tag:blogger.com,1999:blog-60020641692266816022024-03-13T00:09:11.802-07:00It's all about the food!One stop for all the recipe’s I find, I make, I like, and I want to keep. Enjoy! <br>
Use the "Labels" on the right to help locate your food type of interest.Jen's food thoughtshttp://www.blogger.com/profile/12809529862031777940noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-6002064169226681602.post-54904838181357987022023-08-19T16:11:00.006-07:002023-10-16T01:03:35.249-07:00Easy No Knead Sourdough Bread<p> I came across a recipe for wholewheat sourdough bread in Bake From Scratch magazine (July/August 2023). There was a beautiful peach pie on the cover, and having recently moved to the South, I knew I had to bake a peach pie. I still haven't baked a peach pie, but I have this bread a few time and all with delicious results. Tim and I managed to engulf almost an entire loaf the first time I baked it. We had bread and butter for dinner that night. I hope you find this bread as enjoyable.</p><p>You can also make an all white version, by simply replacing the whole wheat flour with white (bread) flour. The bread is softer when using all white flour. </p><p>You do not need to weigh your ingredients, this is bread. A little more a little less, it isn't going to hurt. I am going to write the recipe out twice, once in cups and the other in grams. I highly recommend a bread whisk for this recipe. it will save you a lot of headaches. This is also a soft dough. It is best done in a loaf pan but other shapes are possible, just beware that it will spread.</p><p><br /></p><p>1 1/2 cup bread flour </p><p>1 1/2 cup whole wheat flour</p><p>2 1/2 teaspoons kosher salt</p><p>1 1/4 cup warm water (80-90 degrees)</p><p>1/2 cup sourdough starter</p><p>2 tablespoons olive oil</p><p>All purpose flour for dusting</p><p><br /></p><p>1. In a large bowl whisk together flours and salt. Add remaining ingredients and stir together until a shaggy dough forms and no dry spots remain. </p><p>2. Cover and let rise in a warm, draft-free location for 4 hours, folding dough every hour. (To fold dough, carefully pull and stretch one side and then fold it over on itself. Repeat on all 4 sides.) After the final fold, cover and refrigerate dough for at least 8 hours or up to 24 hours. </p><p>3. Lightly dust work surface with four. Turn dough out onto surface and cover. Let stand for 20 minutes. Pat dough into a 9 X 7 rectangle, with the short side facing you. Fold bottom third of dough up; starting at the short side where the dough is folded, roll up dough into a log. Pull log, seam side down, towards you to create tension on surface. </p><p>4. Lightly oil a 9x5 inch loaf pan. Place dough, seam side down, in pan. Cover and let rise in a warm, draft-free place until doubled in size and risen just above sides of pan 2 1/2-3 hours. </p><p>5. Preheat over to 450 degrees. </p><p>6. Lightly dust top of dough with AP flour. Place in oven and immediately reduce temperature to 425. </p><p>7. Bake until golden and an instant read thermometer inserted in center reads 190, about 30 minutes, covering with foil during final 10 minutes of asking to prevent excess browning. Let cool in pan, on wire rack 15 minutes. Remove from pan, and let cool completely wire racks. Store in airtight container for up to 1 week. Wait at least 1 hour before slicing. </p><p><br /></p><p>Whole Wheat Sourdough (in grams)</p><p>190 grams bread flour </p><p>195 grams whole wheat flour</p><p>7.5 grams kosher salt</p><p>300 grams warm water (80-90 degrees)</p><p>113 grams sourdough starter</p><p>28 grams olive oil</p><p>All purpose flour for dusting</p><p>1. In a large bowl whisk together flours and salt. Add remaining ingredients and stir together until a shaggy dough forms and no dry spots remain. </p><p>2. Cover and let rise in a warm, draft-free location for 4 hours, folding dough every hour. (To fold dough, carefully pull and stretch one side and then fold it over on itself. React on all 4 sides.) After the final fold, cover and refrigerate dough for at least 8 hours or up to 24 hours.</p><p>3. Lightly dust work surface with four. Turn dough out onto surface and cover. Let stand for 20 minutes. Pat into a 9 X 7 rectangle, with the short side facing you. Fold bottom third of dough up; starting at the short side where the dough is folded, roll up dough into a log. Pull log, seam side down, towards you to create tension on surface. </p><p>4. Lightly oil a 9x5 inch loaf pan. Place dough, seam side down, in pan. Cover and let rise in a warm, draft-free place until doubled in size and risen just above sides of pan 2 1/2-3 hours. </p><p>5. Preheat over to 450 degrees. </p><p>6. Lightly dust top of dough with AP flour. Place in oven and immediately reduce temperature to 425. </p><p>7. Bake until golden and an instant read thermometer inserted in center reads 190, about 30 minutes, covering with foil during final 10 minutes of asking to prevent excess browning. Let cool in pan, on wire rack 15 minutes. Remove from pan, and let cool completely wire racks. Store in airtight container for up to 1 week. Wait at least 1 hour before slicing. </p><div><br /></div><p><br /></p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-35615130462032228172023-04-18T19:16:00.029-07:002023-05-19T10:38:14.557-07:00Gochujang Roast Chicken<p> As often happens in life, I run across a fabulous recipe, make it and then can never seem to locate it again. 🤦‍♀️ This is how and why this blog came into existence. My brilliant husband suggested that I have one place where I put my favorites, so we never loose them again. I don't always follow this wonderful advice, but occasionally, I do. </p><p>Last year we harvested our first chickens. We got them as day old chicks and raised them, first inside the house in a brooder, and later, outside in our newly built chicken tractor. We picked Delaware chickens, with the plan of keeping them, breeding them, and repeating the entire process. Instead we ended up dispatching all of them. For those of you who follow my instagram of facebook feed, you might recall this around Christmas in 2022. For those that don't, I've included a few photos that I think will be of interest.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBJK3Dsa5eD25H0-8OmD0pTuo2Cg30bn5gPrt0n2FjmfgNzoyri5B_b5aZtTGxwCwE9H2PuqMcZta_VGeuk3d9wqv-fJLd8PAzT2yaHtMvZaWAdbcPLoLgU54rHxRfb5mD-ZBtaIl8jQiA2lmCEUDbd4vhtEz3BWsW3FQmEULmeXpTlQ07ivjU9TA/s2000/A32DCBFA-7B1B-4D08-8BB7-30E17DEDBFCF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBJK3Dsa5eD25H0-8OmD0pTuo2Cg30bn5gPrt0n2FjmfgNzoyri5B_b5aZtTGxwCwE9H2PuqMcZta_VGeuk3d9wqv-fJLd8PAzT2yaHtMvZaWAdbcPLoLgU54rHxRfb5mD-ZBtaIl8jQiA2lmCEUDbd4vhtEz3BWsW3FQmEULmeXpTlQ07ivjU9TA/s320/A32DCBFA-7B1B-4D08-8BB7-30E17DEDBFCF.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p>When we choose to process the chickens, it was in December and we were getting close to Christmas. It had also gotten cold and we knew it was just going to get colder. So instead of waiting for just the perfect time when the chickens were plump, we instead chose a day we knew would be sunny, and with the help of our good friends April and Tim, we completed our meat chicken grow.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCeGeHFkubq1HATFHFVQCumyjM1eM6TnjlauUWTxUx0OeIt4gYbuwGk38ws-Wk1rnB4w37HigR7Gs0vHSQs-oLcTlWsMwdv9a9raHa8BVonQOCDPOUfU82YmCcdAwtj-H230jcMfWXBMIJJxzL35jIs98tPI9Mqw1vcGxAslfskTBZIEphE_JBCtM/s2000/725D4A25-78AE-4613-8060-DEEBC1BA7081.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCeGeHFkubq1HATFHFVQCumyjM1eM6TnjlauUWTxUx0OeIt4gYbuwGk38ws-Wk1rnB4w37HigR7Gs0vHSQs-oLcTlWsMwdv9a9raHa8BVonQOCDPOUfU82YmCcdAwtj-H230jcMfWXBMIJJxzL35jIs98tPI9Mqw1vcGxAslfskTBZIEphE_JBCtM/s320/725D4A25-78AE-4613-8060-DEEBC1BA7081.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDPSuVMdXiI8-CRfbBlLhPRhRPcSRJRIr1Go-A1yFh_USOl_mb-6ZHtYRfzWmagbElj-vqaaPURRiQdEFeTj3Q7XpKX9jntLPfv6VJvN5AV4kJPnVh7KqRZynmwSdY8pBMK9ixsjuBU1A0MwdwXVHizoxkvlyrJSYxDZoee_pIkQJ5kyBAlX3WZiZ/s2000/29212955-2818-4E38-9D9D-736C34E776F7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinDPSuVMdXiI8-CRfbBlLhPRhRPcSRJRIr1Go-A1yFh_USOl_mb-6ZHtYRfzWmagbElj-vqaaPURRiQdEFeTj3Q7XpKX9jntLPfv6VJvN5AV4kJPnVh7KqRZynmwSdY8pBMK9ixsjuBU1A0MwdwXVHizoxkvlyrJSYxDZoee_pIkQJ5kyBAlX3WZiZ/s320/29212955-2818-4E38-9D9D-736C34E776F7.jpeg" width="240" /></a></div><br /><p><br /></p><p>Now the chickens we raised were not Cornish Crosses and they were not the size we had hoped they would be. They are tasty, and we are still enjoying them. This recipe is our favorite way of eating them. I make this and cut the chicken right down the middle, and we each eat half with some rice. I hope you enjoy it with your chicken, store bought or home grown. This recipe is for a "standard" sized chicken.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwZu4xpm2iks8VFAoeuM8nZ8fPA6ZS8lxWpK4VJ7tAOX7DaUfXPRKy67hK-MC5mcnpV14Ot1vmMH7sfG1ArMZF_jLp8a6nOXmaCMD5j-SsFQPibheDV-WqsYwuSqfls7AJK8SWxwzinB68imfi0785zeOXDBn00jWzxMHQ1AKH0cGFQMJcYgNgYWI/s2000/8E1E69FA-9F4F-4044-A6AB-63BDCD85EE21.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="2000" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwZu4xpm2iks8VFAoeuM8nZ8fPA6ZS8lxWpK4VJ7tAOX7DaUfXPRKy67hK-MC5mcnpV14Ot1vmMH7sfG1ArMZF_jLp8a6nOXmaCMD5j-SsFQPibheDV-WqsYwuSqfls7AJK8SWxwzinB68imfi0785zeOXDBn00jWzxMHQ1AKH0cGFQMJcYgNgYWI/s320/8E1E69FA-9F4F-4044-A6AB-63BDCD85EE21.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p><p>Gochujang Chicken</p><div style="text-align: left;">1 31/2-4 lb whole chicken</div><div style="text-align: left;">Salt and pepper<br />1/4 cup Gochujang<br />1/4 cup plus 2 tablespoons toasted sesame oil</div><div style="text-align: left;">1 teaspoon honey plus 1 tablespoon</div><div style="text-align: left;">1 teaspoon soy sauce plus 1 tablespoon </div><div style="text-align: left;">1 clove garlic, minced</div><div style="text-align: left;">1 tablespoon finely grated ginger</div><div style="text-align: left;">1 tablespoon EVOO</div><div style="text-align: left;">14 cup sesame seeds</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Optional, for sauce</div><div style="text-align: left;">1 cup kimchi</div><div style="text-align: left;">1 tablespoon rice wine vinegar</div><div style="text-align: left;">Green onions for garnish</div><div style="text-align: left;"><br /></div><p style="text-align: left;">1. Preheat oven to 400. Season chicken inside and out with salt and pepper. Gently loosen skin on breast and legs, being careful not to rip it. Fold wing tips under chicken.</p><p style="text-align: left;">2. In a medium sized bowl whisk together Gochujang, 1/4 cup sesame oil, 1 teaspoon honey and 1 teaspoon soy sauce, ginger, garlic. Set aside 2 tablespoons of the mixture in a separate bowl for the glaze. Rub the remaining Gochujang mixture on the outside, inside cavity of the chicken and under the skin. </p><p style="text-align: left;">3. Heat oil in a 9 or 10-inch cast iron skillet over medium heat. Add the chicken, breast side up, and cook until the bottom starts browning, 3 to 5 minutes. Spoon and rub and remaining Gochujang mixture (not the glaze) over the chicken, then transfer the chicken to the oven. Roast until the chicken is well browned, basting once with the pan drippings, 35 to 40 minutes, tendering the chicken with foil if it starts to get too dark.</p><p style="text-align: left;">4. While the chicken bakes, toast the sesame seeds in a small, dry non-stick skillet over medium heat. Stir until brown and then remove from heat and let cool. Stir remaining 1 tablespoon honey, and 2 tablespoons of sesame seeds into the reserved 2 tablespoons of Gochujang mixture to make the glaze.</p><p style="text-align: left;">5. After the chicken has roasted for 35 to 40 minutes, spoon half the honey sesame glaze on top, gently spreading it to cover the leg and breast. Continue to roast until a thermometer inserted into the thigh registers 170 degrees, 10-15 minutes. Halfway through, spread the remaining glaze on the chicken. Remove chicken to cutting board and let rest 15 minutes. </p><p style="text-align: left;">Here is the final step. We have not made the sauce, and I don't think it needs it. </p><p style="text-align: left;">6. While the chicken rests make the sauce: put the kimchi in a blender along with the rice wine vinegar and the remaining 2 tablespoons of sesame oil and 1 tablespoon soy sauce. Carefully add 1 tablespoon of the dripping from the skillet. Blend until the sauce is very smooth, adding 1 to 2 tablespoons of water to loosen if necessary. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSs8u1AYKR8AZJT3XPhVEWjIgbz3T2qDunUfp8ooogw1mAlX1k7fX0HY4ONKyNF0lxvojQd3V0bwqMTEDyIInLMP5LSnpE1oQVOvfxaTay3P8bxZ-8-KOkMSBnZ67b4lzn653tqDiCfhamARsnr4tC9mmA3BqDYvvlLDAQ7HYRdAJQMC2vdWF2GYz/s2048/586D69F2-14A2-40F6-BC62-372510440CA4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSs8u1AYKR8AZJT3XPhVEWjIgbz3T2qDunUfp8ooogw1mAlX1k7fX0HY4ONKyNF0lxvojQd3V0bwqMTEDyIInLMP5LSnpE1oQVOvfxaTay3P8bxZ-8-KOkMSBnZ67b4lzn653tqDiCfhamARsnr4tC9mmA3BqDYvvlLDAQ7HYRdAJQMC2vdWF2GYz/s320/586D69F2-14A2-40F6-BC62-372510440CA4.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIe4PCigVJl0sQr32V1j0FB5IcZ5k7-h_-E4Y9LHIy2bYysUHAMeCayk8S_G9aJCkzlQ3uaDFUGeQ0h-ECc4_8g_3v4eZvihvWUtejWWzjPIDPFufxdIWg-zq5EB7rmAmNZOL56zXLJShaczQundpph6JKYbSLVmakGqw9uNU3DaLUST9jxhxktfZ/s2048/B2F5053B-995C-42D6-A86B-51054E32A746.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIe4PCigVJl0sQr32V1j0FB5IcZ5k7-h_-E4Y9LHIy2bYysUHAMeCayk8S_G9aJCkzlQ3uaDFUGeQ0h-ECc4_8g_3v4eZvihvWUtejWWzjPIDPFufxdIWg-zq5EB7rmAmNZOL56zXLJShaczQundpph6JKYbSLVmakGqw9uNU3DaLUST9jxhxktfZ/w404-h240/B2F5053B-995C-42D6-A86B-51054E32A746.jpeg" width="404" /></a></div><br /><p style="text-align: left;"><br /></p><p><br /></p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-31162309749011787622023-02-15T19:51:00.002-08:002023-02-15T19:51:49.951-08:00Lion's Head Soup<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ9kk_PHG5LSNq12Xb3jYgtcfSZKAHZ-obh-DswfZrwZe8_ag76oIoHaI-O4vdfRm_1qhbUVNhSWLayEVyIV6yQRTXftFdZu1GugRZBAPkuxEa7rWBPJ7NeXA66VwoZkxRwWs79abZadwTG-ML79Xd4FnFLGBbhbpPaq4LY7bnXAOdnsFvA5MOh_k/s2048/315C04BE-6548-4707-90D2-D165B476E13B.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJ9kk_PHG5LSNq12Xb3jYgtcfSZKAHZ-obh-DswfZrwZe8_ag76oIoHaI-O4vdfRm_1qhbUVNhSWLayEVyIV6yQRTXftFdZu1GugRZBAPkuxEa7rWBPJ7NeXA66VwoZkxRwWs79abZadwTG-ML79Xd4FnFLGBbhbpPaq4LY7bnXAOdnsFvA5MOh_k/s320/315C04BE-6548-4707-90D2-D165B476E13B.jpeg" width="320" /></a></div><br /><p><br /></p><div style="text-align: left;">1 lb ground pork<br />1 egg<br />1 tablespoon cornstarch<br />2 teaspoons.sesame oil<br />1 tablespoon minced or grated fresh ginger</div><div style="text-align: left;">1 teaspoon salt</div><div style="text-align: left;">2 green onions</div><div style="text-align: left;">1 tablespoon olive oil</div><div style="text-align: left;">1 head of cabbage, Napa preferred</div><div style="text-align: left;">2 cups chicken or pork broth</div><div style="text-align: left;">2 cups water</div><div style="text-align: left;">1 tablespoon soy sauce</div><div style="text-align: left;">2 teaspoons sesame oil</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix together the pork, egg, 2 teaspoons sesame oil, ginger, salt and half of the green onions and then set aside. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Heat the olive oil in a large skillet that will be able to hold all the ingredients. On high heat, heat oil and then add cabbage, stirring constantly until cabbage begins to wilt, 2-3 minutes. Add water, stock and soy sauce. Bring to boil and then lower heat to medium.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Form meat into 1 inch balls and drop into soup. When all the meatballs are added, cover with a lid, turn down heat and let simmer for 10 minutes. Remove lid, taste and add salt if needed. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add sesame oil and leftover green onions to soup and serve.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Next time I make this, I am going to add 1 finely shredded carrot in with the cabbage for some additional color. Also, the ordinal recipe called for chicken stock, but I didn't have any so I used homemade pork stock. </div><div style="text-align: left;"> </div><p><br /></p><p><br /></p><p><br /></p><p>Original recipe by Lei Lei Wyatt</p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-25096560917174167912022-10-24T13:13:00.001-07:002022-10-24T13:13:40.832-07:00 Sugar Cookies<p> The baking season is nearly upon us, and the time for baking and planning for baking is neigh. One of favorite and least favorite cookies to bake are the classic sugar cookie with royal icing. The cookies are simple and straight forward, as is the royal icing. Getting the icing the correct consistency is the part that gives me pause. </p><p><br /></p><p>Sugar Cookies</p><p>3 1/2 cup all purpose flour</p><p>1 cup butter (or margarine, but butter is better), softened</p><p>3/4 cup sugar</p><p>1/2 cup light corn syrup</p><p>1 tablespoon lemon juice</p><p>1/4 teaspoon salt</p><p>2 large eggs</p><p><br /></p><p>1. Combine everything in a large bowl and mix on low speed until well blended. Wrap dough in plastic wrap and put in fridge for 2 hours, or firm enough to handle. </p><p>2. Preheat oven to 350. On well floured surface, with a floured rolling pin, roll out cookie dough to 1/8 inch thickness. With floured cookie cutters, cut dough into different shapes. Bake on ungreased sheets (I like to use parchment paper), 1/2 inch apart. Bake 5-7 minutes until golden.</p><p><br /></p><p>Royal Icing</p><p>16 ounces (4 cups) powdered sugar</p><p>1/3 cup warm water</p><p>3 tablespoons meringue powder</p><p><br /></p><p>Combine sugar and meringue powder in bowl. Slowly add water and mix until combine. The recipe I use says that you should keep mixing until a knifes drawn through the frosting leaves a clear cut path behind. I like to use a thinner icing. Tint as desired, keep covered when not in use.</p><p><br /></p><p><br /></p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-47133599925806071472020-12-06T15:58:00.000-08:002020-12-06T15:58:05.153-08:00Sherry Cake<p> When I was a little girl, this cake was a sign that Christmas or Easter were imminent. Every year, without fail, my Mom made this cake for my Grandmother (her mother). My grandmother always enjoyed it with a dollop of whipped cream, but my husband and I will eat the leftovers right out of the pan. Sometimes we even stop for a plate and fork. Sometimes. </p><p>This cake is super easy, delicious and pretty. I hope you give it a try and it becomes a holiday dessert staple in our home. Pro Tip: the corner pieces are the best!</p><p><br /></p><p>This is not the recipe to use expensive sherry. I use Sheffield sherry, regular or cream, it makes no difference. (Cream sherry does not contain cream) I have used more expensive sherry and the cake did not taste as good. So save the good stuff for wine and cheese night. Buy a bottle of the cheap stuff and keep it under the sink like my mom did, and pull it out for this cake.</p><p><br /></p><p><b>Mom's Sherry Cake</b></p><p>4 eggs</p><p>1 box yellow cake mix</p><p>1 large box (5.1 oz) <b>instant</b> vanilla pudding </p><p>1 cup of sherry</p><p>2/3 cup neutral tasting oil, such as vegetable or canola (do not use olive oil)</p><p><br /></p><p>This recipe can be made with or without a mixer.</p><p>In a bowl, add the eggs and give them a quick whisk to break them up. Add cake mix, pudding mix, sherry and oil and mix to combine. </p><p>Pour into greased 13x9 inch pan (Pyrex) and bake at 350 degrees for 45-50 minutes or until a toothpick or cake tester comes out clean, when center of cake is pricked.</p><p>While the cake is still warm, use a fork and prick the cake all over. Be careful, the cake is hot, the pan is hot and the crumb can be tender. </p><p>In a separate bowl combine the following:</p><p>3 cups of powdered sugar</p><p>2/3 cup sherry</p><p>Pour the mixture evenly over the still warm cake. It is all right if there are little bits of powdered sugar on top of the cake.</p><p>Allow the cake to cool completely and serve alone or with a dollop of whipped cream. </p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-90987445411555434552020-09-25T09:46:00.004-07:002020-09-25T09:46:30.596-07:00From Appetizer to Main Course<p> Chicken Satay is on of my favorite things to eat. And this is, without a doubt, my favorite recipe for it! It's pretty easy, and a food processor makes it even easier. </p><div style="text-align: left;"><br /></div><p>This recipe was originally an appetizer, but we like it as a main course. We usually make a a whole bunch and feast on this for days. You can half the recipe for a smaller batch. </p><p>Skinless, boneless chicken breasts</p><p><b>For the marinade:</b></p><p>3/4 cup neutral tasting oil</p><p>1/2 cup soy sauce</p><p>1/2 cup lime juice</p><p>2 inch piece of ginger, peeled and chopped</p><p>3-6 cloves of garlic</p><p>4 tablespoons brown sugar </p><p>2 teaspoons Chinese style chili sauce</p><p>4 tablespoons chopped cilantro</p><p><br /></p><p><b>For the peanut sauce:</b></p><p>4 tablespoons (smooth) peanut butter </p><p>4 tablespoons soy sauce</p><p>2 tablespoons sesame oil</p><p>4 green onions, finely chopped</p><p>4 garlic cloves</p><p>2-4 tablespoons lime juice </p><p>2 tablespoons brown sugar </p><p>Optional accompaniments:</p><p>Lettuce leaves for wrapping</p><p>Thinly sliced carrots, peppers, green onions</p><p>Sesame seeds</p><p><br /></p><p>1. To make the marinade put all the ingredients in a food processor or blender and process until smooth and well blended, scraping down the inside of the bowl several times. pour marinade into a non-metallic bowl that is big enough to hold both the marinade and the chicken.</p><p>2. Put all the sauce ingredients into the same processor bowl or blender and process until well blended. If the sauce is too thick, add a little water and process again. Pour into small bowl, cover and set aside until ready to serve.</p><p>3. Now comes the time to decide, if you want to make the appetizer, slice the chicken into thin strips. If you want to make a main dish, you can keep the pieces fairly large. This is also the time to decide if you want to grill the chicken or cook it in the oven. We like to grill it, so we keep the pieces fairly large to make them easy to manage. </p><p>If you are going to make the appetizer, you will want to thread the chicken on soaked bamboo skewers. If not, no need to worry.</p><p>4. Place all the chicken in the marinade. Cover with plastic and refrigerate over night. You will want to go in and turn the chicken at least once so that everything gets a good, equal marinade.</p><p>5. If you are going to grill them, go for it! Cook until done and serve with peanut sauce on the side. We like to wrap the chicken in lettuce leaves and add some thinly sliced carrots, chopped peanuts, a sprinkle of green onion. What you can add is endless. </p><p>6. If you want to make appetizer and cook it in the oven, get a cookie sheet and cover it with foil. Preheat your broiler and soak you bamboo skewers I was water. Paint a fine layer of oil on your foil. Thread the chicken onto your pre-soaked bamboo skewers. Sprinkle with sesame seeds.</p><p>Broil 4-5 minutes un til done, turning once. Serve hot or cold (hot is better) with peanut sauce for dipping.</p><p><br /></p><p><br /></p>Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0Waimatenui Road, Northland 0474, New Zealand-35.5634744 173.7265086-62.936745766298422 138.5702586 -8.1902030337015717 -151.1172414tag:blogger.com,1999:blog-6002064169226681602.post-90343850541066746962020-04-06T13:03:00.002-07:002020-04-06T13:03:16.842-07:00Amish White Bread<div class="separator" style="clear: both; text-align: center;">
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This is a super easy bread recipe. You can use either Bread flour or All Purpose (AP) flour with similar results. I have not found one to better than the other.<br />
<br />
2 cups warm water<br />
1/4 cup sugar<br />
1 1/2 tablespoons active dry yeast<br />
1 1/2 teaspoons salt<br />
1/4 cup vegetable or olive oil<br />
6 cups bread or AP flour<br />
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In a large bowl combine water, sugar and yeast. Let sit for 5 minutes.<br />
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Add salt and oil to yeast mixture and stir to combine.<br />
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Add flour 1 cup at a time until dough comes together.<br />
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Dump dough onto floured board and knead for 5 minutes, adding flour as needed to make a smooth dough.<br />
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Add 1 tablespoon of oil to your bowl and put your dough in the bowl, turning once to coat. Let dough sit, covered for 1 hour until doubled in size.<br />
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Punch dough down, turn out onto lightly floured surface and knead for 3 minutes.<br />
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Divide dough in half, shape into 2 loaves and place in greased bread pans. (I weigh my dough so my loaves are even)<br />
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Cover, let rise for 30 minutes. Uncover.<br />
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Bake at 350 for 30 minutes. Bread will sound hollow when tapped. If desired, you can brush milk on the loaves before baking, for a more golden top.<br />
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Remove from pan. I would suggest running a knife along the inside of the pan to help loosen the loaf. Enjoy! Cause I know you will!<br />
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If you don't have sugar or oil or if you want a no-knead bread recipe, check out my. <a href="https://jensgoodfood.blogspot.com/2020/03/stay-home-bake-bread.html" target="_blank">Stay Home, Bake Bread</a> Easy Artisan No Knead Bread recipe.<br />
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Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-36544801873348040662020-03-25T23:32:00.003-07:002020-04-06T13:03:42.739-07:00Stay Home, Bake Bread"Covid-19" Artisan-Style Bread for the non-baker<br />
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This is a super easy recipe, If you can use a measuring spoon and turn on your oven, you should be able to make this loaf of bread.<br />
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Special equipment required: Dutch oven or an oven safe casserole dish or pot with lid<br />
<br />
3 cups All Purpose Flour<br />
2 teaspoons salt<br />
1/2 teaspoon active dry yeast<br />
1 1/2 cup warm water<br />
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1. In a large bowl combine flour, salt, and yeast.<br />
2. Add water. Water should be warm, but not hot. Test by putting a few drops on your wrist.<br />
3. Stir until water is incorporated, it will be wet and short of shaggy.<br />
4. Cover with plastic wrap or a lid if your bowl has one. Put the bowl somewhere where it won't be in a draft, like inside your oven, or just off to the side, room temperature is fine.<br />
5. Come back in 10 hours.<br />
6. Preheat your oven to 450. If you had set your bread dough in there, take it out first. Put your Dutch oven in the cold oven, without the lid. Let it heat up for 30 minutes.<br />
7. While your Dutch oven or pot heats up, dump your dough onto a well floured surface, the dough will be like a thick batter. Form it loosely into a ball and cover with your bowl.<br />
8. 30 minutes have passed now. Carefully put your dough into the Dutch oven and put on the lid.<br />
9. Bake for 30 minutes with lid on.<br />
10. Remove lid and bake 12 minutes more.<br />
11. Remove pan from oven and slide your bread onto a cooling rack, if you have one. Let cool completely before slicing.<br />
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<br />Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-44474417613778050582016-11-21T20:33:00.000-08:002016-11-21T20:33:52.389-08:00Cranberry Sauce Is So Last YearI have never been a fan of cranberry sauce. I didn't get it. I didn't want it. And I definitely didn't want it anywhere near my turkey. My husband on the other hand is a fan. When there is an opportunity for a turkey sandwich with cranberry sauce, that's his choice. Worse yet, he is a fan of canned cranberry sauce, you know the stuff that doesn't have any cranberries in it? Well, I had to figure this cranberry sauce thing out. Why? Because I like to make it! It's fun, it's pretty and now I have found one that I like to eat.<br />
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<b>Cranberry Chutney</b><br />
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1 (medium) lemon<br />
12 ounces of fresh or frozen cranberries<br />
2 cups sugar<br />
2 1/2 ounces of crystallized ginger (approximately 1/2 cup, diced)<br />
1/3 cup onion, finely chopped (white preferred)<br />
1 garlic clove, minced<br />
1 jalapeno pepper, seeded and minced<br />
1 cinnamon stick<br />
1/2 teaspoon dry mustard<br />
1/2 teaspoon salt<br />
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In a non-reactive saucepan, zest the lemon, being careful to not get any of the bitter white pith. Peel the lemon, remove the seeds and dice the lemon into 1/4-inch pieces. (If you cannot peel the lemon, cut away the skin and pith).<br />
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Put everything left on the list of ingredients in the pot with the lemon pieces and zest. ring to a boil over medium heat.<br />
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Reduce heat to low and simmer until the sauce is thick and the majority of the cranberries have burst, 10-15 minutes.<br />
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Cool completely and remove cinnamon stick before serving. Chutney can be made up to 1 week before the big event. <br />
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Original recipe from "Thanksgiving 101" by Rick RodgersJenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-69877722185838446292016-11-21T19:45:00.000-08:002016-11-21T19:45:42.409-08:00Must-Have Pecan Pie for ThanksgivingMy Mother was a wonderful pie maker. I wish I could say I learned everything I know about pies from her. The sad truth is I wasn't much of a pie person growing up. I wanted cake. I thought cake was the height of sophistication and elegance, the darling of the dessert tray. My Mom was not a cake baker.<br />
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But when it comes to pecan pie, there was one important lesson I learned from my Mom:<br />
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<b><i>The best pecan pies in the world all have one thing in common: they don't stint on pecans!</i></b><br />
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This pie may or may not sound like it has a lot of pecans, but I promise you, it does. So now that you know the secret of a good pecan pie, here's a recipe my Mom enjoyed when she came to our home for Thanksgiving.<br />
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1/2 recipe <a href="http://jensgoodfood.blogspot.com/search/label/Pie" target="_blank">Pie Crust</a> in a 9" pie pan<br />
4 eggs<br />
1 cup light corn syrup<br />
1/4 cup packed brown sugar<br />
2 tablespoons butter, melted<br />
1 tablespoon bourbon<br />
1 teaspoon vanilla<br />
1/2 teaspoon salt<br />
1 cup chopped pecans<br />
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Topping:<br />
1/3 cup packed brown sugar<br />
3 tablespoon honey<br />
3 tablespoons butter<br />
1 1/2 cup pecan halves<br />
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Preheat oven to 350F.<br />
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Place pan with pie crust on a cookie sheet.<br />
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In a medium bowl, beat the eggs. Add everything except the pecans (and the topping); eggs-salt. Stir then add the pecans.<br />
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Pour mixture into the crust and bake 40 minutes on the cookie sheet.<br />
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While the pie is baking, make the topping.<br />
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In a medium saucepan over medium-high heat combine all the topping ingredients except for the nuts. Cook 2-3 minutes stirring constantly until the sugar is dissolved. Stir in the nuts and remove from heat.<br />
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When the pie has baked 40 minutes, remove it from the oven and carefully spread topping over pie.<br />
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Bake pie for 10-15 minutes longer. Topping should be bubbly and golden brown.<br />
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Cool pie completely before serving. Serve with whipped cream spiced with a touch of bourbon if desired.<br />
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<br />Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-40638969250200391642016-08-09T21:05:00.000-07:002016-08-09T21:05:07.919-07:00Onion RingsIt has been forever since we've made onion rings, so I wasn't sure what recipe to use. I found this one, made a few tweeks and here we are!<br />
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2-3 onions<br />
3 cups (1 cup + 2 cups) flour<br />
1 1/2 cups corn starch<br />
2 1/2 teaspoons garlic powder<br />
2 1/2 teaspoons onion powder<br />
2 1/2 teaspoons cayenne or 1 /12 teaspoons ancho chili powder<br />
2 1/2 teaspoons sugar<br />
1 1/2 teaspoons salt<br />
1 1/2 cups beer<br />
2 cups mineral water or seltzer<br />
1 egg<br />
oil for frying<br />
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Slice several onions into thin to medium slices. Toss the onions with 1 cup of flour and allow them to rest for 30 minutes.<br />
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In a separate bowl put all the dry ingredients (minus the flour and onions). Whisk the dry ingredients.<br />
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In another bowl mix the liquid ingredients.<br />
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Slowly add the dry ingredients into the liquid and mix to combine.<br />
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Place a small handful of onion rings in the batter. Fry until the onion rings are a nice golden color. Drain on paper towels and serve. We like ketchup. Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-29606150930475794492014-09-30T22:04:00.002-07:002014-09-30T22:04:40.020-07:00Sourdough Bread<br />
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Special thanks go out to Brenda Reynolds, who shared this recipe with me. I took her class through Meet Up, with my husband and my mom. It was a lot of fun. Thanks Brenda!<br />
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This bread is a multi-day process, but it actually requires very little active time. Most importantly, do NOT used metal bowls, and if possible, metal utensils, when making this bread. The miners used to use sourdough to clean their metal implements. Also, having damo hands when handling the dough makes life easier.<br />
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You will need a <a href="http://jensgoodfood.blogspot.com/2014/09/its-alive.html" target="_blank">sourdough starter</a> for this recipe. If you don't have one, you can make your own.<br />
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Ingredients: <br />
2/3 or 5 ounces of Sourdough Starter <br />
2 1/2 cups OR 12 ounces of Bread Flour<br />
1 1/2 cups OR 8 ounces Whole Grain Flour (wheat, spelt, rye, kamut, barely....)<br />
2 teaspoons salt (I use kosher)<br />
12 ounces water<br />
3/4 cup OR 6 ounces of Add-Ins (sprouted seeds, grains, porridge, nuts, sauteed onions, roasted garlic, sliced olives....)<br />
2 tablespoons soaked soaked chia seeds, optional<br />
2 tablespoons soaked flax seeds, optional<br />
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Day 1: Time to Proof<br />
<ol>
<li>Mix all the ingredients in a non-metalic bowl. Cover with a damp cloth. Choose either Step 2 OR Step 3.</li>
<li>Turn dough every half hour, punching down each time. Do this for a total of 4 times. OR</li>
<li>Sprinkle an additional 1/2 to 1 cup of bread flour on a clean surface. Dump the dough onto the flour and knead until elastic, 2-3 minutes. </li>
<li>Cover, and let sit out on the counter 4-6 hours. If you chose Step #3, add 2 hours. You should choose a draft-free location.</li>
<li>Shape the dough into a loaf or rolls. Line metal pans with parchment paper. Cover with plastic wrap and let proof in the refrigerator for 12-24 hours. (if you are making rolls, I've found 4 oz of dough makes a good sized roll.)</li>
</ol>
Day 2: Time to Bake<br />
<ol>
<li>Remove the dough from the refrigerator 1-2 hours before you want to bake it.</li>
<li>Preheat over to 400 for dinner rolls, bake for 20-30 minutes. </li>
<li> Place a metal pan with water in a cold oven. Preheat oven to 425 degrees. Set rack as low as possible, just above the water.</li>
<li>Make slits in top of the bread with a very sharp knife or a razor blade.</li>
<li>Bake bread for 40-60 minutes, depending on loaf size. Use an instant read thermometer (200 degrees) to test for doneness. Check the water pan half way through, tossing in a few ice cubes in if needed.</li>
<li>Cool bread on a rack for an hour before slicing. Do not let it sit in pan for more than an hour after baking, or the bottom will get mushy.</li>
</ol>
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Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com1tag:blogger.com,1999:blog-6002064169226681602.post-32468198241351427242014-09-30T21:36:00.000-07:002014-09-30T21:36:09.818-07:00It's Alive!!!!<div style="text-align: center;">
<span style="font-size: large;"><u><b>Sourdough Starter</b></u></span></div>
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There are a hundred different recipes out there for Bread Starters. You can make it with wild yeast, potato water, commercial yeast, or even purchase one online. Here are a few, simple recipes for making your own:<br />
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Rules for Starter:<br />
<ul>
<li>DO NOT keep your Starter in a metal container. </li>
<li>Always use ingreditents that are room temperature.</li>
<li>When
you feed the Starter, always double it. If you have 1 cup of Starter,
add 1 cup of flour and 2/3 cups of water. If you have 2 1/2 cups of
Starter, add 2 1/2 cups of water and 2 cups of water. </li>
<li>The starter should not be thick like a dough. Nor should be as thin as a batter. Basically, it should be pourable dough, or a thick batter. </li>
</ul>
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<b>Recipe #1 Wild Yeast</b><br />
Day 1: In a large airtight jar that will hold at least 2 quarts put 1/4 cup of barely tepid (not hot) water and 1/4 cup bread flour into jar. Stir well, close and leave at room temperature for 24 hours.<br />
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Day 2: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.<br />
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Day 3: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.<br />
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Day 4: Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.<br />
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Day 5:Add 1/4 cup water and 1/4 cup flour. Mix well, close jar and leave for 24 hours at room temperature.<br />
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Day 6: Your Starter is now ready to use! You should have 2 cups of lively Starter. <br />
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<b>Recipe #2 </b><br />
4 cups unbleached white flour<br />
2 teaspoons salt<br />
2 tablespoons honey<br />
4 cups potato water<br />
<br />
Mix all ingredients and let sit in a large, non-metal containter large enough to allow mixture to double. Let stand loosely cover in a warm place (85 degrees is ideal). In 2-3 days either the mixture will begin to froth, expland and smell sour or it will mold and smell worse. If the first happens, congratualtions! Allow the Starter to season for a couple of days in the refrigerator.<br />
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If you have a moldy mess, throw it out and either try again to catch wild yeast, or try the Dried Yeast Starter.<br />
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<b>Recipe #3: Dried Yeast Starter</b><br />
1 package dried yeast<br />
2 cups unbleached white flour<br />
1 1/2 cups warm water<br />
1 tablespoon honey<br />
<br />
Mix all ingredients and let sit in a large, non-metal containter
large enough to allow mixture to double, or triple. Let stand loosely cover in a
warm place (85 degrees is ideal). In 2-3 days the mixture will
be frothy and full of bubbles with a sour smell. The bubbles will begin shortly after you mix the ingredients. Congratulations! Put the Starter in the fridge and allow the Starter to season for a
couple of days in the refrigerator. <br />
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<br />Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-64899202457341255202014-08-11T13:00:00.000-07:002014-08-11T13:00:20.633-07:00Pie CrustWell this is embarrassing...<br />
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I just got off the phone with my favorite brother Rod, who I call Eric. Which is also the name of his son. Eric that is, not Rod. But that's enough post for another time. So, we're chatting and I tell him I have a fantastic pie crust recipe that he needs to try. (We're all cooks and bakers in my family, Mom, Dad, sister, brother, aunts, uncles...) So I open up my blog, so I can send him the link, and I pull up everything with the label Pie and--<br />
<br />
Yup. There are several pies, but somehow I have managed to over look the most basic and fundamental and, excuse me, IMPORTANT element in a pie: The Crust .Honestly. What is a pie without a crust? A slump. Or a crisp. Cobbler. Crumble. Betty. Buckle. Grunts. Sonker. Pandowdy. Bird's Nest Pudding.... Another post, another time.<br />
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This is my hands down, go-to, so easy you won't believe it, pie crust. You will need a food processor for the this recipe. If you don't have one, you'll have to wait until I post Mom's Pie Crust.<br />
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Before we begin I want to make sure you notice something extremely important about this recipe: the word <span style="color: blue;"><span style="font-size: large;"><b>COLD</b></span></span>. Yup. If it isn't cold, you'll have a mess. The simple inevitable fact of life, when it comes to pie is this: certain ingredients must be C-O-L-D. You must plan ahead to make pie. So keep your Crisco or other shortening in the fridge and your vodka in the freezer. Now let's make some pie!<br />
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<u><b>The I-Can't-Believe-People-Think-It's-Difficult-To-Make-Pie Crust, Pie Crust </b></u><br />
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2 1/2 cups flour (divide into 1 cup & 1 1/2 cup)<br />
2 tablespoons sugar<br />
1 teaspoon kosher salt<br />
12 tablespoons COLD butter, cut up<br />
8 tablespoons COLD vegetable shortening <br />
1/4 cup COLD vodka <br />
1/4 cup COLD water<br />
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1. In a food processor put 1 1/2 cups flour, sugar and salt. Pulse for 5 seconds to combine.<br />
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2. Scatter COLD butter chunks and COLD shortening chunks over the top of the flour mixture. Process for approximately 15 seconds or until shortenings are incorporated and mixture begins to form uneven clumps with no remaining floury bits. <br />
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3. Scrape down bowl to redistribute dough. Sprinkle remaining 1 cup flour over dough. Pulse until dough has broken up into several pieces and is evenly distributed around bowl.<br />
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4. Remove dough from food processor to a large bowl on your counter top.<br />
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5. Sprinkle vodka and water over dough. Stir and press until dough sticks together. It will be sticky.<br />
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6. Divide the dough into 2 pieces. Wrap each piece in plastic and flatten into a disk. Chill in refrigerator for 1 hour or freeze up to 30 days. Dough will keep 2 days in fridge.<br />
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7. Remove dough from fridge and let sit on counter to soften slightly. No more than 10 minutes.<br />
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8. Use as you would any pie dough. See <a href="http://jensgoodfood.blogspot.com/2014/06/blind-baking.html" target="_blank">blind baking</a> or use your favorite pie recipe. Enjoy! And please let me know how it was.<br />
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From "The Science of Good Cooking" page 380<br />
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<br />Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-76136420096057970202014-07-20T23:01:00.000-07:002014-07-20T23:01:43.846-07:00The Only Way I'll Eat Chocolate and Fruit TogetherHere is one of my stand-by desserts that I like to make during the summer. Not only is it surprisingly light, it is also not too rich, but filling enough that one slice is all you need. I think it is the perfect end to a rich dinner, and easy enough to make earlier in the day, although I am a fan of making it the night before.<br />
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<u><b>Chocolate Pavlova</b></u><br />
Serves 10-12<br />
<br />
6 egg whites<br />
2 cups superfine sugar<br />
3 tablespoons unsweetened (extra dark) cocoa, sifted<br />
1 teaspoon balsamic vinegar OR red wine vinegar<br />
2 ounces finely chopped dark chocolate<br />
<br />
2 cups heavy cream<br />
confectioner's sugar<br />
1-2 ounces dark chocolate<br />
assorted fruits, strawberries, raspberries, blueberries<br />
<br />
1. Preheat oven to 350.<br />
2. Line a cookie sheet with parchment or a silpat. If using parchment, lightly trace a 9-inch circle. (I use a cake pan)<br />
3. Beat the egg whites until satiny peaks form. (I put my Kitchen Aid on high)<br />
4. Slowly beat in the sugar, 1 spoonful at a time, taking care to keep the sugar away from the edge of the bowl. (I get impatient and do heaping tablespoons, one at a time). Meringue will be stiff and shiny when the sugar is mixed it. (When you raise the whip, there will be a column of meringue that will stay together without wilting) <br />
5. If using the Kitchen Aid, remove the bowl from the mixer, knocking as much of the shiny meringue mixture back into the bowl as possible.<br />
6. Sprinkle the cocoa, vinegar and chopped chocolate over the meringue. Gently fold in the additions until completely mixed in.<br />
7. Spread the meringue on the parchment in a 9-inch round. Carefully smooth, it will be sticky.<br />
8. Put the disk into the oven and <b><i><span style="color: red;">IMMEDIATELY </span></i></b>lower the temperature to 300.<br />
9. Bake for 1 hour and 15 minutes (75 minutes). The pavlova will look crisp and dry on top and edges, but the center will have some give and squishiness to it. <b><i><span style="color: red;">DO NOT REMOVE FROM OVEN!</span></i></b><br />
10. Turn off oven. Leave pavlova in oven with the door slightly ajar until the pan is completely cool.<br />
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To Serve: <br />
11. To serve, place a large platter inverted over the pavlova. Holding the cool pan and platter, turn the platter right-side up (the pan will now be upside down). Remove the pan and peal off the parchment or silpat.<br />
12. Whip your heavy cream until soft peaks form. Add confection's (powdered) sugar until desired sweetness (not too sweet!). Arrange fruit organically, but fairly quick. (Don't take 5 minutes. The random look is beautiful, trust me!) If desired, coarsely grate some chocolate over the top and viola!<br />
13. Bring to table before slicing. Let people see your creation as it significantly less visually impressive once served!<br />
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Please check back for more recipes, and leave comments! I'd love to know how it turned out!<br />
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Recipe adapted from Nigella Lawson, Food Network Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-28528591645959056692014-06-11T22:02:00.003-07:002014-06-11T22:02:37.334-07:00A Tart that is Sweet, Rich and Tart! Apricots and PistachiosApricots AND Pistachios? Would that even work, I wondered looking at Martha Stewart's "Pies & Tarts" cookbook? I wasn't sure. Turns out I never should have worried.<br />
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I had originally planned on making Apricot Hand Pies, a recipe I had first seen in one of her (Martha Stewart's) magazines years ago. But there was a problem, well two problems. First, the apricots I bought were too big for the hand pies. The recipe called for 6 small apricots and I most definitely had 6 fairly large apricots, as far as apricots are ever large. Which they're not.You might think that wouldn't be a problem, but it was each. Each hand pie was basically 2 pieces of pie dough and half an apricots. It wasn't a recipe designed for slices. The second problem I had was harder to fix.<br />
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I had asked my husband Tim to bring up the apricots the night before and put them in the fridge. Unfortunately he set them on the counter. And anyone who knows how delicate apricots can be, especially ripe ones in the heat, wrapped in a plastic bag, as already figured out what had happened. Yup. They rotted and turned into mush.<br />
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You're probably thinking, no problem, just don't make pie. I would normally agree with you, except we were bringing dessert to the Valley Center Lion's Inauguration Dinner. I asked Tim to pick up more apricots on the way home and to make certain he was home at least an hour before we had to leave. He wasn't. So I cut up the strawberries and added them to a big clear glass trifle bowl, alternating layers of blueberries and blackberries with layers strawberries with a sprinkling of raspberries. Add to that a plate of sliced Costco pound cake and a spray bottle of whipped cream and we had dessert! It was last minute, but deeply appreciated. I would say it was the perfect dessert for such a hot day.<br />
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Now I am back to where I started. I have 8 largish apricots, about a 1 1/5 (pound and a half). What to do? I go back to the original back-up plan and decide to make an Apricot and Pistachio Tart. Here is how that happened:<br />
<br />
Tonight my husband Tim and I decided that it was about time we instigated a date night once a week. So we have decided that one a week the two of us are going to make a nice meal together, keep the TV off and make a big deal of sharing a meal together. To celebrate this, Tim and I got together and tried a new recipe.<br />
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Please note the following before you begin. This is SUPER EASY. I know it has 10 steps, but the original recipe had half that many. I just divided the steps up to make it easier to follow.<br />
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<span style="font-size: large;"><u>Apricot and Pistachio Tart</u></span><br />
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1 cup shelled, roasted and salted pistachios<br />
1/2 cup sugar<br />
1/2 cup unsalted butter, cut into 1/2-inch cubes<br />
1 egg (I used extra large)<br />
1 teaspoon vanilla extract<br />
<br />
All purpose flour for dusting<br />
1 box-puff pastry, thawed*<br />
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6 apricots (1 1/4 pounds), pitted and cut into 1/4-inch thick slices<br />
2 tablespoons heavy cream<br />
2-3 tablespoons turbinado sugar<br />
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Optional:<br />
1/4 cup apricot jam<br />
1 1/2 tablespoons water<br />
<ol>
<li>Preheat your oven to 400 degrees.</li>
<li>With a paper towel, gently rub the pistachios as you add them to the bowl of your food processor. Do not remove all the salt. (If you prefer, you may use unsalted pistachios. If so, add a pinch of salt.) Add the sugar and process for a minute. Add the butter and process until a paste forms. Add the egg and the vanilla, process to combine.</li>
<li>On a lightly floured surface, roll out the puff pastry removing all paper. If the puff pastry comes in multiple sheets, wet your finger (or a pastry brush) and run it along one side of the dough. Place the second sheet on top and roll gently to attach and work out the folds. Do not try to make it flatter. You should have a 17-by-9-inch rectangle.</li>
<li>Transfer the puff pastry to a rimmed, parchment lined baking sheet. This is best achieved with two people, but one can easily do the job. </li>
<li>Being sure to leave a 3/4-inch border, gently spread the pistachio butter on the puff pastry. Use all the butter.</li>
<li>Arrange apricots on top of the pistachio butter. This is your moment for artistry. So take your time. Decide if you want short or long rows. Whichever you decide, place the first apricot slice in each row now so you'll see if you have extra space. As you'll see in mine, my fruit was not big enough to make 4 rows not small enough to make 5. So I added an extra row down the center with the fruit going in the opposite direction.</li>
<li>Fold in the edges of the pastry. I used my fingers to make a scalloped border, but you may just fold it over and give it a pinch, if you prefer. Brush the heavy cream along the top of your border. </li>
<li>Sprinkle 1-2 tablespoons of chopped pistachios over the apricots. Now sprinkle the sugar over the apricots and nuts.</li>
<li>Bake for 30 minutes. The crust should be a nice golden brown, the fruit juicy. You'll smell the apricots about 5 minutes before you need to pull them out. Allow to cool and set up slightly on a wire rack.</li>
<li>Optional. Combine the jam with the water in a small saucepan. Cook over low heat, stirring until loose, about 2 minutes. Pass through a fine sieve into a bowl. Brush glaze over apricots. </li>
</ol>
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Serve tart warm or at room temperature. It doesn't need a thing, in my opinion. Just a fork, maybe a plate and a napkin if you're getting fancy. :-)</div>
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*If you are using the same brand as I did, it comes in two sheets. Each sheet is rolled into thirds. Place 1 sheet on the lightly dusted board. With the second sheet cut off 1/3 (one third) of the sheet and attached it the one of the board as directed above. Set the other 2/3 (two-thirds) of the sheet aside for another use. (See left over puff pastry)</div>
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**The original recipe calls for the tart to be place in the refrigerator or freeze for 30 minutes until firm. If you choose to do this step add 5 minutes to the baking time.</div>
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I did not refrigerate my tart or add the glaze. It was both beautiful and delicious without these 2 additional steps. <br />
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I still need to make those Apricot Hand Pies. I have been lusting after that recipe for years. I'll let you know when my food lust turns to action. In the mean time, keep checking back. You never know what I'll be up to in the kitchen next!</div>
@SDBBQhttp://www.blogger.com/profile/08679003816184997060noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-43089597228572249632014-06-04T20:57:00.000-07:002014-06-04T20:57:09.382-07:00It's My Babka & I'll Cry if I Want To<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEjP6pIedGBY8Vjo75aODXhyphenhyphena3ME7PqjC_GEqNSJBOya5cTe_r-9wC1Ug_smkYcdUJ_XXGYwsNw2T7ATw3zGRYYH_llP-OYUDyeAF9qLHvnUHKYpuTTa1w6pqszrYk9Kyu4CjqVT0Ysha80aqijIbwBDKTm3BvoTc97l9GQVUsagBm1Kzbj-rJOjkfoZjN-M71z1Uua3mlANTI05HgWOzmo1pDRQGRE1dTTfi1ccpQp1gBxQSTm9=" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="img-xl" src="http://www.marthastewart.com/sites/files/marthastewart.com/images/content/web/recipefinder/recipe1/cakes_00125_xl.jpg" title="" /></a>All right. I'm not going to cry. But this is my all time favorite chocolate coffee cake. It isn't hard to make, it just takes a lot of time. It's a bit of a cross between a loaf of bread and a coffee cake. But not matter what you call it, it is delicious!</div>
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<span class="Apple-style-span" style="font-size: small;">This recipe comes from Martha Steward Living in the May 2000 issue. It makes 3 loaves, large, rich loaves. My recommendation is to plan on freezing the other 2 loves and using them later. They freeze beautifully, but as with most things, they are never as good as when they are freshly baked.</span></div>
</div>
</div>
<br />When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. This is how you get the lovely twists and turns and it brings the chocolate mixture to the loaf. The babka can be prepared up to Step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.<br /><br />Now let's make Babka!<br /><br />1 1/2 cups warm milk, 110 degrees<br />2 (1/4 ounce each) packages active dry yeast<br />1 3/4 cups plus a pinch of sugar<br />3 whole large eggs, room temperature<br />2 large egg yolks, room temperature<br />6 cups all-purpose flour, plus more for work surface<br />1 teaspoon salt<br />1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans<br />2 1/4 pounds semisweet chocolate, very finely chopped<br />2 1/2 tablespoons ground cinnamon<br />1 tablespoon heavy cream<br />Streusel Topping (at bottom of page)</div>
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1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.</div>
<br />2. In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.<br /><br />3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that's slightly sticky when squeezed is formed, about 10 minutes.<br /><br />4. Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.<br /><br />5. Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.<br /><br />6. Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.<br /><br />7. Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.<br /><br />8. Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.<br /><br />9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees. Bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve.<br /><br />Yield Makes 3 3/4 cups<br /><br />Streusel Topping<br /><br />1 2/3 cups confectioners' sugar<br />1 1/3 cups all-purpose flour<br />12 tablespoons (1 1/2 sticks) unsalted butter, room temperature<br /><br />1. In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.<br /><br />
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<br />
I told Tim I would bake a cake for a dinner we were going to but I didn't. So last night after I went to bed I got up, went downstairs and made a bunch of pie crust so I could bake some pies today. I was going to bake my fabulous Strawberry Tart but when I went to fridge today most of the berries had gone over. But as luck would have it, I had some apricots I had purchased at Sprouts a few days before so I decided to bake an apricot pie.<br />
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I love apricot pie and I can remember the first time I tried a slice. We had 2 trees up at the ranch I had stopped eating the apricots because they were too sweet. But we had a bunch of them so Dad and I had picked several sacks fulls and brought them home to Mom. I bet you can guess what she made with all those apricots. That's right: Apricot Pie.<br />
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The pie was delicious. Sweet. Tart. Buttery and flaky. And pretty, like it was made up of little orange suns. I don't think my Mom ever made another apricot pie, or if she did, I don't remember tasting it. But I will always recall that revelation, that first slice.<br />
<br />
So I pulled out one of the sacks of pie dough and emptied it on my lightly flour dusted board. And it just crumbled. It was like it was too cold, hard and not very giving. So I mushed it all into a tart pan and arranged my quarters of apricots skin side down. Next I squeezed half a lemon over the fruit which turned out to be a little bit too much. The I sprinkled it with sugar, dotted the fruit with butter and baked it in a 375 degree oven for 40 minutes at which point I pulled it out. Then I determined it needed to bake a little bit longer but my oven had cooled down. So I baked it at 350 for another 10-15 minutes. Turns out the pie was a big hit and Tim only came home with 2 slices which we will take care of tomorrow.<br />
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Here is my Mom's recipe for Apricot Pie<br />
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Enough apricots to fill a pie that have been rinsed and the stones removed. Cut into halves . Do not remove the skin or they will turn to baby food.<br />
<br />
3/4 cup sugar<br />
2 tablespoons lemon juice<br />
3 tablespoons tapioca<br />
butter<br />
<br />
1. Gently roll out your pie down and line your favorite pie pan with a crust. <br />
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2. In a bowl, gently toss your apricots and lemon juice. Add the sugar.<br />
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3. Pour a little less than half of the apricots into the pie and sprinkle with tapioca.<br />
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4. Add the rest of the fruit, dot with butter and add your top crust. If desired, brush with an egg wash. Make a few slits in the top crust to release steam.<br />
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5. Bake at 350 for 40-45 minute or until done. Allow to cool some before serving. Can be served warm or cold.@SDBBQhttp://www.blogger.com/profile/08679003816184997060noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-7532118189978111712014-06-03T23:14:00.001-07:002014-06-04T00:30:37.225-07:00Blind BakingBlind Baking is not baking for the blind or hard of seeing. I promise. You also don't have to preform it while blind folded or with your eyes closed. So what is it and why do you want to do it?<br />
<br />
Blind baking is when you bake a pie crust without anything in it. Say you're going to make that delicious strawberry pie I have on the blog. You know, the one with the fresh strawberries? Or maybe you want to make a coconut cream pie, or a key-lime pie. The options are endless. But when the recipe calls for a pre-made baked pie shell. OK. So you could go to the store and buy one already made. It will taste like cardboard and have so many chemicals in it, the strawberries, and you (and your family) will glow for a 48 hour period afterwards consumption, but so what? You don't have to attempt blind baking. And why would you? You'd have to go out and buy some ceramic pie weights, right? And you don't just have to buy them, then you have to find something to keep them in. Too much work. Or is it?<br />
<br />
Blind baking is a cinch. Promise. Here's what you need:<br />
<ul>
<li>pie pan</li>
<li>unbaked pie dough</li>
<li>flour, rolling pin, place to work</li>
<li>knife and fork (no spoon!)</li>
<li>foil or parchment paper </li>
<li>foil or a pie crust protector</li>
<li>dried beans or dried rice or pie weights</li>
</ul>
....here we go!<br />
<br />
But wait. This is a SIMPLE thing. Put it in the pan, stick it, bake it. That's it. Now, here it is in detail.....<br />
<ol>
<li>Roll out you dough on a lightly floured surface. Be gentle. Think of pie dough as a high contagious baby. You have to handle it, but the less you do the better. Be gentle, don't drop it.</li>
<li>Carefully drape the dough into the pie pan, allowing it to fall over the edges. Do not try and stretch it. If it tears don't go to pieces yourself. Use a little bit of water and finesse it back together.</li>
<li>Now the fun begins. </li>
<li>Decide what the edge should look like: pinched, rope, braided, checkboard, fork-and-crimp combo, arrowhead, leaves, pumpkins, christmas tress, bunnies....the opportunities for decoration are endless, limited only by you!</li>
<li>Using your knife, trim around the edge of the pan so it is nice and even. Make sure you leave yourself enough extra dough to execute your vision. I'd say at least a thumb past the edge of the pan for pinching. But you can also just cut just a little bit beyond the pan and make it nice and round and plain. That's pretty too.</li>
<li>Now, using your fork, prick the dough all over (not on the edge where your pretty design is). This is called docking and it allows the stream to escape and keeps bubbles from forming so you don't get any huge lumps or bumps.</li>
<li>For best results, chill dough for 10 minutes in the fridge before moving on to the next step. </li>
<li>If you're in a hurry, you may skip the fridge. But like most things in life, everything is better when given a little time alone to chill now and then.</li>
<li>Remove your totally relaxed crust from the fridge. Using parchment paper or foil, tear a piece big enough so that it will fit in the bottom of the crust and cover beyond the edges. This extra foil or paper will help your crust from browning too much.</li>
<li> Now add the rice, beans or pie weights. Please note the rice and beans are uncooked!!! Basically you are weighing down the dough to help the docking process you did earlier so you won't have any unsightly bumps or bubble in your shell. I mean come on, you've gone to all this trouble so far, why risk it now?</li>
<li>Bake crust according to directions. </li>
<li>If there are no directions, here's what you should do. Go back to step 7 and turn the oven on to preheat to 375. Bake for 15 minutes and remove from oven. Do NOT turn off oven. You're not done yet.</li>
<li>Carefully remove the parchment or foil. Remember it will be H-O-T! So will the beans and/or rice. Try not to spill the beans and rice into the crust. Allow the beans and rice to cool. There isn't any reason you can't use these again for baking. Once the "pie weights" are cool, split them into a ziplock bag, label them and keep them with your pie pans for next time.</li>
<li>Carefully cover the edges of the crust with foil or use a pie protector. Do not force the foil to mold to the pie. Loosely drape it in small square or long rectangles. It won't be perfect and that is a-OK. FYI pie protectors can be made of metal, silicone or other heat-safe material. Mine is bright red, silicone and sometimes works and sometimes not so much. </li>
<li>Return crust to the oven and bake an additional 10-15 minutes or until golden brown.</li>
<li>Remove from oven and let cool on wire rack.</li>
<li>Do NOT fill this until it is completely cooled, unless your recipe calls for using a warm pie crust, as in the case of some quiches.</li>
</ol>
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Now, in the immortal words of Cartman, "Get your bitch ass in the kitchen and make me some pie!"</div>
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<br />Jen's food thoughtshttp://www.blogger.com/profile/12809529862031777940noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-86814105200107097422014-06-03T18:23:00.000-07:002014-06-04T00:54:57.471-07:00Berries, Berries and More BerriesSometimes when I'm, at the grocery store I see all the berries and I want to fill my cart with them! But I can only eat so many strawberries, blackberries, blueberries and raspberries. And how many times can I prepare a mixed-berry shortcake before the people I feed loose interest?<br />
<br />
I checked out "Vintage Cakes" by Julie Richardson at the Valley Center Library and I have found the answer to that age old question: Berry Long Cake with Ginger Crumb! It is a super simple cake that uses as many different kinds of berries as you have in the refrigerator. And it is delicious! I like mine with a bit of fresh whipped cream but you can certainly serve it plain or with ice cream.<br />
<br />
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<u><b>Berry Long Cake with Ginger Crumb</b></u></div>
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<i>(this recipe has been modified slightly from the original)</i></div>
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<br /></div>
<div style="text-align: left;">
Berry Topping:</div>
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1 1/2 pounds berries, sliced it large</div>
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1/2 cup vanilla sugar (regular sugar is just fine)</div>
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2 tablespoons brandy (if your a teetotaler use vanilla extract)</div>
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<br /></div>
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Crumb Topping:</div>
<div style="text-align: left;">
1/3 cup packed brown sugar</div>
<div style="text-align: left;">
1/4 cup all purpose flour</div>
<div style="text-align: left;">
4 tablespoons unsalted butter</div>
<div style="text-align: left;">
1/4 cup diced candied ginger </div>
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<br /></div>
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Cake:</div>
<div style="text-align: left;">
1 1/2 cups all-purpose flour</div>
<div style="text-align: left;">
1/2 cup fine cornmeal</div>
<div style="text-align: left;">
1/2 cup sugar</div>
<div style="text-align: left;">
2 teaspoons baking powder</div>
<div style="text-align: left;">
1 teaspoon ground ginger (NOT candied ginger, ground!)</div>
<div style="text-align: left;">
1 teaspoon kosher salt</div>
<div style="text-align: left;">
6 tablespoons unsalted butter</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
2/3 cup milk</div>
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<br /></div>
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<br /></div>
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1. Remove butter (for both topping & cake) from the refrigerator and set on counter.</div>
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2. In a bowl, toss the berries, sugar and brandy (or vanilla). Set aside on the counter.</div>
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<br /></div>
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3. To make the crumb topping, add the brown sugar and flour in a food processor. Pulse once or twice to mix. Cut the butter into cubes and sprinkle it over the brown sugar mixture. Pulse until combined. Add the ginger and pulse once or twice to mix. </div>
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<br /></div>
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4. Remove the crumb mixture from the food processor, place in bowl and store in refigerator until time to bake.</div>
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<br /></div>
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5. In the same bowl of the food processor add the dry ingredients and pulse once or twice to combine. Cube the butter and sprinkle over the top of the flour mixture. Pulse until combined. </div>
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<br /></div>
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6. In a seperate bowl, large enough to hold the entire batter with room to stir, crack the two eggs and add the milk. Whisk the eggs and milk together. Add the dry ingredients and stir them until combined.</div>
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<br /></div>
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7. In a buttered 2 1/2 quart square baking dish (mine is approximately 11 x 8.75), spread the cake batter. Top with the berries and any liquid in the bowl. Scatter the ginger crumb on top of the berries.</div>
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<br /></div>
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8. Bake in a 375 degree oven for 40-45 minutes. Bake until the berries bubble and the cake is firm. </div>
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<br /></div>
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9. Testing for doneness. If you do what I do and sprinkle that ginger crumb everywhere, it is almost impossible to tell if the cake is done. Get a toothpick, sharp knife or cake tester and, starting at a corner, test the cake. There should be a butter residue on the tester, but no unbaked cake. Pull from oven and let cool 30 minutes before serving. </div>
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Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-84278139939059259902014-06-03T18:01:00.001-07:002014-06-03T23:17:08.238-07:00Jen's Super Easy Postcrossing Potato Soup<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="envelope return"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="footnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="line number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="page number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote reference"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="endnote text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="table of authorities"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="macro"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="toa heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Bullet 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Number 5"/>
<w:LsdException Locked="false" Priority="10" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Signature"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
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<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
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<![endif]-->I am a member of <a href="http://www.postcrossing.com/" target="_blank">Postcrossing</a>. The idea behind it, is to allow people the opportunity to receive postcards from around the world. It is tons of fun and a great way to meet people from all over the world. In fact, Postcrossing is the <u><b>impetus</b></u> of posting this recipe. I get requests (in the form of postcards) for recipes from fellow postcross-ers all the time. Usually they want a cookie or cake recipe, some have even suggested I bake and send them a cake! So in honor of all my future penpals, be you a one time or repeat offender, this is for you!<br />
<br />
Potato soup is super easy to make and delicious to eat. And it can easily go vegan, if that's your preference. Best thing about this recipe? It only costs pennies to make. We like to have it on cold nights with some crusty bread and a salad to accompany it. <br />
<br />
<div style="text-align: center;">
<u><b>Jen's Super Easy Postcrossing Potato Soup</b></u></div>
<br />
Serves 6
<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
4 tablespoons butter (or vegan margarine)</div>
<div class="MsoNoSpacing">
1 ¼ pound potatoes, peeled and cut into ½-inch cube</div>
<div class="MsoNoSpacing">
¾ cup diced onions, peeled and cut into ½-inch cubes</div>
<div class="MsoNoSpacing">
Salt and Pepper</div>
<div class="MsoNoSpacing">
5 cups Chicken or Vegetable Stock</div>
<div class="MsoNoSpacing">
½ cup whole milk (optional)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Melt the butter in a heavy saucepan. (This is the pan you
will actually be cooking the soup in, so make sure it is big enough to hold the
stock and the potatoes.)</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
When the butter foams, add the potatoes and onions and
toss them in the butter until they are well coated. Season with salt and
pepper. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Cover the potato/onion mixture with parchment paper,
tucking it in around the edges. Add the lid and let them sweat for about 10
minutes. Turn the heat down to low or a “gentle heat”.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Time to check the potato/onion mixture. <span style="color: red;">Be careful when you remove the paper as there is a whole
bunch of trapped steam under the paper.</span> Check the potatoes with a knife
or fork to see if they are tender. They should be soft but not colored. If they
are hard, put the paper back on and cook until tender.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Remove the paper completely and add the stock to the potato/onion
mixture. Continue to cook until the mixture is soft.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Put the potato/onion mixture into a blender, food
processor or ricer (if you have an immersion blender you may do this in the
saucepan) and puree until smooth.<br />
<br />
[I like to keep half of the potatoes and onions back because I like a little “chunk” in the soup. But you are, of course, free to do what you like. The original recipe is completely smooth.]<br />
<br />
Check the soup for seasoning and add more
salt and pepper as needed. The soup will thicken as it cools, so you will need
to add something to thin it either now, or later when you reheat it. Add the
milk until you reach the desired consistency. If you wish to keep this vegan, use vegetable stock or water in place of milk.Soup should be thick but not paste-like. If you
kept back half of the potato/onion mixture this is the time to add it back.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Enjoy!</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
Jenhttp://www.blogger.com/profile/17647840586540215655noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-60377536964774131802013-01-22T21:11:00.000-08:002014-06-04T20:47:10.754-07:00Strawberry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXNFo6pqByedb14Hja8S93cUYkS9cshrbo-YUgt1_nKgQCh_-UjSGXFtUVbZINk2HqvUW6iAvaHiFerB8A4wO7kE-LrHJnuHjf-I0iqaKMRe91EiCvFOTVKmG3O5PyUSuC44P9RHVjzDX/s1600/Strawberry+Pie+Cups.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXNFo6pqByedb14Hja8S93cUYkS9cshrbo-YUgt1_nKgQCh_-UjSGXFtUVbZINk2HqvUW6iAvaHiFerB8A4wO7kE-LrHJnuHjf-I0iqaKMRe91EiCvFOTVKmG3O5PyUSuC44P9RHVjzDX/s320/Strawberry+Pie+Cups.jpg" height="320" width="213" /></a>I have always had a fascination for fresh strawberry pie. You know the kind where only the crust is baked? The berries are often piled taller than the Empire State building with a cheery red glaze and it just screams summertime. That's the kind of pie I'm talking about. I can guess what you're thinking. From that description and from the fact that I have had this strange fascination for fresh strawberry pie since childhood you would think I have been eating them all my life. Well, you'd be wrong.<br />
<br />
I didn't try this kind of pie until I made one for me and Tim this year. I was on a pie kick, we had gotten some beautiful (organic) strawberries from Be Wise Ranch and I thought that this was the time. As it happens, I also had run across an article in Cooks Illustrated that looked yummy. See as fascinated as I have always been with fresh Strawberry pie I have been equally repulsed by the red glow-in-the-dark gel they sell in the grocery store. I always thought there couldn't be one without the other. And since I refused to eat one, I didn't eat the other. But as it so happens Cooks Illustrated had a recipe for that.<br />
<div>
<br /></div>
This is my favorite and the easiest fresh strawberry pie recipe you'll ever come across. I have since had other strawberries pies, but none of them hold a candle to this one. Promise. There is a specialty ingredient (Sure-Jell) you most likely don't have in your cupboard unless you're a jammer or a canner. But don't worry. It is easily found at most grocery stores and it will last a long while. Walmart has a decent canning section and you should find it there without any difficulties.<br />
<br />
That leaves just the pastry. If you want the appearance of homemade but don't want to make a pie crust, pick up a box of pre-made pie crusts where they have the cookie dough and biscuits in a can. They aren't bad, better than frozen and you can honestly say you baked it yourself! But if you want to go that extra mile, check out my tips on <a href="http://jensgoodfood.blogspot.com/2014/06/blind-baking.html" target="_blank">blind baking</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2D6HySu-8qo_pPGFm9J-ZRfoPSakANFXlZA-mauMgUwuiqtEwnWkqRWEncKV35qIBZPRADLbTBiJPyQIb4o9VZplECO7w-HimlBIhm5F369An3F2HrMIS3x0KJ3K9JhJTiUTfYaoqWzY/s1600/Strawberry+Pie+Cups+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2D6HySu-8qo_pPGFm9J-ZRfoPSakANFXlZA-mauMgUwuiqtEwnWkqRWEncKV35qIBZPRADLbTBiJPyQIb4o9VZplECO7w-HimlBIhm5F369An3F2HrMIS3x0KJ3K9JhJTiUTfYaoqWzY/s320/Strawberry+Pie+Cups+2.jpg" height="213" width="320" /></a></div>
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<div class="pageSectionTop" style="border-top-color: rgb(187, 180, 163); border-top-style: dashed; border-top-width: 1px; clear: both; overflow: auto; padding-top: 5px; zoom: 1;">
<h1 style="border-bottom-color: rgb(187, 180, 163); border-bottom-style: dashed; border-bottom-width: 1px; color: #222222; font-size: 15.5px; font-weight: normal; letter-spacing: 1.85px; line-height: 36px; margin: 0px 0px 14px; padding: 3px 0px; text-align: center; text-transform: uppercase; word-spacing: 1px;">
FRESH STRAWBERRY PIE</h1>
</div>
<div id="attribution" style="margin-bottom: 13px;">
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; font-style: italic; line-height: 19px; padding: 0px;">
<em>Published May 1, 2011. From <span class="ciAttribution">Cook's Illustrated</span></em>.</div>
</div>
<div class="recipeProperties" style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin: 0px 0px 13px; padding: 0px;">
Makes one 9-inch pie, serving 8 to 10. </div>
<div id="WTRW">
<h4 style="font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 0px; padding: 0px; text-transform: uppercase;">
WHY THIS RECIPE WORKS:</h4>
<div class="printWhyItWorks" style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
</div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
We knew that the success of our Fresh Strawberry Pie recipe hinged on getting the thickener just right. When none of the thickeners that we tried worked on their own, we decided to use a combination of two: pectin (in the form of a homemade strawberry jam) and cornstarch. In our strawberry pie recipe by themselves, pectin produced a filling that was too firm and cornstarch one that was too loose. But together they produced just the right supple, lightly clingy glaze that was perfect for our strawberry pie.</div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
</div>
</div>
<div class="dek" style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
</div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.</div>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
</div>
<br />
<div class="dek" style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
</div>
<h4 class="detailHeader bumpdown" style="font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px; text-transform: uppercase;">
INGREDIENTS</h4>
<ul class="recipe_ingredients" style="font-family: verdana, arial, helvetica, sans-serif !important; font-size: 10px !important; line-height: 24px !important; list-style-type: none; margin: 0px; padding: 0px;">
<li class="ingredientSectionTitle" style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; font-weight: bold; margin: 0px; padding: 0px;">Filling</li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">4</span><span class="unit">pints</span> <span class="ingredient"><span class="preInstructions">(about 3 pounds) </span><span class="item">fresh strawberries</span> <span class="specialInstructions">, gently rinsed and dried, hulled (see note)</span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">3/4</span><span class="unit">cup (5 1/4 ounces) </span><span class="ingredient"><span class="preInstructions"></span><span class="item">sugar</span><span class="specialInstructions"></span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">2</span><span class="unit">tablespoons</span> <span class="ingredient"><span class="preInstructions"></span><span class="item">cornstarch</span><span class="specialInstructions"></span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">1 1/2</span><span class="unit">teaspoons</span> <span class="ingredient"><span class="preInstructions">Sure-Jell for low-sugar </span><span class="item">recipes</span> <span class="specialInstructions">(see note)</span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;"></span><span class="unit"></span><span class="ingredient"><span class="preInstructions">Generous pinch </span><span class="item">Table salt</span><span class="specialInstructions"></span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">1</span><span class="unit">tablespoon</span> <span class="ingredient"><span class="preInstructions"></span><span class="item">juice from 1 lemon</span><span class="specialInstructions"></span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">1</span><span class="unit"></span><span class="ingredient"><span class="preInstructions"></span><span class="item">recipe</span> <span class="specialInstructions">Baked Pie Shell (<a href="http://jensgoodfood.blogspot.com/2014/06/blind-baking.html" target="_blank">see blind baking @Jensgoodfood.blogspot.com</a>)</span></span></li>
<li class="ingredientSectionTitle" style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; font-weight: bold; margin: 0px; padding: 0px;">Whipped Cream</li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">1</span><span class="unit">cup</span> <span class="ingredient"><span class="preInstructions"></span><span class="item">cold heavy cream</span><span class="specialInstructions"></span></span></li>
<li style="background-image: none; background-position: 0px 0.6em; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 4em;">1</span><span class="unit">tablespoon</span> <span class="ingredient"><span class="preInstructions"></span><span class="item">sugar</span><span class="specialInstructions"></span></span></li>
</ul>
<h4 class="detailHeader" style="font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px; text-transform: uppercase;">
INSTRUCTIONS</h4>
<ol class="recipe_instructions" style="font-family: verdana, helvetica, sans-serif; font-size: 10px; font-weight: bold; list-style: none; margin: 0px; padding: 0px 0px 0px 19px;">
<li style="font-family: georgia, times, serif; font-weight: normal;"><div style="font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
1. <strong style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 9.5px;">FOR THE FILLING:</strong> Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree.</div>
</li>
<li style="font-family: georgia, times, serif; font-weight: normal;"><div style="font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature.</div>
</li>
<li style="font-family: georgia, times, serif; font-weight: normal;"><div style="font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.?</div>
</li>
<li style="font-family: georgia, times, serif; font-weight: normal;"><div style="font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
4. <strong style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 9.5px;">FOR THE WHIPPED CREAM:</strong> Just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds.</div>
</li>
<li style="font-family: georgia, times, serif; font-weight: normal;"><div style="font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
5. Cut pie into wedges. Serve with whipped cream.</div>
</li>
</ol>
<div class="pageSection" style="border-bottom-color: rgb(187, 180, 163); border-bottom-style: dashed; border-bottom-width: 1px; clear: both; overflow: auto; padding-left: 19px; zoom: 1;">
<h4 class="sectionHeader" style="font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px; text-transform: uppercase;">
TECHNIQUE</h4>
<div style="font-family: Georgia, 'Times New Roman', serif; font-size: 11.5px; line-height: 19px; margin-bottom: 13px; padding: 0px;">
Through Thick and Thin</div>
<div style="font-family: Georgia, 'Times New Roman', serif; line-height: 19px; margin-bottom: 13px; padding: 0px;">
<div style="font-size: 11.5px;">
Most fresh strawberry pies fail because they're overloaded with thickeners that either gum up the filling or never manage to thicken it at all.</div>
<div style="font-size: 11.5px;">
<br /></div>
<div style="font-size: 11.5px;">
<br /></div>
<div class="detailColumn" style="float: left; font-size: 11.5px; margin: 25px 29px 15px 17px; width: 150px;">
<img src="http://lcdn.cooksillustrated.com/images/document/SIL_StrawberryPie_TooFirm_htc.jpg" /><br />
<div style="font-size: 11.5px; margin-bottom: 13px; padding: 0px;">
<strong style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 9.5px;">TOO STIFF</strong><br />
Thicken strawberry pie filling with gelatin and the result resembles Jello.</div>
</div>
<div class="detailColumn" style="float: left; margin: 25px 29px 15px 17px; width: 150px;">
<div style="font-size: 11.5px;">
<img src="http://lcdn.cooksillustrated.com/images/document/SIL_StrawberryPie_NotSetUp_06_htc.jpg" /></div>
<div class="stepSection">
<b><span style="font-size: xx-small;">TOO THIN</span></b></div>
<div class="stepSection" style="font-size: 11.5px;">
<span style="font-size: 11.5px;">Thicken strawberry pie filling with cornstarch and the result typically turns out gloppy, dull-tasting, and still not firm enough.</span></div>
</div>
<div style="font-size: 11.5px;">
<br /></div>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
</h4>
<h4 class="sectionHeader" style="font-size: 11.5px; margin-top: 20px;">
<br /><br />Technique</h4>
<div class="sectionText" style="font-size: 11.5px;">
<span class="sectionSubTitle">Doubling Up to Thicken Juicy Fruit</span></div>
<div class="sectionText" style="font-size: 11.5px;">
<div style="font-family: 'Times New Roman'; font-size: medium; line-height: normal;">
To create a filling with just enough sticking power to hold the berries together gently, we turned to a thickener more common in jam than pie - low-sugar pectin - and used it in combination with cornstarch. Both products work similarly: When combined with liquid, then heated and cooled, some of their molecules bond together, trapping water and creating a solid, jelly-like structure. But the strength and properties of the two structures differ. Amylose, one of two types of starch molecules in cornstarch, forms a weak structure that easily comes apart under the weight of heavy, juicy-filled strawberries. Low-sugar pectin (which, unlike regular pectin, gels without added sugar and acid) contains bigger molecules that form a firmer structure held together more forcefully by calcium ions. Once created, this matrix resists coming apart.</div>
<div>
<br /></div>
</div>
</div>
<div class="detailColumn" style="float: left; margin: 25px 29px 15px 17px; width: 150px;">
<div class="stepSection">
<div style="text-align: justify;">
<br /></div>
</div>
</div>
</div>
Jen's food thoughtshttp://www.blogger.com/profile/12809529862031777940noreply@blogger.com1tag:blogger.com,1999:blog-6002064169226681602.post-50959394797366991202012-05-02T22:04:00.001-07:002014-06-04T00:21:24.505-07:00German Choclate Cake (My Current Go-To Cake)Easy to make, even easier to eat.<br />
<br />
Ever since I was a kid, my favorite kind of cake has always been German Chocolate Cake. I don't know. There's something special about this cake, something magical. First off the frosting isn't really frosting, not in the typical sense. And as someone who loves nuts, the candy-like concoction that covers this cake is basically a sugary mess of pecans and coconut. What's not to love? And then there is the cake it's self. Chocolate. But not just any kind of chocolate. German chocolate. As a child it sounded exotic. As an adult I would purchase the green wrapped bar of German Sweet Chocolate by Baker's. But now I go for something else. And here's why.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UrcIkWpYE4muLCa9VeKYWOs3QXG7LTSzOKy8_0T3MibS7JnK336969Ut2yPA0tRCDeGHCMEPdl_avxn1-DbrmCwWuOCTSjdIN3ZUyRPDF4YXLW5v-4OONRJCaPavDiAZgcP1X6gjAneg/s1600/classic-german-chocolate-cake-recipe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1UrcIkWpYE4muLCa9VeKYWOs3QXG7LTSzOKy8_0T3MibS7JnK336969Ut2yPA0tRCDeGHCMEPdl_avxn1-DbrmCwWuOCTSjdIN3ZUyRPDF4YXLW5v-4OONRJCaPavDiAZgcP1X6gjAneg/s1600/classic-german-chocolate-cake-recipe.jpg" /></a></div>
<div class="description">
German Chocolate Cake isn’t really German at all. Nope. In fact it’s named for it's creator Samuel German, the man who created the original cake recipe’s star ingredient back in 1957 for
Baker’s Chocolate Company. German’s chocolate contains only 46% cacao,
which makes for a subtly flavored cake. This recipe for German
Chocolate Cake from <a href="http://www.finecooking.com/recipes/german-chocolate-cake.aspx" target="_blank">Fine Cooking</a> Magazine uses a moderate amount of semisweet or bittersweet
chocolate—up to 70%—for deeper flavor. You can use any semisweet or
bittersweet chocolate you like, as long as it contains 70% cacao or
less. Any more than that could adversely affect the cake’s texture.</div>
<div class="description">
<br />
<span class="serves">Serves 16</span><br />
<br />
<br /></div>
<div id="ingredients">
<div class="ingredient">
<div>
<strong>For the cakes</strong>
<br />
<span rel="v:ingredient">
4 oz. (1/2 cup) unsalted butter, softened; more for the pans
</span>
<br />
<span rel="v:ingredient">
4 oz. semisweet or bittersweet chocolate (up to 70% cacao), coarsely chopped (about 1 cup)*</span><br />
<span rel="v:ingredient">
1/2 cup boiling water
</span>
<br />
<span rel="v:ingredient">
9 oz. (2 cups) unbleached all-purpose flour
</span>
<br />
<span rel="v:ingredient">
1 tsp. baking soda
</span>
<br />
<span rel="v:ingredient">
1/2 tsp. table salt
</span>
<br />
<span rel="v:ingredient">
4 large eggs, at room temperature
</span>
<br />
<span rel="v:ingredient">
2 cups granulated sugar
</span>
<br />
<span rel="v:ingredient">
1 tsp. pure vanilla extract
</span>
<br />
<span rel="v:ingredient">
1 cup buttermilk, at room temperature**</span><br />
<span rel="v:ingredient"><br /></span></div>
</div>
<div class="ingredient">
<div>
</div>
<div>
<strong>For the coconut-pecan filling</strong>
<br />
<span rel="v:ingredient">
7 oz. (about 2 cups) sweetened, shredded dried coconut
</span>
<br />
<span rel="v:ingredient">
4 large egg yolks
</span>
<br />
<span rel="v:ingredient">
1 12-oz. can evaporated milk
</span>
<br />
<span rel="v:ingredient">
1-1/2 cups granulated sugar
</span>
<br />
<span rel="v:ingredient">
2 tsp. pure vanilla extract
</span>
<br />
<span rel="v:ingredient">
3/4 tsp. table salt
</span>
<br />
<span rel="v:ingredient">
6 oz. (3/4 cup) unsalted butter, cut into chunks
</span>
<br />
<span rel="v:ingredient">
1-1/2 cups pecan halves, toasted and coarsely chopped
</span>
</div>
</div>
</div>
<hr class="clearfloat" />
<br />
<strong>Make the cakes</strong>
<br />
Position racks in the upper and lower thirds of the oven and heat
the oven to 350°F. Grease the sides of three 9x2-inch round cake pans
with butter and line the bottoms with parchment circles.<br />
Put the chocolate in a small bowl and pour the boiling water over
it. Let stand for several seconds and then whisk until the chocolate is
dissolved. Set aside until cool to the touch before mixing the batter.<br />
Sift the flour, baking soda, and salt onto a sheet of waxed paper. Whisk the eggs in a small measuring cup.<br />
<br />
Beat the butter for a few seconds in a stand mixer fitted with the
paddle attachment on medium-low speed. Add the sugar in a steady stream
and then beat on medium speed, scraping the bowl as necessary, until the
mixture is lightened in color and fluffy, 4 to 5 minutes. Still on
medium speed, add the eggs a little at a time, taking a full 1-1/2
minutes to add them all. Add the melted chocolate and vanilla and beat
just until blended. With the mixer turned off, add a quarter of the
flour mixture.<br />
<br />
Mix on medium-low speed just until incorporated. Add a
third of the buttermilk and mix until blended. Repeat, each time adding
another quarter of the flour, then a third of the buttermilk, until the
last of the flour is added. Scrape the bowl as necessary and mix each
addition only until it is incorporated.<br />
<br />
Divide the batter among the pans and spread it evenly. Bake,
rotating the pans and swapping their positions, until the cakes just
start to pull away from the sides of the pans and spring back when very
gently pressed with a finger, 20 to 25 minutes. Let the cakes cool in
their pans on a rack for 10 minutes.<br />
<br />
Run a knife or
small spatula around the edges to separate the cakes from the pans. Turn
the cakes out onto the rack and peel off the parchment. Cool
completely.<br />
<br />
<div class="instruction">
</div>
<div class="instruction">
<strong>Make the filling</strong>
<br />
Spread the coconut on a rimmed baking sheet. Bake at 350°F,
stirring every 2 minutes, until golden-brown, about 10 minutes. Scrape
the toasted coconut onto a sheet of waxed paper and let cool completely.<br />
<br />
Whisk the egg yolks with the evaporated milk, sugar, vanilla, and
salt in a heavy-duty, nonreactive 4-quart saucepan. Add the butter. Set
over medium heat and stir constantly with a heatproof spatula, scraping
the bottom and corners of the pot. When the mixture starts to boil,
adjust the heat so that it boils actively but not furiously, and cook,
stirring constantly, until golden and thickened, 3 to 4 minutes. Off the
heat, stir in the coconut and pecans. Let cool completely.<br />
<br /></div>
<div class="instruction">
</div>
<div class="instruction">
<strong>Assemble the Cake</strong>
<br />
Put one cake layer on a cake plate. Spread a third of the filling
over the top of the cake, leaving a 1/4-inch border. Top with a second
cake layer. Spread with half of the remaining filling. Put the third
cake layer on top and cover it with the remaining filling. Leave the
sides of the cake exposed. Serve at room temperature.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22yrQei1Zd0f5KtXyGTXJ4BcpPxX_2VF41TcOhZUg9-20NKmnQ2NsKOmo1F5ZpvQOzykGbuZmj3PSlRyJFw7sQGpqqVsG123PvJUGqTblN_16sBpw5Au8nFM7Mqt9dmjLqiw6uK5FoheZ/s1600/DSCN4931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj22yrQei1Zd0f5KtXyGTXJ4BcpPxX_2VF41TcOhZUg9-20NKmnQ2NsKOmo1F5ZpvQOzykGbuZmj3PSlRyJFw7sQGpqqVsG123PvJUGqTblN_16sBpw5Au8nFM7Mqt9dmjLqiw6uK5FoheZ/s320/DSCN4931.jpg" height="240" width="320" /></a></div>
<br /></div>
<div id="issueCredits">
</div>
<div id="issueCredits">
From <em>Fine Cooking </em> #114
, pp. 82-87</div>
<div id="publication-date">
October 10, 2011</div>
<br />
<div class="description">
*I like to use Ghirardelli's Bittersweet chocolate, found in the baking aisle.<br />
<br />
**If you don't have buttermilk, you can make your own, like I do. In a 1 cup measuring cup add 1 tablespoon of white vinegar. To this add whole milk to the 1 cup mark.Stir and let sit for several minutes before using. You may also substitute lemon juice for the white vinegar.</div>
@SDBBQhttp://www.blogger.com/profile/08679003816184997060noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-16417397648212281402012-05-02T21:59:00.000-07:002012-05-02T21:59:07.518-07:00Saffron...It's What's For Dinner!Just how many containers do I have to get dirty to make a "one pot meal"??? <br />
<br />
Tonight for dinner Tim and I are going to make a semi-old favorite. It is Chicken and Rice with Saffron and Almonds. I'd say it was a one-pot meal but that would be a misnomer. We've just started and already I've use 4 containers! Well, I could have shortened that to 2, but come on.<br />
<br />
2 cups of rice<br />
1/2 teaspoon of saffron<br />
Warm Water<br />
<br />
2-3 Chicken Breasts broken down in to 1/2" cubes<br />
Salt<br />
Pepper<br />
<br />
Olive Oil (or your go-to cooking oil)<br />
1/2 cup slivered almonds<br />
<br />
4 tablespoons of butter<br />
<br />
4 cups chicken broth<br />
<br />
Step 1:<br />
Put the rice into something that will accommodate it being covered with warm water such as a pot or a 4-cup measuring cup. In a small container put the saffron and add 1/3 cup warm water. Let both of these soak for 20 minutes. (I use Mexican Saffron, which is a lot cheaper. If you use "real" saffron decrease the amount by 1/2)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenKmUNazANvCypU9F63os3IDIPanZSFQhkTLGbswPyWHYd_WyzT0xQQDsseTVt6rO155T-RDM9TGPfQIbJmrPGmuApf-qJ6w0qUs1WGwQqyYkn3lAqBGbRPIE-SqYqrcTkFFCP8BYhRgf/s1600/IMG_7076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhenKmUNazANvCypU9F63os3IDIPanZSFQhkTLGbswPyWHYd_WyzT0xQQDsseTVt6rO155T-RDM9TGPfQIbJmrPGmuApf-qJ6w0qUs1WGwQqyYkn3lAqBGbRPIE-SqYqrcTkFFCP8BYhRgf/s320/IMG_7076.jpg" width="320" /></a></div>
<br />
Step 2:<br />
If you haven't yet, break down the chicken and season with salt and pepper. <br />
<br />
Step 3:<br />
Into a large skillet (which you'll cook everything else in later) add 1/3 cup oil of choice and almonds. Fry them up until brown over medium-high heat (3-5 minutes). Drain almonds on paper towel and set aside.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjF-8m06QnWwTwvicnXY8nd_uDLAmSQsJY1LImCWYIDr9LEbPHrn6nQQDUZGZu0hl9FimSmgVKwfNLutySnOhdqHTUNGzikMNKRl55UXeOGCgC7EZNiWA4gEp8eEepHMCYjftsyAT0IrV/s1600/IMG_7074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjF-8m06QnWwTwvicnXY8nd_uDLAmSQsJY1LImCWYIDr9LEbPHrn6nQQDUZGZu0hl9FimSmgVKwfNLutySnOhdqHTUNGzikMNKRl55UXeOGCgC7EZNiWA4gEp8eEepHMCYjftsyAT0IrV/s320/IMG_7074.jpg" width="320" /></a></div>
<br />
Step 4:<br />
Wipe out the pan (if needed), add more oil and heat it slightly before adding the chicken. Get some yummy brown on the chicken. [You don't need to cook the chicken all the way through because it will cook more in a bit.] Set chicken aside.<br />
<br />
Step 5:<br />
Give the pan a quick wipe out with a paper towel.<br />
Drain the rice.<br />
<br />
Step 6: <br />
Add the butter and saute the rice the big pan. Add the saffron and water mixture to the rice. Add the chicken broth and season rice with salt and pepper. Add the chicken.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1O7f87f8_2oE_OJnDl0V-xFekmSwZuy2VmPiwy8NF5sqX_rGIWVdCqkEs7oT7KjQMS4qaQxllR1nhRdy_scwja01mrdSpwt0w6I6syzJy6s8gy7HgHvMzcCuv2CLmtjWVBBWX5CvltxU/s1600/IMG_7078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1O7f87f8_2oE_OJnDl0V-xFekmSwZuy2VmPiwy8NF5sqX_rGIWVdCqkEs7oT7KjQMS4qaQxllR1nhRdy_scwja01mrdSpwt0w6I6syzJy6s8gy7HgHvMzcCuv2CLmtjWVBBWX5CvltxU/s320/IMG_7078.jpg" width="320" /></a></div>
<br />
Step 7:<br />
Cover, turn the heat to low and simmer for 20 minutes or until all the liquid should be absorbed and holes should appear on surface. Remove from heat.<br />
<br />
Step 8:<br />
Place a layer of paper towels on top of the rice and cover with lid. Let sit 10 more minutes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU41umRxMaCzJvlbBKZECSJGg_9zZrbA88Gx3_oiuVBIx68BW-vax5cCV88kBo3dbBzsf14Be09A_voCZLvSnjCPfIaxwVL5SJPkwYwPY3luGqplsyWrFEfuWr9hjZn_b0ukK8WMqJUrF/s1600/IMG_7082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAU41umRxMaCzJvlbBKZECSJGg_9zZrbA88Gx3_oiuVBIx68BW-vax5cCV88kBo3dbBzsf14Be09A_voCZLvSnjCPfIaxwVL5SJPkwYwPY3luGqplsyWrFEfuWr9hjZn_b0ukK8WMqJUrF/s320/IMG_7082.jpg" width="320" /></a></div>
<br />
Step 9:<br />
Add the almonds in and serve!@SDBBQhttp://www.blogger.com/profile/08679003816184997060noreply@blogger.com0tag:blogger.com,1999:blog-6002064169226681602.post-83739676940681427032012-04-29T16:39:00.001-07:002014-06-04T00:54:57.421-07:00Everyone's Favorite--Pizza!Pizza is one of our favorite things to eat. It also happens to be one of the easiest and most delicious things to makes, in my opinion. The great thing about pizza is you can make it as simple or as complicated as you want. I am going to tell you how we make our favorite pizza!<br />
<br />
It all starts with the crust.<br />
<br />
I have a couple of different recipes for crust, but I find myself going back to the same one over and over again. It just is so easy and fast:<br />
<br />
<i>Jen's Easy-P-Z Pizza Dough</i> <br />
1 cup warm water (110-115 F)<br />
1 package or 2 teaspoons active dry yeast (Rapid Rise is fine)<br />
2 tablespoons olive oil <br />
1 teaspoon salt<br />
4-6 cups all purpose bleached or unbleached flour<br />
olive oil<br />
<br />
1. To make good anything that involves yeast, it is important that the water be at the correct temperature. Too cold and the yeast is sluggish. To hot and the yeast is dead. Invest in an instant read thermometer. I use one that I bought at a restaurant supply store for less than $5.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS-r1n1JCEry6IKIvOqFg7xBYk88DsprVUT2ycUGRMEfjLtbObViN5ht46v6e0EnFEnBQgebQjGwIDRIS9AboVOHI2h6HoFm8iCDL_RGS16DvtNP3yUHVo_2tnEGYoIzy-sM-6_Z7Sjbw/s1600/DSCN5049.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS-r1n1JCEry6IKIvOqFg7xBYk88DsprVUT2ycUGRMEfjLtbObViN5ht46v6e0EnFEnBQgebQjGwIDRIS9AboVOHI2h6HoFm8iCDL_RGS16DvtNP3yUHVo_2tnEGYoIzy-sM-6_Z7Sjbw/s200/DSCN5049.jpg" width="150" /></a></div>
<br />
2. Pour the warm water into a medium to large bowl. The bowl should be able to comfortably hold a volleyball. Sprinkle or dump the yeast into the water and give it a quick stir. Set this aside for a few minutes to let it work.<br />
<br />
3. Add the olive oil and the salt and stir.<br />
<br />
4. Stir in 2 cups of flour.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5VsNv9uVy2cNKAgbLuubLJfHJ_ZCJQgU6Yu7S_kgKPZ-WIBqdZZxcDJN2Ieyt4yPt_3xhqUvpPTSgs3mDCJO7RBWrOdqBCn1Drh8YouaoouCvY8sxGlmAS2ZLjBHVzs0hJFj7A-FSd2b/s1600/IMG_7066.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij5VsNv9uVy2cNKAgbLuubLJfHJ_ZCJQgU6Yu7S_kgKPZ-WIBqdZZxcDJN2Ieyt4yPt_3xhqUvpPTSgs3mDCJO7RBWrOdqBCn1Drh8YouaoouCvY8sxGlmAS2ZLjBHVzs0hJFj7A-FSd2b/s200/IMG_7066.jpg" width="200" /></a>5. Add remaining flour in 1/2 cup increments until the dough goes from batter-like to dough-like. You'll be able to tell because it will start to pull away from the sides of the bowl. It will be somewhat sticky.<br />
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6. Dump dough on a floured surface and work in more flour by kneading until you have a soft, non-sticky dough. You'll feel the change in the dough as you work with it. <br />
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7. Pour some olive oil into the bottom of the bowl (1-2 tablespoons). Put the ball of dough back into the bowl on top of the oil and using the dough, smear the inside of the bowl. Basically you're just turning the dough upside down so that it and the bowl and coated in a light sheen of oil.<br />
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8. Cover the bowl with plastic wrap or a towel and leave it in a warm, draft free place for 1 hour. (If you used Rapid Rise you need only wait 30 minutes) I like to put the bowl of dough in my oven. If it is cold, I will turn my oven on to 500 for 2-3 minutes then turn it off before I put the bowl of dough in.<br />
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Making the Pizza.<br />
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About half way through the rising process I start gathering the other
ingredients for the pizza and getting things together. For our favorite
Friday Night Pizza you'll need the following:<br />
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Pesto Sauce<br />
Mozzarella Cheese<br />
Pepperoni<br />
Baby Portabella Mushrooms<br />
Cornmeal<br />
Pizza Stone<br />
Pizza Peel or a cookie sheet<br />
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You can make your own pesto sauce which is really easy. All you need is some fresh basil, olive oil, Parmesan cheese, salt, pepper and garlic. All of that gets blended together to make a spreadable paste. You can also purchase prepared pesto sauce like I do. My favorite brands are Trader Joe's (the fresh one!) and Costco's pesto sauce. I get the cold stuff in the deli section. The canned stuff is much too salty. If you've been getting take-out pizza you might not notice the difference, but trust me. Once you've been consistently eating homemade pizza you'll be able to tell just how salty that canned stuff is.<br />
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How many pizzas does this dough make? Well, that depends on you.<br />
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Thick or thin?<br />
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Big or small?<br />
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I usually get between 4 and 6 pizzas depending on how thin I roll the dough. I like to be able to tell where my fingers are on the other side of the dough but not to actually see them.<br />
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Sprinkle some cornmeal onto your pizza peel or paddle (or cookie sheet without sides) and spread your pre-rolled dough on top. I aim for a 9-10 inch pizza, about the size of a dinner plate.<br />
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Smear some pesto sauce on the pizza.<br />
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Now add some cheese. You want to be able to see the sauce through the cheese. Trust me. This will be plenty cheesy.<br />
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Now comes the pepperoni....<br />
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....and the mushrooms. I like to do it this way because sometimes the topping shake loose when you're putting the pizza onto the stone. If I loose a little cheese or a mushroom piece or two I don't care. I do get annoyed when the meat falls off.<br />
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Now we bake your pizza in your 400 degree oven for 10-15 minutes. Again. This depends on the size of your pizza and how much color you want on it. <br />
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What normally happens in our house is I have the uncooked pizza on the pizza peel and the cooked pizza comes out on a cookie sheet. This way I can keep things moving pretty quick!<br />
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For fun on the pizza below I sliced the pepperoni the long way. I also gave the pizza a lot of color. I like the caramelized almost nutty taste you get when you cook things a little while longer.<br />
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And there you have it. The beginning of a promising weekend! So open a beer, pull out the yeast and get cooking! And please, let me know how it goes. <br />
<br />@SDBBQhttp://www.blogger.com/profile/08679003816184997060noreply@blogger.com0