tag:blogger.com,1999:blog-22528048907833052202024-02-07T07:29:39.232-05:00Confessions of a CookaholicLove Cooking. Love Eating. Hate Doing the Dishes.Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.comBlogger211125tag:blogger.com,1999:blog-2252804890783305220.post-25011281906696599022019-02-12T11:00:00.000-05:002020-03-11T09:45:48.358-04:00Chocolate Caramel Pecan Turtles<div class="separator" style="clear: both; text-align: center;">
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This recipe is so easy and delicious (and delayed!). But just in time for Valentine's Day. And they couldn't be easier. I made these the first time forever ago when I was prepping for a cross country trip to meet my then-boyfriend-now-husband's parents... and really wanted to impress them. The great thing about these little guys is that you can adapt them endlessly-- different nut, different type of chocolate, based on your preferences. They also pack and travel well in a tin. Great as a gift for your honey, to put out as a dessert snack at a party, or even as a homemade treat for your friends.<br />
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<u>INGREDIENTS</u><br />
2 1/2 cups of pecans (not chopped)<br />
1 bag of Kraft/Werther's soft caramels, unwrapped<br />
1-2 tablespoons half-and-half<br />
1/4-1/2 teaspoon salt<br />
12 oz of your favorite chocolate, chopped (I prefer semi-sweet or dark)<br />
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Lightly toast the pecans in a pan and then let cool completely. Prep a few cookie sheets with parchment paper (to help reduce sticking) and set aside.<br />
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Meanwhile, in a small/medium pot (preferably non-stick) heat the caramels with the half-and-half (start with 1 tablespoon) over low heat, stirring constantly until totally melted. Add the salt to taste and stir to combine.<br />
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Place about 4 pecans in clusters on the cookie sheet and pour some caramel on top, trying to get in the nooks and crannies, so the pecans stick together. Once your pecans have been "caramelized," melt the chocolate over a double boiler or in the microwave, stirring every 15 seconds. Stir until smooth. Top each cluster with some chocolate. I like to layer in such a way that you can see each ingredient, so everyone know what they're eating. Let cool completely and store on the kitchen counter if its cool, or in the fridge if not. Serve and enjoy!<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-4762115937979051312018-12-23T10:42:00.000-05:002018-12-23T10:42:02.861-05:00Peanut Butter Blossoms<div class="separator" style="clear: both; text-align: center;">
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Why have I never made these cookies before? How are they so delicious? Why do I now love chocolate and peanut butter together, when I never have before? I don't have all the answers for you. Regardless, these cookies are excellent and you should make them right now. They tend to pop up at parties and in cookie tins around Christmastime, perhaps because they resemble Santa hats? But really, they <strike>could</strike> should be made and enjoyed year round. This recipe, from the <a href="https://cooking.nytimes.com/recipes/1012939-peanut-butter-blossoms">NY Times</a>, makes close to 5 dozen cookies.<br />
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INGREDIENTS<br />1 stick butter, softened<br />
1/2 cup smooth-n-creamy peanut butter<br />
1/2 cup granulated sugar (plus more for rolling)<br />
1/2 cup light brown sugar<br />
1 large egg<br />
1 tablespoon milk<br />
1 teaspoon vanilla<br />
1 3/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
5 dozen hershey kisses, unwrapped<br />
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Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.<br />
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Using an electric mixer, beat together the butter, peanut butter and sugars until light and fluffy (3-4 minutes). Add the egg, milk and vanilla and beat again to incorporate. In a separate bowl whisk together the flour, baking soda and salt and then slowly mix into the wet ingredients and beat just until combined. Refrigerate dough for 30-60 minutes.<br />
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Roll the dough into small 1-inch balls and then roll them in sugar (if you have turbinado sugar or slightly larger granulated sugar, it will look beautiful after cooking) and then place them on the cookie sheet about 2 inches apart. Bake for approximately 6-8 minutes, remove from oven and lightly press a hershey kiss in the middle of each cookie, allowing it to crack slightly. Return to oven for another 2-3 minutes until very lightly browned. Let cool, serve and enjoy!<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-59407344584960101242018-12-02T17:11:00.001-05:002018-12-02T17:12:16.263-05:00Cranberry Curd Tart<div class="separator" style="clear: both; text-align: center;">
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Citrus tarts/pies are some of my favorite desserts. Cool and refreshing, tart and sweet. I had never heard of a cranberry curd tart until about a year ago when I came across this <a href="https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart">recipe</a>*. I've been wanting to make it ever since, but put it off last winter due to the number of steps and then the season passed and I couldn't find fresh cranberries anymore. BUT, 'tis the season again and I had some extra time this weekend and thought I'd give it a whirl. The cranberry curd is insanely delicious and although this dessert requires multiple steps, none of them are particularly challenging. The bright pink color is a show-stopper and it is delicious. Just do it!<br />
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*I've adjusted the original recipe a by making the crust easier and upping the volume of the cranberry curd so that the tart is filled completely.<br />
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<b>INGREDIENTS</b></div>
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<u>Almond Tart Crust</u></div>
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2 cups almond flour</div>
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1/4 teaspoon salt</div>
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1/2 cup sugar</div>
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6 tablespoons unsalted butter, softened</div>
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<u>Cranberry Curd</u></div>
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16 oz fresh cranberries</div>
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1 cup sugar</div>
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1/2 cup of blood orange juice and the peel of 1 large (or 2 small) oranges**</div>
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1 stick unsalted butter, softened</div>
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2 eggs plus 3 egg yolks</div>
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Preheat the oven to 350 degrees. Using a mixer or food processor, blend together the butter and sugar for a few minutes until light and fluffy. Add in the salt and flour and mix together. Pour dough into a 10" tart pan and press the dough into the bottom of the pan and up the sides. Use a fork to prick the bottom and then freeze for 30 minutes (or a day, if making ahead). After the tart shell has chilled, cook in oven for 15 minutes until the dough is lightly browned. Remove and let cool completely. </div>
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Meanwhile, make the cranberry curd. In a medium saucepan combine the cranberries, sugar, orange juice and peel and cook over medium heat, stirring frequently, until the cranberries pop open, approximately 10 minutes. If you'd like to help this process and get a brighter colored tart, use a spoon to press some of the berries against the side of the pan, helping to release their juices. You can also take an immersion blender and give it a pulse 2-3 times (you don't want to blend the entire thing). Transfer to a fine mesh strainer and press cooking liquid into a glass bowl. Whisk the butter into the warm liquid, 1 tablespoon at a time until combined and melted. </div>
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Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Return the liquid to a medium saucepan and cook over low heat until nearly bubbling and thickened, about 10 minutes. Let cool completely.</div>
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Once cool, pour into prepared tart shell and smooth the top. Bake at 350 degrees for 10 minutes until tart is just set. Remove from oven and let cool completely. Store at room temperature same-day.</div>
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**I tasted the curd as it was cooking and thought it would benefit from a little extra zip, so I squeezed in about a half a lemon. Do or don't, I trust you.</div>
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Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-89908913235379632512018-12-01T14:24:00.002-05:002020-04-03T12:04:48.438-04:00Katharine Hepburn Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr5iujTI-RaLGHyFxkP63MgbhK6drmUVervo72YGEz7ZiJNmUgNwPSzdGw4lT2GLQOj25rVHKbdHLWy_WAMM6OjezGBO7dqx4afIbSn6Y3KZM0CoU2QmHF9ZHLUuUkmB1_TXxEzykzjI/s1600/KH+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvr5iujTI-RaLGHyFxkP63MgbhK6drmUVervo72YGEz7ZiJNmUgNwPSzdGw4lT2GLQOj25rVHKbdHLWy_WAMM6OjezGBO7dqx4afIbSn6Y3KZM0CoU2QmHF9ZHLUuUkmB1_TXxEzykzjI/s640/KH+Brownies.jpg" width="640" /></a></div>
These are the easiest brownies to make, but also some of the most deliciously rich and gooey. They are good enough to make for company, but quick enough to make when you're craving chocolate <i>right now,</i> which I currently am, hence the reason I made them this afternoon<i>.</i> I always have the ingredients on hand and they come together in about half an hour, start to finish. * Recipe adapted, slightly, from the one posted in the <a href="https://cooking.nytimes.com/recipes/10782-katharine-hepburns-brownies">NY Times</a>.<br />
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INGREDIENTS<br />
1 stick unsalted butter<br />
1/2 cup cocoa powder<br />
1 cup sugar<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
1/4 cup all-purpose flour<br />
1 cup toasted and chopped pecans<br />
2 oz dark chocolate, finely chopped<br />
pinch of salt<br />
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Preheat oven to 325 degrees and grease a 9x9 inch square baking pan (or 8x8 inch).<br />
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In a small saucepan melt the butter and cocoa powder, whisking constantly until smooth. Pour into a large bowl and add the sugar, whisk and let cool. Add the eggs, one at a time, and whisk to combine. Stir in the vanilla extract.<br />
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In a small bowl mix together the flour, pecans, chocolate and salt. Add the dry ingredients to the chocolate mixture and stir to combine. Pour into the prepared baking pan and cook until a toothpick comes out mostly clean from the center of the pan (~ 20-30 minutes, on the shorter end if using a 9-inch pan and the longer end if using a 8-inch pan). Let cool, cut into squares, serve and enjoy!Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-61921151919961001422018-10-13T10:12:00.002-04:002018-10-13T13:22:50.449-04:00Pumpkin Olive Oil Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSeVkPkBu67Uom5_-mZvHsTZiCOm613UOatDtgkNirguaCaNokaoXCR7lhseT4fH3YyjVXmfIQi5xPvhESd8_1Qgzzm3cow0Mmu8XyZpa1pA0r1K_gx5Hn1rdCjOBoWn20mfagRMdmbY/s1600/pumpkin+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTSeVkPkBu67Uom5_-mZvHsTZiCOm613UOatDtgkNirguaCaNokaoXCR7lhseT4fH3YyjVXmfIQi5xPvhESd8_1Qgzzm3cow0Mmu8XyZpa1pA0r1K_gx5Hn1rdCjOBoWn20mfagRMdmbY/s640/pumpkin+bread.jpg" width="640" /></a></div>
The weather has cooled and it's officially soup season! Which means it's also officially pumpkin bread season! I saw this new recipe posted on <a href="https://www.bonappetit.com/recipe/pumpkin-bread-with-salted-maple-butter">Bon Appetit</a> the other day and made it almost immediately. It is moist and delicious with a nice crunchy top. The olive oil addition is wonderful. The fresh ginger is important. The salted maple butter that I put on top was outrageous (don't skip it). This is my new go-to pumpkin bread recipe.<br />
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<b>INGREDIENTS</b><br />
2 1/2 cups all-purpose flour<br />
2 teaspoons ground cinnamon<br />
2 teaspoons kosher salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon grated nutmeg (fresh if you have)<br />
1/8 teaspoon ground cloves<br />
2 large eggs<br />
1 15-oz can pure pumpkin puree<br />
1 tablespoon of finely grated ginger<br />
1 1/2 cups of sugar (plus an extra tablespoon to sprinkle on the top at the end)<br />
1 cup extra-virgin olive oil<br />
1/3 cup raw pumpkin seeds<br />
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<b>MAPLE BUTTER INGREDIENTS</b><br />
1 stick unsalted butter, room temperature<br />
3 tablespoons pure maple syrup<br />
1/2 teaspoon flaky sea salt<br />
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Preheat oven to 325 degrees F and prepare a 9x5" loaf pan with nonstick spray all around, then line the bottom with cut parchment, leaving an overlay. Spray the parchment once its in the pan- you want this to come right out when its done!<br />
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In a medium bowl whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves. Set aside.<br />
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In a large bowl whisk together the eggs, pumpkin puree, grated ginger and 1 1/2 cups of sugar. Slowly whisk in the olive oil until the mixture is smooth. Using a spatula fold in the dry ingredients in 2 parts, being careful to get everything incorporated without over-mixing. Carefully pour into the prepared pan, smooth out the top, sprinkle the pumpkin seeds on top and then the last tablespoon of sugar.<br />
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Bake on the middle rack of the oven for about 65-80 minutes, rotating halfway through if your oven cooks unevenly, until a toothpick inserted into the center until it comes out (mostly) clean. Let cool and serve warm (out of the oven or lightly toasted later) with the maple butter smeared on top!<br />
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The maple butter is really very simple... just... whisk or beat together the butter ingredients until smooth. Serve right away or store in the fridge (but let come to room temperature before serving).Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-13654964343529152332018-06-16T15:03:00.000-04:002018-08-26T10:49:55.463-04:00Ultimate French Lemon Tart<div class="separator" style="clear: both; text-align: center;">
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It is summer in New York! And when the weather turns hot I start dreaming of fruity desserts: strawberry shortcakes, banana pudding, lemon curd. This tart hit the spot. It is a stunning and luxurious dessert that requires a <i>little</i> more attention than a super simple dessert, but surprisingly doesn't require a ton of skill... the perfect combination. When you pour the curd into the prepared tart, a satisfied smile will wash over your face and you'll sigh with relief, realizing "it worked!" If you prefer a traditional tart shell, by all means, go for it! I was in the mood for graham cracker shell, so I went in that direction. I combined a few recipes to make this, but used <a href="https://prettysimplesweet.com/lemon-tart/">this</a> as my home base.<br />
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INGREDIENTS</div>
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Crust:</div>
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1 1/2 cups graham cracker crumbs</div>
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2 tablespoons sugar</div>
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6 tablespoons butter, melted</div>
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9 or 10-inch tart pan</div>
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Filling:</div>
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2 large eggs, plus 2 egg yolks</div>
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3/4 cup granulated sugar</div>
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1 tablespoon grated lemon zest</div>
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1/2 cup freshly squeezed lemon juice</div>
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3 tablespoons heavy cream</div>
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1/2 cup (1 stick) unsalted butter, cut into small pieces</div>
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Preheat oven to 350 degrees F and prepare a 9 or 10-inch tart pan by lightly buttering it. </div>
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In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter and pour into the bottom of the prepared tart pan. Press evenly (and well) all around the pan and the sides so that you have an even and firm crust. Place in oven and bake until golden brown, about 8-10 minutes. Remove from oven and let cool completely.</div>
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In a medium heat proof bowl, place the eggs, sugar, lemon zest & juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (double boiler) and cook on moderate heat, whisking constantly, until mixture becomes thick and registers about 170 degrees F (or coats the back of a wooden spoon and leaves a clear pass when you run your finger through it). </div>
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Remove the curd from the heat and immediate strain mixture through a fine mesh strainer. Add the butter, a few cubes at a time and whisk until completed melted and mixture is smooth. Take your time with this part of the process- the whisking helps the curd become airy and light. Allow to cool until room temperature and pour into prepared shell. Refrigerate at least 4 hours until chilled. Serve with berries and freshly whipped cream.</div>
Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-79763730487083753562018-05-28T16:06:00.001-04:002018-05-28T16:06:23.384-04:00Arugula & Farro Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQs9Ivq3kFFPCTLgcPlK30C-Lviw53F9AwA8ixLR68aYJtJqfpbByY5fLaozqGZwN4a-PfjyZFdJSQ013kEGUAWkjHeedAnE6UXC4K9NEsn6DhgaOTZZb2ptc3qCG2h537BdDzNuQqZU/s1600/arugula+kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyQs9Ivq3kFFPCTLgcPlK30C-Lviw53F9AwA8ixLR68aYJtJqfpbByY5fLaozqGZwN4a-PfjyZFdJSQ013kEGUAWkjHeedAnE6UXC4K9NEsn6DhgaOTZZb2ptc3qCG2h537BdDzNuQqZU/s640/arugula+kale.jpg" width="640" /></a></div>
I had this salad a few weeks ago at a friend's house for lunch and couldn't stop thinking about it. After a few days I made it myself and have since made it 2 <i>more</i> times. It is that delicious. It is the perfect early summer salad and can easily be served as a side dish or main course. You're going to want to make this. <a href="https://cooking.nytimes.com/recipes/1015843-charlie-birds-farro-salad">Recipe</a> is adapted slightly and is served nightly at <a href="https://www.charliebirdnyc.com/">Charlie Bird</a>, which I now want to visit ASAP.<br />
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<b>INGREDIENTS</b><br />
1 cup farro<br />
1 cup apple cider<br />
1 tablespoon apple cider vinegar<br />
2 teaspoons kosher salt<br />
2 bay leaves<br />
6 tablespoons good olive oil<br />
3 tablespoons fresh lemon juice<br />
70 grams Parmesan cheese, shaved<br />
1/2 cup pistachio nuts, chopped<br />
3 cups arugula leaves<br />
1 cup basil and/or parsley leaves, torn<br />
1 cup mint leaves<br />
1 cup halved cherry tomatoes<br />
1/3 cup thinly sliced radish<br />
Flaky sea salt for finishing<br />
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In a medium saucepain, bring farro, apple cider, vinegar, salt, bay leaves, plus 2 cups of water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. Let farro cool, then discard the bay leaves.<br />
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In a large salad bowl whisk together the olive oil, lemon juice and a pinch of salt. Add the cooled farro, parmesan and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving gently fold in the arugula, fresh herbs, tomatos, radish, and flaky sea salt to taste. Serve and enjoy!<br />
<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-3930073640319643142018-05-19T08:57:00.003-04:002018-05-19T09:03:23.668-04:00Classic Scones with Clotted Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvHisPn9ZWNPGNafGBvJ6j_I95Kuhy62ynxsRlgCq2hDrXBX6f0Ku5umflWtsQqZgnL2LQazZl1EdG0scfhRZ_ZtaVqs3OFmNACp2UdKFTdeg-EGAlpN_o43dA2H_IRzSiWoBQrrk6oU/s1600/scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="1600" height="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvHisPn9ZWNPGNafGBvJ6j_I95Kuhy62ynxsRlgCq2hDrXBX6f0Ku5umflWtsQqZgnL2LQazZl1EdG0scfhRZ_ZtaVqs3OFmNACp2UdKFTdeg-EGAlpN_o43dA2H_IRzSiWoBQrrk6oU/s640/scones.jpg" width="640" /></a></div>
In honor of The Royal Wedding I woke up early this morning to tune into the broadcast and made traditional English scones while I watched the Prince and now Duchess tie the knot. English scones differ from American scones- they are less dense and some describe them as "dreamy" and "pillowy." Also, they are traditionally served with clotted cream and jam. I made my own clotted cream this time and it was outstanding. Although these would be great slathered with any of your favorite toppings (jams, butter, honey, etc.), the traditional toppings are the best. This recipe uses cake flour, which certainly adds to the pillowy texture. I've heard that they come out well with all purpose flour, but if you have cake flour, I recommend you use it. BONUS: they come together incredibly quickly, are so buttery, and melt in your mouth. I highly recommend them. Recipe by Mark Bittman.<br />
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<b>SCONE INGREDIENTS</b><br />
2 cups cake flour<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
3 tablespoons sugar, separated<br />
5 tablespoons cold butter, cut into pieces<br />
1 egg<br />
1/2 cup (plus more) heavy cream<br />
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Preheat oven to 450 degrees.<br />
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Pour the flour, salt, baking powder, and 2 tablespoons of the sugar into the bowl of a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the egg and the heavy cream and mix just until sticky dough is formed. If the dough is too dry add a splash of cream and if the dough is too wet add a bit more flour. Turn the dough onto a lightly floured surface and roll into a circle 3/4 inch thick. Use a cookie cutter to cut into circles or hand cut into whatever shapes you want (wedges, squares work well). Brush a bit more cream on top of each scone and sprinkle with remaining 1 tbs of sugar. Place on a parchment paper lined cookie sheet and bake for about 10 minutes, until lightly golden. Serve with your favorite jams and clotted cream.<br />
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<b>CLOTTED CREAM</b><br />
There are different ways to make clotted cream if you cannot find it in a specialty grocery store nearby. The traditional way is by heating heavy cream for a long time (12 hours) at a very low temperature in your oven (180 degrees F) and then refrigerating for a while and then separating the clotted cream from the whey. You can find that method by clicking <a href="https://www.curiouscuisiniere.com/clotted-cream/">here</a>. Alternatively, if you don't have 24 hours to properly make clotted cream, you can make a non-traditional, but very delicious version, nonetheless, by mixing a few easy-to-find dairy products. Find that recipe <a href="http://thepioneerwoman.com/food-and-friends/how-to-make-mock-devonshire-clotted-cream/">here</a>.<br />
<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-59359624877965960542018-04-05T09:38:00.002-04:002018-04-05T17:46:19.862-04:00Eleven Madison Park Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZjmfbClwr3bNwt9ykeNaEBQ8Ou1fLK6712w4BdCu3Z7mD2zKtNbQGQ8sWLIhZHmtm4KU17VjZZ1znuMupaNvptPdh0y-wh0k0cyClfnQONvsIr95CEk7mNG8FFQzkkJMOMLNqaazWDI/s1600/Granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1205" data-original-width="1600" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZjmfbClwr3bNwt9ykeNaEBQ8Ou1fLK6712w4BdCu3Z7mD2zKtNbQGQ8sWLIhZHmtm4KU17VjZZ1znuMupaNvptPdh0y-wh0k0cyClfnQONvsIr95CEk7mNG8FFQzkkJMOMLNqaazWDI/s640/Granola.jpg" width="640" /></a></div>
The best restaurant has the best parting gift at the end of the night: granola for the road. And it is super easy to make at home... and infinitely adaptable. I adapted the recipe slightly when I made it last night because I didn't have pumpkin seeds at home but did have pecans that I wanted to add (I would add both next time). It is so delicious and very hard to stop eating. My version is below.<br />
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<b>INGREDIENTS</b><br />
2 3/4 cup old fashioned rolled oats<br />
3/4 cup shelled pistachios<br />
1/2 cup chopped pecans<br />
1 cup coconut chips/flakes, unsweetened<br />
1/3 cup pumpkin seeds<br />
2 1/2 teaspoons kosher salt*<br />
1/2 cup brown sugar, packed<br />
1/3 cup olive oil<br />
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1/3 cup pure maple syrup</div>
1 cup sour dried cherries<br />
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Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.<br />
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In a large bowl, mix together the oats, nuts, coconut, pumpkin seeds and salt.<br />
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In a small saucepan, over low heat, warm the sugar, maple syrup, and olive oil until the sugar has just dissolved, then remove from heat. Pour liquid sugar mixture over the oat/nut mixture and slowly fold to combine, making sure to coat the dry ingredients well.<br />
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Spread the granola on the prepared baking sheet and bake until lightly golden, 35-40 minutes, stirring the granola 2-3 times along the way.<br />
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Remove granola from oven and mix into it the dried cherries. Let cool completely before serving and/or storing in an airtight container.<br />
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Munch on it plain, or put it over your morning yogurt, or eat it my favorite way, by mixing together 1 cup of cornflakes with 1/3 cup of granola and top with your favorite milk for a semi-homemade Honey Bunches of Oats cereal breakfast.<br />
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*EMP's recipe suggests 3 teaspoons of kosher salt. Some reviews online said whoa, this is too salty, and my guess is they weren't using kosher salt. Just in case, I put a tiny bit less in and it was delicious. If you use table salt, make sure you use less than the above recipe suggests, since the grain is finer and thus the same measurement of table salt to kosher salt is saltier.Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-27564293149603868252018-04-01T11:29:00.001-04:002018-04-01T11:29:34.753-04:00Chocolate Toffee Matzah Crack<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIutjYVtPSSBELH1vDvSg4NvsH17-78AWz8gNyB_t59EwmGQIa917PowT3EkOSHhuzaK2RUkeuhNjwwVlQnZRj8MFfMdWVbG-WJaIX-WS1Odd_GjO4QlujbEnpgKQwnZF4WSzQNf83Y8/s1600/chocolate+toffee+matzah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1243" data-original-width="1600" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIIutjYVtPSSBELH1vDvSg4NvsH17-78AWz8gNyB_t59EwmGQIa917PowT3EkOSHhuzaK2RUkeuhNjwwVlQnZRj8MFfMdWVbG-WJaIX-WS1Odd_GjO4QlujbEnpgKQwnZF4WSzQNf83Y8/s640/chocolate+toffee+matzah.jpg" width="640" /></a></div>
Every year I buy 1 box of matzah to last me the week of Passover. I always have leftovers. I don't like matzah (not that I am supposed to), but if I think of it as a vessel for other delicious things, I am able to enjoy it. I eat it one of two ways: 1) a tiny square of it during seder that I cover with a massive amount of horseradish to clear out my sinuses, and 2) smothered with salty butter, sugar, and chocolate (see above). The first way is really just about the horseradish. The second way is really just about, well, the salty butter, sugar, and chocolate.<br />
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Also, my last note: IF YOU DON'T LIKE MATZAH AND/OR AREN'T JEWISH AND/OR ITS NOT PASSOVER MAKE THIS WITH SALTINES OR *CLUB CRACKERS* and eat it year-round. You won't be sorry.<br />
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<b>INGREDIENTS</b><br />
4-5 pieces of matzah<br />
2 sticks unsalted butter<br />
1 cup packed brown sugar<br />
1/2 teaspoon kosher salt<br />
1 teaspoon vanilla extract<br />
12 oz. dark chocolate, chopped<br />
Flakey sea salt for sprinkling<br />
Various toppings (chopped roasted nuts, cocoa nibs & toasted coconut work well)<br />
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Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tin foil and cover the bottom with matzah pieces, trying to cover the whole sheet.<br />
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In a medium saucepan, heat together the butter and brown sugar. Bring to a boil and let simmer for 2-3 minutes until thick. Take off the heat and add the salt and vanilla an stir to combine. Pour over the matzah and spread with a spatula- careful, its hot!<br />
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Place in the oven and cook for about 10 minutes until nice and bubbly. Remove from oven, place on a cooling rack and sprinkle the chocolate pieces on top. Let sit for 3-5 minutes letting the chocolate melts.<br />
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Using a knife or offset spatula spread the chocolate to the edges and then sprinkle with your favorite toppings. Place in refrigerator for about 45 minutes, remove the pieces from the tin foil and cut into squares. Serve and enjoy!Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-8111317464278470322018-04-01T09:34:00.002-04:002018-04-01T09:35:17.398-04:00Roasted Chicken & Grapes<div class="separator" style="clear: both; text-align: left;">
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Oh mannnn is this chicken good. I've been wanting to make it for a long time<i> </i>and finally did this weekend. I only regret waiting so long. This chicken is perfect: salty crispy skin, juicy flavorful meat, tart and sweet grapes, delicious pan sauce. It would serve beautifully with a side of creamy polenta, although I served it with an amazing <a href="http://www.atelierdore.com/lifestyle/dining-in-with-alison-roman/">Raw and Roasted Carrot and Fennel Salad by Alison Roman</a> because, well, its Passover, and polenta-n-me will have to wait another few days to meet again.<br />
*Recipe from Melissa Clark's most recent cookbook <i>Dinner: Changing the Game,</i> which I highly recommend.<br />
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<b>INGREDIENTS</b><br />
1 spatchcocked chicken, 4-5lb (*see below for how-to-spatchcock-a-chicken)<br />
1 tablespoon kosher salt<br />
1 1/2 teaspoons fennel seeds, lightly crushed in spice grinder or mortar and pestle<br />
1 teaspoon freshly ground pepper<br />
grated zest of 1 lemon<br />
1 tablespoon plus 2 teaspoons olive oil<br />
16 oz seedless grapes on the stem<br />
1 teaspoon sugar<br />
2 teaspoons sherry vinegar<br />
1 1/2 teaspoons unsalted butter<br />
<br />
In a small bowl mix together the salt, fennel seeds, pepper, lemon zest, and 1 tablespoon of olive oil. Rub all over the chicken, then place the whole bird, skin side up, on a rimmed baking sheet/roasting pan and let sit on the counter for 1-2 hours.<br />
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When you're close to cooking the bird, preheat your oven to 475 degrees F. Transfer the chicken to the oven and roast for 20 minutes. Meanwhile, in a large bowl toss together the grapes with 2 teaspoons of olive oil, the sugar, and some salt and pepper. After the chicken cooks for 20 minutes, remove from oven and place the grapes around the chicken. Put the chicken back in the oven for another 20-25 minutes, until chicken is cooked through, skin is golden brown, and grapes are lightly caramelized. Transfer chicken to cutting board and let sit for a few minutes and remove the grapes from the pan and set aside in a bowl. Keep the pan juices!!<br />
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Pour the vinegar into the roasting pan to help scrape up all of the yummy brown bits from the bottom of the pan. Pour all juices into a small sauce pan and cook over medium heat until lightly boiling. Whisk in the butter and taste for seasonings.<br />
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Carve the chicken into pieces and serve with grapes and pan juice on top. Enjoy.<br />
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**NOTES**<br />
The recipe calls for a spatchcocked chicken and if you're not sure how to do this don't be intimidated-- its easy. Take a whole chicken (clean and dry) and place it on a cutting board with the neck/backbone facing up. Taking very sharp kitchen shears, cut along either side of the backbone from one end to the other, removing it completely (discard/save for chicken soup). Then flip the bird over onto the cutting board and press down on the breasts, until it slightly flattens and you hear a pop. Ya done spatchcocked a chicken, ya'll!<br />
<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-43186243253434523262018-02-10T13:49:00.001-05:002018-02-10T13:50:02.510-05:00Chocolate Whiskey Bundt Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YG0knEjhs_A5dRK9U_VNvt8FviJgscwBv5aebpHJrhL10iMKvfYng5ZJw7ctPe1jun0YK2KJBDjiZu4i-wfSpOBI2wURsT4kme6HNnUh9W73ijrqSWD4nYACeYINFIDoBdiLDrCygW8/s1600/chocolate+whiskey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YG0knEjhs_A5dRK9U_VNvt8FviJgscwBv5aebpHJrhL10iMKvfYng5ZJw7ctPe1jun0YK2KJBDjiZu4i-wfSpOBI2wURsT4kme6HNnUh9W73ijrqSWD4nYACeYINFIDoBdiLDrCygW8/s640/chocolate+whiskey.jpg" width="640" /></a></div>
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I've been thinking about this cake for 5 days straight ever since the NY Times posted a photo of this bad boy on their Instagram feed. It is another 5-star Melissa Clark recipe and is pretty special and unique. Very chocolatey, very moist. Goes great with a big dollop of whipped cream on top. Warning: it tastes pretty boozy, so if you're not that into boozy flavor, I recommend replacing half of the whiskey with 1/4 cup of coffee. Also, I halved the recipe when I made it because I wanted to break-in my half-sized bundt pan, so your cake will be much larger than the one pictured above. And please forgive my home-made upside-down-salad-bowl + right-side-up-salad-plate improvised cake stand. <span style="background-color: white; font-family: "lyon text" , "georgia" , "times" , serif;">¯\_(ツ)_/¯</span><br />
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<b>INGREDIENTS</b></div>
<div>
2 sticks unsalted butter, softened (plus more for greasing the pan)</div>
<div>
2 cups granulated sugar (plus more for dusting the pan)</div>
<div>
5 ounces unsweetened chocolate, chopped</div>
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1/4 cup instant espresso powder</div>
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2 tablespoons unsweetened cocoa powder</div>
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1 cup bourbon or whiskey</div>
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1/2 teaspoon kosher salt</div>
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2 large eggs</div>
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1 tablespoons vanilla extract</div>
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1 teaspoon baking soda</div>
<div>
2 cups all-purpose flour</div>
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<br /></div>
<div>
Grease a 10-cup bundt pan with butter and then dust with granulated sugar. Preheat oven to 325 degrees. Melt the chocolate and let cool.</div>
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<div>
Put the espresso and cocoa powders in a 2-cup measuring cup. Add enough boiling water to come up to the 1-cup measuring line. Whisk together until powders dissolve. Add the whiskey and salt. Let cool a bit. </div>
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Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well between each addition, scraping the bowl with a spatula, as needed. Beat in the vanilla extract, baking soda, and melted chocolate, again scraping down the sides of the bowl as needed. On low speed beat in 1/3 a cup of the whiskey mixture then half of the flour, then half of what is left of the whiskey mixture, the rest of the flour, and then ending with the last bit of whiskey mixture, making sure you allow each addition to totally mix in, but without overbeating the cake. Pour the cake into prepared pan and smooth the top. Bake for about 1 hour (might need a few minutes more or less), until toothpick comes out mostly clean. </div>
Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-88292517596181187002018-01-21T21:45:00.001-05:002018-01-21T21:47:58.597-05:00Frozen Blackberries & Yogurt with Honey<div class="separator" style="clear: both; text-align: left;">
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This recipe is now the second that I've made from Alison Roman's cookbook <i>Dining In</i>, which I recently bought after my first bite of her salted chocolate chunk shortbread cookies. Her dessert recipes look, sound, and taste outstanding. Well, to be fair, I've only made 2 of them so far, but she's got a 100% success rate so far. This recipe was really fun, very easy, needs no special equipment, and yielded a delicious and frozen dessert hat is a mix between frozen yogurt and a semifreddo. The swirls of tart yogurt and berries compliment each other well and it looks lovely in a bowl. Try it out!<br />
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<b>INGREDIENTS</b><br />
12 oz (total) fresh blackberries and raspberries<br />
3/4 cup honey (separated into 1/4 cup and 1/2 cup)<br />
1 cup heavy whipping cream<br />
1 1/2 cup whole fat greek yogurt or labneh<br />
pinch of salt<br />
squeeze of lemon juice<br />
<br />
Prep a loaf pan by lining the inside with plastic wrap. You may need to spray the pan first with cooking spray first so that the plastic wrap sticks to the edges well.<br />
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Heat the berries with 1/4 cup of honey in a small saucepan over medium high heat and bring to a boil for 8-10 minutes, until berries start to break down and sauce thickens a bit. Let cool completely (I allowed the freezer to help me speed up this step).<br />
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Meanwhile, using a whisk & arm strength or an electric mixer beat the heavy cream into medium stiff peaks. Fold in the greek yogurt and a pinch of salt, being careful not to overmix. Stir in a little lemon juice to the berry mixture (if you think it could use a little tart kick) and then carefully fold the mixture into the yogurt cream with only 3 or 4 folds... you want to be able to see and taste each individual flavor, not have it all blended together. Pour into prepared pan and freeze for a few hours (Alison recommended 2-3 and I found that it was better at 4-5). If its too hard to scoop leave it on the counter for 15 minutes before putting into bowls.Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com4tag:blogger.com,1999:blog-2252804890783305220.post-19371924148801939222018-01-15T12:40:00.001-05:002018-01-15T12:41:48.541-05:00Minestrone Soup with Tortellini<div class="separator" style="clear: both; text-align: left;">
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I've been getting bored with my usual rotation of soup recipes and wanted to try something new. I came across Cook's Illustrated's Hearty Minestrone recipe and used that as a base for this recipe that I've adapted a bit. It is packed with veggies, but still incredibly flavorful and very filling. A perfect winter meal at home. Don't be swayed by the number of ingredients... they are all easy to find!<br />
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<b>INGREDIENTS</b><br />
1 tablespoon unsalted butter<br />
4 ounces pancetta, cut into 1/4 inch dice<br />
2 celery ribs, cut into 1/2 inch dice<br />
1 large carrot, peeled and cut into a 1/2 inch dice<br />
1 large yellow onion, peeled and diced<br />
1 small fennel bulb, cored and cut into 1/2 inch dice<br />
1 medium zucchini, trimmed and cut into quarter-rounds<br />
1 cup green beens, trimmed and cut into 1 inch pieces<br />
3 cloves of garlic, minced<br />
2 cups of savoy cabbage (or green cabbage), halved, cored, and cut into 1/2 inch pieces<br />
1/4 cup flour<br />
1 can cannellini or kidney beans, rinsed and drained<br />
1/2 teaspoon red pepper flakes<br />
8 cups chicken broth (use the good stuff, not low-sodium)<br />
1-2 cups water<br />
1 piece of parmesan rind (5x2 inches)<br />
1 bay leaf<br />
2 cups V8 juice<br />
1/2 cup chopped fresh basil<br />
1 9-ounce package of cheese tortellini, cooked according to package<br />
salt and pepper<br />
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Garnish: parmesan, red pepper flakes, olive oil<br />
<br />
In a large dutch oven heat the butter and pancetta over medium-high heat. Cook, stirring, until pancetta is lightly browned and fat has rendered. Add the celery, carrot, onion, and fennel and saute until vegetables start to soften about 7 minutes. Add the zucchini and green beans and cook all the vegetables until they start to lightly brown. Add the garlic cabbage, along with the 1/4 cup of flour (this will help thicken the broth a bit) and stir continuously until cabbage has softened and flour is cooked about (2-3 minutes). Pour all the vegetable mixture onto a rimmed baking sheet and set aside.<br />
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In the same pan, add the broth, beans, red pepper flakes, water, parmesan rind and bay leaf and bring to a boil, stirring every few minutes so the parmesan rind doesn't stick to the bottom of the pan. Reduce the head to a vigorous simmer and add the reserved vegetables and V8 juice and cook, simmering for about 15-20 minutes. Discard the bay leaf and parmesan rind and taste for seasonings. Stir in the pasta and basil. Serve with grated parmesan on top and a drizzle of olive oil and enjoy!<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-18871691503284226992018-01-06T10:46:00.000-05:002018-04-05T11:08:09.050-04:00Salted Butter & Chocolate Chunk Shortbread<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiC9rf5hi1AD932r_I_je51M48abUOfqGj7P9D0mMrytJCmNVOS6cb8Di8OYzAUwX_plghD9PNl6jKQFosctuB4Zfw6L7IuZ2lI8EbWo2nXgjj1MGFvYRdwQswqA2rW5y7KjVTFLo_Uw/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1189" data-original-width="1600" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiC9rf5hi1AD932r_I_je51M48abUOfqGj7P9D0mMrytJCmNVOS6cb8Di8OYzAUwX_plghD9PNl6jKQFosctuB4Zfw6L7IuZ2lI8EbWo2nXgjj1MGFvYRdwQswqA2rW5y7KjVTFLo_Uw/s640/cookies.jpg" width="640" /></a></div>
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Apparently, this is the "cookie of the year" from 2017. So, I'm a little late to the game. But I kept coming across this recipe from Alison Roman's new cookbook Dining In on various sites (e.g., <a href="https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread/">Smitten Kitchen</a>, <a href="https://www.bonappetit.com/story/alison-roman-chocolate-chunk-shortbread-cookies">Bon Appetit</a>, etc.) and decided it was time to try it myself. These cookies highlight the best parts of cookies without a lot of extra distractor flavors. They are simple, but deeply rich in flavor and highlight the good quality salted butter and dark chocolate. I recommend getting good chocolate and chopping it yourself. Beware: this is not your everyday chocolate chip cookie, so don't expect it to be. It's a horse of a different color, but in an excellent way. Makes 24-30 cookies.<br />
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<b>INGREDIENTS</b><br />
1 cup plus 2 TBS good salted butter, cold and cut into small pieces (<a href="http://kerrygoldusa.com/products/salted-butter/">I used this</a>)<br />
1/2 cup granulated sugar (100 grams)<br />
1/4 cup light brown sugar (50 grams)<br />
1 teaspoon vanilla extract<br />
2 1/4 cups all-purpose flour (295 grams)<br />
6 oz. of semisweet/bittersweet chocolate chunks (170 grams)<br />
1 large egg<br />
Raw or turbinado sugar (for rolling)<br />
Flakey sea salt<br />
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Using a stand mixer beat together the cold butter pieces, both sugars and vanilla until light and fluffy, scraping down the sides of the bowl as needed (this might take 5 minutes). Add the flour and beat just until combined. Add the chocolate chunks and stir to incorporate. The dough will be crumbly and that is just fine. At this point, the dough is DONE (don't add the egg! it's for later). Separate the dough into two parts and place each half in the middle of a piece of wax or parchment paper and roll into logs about 2 inches in diameter. Chill, covered in the wax paper, until firm-- about 2-3 hours, or longer.<br />
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When ready to cook, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper. In a small bowl, slightly beat the egg and brush the entire log with egg and then roll in the raw sugar to coat. Then, using a serrated knife (I used a bread knife for the weight), slice cookies about 1/2 inch thick. You'll need to use a slow and stead sawing motion. You will likely hit chocolate chunks and might have to put the dough back together a bit if it crumbles or breaks in half. Thats okay. Place cookies on the baking sheets, sprinkle with a little flakey sea salt, then bake for about 13-15 minutes until edges are lightly brown. Remove from oven, let cool, then serve and enjoy!Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-22462802860858040622018-01-05T13:30:00.004-05:002018-01-05T14:20:06.332-05:00Lemony Carrot & Cauliflower Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4R7Er27WeGg7zWUDslU3BPneoi9RHRNcErMZShBzEKuAUIMv6Dh2dSHTacUED0GafUfAZAwyzvZ7_MBfoilCVXm5LA9gdMZuoMhcHmelNp9_hVGZ5n37fbK8qeQoccu_KR5uYGJJyP5c/s1600/soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1600" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4R7Er27WeGg7zWUDslU3BPneoi9RHRNcErMZShBzEKuAUIMv6Dh2dSHTacUED0GafUfAZAwyzvZ7_MBfoilCVXm5LA9gdMZuoMhcHmelNp9_hVGZ5n37fbK8qeQoccu_KR5uYGJJyP5c/s640/soup.jpg" width="640" /></a></div>
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It is 13<span style="background-color: white; color: #545454; font-family: "roboto" , "arial" , sans-serif; font-size: x-small;">°</span>F outside and tomorrow is going to be colder... meaning it's soup weather, y'all, and this 5 star <a href="https://cooking.nytimes.com/recipes/1015360-lemony-carrot-and-cauliflower-soup">Melissa Clark/NY Times recipe</a> is getting me through the weekend of the Bomb Cyclone. This soup is creamy, sweet, tart and deeply savory, thanks to the miso. Best part: it comes together in under an hour. Highly highly recommend. I've adapted it slightly. Serves 4-6 people.</div>
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<b>INGREDIENTS</b><br />
3 tablespoons olive oil<br />
1 large onion, diced<br />
2 stalks celery, diced<br />
2 cloves garlic, finely chopped<br />
1 pinch crushed red pepper flakes<br />
1 lb carrots, peeled and chopped into 1/2 inch pieces<br />
4 cups chicken broth or vegetable broth<br />
2 cups water<br />
2 teaspoons ground coriander<br />
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3 tablespoons white miso</div>
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1 small head (1/2 a large head) of cauliflower, chopped into florets</div>
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1/2 teaspoon lemon zest</div>
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2 tablespoons lemon juice</div>
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Cilantro leaves (for topping)</div>
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Sprinkle of smoky chile powder (for topping)</div>
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Olive oil (for drizzling on top)</div>
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In a large pot over medium heat warm the oil. Add the onion, celery and 1 teaspoon of salt and cook, stirring frequently, until softened and just beginning to color (about 7-10 min). Add the garlic and red pepper flakes and stir together for 1 minute. To the pot add the carrots, chicken broth, water and coriander and stir to combine. Add the miso and stir until it is incorporated. Let simmer for 5 minutes. Add the cauliflower and cover the pot and let simmer for another 10-12 minutes, until vegetables are soft. Puree the soup (either with immersion blender or in batches in your stand blender). Return to pot and add the lemon zest and lemon juice and taste for salt and pepper.<br />
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Pour into bowls and top with cilantro leaves, a drizzle of olive oil, chile powder and a touch of flaky sea salt. Serve and enjoy!Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-79327357633368920962017-11-18T09:51:00.002-05:002017-11-18T09:52:36.447-05:00Turkish Coffee Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPM78Q6FuXhZnouw7sPu2R_zUQEAQ2YGirm4gF9eJ3AraOpdjLw8w8qDKtdhCkb45ppp7_9uF7M16Z8gTqEoPuW-WBrM2n9krv6DD_o-4F2xm7GWEZm8vvelSwBqANhwUKEyQF-LYIi4/s1600/brownies2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdPM78Q6FuXhZnouw7sPu2R_zUQEAQ2YGirm4gF9eJ3AraOpdjLw8w8qDKtdhCkb45ppp7_9uF7M16Z8gTqEoPuW-WBrM2n9krv6DD_o-4F2xm7GWEZm8vvelSwBqANhwUKEyQF-LYIi4/s640/brownies2.JPG" width="640" /></a></div>
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I saw this brownie recipe on <a href="http://mynameisyeh.com/">My Name is Yeh</a> earlier this week and thought it was perfect since I've recently been trying to incorporate new flavors into my traditional favorite sweet treats. And if you know me at all then you know that brownies are my ultimate favorite sweet treat. Also, I'm soon marrying into a family with Turkish roots, so I thought it would be fun to surprise my future hubby with this recipe at the end of a long work-week. Turkish coffee typically describes a method of coffee preparation, but it also often has cardamom mixed into it before serving, so this recipe is a play on those flavors. They are outstanding: fudgy and warm from the cardamom... and the frosting is not to be missed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL_KizhTYe005owRUx67RNPv0dSNZg9SJR0EpLuqx21V8CxdeB7L9ZYVMMFpXmD3qBrxAqlGBXKJEGqZDrmSiUvZqfQ7OfwUegi014Vkf8KJ46TvHLYoSJaL9tNcd0jbH_YWJkztahs8/s1600/brownies3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL_KizhTYe005owRUx67RNPv0dSNZg9SJR0EpLuqx21V8CxdeB7L9ZYVMMFpXmD3qBrxAqlGBXKJEGqZDrmSiUvZqfQ7OfwUegi014Vkf8KJ46TvHLYoSJaL9tNcd0jbH_YWJkztahs8/s320/brownies3.JPG" width="320" /></a><br />
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<b>INGREDIENTS</b><br />
1/2 cup all-purpose flour<br />
1 cup granulated sugar<br />
1/3 cup unsweetened cocoa powder<br />
1/4 teaspoon kosher salt<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon cinnamon<br />
1/2 teaspoon ground cardamom<br />
2 teaspoons espresso powder<br />
1 stick butter melted, slightly cooled<br />
2 large eggs<br />
1 teaspoon vanilla<br />
2/3 cup chopped pecans<br />
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Preheat the oven to 350 degrees and prep an 8x8 baking dish by lining it with parchment paper and greasing it.<br />
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In a large bowl whisk together the flour, sugar, cocoa, salt, baking powder, cinnamon, cardamom, and espresso powder. In another bowl whisk together the cooled butter, eggs, and vanilla until well incorporated. Stir the wet ingredients into the dry ingredients and then fold in the nuts. Pour into prepared pan and smooth the batter to the edges. Bake for approximately 20-25 minutes. Let cool for a few minutes, then remove from pan and finish the cooling process on a wire rack. You can either eat these as they are at this point or top them with the following frosting.<br />
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<b>FROSTING</b><br />
1 cup powdered sugar<br />
3 tablespoons cocoa powder<br />
3 tablespoons unsalted butter, melted<br />
1 tablespoon of water with 1/4 teaspoon espresso powder<br />
2 teaspoons honey<br />
1/4 teaspoon cardamom<br />
pinch of salt<br />
1 teaspoon vanilla extract<br />
handful of chopped pecans/sprinkles<br />
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Whisk together all of the above ingredients until smooth. Spread onto the brownies before cutting and top with nuts, sprinkles, or just leave them as they are! Cut into pieces, serve and enjoy!<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-10381675961189296422017-11-04T10:54:00.002-04:002017-11-04T10:59:59.249-04:00Tahini Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfxLbbQYg8NJXWt_hU04tdTzP8vOEQQQu-4nYiquK82ptd3dXZdOfwhyphenhyphenS13Y16NoGAi224L0XIrlkHOHLXW7Ek903mLz6pjpMGvMJgtgWqR785JedIRaciGwG4vlDbMkfJHl1vkIYK-U/s1600/Tahini+Choc+Chip+Cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfxLbbQYg8NJXWt_hU04tdTzP8vOEQQQu-4nYiquK82ptd3dXZdOfwhyphenhyphenS13Y16NoGAi224L0XIrlkHOHLXW7Ek903mLz6pjpMGvMJgtgWqR785JedIRaciGwG4vlDbMkfJHl1vkIYK-U/s640/Tahini+Choc+Chip+Cookies.jpg" width="640" /></a></div>
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I've been in the mood to bake more on Friday afternoons and so I made this cookie dough batter yesterday and got to the very last step.... and then realized the dough is supposed to refrigerate for 12 hours before baking (UGH), so I ended up baking them this morning (well, I did a "trial run" last night with 2 cookies, because c'mon, I don't have that much self-restraint). They are delicious. The tahini is noticeable and adds a little funk to the taste, but is sandwiched by flavors of salt and chocolate, which leaves you wanting many more bites. I made my own tahini this time because I was feeling adventurous, but I am certain store bought is exactly the same. (Making your own tahini: slightly toast the sesame seeds in a pan, stirring constantly, then throw them in the food processor for a minute, add some oil and a pinch of salt and letting 'er rip again for a few minutes until smooth. Store in refrigerator for 1 month). Recipe from NY Times Cooking.<br />
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<b>INGREDIENTS </b><br />
1 stick unsalted butter, softened<br />
1/2 cup tahini (well stirred)<br />
1 cup granulated sugar<br />
1 large egg plus 1 egg yolk<br />
1 teaspoon vanilla extract<br />
1 cup plus 2 tablespoons flour (150 grams)<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1 teaspoon kosher salt<br />
1 3/4 cup chocolate chips or chunks (230 grams, semi-sweet or bittersweet)<br />
Flaky salt for topping<br />
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Using a stand mixer fitted with a paddle, beat together the butter, tahini, and sugar for 5 minutes on medium-high until light and fluffy. Add the eggs and vanilla and beat another 5 minutes, scraping the bowl as needed. Sift together the flour, baking soda, baking power, and salt and then slowly mix into the dough. Stir in the chocolate chunks. The dough will be very soft at this point. Refrigerate for 12 hours (OR I found after 2 hours in the fridge I was able to scoop and shape a few cookie dough balls, then refrigerated those for another 2 hours and they were ready to bake). <br />
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Preheat oven to 350 degrees (original recipe said 325, so if you know your oven, preheat accordingly) and place cookies on parchment paper about 3 inches apart (they spread). Sprinkle tops with a little sprinkling of flaky salt (like Maldon). Bake for about 13-16 minutes until lightly browned on the edges and still soft on the inside. Let cool for 10 minutes then take off the sheet and let finish cooling on a rack. Serve and enjoy!<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-65229753724343786932017-10-13T17:56:00.000-04:002017-10-13T17:56:52.660-04:00Chocolate Olive Oil Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHxv-7mThLTeCafRPDZmhjm-yBb3DKVoCSCZKwZu9ljm4QRz2JmIZH3nmVEPkXll9e4lioeRbw0REYXODOFTsCdVkKFNZnNNxYUmjcu-jO58QGFEj5Aj-OEzzoAiUIZY3kNqWKMSlyuY/s1600/chocolate+olive+oil+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="553" data-original-width="738" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhHxv-7mThLTeCafRPDZmhjm-yBb3DKVoCSCZKwZu9ljm4QRz2JmIZH3nmVEPkXll9e4lioeRbw0REYXODOFTsCdVkKFNZnNNxYUmjcu-jO58QGFEj5Aj-OEzzoAiUIZY3kNqWKMSlyuY/s640/chocolate+olive+oil+cake.jpg" width="640" /></a></div>
I made this cake as a present. To myself. <div>
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I have spent the last 4 weeks following a pretty strict meal plan (no sugar/no dairy/no grains), which has seriously impacted my dessert intake. In a negative way. As in, I haven't had even a bite of dessert in 4 weeks. The horror.<div>
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So, I've come to my final day of the Whole 30 "program" and thought to myself: I deserve a treat. A chocolate treat. Interestingly, this cake is actually dairy-free (and is vegan if you make it with vegan chocolate chips), but that is a mere coincidence. One of my favorite food bloggers <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a> posted this recipe just a few days ago and it felt like a sign-- the ultimate way to mark the end of this diet. This cake is luxurious and rich and chocolatey and earthy and very moist. It comes together in a matter of minutes and is the easiest cake to frost: just dump the ganache on top and let it spread. Make it soon, please, for me. I've got a lot of dessert catching up to do and need your help.</div>
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<b>CAKE INGREDIENTS</b></div>
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1 1/2 cups of all-purpose flour</div>
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3/4 cup of good cocoa powder</div>
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1 1/2 teaspoons baking soda</div>
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1/2 (heaping) teaspoon kosher salt</div>
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3/4 cup granulated sugar</div>
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3/4 cup dark brown sugar, packed</div>
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1/2 cup olive oil</div>
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1 1/2 cup coffee</div>
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1 tablespoon apple cider vinegar</div>
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<b>GLAZE</b></div>
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3/4 cup semi-sweet chocolate chips</div>
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2 tablespoons cocoa powder</div>
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3 tablespoons olive oil</div>
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1 tablespoon light corn syrup (helps to add shine to the glaze)</div>
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a pinch or two of kosher salt</div>
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Preheat the oven to 350 degrees and prep an 8 or 9-inch round cake pan by lining the bottom with matching-sized piece of parchment paper and then coat with nonstick cooking spray. Set aside.</div>
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In a large bowl whisk together the flour, cocoa, baking soda, salt and granulated sugar. Add the brown sugar and the olive oil and stir together. Add the coffee and vinegar and whisk to combine. The batter will be a bit thinner than some cakes: this is A-OK. Pour into the prepared pan and bake for about 35 minutes, until toothpick comes out clean but not too dry. Remove from oven, let cool in pan for about 10 minutes, then invert onto cooling rack and let cool completely out of the pan.</div>
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When the cake is cool, add the glaze ingredients into a small heat-proof bowl and microwave for 15 seconds at a time, stirring in between until melted and smooth (this really only took about 40 seconds for me). Pour on the cake, spread to the edges, and let cool to room temperature (the glaze will harden a bit). Serve and enjoy!!</div>
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Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-61425654732567072952017-10-08T19:04:00.001-04:002017-10-08T20:55:58.844-04:00Roasted Tomato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVWNo1rtJydLFzSqZAK2S8AsCOEz1hbBOPEYFFiNJorbZJsvHway3R_tHwmDVXpJjt_cox3M4BQGBe2OTrN9mLUCS5dCcxEL38xJjhikWBm18XxXXkku6rShwdg3xXZdPBk_KGb6SrhY/s1600/Roasted+Tom+Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivVWNo1rtJydLFzSqZAK2S8AsCOEz1hbBOPEYFFiNJorbZJsvHway3R_tHwmDVXpJjt_cox3M4BQGBe2OTrN9mLUCS5dCcxEL38xJjhikWBm18XxXXkku6rShwdg3xXZdPBk_KGb6SrhY/s640/Roasted+Tom+Soup.JPG" width="640" /></a></div>
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I cannot recommend this soup highly enough. Roasting the tomatoes, onion, and garlic helps to make the soup flavor even more intense. It is outstanding and just jumped in line in front of my <a href="http://addictedtocooking.blogspot.com/2011/09/tomato-soup.html">previously favorite tomato soup</a> for the #1 spot. Inspired by a Tyler Florence's recipe for roasted tomato soup. Serves 4 people.<br />
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<b>INGREDIENTS</b><br />
4 lbs. ripe tomatoes (I used a combination of heirloom and on-the-vine)</div>
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1 large onion, half of it thinly sliced and the other half chopped</div>
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5 garlic cloves, peeled</div>
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1/4 cup olive oil</div>
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2 tbs. ghee*</div>
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1 pinch of red pepper flakes</div>
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4 cups chicken stock (see recipe <a href="http://addictedtocooking.blogspot.com/2017/10/homemade-chicken-stock.html">here</a> if you want to make your own)</div>
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1 bay leaf</div>
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1/4 cup basil, chopped</div>
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1/3 cup coconut milk (or heavy cream)</div>
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Preheat oven to 400 degrees. Prepare the tomatoes by quartering large ones and halving smaller ones and then removing all the seeds. Place them, along with the thinly sliced onion and the whole garlic cloves on a sheet pan in a single layer and cover with the 1/4 cup of olive oil, salt and pepper. Roast in the oven for 1 hour. Let cool a few minutes, until they are able to be handled, and then remove and discard the tomato skins.</div>
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Once the veggies are out of the oven, start prepping the rest of the soup. Heat the ghee in a large pot over medium-low heat and add the chopped onion and some salt and pepper and cook, stirring frequently, until softened and just starting to get brown (~7-10 minutes). Add a little water if the onion starts sticking/browning too quickly. In the last minute or two of cooking add the red pepper flakes and stir to combined. Once softened, add the tomato/onion/garlic to the pot and stir. Add the chicken stock and bay leaf and bring to a low boil for about 10 minutes. Remove the bay leaf, add the chopped basil and the coconut milk and blend with a stick blender until silky smooth. Taste for salt and pepper and serve immediately. </div>
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*Ghee is clarified butter and it has a much higher smoke point, meaning it won't burn as easily as regular butter. It also tastes delicious with sautéed onion. But, if you don't have ghee, just use olive oil.</div>
Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-14309671087218478412017-10-06T23:18:00.002-04:002017-10-06T23:22:04.229-04:00Homemade Chicken Stock<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7RRabminRg_T0AC8wn5mYKmgTzC7QnEM0vhhNJ6NWCV6pmxeEeQ9h-FBx6_lZ77SVoXPvlPWR8ZUYWiSxeXW5wl-RAVRkqAVnBw4QVt0iB1oGOJsbH2J-aLUcfRIaCxIWeB3JHZ_81w/s1600/chicken+stock.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7RRabminRg_T0AC8wn5mYKmgTzC7QnEM0vhhNJ6NWCV6pmxeEeQ9h-FBx6_lZ77SVoXPvlPWR8ZUYWiSxeXW5wl-RAVRkqAVnBw4QVt0iB1oGOJsbH2J-aLUcfRIaCxIWeB3JHZ_81w/s640/chicken+stock.JPG" width="640" /></a></div>
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I've been cooking a lot more recently because I'm doing a 30-day no-sugar/no-grains/no-dairy/no-fun diet challenge and that means eating out is nearly impossible. Or, even when it is possible, its not that fun. But it has led me to feel great and spend a lot more time in the kitchen, which I always enjoy. Did you know that lots of store-bought chicken broth has sugar added to it? I didn't. This recipe (thanks, Ina) is naturally sweetened by the vegetables, tastes amazing, is easy and no fuss, and once you put it on the stove, you barely have to tend to it. After a few hours of busying myself around the apartment I had 10-12 cups of delicious homemade chicken stock ready for use or freezing. Adapted slightly from Ina Garten's recipe for chicken stock.<br />
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<b>INGREDIENTS</b></div>
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5 lbs. of chicken pieces with bones (you can also use leftover carcass from a roasted chicken-- I did a combination of chicken carcass I had frozen and fresh chicken wings with meat)</div>
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3 large carrots, cut in thirds</div>
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2 large celery stalks, cut in thirds</div>
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2 parsnips, cut in half</div>
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2 medium onions, quartered</div>
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1 piece of ginger (peeled, about 1-inch square)</div>
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1/2 head of garlic (sliced crosswise to expose cloves)</div>
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Handful of parsley</div>
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Handful of dill</div>
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8-10 sprigs of thyme</div>
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1 teaspoon whole black peppercorns</div>
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1-2 teaspoons kosher salt</div>
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Add all of the ingredients to a large pot and cover with 14 cups of water. Bring to a boil, reduce the heat to low and simmer for 3-4 hours. Skim off any foam that floats to the top and you may want to skim some of that fat as it cooks, too. Carefully, once cool enough, strain the broth through a fine-mesh strainer into a large container or bowl. Freeze in airtight containers for 3-4 months, or keep in the refrigerator and use within a few days.</div>
Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-86728581005772822222017-10-01T13:33:00.001-04:002017-10-01T13:54:30.627-04:00Root Vegetable Bisque<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZtqLi3qnKCqw9CJ_ZQYYa4UIAGSE1neFuIqCMtPGgUNtNjFnZRORMB3b4ZuH9JU9hY1MnXXRhbnOy4WK865IZQ77DobCXlFqxdBTAe-aANo5_D52E0UaOXb2C6TfsUVUQ42Z3mOdvdI/s1600/root+veggie+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1099" data-original-width="1600" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZtqLi3qnKCqw9CJ_ZQYYa4UIAGSE1neFuIqCMtPGgUNtNjFnZRORMB3b4ZuH9JU9hY1MnXXRhbnOy4WK865IZQ77DobCXlFqxdBTAe-aANo5_D52E0UaOXb2C6TfsUVUQ42Z3mOdvdI/s640/root+veggie+soup.jpg" width="640" /></a></div>
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This weekend the temperature really dropped in NYC and it feels like autumn. And whenever it gets cooler outside I always want soup. I've been trying to eat a lot more vegetables recently, had a few things in my refrigerator that I needed to use up, and since blended soups > chunky soups, I decided to throw everything in a pot and immersion-blend the hell out of it. It is delicious. </div>
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The addition of garam masala and ginger in this recipe gives a hint of Indian flavor, but its quite subtle and really just adds warmth to the soup. If those aren't your thing, you could omit them or add other seasonings that you prefer.</div>
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Hint: do all of the chopping/prep work ahead of time and then you just add the veggies in stages and its easy as pie. </div>
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Last thing: I didn't even wait until I finished my first bowl of this soup before I started this blog post. I am enjoying it <i>that</i> much.</div>
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<b>INGREDIENTS</b><br />
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1 onion, chopped</div>
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2 leeks, white and light green parts only, thinly sliced</div>
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2 stalks celery, chopped</div>
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1 fennel bulb, core removed, chopped</div>
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1 bay leaf</div>
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1 or 2 sprigs of thyme</div>
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3 large carrots, chopped</div>
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1 parsnip, chopped</div>
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1-inch cube of ginger, peeled and minced</div>
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2 cloves garlic, minced</div>
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6 cups chicken or vegetable broth</div>
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1 large russet potato, peeled and chopped</div>
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1/2 of a sweet potato, peeled and chopped</div>
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a pinch or two of garam masala (an Indian spice mix)</div>
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Heat a large pot over medium heat with 2 tablespoons of olive oil. Add the onion, leeks, celery, fennel, thyme and bay leaf and salt and pepper- stir frequently vegetables are softened. Add the carrots and parsnip, and stir occasionally for a few minutes. Add the ginger and garlic and cook, stirring, until fragrant (a minute or two). Add the broth and bring to a boil. Throw in the chopped potatoes and cook until softened 10-20 minutes. Remove the sprigs of thyme and the bay leaf and season with garam masala. Use an immersion blender (or a stand blender, in batches) to blend the soup. Taste for salt and pepper and seasonings and then serve and enjoy!</div>
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Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com1tag:blogger.com,1999:blog-2252804890783305220.post-64374377351663668302017-06-17T14:26:00.002-04:002017-06-17T14:31:21.539-04:00Kale and Brussels Sprout Salad<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzTDoOom3k45JOFgE41W93wjVBCuerOubriZgGLoEUta2h7SzWW7ei0X4ZrdGRtdIYYPCVeTkvXHWO5GWdBdsmNDiWhOKiRNO9rUmQORSLMryWwy5Nom0lgUwxJwK9t_iFUqJm88lMUg/s1600/FullSizeRender+%252816%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQzTDoOom3k45JOFgE41W93wjVBCuerOubriZgGLoEUta2h7SzWW7ei0X4ZrdGRtdIYYPCVeTkvXHWO5GWdBdsmNDiWhOKiRNO9rUmQORSLMryWwy5Nom0lgUwxJwK9t_iFUqJm88lMUg/s640/FullSizeRender+%252816%2529.jpg" width="640" /></a></div>
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This is my current go-to salad and I make it almost once a week. I'm sorry to my friends for the lack of diversity recently. But its so good!! Its crunchy and salty and tart and sweet. It's a winner. Try it out!<br />
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INGREDIENTS<br />
1 head lacinato kale<br />
10-12 brussels sprouts<br />
2 tablespoons toasted pine nuts<br />
handful of dried cranberries<br />
2-inch cube of parmesan, grated<br />
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DRESSING<br />
1 small garlic clove, minced<br />
1 lemon, juiced<br />
1 tablespoon red wine vinegar<br />
2 teaspoons dijon mustard<br />
1/2 teaspoon sugar<br />
olive oil<br />
salt and pepper<br />
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Wash, de-spine, and shred the kale and place in a large bowl. Trim the brussels sprouts, halve them, then shave them (cut thinly) and add them to the same bowl. Top with pine nuts, cranberries, and parmesan.<br />
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Mix together the garlic, lemon juice, vinegar, mustard, and sugar in a jar. Add olive oil until its about equal parts above mixture and olive oil. Add salt and pepper, shake vigorously and taste for seasonings. Pour the dressing on the salad, mix well, and serve.Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com2tag:blogger.com,1999:blog-2252804890783305220.post-24958396498789828472017-03-04T14:21:00.003-05:002017-06-17T15:47:24.580-04:00Butterscotch Browned Butter Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPveX_THFXh8iaKsSGAhLfC3hIlNqDcpU8mXIFxlfrjXROOX5lyqwh6OlFhwkfg3P_koYZ9WDMdziK5wZirvN-PvMNt_U6ex3ck_gf7oDREED2cgJwVoudcXzf7B4N561GuLu11rCHmzo/s1600/Butterscotch.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPveX_THFXh8iaKsSGAhLfC3hIlNqDcpU8mXIFxlfrjXROOX5lyqwh6OlFhwkfg3P_koYZ9WDMdziK5wZirvN-PvMNt_U6ex3ck_gf7oDREED2cgJwVoudcXzf7B4N561GuLu11rCHmzo/s640/Butterscotch.JPG" width="640" /></a></div>
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These are my new favorite cookie. They are sweet and salty and the browned butter gives them a nice nuttiness. Crowd pleaser. Adapted slightly from <a href="http://www.twopeasandtheirpod.com/">Two Peas and Their Pod</a>. Makes ~12-15 cookies.<br />
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<b><u>INGREDIENTS</u></b><br />
1 stick unsalted butter<br />
1/2 cup brown sugar (packed)<br />
1/4 cup granulated sugar<br />
1 egg<br />
1 teaspoon vanilla extract<br />
3/4 cup flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt (plus more for sprinkling)<br />
1 teaspoon ground cinnamon<br />
1 1/2 cups old fashioned oats<br />
3/4 cup (heaping) butterscotch chips<br />
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First, brown the butter in a medium shallow pan over medium-low heat, continually stirring/scraping the bottom of the pan with a spatula. The butter will melt, then bubble and foam, then settle down and you'll notice brown bits beginning to come from the bottom of the pan and the butter will smell nutty and be amber colored. Remove from heat and pour into a small bowl to cool for about 20 minutes.<br />
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Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.<br />
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Whisk together the flour, baking soda, salt, and cinnamon in a small bowl and set side.<br />
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When ready, add both sugars and the browned butter to an electric mixer and beat together on medium speed for 3-4 minutes. Add the egg and vanilla and beat for another minute. On low speed add the flour mixture and beat just until combined. Add the oats and butterscotch chips and stir into the dough with a spoon.<br />
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Roll dough into heaping tablespoon-sized balls and slightly flatten in your palm before placing on cookie sheet. Sprinkle with a bit of sea salt and bake for 8-9 minutes. Remove from oven and let cool on a wire rack. Serve and enjoy.<br />
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<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0tag:blogger.com,1999:blog-2252804890783305220.post-61022369598529025142017-01-28T13:55:00.000-05:002017-06-17T15:47:31.888-04:00Grandma's Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UhvvYK82LE6cJ2J7QJZxKOxIVgdheuGnft6VuYQfaaVp4KrocTYKnKBZBKpecZXs9yosuAk1MYyj-l4-57wL_ux92Vp9oNEsVa2j7JS_cSdY7rZDhiWmmBnAHAQJKoHLmb2M6bFKJ-8/s1600/vegetablesoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2UhvvYK82LE6cJ2J7QJZxKOxIVgdheuGnft6VuYQfaaVp4KrocTYKnKBZBKpecZXs9yosuAk1MYyj-l4-57wL_ux92Vp9oNEsVa2j7JS_cSdY7rZDhiWmmBnAHAQJKoHLmb2M6bFKJ-8/s640/vegetablesoup.jpg" width="640" /></a></div>
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My friend Sarah and I have been buddies for decades, growing up together in North Carolina, and both ending up in New York City years later. She recently left New York and moved to San Francisco to start a new adventure, get re-inspired, and make more art (<a href="http://www.recycollagedesigns.com/">check out her stuff here!</a>). I miss her.<br />
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But when we both were in NYC we would get together for dinners, sometimes out at restaurants, but often at her apartment catching up over a good warm meal and bottle of wine. One night she made me this vegetable soup-- her Grandma's recipe-- and I've been in love with it ever since. Each time I make it I add or try something new and over the past few years have adapted it a bit, primarily making it less vegetarian (i.e., NOT vegetarian). Isn't it better to start every soup with bacon fat??? If you disagree, this can easily be made deliciously vegetarian by subbing the bacon fat with butter/olive oil and using vegetable broth instead of chicken broth. It is filling, satisfying, healthy. A perfect lunch or dinner.<br />
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<u>INGREDIENTS</u><br />
3 pieces of bacon<br />
1-2 tablespoons butter<br />
1 large onion, chopped<br />
1 fennel bulb, chopped<br />
1/3 cup flour<br />
1 large (28 oz) and 1 small (14 oz) can of diced tomatoes<br />
6 cups chicken (or vegetable) broth plus 2 cups water<br />
2 red potatoes, chopped<br />
1 cup canned (rinsed) red kidney beans<br />
4 celery stalks, diced<br />
4 carrots, diced<br />
green beans, 1-inch chop<br />
1/2 head of broccoli, chopped florets<br />
a handful of fresh dill, chopped<br />
red pepper flakes<br />
salt and pepper<br />
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Cook the bacon in the bottom of a large soup pot and cook until the fat is rendered. Remove the bacon and eat it (you just need the fat for the soup). Add a tablespoon or two of butter, along with the onion and fennel and cook, stirring regularly until softened. Add the flour and stir constantly for approximately 3 minutes.<br />
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Add the tomatoes (with juice from the can) and the chicken broth and water and bring to a low boil. Add the potatoes and let simmer for a few minutes. Add the kidney beans and the celery, and continue simmering for a few minutes. Add the carrots and green beans and cook until all vegetables are cooked through.<br />
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Lastly, add the broccoli, dill, red pepper flakes (to taste), and salt and pepper. Don't be afraid to season liberally with the herbs and seasonings! Serve with parmesan toast.<br />
<br />Sarahhttp://www.blogger.com/profile/10438701761236549538noreply@blogger.com0