tag:blogger.com,1999:blog-79693622857088020212024-03-05T18:49:04.754-08:00La Foodi BotaniqueStevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-7969362285708802021.post-83626025336098924662013-01-13T13:11:00.000-08:002013-01-13T13:11:54.230-08:00Spirited Infused Eggs<br />
<br />
As we all know, eggs have a porous shell, and will absorb flavors when introduced either for a long period of time or under extreme conditions. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCrPcCIEe6NsG4SnrOF_FZknhOibPUDyvdZYRjfbP05ToZHy9Ghu5P5Wdo382mwOlFJr0swYrYrFXnTkBzaZsL_4_UBFGa8HeZ0tcjAs2DLUH_rLk53yVZSEGpe0OU7IDR6cEN__zkcU/s1600/Infused+eggs+a.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCrPcCIEe6NsG4SnrOF_FZknhOibPUDyvdZYRjfbP05ToZHy9Ghu5P5Wdo382mwOlFJr0swYrYrFXnTkBzaZsL_4_UBFGa8HeZ0tcjAs2DLUH_rLk53yVZSEGpe0OU7IDR6cEN__zkcU/s320/Infused+eggs+a.jpg" /></a></div><br />
<br />
Place 6 eggs in a sauce pot with 2 cups of cold water. Add: <br />
1/2 cup of vodka<br />
1 Tbsp wine vinegar<br />
1 Tbsp red pepper flakes<br />
6 cloves garlic<br />
1 bay leaf<br />
3 cloves<br />
2 tsp sea salt<br />
<br />
Cover and heat to boil, after which add a drizzle of olive oil. Keep cover on, turn off heat, and let sit for 15 minutes. Cool the eggs in a bath and peel.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZcIb5MsWJK1XlIxpxnogsOeA_2Wz05mbJny2eL2W1YqCrZbWDYs67tnM2JIwuKUVWpP9unDakdE31yJxOrvU-LUYsrBI_iNWjxJ59OqYXEvOzJxGKyzI9WmEOeOoIK6Z8g0pfzVyZYU/s1600/Infused+eggs+b.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="192" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieZcIb5MsWJK1XlIxpxnogsOeA_2Wz05mbJny2eL2W1YqCrZbWDYs67tnM2JIwuKUVWpP9unDakdE31yJxOrvU-LUYsrBI_iNWjxJ59OqYXEvOzJxGKyzI9WmEOeOoIK6Z8g0pfzVyZYU/s320/Infused+eggs+b.jpg" /></a></div><br />
The flavor infusion is invisible, but detectable, like the slight hint of a person's scent that draws you in....<br />
<br />
Toast a slice of baguette or bagel, whatever bread can withstand an olive oil / garlic / salt massage (I prefer a baguette, but did not have one on hand). <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg986gJy2MGxv-1io7AWGwcLIwAfZy83qdHKXc1LJOV79BLSKckPPwSSp5KZj30YZ6eP6DErnLqcOCHvZjoDCmCQASPT9Xdphks4u_TlQqzlrFwNUJVV0wT2eEnto-77Yd3Rn59vgAlUfg/s1600/Infused+egg+C.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg986gJy2MGxv-1io7AWGwcLIwAfZy83qdHKXc1LJOV79BLSKckPPwSSp5KZj30YZ6eP6DErnLqcOCHvZjoDCmCQASPT9Xdphks4u_TlQqzlrFwNUJVV0wT2eEnto-77Yd3Rn59vgAlUfg/s320/Infused+egg+C.jpg" /></a></div><br />
I would pair this with a dry sparkling wine, which will assist in bringing out the delicate, subtle notes. Santé!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-30114774775201821832012-12-07T15:19:00.001-08:002012-12-07T15:28:51.867-08:00Milk Bathed Chicken with Shitake Mushrooms, Herbs and Spices<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6EKp3VZplzcYaDfBDknvPlVhfg2Q686tsyEuQJVhEgOQ8q5ClhK2BV6nyTj6z8E8pLQOI-RxszrCLDYJBpjeeXS82giNnehTiO7hcAr1udGd6TY6-p5n9w5S10vbETBTa__WAAMPoZU/s1600/2012-12-01+15.36.33.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6EKp3VZplzcYaDfBDknvPlVhfg2Q686tsyEuQJVhEgOQ8q5ClhK2BV6nyTj6z8E8pLQOI-RxszrCLDYJBpjeeXS82giNnehTiO7hcAr1udGd6TY6-p5n9w5S10vbETBTa__WAAMPoZU/s320/2012-12-01+15.36.33.jpg" /></a></div><br />
This one is delectable. The chicken is succulent and tender from the milk, and the mushrooms absorb the herb and spice combination fervently ;-) <br />
<br />
Oven at 400<br />
<br />
One whole chicken breast<br />
One cup Shitake mushrooms<br />
One cup milk<br />
1/3 cup chicken stock<br />
Tbs olive oil<br />
Tbs butter<br />
tsp dijon<br />
Tbs fresh chives<br />
tsp dried oregano<br />
tsp whole coriander <br />
Half a cinnamon stick<br />
One bay leaf<br />
Pepper (wait for salt)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiKapNyWkt-oilW9rxTUd2bYlJXpWIlPP4zYlpdORjinaCjXp3KNUunDKuNIE0i4Bd3-ErEz1EaYpngwwNMZRt_7Lpp3DqEQGP-7AnJDMGBkzV3ac6ZuCP-gN2bur2E-l7ozdQDDZ_Iw/s1600/2012-12-01+15.46.59.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtiKapNyWkt-oilW9rxTUd2bYlJXpWIlPP4zYlpdORjinaCjXp3KNUunDKuNIE0i4Bd3-ErEz1EaYpngwwNMZRt_7Lpp3DqEQGP-7AnJDMGBkzV3ac6ZuCP-gN2bur2E-l7ozdQDDZ_Iw/s320/2012-12-01+15.46.59.jpg" /></a></div><br />
<br />
Bake covered for 45 minutes. Add salt. Cook uncovered another 15 minutes.<br />
<br />
The result is not pretty, but a gastronomic success. If you are a curry person, I would add a tsp for punch, then serve it over rice. Or, if you want more carbs, add a cubed potato in before baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9r9N0McNV4m3rPhT1GfKDMry9GySO5hai3qxsQgBJSYNOIhyfyqYFcpVsE7_5OW_3WqXLVC7avRS5bhw0qyzPWXlF4V4T1a3PXF5pp4ga0JGNGN7eZdhT2nFSF9-yeCPPILM_8Y6yDM/s1600/2012-12-01+17.22.36.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs9r9N0McNV4m3rPhT1GfKDMry9GySO5hai3qxsQgBJSYNOIhyfyqYFcpVsE7_5OW_3WqXLVC7avRS5bhw0qyzPWXlF4V4T1a3PXF5pp4ga0JGNGN7eZdhT2nFSF9-yeCPPILM_8Y6yDM/s320/2012-12-01+17.22.36.jpg" /></a></div><br />
<br />
As for the wine, I surprisingly went with a Van Ruiten Carignane. It complemented the robust flavor combination of the dish quite well, and in itself is a supreme bottle. Cheers! StevieStevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-16491292209118255472011-08-12T00:57:00.000-07:002011-08-12T01:33:20.136-07:00Jamaican Allspice Canary Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL446ZDCY-tq0wjiYdLf1LyRCSeS5sOr5B8v_V_BctEANbUuIHyDh3Qu3gS9HtTrxM3wFicq9ePSAogwWVifwMgLsoqXx6VYaBEvZvith074JCUqeGotNjEOc9W2twkGyUM3i76icYEL8/s1600/Jamaican+beans.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL446ZDCY-tq0wjiYdLf1LyRCSeS5sOr5B8v_V_BctEANbUuIHyDh3Qu3gS9HtTrxM3wFicq9ePSAogwWVifwMgLsoqXx6VYaBEvZvith074JCUqeGotNjEOc9W2twkGyUM3i76icYEL8/s320/Jamaican+beans.jpg" /></a></div><br />
<br />
<br />
<br />
Had a fabulous time with this one today... the aroma in the kitchen was absolutely luscious. Another for the extract book. Needs "tweaking" but I have a great guinea pig ;-) Marinating salmon for the BBQ tonight to go along with it -- basic marinade, tamari, brown sugar, lemon extract, pepper flakes, white wine, rice vinegar, capers with juice, salt, pepper (treating it like lox).... <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-pzaXbAuZn0xGxxgTP-r9HQH2_vRbh-fcMCgNhMDkpRFm5rCliKP6_H-4np12Z8HDcR3YTgJnWc6Rmq1oIWqJ7HAZ4xjmSws6Nf_yp1J9VU94Zg5yG1hAWtJK8_NlKYq8mdjwu4KZr8/s1600/salmon+marinated+BBQ.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-pzaXbAuZn0xGxxgTP-r9HQH2_vRbh-fcMCgNhMDkpRFm5rCliKP6_H-4np12Z8HDcR3YTgJnWc6Rmq1oIWqJ7HAZ4xjmSws6Nf_yp1J9VU94Zg5yG1hAWtJK8_NlKYq8mdjwu4KZr8/s320/salmon+marinated+BBQ.jpg" /></a></div><br />
<br />
<br />
Jamaican Allspice Canary Beans<br />
<br />
Preheat oven to 350°F<br />
<br />
Place in Dutch oven:<br />
<br />
1 C Canary Beans<br />
2 C Filtered Water (Beans do not like hard water)<br />
1 C Chicken or Vegetable Broth<br />
1/2 C White Wine<br />
1 Tbsp Jamaican Allspice<br />
1 tsp Coriander seeds<br />
2 Tbsp Unsalted Butter<br />
1 Tbsp Olive Oil<br />
1 Tbsp Lemon Extract<br />
1/2 tsp Clove Extract<br />
1/2 tsp Cayenne (heat to taste, this yields medium)<br />
1 tsp Course Sea Salt<br />
1 tsp Ground Peppercorns<br />
1 tsp Granulated Honey<br />
2 Shallots (peeled, halved)<br />
1/2 banana (whole)<br />
1 tsp Grated Fresh Ginger<br />
1 tsp Rice Vinegar<br />
1 tsp Tamari<br />
<br />
Heat for 2 hours and check tenderness. If a cold salad is desired, make sure to check al dente and cool. If a mash is desired, cook 3 hours. Add optional curry and coconut milk if a curry over rice sounds appetizing. However, a playful road is....<br />
<br />
If desired, after 1 hour add:<br />
1 tsp Mustard Seed<br />
1 C Long Grain Brown Rice<br />
1 Jalapeño (whole)<br />
5 Large Shitake Mushrooms (or Fungi of choice)<br />
1 inch Chunk of Fresh Ginger (with skin)<br />
<br />
After half hour more, add:<br />
1/2 C Broth<br />
Lemon Rounds coated with Brown Sugar and Pepper Flakes <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpkSEV51WAYHgBtuQQxOGhVNQmrntegZUN4alkji-4H4YHoIDrlT_-xVCCTG4zUoHUNpNKmJS_XSRwJtH6gtaIwi2CBAOcYsDuMA1IWDw09S6BIhGQ0zfug__RTCzREq8thxLFbJw-BU/s1600/jamaican+bean+lemon+leftover.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpkSEV51WAYHgBtuQQxOGhVNQmrntegZUN4alkji-4H4YHoIDrlT_-xVCCTG4zUoHUNpNKmJS_XSRwJtH6gtaIwi2CBAOcYsDuMA1IWDw09S6BIhGQ0zfug__RTCzREq8thxLFbJw-BU/s320/jamaican+bean+lemon+leftover.jpg" /></a></div><br />
<br />
<br />
Reduce to 300 and cook for another hour or so. <br />
<br />
Used a Sauvignon Blanc in the preparation, but I think I will serve with a Chardonnay -- a Cakebread would nestle so well if I had one on hand! <br />
<br />
Cheers!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-7676383492666283132011-07-11T15:13:00.000-07:002011-07-11T15:15:03.669-07:00Three Extract Banana BreadWorking on recipes for Extract book. Section 1 -- Extracts, Research and Basics, Section 2 -- Recipes.... It will work itself out :-) Need a sexy name.....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sg9dwfYm_FkkQV55suioU0SA-J2BEmDJxW2C-i4BGqPM6xprrh3U-RHGISUDGO6cPqTIuswYCITU6NLkRvq94LOQhu_CQH6bTJY_30YPMH-pQ3zN3JzJ0sgVlo5J8vgSM3jrwkWQiWg/s1600/banana+bread+mix.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sg9dwfYm_FkkQV55suioU0SA-J2BEmDJxW2C-i4BGqPM6xprrh3U-RHGISUDGO6cPqTIuswYCITU6NLkRvq94LOQhu_CQH6bTJY_30YPMH-pQ3zN3JzJ0sgVlo5J8vgSM3jrwkWQiWg/s320/banana+bread+mix.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hDFcgJ4KQICHuKEzMAhYWrMM-AU-xeI07-TWghOhZYv_gg4lNAkAJww0C72mIB1efFiT-wLlxicAWFMI5BageSReHABvF2zdMrGJzglKNwwlcZcPa6r1mgmv-rPu2e3ypFYAdi8HWqU/s1600/banana+bread+cooked.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4hDFcgJ4KQICHuKEzMAhYWrMM-AU-xeI07-TWghOhZYv_gg4lNAkAJww0C72mIB1efFiT-wLlxicAWFMI5BageSReHABvF2zdMrGJzglKNwwlcZcPa6r1mgmv-rPu2e3ypFYAdi8HWqU/s320/banana+bread+cooked.jpg" /></a></div><br />
<br />
<br />
4 overripe bananas (previously frozen, and thawed)<br />
1/4 C melted butter<br />
1/4 C yogurt<br />
1/2 C light brown sugar<br />
1/4 C granulated honey<br />
1 egg, beaten<br />
1/2 tsp each vanilla, cinnamon, clove extracts<br />
1 C wheat flour<br />
1/3 C sweet potato flour<br />
1 tsp baking soda<br />
1/4 C pecan pieces<br />
<br />
<br />
This is a bread, moist with texture and character, that takes minutes to prepare and throw in the oven in the morning to wake up the house with sweet and spicy. Blend all ingredients, first wet then add dry. No need to over mix -- actually better if you take the rustic approach. Bake in a loaf pan at 350° F for about 1 hour.<br />
<br />
Good for tea time, or if after dinner a spot of coffee liquor (I prefer a snifter of cognac).<br />
<br />
Cheers!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com1tag:blogger.com,1999:blog-7969362285708802021.post-61939133324019284682011-06-18T13:09:00.000-07:002011-06-18T13:09:02.363-07:00Germany in June...Birgit and I cooked up a storm. She invented her version of a Monte Cristo, with grapefruit, sun dried tomatoes, and lemon thyme. Served with a duo of Tuscan wines (from my private reserve in her cellar that we obtained on our road trip to Italy), our tongues were exalted playing Sherlock Holmes in locating which taste buds to access in the identification process....<br />
<br />
Birgit made fresh pasta dough, and we assembled fresh parma ham ravioli with a crisp sage and butter sauce. So simple, so rustic, so absolutely wonderful.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDg3Elnv8091IXAYfUAfGp082cjOT6KvjdS7j8XxAF7wtI2kEG9RGj93h7ixVeTzT4HB3bIyScLSmqC69TVJgc1a27lmLz-urQFs4PXeaglkYc9qst9K9n-bIHIUkMWaI5yBFRJAJNi0/s1600/DSC_0947.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDg3Elnv8091IXAYfUAfGp082cjOT6KvjdS7j8XxAF7wtI2kEG9RGj93h7ixVeTzT4HB3bIyScLSmqC69TVJgc1a27lmLz-urQFs4PXeaglkYc9qst9K9n-bIHIUkMWaI5yBFRJAJNi0/s320/DSC_0947.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKS4kDcCFUvo6-_JW4dszDaH4h07-zmapRbTHEdudrR4z5D1vXFoaDr_YAXSL5A4vqebDggPSG2UUOSC6vQwh2zwATUCnqp9jIOeMBuaJpTPBZrooS1PdkXiRX7ExZOuY-qG9GDL9ric/s1600/DSC_0957.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIKS4kDcCFUvo6-_JW4dszDaH4h07-zmapRbTHEdudrR4z5D1vXFoaDr_YAXSL5A4vqebDggPSG2UUOSC6vQwh2zwATUCnqp9jIOeMBuaJpTPBZrooS1PdkXiRX7ExZOuY-qG9GDL9ric/s320/DSC_0957.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY52p0IU_LVZmtNQhP-Gq4ic05OOOOcinaFfAKtcEJDZP9oeMIn7P-Gm0MHkqTrKXkp2vy4qEoB0tVE4a5Qnx9VObZ-0c6gy4Wlj5TZBviWqqnJKAzpvYRgABlYUUYxWATE0b3H8Op6GM/s1600/DSC_0976.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY52p0IU_LVZmtNQhP-Gq4ic05OOOOcinaFfAKtcEJDZP9oeMIn7P-Gm0MHkqTrKXkp2vy4qEoB0tVE4a5Qnx9VObZ-0c6gy4Wlj5TZBviWqqnJKAzpvYRgABlYUUYxWATE0b3H8Op6GM/s320/DSC_0976.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIMOQRCeoLc2v-lAICDDVoStVIt7whmvATgtb0FHLAq9lAVXndEQdm-xX_gq5kd3ypJ0fldUQt4_tKyfyyizSUsZKNdcPR0TQpyNM-kQ2-FzFtl30nguqkxoZxB1BQQZ7yGtBRu_ClDI/s1600/DSC_0985.JPG" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIMOQRCeoLc2v-lAICDDVoStVIt7whmvATgtb0FHLAq9lAVXndEQdm-xX_gq5kd3ypJ0fldUQt4_tKyfyyizSUsZKNdcPR0TQpyNM-kQ2-FzFtl30nguqkxoZxB1BQQZ7yGtBRu_ClDI/s320/DSC_0985.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc4m0ihA8y7hR6R11DNTMF2X4YKsxll2yyFm8qRTl-z66t6DRLlh_yYj-M5ti9TgUCTYkD_B-wFFVWiL5nxxI4i10rPs-b9O353WXBIEeQZYIn04_DpkZkkTIBZtC_kF1TqAxjZOCA4c/s1600/DSC_1007.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijc4m0ihA8y7hR6R11DNTMF2X4YKsxll2yyFm8qRTl-z66t6DRLlh_yYj-M5ti9TgUCTYkD_B-wFFVWiL5nxxI4i10rPs-b9O353WXBIEeQZYIn04_DpkZkkTIBZtC_kF1TqAxjZOCA4c/s320/DSC_1007.JPG" /></a></div>The gold writing on the plate with the ultimate apple tart from an organic farm in Stuttgart means "Hip Gold." <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kMBYrYWSrJJRZutx7_8a6oGiig7CR0Rgt3Cu1N0pmqs861xw-0PKBw9RQCKWtdNqfdAg9k7HxGa1Mu-C2SVebu8-4CXSXxuWxz4xSQBP0kkG6Yed-Ai-nhpKzmB-gV2q48WafXAugP0/s1600/DSC_1013.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="214" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_kMBYrYWSrJJRZutx7_8a6oGiig7CR0Rgt3Cu1N0pmqs861xw-0PKBw9RQCKWtdNqfdAg9k7HxGa1Mu-C2SVebu8-4CXSXxuWxz4xSQBP0kkG6Yed-Ai-nhpKzmB-gV2q48WafXAugP0/s320/DSC_1013.JPG" /></a></div>And of course I had to try their sausage and sauerkraut....<br />
<br />
More pics to come from an incredible Bayrische meal in Munchen.<br />
<br />
Prost! StevieStevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-75781408905673712712011-05-12T10:24:00.000-07:002011-05-13T13:47:34.264-07:00Braised Curried Lamb with Garden Garlic and MushroomsLast night I had the simplest, but most ambrosial dinner for one....<br />
<br />
Curried lamb shoulder arm chop, seared then braised at 350 for a half hour (small cut) in red and white wine, chicken stock, olive oil, butter... with just pulled out of the ground garlic (used bulb and stalk), mushrooms, lemon, safron, and cayenne. The aroma alone was heavenly. Served with toasted pumpernickel, Greek yogurt, cucumber, on a bed of sprouts. Of course I reduced the braising liquid and plated with it -- the pumpernickel had a pregnable job to do....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdTBdKVc2g2PxpMCBagsQkIrT7e_s3qKdubkI402KdZEgYs73xNLQyakmPnMOmd6qHRwMz4DzZmRSwdPbzRuzLqyDfVdu1vDkKLAOpNtDbtJznF0niWY8Q6NoRlRjD3HB7YDGI8Q4ty0/s1600/curried+lamb+with+fresh+garlic.jpg" imageanchor="1" style="clear:right; float:right; margin-left:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqdTBdKVc2g2PxpMCBagsQkIrT7e_s3qKdubkI402KdZEgYs73xNLQyakmPnMOmd6qHRwMz4DzZmRSwdPbzRuzLqyDfVdu1vDkKLAOpNtDbtJznF0niWY8Q6NoRlRjD3HB7YDGI8Q4ty0/s320/curried+lamb+with+fresh+garlic.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlj07dd18DF-YxSu-6KzW-i9MB1wdCgK5SxFxImiSCqM4PPHYufqR2ozgcszRvrEel0Yd6bQcbtsQcRjRAuvCD-L_qM14NgeRd_jBTjhfPXHHNIK9JHARKVnpW7Bxce-tOW19jAW_Vxg/s1600/curried+lamb+with+fresh+garlic+cooked.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVlj07dd18DF-YxSu-6KzW-i9MB1wdCgK5SxFxImiSCqM4PPHYufqR2ozgcszRvrEel0Yd6bQcbtsQcRjRAuvCD-L_qM14NgeRd_jBTjhfPXHHNIK9JHARKVnpW7Bxce-tOW19jAW_Vxg/s320/curried+lamb+with+fresh+garlic+cooked.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Fkag72rpiTuVJdDEc9a3iceBJ3MiUWiEdhfohvxBHIBCbDpwD1Xgoki7nZCKi1zYxjoOqUqMeqshTUpm54pa_x8gMVHqqQonstFYsgY-rVRvBJUKzTvgYhACt6e6j4m6eHGu6unSBA8/s1600/curried+lamb+with+fresh+garlic+plated.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Fkag72rpiTuVJdDEc9a3iceBJ3MiUWiEdhfohvxBHIBCbDpwD1Xgoki7nZCKi1zYxjoOqUqMeqshTUpm54pa_x8gMVHqqQonstFYsgY-rVRvBJUKzTvgYhACt6e6j4m6eHGu6unSBA8/s320/curried+lamb+with+fresh+garlic+plated.jpg" /></a></div><br />
I paired it with a 2007 Australian Cabernet Shiraz. Simply delightful.<br />
<br />
Off to attend to my brining pork shoulder... pulled pork coming... to be continued....<br />
<br />
Cheers! Always find pleasure in true contentment, never guilt.Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-28036910437188439652011-05-02T22:39:00.000-07:002011-05-02T22:43:58.360-07:00The BBQ is meritorious of much more than meat....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittg4qdk5tvXl-dhsGgbALhklMR9cGAO7MtmWvpOWnNpx6jTjZ9-D_QLz795zEWaFgJBNY7cRmLsZE_s8a18abrkp0DvxlWTMOYS7IvInHTyyD8jJDrHrvQF_eNe6tju2oMbJ5z1CCpbk/s1600/grill+rosemary+potatoes.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittg4qdk5tvXl-dhsGgbALhklMR9cGAO7MtmWvpOWnNpx6jTjZ9-D_QLz795zEWaFgJBNY7cRmLsZE_s8a18abrkp0DvxlWTMOYS7IvInHTyyD8jJDrHrvQF_eNe6tju2oMbJ5z1CCpbk/s320/grill+rosemary+potatoes.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVzpdANdFU1kIixzhwP6rsOIX0vFtmh9VhTfGGDSh56mFO6isyPLMoZdaV98YgEeKWLcdXZimRbck4-yGFUnIpnCASZ0nlcWyDXiE7_eCaoJl0OH7H6dfmFO1ZxMnWTqYxblfMkQI5W8/s1600/grilled+artichoke.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVzpdANdFU1kIixzhwP6rsOIX0vFtmh9VhTfGGDSh56mFO6isyPLMoZdaV98YgEeKWLcdXZimRbck4-yGFUnIpnCASZ0nlcWyDXiE7_eCaoJl0OH7H6dfmFO1ZxMnWTqYxblfMkQI5W8/s320/grilled+artichoke.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmoxh5EaO8MCSh8Eu6lTRhXQuroxccdauZNBsw_Ro8dk9MtO7nGp_gszNADKK5qqqTas701IsZKOgIo7FyD9oOF9BQXl2rO2ku10FIIJ1zC02CCMFek_qY_IudIZUh7J57X9C3qp4bEw/s1600/2011-05-01+16.51.25.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmoxh5EaO8MCSh8Eu6lTRhXQuroxccdauZNBsw_Ro8dk9MtO7nGp_gszNADKK5qqqTas701IsZKOgIo7FyD9oOF9BQXl2rO2ku10FIIJ1zC02CCMFek_qY_IudIZUh7J57X9C3qp4bEw/s320/2011-05-01+16.51.25.jpg" /></a></div><br />
I have started to inhabit the most comforting place in the world again... the kitchen. However, just outside the door is an amazing grill, with a meister that accepts what I hand him wrapped in foil, sometimes in odd little shapes....<br />
<br />
Tonight, in addition to cayenne lime chicken and peppered steak, were kale in citrus, cognac, sauvignon blanc and honey... rosemary cognac potatoes... and the most delectable artichokes, grill bathed in olive oil, clove extract (vodka and cloves that sat for a week), olive oil, butter, fresh ground nutmeg, sea salt and pepper. I served it with a blue cheese, lemon, soy, fresh sage and olive oil dip. We were in ecstasy. <br />
<br />
Believe it or not, I had a 20 year old port, and he had a Mondavi Cabernet.<br />
<br />
It feels good to feel good again :-)<br />
<br />
Cheers! StevieStevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-5516740875315866442011-05-01T13:25:00.000-07:002011-05-01T13:25:13.379-07:00Easter Ham<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvszgeK3qSqO2GuzLiBG7z6hXutdmvjotu0BSavNQBJlcxxbqDknfnYhCfNIk_mKR-CbmsmYfwap3XzgYey2FsEIpeMFsdiJBBWWslpHOkWxxcvFgfUvA9TkkAutGRE6GNdXTq-k94j94/s1600/easter+ham.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvszgeK3qSqO2GuzLiBG7z6hXutdmvjotu0BSavNQBJlcxxbqDknfnYhCfNIk_mKR-CbmsmYfwap3XzgYey2FsEIpeMFsdiJBBWWslpHOkWxxcvFgfUvA9TkkAutGRE6GNdXTq-k94j94/s320/easter+ham.jpg" /></a></div><br />
Nothing like toothpicking orange slices to a pork shank. I braised it for 3 hours in broth, citrus juice, olive oil and port, slathered in local honey, sitting on a bed of fresh rosemary, with a court of celery, carrots, and onions.... It was a happy shank, and absolutely lustrous lip specking. <br />
<br />
I paired it with two types of wine. A white for me -- 2006 DEWN Riesling to Live (Méthode Champenoise, and I normally don't do Rieslings, unless they are early harvest). A red for Michael -- 2008 Van Ruiten Vineyards Pinot Noir. Delectable. Cheers!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-44188673420413477082010-12-29T07:08:00.000-08:002010-12-29T07:08:09.399-08:00A Taste of Summer in WinterWith the colder weather upon us, I decided to take a little break from the cold and share a memory that hopefully will put a smile on your face like it always does mine.<br />
<br />
My aunti <st1:state w:st="on"><st1:place w:st="on">Alberta</st1:place></st1:state> taught me how to cut a mango. She ran the only hotel on <st1:place w:st="on">Lanai</st1:place> – cooked, cleaned, did the books…. When we visited, she allowed me to hang out in the kitchen. There was always a lesson though – never a free ride. One morning, as my sleepy eyes tried to look over the stainless steel table, she said “Go out to the back, pick a mango, and cut it for the guests.” I was stunned – my brain was in overload: Do I need a ladder? I know I need a knife! How fast do I have to do this? I’m only 10!<br />
<br />
<div class="MsoNormal">So I composed myself and stated, “How do you want me to cut the mango?” She gave me the “let me help you” aunti look, and went to a basket of already picked mangoes. As she held one she said, “Cutting a mango is instinctive… you have to feel it. You cannot see the pit – so you have to follow your heart and cut down each side. The sweetness left around the pit is for you to munch on over the sink after you are done. The little squares you make are for the guests.” </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div class="MsoNormal"><o:p></o:p></div>A mango pit is oval in shape, with flat sides. The trick is to cut the “cheeks” from it. Stand it on end, and cut on either side lengthwise, leaving about an inch thick strip in the middle…. Here, lets make this easy:<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">1. Start with the Mango "cheek"; Fillet off its pit lengthwise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.freshmangos.com/images/007.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.freshmangos.com/images/007.gif" /></a></div><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.freshmangos.com/images/008.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.freshmangos.com/images/008.gif" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.freshmangos.com/images/009.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.freshmangos.com/images/009.gif" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;">(Images and directions courtesy of <a href="http://www.freshmangos.com/">Fresh Mangos.com</a>)</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"></span><br />
<div class="MsoNormal">Although for presentation sake, I usually don’t slice off the squares unless I am using them in a compote, sorbet, or sauce.<span style="mso-spacerun: yes;"> </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-spacerun: yes;"></span>I know your produce guy has shown this on air before, and it is widely known.<span style="mso-spacerun: yes;"> </span>However, it is one of the dearest memories I have – because I felt like <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;">aunti</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"> </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px;"><st1:state w:st="on"><st1:place w:st="on">Alberta </st1:place></st1:state></span>was sharing a secret with me that not many people knew….<span style="mso-spacerun: yes;"> </span><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The kitchen is a neutral zone – no judgment, fear, anger, worries.<span style="mso-spacerun: yes;"> </span><i><b>Just your own magic</b></i>.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cheers!<o:p></o:p></div><div class="MsoNormal"><br />
</div><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><br />
</span></div><div class="MsoNormal"></div><br />
<div class="MsoNormal"></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-15694801192393415452010-12-20T15:51:00.000-08:002011-01-01T19:50:41.734-08:00Glühwein<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFHeeX__yfUyd_M5jdor3svZ1Lmxoc2pF49pX70L6zBORmN4qOew10yVrLrBvywkynllB9dht46OBFfajkXouxGWsxQEjg2kIUFP5h115YRd8sN_5ZwOxFlgR43BZTZQk5Mgji07FpeE/s1600/Gluhwein.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFHeeX__yfUyd_M5jdor3svZ1Lmxoc2pF49pX70L6zBORmN4qOew10yVrLrBvywkynllB9dht46OBFfajkXouxGWsxQEjg2kIUFP5h115YRd8sN_5ZwOxFlgR43BZTZQk5Mgji07FpeE/s320/Gluhwein.jpg" width="240" /></a></div><h2 style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-color: rgb(170, 170, 170); border-bottom-style: solid; border-bottom-width: 1px; font-size: 19px; font-weight: normal; margin-bottom: 0.6em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0.17em; padding-top: 0.5em; width: auto;">Glühwein</h2><div><span class="mw-headline" id="Gl.C3.BChwein"><br />
</span></div><div>Our traditional method was a copper pot full of a robust red wine, citrus slices, cinnamon sticks and cloves on the fire hearth. A sugar cone soaked with liquor floated over the pot on a skewer, and was lit on fire in order to drip into the wine as it heated. The aroma filled the house. An easy way to replicate is:</div><div><br />
</div><div>1 bottle Burgundy or other hearty red</div><div>1/4 cup rum<br />
1 Tbsp maple syrup or brown sugar</div><div>1 sliced orange, with a few whole cloves pushed into the rind</div><div>1 cinnamon stick</div><div>fresh ground nutmeg</div><div><br />
</div><div>Heat over medium heat, do not boil. Serve and sip with an orange slice and a cinnamon stick if desired, or simply glug from a jug. Prost!</div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-76031615716407130702010-12-20T12:45:00.000-08:002010-12-20T13:11:38.307-08:00<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfaOtvRR7LQORjL9oUmlkmq24zTEU8XPL5OtBnUk0KEPX9fNgNW1sUPeh0DwLXinAX9A_M86IRGtS1XNRfiU1EzwnLU4BQuYILIbW7Stp9yqjFSqVcc03JvMXacWYKJ9Lt-czPCWzkCk/s1600/extract+cookies+on+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfaOtvRR7LQORjL9oUmlkmq24zTEU8XPL5OtBnUk0KEPX9fNgNW1sUPeh0DwLXinAX9A_M86IRGtS1XNRfiU1EzwnLU4BQuYILIbW7Stp9yqjFSqVcc03JvMXacWYKJ9Lt-czPCWzkCk/s320/extract+cookies+on+plate.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NLCdF8aPn0syZKWboWT1IwFkfdqjMRsFqDtsskVZ1d3d1pyYVifT6T5kNz_M_n8q5FhAk1BD8OwG4_78QNJCho1kVm9aGdAp_l4FUv8dFEB_ZHINs53X-aqhuXsxbRTQ1NZ1ml8Yg7c/s1600/extract+cookie+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NLCdF8aPn0syZKWboWT1IwFkfdqjMRsFqDtsskVZ1d3d1pyYVifT6T5kNz_M_n8q5FhAk1BD8OwG4_78QNJCho1kVm9aGdAp_l4FUv8dFEB_ZHINs53X-aqhuXsxbRTQ1NZ1ml8Yg7c/s320/extract+cookie+batter.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m5VNNYpzrNPG9AqjbRF2ciJ2Cj-FdSrx6lQrw6BaDcPQz6P5BMre6CmC1g_-Nk2gddThTc-CxdrvNdTpiUPnIZJsEJXY9fx5hyphenhypheneE6XNd9PZhIpaznCKykZJLPmYhT7DD1JM-JDFZmN8/s1600/Holiday+extract.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4m5VNNYpzrNPG9AqjbRF2ciJ2Cj-FdSrx6lQrw6BaDcPQz6P5BMre6CmC1g_-Nk2gddThTc-CxdrvNdTpiUPnIZJsEJXY9fx5hyphenhypheneE6XNd9PZhIpaznCKykZJLPmYhT7DD1JM-JDFZmN8/s320/Holiday+extract.jpg" width="320" /></a></div><br />
<br />
Simple and delicious.... Worth springboarding off of ;-) The Holiday extract this year is fennel, lemon grass, and clove.<br />
<b><br />
</b><br />
<b>Butterless Brown Sugar Holiday Biscuits</b><br />
<br />
2 cups brown sugar<br />
4 egg whites<br />
¾ cup flour<br />
1 Tbs olive oil<br />
2 Tbs Holiday extract<br />
2 crumbled graham crackers<br />
1 tsp baking powder<br />
½ tsp ground nutmeg<br />
Pinch of salt<br />
Dark chocolate squares optional<br />
<br />
Beat ingredients. Drop a full tablespoon on to oiled baking sheet. Bake @ 325 for 13 minutes.<br />
<br />
Serve with a warm anise liquor, or a <span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, 'Nimbus Sans L', sans-serif; line-height: 41px;">Glühwein </span>(recipe to come)<br />
Prost! And Happy Holidays.<br />
<br />
<div><br />
</div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-18734097785760788952010-11-24T07:57:00.000-08:002010-11-24T07:57:16.210-08:00Happy Birthday Stefanie!<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_TIW0mXIqgIs/Sz4IiJ5YOnI/AAAAAAAAANc/u1FilLNeKqs/s1600/birthday+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="http://1.bp.blogspot.com/_TIW0mXIqgIs/Sz4IiJ5YOnI/AAAAAAAAANc/u1FilLNeKqs/s320/birthday+cake.jpg" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today is our Executive Chef's birthday! I'm sure all of you would like to join me in wishing her a very Happy Birthday!</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-83217189640565302432010-10-11T08:34:00.000-07:002010-10-11T08:34:47.898-07:00Get your Spicy Pumpkin Cheesecakes!Since the holidays are fast approaching, I thought I'd let you all know I'm taking orders for my Lascivious Spicy Pumpkin Cheesecake! If you have never had it before, do yourself a favor and order one! Foodgasms guaranteed with each bite! I'll be posting pictures and prices as soon as I work that out.Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-61936442009314176452010-10-05T06:33:00.000-07:002010-10-05T06:39:49.163-07:00Manfred’s Garlic Soup with Tomatoes and Herbs<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">M</span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">y father’s simple, rustic garlic soup was an elixir when we were sick. I throw in tomatoes for the lycopene and fresh herbs from the garden. Not only do these give the soup an incredible aroma, but they also </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">help clear the sinuses. T</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">he healing properties of the constituents found in many of the common herbs are well known, and many of those herbs are probably right out your back door.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u><br />
</u></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<br />
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1qt Chicken broth</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">10 Garlic cloves</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Handful stale bread chunk</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp chopped fresh herbs (i.e. sage, oregano, rosemary, thyme)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tomato</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2tsp Pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pinches Cayenne, salt</span></li>
</ul><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat the chicken broth on the stove and find a large bowl.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel, smash and roughly chop the garlic cloves, toss in bowl.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Break off chunks of stale bread and cover the garlic.<br />
Dice the tomato and sprinkle over top of bread with herbs, pepper, cayenne and salt.<br />
Pour hot broth into bowl, cover with plate and let sit for 5 min.<br />
<ol></ol></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
Wine suggestion: Viognier</span></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-55583606835126088412010-09-19T18:42:00.000-07:002010-09-24T15:46:39.583-07:00Milky Swiss Chard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKusvmDS0Ib4T0hGUlWSXhTYjH5R-rlh2hwIEKW6eGo4XQcNwWuITLh0XaMoU5TCg-3MZstvYWhMvskzkYQaLZVYznU-YYgsJx_E3xGm2AQeZLhhBboLwFuseVPV5LjqhOc6Uq2kvSAQ/s1600/swiss+chard+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKusvmDS0Ib4T0hGUlWSXhTYjH5R-rlh2hwIEKW6eGo4XQcNwWuITLh0XaMoU5TCg-3MZstvYWhMvskzkYQaLZVYznU-YYgsJx_E3xGm2AQeZLhhBboLwFuseVPV5LjqhOc6Uq2kvSAQ/s320/swiss+chard+1.jpg" width="320" /></a></div><br />
Per Gail's request for recipes with greens:<br />
<div></div><ul><li>2 Tbsp olive oil</li>
<li>4 Tbsp (¼ cup) butter</li>
<li>Half a red onion, diced</li>
<li>1 clove garlic, minced</li>
<li>2 Tbsp flour</li>
<li>½ tsp each nutmeg, cinnamon, cayenne</li>
<li>1 tsp mustard powder</li>
<li>4 cups chopped Swiss chard</li>
<li>1 Tbsp honey</li>
<li>½ cup chicken or vegetable broth </li>
<li>1 cup milk</li>
<li>Salt and pepper to taste</li>
</ul><br />
<div></div><div><br />
<div></div>Heat olive oil and butter in a large pan over med-high heat. </div><div>Saute onion until translucent.</div><div>Add garlic, flour and spices and stir to a light brown rue, about 1 min.</div><div>Fold in Swiss chard, about 2 min.</div><div>Add honey, broth and milk.</div><div>Heat to a simmer while incorporating… turn to low, cover.</div><div>Cook for ten minutes.</div><div>Remove lid, stir, and heat for an additional five minutes to reduce.</div><div><br />
<div></div></div><div>Cheers!</div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com1tag:blogger.com,1999:blog-7969362285708802021.post-84047426358265613502010-09-13T11:15:00.000-07:002010-09-13T11:15:08.229-07:00Creamy Spinach Double Baked PotatoesThis is a quick and easy recipe I came up with for Gail, Pond Plant Girl, when she posted on my wall that she needed something "non salad" with fresh spinach and chives. She cooked it up and took a pic:<br />
<br />
<div> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjOgcLnWFf2SOs1-XABzwy42ZSvLDSqyRTnEGbifdvoBvx0zgGnvXGWC-GJasEhVTEPlecfvA_7-kEvgUH7p6tII3WaliVigeekTlt7wV8S5fro5jbbM6tJ9kFZzKBuvZiMZiWb8p9O8/s1600/potato+spinach+stuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGjOgcLnWFf2SOs1-XABzwy42ZSvLDSqyRTnEGbifdvoBvx0zgGnvXGWC-GJasEhVTEPlecfvA_7-kEvgUH7p6tII3WaliVigeekTlt7wV8S5fro5jbbM6tJ9kFZzKBuvZiMZiWb8p9O8/s320/potato+spinach+stuff.jpg" /></a></div><div> </div><br />
<div> </div><b>Creamy Spinach Double Baked Potatoes:</b><br />
<ul><li>2 large baking potatoes</li>
<li>4 cups fresh spinach</li>
<li>1/4 cup buttermilk </li>
<li>1/4 cup cream cheese </li>
<li>½ cup shredded mozzarella </li>
<li>½ red onion, diced </li>
<li>Salt and pepper to taste</li>
<li>Optionial:</li>
<li>4 Tbs sour cream</li>
<li>2 Tbs chopped chives</li>
</ul><br />
<div> </div>Preheat oven to 400°.<br />
<br />
<div> </div>Pierce potatoes with a fork, and bake at 400° for approximately 1 hour, or microwave by piercing with a fork, placing on wet paper towels, cooking on high for 15 minutes. In the mean time, par boil the spinach to wilt (2 min max) then throw in ice bath.<br />
<br />
<div> </div>Cut each potato in half lengthwise and scoop out about ¾ of the flesh into a bowl. Put shells on lightly oiled baking sheet. Add buttermilk, cream cheese, salt and pepper (if you want to be naughty, ¼ stick of butter) to bowl. Mash with a potato masher. Mix in drained spinach, cheese, and onion. Spoon mixture into shells. Bake at 400° for about 15 minutes. Top with sour cream and chives if you wish.<br />
<br />
With this one, I'd say have a glass of sauvignon blanc, or a pale ale.... Cheers!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-16184671084305989932010-09-09T09:30:00.000-07:002010-09-09T09:30:29.549-07:00Lox and then some. . .<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="internal-source-marker_0.379629947245121" style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In order of assembly…</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Toasted Bagel</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cream Cheese</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Capers</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Tomato</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Green Onions</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Smoked Salmon</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 16px; white-space: pre-wrap;">In the mean time…</span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br />
<span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Saute sliced mushrooms, chopped chipotle peppers, frenched red onion, and fresh sage in olive oil and butter. </span><span style="background-color: transparent; font-family: Arial; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Crack egg on top, add dried dill, paprika, salt and pepper. </span><span class="Apple-style-span" style="font-family: Arial; font-size: 16px; white-space: pre-wrap;">Slide on to completed bagel assembly. Top with fresh dill fronds.</span><br />
<span class="Apple-style-span" style="font-family: Arial; font-size: 16px; white-space: pre-wrap;">Serve with a side of red potato pancakes topped with a dollup of crème fraiche and chopped fresh dill.</span></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-81538931855455934452010-09-01T14:48:00.000-07:002010-09-01T14:50:29.635-07:00Slippery Toad in a HoleOne of the recipes from my children's cook book in progress for the budding chef….<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0_PacDbpjLvRdRKH7KsVLKPW_SeRVaB6JvTZ5TTxX-0gjYdBFWOJ5LakuST-YeJaeXvJXX7uLFZ6hfMsq91V4UQNg5sy79rDaIn6v1pD4ugaAzJOpa5KuOs_Ng6GISeyYtTqmWr3mws/s1600/slipper+toad+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0_PacDbpjLvRdRKH7KsVLKPW_SeRVaB6JvTZ5TTxX-0gjYdBFWOJ5LakuST-YeJaeXvJXX7uLFZ6hfMsq91V4UQNg5sy79rDaIn6v1pD4ugaAzJOpa5KuOs_Ng6GISeyYtTqmWr3mws/s320/slipper+toad+pic.jpg" /></a></div><br />
<br />
<span style="font-size: large;">Slipper or “Flip Flop” Toad in a Hole</span><br />
<br />
<br />
Olive oil<br />
1 Slice of French bread<br />
1 egg<br />
1 Tablespoon sliced black olives<br />
1/2 to 1Tablespoon grated parmesan (to taste)<br />
a few sprigs of fresh basil<br />
½ teaspoon paprika<br />
Salt and pepper<br />
<br />
Make sure mom, dad, or an adult friend is supervising you….<br />
<br />
Tools: 3 small bowls, a cheese grater, a cutting board, frying pan, kitchen scissors, spatula, and a soup can.<br />
<br />
Set your ingredients on the counter in front of you. Line them up in the order listed above. Crack the egg into one bowl, put the olives into the second, and grate the parmesan on to the cutting board and scoop into the third bowl. Cut up the basil leaves with the scissors into slivers like confetti, and put them in the bowl with the parmesan (save a sprig with two leaves for the “toe holds”). Add the paprika to the same bowl, and toss with a fork.<br />
<br />
Drizzle about a Tablespoon of olive oil in a pan and heat at medium. Use the soup can to press out a hole in the middle of the piece of bread – keep the round piece. Put the bread in the pan and slide it around a bit. Slip the egg from the bowl into the hole in the bread. Sprinkle a little salt and pepper on the egg, sprinkle on the olives, and cover with round piece (like a hat). Sprinkle the parmesan mixture over the whole thing. Fry for 2-3 minutes, or until the “hat” doesn’t wiggle any more if you shake the pan a little. If you can use a broiler, put it under it for a minute or two (otherwise just fry it a bit longer). Make sure to watch it closely with oven door slightly open. Use your spatula to put it on a plate. Put the two leaves of basil at one end to make it look like a flip-flop. If you have any left over basil you can sprinkle it around the plate to look fun! <br />
<br />
Enjoy!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com1tag:blogger.com,1999:blog-7969362285708802021.post-91115554127265674362010-08-31T15:44:00.000-07:002010-08-31T15:47:24.450-07:00Swiss Chard Sandwich with a hint of German<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NuALlq2CT_urLmie-kalEBIi2o8YGKXBz8DfUI7QV03sLt_cx5K1dT51DJoQBowGawmD_rR_DdMvYUvEVjB5C6ARf46kDa1b5dBeB52EKBsmL5QkuTc2pB5LQtsHwLtFJtuPZZ4tHBQ/s1600/swiss+chard+sandwich.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2NuALlq2CT_urLmie-kalEBIi2o8YGKXBz8DfUI7QV03sLt_cx5K1dT51DJoQBowGawmD_rR_DdMvYUvEVjB5C6ARf46kDa1b5dBeB52EKBsmL5QkuTc2pB5LQtsHwLtFJtuPZZ4tHBQ/s320/swiss+chard+sandwich.bmp" /></a></div><br />
Tomato, lightly fried German Speck (cured pork, in spices like juniper berries, nutmeg...), Swiss Chard sautéd in Riesling wine, Altemburger (semi-soft German cheese from goat's milk), fresh Basil... on toasted rustic German bread....<br />
<br />
Oh I so suffered making this one... sigh... such a labor of love. ;-) Glass of wine? I say, if you want white, go with a Chardonnay, unless you come across a gem of a dry Riesling. Red? Pinot Noir. Beer kinda guy? In the summer, go with a Weißbier (Wheat beer). In colder temps, perhaps a Bock.<br />
<br />
Prost!Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com1tag:blogger.com,1999:blog-7969362285708802021.post-25526123648946163092010-08-28T06:31:00.000-07:002010-08-31T16:07:43.809-07:00Simple Curried Lamb with Eggplant Caviar, Roasted Vegetables and Naan<div style="background-color: transparent; margin: 0px;"><span id="internal-source-marker_0.49260435719043016" style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Lamb chop (leg center slice)</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Curry powder (two good palm fulls)</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Garlic cloves (smashed)</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Rosemary sprigs</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Red wine</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Olive oil</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Salt, pepper, cayenne pepper</span></span><br />
<span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="white-space: pre-wrap;">(Put in plastic bag, mush around and let sit for at least an hour in the frig)<br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Eggplant</span></span><br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Asparagus</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Leek</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Brown mushrooms (baby bellas, shiitake)</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Garlic cloves (whole)</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Paprika, turmeric, cumin, pepper, cayenne pepper</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Olive oil</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Salt, celery salt</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Pepper</span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Naan</span></span><br />
<span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: inherit;"></span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
<br />
Preheat oven to 450<br />
<br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Wash the veggies </span></span><br />
<br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Trim the asparagus, cut the ends off the leeks and slice lengthwise to wash, trim mushroom stems and cut in half. Cut the eggplant into 2 inch chunks. Drizzle olive oil on a baking sheet. Arrange the asparagus, leeks, and mushrooms on one half, eggplant and garlic on the other. Drizzle more oil. Sprinkle all with spices (no salts on eggplant and mushrooms). Cover with foil and put in the oven. Turn the temp down to 350.</span></span><br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"> </span></span><span class="Apple-style-span" style="font-family: inherit;"><br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Put a few pieces of garlic naan (Trader Joe’s has a variety) on a baking sheet and drizzle with olive oil. Sprinkle with salt (course sea salt, if you have it). Set aside.</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span>Take the lamb out of the frig and let sit at room temp for 10 min. Heat a grill pan or skillet on med-high and add a little olive oil. Cook the lamb 5-7 min on each side (depending on thickness). When you flip the lamb, put the naan in the oven next to the veggies and turn the oven off. When the lamb is done, set it on a board to sit for 5 min. In the mean time, remove veggies. Put the eggplant and garlic in a Cuisinart with salts, pepper and little olive oil. Pulse until almost smooth. Place it in a bowl as side for the naan.<br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Remove the naan. Slice the lamb. Plate with the remaining veggies! </span></span><br />
<br />
<span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Might be nice to serve this dish with strained yogurt, diced cucumber, and your hot sauce of choice.</span></span><br />
<br />
I would go with a spicy Zin for this one....<br />
<br />
Cheers! </span></span></span></span></span></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-49180561140090547202010-08-26T08:13:00.000-07:002010-08-28T09:11:22.709-07:00Mango and Prosciutto Figs in Sparkling Spiced Honey BathMy aunti Alberta taught me how to cut a mango. She ran the only hotel on Lanai – cooked, cleaned, did the books…. When we visited, she allowed me to hang out in the kitchen. There was always a lesson though – never a free ride. One morning, as my sleepy eyes tried to look over the stainless steel table, she said “go out to the back, pick a mango, and cut it for the guests.” I was stunned – my brain was in overload: Do I need a ladder? I know I need a knife! How fast do I have to do this? I’m only 10! <br />
<br />
So I composed myself and stated, “How do you want me to cut the mango?” She gave me the “let me help you” aunti look, and went to a basket of already picked mangos. As she held one she said, “Cutting a mango is instinctive… you have to feel it. You cannot see the pit – so you have to follow your heart and cut down each side. The sweetness left around the pit is for you to munch on over the sink after you are done. The little squares you make are for the guests.” <br />
<br />
A mango pit is oval in shape, with flat sides. The trick is to cut the “cheeks” from it. Stand it on end, and cut on either side lengthwise, leaving about an inch thick strip in the middle…. Here, lets make this easy:<br />
<br />
Cubes <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
1. Start with the Mango "cheek"; Fillet off its pit lengthwise. 2. Cut 1/2" squares by scoring mango with a sharp knife. Do not cut through skin. 3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.<br />
<br />
With the courtesy of www.freshmangos.com<br />
<br />
Although, for presentation sake, I usually don’t slice off the squares unless I am using them in a compote, sorbet, or sauce. I know your produce guy has shown this on air before, and it is widely known. However, it is one of the dearest memories I have – because I felt like she was sharing a secret with me that not many people knew…. <br />
<br />
The kitchen is a neutral zone – no judgment, fear, anger, worries. Just your own magic.<br />
<br />
<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div id="internal-source-marker_0.18692782893776894" style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" >1 mango</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" >2 large figs</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">2 slices prosciutto</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">1 Tbsp butter</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">1 Tbsp honey</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">5 aniseed stars</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">½ tsp fresh grated ginger</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">Baby arugula</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">Pinches of: ground coriander, nutmeg, cinnamon </span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">pomegranate seeds</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">chopped fresh mint tossed with sugar</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">Sparkling wine</span></span></span></div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><br />
</div><div style="margin-bottom: 0pt; margin-left: 10.05pt; margin-top: 0pt;"><span style="background-color: transparent; font-size: 12pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">Prepare mango in the traditional scoured method. In skillet, heat butter on medium high. Place mango halves squares down in skillet. Wrap figs with prosciutto and place in pan, bottom down. After a minute, turn mangos over. Drizzle honey over figs and mango, add ginger, aniseed, spices, and a splash of sparkling wine. Cover for 2 minutes. Remove figs and mango halves, and arrange on a deep dish. Deglaze the pan with a little sparkling wine. Drizzle the sauce over the fruit. Add a fresh splash of sparkling. Sprinkle with baby arugula, pomegranate seeds and a pinch of sugared mint.</span></span></span></div></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-32876706639586615202010-08-21T10:48:00.000-07:002010-08-26T04:22:23.429-07:00Five Bean Fagioli all'Uccelletto<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">The diversity and richness of legumes aren't appreciated nearly enough, as far as I am concerned. Their nutritional content, texture, hardiness in the garden as well as in dishes....</span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApFxmxC0LZGb2gh5I1P3aDhyphenhyphenDWI08W5wgrQfcHDUPHK6ytlsDypzcAsGmltM4uBLu1_JjJ0ZUhRu99hby5SZclr0pmDXif30nbykxfGhQiaQ2ufPFyz9nE54QF4ZBKjKgKmLAYE4wAC4/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjApFxmxC0LZGb2gh5I1P3aDhyphenhyphenDWI08W5wgrQfcHDUPHK6ytlsDypzcAsGmltM4uBLu1_JjJ0ZUhRu99hby5SZclr0pmDXif30nbykxfGhQiaQ2ufPFyz9nE54QF4ZBKjKgKmLAYE4wAC4/s320/beans.jpg" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Faglioli all'Uccelletto, basically beans, tomato, and herbs, is a Tuscan staple that has the potential for greatness in every pot. It is what I consider a white canvas dish, begging for color, expression, and excitement. I could do a whole chapter on just variations of this dish, as I could with Pot-au-Feu or Paella. This "little bird" bean dish grants attention.....</span></span><br />
<br />
1/4 cup olive oil<br />
1 Tbsp butter<br />
1/2 onion, diced<br />
1/4 lb prosciutto, bite size rough chop<br />
2 ounces cleaned and chopped wild mushrooms (stems trimmed)<br />
1/2 cup white wine<br />
3 tomatoes, par boiled, peeled, rough chopped<br />
3 garlic cloves, chopped<br />
1 Tbsp fresh sage leaves, chopped<br />
1 tsp dried oregano<br />
1 sprig rosemary <br />
32 oz chicken stock<br />
2 Tbsp balsamic vinegar<br />
1 tsp ground cinnamon<br />
1 tsp ground nutmeg<br />
1 Tbsp capers, with juice<br />
1 Tbsp brown sugar<br />
3 cups beans (directions below)<br />
Salt and pepper to taste<br />
<br />
_____________________________________________________________<br />
<br />
<br />
<br />
<br />
The bean thing.....<br />
<br />
Black turtle beans<br />
Blackeye peas<br />
Great northern beans<br />
Red kidney Beans<br />
Baby lima beans<br />
(of course others can be substituted)<br />
<br />
The night before….<br />
In a large sealable plastic container, combine five one pound packages of dried beans. Retrieve 3 cups of the mixture, and place in a large pot. Cover with 8-10 cups of water and let soak overnight.<br />
<br />
In the morning….<br />
Drain the beans. Add another 8-10 cups of water, 2 bay leaves, and bring to a slight bowl, turn to low, simmer with lid cracked a bit for 30 min to 1 ½ hours, stirring occasionally and testing the softness. Skim off any foam. When desired tenderness is accomplished, keep the liquid in the pot and continue with the recipe….. <br />
<br />
In a separate pan, saute onions, prosciutto, and mushrooms in the olive oil and butter until onions are translucent and mushrooms have wilted. Deglaze with the white wine. Add a bit of the bean cooking liquid, and scrape the pan with a wooden spoon to loosen ingredients. Add to bean pot. Turn pot on medium. Add remaining ingredients. Simmer for 15 minutes. <br />
<br />
If you can get your hands on a Vernaccia di San Gimignano, you will be walking on clouds....<br />
<br />
<br />
Cheers!<br />
<br />
<br />
</div></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com1tag:blogger.com,1999:blog-7969362285708802021.post-65952363439714966392010-08-20T11:25:00.000-07:002010-09-09T10:10:41.188-07:00Nightshade and Lamb Napoleon<div style="background-color: transparent; margin: 0px;">Plants in the Solanaceae family are commonly referred to as “Nightshade” plants. There are a variety of genera in the family, including some highly toxic plants. However, I promise you, we won’t be cooking with any of those! Today's ingredients in this family are eggplant, potato, peppers, paprika, tomato, and tomatillos.<br />
<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 medium eggplant</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup of tomatillos, cleaned and halved</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 chili pepper, seeded</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 lime (juice and zest)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 large tomatoes</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 clove garlic</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">½ lb ground lamb</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 potatoes, grated</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 yellow bell pepper, finely diced</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 egg</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon paprika</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt and pepper to taste</div><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<ul><li>Slice the eggplant into ½” thick rounds, about 6 slices. Coat in salt and olive oil, place on baking dish and bake for 15min or until soft but slightly crispy.</li>
<li>In a Cuisinart or blender toss in the tomatillos, chili pepper, lime juice and zest, garlic, salt and pepper. Pulse until smooth (simple salsa verde). Place in refrigerator.</li>
<li>Slice the tomatoes in ¼” thick rounds. Top with salt and pepper, and place in refrigerator.</li>
<li>Form 4 lamb patties, about the same size in diameter as the eggplant rounds. Add salt and pepper and set aside.</li>
<li>Grate the potato, squeeze excess water with a paper towel, place in a bowl. Dice the yellow pepper and add to bowl (retain a little yellow pepper for garnish). Whisk up the egg, and add it to the bowl with paprika, salt and pepper. Mix together and form 4 patties slightly larger in diameter than the eggplant. Set aside.</li>
<li>In one skillet, add a healthy dose of olive oil and place on medium high heat. After it is brought up in temp, turn it down to medium heat. Cook the potato pancakes until dark golden on either side. Set on paper towels and salt.</li>
<li>In another skillet, drizzle a bit of olive oil and place on medium high heat. Cook the lamb patties until cooked through (3-5 min each side).</li>
</ul></div><br />
In a shallow bowl, layer:<br />
<br />
<ul><li>Potato pancake</li>
<li>Tomato</li>
<li>Eggplant</li>
<li>Lamb</li>
<li>Salsa verde</li>
<li>Eggplant</li>
<li>Lamb</li>
<li>Salsa verde</li>
<li>Tomato</li>
<li>Potato pancake</li>
</ul>Drizzle with salsa verde and sprinkle with remaining yellow peppers.<br />
<div style="margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 20px;"></div><br />
The acidity of the vegetables balance the richness and pungency of the lamb, and the slight crispiness of the potato pancakes adds texture. I wouldn’t pair this with a whimpy wine – a Bordeaux or Pinot Noir would partner nicely, unless you prefer a full bodied Zinfandel on the blackberry and pepper side. If you prefer white, a rich Pinot Gris. If you miniaturize them and make them an appetizer (using Japanese eggplant and small tomatoes), you could have fun and serve with a dry sherry.<br />
<br />
</div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0tag:blogger.com,1999:blog-7969362285708802021.post-91185077100749035952010-08-18T09:39:00.000-07:002010-08-21T08:11:10.546-07:00Thai Mushroom Soup<div style="background-color: transparent; margin: 0px;"><span id="internal-source-marker_0.9493797207251191" style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Cleaning out the spare bedroom in order to make it a rental. It is going to need one hell of a makeover. I need a Clean Sweep team!!! Donning my Tazmanian devil costume for the next few days. In between twisters, </span></span><span class="Apple-style-span" style="color: #fff2cc; font-family: Verdana; font-size: 15px; white-space: pre-wrap;">I wrote a new recipe for Thai Mushroom Soup -- for a visually impaired cook. </span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Thai Mushroom Soup</span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 portabella mushroom </span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">½ lb button or crimini mushrooms</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">½ lb shitake mushrooms </span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 Leek</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 fresh jalapeno ribbed and finely chopped</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">4 cloves garlic, chopped</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 Tbsp fresh ginger</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">2 Tbsp butter</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 Tbsp olive oil</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">3 cups chicken broth</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 cup coconut milk</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 Tbsp soy sauce</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 stalk lemongrass</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">2 scallions</span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">1 lime</span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<ul><li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Remove the stem from the portabella, and scrape the dark brown gills out with a spoon. Cut into 1 inch cubes.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Trim the stems of the other mushrooms and medium chop</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Leeks have quite a bit of dirt caught up in them, so need a thorough wash. Trim off the root. Feel the fat somewhat tough leaves, and follow them down to where they all meet, and cut them off there. What you have left is the white edible part of the leek. Cut in half lengthwise, and run under cold water, fanning the leaves. Place each half flat side down and cut into 1 inch half moons.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Cut the cap off the jalapeno and cut it in half lengthwise. Clean the seeds and ribs out with a small spoon. Rinse under cold water. Finely dice. Wash your hands thoroughly with soap, as the compounds which produce the heat transfer to your skin. </span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Give the garlic cloves one strong pound using the flat side of the knife. This makes it easier to remove the skins. Then give a few more pounds, and roughly chop.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">With a vegetable peeler, remove the skin from about two inches of the ginger root. Cut off about an inch, and finely dice, until you get about a tablespoon.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Heat the butter and olive oil in a large saucepan or deep skillet on medium high heat. </span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Add the mushrooms, leek, and jalapeno. Saute for five minutes, stirring occasionally.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Add the garlic and ginger, and saute for another minute</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Add the chicken broth, coconut milk, soy sauce, and lemongrass (not to be consumed, but for flavor).</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Reduce heat to medium low, cover, and let simmer for 10 minutes.</span></span></li>
</ul><ul><li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Wash the scallions, cut off the root tip. Feel the top of the leaves, and follow down until they feel firmly hollow. Cut there and discard what should be only an inch or two. Chop into quarter in rounds. Add to pot.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Zest the lime and juice it. Add to pot and stir.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Turn off the stove, and let it rest for 5 minutes with the lid on.</span></span></li>
<li style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Remove the lemongrass and serve.</span></span></li>
</ul><span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<div style="margin-bottom: 0pt; margin-left: 18pt; margin-top: 0pt; text-indent: -18pt;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Note: This would be a good accompaniment to a chicken and rice dish. </span></span></div><span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">It is my goal to write at least one a day. </span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;"><br />
</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">I made myself a sweet potato chimichanga, which was actually outstanding, and decided on a Chardonnay -- Sauvignon Blanc would have been too whimpy. Now I am watching a new episode of House (the one show on television I make it a point to watch). </span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">My tomatoes need support, and the artichokes need to be watered and fed. I have two big boxes of paperwork to go through. I need a vacation, but would ultimately feel guilty if I even had the means to take one…. I’ll just veg out listening to classical for a half an hour in the tub every once in a while -- that’ll work for now.</span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span class="Apple-style-span" style="color: #fff2cc;"><br />
</span><br />
<span style="background-color: transparent; font-family: Verdana; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="color: #fff2cc;">Cheers!</span></span></div>Stevie Galgon Lucienhttp://www.blogger.com/profile/01011163860408639488noreply@blogger.com0