSRLvI_qr2tlR4ibsFUEGDltgJXRgX9cMGfm55eM4cTHA2KkzWybULDSzmv8wDRq0lvniBoA-bgGnJJ2EjIsr0Id7A4veJFJy6A3FRBcDIFx6VCxD1yOpCclEvlURH0GyEioHPTb447yCniHget9QWtfs6_ja63Vet9yH2xG/w640-h480/Photo%20Jul%2005%202023,%207%2014%2009%20PM.jpg" width="640" /></a></p><p><b>Make<u> pickled carrots </u>by chopping them into thin matchsticks. Season with the 1/4 tsp sugar and salt. Massage them well and keep aside for 10 minutes. Then rinse them well. </b></p><p><b>Make a dressing by mixing remaining sugar, lime juice and rice wine vinegar. Add carrots to dressing and keep aside.</b></p><p><b>Make <u>nuoc cham</u> by mixing sugar, lime juice, warm water and fish sauce. Add sliced chiles and garlic to sauce. Keep aside. </b></p><p><b>Assemble bowls by mounding noodles in two bowls. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bHvrv7tPpC9xUTbWuzHYtemL8BRFy6MLAmfdkMwhbprr-JrI2H0Sc1dgTb5tR_fTuvM9InizoaaXfhd2nIVHWMWbVLRwDWXtGyDoRzva3ire2bOhKHmH3k6Zzns3bgSCwqIfOyo2lYWVJLoGRHcQHWxUgqEsN1JfY9L4axG4-Mp35N2zyfRobV-W3Txm/s3264/Photo%20Jul%2005%202023,%206%2031%2001%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6bHvrv7tPpC9xUTbWuzHYtemL8BRFy6MLAmfdkMwhbprr-JrI2H0Sc1dgTb5tR_fTuvM9InizoaaXfhd2nIVHWMWbVLRwDWXtGyDoRzva3ire2bOhKHmH3k6Zzns3bgSCwqIfOyo2lYWVJLoGRHcQHWxUgqEsN1JfY9L4axG4-Mp35N2zyfRobV-W3Txm/w640-h480/Photo%20Jul%2005%202023,%206%2031%2001%20PM.jpg" width="640" /></a></p><p><b>Arrange cucumber, lettuce,</b><b>carrots and fried onions over noodles. </b></p><p><b>Scatter Thai basil and mint over noodles. </b></p><p><b>Nestle meatballs on top of noodles. </b></p><p><b>Spoon nuoc cham over noodles and dig in.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMhBm7aDycbW3Oq-3MeT2ikaOcIinWGbYiI9GDI9uiBPpIBrg0f_BXtYW1o6pgPoPkSR1XPGZsPhjkF5KVSeWe06hajso4JgJYx5rr454-o7D5Wu4uVOGLdxZSAvXNIzeNfb7tdta9ylepoTODOltPoZOOSGQl74gPNP_3RVi9ajuurUP9Lbe4C-ToR1n/s3264/Photo%20Jul%2005%202023,%207%2029%2000%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMhBm7aDycbW3Oq-3MeT2ikaOcIinWGbYiI9GDI9uiBPpIBrg0f_BXtYW1o6pgPoPkSR1XPGZsPhjkF5KVSeWe06hajso4JgJYx5rr454-o7D5Wu4uVOGLdxZSAvXNIzeNfb7tdta9ylepoTODOltPoZOOSGQl74gPNP_3RVi9ajuurUP9Lbe4C-ToR1n/w640-h480/Photo%20Jul%2005%202023,%207%2029%2000%20PM.jpg" width="640" /></a></p><p>This makes the ideal meal on a warm sweaty day... takes me right back to snacking on Hanoi streets. </p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-44333810600907528532023-07-01T14:58:00.000-04:002023-07-01T14:58:17.315-04:00Chicken and Pasta Bake<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5BcA0EPEiculNtUokmvcsMbQ2YAg7QnJqqnJRMnw_XcdtLtg4pLjOQRfxcKIYwZ9AX6pZidED-1UVybzWNmmBv06DmZ4bt4mUM3dFmAQSyIRgOQgN9RRZNyQdqDiKNUhNi9QQxCzxVr1arb7Vf32z279SWIJ5AhRK_2runZ0fewUQ49VgbQaTjxhpJOu/s3264/Photo%20Jul%2001%202023,%2012%2047%2007%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic5BcA0EPEiculNtUokmvcsMbQ2YAg7QnJqqnJRMnw_XcdtLtg4pLjOQRfxcKIYwZ9AX6pZidED-1UVybzWNmmBv06DmZ4bt4mUM3dFmAQSyIRgOQgN9RRZNyQdqDiKNUhNi9QQxCzxVr1arb7Vf32z279SWIJ5AhRK_2runZ0fewUQ49VgbQaTjxhpJOu/w640-h480/Photo%20Jul%2001%202023,%2012%2047%2007%20PM.jpg" width="640" /></a></p><p>What do you do when you have a ton of chicken fingers? Drown them in an Indianish onion tomato pasta sauce. Sounds like a jumble...well... it really is messy looking. But I guarantee it tastes very appetizing.</p><p>Where does my inspiration come from? Aunty Elsa, a favorite relative, made this for us many moons ago. Call it her invention or concoction...it came together when she had leftover <a href="https://homeonmyrange.blogspot.com/2014/04/a-family-treasure-chicken-crumb-chops.html">crumb chops</a>. A quick sauce made with onions, tomatoes, ginger garlic and spices is thrown together with thin pasta. Use ready to cook chicken fingers or <a href="https://homeonmyrange.blogspot.com/2014/04/a-family-treasure-chicken-crumb-chops.html">make some. </a>Chicken fingers are the base. Covered with the pasta sauce and grated cheese, the dish is baked till everything is piping hot and the cheese gooey. An anytime meal.....</p><p><br /></p><p><b>CHICKEN AND PASTA BAKE</b></p><p><b>Serves 4</b></p><p><b><br /></b></p><p><b>1 pound breaded Chicken Fingers, fried and cooked (see note)</b></p><p><b>2 tablespoons Canola Oil</b></p><p><b>2 white Onions</b></p><p><b>4 Tomatoes</b></p><p><b>2 teaspoons Ginger Garlic Paste</b></p><p><b>1 green Chile</b></p><p><b>1/4 teaspoon Turmeric powder</b></p><p><b>1/2 teaspoon Chile powder</b></p><p><b>1/4 teaspoon Kosher Salt</b></p><p><b>Several grinds Black Pepper</b></p><p><b>4 nests of Fideos or 1/2 package Angel Hair Pasta (see notes)</b></p><p><b>Cilantro leaves</b></p><p><b>Amul Cheese or Cheddar Cheese or Fontina (see notes)</b></p><p><b><br /></b></p><p><b>Cut onions into thin slices. </b></p><p><b>Core and chop tomatoes.</b></p><p><b>Mince chiles finely. </b></p><p><b>Heat oil in a saucepan. </b></p><p><b>Add onion to hot oil and saute till brown. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAuWKxKL2xbFKrkomsp6WL7Z28Qs0BfKaq_lXp4ocfQ79DKHpXMODqhnHIhB-KjfhZil6jekQbew62_5L_nScSQhsS-xMZgUmv2OFBjUFNtz_n3lT2JqehvT5h0dKm1YjYLu5FDJ0nphcvK63QDj2Vcrykm45VC1UNxV3Z-7AyGmoKZe0p870r43l3_l_/s3264/Photo%20Jul%2001%202023,%209%2044%2033%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIAuWKxKL2xbFKrkomsp6WL7Z28Qs0BfKaq_lXp4ocfQ79DKHpXMODqhnHIhB-KjfhZil6jekQbew62_5L_nScSQhsS-xMZgUmv2OFBjUFNtz_n3lT2JqehvT5h0dKm1YjYLu5FDJ0nphcvK63QDj2Vcrykm45VC1UNxV3Z-7AyGmoKZe0p870r43l3_l_/w640-h480/Photo%20Jul%2001%202023,%209%2044%2033%20AM.jpg" width="640" /></a></p><p><b>Add green chile and G/G paste into onions. Saute for 30 seconds.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMt4ax4rFXhpC39T5JBuqz7_4ykIoQ1bhQYpXl5UG-debtQPv_SUpAMW4OjXNQ6ZhTphxpnyAR_HnCjKJ_i-kw9E0BP4_OqmylWYObvAdC-bWsPYHOV0cP1yh_MKebxekMXG1r4p60xcqwrl__hg33NnTy-EmfdGOWfK6aet-Ugw15GbpsU_aFxLlWMKv/s3264/Photo%20Jul%2001%202023,%209%2055%2012%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMt4ax4rFXhpC39T5JBuqz7_4ykIoQ1bhQYpXl5UG-debtQPv_SUpAMW4OjXNQ6ZhTphxpnyAR_HnCjKJ_i-kw9E0BP4_OqmylWYObvAdC-bWsPYHOV0cP1yh_MKebxekMXG1r4p60xcqwrl__hg33NnTy-EmfdGOWfK6aet-Ugw15GbpsU_aFxLlWMKv/w640-h480/Photo%20Jul%2001%202023,%209%2055%2012%20AM.jpg" width="640" /></a></p><p><b>Drop tomatoes into onions. Stir well. Cover and cook over low heat till tomatoes break down and the sauce thickens.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Pgb8kiYCXgw4ny-s3vU83Es-bMDg2MoqUS5hosDJLuICot37Y_cSISkKioerphWDSRvmyoRNqhnMQa-CDpnjsUWtMTrUeL3NLdUfVn23tuC6OIo3xMPTf3XxntN5FSrnPFvNF5FdDTLeqT0FFKrudpi4pxonVOmK5EER9QA887z3-tiWqYs6DDEg0qZT/s3264/Photo%20Jul%2001%202023,%209%2056%2020%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Pgb8kiYCXgw4ny-s3vU83Es-bMDg2MoqUS5hosDJLuICot37Y_cSISkKioerphWDSRvmyoRNqhnMQa-CDpnjsUWtMTrUeL3NLdUfVn23tuC6OIo3xMPTf3XxntN5FSrnPFvNF5FdDTLeqT0FFKrudpi4pxonVOmK5EER9QA887z3-tiWqYs6DDEg0qZT/w640-h480/Photo%20Jul%2001%202023,%209%2056%2020%20AM.jpg" width="640" /></a></p><p><b>Stir turmeric and chile powders to sauce, mixing well.</b></p><p><b>Season with salt and pepper.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8j7LKIsa2_MaAdYb_laNqLlLwx_OPCooOHtSPOOubRnSqSGBrYi-cHUi3TudaPuMb4F61hlDoUhCo0yoXVWT51Nf5SLR6SYCJP5FqQDMfdBvi_DK4JtGNVGvEKDDAHlWQaHWpnh7YcM-rjv-I3Iwabq3pUNy_T8PuKe9-HcEzSXp-JBCOmz17SvlFiqA/s3264/Photo%20Jul%2001%202023,%209%2057%2034%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8j7LKIsa2_MaAdYb_laNqLlLwx_OPCooOHtSPOOubRnSqSGBrYi-cHUi3TudaPuMb4F61hlDoUhCo0yoXVWT51Nf5SLR6SYCJP5FqQDMfdBvi_DK4JtGNVGvEKDDAHlWQaHWpnh7YcM-rjv-I3Iwabq3pUNy_T8PuKe9-HcEzSXp-JBCOmz17SvlFiqA/w640-h480/Photo%20Jul%2001%202023,%209%2057%2034%20AM.jpg" width="640" /></a></p><p><b>Heat water in a large pot. When it boils add a little salt. Drop fideos into water and cook for 1 minute. Drain and add to sauce. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisVDA7KsFSxJQ-zqcFd3lzL9ZrFj9FZQDzzhtG3X4bRx5uyRlFtZ18ky9baxSrm7o6aFYyJwQxSodnjbwdnhQKChug8cIg7t9UEcNVj8oI6pnJKM_-luHflO8_p7mOXhyVHWLoajj_gZyUpxeMQPB5U_s9eGbjjzEmRb3bDhKBSspdAUXGspD6XPC14rA/s3264/Photo%20Jul%2001%202023,%209%2044%2049%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisVDA7KsFSxJQ-zqcFd3lzL9ZrFj9FZQDzzhtG3X4bRx5uyRlFtZ18ky9baxSrm7o6aFYyJwQxSodnjbwdnhQKChug8cIg7t9UEcNVj8oI6pnJKM_-luHflO8_p7mOXhyVHWLoajj_gZyUpxeMQPB5U_s9eGbjjzEmRb3bDhKBSspdAUXGspD6XPC14rA/w640-h480/Photo%20Jul%2001%202023,%209%2044%2049%20AM.jpg" width="640" /></a></p><p><b><br /></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mu2flfAvLeRYaXDELa03AewdB_qo-S7FuFUGz3nRuVYJTrnlPh3g6MN3uvH4MCTCFT4YLOf3ctJTdKsuu3GH18wPacNm-5KMXt48TvqSByefhmaVWu_M89ydEdYmzUu-nGBT0UOqggeV5Fc3fkzj5hJgDllG3ok0CP20wywypIPi6ooN10V-Mkuqy5cm/s3264/Photo%20Jul%2001%202023,%2010%2009%2057%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mu2flfAvLeRYaXDELa03AewdB_qo-S7FuFUGz3nRuVYJTrnlPh3g6MN3uvH4MCTCFT4YLOf3ctJTdKsuu3GH18wPacNm-5KMXt48TvqSByefhmaVWu_M89ydEdYmzUu-nGBT0UOqggeV5Fc3fkzj5hJgDllG3ok0CP20wywypIPi6ooN10V-Mkuqy5cm/w640-h480/Photo%20Jul%2001%202023,%2010%2009%2057%20AM.jpg" width="640" /></a></p><p><b><br /></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32lDnkcPJ7QLHfD4PjsS_anJ1JccS5V5mWnYKKMIgW-tj_iqBh7qauUWbAKfiEK50NrV5QufLN5BShlaRSi2d0IQTwbeLV8ruARgQxsu6NZFipWH1gMj4AoOdPdDJ6f_i2A_HdDtGIgsTru_WYPWVRu3yl94cAc32jyirZ1naqboHkdnik6tw063vai2P/s3264/Photo%20Jul%2001%202023,%2010%2013%2038%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32lDnkcPJ7QLHfD4PjsS_anJ1JccS5V5mWnYKKMIgW-tj_iqBh7qauUWbAKfiEK50NrV5QufLN5BShlaRSi2d0IQTwbeLV8ruARgQxsu6NZFipWH1gMj4AoOdPdDJ6f_i2A_HdDtGIgsTru_WYPWVRu3yl94cAc32jyirZ1naqboHkdnik6tw063vai2P/w640-h480/Photo%20Jul%2001%202023,%2010%2013%2038%20AM.jpg" width="640" /></a></p><p><b><br /></b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Y2fq5xoxeo-cwScKSF008qoYHQDCHs1kkan92KevqB7VR6JCQtJRM09eBBrE5O_-c9iicYEBzcGyW6CLWdHyzBSEuR2KwDXDoRUwlgsPR8dl4Q2W0hzzQ71oOzGryDO0-MI-BCPylSppCs_CBVau98N-AmL2MvZK0v98m0ZJ10eKn31-w5uUheTZ5Qyg/s3264/Photo%20Jul%2001%202023,%2010%2014%2025%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Y2fq5xoxeo-cwScKSF008qoYHQDCHs1kkan92KevqB7VR6JCQtJRM09eBBrE5O_-c9iicYEBzcGyW6CLWdHyzBSEuR2KwDXDoRUwlgsPR8dl4Q2W0hzzQ71oOzGryDO0-MI-BCPylSppCs_CBVau98N-AmL2MvZK0v98m0ZJ10eKn31-w5uUheTZ5Qyg/w640-h480/Photo%20Jul%2001%202023,%2010%2014%2025%20AM.jpg" width="640" /></a></p><p><b>Check for seasoning. </b></p><p><b>Heat oven to 300F/150C.</b></p><p><b>Arrange chicken fingers in a shallow baking dish.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXrloWytTvXKHxfB5SX1Sj0MC1IX-ejhb5iz7Rx9GkqlTBjY9UzwjdarfeQQWPhPyr7AxHLg7JlUmqKsN_dQwCvKVFySvgZChsO5Dr6GHmvxUAMWFtaYC0yuzzzLIbEkSmzR9uRy2ZlMkjLy0urQa8vE9I2T-VT0FjV_CGOSgXXZcERLM7Tx3yN9gPXDO/s3264/Photo%20Jul%2001%202023,%2010%2005%2021%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXrloWytTvXKHxfB5SX1Sj0MC1IX-ejhb5iz7Rx9GkqlTBjY9UzwjdarfeQQWPhPyr7AxHLg7JlUmqKsN_dQwCvKVFySvgZChsO5Dr6GHmvxUAMWFtaYC0yuzzzLIbEkSmzR9uRy2ZlMkjLy0urQa8vE9I2T-VT0FjV_CGOSgXXZcERLM7Tx3yN9gPXDO/w640-h480/Photo%20Jul%2001%202023,%2010%2005%2021%20AM.jpg" width="640" /></a></p><p><b>Top chicken with sauce, making sure to cover most of chicken.</b></p><p><b>Cut cilantro and scatter it over sauce. </b></p><p><b>Grate cheese over sauce, enough to roughly cover the surface.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_uzxj_ZB98bbmIpbs4BayvHmKrVdlT8jZmJMC8Kkw8tTswn_NrtALAuhPlK2IJkSIr-atocIJxg31WlUxPHxjtXnUeUSAdmeBoK3pVv4Hbl8PFz6Ooz29vKIMaB5jl9bRyAextdi8UkkgFOSQY0JyOUf5s2skQs0d9DSycgzvNBZjqymUP-547-hdx6e/s3264/Photo%20Jul%2001%202023,%2010%2018%2034%20AM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_uzxj_ZB98bbmIpbs4BayvHmKrVdlT8jZmJMC8Kkw8tTswn_NrtALAuhPlK2IJkSIr-atocIJxg31WlUxPHxjtXnUeUSAdmeBoK3pVv4Hbl8PFz6Ooz29vKIMaB5jl9bRyAextdi8UkkgFOSQY0JyOUf5s2skQs0d9DSycgzvNBZjqymUP-547-hdx6e/w640-h480/Photo%20Jul%2001%202023,%2010%2018%2034%20AM.jpg" width="640" /></a></p><p><b>Cover with foil and bake for 10-15 minutes. </b></p><p><b>Uncover and enjoy!</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGighr9tgsymSASJMQlexqniJUc6MTxGot-waKT_TzDhm-QLKXHY3LgZai9JdjBEs64dBILehirTl2J5dmeE5zqyQjgsiXxCPT-To2eBRWpd-eMFiRdIHOFXUEjP3Dj1M38WcnOUfU5HVz1Js2IGmXVykvAq0cH2RvuyeS_kXhT6b_RkCntGCw-ta6jxXZ/s3264/Photo%20Jul%2001%202023,%2012%2046%2052%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGighr9tgsymSASJMQlexqniJUc6MTxGot-waKT_TzDhm-QLKXHY3LgZai9JdjBEs64dBILehirTl2J5dmeE5zqyQjgsiXxCPT-To2eBRWpd-eMFiRdIHOFXUEjP3Dj1M38WcnOUfU5HVz1Js2IGmXVykvAq0cH2RvuyeS_kXhT6b_RkCntGCw-ta6jxXZ/w640-h480/Photo%20Jul%2001%202023,%2012%2046%2052%20PM.jpg" width="640" /></a></p><p><b><br /></b></p><p><b>NOTES</b></p><p><b>Use premade breaded chicken tenders for convenience. But if you would like to make them, drop seasoned chicken tenders into beaten egg, then coat with breadcrumbs and shallow fry till golden brown. Or use<a href="https://homeonmyrange.blogspot.com/2014/04/a-family-treasure-chicken-crumb-chops.html"> this recipe </a>replacing chicken thighs with tenders. </b></p><p><b>I use Amul cheese as it is the quintessential Indian addition as the recipe has an Indian bent.. Feel free to add any mild cheese like Cheddar or Fontina.</b></p><p><b>Fideos are a new discovery. They cook fast and are toothsome. Angel Hair pasta would work as well. </b></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_jnlO473HEqJ_dpm1HlmQpS3THzGt9Nv-IggMOMvn9bTxl3TPx_yrX758zVG6EgmijUQCT8Ygd27yyDSHL370VhQkd8tr86axrQBixngbkGKEONKtjDeoULk5LVVveeCIVUg-uANjFAB7UfDv5aD-kWPb_qkYRchYC256r5nFjF8O-Cew6Gg9IkvxVqR/s3264/Photo%20Jul%2001%202023,%2012%2046%2059%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9_jnlO473HEqJ_dpm1HlmQpS3THzGt9Nv-IggMOMvn9bTxl3TPx_yrX758zVG6EgmijUQCT8Ygd27yyDSHL370VhQkd8tr86axrQBixngbkGKEONKtjDeoULk5LVVveeCIVUg-uANjFAB7UfDv5aD-kWPb_qkYRchYC256r5nFjF8O-Cew6Gg9IkvxVqR/w640-h480/Photo%20Jul%2001%202023,%2012%2046%2059%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7jMG4biQ1btyvAXQGowCXRSAdXbR_pE6RDrC2T1gB0cVlJz9iagJUb9aEK0U2lnreGZiaYcU70xFx-yUX77U_7NDBVWT2N9pLdQ8eGfr-MMpbCy0L7xIC4by6mM2M_o70ZYNQvk6PZFb0QQjuIp_cFYPPpQv_-SUjvbzbBWsAMoS7QEVOiOb9x_11Vb8/s3264/Photo%20Jul%2001%202023,%2012%2047%2010%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7jMG4biQ1btyvAXQGowCXRSAdXbR_pE6RDrC2T1gB0cVlJz9iagJUb9aEK0U2lnreGZiaYcU70xFx-yUX77U_7NDBVWT2N9pLdQ8eGfr-MMpbCy0L7xIC4by6mM2M_o70ZYNQvk6PZFb0QQjuIp_cFYPPpQv_-SUjvbzbBWsAMoS7QEVOiOb9x_11Vb8/w640-h480/Photo%20Jul%2001%202023,%2012%2047%2010%20PM.jpg" width="640" /></a></div><br /><p>My leftovers make a lovely brunch, lunch, linner or dinner...Indianish and so tasty.</p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-10552117581107214922023-06-22T13:18:00.001-04:002023-06-22T13:18:49.297-04:00Octopus and Fava Bean Salad<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIy6nbo5-j4b1TjIFv4mdA2MxOzVg0e67njbODT6JuYqaZF67T0VKUVJi0aQUVJSIRgFK2uhlggwcC5QE-3FpVizX-1v4vB5JHCLATHOt1J8AhKSOhJ_xt7_VijjxjrO1BMJq_-PB7qdj3E8TX_l_hI9rVFEEPbI6LOFpYnVCfj9TEPdIZmLty3f5M4eaK/s3264/Photo%20Jun%2018%202023,%201%2013%2026%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIy6nbo5-j4b1TjIFv4mdA2MxOzVg0e67njbODT6JuYqaZF67T0VKUVJi0aQUVJSIRgFK2uhlggwcC5QE-3FpVizX-1v4vB5JHCLATHOt1J8AhKSOhJ_xt7_VijjxjrO1BMJq_-PB7qdj3E8TX_l_hI9rVFEEPbI6LOFpYnVCfj9TEPdIZmLty3f5M4eaK/w640-h480/Photo%20Jun%2018%202023,%201%2013%2026%20PM.jpg" width="640" /></a></p><p>Octopus is a old favorite. Then again, having to clean, prep and cook it, is a cumbersome task. The only octopus I eat is in restaurants...that is until I find some at Costco! This cooked package is gem that has made life so much easier. </p><p>Fava beans are dunked in boiling water and peeled. Octopus is patted dry and grilled. The dressing is a concentration of preserved lemon paste, EVVO, salt and pepper. There you go...exotic seafood simplified.</p><p><br /></p><p><b>OCTOPUS AND FAVA BEAN SALAD</b></p><p><b>Serves 6</b></p><p><b><br /></b></p><p><b>4-5 cooked Octopus tentacles</b></p><p><b>2 cups Fava Beans (fresh or frozen)</b></p><p><b>3 tablespoons Extra Virgin Olive Oil plus more for grilling</b></p><p><b>1 tablespoon Preserved Lemon Paste (see notes)</b></p><p><b>2 Garlic cloves, minced fine</b></p><p><b>Kosher Salt </b></p><p><b>Ground Black Pepper</b></p><p><b>Parsley leaves</b></p><p><b><br /></b></p><p><b>Boil water in a deep saucepan.</b></p><p><b>Add fava beans to boiling water. Cook for 2-3 minutes, then drain and cool beans. </b></p><p><b>Remove outer thick skin from beans. </b></p><p><b>Pat octopus legs dry. Season with salt and pepper. Drizzle with a little olive oil.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr1X4BovQarbai0C2VoEwxmG5om-uWLKf0rKsnb22y1dYk_uteCIjEfsSCx796zfXQfE_eNwt4Bdx5B2WxY0DzI6SR3kzcLfvQL1W0qnzvIrHCOJtxz_CnltbjsS9gg7FvwPT5OxowOuGvk62ps-iJKipUutQ4AmDIVOnmarCUU5UHEzH3Q0C0mag4l-j/s3264/Photo%20Jun%2018%202023,%2012%2017%2059%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAr1X4BovQarbai0C2VoEwxmG5om-uWLKf0rKsnb22y1dYk_uteCIjEfsSCx796zfXQfE_eNwt4Bdx5B2WxY0DzI6SR3kzcLfvQL1W0qnzvIrHCOJtxz_CnltbjsS9gg7FvwPT5OxowOuGvk62ps-iJKipUutQ4AmDIVOnmarCUU5UHEzH3Q0C0mag4l-j/w640-h480/Photo%20Jun%2018%202023,%2012%2017%2059%20PM.jpg" width="640" /></a></p><p><b>Heat grill. </b></p><p><b>Grill octopus till you get char marks on all sides. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW1jqG3djmeD5iLUMHGxL5ASbxGB035dq8ol7jougHJxuzxLA8kkD6GeImLrYD2itfKkZn3l1A6KgZVbYRNpCn_B-Tw1dwzpnVCtvfCThgrVWEvAzBqy_UPLYEAlAXHpsMDrcenxsTK6HR82bz9eq0bJiyHFAuSTRqMTVODf3MQ8CPeQ2nrUEVtJ5DoDd/s3264/Photo%20Jun%2018%202023,%2012%2014%2054%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW1jqG3djmeD5iLUMHGxL5ASbxGB035dq8ol7jougHJxuzxLA8kkD6GeImLrYD2itfKkZn3l1A6KgZVbYRNpCn_B-Tw1dwzpnVCtvfCThgrVWEvAzBqy_UPLYEAlAXHpsMDrcenxsTK6HR82bz9eq0bJiyHFAuSTRqMTVODf3MQ8CPeQ2nrUEVtJ5DoDd/w640-h480/Photo%20Jun%2018%202023,%2012%2014%2054%20PM.jpg" width="640" /></a></p><p><b>Remove from grill and cut into bite size pieces.</b></p><p><b>Whisk dressing with EVOO, lemon paste, chopped garlic, salt and pepper.</b></p><p><b>Place favas and octopus chunks in a bowl.</b></p><p><b>Season with salt and pepper.</b></p><p><b>Pour lemon dressing over beans and stir well.</b></p><p><b>Garnish with parsley.</b></p><p><b>Serve cold or at room temperature.</b></p><p><b><br /></b></p><p><b>NOTES</b></p><p><b>Preserved lemon paste is a product unto itself. I cannot recommend an adequate substitute. <a href="https://www.amazon.com/New-York-Shuk-Preserved-Lemon/dp/B07P6443XQ">Amazon</a> has the product I use.</b></p><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwj-VHSfeHNha6dnLFePbDaIFUr_PYPNU01GEws3Qa0XH9-Wq2gBCG3KRMHRVARPhYd3mZ5_qdCcY-6gSf8ytr6pYS-mHBv5X7mU1wK2EO4IS1oTm0WEXGi0A6DWx0hCSUGQIm9RRRwhJ_xKRBVwxqnLmiBEw3RPm14PuB0jmt9eVMh3Hqpyuwx5lq5Zu/s3264/Photo%20Jun%2018%202023,%201%2013%2031%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwj-VHSfeHNha6dnLFePbDaIFUr_PYPNU01GEws3Qa0XH9-Wq2gBCG3KRMHRVARPhYd3mZ5_qdCcY-6gSf8ytr6pYS-mHBv5X7mU1wK2EO4IS1oTm0WEXGi0A6DWx0hCSUGQIm9RRRwhJ_xKRBVwxqnLmiBEw3RPm14PuB0jmt9eVMh3Hqpyuwx5lq5Zu/w640-h480/Photo%20Jun%2018%202023,%201%2013%2031%20PM.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>What's not to love! The family gives it a resounding yes!</b><p></p><p><b><br /></b></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0tag:blogger.com,1999:blog-6401968427117972962.post-59648369689196873142023-06-16T10:51:00.001-04:002023-06-16T10:51:55.464-04:00Charred Snap Peas<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHmkQx-pWgoZqRz5ndNz_GaTWsiuMBoQ7wS7sMOCsfTnyqsjTEdI960kbtPb_rQuK-q0gGclv-9R8Au1p6VndROR_XYkaJQSSH3Kri_UiuRZ3DkrLV-c4jMPv7xY5RvN5ev2lE6_zTJWcqtELAH_CDnme3gzfRYlZR8GYzbmxUXB0w4_7mGOdo1Xo8g/s3264/Photo%20Jun%2015%202023,%207%2048%2029%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHmkQx-pWgoZqRz5ndNz_GaTWsiuMBoQ7wS7sMOCsfTnyqsjTEdI960kbtPb_rQuK-q0gGclv-9R8Au1p6VndROR_XYkaJQSSH3Kri_UiuRZ3DkrLV-c4jMPv7xY5RvN5ev2lE6_zTJWcqtELAH_CDnme3gzfRYlZR8GYzbmxUXB0w4_7mGOdo1Xo8g/w640-h480/Photo%20Jun%2015%202023,%207%2048%2029%20PM.jpg" width="640" /></a></p><p><br /></p><p>After many debacles in the kitchen I decide to end the week with something I cannot screw up. Do not ask me about the disasters. Too many to expound! So a plate of charred veggies, something I can make in my sleep should end that streak....I hope!</p><p>Farm stand velvet green sugar snap peas should stand up to a steadfast char. Sauteed with garlic chips, Biber chili flakes and sesame seeds, peas will.....must taste good? Yes they do. Relief ensues..... </p><p><br /></p><p><b>CHARRED SNAP PEAS</b></p><p><b>Serves 2</b></p><p><b><br /></b></p><p><b>2 cups Sugar Snap Peas</b></p><p><b>1 tablespoon Olive Oil</b></p><p><b>3-4 Garlic cloves, thinly sliced</b></p><p><b>Kosher Salt </b></p><p><b>Ground Black Pepper</b></p><p><b>Chili Powder, coarsely ground ( I used Turkish Biber Chili Powder)</b></p><p><b>Sesame Seeds, lightly toasted</b></p><p><b><br /></b></p><p><b>Trim, wash and pat dry snap peas.</b></p><p><b>Heat oil in a saucepan. </b></p><p><b>Add garlic slices. Allow garlic to color slightly.</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOnV74v0h_jHrZpXq8QFg4i3ENppmLlkhF9CDyLolKk9TQJO4tZBBQIpVJP5Al5nmMqtTaQleSS2HhBvZryij942OOhmRbC-JUJplj2kLVHIHvyuApKqOKa6imWwdaDlDTsntIo5K8eaEk4dfvI3TahvBgUZBTKfxww-Qc1fEJ5vGIfmWtTfnJnHrFA/s3264/Photo%20Jun%2015%202023,%207%2022%2051%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDOnV74v0h_jHrZpXq8QFg4i3ENppmLlkhF9CDyLolKk9TQJO4tZBBQIpVJP5Al5nmMqtTaQleSS2HhBvZryij942OOhmRbC-JUJplj2kLVHIHvyuApKqOKa6imWwdaDlDTsntIo5K8eaEk4dfvI3TahvBgUZBTKfxww-Qc1fEJ5vGIfmWtTfnJnHrFA/w640-h480/Photo%20Jun%2015%202023,%207%2022%2051%20PM.jpg" width="640" /></a></p><p><b>Throw in peas and saute over high heat till peas have some burnt surfaces. Stir often. Garlic will turn crisp as you saute. </b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03Os4QJxN8Rm3WztELB1-fe_eU54826-AsTWRqQoGtgpM2SEs6iYpAdLZv7Xxvav3fNnQ4ZhlfiKHR-RTGm4VgPnyBo8x8hZrlIZE5_Mm8Y5X9tkJZETSR9ml6czU9oPsm1SvDaXlsNvOAVF6nRwagtVpX-xNk-W62I5J5KQsYefa3gJjVHsqrS6uMA/s3264/Photo%20Jun%2015%202023,%207%2023%2050%20PM.jpg" imageanchor="1" style="font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03Os4QJxN8Rm3WztELB1-fe_eU54826-AsTWRqQoGtgpM2SEs6iYpAdLZv7Xxvav3fNnQ4ZhlfiKHR-RTGm4VgPnyBo8x8hZrlIZE5_Mm8Y5X9tkJZETSR9ml6czU9oPsm1SvDaXlsNvOAVF6nRwagtVpX-xNk-W62I5J5KQsYefa3gJjVHsqrS6uMA/w640-h480/Photo%20Jun%2015%202023,%207%2023%2050%20PM.jpg" width="640" /></a></p><p><b>Season with salt and pepper. </b></p><p><b>Spoon onto a plate or bowl. </b></p><p><b>Sprinkle chili powder and sesame seeds over peas.</b></p><p><b>Serve hot. </b></p><p><b></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1LOkEjXXIM-_IRl3W1324mwmwUUcgynENVugN7wWEVxkF7Yt_nCJGgP17hc23beEbtRZOCFN9HW7ZoLtRC3F-P2OClhtaYV6asF2tNfI55CwRYZ5i3gK6_uWjRLliPxtb7V4YjHb8a49eP7d5eooUVZ91eZfKhcV8zZrgnj-SL6oLn-4OVsIT9TgHQ/s3264/Photo%20Jun%2015%202023,%207%2048%2033%20PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1LOkEjXXIM-_IRl3W1324mwmwUUcgynENVugN7wWEVxkF7Yt_nCJGgP17hc23beEbtRZOCFN9HW7ZoLtRC3F-P2OClhtaYV6asF2tNfI55CwRYZ5i3gK6_uWjRLliPxtb7V4YjHb8a49eP7d5eooUVZ91eZfKhcV8zZrgnj-SL6oLn-4OVsIT9TgHQ/w640-h480/Photo%20Jun%2015%202023,%207%2048%2033%20PM.jpg" width="640" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p><b>Simple flavors. Easy prep. So delicious!</b></p><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></b><p></p>Kavita Gonsalveshttp://www.blogger.com/profile/10643559543312118984noreply@blogger.com0