tag:blogger.com,1999:blog-36653720247919511792024-03-05T11:37:57.587-08:00Culinary VixenInspiring others to passionately explore their own food worldCulinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.comBlogger177125tag:blogger.com,1999:blog-3665372024791951179.post-11575586848873156892016-02-22T17:52:00.000-08:002016-02-22T17:52:08.943-08:00Classic Pairing for the Classic Girl Scout Cookie<div style="text-align: right;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS3uuZWOGPzxPz0GH_p2bLf9D7RsYHlRvdRzWvEYo187qjQgfV4NKonQsPKrWumQg7h7ug8loJLeAvffKGk1gRc7QIt_aZEkgsFBXRqoIDLCZ2_ljqGvldkQbz9orJzvGTIUsS2bqyzg/s1600/IMG_1103.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTS3uuZWOGPzxPz0GH_p2bLf9D7RsYHlRvdRzWvEYo187qjQgfV4NKonQsPKrWumQg7h7ug8loJLeAvffKGk1gRc7QIt_aZEkgsFBXRqoIDLCZ2_ljqGvldkQbz9orJzvGTIUsS2bqyzg/s200/IMG_1103.jpg" width="200" /></a>The humble trefoil has been my favorite Girl Scout since I was a Girl Scout myself! I absolutely love shortbread. The tiny holes in the trefoil cookies remind me of the shortbread my Scottish grandmother used to make.</div>
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The name trefoil refers to the shape of a stylized sprouting pea and is also the symbol of the Girl Scouts organization.</div>
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The beauty of the trefoil cookie lies in its simplicity. It doesn't show off, rather it seems to prefer to be part of a perfect pairing. When I was a child I paired it with milk, dunked in tea and then later, coffee, YUM!</div>
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Melissa's Produce and the Girl Scouts of Greater Los Angeles asked the food blogging community to create a dessert using our favorite Girl Scout cookie and our choice of fresh seasonal produce. </div>
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I immediately thought of my sweet trefoils. Their perfect simplicity makes for a crispy light canvas for fruity flavors. Paired with tart lemon and bright raspberry, the trefoil tart is an amazing bite! </div>
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They are so easy! <a href="http://foodinjars.com/2010/01/meyer-lemon-curd/" target="_blank">Silky smooth Meyer lemon curd</a> is spooned onto the trefoil cookie and then topped with a fresh raspberry! These super snacks pull together at a moments notice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8e58XD0TMthHomyoojgxKhl0TaulifRofyev3hCMyI4I3pUE5EDnXJx77B-hrthTOvgdqFj7U7n0cu0nT2gz5Lq5n5HZgFeVx8uCip3yWD42ucU7P3Mb-ZcyEj62z-DKiDKUXFMG7NM/s1600/IMG_1109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Trefoil Girl Scout Cookies with Lemon Curd and Raspberry" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT8e58XD0TMthHomyoojgxKhl0TaulifRofyev3hCMyI4I3pUE5EDnXJx77B-hrthTOvgdqFj7U7n0cu0nT2gz5Lq5n5HZgFeVx8uCip3yWD42ucU7P3Mb-ZcyEj62z-DKiDKUXFMG7NM/s200/IMG_1109.jpg" title="Trefoil Girl Scout Cookies Lemon Curd Raspberry Tarts" width="200" /></a><b><i>Simple enough for an after school snack, pretty enough to be passed around at your Oscar party!</i></b></div>
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Share the sweetness of Girl Scout cookies - feel good about that treat - knowing it will help support the largest girl-run business in the world, where girls gain leadership and business skills. At only $5 per box, you're getting a lot of goodness for your dollar!</div>
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The Girl Scouts have made it easy to find cookies near you, simply <a href="http://www.girlscouts.org/" target="_blank">use your zip code at their website</a>! </div>
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<b>Hurry, Girl Scout cookie sales end on March 6th! </b></div>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-10159505620491423052015-07-08T20:15:00.003-07:002015-07-09T08:55:02.923-07:00We are weird.<span style="font-family: Verdana, sans-serif;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lfe54ShgGtTjint6WQPMVmVIhEEFeOFmegxM0-tyIvOfR4MCDYvI83LOLtCPG8RafLLIP7IvpwuTJu_qZYLjuVOK93AJHDOFCWf46wIZqBxxmVSDDEBKV5hoY8dvzLa6yoFpsbF0OLs/s1600/IMG_7754.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Picture of people taking pictures of food at food blogger event at Melissas Produce." border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lfe54ShgGtTjint6WQPMVmVIhEEFeOFmegxM0-tyIvOfR4MCDYvI83LOLtCPG8RafLLIP7IvpwuTJu_qZYLjuVOK93AJHDOFCWf46wIZqBxxmVSDDEBKV5hoY8dvzLa6yoFpsbF0OLs/s320/IMG_7754.JPG" title="Food Blogger event at Melissa's Produce" width="320" /></a><span style="font-family: Verdana, sans-serif; font-size: large;">We were attending a food blogger cookbook event at <a href="http://www.melissas.com/" target="_blank">Melissa's Produce</a> and <a href="http://bibberche.com/" target="_blank">Svetlana</a> leaned over to me and whispered "We are weird." </span><br />
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">We were listening to Ernest's (Ernest Miller, fermentation specialist from <a href="https://www.facebook.com/RLMProvisions" target="_blank">Rancho La Merced Provisions</a>) response to a question about dehydrating yogurt. </span><span style="font-family: Verdana, sans-serif;">The lively yogurt conversation had taken many interesting twists, leading up to the dehydrated yogurt subject and all the attendees were listening quite intently as Ernest explained the procedure. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">At first I thought Svetlana meant the idea of dehydrating yogurt was weird. But then I remembered her saying this same thing, "We are weird", when we were discussing Halal butchers in the South Bay. I then fully realized what she was saying - We must</span><span style="font-family: Verdana, sans-serif;"> appear weird to those who don't have an obsession with food. And I nodded in agreement, not wanting to respond verbally and interrupt Ernest's detailed description.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpsB9QkKyfu5XttbQZUAWzUqND-BhTqUi8H4LIvMKD_dZVCws1AkYEBzZFoeGDlv1ybXVjlYz2nGlSj46sGvE7h8J_1dX_ssk1MOSEJlOUraiEa6ubUXLNUQgyZpQefLfJWq-FANc5Ww/s1600/IMG_7595.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-size: large;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggpsB9QkKyfu5XttbQZUAWzUqND-BhTqUi8H4LIvMKD_dZVCws1AkYEBzZFoeGDlv1ybXVjlYz2nGlSj46sGvE7h8J_1dX_ssk1MOSEJlOUraiEa6ubUXLNUQgyZpQefLfJWq-FANc5Ww/s320/IMG_7595.JPG" width="320" /></span></a><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Svetlana is right, we are weird, certainly not normal, we are obsessed! In fact all the people who were in the room </span><span style="font-family: Verdana, sans-serif;">at that moment are obsessed with food and cooking, and cultural history and unique produce and food photography and food writing and recipes too! I was thrilled to be there, listening, learning and finding inspiration. I felt as if I had found my food tribe.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The quality of food discussion among the attendees at the Melissa's events has been amazing. The thoughtful and talented cookbook writers (<a href="http://cherylsternmanrule.com/" target="_blank">Cheryl Sternman Rule</a> and <a href="http://amyriolo.com/" target="_blank">Amy Riolo</a>) as well as Robert from <a href="http://www.melissas.com/" target="_blank">Melissa's Produce</a> kept the conversation moving around the globe, touching on history and cultures, natural resources, as well as centuries old techniques still being used today. How stimulating it is to be able to 'geek out' as much as we want and see where the questions and answers take us. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaQoUD4kkIi0eWqzY_vbnlmnPw974Lbbv7QSovIGSSK3Ke3SqJ3WHSCRdaiRHL05gcqJ8rnOtNAhc4P4QKEzWgoR17KaVxlrI_PlD9xTs7kKxQ9aawRNxKrK1GCcxedb25zVwkXQ76QU/s1600/IMG_7759.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="font-size: large;"><img alt="Picture of Amy Riolo signing a cookbook." border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMaQoUD4kkIi0eWqzY_vbnlmnPw974Lbbv7QSovIGSSK3Ke3SqJ3WHSCRdaiRHL05gcqJ8rnOtNAhc4P4QKEzWgoR17KaVxlrI_PlD9xTs7kKxQ9aawRNxKrK1GCcxedb25zVwkXQ76QU/s320/IMG_7759.JPG" title="We are Weird Cookbook Signing Amy Riolo" width="320" /></span></a><span style="font-family: Verdana, sans-serif; font-size: large;">Finding your tribe allows you to share your passion with like minded individuals while at the same time being stimulated by the passions of these same people. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">It's interesting to think that when I'm my most alert and mentally energetic, I probably appear weird to most people. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">So, I'm weird, that's fine by me. </span></div>
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Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com1tag:blogger.com,1999:blog-3665372024791951179.post-33415962257722304432015-05-14T10:17:00.003-07:002015-05-14T10:36:10.304-07:00Cheese Choices for your Macaroni and Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0keRirhiyr_RJgaKxoLWkyYbAWeDw2XBOl_fqnQ-R8iD5pky3UzPbdqFq8cSECTAjb63b-oESpcAYO6Uxp55siIRfyV2m0sQq1Ngg9qsdnMB-4FkySjwDfM-oyCOUL0LzlzOkvzbYLBI/s1600/IMG_4349_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="Picture of QuesoBeso with large Swiss cheese" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0keRirhiyr_RJgaKxoLWkyYbAWeDw2XBOl_fqnQ-R8iD5pky3UzPbdqFq8cSECTAjb63b-oESpcAYO6Uxp55siIRfyV2m0sQq1Ngg9qsdnMB-4FkySjwDfM-oyCOUL0LzlzOkvzbYLBI/s320/IMG_4349_2.jpg" title="QuesoBeso-with-large-Swiss-Cheese" width="239" /></a><span style="text-align: justify;"><span style="font-size: large;"></span></span><br />
<span style="font-size: large; text-align: justify;"><span style="font-size: large;">Cheese is my thing. I jumped into the cheese world in 2009 and haven't looked back. I'</span></span><span style="font-size: large;">ve spent time sampling, selling, portioning, labeling, talking, writing and eating all types of domestic cheeses. I consider myself a domestic cheese evangelist. I work with local wine shops (as </span><a href="https://www.facebook.com/QuesoBeso?ref=hl" style="font-size: x-large;" target="_blank">QuesoBeso</a><span style="font-size: large;">) to help stock their coolers with only the very best cheeses. </span><br />
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<span style="font-size: large;">Recently a few of the ladies at <a href="http://mom.me/">Mom.me</a> did a quick interview with me (at <a href="http://campblogaway.com/" target="_blank">Camp Blogaway</a>!) asking about my kid's favorite foods. My kids don't really have a true favorite as I rarely cook the same thing twice! But as a favorite comfort food, macaroni and cheese is always at the top of our list. </span></div>
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<span style="font-size: large;">At it's most basic, macaroni and cheese is a comfort food. In it's most creative forms it becomes a decadent indulgence worthy of a special occasion. Doing a quick google search will give you over <b>8 million macaroni and cheese recipes!</b> Rather than simply point you to a few recipes, I thought I'd help you choose your cheeses which will steer you towards the perfect recipe selection for you and your family. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcwcNIhFc8_2YOkkvn7Jp6p9VHr2t90_EY-Pyb8xdfMx5J2m9AKHW3G6F8jqzup2BD3nRP9MvMVYu0gNjHDs2t4PtQVLRdcLGj0HcqM7R6bNmxNEHNBW5G6qUOZhl8D90aYu0bzd5yLs/s1600/IMG_0010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Picture of Cheeses at a farrmer's market" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbcwcNIhFc8_2YOkkvn7Jp6p9VHr2t90_EY-Pyb8xdfMx5J2m9AKHW3G6F8jqzup2BD3nRP9MvMVYu0gNjHDs2t4PtQVLRdcLGj0HcqM7R6bNmxNEHNBW5G6qUOZhl8D90aYu0bzd5yLs/s320/IMG_0010.jpg" title="Farmers-Market-Cheese-Table" width="240" /></a><span style="font-size: x-large;">All About the Cheese</span></h3>
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<span style="font-size: large;">The cheese is the most important choice you will make for this recipe. Do not make your decisions without careful consideraton. Balancing the cheese choices for taste and creaminess is ideal. </span></div>
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<span style="font-size: large;">Cheddared Cheese (yes, it's a verb)</span></h3>
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<span style="font-size: large;">I love a good cheddar cheese with a nice acidic bite. And cheddar is the classic choice for macaroni and cheese. However, the more the cheddar is aged, the less creamy and more crumbly the cheese will become. For these reasons, it is best to either pair an older cheddar with something more creamy (Havarti, Jack, Colby, Fontina, Ricotta) or use a cheddar aged less than two year (no need to seek out <a href="http://www.cheese.com/hooks-5-year-cheddar/" target="_blank">Hook's 5 year cheddar</a>!).</span></div>
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<span style="font-size: large;">Rich, creamy and winey, fondue cheeses make a delicious macaroni and cheese. Traditionally, </span><span style="font-size: large;">Gruyere, Comte and Emmental are used in fondue. Add a little cherry brandy (Kirsch) and white wine to your cream sauce for a true fondue taste. However, you need not go full-on fondue to enjoy the nutty flavor of these large Swiss cheeses. Adding just one to your mix can give a bold punch to a basic cheddar mix.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifNfkbSGBdYWtF5uh7lOTnWW8HThp2uc1nJydKuguOqExh1_VAY75b5l0vRA9m0UlU1qpURg-ovoq1kUBTG80_p2qKgcWV9D4HyZwCd8XXoQj5XSl6OIAMAMeRrWR28lTJg62dXYrq_E/s1600/IMG_2680.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Picture of Black Truffles" border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiifNfkbSGBdYWtF5uh7lOTnWW8HThp2uc1nJydKuguOqExh1_VAY75b5l0vRA9m0UlU1qpURg-ovoq1kUBTG80_p2qKgcWV9D4HyZwCd8XXoQj5XSl6OIAMAMeRrWR28lTJg62dXYrq_E/s320/IMG_2680.jpg" title="Black-Truffles" width="320" /></a><span style="font-size: large;">Truffles for an Elevated Approach </span></h3>
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<span style="font-size: large;">Truffled cheese adds a heady sexiness to your mac & cheese. </span><span style="font-size: large;">Many recipes use truffle oil as an easy way to impart truffle flavor. Most truffle oils have an over the top manufactured truffle flavor that is quite distinctively not the seductive subtle essence of the truffle. I believe in the power of true truffles as found in truffled cheeses. </span></div>
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<span style="font-size: large;">A few examples are: Tartufello (<a href="http://www.realfarmsteadcheese.com/product/tartufello/" target="_blank">truffled cow milk cheese by Pedrozo Dairy in California</a>), Boschetto al Tartufo (<a href="http://www.cheese.com/il-boschetto-al-tartufo/" target="_blank">truffled sheep milk from Italy</a>) or Trufusion (truffled cow milk cheese from <a href="http://fullcirclecreamery.com/" target="_blank">Independence Cheese in Oregon</a>). It's best to pair truffled cheeses with milder selections, such as Fontina, Ricotta, Colby or a mild Cheddar. This will help let the truffle flavor come through in the final dish.</span></div>
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<span style="font-size: large;">For creative flair, macaroni and cheese made with fresh goat cheese is an excellent choice. Fresh goat cheese has a creaminess similar to ricotta but will definitely have a chevre bite which needs to be embraced. By adding ingredients which pair well with goat cheese (fresh bright herbs, sun dried tomatoes, roasted red peppers or roasted garlic cloves) you will enhance the entire dish.</span></div>
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<span style="font-size: large;">Goat cheeses with more age have a more mellow and nutty flavor similar to the fondue cheeses listed above.</span></div>
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<span style="font-size: large;">For those with cow milk sensitivity, an entirely goat mac & cheese could be made creating a unique twist.</span></div>
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<span style="font-size: large;">Blasphemy but Reheats Beautifully</span></h3>
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<span style="font-size: large;">Often you will find Velveeta listed in a mac & cheese recipe. Although it's not really cheese, I do understand the motivation to add this bright yellow cheese food product to the dish. The reason is stability. When you make a cream sauce for your mac & cheese it will bake up creamy and lovely. But when you reheat that bechemel/mornay sauce the next day, it's going to break (the oils will separate from the milk solids) and lose it's creamy texture. Velveeta acts as an emulsifier and keeps the sauce together.</span></div>
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<span style="font-size: large;">If you know you'd like to reheat the leftovers, you can use the Velveeta trick OR find a recipe that adds an egg to the sauce (<a href="http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/" target="_blank">like this one from the Pioneer Woman</a>). Adding an egg creates a loose custard texture to the sauce. Custards are stable; meaning, they won't break when you reheat them.</span></div>
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Add Some Cheesy Crunch</div>
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<span style="font-size: large;">A crunchy cheesy and sometimes even spicy crumb topping is perfect for baked mac & cheese. Be sure to choose a salty, tangy cheese (parmesan or aged cheddar) to mix with the crumbs for your topping. You want this crust to have lots of cheesy good flavor as it hits the palate.</span></div>
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<span style="font-size: large;">More Than a Side Dish</span></h3>
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<span style="font-size: large;">As a mom, I am quite tempted to make macaroni and cheese into a one dish meal. And r</span><span style="font-size: large;">eally, you can put just about anything savory into your macaroni and cheese. So if you are looking for some ideas on how to create an amazingly hearty dish, no need to look further than </span><a href="http://www.foodrepublic.com/2014/11/05/40-ways-make-creative-mac-and-cheese-all-your-favo" style="font-size: x-large;" target="_blank">this fabulous chart from Food Republic</a><span style="font-size: large;"> which uses the shape of the pasta for inspiration. </span></div>
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<span style="font-size: large;">Using your cheese choices as your guide, you are sure to create a warm and comforting dish your family will love!</span></div>
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<span style="font-size: large;">Now let's get to the kitchen and start cooking!</span></div>
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Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-61902342502366033532015-05-06T11:23:00.000-07:002015-05-06T19:39:48.381-07:00Where to Look for Dinner Ideas<br />
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<b><span style="font-size: x-large;">
"What's for dinner?"</span></b></h2>
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<span style="font-size: large;">Everyday across America this simple question weighs heavily on the household cook. And as the day progresses the pressure mounts. We all want to eat well, but often we are out of ideas and don't want to think too much about something so... every day. So, where can we find dinner ideas without too much effort? Here are my go to places for inspiration. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPGCF_F3G__YdFvpee_zdAiqmktlfAiK8t8U8Bh_znvZZEW0aD-h-LrXb9lIPCxVxs-3iEKtC2votq70EvbBzXFbLyhpE4TVTqzjNzDarcR6Rc96Z53uti-WNDaTfD_2UVqJQfgjH8zQ/s1600/Asparagus-Seasonal-Dinner-Ideas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Picture of Asparagus at the Farmers Market, Dinner Ideas Seasonal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPGCF_F3G__YdFvpee_zdAiqmktlfAiK8t8U8Bh_znvZZEW0aD-h-LrXb9lIPCxVxs-3iEKtC2votq70EvbBzXFbLyhpE4TVTqzjNzDarcR6Rc96Z53uti-WNDaTfD_2UVqJQfgjH8zQ/s1600/Asparagus-Seasonal-Dinner-Ideas.jpg" height="267" title="Dinner-Ideas-Seasonal-Asparagus" width="320" /></span></a></div>
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<span style="font-size: large;">Eat Seasonally <span style="font-weight: normal;">Take a look at your calendar and give respect to Mother Nature's bounty. Need some help figuring out what's in season? Try using this </span><i style="font-weight: normal;"><a href="http://www.sustainabletable.org/seasonalguide/seasonalfoodguide.php" target="_blank">Seasonal Food Guide</a>,</i><span style="font-weight: normal;"> which uses your location to create a list of fruits and vegetables which are in season right now in your area of the country.</span></span></div>
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<b><span style="font-size: large;">Take Requests </span></b></div>
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<span style="font-size: large;">This one is really a no brainer, but often overlooked. Most of us are cooking for more than ourselves. The easiest way to please our diners is to ask them what they'd like to eat! </span></div>
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<b><span style="font-size: large;">Take Advantage of the Situation</span></b><br />
<span style="font-size: large;">Picky eaters can effect your dinner choices. So, when they are away, use the opportunity to indulge in the foods they don't like. When your mushroom hating husband is out of town, why not have a mushroom feast? If you normally avoid spicy foods to appease your children's palates, wait for that sleep-over opportunity and get your chile on!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ef1GV5VYk3_0AZ3XwbnkCrPFAOeR6TrFSCCSoey4EYSC-P3WTY0Nw1W3K8XB4MWL4IFaMea-rqdSBDY2w0Ssx8lf-Ft8tIFK-j9Qc5JDnXF4eFW0TrrjyCDo_WRYcRwuACu40HILe1c/s1600/Dinner-Ideas-Grocery-Mailers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="bright picture of grocery store sale mailers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ef1GV5VYk3_0AZ3XwbnkCrPFAOeR6TrFSCCSoey4EYSC-P3WTY0Nw1W3K8XB4MWL4IFaMea-rqdSBDY2w0Ssx8lf-Ft8tIFK-j9Qc5JDnXF4eFW0TrrjyCDo_WRYcRwuACu40HILe1c/s1600/Dinner-Ideas-Grocery-Mailers.jpg" height="259" title="Dinner-Ideas-Grocery-Mailers" width="320" /></a><b><span style="font-size: large;">What's on Sale? or Use those Coupons!</span></b></div>
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<span style="font-size: large;">Check out those colorful flyers your local grocer sends you and take advantage of some great prices. Coordinate with the seasonality guide and now you're making some really smart choices!</span><br />
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<span style="font-size: large;"><b>Food Media</b></span></div>
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<span style="font-size: large;">Flip through a <i>magazine</i> and get some dinner ideas from the recipes. With today's technology there is no need to tear the page out, simply use your phone and take a picture of the recipe. Or browse through some <i>food blogs</i> during your lunch hour. Put your <i><a href="https://www.pinterest.com/" target="_blank">Pinterest</a></i> playtime to good use and find an easy recipe that catches your eye. Or go old school, take out your favorite <i>cookbook</i> and find a favorite. Even better, flip to a dog-eared page you have been meaning to try and this time, just do it!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_ElzjSamRiHdmJ01utNTslFa_zWQ6sZC6ffcdJlDAre9rwCfqz9_jdWUBG9N4t-IeGaQkLEKxt4Kgxfx88BMSowyen3E8SYmPE8qNbdCKhZBnogrqZbFtBZtalNmOmul4VeA9adzJy4/s1600/Pantry-Items-Dinner-Ideas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: large;"><img alt="Picture of ingredients from a pantry, Dinner Ideas Pantry Items" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_ElzjSamRiHdmJ01utNTslFa_zWQ6sZC6ffcdJlDAre9rwCfqz9_jdWUBG9N4t-IeGaQkLEKxt4Kgxfx88BMSowyen3E8SYmPE8qNbdCKhZBnogrqZbFtBZtalNmOmul4VeA9adzJy4/s1600/Pantry-Items-Dinner-Ideas.jpg" height="240" title="Dinner-Idea-Pantry-Items" width="320" /></span></a><b><span style="font-size: large;">Look in Your Pantry, Cupboard or Refrigerator</span></b></div>
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<span style="font-size: large;">Find inspiration in the <i>odd ingredients</i> left lingering in your kitchen. Often we purchase a unique ingredient to make a specific dish. Give those stragglers new life! Google up a recipe which uses the ingredient and try something new!</span></div>
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<span style="font-size: large;">You see, it's not so stressful. Just use your noggin and keep cooking.</span></div>
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Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-46018758417328334852015-02-14T15:33:00.000-08:002015-05-06T12:50:32.459-07:00The Scene: hotel bar in Barcelona<div style="text-align: justify;">
<span style="font-size: large;">I was waiting for my husband. He was at a conference and I was boondoggling in Barcelona.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Sitting at a bar. Sipping soda as it was a little too early for a glass of Cava. I began to absorb the modern feel of the crowded hotel. The hustle and bustle of business being done, connections being made. As usual, I was more interested in the kitchen staff, the ebb and flow of the food workers, than I was in the conversations around me.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">Somehow I had seated myself in a front row seat for the Jamon show. A full leg of Iberico pork, aged to perfection, is bound in a metal cage, captured tightly. One young man spends his day attacking the pork, one thin slice at a time. He doesn't speak, simply slices tiny bits off the leg, changing cutting tools to suit his needs.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">He covers small plates with the meat. As each one is completed, it is quickly whisked away by a very busy waiter. The task seems endless. In this modern setting his task is basic, old fashioned and greatly appreciated.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: large;">My husband finds me and we leave.</span></div>
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<span style="font-size: large;">Found this memory, scribbled on a piece of hotel WiFi instructions, from 2013.</span></div>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-17268506449098710532015-02-02T15:42:00.002-08:002015-11-02T10:12:09.101-08:00How to Read a Recipe<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;"> Reading is a basic skill we learn at an early age. We use it every day to navigate through our world, gain knowledge or be entertained. But reading a recipe in order to decide if you want to make a dish, is a different type of reading which is less casual and much more serious.</span></div>
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<span style="font-family: "verdana" , sans-serif;"> A recipe is like an instruction manual for creating something, but these instructions don't come with any of the parts needed for building the item. So, we need to read recipes paying close attention to the ingredients needed, equipment required, and the steps to be performed before the cooking even begins. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_l5uP-aA-3Vl9QirJbTbJm3dj4FbmgE8RUJXp4PXsSuHFkN7wGMy0N-6dZJQHEI8NIbXgeY5RHMpj9J1mpqNJ3bTVu3fgsRrG_dfn55mX0yopLe_Gj-0abQyZvhXyqMUDCCVbE8FkQ3A/s1600/IMG_6424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"> In my opinion there are two types of recipes; those written for the professional (or very experienced) cook and those written for the novice. Recipes written for the professional assume you are familiar with and use the practice of 'mise en place'. In French, mise en place, means 'everything in its place'. In the kitchen what this means is, have all your ingredients and equipment out on the counter, ready to go, BEFORE you begin cooking. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_l5uP-aA-3Vl9QirJbTbJm3dj4FbmgE8RUJXp4PXsSuHFkN7wGMy0N-6dZJQHEI8NIbXgeY5RHMpj9J1mpqNJ3bTVu3fgsRrG_dfn55mX0yopLe_Gj-0abQyZvhXyqMUDCCVbE8FkQ3A/s1600/IMG_6424.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img alt="Picture of Cookbooks on a Shelf" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_l5uP-aA-3Vl9QirJbTbJm3dj4FbmgE8RUJXp4PXsSuHFkN7wGMy0N-6dZJQHEI8NIbXgeY5RHMpj9J1mpqNJ3bTVu3fgsRrG_dfn55mX0yopLe_Gj-0abQyZvhXyqMUDCCVbE8FkQ3A/s1600/IMG_6424.JPG" title="Cookbook-Recipe-Library" width="320" /></a><span style="font-family: "verdana" , sans-serif;"> The ingredient list of a recipe for the professional may include things like, 4 Roma tomatoes, peeled, seeded and diced. It's obvious that this 'ingredient' requires a few time consuming tasks - boil a pot of water, blanche the tomatoes, put them in an ice bath, pull the skin off, cut them open, remove the seeds and finally, dice the tomatoes. Using the mise en place method, all these tasks should be performed well before the dish is started. </span></div>
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<span style="font-family: "verdana" , sans-serif;"> Recipes for the novice will usually have all the required steps in the procedure section. Recipes like this assume that the cook will look at the procedure steps as the ONLY steps needed to make the dish. </span></div>
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<span style="font-family: "verdana" , sans-serif;"> This is why reading a recipe carefully is so important. Understanding everything about a recipe before you begin will set you on a path to becoming a very good cook.</span></div>
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<span style="font-family: "verdana" , sans-serif;"> These are the steps I use when deciding whether to use a recipe. Step 1 is what I do as I browse through cookbooks, magazines, blogs or other recipe sources. I only move on to Step 2 once I make a conscious evaluation using Step 1. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Step 1. Read the recipe and evaluate. </b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Do you have all the equipment needed? </span></div>
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<span style="font-family: "verdana" , sans-serif;">Can you compromise and use what you have on hand and still make a decent dish?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Are their ingredients you don't like, but that can be substituted?</span></div>
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<span style="font-family: "verdana" , sans-serif;">Does the recipe require 2 days to marinate or 4 hours to chill in the refrigerator; time you don't have available? </span></div>
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<span style="font-family: "verdana" , sans-serif;">Still interested in the recipe? Continue to Step 2.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Step 2. Read the Ingredient list more carefully. </b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Make a list of the ingredients which will need to be purchased. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Make a second list of items which may be in your pantry. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Check the pantry and move items from the second list to the first as needed.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Still interested in the recipe? Go shopping and continue to Step 3.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Step 3. Visualize and Create a Timeline. </b></span></div>
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<span style="font-family: "verdana" , sans-serif;">In your mind, picture yourself performing each step in the recipe. </span></div>
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<span style="font-family: "verdana" , sans-serif;">This will familiarize you with the dance you are about to perform, the steps needed, their order and duration. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Jot down estimates for the duration of each step.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pick a time you'd like the recipe to be completed and back track to create a timeline.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Plan your time accordingly, you will need some extra time for Step 4. </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Step 4. Mise en Place.</b> </span></div>
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<span style="font-family: "verdana" , sans-serif;">Pull out all the ingredients for the recipe.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Prep all the ingredients as required by the recipe.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Professionals will put each ingredient in it's own container/bowl. This isn't necessary but it is visually impressive! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Get out all the equipment you will need, including measuring spoons, cups, etc.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pat yourself on the back, you've done all the preparations that will make this so much easier!</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Step 5. Get cooking!</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Use the timeline you created in Step 3 to figure out what time to start.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Follow the instructions step by step.</span></div>
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<span style="font-family: "verdana" , sans-serif;">By now, you should be quite familiar with the procedure. </span></div>
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<span style="font-family: "verdana" , sans-serif;">With all of your ingredients ready to go, you can now pay close attention to the cooking process and not be distracted by prepping other ingredients. </span></div>
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<span style="font-family: "verdana" , sans-serif;">When you are finished, consider writing a few notes on the recipe that would help you the next time you want to make this dish.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Enjoy! You did it!</span></div>
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<span style="font-family: "verdana" , sans-serif;">Next up: What are the skills needed to cook multiple dishes and serve them all at the same time!</span></div>
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<span style="font-family: Verdana, sans-serif;"> Katsuya's Izakaya in Manhattan Beach opened its doors in 2010 and has been busy ever since! And yet the name of this place has me a bit confused.</span><br />
<span style="font-family: Verdana, sans-serif;"> An </span><a href="http://en.wikipedia.org/wiki/Izakaya" style="font-family: Verdana, sans-serif;" target="_blank">Izakaya</a><span style="font-family: Verdana, sans-serif;"> is defined as a bar which serves small dishes. </span><span style="font-family: Verdana, sans-serif;">But there are no sake bombs, or loud chugging of beer by drunken business men here. </span><span style="font-family: Verdana, sans-serif;">It is usually crowded and sometimes loud, but the high quality food, traditional Japanese decor and friendly staff create a warm, family-friendly atmosphere.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcqDx0Zt7Rep3lXo7acpGpG4tCrJXsbfU8XvB3CnAEm3PZ91iaFjr9Kx6EGQhvH0dsL4xX4_aWNpveoCyPDLOv3QMAvXYn8gLxS0GVCjzhCLHeINrJJY37jdPifqAEMEvm7sVamD8GwU/s1600/IMG_6392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcqDx0Zt7Rep3lXo7acpGpG4tCrJXsbfU8XvB3CnAEm3PZ91iaFjr9Kx6EGQhvH0dsL4xX4_aWNpveoCyPDLOv3QMAvXYn8gLxS0GVCjzhCLHeINrJJY37jdPifqAEMEvm7sVamD8GwU/s1600/IMG_6392.JPG" height="181" width="320" /></a></div>
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<a href="http://www.katsu-yagroup.com/restaurants.html" style="font-family: Verdana, sans-serif;" target="_blank">Katsuya</a><span style="font-family: Verdana, sans-serif;"> is the name of the founder of a small kingdom of Japanese restaurants. </span><span style="font-family: Verdana, sans-serif;">Katsuya's restaurants are known for giving fresh California inspired twists to traditional Japanese dishes. For example, Katsuya's version of yellowtail sashimi with jalapeno, which delivers a spicy overtone to the light and delicate fish. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0mZPgrK-OFdPA2PkBL7POKUkelW8Hbd25WtsNIDQBw58fTpetXrtarGhSQFDw-RdNP9psEEEVQ2Uu2t6JD0XSBxMF1jX7Glu_nxajAL_qjxO-TCgYiJtIeLBMPsd1xk6WR72bFjL3RU/s1600/IMG_6343.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj0mZPgrK-OFdPA2PkBL7POKUkelW8Hbd25WtsNIDQBw58fTpetXrtarGhSQFDw-RdNP9psEEEVQ2Uu2t6JD0XSBxMF1jX7Glu_nxajAL_qjxO-TCgYiJtIeLBMPsd1xk6WR72bFjL3RU/s1600/IMG_6343.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The yellowtail sashimi with jalapeno</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"> So, it's not a bar, in fact the only bar in the place is a sushi bar! And it's named after a creative guy; who has no creativity in naming his restaurants. He has two other restaurants with the same name! This is in no way a reason to avoid what is certainly the </span><span style="font-family: Verdana, sans-serif;">best Japanese food I have found west of Gardena. </span><br />
<span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;"> The sushi and sashimi are just the beginning of their <a href="http://www.katsu-yagroup.com/pdf/IzakayaM_Dinner2010.pdf" target="_blank">creative menu</a>. For a great introduction to Katsuya's innovative dishes, try their Izaka-ya plate. Here you will see his creative mixture of taste, texture and color. Each of the dishes on this platter packs a real flavor punch and I have found it's a good idea to share the bounty of this plate (i.e. it doesn't make the best lunch choice, rather a great appetizer to share among friends). </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuqICjOfSKHX9YlCdhIF-iyiZ07ci1TYaw-VkbA_AP_D29zDMnAAuGfkuJPviPP8MxJMlRWYO38DF0WzZkTgr2OPDZ_3dS33PTQ3hZ1X7PCthw2l_gB99K3S6L4djrIiNmKDdw79j5yM/s1600/FullSizeRender.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuqICjOfSKHX9YlCdhIF-iyiZ07ci1TYaw-VkbA_AP_D29zDMnAAuGfkuJPviPP8MxJMlRWYO38DF0WzZkTgr2OPDZ_3dS33PTQ3hZ1X7PCthw2l_gB99K3S6L4djrIiNmKDdw79j5yM/s1600/FullSizeRender.jpg" height="320" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The Izaka-ya plate</span></td></tr>
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<span style="font-family: Verdana, sans-serif;"> The food is delicious and of the highest quality, but can also be expensive. </span><span style="font-family: Verdana, sans-serif;">During a recent visit I noticed that the entire first page of the menu, the 'seasonal specials', had no pricing at all. It made me a little uncomfortable, but didn't stop my husband from ordering some Toro, no matter the price. I prefer to know what I'm getting myself into. Subtly waving down a server to ask pricing questions would be quite uncomfortable if one were on a date. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> If you are on a budget consider their Saturday and Sunday afternoon Japanese Tapas menu which is available from 3-5pm. Tasty bites range from $2 to $6 with specials on beer and wine as well. </span><br />
<span style="font-family: Verdana, sans-serif;"> As I mentioned, this place is popular and can get quite crowded. Call ahead and make a reservation or be prepared to wait in the tiny screened off space by the front door, remember, no bar!</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">These are our favorite dishes at The Izakaya by Katsu-Ya: </span><br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">Salmon Skin Salad</span></li>
<li><span style="font-family: Verdana, sans-serif;">All of the high quality Sushi and Sashimi</span></li>
<li><span style="font-family: Verdana, sans-serif;">Crispy rice with spicy tuna</span></li>
<li><span style="font-family: Verdana, sans-serif;">Yellowtail sashimi with jalapeño </span></li>
<li><span style="font-family: Verdana, sans-serif;">Grilled yellowtail collar (rarely seen on menus!)</span></li>
</ul>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCkok_LHr60X5DqdaSjFZOAxwYJnvXgmcNNcOAZqOLYAVqfWjh1-jtCEmwPiZ5bJdbBMViKiFNTrFIvOVlFetFFOFNlfBMrDolKl6ZAwG9r5HePfaZ1VRf8a6LSo1KpLeeE6sFHP9krY/s1600/IMG_6344.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPCkok_LHr60X5DqdaSjFZOAxwYJnvXgmcNNcOAZqOLYAVqfWjh1-jtCEmwPiZ5bJdbBMViKiFNTrFIvOVlFetFFOFNlfBMrDolKl6ZAwG9r5HePfaZ1VRf8a6LSo1KpLeeE6sFHP9krY/s1600/IMG_6344.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Uni Sashimi - very generous portion!</span></td></tr>
</tbody></table>
<br />
<span style="font-family: Verdana, sans-serif;">Things on my list to try on my next visit:</span><br />
<br />
<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: 11pt;">Halibut Carpaccio w/Granny Apple</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 11pt;">Seafood Ceviche (Japanese ceviche?)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 11pt;">Halibut Cheek kara-age (Southern fried fish cheeks?)</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 11pt;">Okinawa Style Spare Rib</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;">Have you eaten at the Izakaya by Katsu-Ya in Manhattan Beach? </span><br />
<span style="font-family: Verdana, sans-serif;">What are your favorite dishes? Really, I want to know! :)</span><br />
<br />Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com1tag:blogger.com,1999:blog-3665372024791951179.post-72344282097736906102015-01-30T12:07:00.001-08:002015-01-30T12:07:06.954-08:00A Few Words About Reviews<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Before I start posting my opinions, let's get a few things straight.</span><br />
<span style="font-family: Verdana, sans-serif;">Everyone eats. We have to. </span><span style="font-family: Verdana, sans-serif;">Each of us has our own unique palate. What some consider their favorite foods may be other's least favorite. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">So how is it that we trust other's opinions about restaurants? Are reviews really a useful tool for discovering a great place to eat?</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I'm not going to attempt to answer these questions. What I am going to do is attempt to write reviews designed to open up discussion about a particular restaurant. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Also, let me be honest here; I'm not compensated in any way for my food writing. I don't solicit invitations to restaurants hoping to get free food and offering them free publicity. Without a corporate budget to support my dining habits, I find it difficult (or impossible) to eat through an entire menu before I make an opinion on a restaurant. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I'm a social eater. I like to go out and eat. I like good food. I like good service. I like restaurants to be clean and have a comfortable atmosphere. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I also love to hear from others about their experiences. What is YOUR opinion? Really, I want to know!</span><br />
<span style="font-family: Verdana, sans-serif;">So, please, comment - tell me what YOU think! </span></div>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com1tag:blogger.com,1999:blog-3665372024791951179.post-16534907702508496642015-01-13T14:34:00.002-08:002015-01-16T09:04:53.694-08:00Black Garlic Adventures<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> I'm a fearless cook and I like a challenge. A few years ago I saw black garlic being sampled at the Fancy Foods Show. It was a magical ingredient that I had never seen before. The cloves were completely black, chewy and fruity with no garlic heat or pungency, at all. The ingredients on the container said only garlic! How can this be?</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBqR_IdU5y81AKQdkcQ9oX93l2rD2owJYn_OY9NiUCczGSRsZLYA37aQixvkY46o40TF_c1TYBdgLhqxuSnp6dV6yFuNcWElj7r5p__aXiAE-diVA31gn6MYvantt38eOaNLp81xpsiM/s1600/IMG_5723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBqR_IdU5y81AKQdkcQ9oX93l2rD2owJYn_OY9NiUCczGSRsZLYA37aQixvkY46o40TF_c1TYBdgLhqxuSnp6dV6yFuNcWElj7r5p__aXiAE-diVA31gn6MYvantt38eOaNLp81xpsiM/s1600/IMG_5723.jpg" height="320" width="240" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> I was curious about the pricing for this ingredient. It was expensive, which was interesting since it was only garlic, right? Rather than find a source to purchase some, I decided to find out how to make it. I did some research and found that it's a bit tricky to make; a bit of a hit or miss whether you will get good results. This worried me. But I remained curious.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> Black Garlic originally comes from Korea where it has been used for hundreds of years. There, it is aged like kimchi, in containers which are buried under the ground - using the heat of the earth to do the magic transformation.</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> I'm quite lucky to have a friend who grows beautiful organic garlic on her farm in Oregon. This past summer, she sold me two large braids at a very good price. With so much garlic on hand, I decided it was time to dive into a black garlic adventure!</span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> I rigged up a <a href="http://www.coleman.com/product/40-quart-powerchilltrade-hotcold-thermoelectric-cooler/3000001495?contextCategory=8570#.VLVN4caWFgA" target="_blank">Coleman hot/cold box</a>, with my oven probe thermometer so I could check the temperature inside. I put 15 heads of garlic in a rubbermaid container and sealed it up and put it inside. Then, I did nothing. The hot box kept the temperature around 143F, which is just hot enough to kill bacteria and allows the garlic to transform. I checked on it at 4 weeks, but it was brown, not black. I waited two more weeks and there it was; BLACK GARLIC! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBqR_IdU5y81AKQdkcQ9oX93l2rD2owJYn_OY9NiUCczGSRsZLYA37aQixvkY46o40TF_c1TYBdgLhqxuSnp6dV6yFuNcWElj7r5p__aXiAE-diVA31gn6MYvantt38eOaNLp81xpsiM/s1600/IMG_5723.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFJKZIcDsBBTNAyQsNw0KU64xv_qfwvAxOu9bKuAL3ayI2SSJFNWWv2-u8ivnQI-PgluXim9kSrvJzZrAamw3D9Ha_6FqzgJpzDfzVbrJzj18DPGs6q0h_RbrbXOHDwTAx5eG6aKh0qQ/s1600/IMG_6366.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFJKZIcDsBBTNAyQsNw0KU64xv_qfwvAxOu9bKuAL3ayI2SSJFNWWv2-u8ivnQI-PgluXim9kSrvJzZrAamw3D9Ha_6FqzgJpzDfzVbrJzj18DPGs6q0h_RbrbXOHDwTAx5eG6aKh0qQ/s1600/IMG_6366.jpg" height="320" width="240" /></a><span style="font-family: Trebuchet MS, sans-serif;"> Last week I was reading my Saveur Magazine for January 2015, which features <a href="http://www.saveur.com/saveur-100/2015" target="_blank">100 cool ideas and items</a>. One of the ingredients highlighted was something called <a href="http://www.obisone.com/store/Black-Crack/497BC713-BCF6-442B-812D-18C771785A83?StoreTypeID=1063&CategoryId=97519dc6-a70a-4478-b8b6-63068f4f72af&SubCategoryId=&catalogpgid=abf4870b-87d5-4383-9e32-2cea300ba27f" target="_blank">Black Crack</a>. Say what? It turns out a clever guy in New Jersey not only makes black garlic, he then dries it out and sells it in a grinder as a spice! To me, this seemed almost like a personal challenge. Can I do THAT? Sure, I can do THAT!</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilFJKZIcDsBBTNAyQsNw0KU64xv_qfwvAxOu9bKuAL3ayI2SSJFNWWv2-u8ivnQI-PgluXim9kSrvJzZrAamw3D9Ha_6FqzgJpzDfzVbrJzj18DPGs6q0h_RbrbXOHDwTAx5eG6aKh0qQ/s1600/IMG_6366.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">So, last weekend my oven was set at 200F for over 72 hours; delicately drying out one of my precious black garlic heads into a homemade version of Black Crack. It's now done and the results are... I'm not sure because I haven't tried the original product! He wants $24.99 for 2 ounces! </span></div>
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> We have put a few cloves of the dried black garlic into a nutmeg grinder and used it to create delicate little shavings as seasoning. It has a smokey flavor over the black garlic fruity richness, unlike any other spice.</span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_t86dRf3qgBeyuZsj1tlODg5lrlyy3kYlRiT8nzqgDWSAIBuGhYuQsLUEPouBzGJAYTCdDzP1rgmXQPUGGuccit7X8lpuK_8T_dYEPMpdct_LBjGqxXebHlVd8yglE30h7Ko8efiAJZU/s1600/IMG_6367.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_t86dRf3qgBeyuZsj1tlODg5lrlyy3kYlRiT8nzqgDWSAIBuGhYuQsLUEPouBzGJAYTCdDzP1rgmXQPUGGuccit7X8lpuK_8T_dYEPMpdct_LBjGqxXebHlVd8yglE30h7Ko8efiAJZU/s1600/IMG_6367.jpg" height="320" width="240" /></span></a><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Our first use of the homemade black crack was as a seasoning for a chicken dish. I found a recipe on the <a href="http://blackgarliclove.com/" target="_blank">Black Garlic Love</a> website. Black Garlic Love has lots of tips and recipes for using this ingredient including a recipe for <a href="https://grabbingthegusto.wordpress.com/2014/11/09/one-pot-chicken-and-mushrooms/" target="_blank">one pot chicken with black garlic</a>. I have updated the recipe to my taste, adding a few ingredients and French technique. The results are... Delicious!</span></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;">Get t<a href="http://cvixen.blogspot.com/2015/01/recipe-creamy-pan-roasted-chicken-with.html" target="_blank">he recipe here</a>. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy! </span></div>
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<strong style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">Creamy Pan Roasted Chicken with Mushrooms over Fettucini</span></strong></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; text-align: center; vertical-align: baseline;">
<strong style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">Serves 6</span></strong></div>
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<strong style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">Ingredients: </span></strong></div>
<ul style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.3; list-style: square; margin: 0px; padding: 8px 0px 8px 20px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF75fINxZTfVE_sbWv31vPE68XbyMa_hAkX4W3zLjMiDRLypVCyyBZPtjpsW9kxoZxYUzj8gUwMVKPoZd1byAyiSbrC5V2Uq7z6nr95KfDx07hXGX5_Sf87vCmlYmu-kDBE5T6AXU5bk/s1600/IMG_6370.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Picture of Chicken Breast over Linguini" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNF75fINxZTfVE_sbWv31vPE68XbyMa_hAkX4W3zLjMiDRLypVCyyBZPtjpsW9kxoZxYUzj8gUwMVKPoZd1byAyiSbrC5V2Uq7z6nr95KfDx07hXGX5_Sf87vCmlYmu-kDBE5T6AXU5bk/s1600/IMG_6370.jpg" title="Chicken-Musrhooms-Fettucini-Black-Garlic" width="240" /></a>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">One 4-6 pound whole chicken cut into 6-8 pieces</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">4 tablespoon olive oil</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">2 onions, sliced</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 red, orange or yellow pepper, cut into 1/2" pieces</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound cremini mushrooms sliced thickly</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">3-5 cloves minced black garlic</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup white wine</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 cup chicken broth</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 teaspoon fresh thyme leaves</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">2 bay leaves</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1 pound fettucini noodles</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">2 tablespoons cream cheese</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sour cream or creme fraiche </span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">4 tablespoons grated Parmesan, divided</span></li>
<li style="border: 0px; color: #5b5758; font-size: 1em; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 5px 0px; vertical-align: baseline;"><span style="font-family: Trebuchet MS, sans-serif;">Black Crack, salt and freshly ground black pepper</span></li>
</ul>
<span style="color: #5b5758; font-family: Trebuchet MS, sans-serif; font-size: medium;"><span style="line-height: 23px;"><b>Procedure</b></span></span><br />
<div>
<span style="color: #5b5758; font-family: Trebuchet MS, sans-serif; font-size: medium;"><span style="line-height: 23px;"><b><br /></b></span></span>
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<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 375F. Season the chicken pieces all over with salt and pepper.</span></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Heat a large oven proof pan over medium high heat and add the olive oil. Brown the chicken a few pieces at a time; about 3-5 minutes per side. Set the pieces aside in a large bowl to collect any juices as you finish the remainder of the chicken pieces.</span></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Turn heat down to medium. Add the onion, pepper and mushrooms. Cook, stirring occasionally, until quite tender, about 6-8 minutes. Add the black garlic and the white wine. Bring to a boil and let the liquid reduce by 1/2. Stir in chicken broth, thyme, and bay leaves. Scrape up any brown bits on the bottom of the pan. Return chicken pieces to the pan skin side up, pour in any juices which have accumulated at the bottom of the bowl.</span></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Place the pan into the hot oven and roast until completely cooked; about 30-40 minutes. A knife should easily penetrate the chicken thighs. </span></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">While the chicken cooks, bring a large pot of water to boil for the pasta. When the water boils add a hand full of sea salt. When the chicken has been in the oven for over 25 minutes, add the pasta to the water and cook until al dente. Drain the pasta and return it to the pan, off the heat. </span></div>
<div style="border: 0px; color: #4f4b4c; font-size: 18px; line-height: 1.6em; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="font-family: Trebuchet MS, sans-serif;">Remove the pan from the oven. Take the chicken pieces from the sauce and put on a serving platter. <span style="line-height: 1.6em;"> Stir in the cream cheese, creme fraiche and 2 tablespoons of the Parmesan. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. </span></span></div>
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<span style="color: #4f4b4c; font-family: Trebuchet MS, sans-serif; font-size: medium;"><span style="line-height: 1.6em;">Pour the sauce into the pan with the fettucini and combine gently. </span></span></div>
<div style="border: 0px; margin-bottom: 10px; padding: 0px; vertical-align: baseline;">
<span style="color: #4f4b4c; font-family: Trebuchet MS, sans-serif; font-size: medium;"><span style="line-height: 28.799999237060547px;">Serve the pasta with chicken pieces on top. Shave black crack over each plate and sprinkle with the remaining Parmesan cheese. </span></span></div>
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<span style="color: #4f4b4c; font-family: Trebuchet MS, sans-serif; font-size: medium;"><span style="line-height: 28.799999237060547px;">Enjoy!</span></span></div>
</div>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-14381358874691199892015-01-08T08:17:00.002-08:002015-01-08T08:17:33.197-08:00Fig Jam - The Delicious Glue<div style="text-align: justify;">
<span style="font-family: Trebuchet MS, sans-serif;"> Friendship is a good thing. The best of friends are those who can expose you to wondrous things you never thought possible. And when those things are related to food they can create delicious memories.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Lars and Lena are friends of this caliber. They helped trace my Swedish heritage and exposed me to a culture which runs through my veins. In addition they opened my palate to phenomenal, culinary adventures.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> One of the most unique of these tasteful discoveries is the combination of blue cheese and ginger cookies. This is a classic Swedish pairing usually enjoyed at Christmas time when there are plenty of delicate little ginger snaps in every household.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Much has been written about this odd duo, including a <a href="http://www.reddit.com/r/AskCulinary/comments/2j22nb/which_blue_cheese_goes_best_with_ginger_snaps/" target="_blank">discussion on Reddit</a> about choosing the perfect blue cheese partner. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> During their most recent visit, Lars and Lena brought a few jars of fig jam. </span></div>
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT42rI0O1twozZn5SaEGBSqg1y5TZd7KHm44H65IGnKFq2nFFqyQhX24S5kYZ9nY-LE0HJr2go65OyplDK01LXl1MULktlG_IIzSCGEcznF7beEv-bhUW8cOVT3K2CItmj-zCKW41ES6Q/s1600/IMG_6336.jpg" height="320" width="320" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> I had recently portioned out a wheel of a <a href="http://www.roguecreamery.com/store/product/3085/Echo-Mountain-Blue-Wheel/" target="_blank">Echo Mountain Blue</a> made by<a href="http://www.roguecreamery.com/store/" target="_blank"> Rogue Creamery</a> in Oregon. Lena put two and two together real quick and firmly requested a Ginger Snap, Blue Cheese and Fig Jam dessert.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> Years ago Lena and I made Swedish ginger cookies during the Christmas season. This was before we both had children running around our households; taking up our time. The process of making delicate Swedish ginger cookies is quite laborious. It also requires some skill to roll them out thin enough for a Swedish cook's liking, yet thick enough to pry off the cutting board and transfer to a baking sheet without them breaking. </span></div>
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<span style="clear: left; float: left; font-family: Trebuchet MS, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTy1QAoq4uuXOtXjHJLNRNPZd4NpKSqOvUq3Zh_y1X7q1BDlFgkA0xAyFkaJ4LQEau5xNuWdgFFkHQmeSAZiB829zxtaeUbHFGqKFI-9EjHl7yRGW7jyjdMfAXHKm3o1Zx06owjvKjv38/s1600/IMG_6251.jpg" height="302" width="320" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> This year we decided store bought was a fine idea. And so it went, Oregon Blue Cheese, a box of American Ginger Snaps and Swedish Fig Jam devoured by our two families one evening during their visit.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKXx0y7EADJOO6Jtu30VXTmIEsXSBY0nrsPN_uUTvb0bd_apEF0Yvj6ymehxnELDeefrvNRr60lkjy2E8vrdyn1omG7udwy-AmcIl9VoGJTjH_sApU7U7TnOyPit6R1jyhe8lJFJFNTo/s1600/IMG_4524.JPG" height="320" width="320" /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"> A schemer of fig jam is the glue which holds the two together; bridging the flavor gap between the sweet and savory. Just as shared memories tie our two families, no matter the distance. </span></div>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-48231309635657095062015-01-07T16:55:00.002-08:002015-01-07T17:51:30.072-08:00Culinary Vixen's New Vision<span style="font-family: Trebuchet MS, sans-serif;">Look for new things up here at Culinary Vixen. Its time to revamp the blog, give it new life and find my food voice again. I have a few themes up my sleeve; ready to be pulled out, dusted off and unfolded to share with the world. Here's a preview of some of the topics I'll be concentrating on in the future:</span><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Recipes from cooking school</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Sharing recipes I've kept for over 20 years. There's a reason I still have these! </span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Exploring Culture - One recipe at a time</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">I love ALL cuisines and exploring flavors from around the world keeps me excited about food. I will post amazing recipes from around the globe, to inspire your palate!</span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Can we pickle it?</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">In 2014 I became part of a <a href="https://www.kickstarter.com/" target="_blank">kickstarter</a> campaign called Kraut Source, an ingenious device (I hope, haven't received it yet. If you want details go to <a href="https://www.kickstarter.com/projects/1412648491/kraut-source-fermentation-made-simple/posts/1065997?ref=backer_project_update" target="_blank">their kickstarter page</a> for more information.). I plan on using these things to pickle any veggie I get my hands on. Small batch is where it's at! Can't wait to dive into the healthy bacteria world! </span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">We want cheese please!</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">If you know me, you know I'm a cheese freak. <a href="http://www.quesobeso.com/" target="_blank">QuesoBeso</a> is slowly dying as the cheese world in the South Bay is being inundated by Murray's of New York via Kroger/Ralphs grocery stores. But fear not, I will still bring you awesome cheese selections, information and pairings. </span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">I ate it - Here!</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Living in the South Bay of Los Angeles county we have an amazing choice of restaurants to choose from. I enjoy eating out with my family and doing quick reviews to help others sort through it all and find the gems. Look here for lists of regional favorites - El Segundo, Hermosa, Redondo, Manhattan, Gardena and Torrance; just to get us started. </span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">What do you do with this?</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Gadgets can be fun; let's explore them!</span></li>
</ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">MY food network</span></li>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">I've been cooking, hard core cooking, for about 20 years. I have met many very interesting food people along the way. Some of them I don't even remember how I met. I want to use Culinary Vixen to reconnect with my food family and share their particular knowledge with my readers.</span></li>
</ul>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;">Well, that's the gist of it. New ideas and a brand new start for 2015. I'm excited to get started. If I can only figure out how (really, remember how) to get this thing formatted beautifully.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Thanks for your patience! :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Vickie - Culinary Vixen</span>Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com2tag:blogger.com,1999:blog-3665372024791951179.post-12207822992849506292012-11-17T08:02:00.001-08:002012-11-17T08:02:04.416-08:00QuesoBeso Cheese Tasting Events - Winter 2012<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcntht2QAJzxkBtUdEFxcRjE6txv58QqY6RCxcurPk1mKW10sdeVpO_R7uYwkzsjdjQRKf2t30-g5CHTLpnEuzhrc6E6qeD_CD_KVrop7RP4GC6n4k7FXk2vwVXYr0IKxtdIR5oYCuGcw/s1600/QuesoBesoFlyerJPG.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcntht2QAJzxkBtUdEFxcRjE6txv58QqY6RCxcurPk1mKW10sdeVpO_R7uYwkzsjdjQRKf2t30-g5CHTLpnEuzhrc6E6qeD_CD_KVrop7RP4GC6n4k7FXk2vwVXYr0IKxtdIR5oYCuGcw/s1600/QuesoBesoFlyerJPG.jpg" height="640" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">QuesoBeso - Bringing Holiday Cheer with Cheeses! </td></tr>
</tbody></table>
Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-90191952686597431302012-08-21T10:40:00.000-07:002012-08-21T10:40:21.713-07:00Fondue Potatoes - easy genius! How to make potatoes interesting. This is constantly my dilemma as, in general, I'm not a big potato fan. I can however appreciate them as a gluten free carbohydrate that balances out the plate. Besides, other people seem to really like them. <div>
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<div>
I was shopping in Whole Foods and hoping to find potato inspiration with the beautiful heirloom varieties on display. In the middle of the potatoes, was a large pile of pre-wrapped chunks of Emmental cheese. If you know me, you know I went for the cheese. If you know Emmental cheese, you know fondue was on my mind.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENVQdn8ergD_AZH7kgAXhVeNn5nD5z08QvXaXI662z2fjK1RH_TW-mV65OccIQ-bDbV5GPFAqqMXX0BERID5qkPN4WWyPRb3NmZvZrayohmOvbpuAlVTa6AMVwJSD-YyI2drR_4fY1v0/s1600/IMG_6995.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjENVQdn8ergD_AZH7kgAXhVeNn5nD5z08QvXaXI662z2fjK1RH_TW-mV65OccIQ-bDbV5GPFAqqMXX0BERID5qkPN4WWyPRb3NmZvZrayohmOvbpuAlVTa6AMVwJSD-YyI2drR_4fY1v0/s200/IMG_6995.jpg" width="150" /></a></div>
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I was pretty sure I had a big jar of Cornichon pickles at home and my mind kept spinning with how to make it all come together.</div>
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A glass of wine and these beautiful red swirled beauties as inspiration and voila! Fondue potatoes.</div>
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<h2>
<div style="text-align: center;">
Fondue Potatoes</div>
<div style="text-align: center;">
Serves 4 as side dish</div>
</h2>
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<b>Ingredients:</b></div>
<div>
10 Small potatoes, delicate small heirloom variety if possible</div>
<div>
15 Cornichon pickles, thickly sliced</div>
<div>
6 oz Fondue cheese (Gruyere, Emmental, Comte) grated</div>
<div>
Juice from the cornichon</div>
<div>
white pepper & salt</div>
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<br /></div>
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<b>Method:</b></div>
<div>
Preheat the broiler to 450F.</div>
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Steam the potatoes in a metal steamer over boiling water until just tender. Time will vary depending on the potatoes you choose. Use a tooth pick to test doneness starting at 7 minutes. </div>
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Thickly slice or cut into large dice the potatoes and put into a broiler safe dish.</div>
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Lightly salt and pepper the potato slices.</div>
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Sprinkle 3 Tablespoons of the liquid from the cornichon jar onto the potato slices. Be sure to stir up the jar to capture the mustard seeds in the liquid.</div>
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Toss in the cornichon slices.</div>
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Cover with the grated cheese. </div>
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Place the dish under the broiler for 5 minutes. Check ever minute until it reaches your desired melty, gooey, cheesy brown, goodness.</div>
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Enjoy!</div>
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Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com1tag:blogger.com,1999:blog-3665372024791951179.post-43236282846734145852012-07-08T08:29:00.001-07:002012-08-21T10:41:27.977-07:00Please, no photos...<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial,sans-serif; font-size: 13px;">I don't have a lot of pictures on my blog.</span><br />
<div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial,sans-serif; font-size: 13px;">I'm not a photographer.</span></div>
<div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial,sans-serif; font-size: 13px;">I'm a cook and recipe writer.</span></div>
<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial,sans-serif; font-size: 13px;"> <div>
Recently I've found that most pretty blogs really annoy me. I don't think I'm much for the visual world of recipes. I must be odd that way, but I find myself scrolling past the pictures laying out each ingredient beautifully. I go straight for the recipe, the heart of the blog piece. For me the recipe is all that matters. Who cares what her kitchen looked like when she was cooking? I certainly don't. All I want is an inspiring recipe, something a little different. </div>
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I also require well written recipes. And I can spot a bad recipe in 5 seconds flat (Read the first paragraph of the Method. Now look at the ingredients list. Are the ingredients in the order they are used? If not... I'm outta there.).</div>
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I suppose I'm living up to the title bestowed upon me years ago. This Culinary Vixen will continue to argue about the merits of good pictures vs. good food.</div>
<div>
Stepping off my soap box now.</div>
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</span> Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-59123875670671164352012-06-12T14:21:00.000-07:002012-06-13T08:26:15.091-07:00Stumbling into the pairing world... wide eyed.<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;"> I know a lot about cheese</span>, maybe not as much as the big experts who make cheese or run big cheese shops, but I have done my research, read up and played cheese monger at a farmer's market for two years. You'd think with all my experience cutting, slicing, sampling and selling cheese I would know a bit about pairing it with wine, but nope, I had yet to dive into the pairing world, until quite recently.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Af-SPsS3XG7Z5EfAuo0DwI3qwbJlfmGBBzm8-ZvTDZTLZQdoklGMEEibpOz-GIlShCkYecLB2rdFCeUqeQb5VAV0oIGRgeziKWSPoYKH2_IBZZj_LzfZPj3prx9zXLyyhl6Wa8Ob0AA/s1600/IMG_0010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Af-SPsS3XG7Z5EfAuo0DwI3qwbJlfmGBBzm8-ZvTDZTLZQdoklGMEEibpOz-GIlShCkYecLB2rdFCeUqeQb5VAV0oIGRgeziKWSPoYKH2_IBZZj_LzfZPj3prx9zXLyyhl6Wa8Ob0AA/s200/IMG_0010.JPG" width="150" /></a></div>
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<div style="text-align: justify;">
I hosted a kick-off party to celebrate <a href="https://www.facebook.com/QuesoBeso" target="_blank">QuesoBeso</a>'s new relationship with a wine store here in Manhattan Beach. I am now stocking them with American artisan made cheeses that are unavailable anywhere else in the the South Bay of Los Angeles county. Ten cheeses had been chosen as the initial selection for the store and include: 4 chevre, 3 cow, 1 sheep and two with all three milks combined.</div>
<div style="text-align: justify;">
To get wines paired with the cheeses, I asked Joe at <a href="http://www.manhattanfinewines.com/" target="_blank">Manhattan Fine Wines</a> for help. He went right to work. Some cheeses made the choice of red vs. white wine easy (the Cape Foulweather chevre was begging for a sparkling white). While others really surprised me (<a href="http://www.realfarmsteadcheese.com/" target="_blank">Pedrozo Dairy</a>'s Peppered Northern Gold with a rose?). By the end of our whirlwind of pairings, Joe had chosen 10 very different wines to go with the 10 very different cheeses. </div>
<div style="text-align: justify;">
For me, the unreal magic of the pairing world came when we arranged the wines into tasting order and placed the cheeses with their matching wines It wasn't at all what I expected, peppered and mineraly cheddar at the beginning with the whites, a big goat in the middle working up to the mixed milk and truffled sheep cheese? It defied my cheese logic. But WOW! Was my cheese logic wrong! What's needed is a trust in traditional wine / food pairings, using the flavor profile of the cheese as your guide. I'm convinced that this is a great starting point which will ensure you are on the right track of a great cheese and wine pairing.</div>
<div style="text-align: justify;">
The tasting event was a huge success, everyone was amazed at the synergistic flavor experiences of each of the pairings. Each on it's own would make a meal more special, choose two or more pairings and they become a cheesy event on their own! </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;">Here is a list </span>of the pairings of wines and cheeses available at <a href="http://www.manhattanfinewines.com/" target="_blank">Manhattan Fine Wines</a> in Manhattan Beach, CA. The wines are all under $15 per bottle!</div>
<div style="text-align: justify;">
<br /></div>
Enjoy!<br />
<ul>
<li>River's Edge Chevre's: Cape Foulweather & Graham Beck Brut Sparkling (South Africa)</li>
<li>Pedrozo Dairy, Peppered Northern Gold & Touraine 2011 Rose Val de Loire (France)</li>
<li>Pedrozo Dairy, Northern Gold & E. Guigal 2009 Cotes du Rhone (France)</li>
<li>Carr Valley's: Mammoth Cheddar & Pere & Files 2009 White Bourgogne (France)</li>
<li>River's Edge Chevre's: True Love & La Yunta, 2011 Torrontes (Argentina)</li>
<li>Carr Valley's: Gran Canaria & Jack Hammer 2011 Pinot Noir (California)</li>
<li>River's Edge Chevre's: Silt Coos & Tres Picos 2009 Garnacha (Spain)</li>
<li>Carr Valley's: Caso Bolo & Perrin & Fils 2009 Cotes du Rhone Village (France)</li>
<li>Soledad Goats "Oh My Goat!" & Masi Capoflorin, 2008 Rosso Del Veronese</li>
<li>Carr Valley's: Black Sheep Truffle & Oberon 2009 Cabernet Sauvignon (Napa)</li>
</ul>Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-34213181656551449572012-06-03T21:17:00.001-07:002012-06-04T09:12:24.659-07:00Special Cheese Delivery!<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi321gcomZbzUz1WVlAodfLgM44u6YTrsMoBq3XuZsfCY-hI8Pqs8WmYmw2EIgJihJ47OCou-XUjNZuFYBvdlDgiVEsa2aJU-QPpFYgOd7LED28fZInvy6OMq_jazfynok4DyNUGUHEUqo/s1600/photo-734099.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5750031067893751378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi321gcomZbzUz1WVlAodfLgM44u6YTrsMoBq3XuZsfCY-hI8Pqs8WmYmw2EIgJihJ47OCou-XUjNZuFYBvdlDgiVEsa2aJU-QPpFYgOd7LED28fZInvy6OMq_jazfynok4DyNUGUHEUqo/s320/photo-734099.JPG" /></a></div>
I am so torn about our very good friends' upcoming move to Oregon. I
<br />
<div style="text-align: justify;">
will miss their proximity, but I so look forward to the gourmet
</div>
<div style="text-align: justify;">
adventures that await us!
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
On a recent visit to their new home they were kind enough to offer to
</div>
<div style="text-align: justify;">
pick up some cheese to deliver back to me here in Manhattan Beach.
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
The Rogue River Blue was sold out, but my number two choice was
</div>
<div style="text-align: justify;">
available - Caveman Blue. Creamy, meaty blue cheese with a lingering
</div>
<div style="text-align: justify;">
finish.
</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I brought it out at the recent QuesoBeso tasting event and the 1/2
</div>
<div style="text-align: justify;">
wheel sold immediately! That's good cheese!</div>Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-80175849845271491612012-05-31T14:17:00.001-07:002012-06-03T21:19:09.526-07:00QuesoBeso is supplying cheese!<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlMZGlQJXDB77VeI9FTWeF9kCG0VznjsgYN9xGpuFuR18CRAUpdC6oUYrSYlBN8uNSxmzq1h83eX47atCrRd0U8mSmzwqSyi078AJf9OOuMqdDACyrPVZBdY6YGeGfJXkMZkwn7HWnfE/s1600/photo-741473.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5748809607802796642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlMZGlQJXDB77VeI9FTWeF9kCG0VznjsgYN9xGpuFuR18CRAUpdC6oUYrSYlBN8uNSxmzq1h83eX47atCrRd0U8mSmzwqSyi078AJf9OOuMqdDACyrPVZBdY6YGeGfJXkMZkwn7HWnfE/s320/photo-741473.JPG" /></a></div>
My cheesy venture to bring artisan American cheeses to Manhattan Beach
<br />
is happening now! I'm stocking my favorite wine shop with cheese!
<br />
<br />
Now available for cheese catering, cheese parties, private cheese consulting...
<br />
<br />
Be sure to 'like' the QuesoBeso Facebook page to be invited to future
<br />
tasting events!
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<br />
Enjoy!Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-26219995194925596762012-04-19T09:01:00.003-07:002012-04-19T09:01:44.931-07:00Make it Big! It just makes sense.<div style="text-align: justify;">
<span style="font-size: large;">Our Sunday night</span> pot roast dinner was interrupted by an invitation and while we did eat a bit of the roast, and it was lovely, most of it was saved for later in the week. Last night we had the leftovers and I have to say, the thing cooks say about foods getting better over time... it is just SOOO true. </div>
<div style="text-align: justify;">
So, why don't I always make a double batch when I'm making anything that is braised, slow roasted. And come to think about it, any soup or stew too! </div>
<div style="text-align: justify;">
I've been cooking for a long time. I suppose some lessons take longer than others? </div>
<div style="text-align: justify;">
New house rule: MAKE IT BIG! Carefully save the leftovers in the freezer or refrigerator. Take advantage of a night off of cooking knowing the dinner waiting in the freezer is even BETTER than the fabulous slow cooked meal you made over the weekend! </div>
<div style="text-align: justify;">
Enjoy!</div>Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-6596922580433883272012-04-18T08:55:00.000-07:002012-04-18T09:06:21.567-07:00Tomato & Kiwi Inspiration: Caprese<div style="text-align: justify;">
<span class="Apple-style-span" style="font-size: large;">My BFF</span> came over for dinner last night and brought beautiful Italian buffalo mozzarella cheese balls, a few bright red tomatoes on the vine and a handful of basil leaves from her garden. She also brought two very ripe kiwi fruit in need of quick disposal.</div>
<div style="text-align: justify;">
She obviously wanted to make a Caprese salad but she had made one the night before and was worried about over dressing the tomatoes. </div>
<blockquote class="tr_bq">
"The whole thing gets too soupy and the vinegar overpowers the delicate milk taste of the mozzarella."</blockquote>
<div style="text-align: justify;">
I came up with a plan to respect the cheese and use all the beautiful produce.</div>
<div style="text-align: justify;">
On a large glass platter she laid down a few mixed greens, then thick tomato slices, thin mozzarella cheese slices and finally slices of the kiwi fruit. I dressed the whole thing very lightly by dripping droplets of <a href="http://www.barianioliveoil.com/" target="_blank">Bariani EVOO</a> and then tiny drops of <a href="http://www.slideridgehoney.com/" target="_blank">Slide Ridge Honey Wine Vinegar</a>, a sprinkling of sea salt, a light grinding of pepper and then a chiffonade of the basil leaves from her garden. It not only looked spectacular, the taste was amazing! We found a perfect balance of sweet, savory, creamy rich & tang.</div>
<div style="text-align: justify;">
So I had every intention of writing up the recipe today... perhaps re making the dish soon to take some pictures. But instead I searched for a similar recipe and found this:</div>
<br />
<a href="http://www.kalynskitchen.com/2010/08/recipe-for-caprese-salad-with-red-and.html" target="_blank">Kayln's Kitchen recipe for Caprese with Kiwi fruit</a><br />
<br />
<div style="text-align: justify;">
She has great pictures & a nice recipe. I suppose I'm not the only one to be inspired by the similarities of the textures - kiwi & tomatoes, the inner gelatinous seed pulp of both, the firm fruit surrounding the chambers. The sweet taste of the kiwi paired with the mozzarella is just as good as the pairing with a tomato and when you get both together, it is magical. Now I'm wondering about other fruit Caprese ideas... peaches? plums? hmmm.</div>
<br />Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com2tag:blogger.com,1999:blog-3665372024791951179.post-55304066445738494562012-02-20T07:05:00.000-08:002012-02-20T07:08:16.967-08:00Quick Recipe: Mexican Spiced Roast Beef<span class="commentBody" data-jsid="text"></span><br />
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<div style="text-align: left;">
<span style="font-size: large;">I love writing recipes.</span> My computer programmer type brain loves listing out commands in specific order. I envision putting the recipe into a cooking machine (or the hands of a good cook) and if my recipe is well written, precise & elegant (programmer speak), only great food can come from it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
My sister asked me about the Mexican Spiced Roast Beef I was making to turn into chile this week. I typed this up with my thumbs, on my iPhone, as my husband drove us to Mammoth yesterday. Can't think of a better way to kill drive time than writing recipes!<b><br /></b></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<b>Mexican Spiced Roast Beef</b></div>
</div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<i>Ingredients:</i></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
5lb roast beef</div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
2 TBSP oil, <br />
1 TBSP each coriander, cumin, Mexican oregano & salt, some pepper. <br />
1 onion, diced<br />
<span class="text_exposed_show"> 3 garlic cloves, minced. <br /> 1 Beer<br /> <i><br />
Method:</i></span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">Rub the roast with all the spices. </span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">Brown the roast in the hot oil in
large Dutch Oven. </span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">Add the onion & garlic and cook for 2 minutes. </span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">Add
the beer. </span></div>
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<span class="text_exposed_show">Cover it & bake in oven at 325F for 3 hours. </span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">(I added
carrots & potatoes for last 40 minutes. Yum!) </span></div>
<div class="text_exposed_root text_exposed" id="id_4f425de93a59e8504752978">
<span class="text_exposed_show">Remove from oven. Let
roast rest for 20 minutes, slice & serve with the jus from the pot.</span></div>Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-91650802688809960832012-02-10T10:25:00.000-08:002012-02-10T11:04:41.088-08:00"Bottle it!"<br />
<div style="text-align: center;">
<span style="font-size: large;">Goat Cheese Dip with Sun-dried Tomatoes & Thyme</span></div>
Back in the late 1980's, when I first made this dip, sun-dried tomatoes were a very popular ingredient for Americans. I served this on toasted baguette slices that had been slathered in garlic butter and lightly toasted. At one dinner party, the now CEO of Symantec, Enrique Salem, loved it so much he thought it should be marketed and sold: <b><i>"Bottle it!"</i></b>, was his advice.<br />
I'm not sure how you could bottle goat cheese dip.<br />
Instead I turned it into a cheese ball this year, recipe is over at the LybationNation blog.<br />
<a href="http://lybationnation.squarespace.com/blog/2012/2/4/culinary-vixens-sun-dried-tomato-goat-cheese-ball.html" target="_blank">Recipe for Chevre Dip with Sun Dried Tomatoes & Thyme</a><br />
<br />
Enjoy!Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com2tag:blogger.com,1999:blog-3665372024791951179.post-8674208821888122612012-01-13T08:49:00.000-08:002012-01-13T16:43:07.098-08:00Get Well Chicken Soup<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhP5gdagDe41jC2CeqjsCCXvsqlMrjDoKDj2QBOZqXw0SwHi9qTHo9_MMPPRTAgv9ttpHctgM1E-f3yVdohOC9AQpPv-yoemoLO3rOw3POSmCI9CuDNFPm7_neG0ewOGmY82Mtddf4nKg/s1600/388744_10150685027883852_528993851_11987200_1038593121_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhP5gdagDe41jC2CeqjsCCXvsqlMrjDoKDj2QBOZqXw0SwHi9qTHo9_MMPPRTAgv9ttpHctgM1E-f3yVdohOC9AQpPv-yoemoLO3rOw3POSmCI9CuDNFPm7_neG0ewOGmY82Mtddf4nKg/s320/388744_10150685027883852_528993851_11987200_1038593121_n.jpg" width="320" /></a></div>
<div style="text-align: justify;">
<span style="font-size: large;">The weather</span> <span style="font-size: large;">is beautiful </span>here in Southern California. But we still have the cold & flu season to battle even in the sunshiny weather. When I heard a friend had been down with pneumonia since before Christmas, I felt compelled to make some soup to share. Once I started I couldn't stop and I've made three batches this week, handing it out to the <i>not so well</i> as they each raised their hands as willing acceptors of the healing liquid. A longtime friend requested the recipe so she could share with her family and friends & here it is, my Get Well Chicken Soup.</div>
<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Get Well Chicken Soup</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;">(Feeds 6-10 depending on sickness) </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"> </span>
</span></div>
<i><b>Get Well Broth Ingredients</b></i><br />
1 whole chicken<br />
1 onion<br />
2 carrots<br />
2 celery ribs<br />
4 garlic cloves<br />
4 slices of ginger<br />
1 bay leaf<br />
1 sprig of fresh thyme<br />
1 sprig of flat leaf parsley<br />
10 peppercorns<br />
<i><b><br />
Soup Ingredients</b></i><br />
1 Tablespoon Olive Oil<br />
1 onion, diced<br />
2 carrots, peeled and diced<br />
2 celery ribs, diced<br />
Salt to taste<br />
8 oz wide egg noodles<br />
<i><b><br />
Special Equipment</b></i><br />
Cheese cloth for straining<br />
<i><b><br />
Method</b></i><br />
Rinse the chicken in cold water and place it in a big soup pot. Trim the
onion, carrots and celery & cut into large chunks. Put them in the pot
with the chicken. Add the other broth ingredients to the pot (ginger,
garlic, bay, thyme, parsley & peppercorns). Fill the pot within 1" of the top with water and
bring to a boil. Once it boils, reduce heat and keep at a very low simmer for 2 hours. Remove the
chicken from the broth and let it cool. Turn off the heat on the broth.
Remove the meat from the chicken and pull apart into bite sized pieces.<br />
<br />
In another large pot, heat 1 Tablespoon of Olive Oil over medium heat.
Saute the diced onion, carrot and celery until they begin to soften.
Turn the heat to low.<br />
<br />
Drape cheesecloth over a strainer and place over the onion, carrots
& celery. Ladle the broth into the strainer and keep adding broth
until you have 3" of liquid over your vegetables. Remove the strainer.
Add the chicken meat and stir gently. Bring to a boil. Simmer until
vegetables are tender. Add salt to taste.<br />
<br />
Add noodles in last 10 minutes of cooking - OR
cook noodles separately and serve the soup poured over the noodles. <br />
<br />
Add more strained broth as necessary and to your taste.<br />
<br />
Don't waste any extra broth. Strain and reserve for other use or drink it!<br />
<br />
Enjoy!Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com2tag:blogger.com,1999:blog-3665372024791951179.post-15964881362484915992012-01-05T16:05:00.000-08:002012-01-06T11:38:48.325-08:00BLOT Sauce for Cheese Ravioli: Oscar Inspiration<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLZPZvu2AJqUZjg7vsimZBkG-nvDCx32tpQKwESQD72oi65ic3R4JLHLNe0RMIcJly2L4vcm-R3dMoihT4TpJcBhylScAvCRL1q6PMJbKpmqEXOl1_ODHYyfCds4lsYYjENrV4ydm9Ok/s1600/IMG_4919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLZPZvu2AJqUZjg7vsimZBkG-nvDCx32tpQKwESQD72oi65ic3R4JLHLNe0RMIcJly2L4vcm-R3dMoihT4TpJcBhylScAvCRL1q6PMJbKpmqEXOl1_ODHYyfCds4lsYYjENrV4ydm9Ok/s320/IMG_4919.JPG" width="320" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">Years ago I catered an Oscar party</span> and one of the dishes I served was a Tomato, Escarole & Bacon pasta. I used lovely cherry tomatoes, cut in half and tossed into a hot pan where the bacon was crisping, some shallot and garlic were added creating an intoxicating aroma to entice the party guests. Fresh herbs as well a head of torn escarole, some white wine & chicken stock were added as well. It was finished off with luscious al dente cooked pasta which was all gently tossed together as the greens wilted and the flavors melded before it was quickly devoured by the hungry movie buffs. </div>
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<div style="text-align: justify;">
Inspired by that dish and a large box of Pomi diced tomatoes in my pantry, I set out to create a more simple version which could be whipped up in 20 minutes. So I stripped the recipe in my memory down to the BLT ingredients, but added the O(lives) for texture and punch.</div>
<br />
It's may not be Oscar worthy, but certainly does make a quick delicious dinner for the family. <br />
<br />
Enjoy!<br />
<br />
<br />
<div style="text-align: center;">
<br />
<span style="font-size: large;"><b>Bacon, escaroLe, Olive & Tomato - BLOT Sauce<br />for Cheese Ravioli or Tortellini</b></span></div>
<div style="text-align: center;">
<span style="font-size: small;">(Serves 4, more or less) </span></div>
<br />
<b><br /></b><br />
<b>Ingredients:</b><br />
6 oz. diced bacon<br />
2 lb. can or box of Pomi diced tomatoes<br />
1/3 Cup Kalmata olives <br />
salt, pepper<br />
dried Italian herb mix or Oregano to taste<br />
1 head of Escarole<br />
1 lb of cheese ravioli or tortellini<br />
<b><br /></b> <br />
<b>Method:</b><br />
Fill a large pot with water and put it on to boil.* Heat a large frying pan over medium heat. Add the diced bacon and continue to occasionally stir the bacon as it cooks for about 8 minutes until very crispy.<br />
Meanwhile, thoroughly wash the head of escarole. Cut out the core and trim off the coarse white ends. Tear or cut the leaves into 2" pieces. Set aside.<br />
Pit and coarsely chop the olives. Set aside. <br />
When the bacon is crispy remove it from the pan with a slotted spoon and set aside.<br />
Pour out 1/2 of the bacon drippings in the pan (if you are a whimp, I left them all in there.).<br />
Return pan to the heat and pour in the tomatoes. Bring to a boil and then turn down to a slow simmer.<br />
Add a little salt and pepper and a teaspoon or so of a favorite dried spice mix (I used a Greek blend because I really love Greek oregano, but use whatever is on hand.) to taste.<br />
Add the escarole and olives. Stir to combine thoroughly. Partially cover.<br />
Cook the ravioli pasta al dente, don't over cook. Before you drain the pasta, add 3/4 cup of the pasta cooking water to the tomato escarole sauce. <br />
Drain the pasta and add it to the sauce. Stir gently to thoroughly coat the ravioli.<br />
Don't forget to add back the bacon into the pan.**<br />
Serve to hungry family.<br />
<br />
<br />
<br />
*A very smart friend has passed on the advice of a wise chef & that is to always first put a pot of water on to boil, you will need it for something, surely.<br />
**Honestly, I was taking the picture I shared on my blog of this dish & saw the bowl of bacon I had completely forgotten to put back into the dish. Ha, mediocre dish avoided!<br />
<br />
<br />Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0tag:blogger.com,1999:blog-3665372024791951179.post-53918457782037354492011-12-09T19:58:00.001-08:002011-12-09T20:05:00.819-08:00Sharing my cheesy knowledge over at the Lybations blog -<a href="http://lybationnation.squarespace.com/" target="_blank"> LybationNation</a>.<br />
<br />
Quick little post about labeling the cheeses you are sharing this holiday season: <a href="http://lybationnation.squarespace.com/blog/2011/12/9/chalk-it-up-to-great-taste.html%20" target="_blank">Chalk it up to Great Taste</a><br />
<br />
Happy Holidays!<br />
<br />Culinary Vixenhttp://www.blogger.com/profile/13559361828069866062noreply@blogger.com0