tag:blogger.com,1999:blog-43756168583136301642024-03-13T18:10:33.756-07:00Chasing CrumbsCKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-4375616858313630164.post-3757473900589256432014-12-27T13:25:00.000-08:002016-05-07T11:25:22.521-07:00Recipe Roundup :: Cooking with BourbonHappy holidays! I've been busy enjoying one of my favorite seasons, and I'm excited to share with you some of my recent culinary adventures soon. In the meantime, bourbon, my spirit of choice. I enjoy cooking with it just as much as I enjoy drinking it. It's one of those liquors that compliments hearty meat dishes but adds a unique flavor to baked goods and other sweet treats. I've rounded up a few recipes for cooking with bourbon that I'm anxious to try as well as one from the Chasing Crumbs archives. Enjoy!<br />
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<b><a href="http://www.bonappetit.com/recipe/braised-brisket-with-bourbon-peach-glaze" target="_blank">Braised Brisket with Bourbon-Peach Glaze</a></b><br />
In 2013, I had the pleasure of dining at one of Edward Lee's restaurants in Louisville. He combines ingredients in ways that will continually surprise your tastebuds. Thus, I was excited to find this recipe in Bon Appétit for his braised brisket. His seasoning calls for a bath of stout, bourbon and soy sauce -- three of my favorite ingredients. Finished off with a bourbon-spiked peach jam glaze, needless to say this brisket is one of the recipes at the top of my list to try in 2015.<br />
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<b><a href="http://cooking.nytimes.com/recipes/1013937-apple-bourbon-bundt-cake?em_pos=large&emc=edit_ck_20141027&nl=cooking&nlid=69396431" target="_blank">Apple Bourbon Bundt Cake</a></b><br />
There are some specialty tools in my pantry that rarely see the light, but my bundt cake pan is not one of them. It's oft-used for everything from dark chocolate pound cake to hopefully this apple bourbon bundt cake in the near future. This recipe embraces all the flavors that reminds me of fall and the holidays -- cinnamon, vanilla, apples and toasted pecans. The cake is soaked in a bourbon glaze as it cools. We'll see if I tackle this one before we even reach 2015.<br />
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<b><a href="http://www.bonappetit.com/recipe/bourbon-brown-butter-pecan-pie?mbid=ROD20141015142119&spMailingID=11336963&spUserID=Njk1OTY0NzQ3NTAS1&spJobID=363837039&spReportId=MzYzODM3MDM5S0" target="_blank">Bourbon-Brown Butter Pecan Pie</a></b><br />
I've always liked the idea of playing with my favorite recipes, taking one ingredient and changing it up. Sometime it's a terrible experiment, other times I'm delighted to turn a favorite recipe into two favorites. Pecan pie is one of my favorite treats, and I think the clever change to brown butter in the filling is worth a try.<br />
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<b><a href="http://chasingcrumbs.blogspot.com/2013/05/easy-for-everyday-bourbon-peach-crumble.html" target="_blank">Bourbon Peach Crumble</a></b><br />
This crumble is quick to prepare and the perfect use for those slightly bruised fruits you'll find at farmers markets. When I trek to the local farm in the spring, I usually come home with way more than I can eat before they'll over-ripen and this is my go-to recipe for using up what's left.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-87785048627706361182014-11-25T12:06:00.001-08:002016-05-07T11:27:04.033-07:00Recipe Roundup :: Fall Favorites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8kzCPaHbEZcG6Xs9P6qYnAuBM7vt4xdz0J7awrv7BBpvf5d0VX5ZLpMaWtS6fSquhMxcpCi9JGZKWOvHE2rqhLEYQMSuzE8srox7UIQrEp2hbhniMrk3ucUAVUZSqFyi6UiBn2_X2vnY/s640/blogger-image-1537360779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV8kzCPaHbEZcG6Xs9P6qYnAuBM7vt4xdz0J7awrv7BBpvf5d0VX5ZLpMaWtS6fSquhMxcpCi9JGZKWOvHE2rqhLEYQMSuzE8srox7UIQrEp2hbhniMrk3ucUAVUZSqFyi6UiBn2_X2vnY/s320/blogger-image-1537360779.jpg" width="320" /></a></div>
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Pumpkin bread with chocolate swirl</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">With Thanksgiving right around the corner, stress levels for most are at an all time high. </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Last year I spent the holiday solo, and I found it was easier to make myself a small Thanksgiving dinner with just my favorite dishes and save other dishes for later in the weekend. </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Spread some holiday cheer all weekend long </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">with these</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> easy recipes highlighting</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> favorite Thanksgiving flavors.</span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"><b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pumpkin-bread-chocolate-swirl" target="_blank">Pumpkin Bread with Chocolate Swirl</a></b></span></div>
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I spent Sunday morning baking a loaf of this pumpkin bread from Real Simple. It's a genius recipe for brunch on Thanksgiving morning. It can easily be baked one to two days in advance and reheated while the family watches the Thanksgiving Day parade. The pumpkin flavor is not overpowering, more subtle in combination with the sweetness of the chocolate. And the loaf gets a nice crust while the bread overall is moist. This very well may become my go-to quick bread recipe. </div>
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<b><a href="http://www.foodandwine.com/recipes/cranberry-mostarda" target="_blank">Cranberry Mostarda</a></b></div>
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Fresh cranberry sauce is always better and I was delighted to find this cranberry mostarda on Food & Wine. Mustard is probably my most-used condiment, and the recipe marries a cranberry base with mustard seed, orange zest and spices. A great option to compliment your Thanksgiving feast, this sauce would also pair nicely with pork chops and sausages. </div>
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<b><a href="http://cooking.nytimes.com/recipes/1016965-brown-butter-skillet-cornbread" target="_blank">Brown Butter Skillet Cornbread</a></b></div>
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Make this cornbread for tonight's dinner or tomorrow's snack. With a combination of brown butter, buttermilk and maple syrup, it's not your average cornbread. And since the skillet is sure to give the cornbread a crispy crust, the leftovers will make a great savory cornbread stuffing to accompany that roast turkey on Thursday.</div>
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<b><a href="https://food52.com/recipes/31395-roasted-sweet-potato-and-apple-with-pearl-onions-and-crispy-sage?utm_source=Sailthru&utm_medium=email&utm_term=Editorial%20AND%20Provisions&utm_campaign=10152014_Edit%2BProv_Midweek" target="_blank">Roasted Sweet Potato and Apple with Pearl Onions and Crispy Sage</a></b></div>
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The name sounds long, but that's all the ingredients in this recipe from Food 52. Yes, count them four, and it takes only about 20-25 minutes to cook. With a busy holiday week, what more could you ask for. This dish would make a great Thanksgiving side, a change-up from your traditional potato and sweet potato side-dishes. Or keep this recipe in mind for a light but hearty meal before your Black Friday shopping.</div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-44605740076992728162014-11-09T07:09:00.004-08:002016-05-07T11:52:22.303-07:00Asparagus and Pancetta Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyeWBdgIm0RDLT4whQoEyAgJ-qOAxv1JmJSeTdI-Rx1oMH3N0jkT2aYZbSCtQL0cbjfKxExucz9LeL3uzpbKpy8r5cmT4jowCYeJTDGzk9RAiYk2H64TOZPgmhimtV9Ke1IZbduadNwLP/s640/blogger-image-631769222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyeWBdgIm0RDLT4whQoEyAgJ-qOAxv1JmJSeTdI-Rx1oMH3N0jkT2aYZbSCtQL0cbjfKxExucz9LeL3uzpbKpy8r5cmT4jowCYeJTDGzk9RAiYk2H64TOZPgmhimtV9Ke1IZbduadNwLP/s400/blogger-image-631769222.jpg" width="400" /></a></div>
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<b>Ingredients</b></div>
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4 oz. pancetta</div>
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1/2 bunch asparagus </div>
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2 tbsp olive oil</div>
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1/4 cup chopped onion </div>
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1/2 cup arborio rice</div>
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1 cup red wine</div>
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4 cups beef or chicken broth</div>
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<b>Steps</b></div>
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1. In a large pan, sauté pancetta until crisp. Set aside.</div>
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2. Cut asparagus into smaller 1 inch pieces.</div>
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3. Sauté chopped onions and rice in 2 tbsp olive oil until lightly browned.</div>
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4. Add wine to the pan and let it reduce.</div>
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5. Add 1 cup broth and cook off. Continue adding 1 cup of broth at a time and allow it to cook off before adding more.</div>
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6. Risotto will be ready when the rice has a slight bite and still flows when scooped.</div>
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7. Stir in asparagus and pancetta before serving.</div>
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Serves 3-4</div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-17312509221171357042014-11-04T09:29:00.000-08:002016-05-07T11:53:46.778-07:00Recipe Roundup :: Americana flavors<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoe3Cn-8tzaBGULtdIgaLvOwpnGER10TorV9yHIOIT2JlF9mF4g6SImjLtPkoyry44DzuTPZT6t5DITY95020F-hhYAAOcOpqCk9s4Vt9hDHjJAE6MXh_8ZNy-7TmZq5BEW7QGKXfMcP9o/s1600/1+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoe3Cn-8tzaBGULtdIgaLvOwpnGER10TorV9yHIOIT2JlF9mF4g6SImjLtPkoyry44DzuTPZT6t5DITY95020F-hhYAAOcOpqCk9s4Vt9hDHjJAE6MXh_8ZNy-7TmZq5BEW7QGKXfMcP9o/s1600/1+(2).JPG" width="320" /></a></div>
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Ultimate Sticky Buns</div>
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It's Election Day. I'll be voting this morning, and you should too! Election Day also means a busy night for me, working in the newsroom, but it's always one of the most exciting. No matter how you're spending the remainder of your day, we all need to eat. So I've rounded up some recipes with classic Americana flavors.<br />
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<b><a href="http://www.bonappetit.com/recipe/the-ultimate-sticky-buns#" target="_blank">Ultimate Sticky Buns</a></b><br />
Sticky buns, they're one of my favorite treats. I spent yesterday morning tackling this recipe from one of my old Bon Appétit issues. I love to bake, but these sticky buns were more complex than what I make regularly. But it was definitely worth the extra time and effort. I love how the flaky exterior hides a soft, sticky center, and the toasted pecans and glaze are what really makes these ultimate sticky buns stand out.<br />
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<b><a href="http://www.bonappetit.com/recipe/apple-dutch-baby" target="_blank">Apple Dutch Baby</a></b><br />
Some say there's nothing more American than apple pie. Well I can't wait to give apple dutch baby recipe a try. It combines all that cinnamon apple flavor with a fluffy oven-baked pancake and feels like the perfect dish for fall and family gatherings.<br />
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<b><a href="http://www.foodnetwork.com/recipes/bobby-flay/caramelized-vidalia-onion-and-potato-gratin-with-fresh-sage-recipe.html" target="_blank">Caramelized Vidalia Onion and Potato Gratin</a></b><br />
When people ask me my favorite food, I almost always answer potato. It's not an expected answer, but there's so much opportunity to make something amazing with them. And potatoes are a native crop to the Americas so it felt fitting to include them in this list. I like how Bobby Flay's recipe incorporates the sweetness of the onions to balance the otherwise savory dish. It's a little surprise from the traditional potato gratin.<br />
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<b><a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-chunk-blondies-recipe.html" target="_blank">Chocolate Chunk Blondies</a></b><br />
I've always enjoyed watching Barefoot Contessa because Ina Garten's show is so inviting and her recipes are easy to follow. Even when the ingredients are unfamiliar or the list is long, I feel confident I can tackle them with ease. Blondies are a dessert bar somewhere between a cookie and a brownie. I am looking forward to trying this richer take on the tried-and-true chocolate chip cookie.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-33023541437245412442014-11-03T12:24:00.001-08:002016-05-07T11:54:05.522-07:00Citrus French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7RhdPOTNNc_GpCNTjX3TDm-YAJ3JlfoRL7ybTZdhfJoPRducDrF9iCk4ctcrjEaxGWqdi1gc9lT7gyOIB4SIjbjwqQzvqxXC-0lE1NhmJIM7QPPMAsCp3Qo1yn86OVGstfbK3fMmCMLx/s1600/145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7RhdPOTNNc_GpCNTjX3TDm-YAJ3JlfoRL7ybTZdhfJoPRducDrF9iCk4ctcrjEaxGWqdi1gc9lT7gyOIB4SIjbjwqQzvqxXC-0lE1NhmJIM7QPPMAsCp3Qo1yn86OVGstfbK3fMmCMLx/s1600/145.JPG" width="320" /></a></div>
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Brunch is the perfect way to start your day. And whether I am cooking for myself or for a crowd, French toast is one of my favorite go-to recipes. Prep is quick and easy enough that you can chat with your guests and be eating in no time. This morning I decided to change it up and added a hint of citrus to my favorite recipe.<br />
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<b>Ingredients</b><br />
4 slices french bread, sliced thick<br />
2 eggs<br />
1/3 cup milk<br />
1 tbsp agave syrup<br />
3 tbsp orange juice<br />
1 tsp vanilla extract<br />
1 tsp cinnamon<br />
1 tsp orange peel<br />
Powdered Sugar<br />
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<b>Steps</b><br />
1. Whisk milk, eggs, agave syrup, orange juice and vanilla extract together.<br />
2. Add cinnamon and orange peel. Mix until evenly distributed in batter.<br />
3. Soak french bread in mixture for 5 minutes, or overnight.<br />
4. Preheat a griddle to medium-high heat.<br />
5. Place French toast on griddle for 2-3 minutes. Flip and continue for 2-3 minutes until both sides are golden.<br />
6. Serve with a drizzle of agave syrup and dusting of powdered sugar.<br />
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Serves 2<br />
<br />CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-35682509454011212432014-10-29T09:30:00.000-07:002016-05-07T11:57:56.324-07:00Visiting Southern California<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7zKwrtFzihTfYD9MG4jXrIxIv6Obj6e21NBktXdgYj-aEf3UZyjr0KDoFSfHeoPe54tVPrNK0fndp5gACVIqqDr-Aev21W1GQHCsxNxUL8FbI-BQffdDbb0OfQt4SPoNZVFCFqzGoqul/s1600/Santa+Monica.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7zKwrtFzihTfYD9MG4jXrIxIv6Obj6e21NBktXdgYj-aEf3UZyjr0KDoFSfHeoPe54tVPrNK0fndp5gACVIqqDr-Aev21W1GQHCsxNxUL8FbI-BQffdDbb0OfQt4SPoNZVFCFqzGoqul/s1600/Santa+Monica.JPG" width="320" /></a></div>
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An overcast run along the Santa Monica boardwalk</div>
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I have often considered myself a California girl. I wasn't born there, but Southern California is a place I visited frequently growing up, before my family called it home. And after attending high school in south Orange County, I moved to Westwood to attend my dream school and my parents' alma mater, UCLA. Going to school in a big city gave me ample opportunity to explore, including dining at restaurants across the culinary spectrum. Los Angeles serves up everything from the neighborhood doughnut shop to hole-in-the-wall bar to the critically acclaimed restaurants of top chefs. And because of the diversity of the city itself, you can take a culinary tour of the world without ever leaving the the Southland. In fact, it was during my senior year at UCLA that the idea for Chasing Crumbs was born out of these experiences and my love of writing.<br />
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In the past month I returned to my beloved Southern California twice, first to spend time with my grandmother and parents in Newport Beach and then again to visit some of my closest friends in Santa Monica. And as is often the case, I discovered some new gems that I am excited to share.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQArt7PtQvUCQlhRoj9377qM6mSbvoYkWF7lCPlSb7V24VB3NdDA8CobaCw7ZFCQUj7p5_GULwjgAmWBCjHFU0HMads5H0PU1Bc0WUf8lfTnR5qW51S-JZR6GzHEslhY2iQ9TOrBhsmNq/s1600/salt+&+straw.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQArt7PtQvUCQlhRoj9377qM6mSbvoYkWF7lCPlSb7V24VB3NdDA8CobaCw7ZFCQUj7p5_GULwjgAmWBCjHFU0HMads5H0PU1Bc0WUf8lfTnR5qW51S-JZR6GzHEslhY2iQ9TOrBhsmNq/s1600/salt+&+straw.JPG" width="213" /></a></div>
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Two-scoop upside-down cone, Salt & Straw</div>
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<b><a href="http://saltandstraw.com/" target="_blank">Salt & Straw</a></b><br />
Ever since I heard Salt & Straw was expanding to L.A., it moved to the top of my list for an upcoming visit. The vaunted Portland ice cream shop is known for out-the-door lines and collaborating with local farmers, chefs and artisans on flavors that range from the traditional to what some might call bizarre. Take the menu at the the new Larchmont shop, which includes California-inspired avocado and strawberry sherbet, tomato water and ojai olive oil sherbet and black olive brittle and goat cheese ice cream.<br />
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So, when I met my friend Brittany for the afternoon, I told her that the only thing I planned was an ice cream trip. Luckily she's accustomed to and flexible enough to follow along with all my foodie whims. True to form, there was a line out the door at the L.A. Salt & Straw, but it took us little time at all to reach the counter to sample some flavors before ordering double scoops.<br />
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I could've walked away with far more than two scoops because every other flavor screamed "try me." When I return, not if, I think I'll be ordering the sampler, which allows you to get smaller scoops of four flavors. My first scoop was the seasonal California peaches with lemon crumble, basically my favorite dessert turned into ice cream. Fresh peaches were caramelized with brown sugar to create a thick jam running through the vanilla ice cream studded with lemon cobbler. For my second, I wanted something that would be a good pairing and opted for the sea salt with caramel ribbons. The ice cream uses a house-made burnt caramel and salt from Mark Bitterman's Portland salt shop. It's one of Salt & Straw's signature flavors and I can see why it's their most popular. It's definitely my favorite of all the salted caramel ice creams I've tried.<br />
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<b><a href="http://www.sidecardoughnuts.com/" target="_blank">Sidecar Doughnuts</a></b><br />
Sidecar is not your ordinary doughnut shop in Costa Mesa. I first tried a bite of their wonderful treats in the cinnamon apple donuts ice cream at Salt & Straw and couldn't resist a detour to try sidecar doughnuts from the source. Sidecar specializes in doughnuts made with fresh ingredients and fried in small batches. I opted to try two of the monthly doughnuts. Huckleberries are a favorite of mine (it's probably my northwest roots), so I had to try the huckleberry cake doughnut. It wasn't too heavy, and studded with plenty of sweet whole berries. Malasadas are a treat that are hard to find, so when I spotted a malasada with apple jam, I had to give it a try. It was airy with just the right amount of filling, and a light dusting of sugar on top. All in all, it made for a perfect afternoon treat.<br />
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Seasonal blackberry and bourbon cocktail, SideDoor </div>
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<b><a href="http://www.sidedoorcdm.com/" target="_blank">SideDoor</a></b><br />
SideDoor is nestled inside one of my favorite restaurants, Five Crowns in Newport Beach, known for great prime rib and charming inn setting. The bar at Five Crowns was long styled like a traditional English pub, but in 2009 the bar was reopened as an English-style gastropub with it's own entrance and menu.The menu focuses on seasonal ingredients, small plates, cheese and charcuterie and artisanal cocktails. However, you'll still find some signature Five Crowns dishes re-envisioned on the SideDoor menu.<br />
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I went with my Mom, Nana and I went to SideDoor on a Monday evening and it was packed. Lively conversation flowed through the relaxed atmosphere of the pub. We opted to get a few items to share among the three of us. I enjoyed the smoked bacon and addition of egg in the wedge salad. We watched as the chef at the charcuterie stand assembled our french onion press. As it sounds, it was essentially eating french onion soup in sandwich form, and it was delicious. The onions burst with flavor and balanced perfectly with the sourness of the fresh bread. And of course, one couldn't ignore prime rib, so we ordered the prime rib chili cheese fries, a popular choice at tables around us as well. The chili was rich with generous amounts of prime rib and the fries perfectly crispy underneath. After all that food, I still couldn't turn down dessert. The espresso creme anglaise that accompanied their doughnuts was perfection, in fact I took home the leftover sauce to add to my coffee because I didn't want to waste one drop of it.</div>
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CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-62981077250494342002014-10-07T15:33:00.000-07:002016-05-07T11:56:59.051-07:00Recipe Roundup :: Comfort FoodsBefore long, it'll be rainy day, gray skies and cooler weather. There's just something about curling up on the couch with a good book and a bowl mac and cheese. Comfort foods are called so for a reason, but I'm always on the hunt for an interesting twist. Here's a few of my recent finds.<br />
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<b><a href="http://fwx.foodandwine.com/food/canadian-match-made-nashville-sriracha-honey-fried-chicken-and-cheddar-beer-waffles" target="_blank">Sriracha Honey Fried Chicken and Cheddar Beer Waffles</a></b></div>
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I recently learned about a new trend "waffling," essentially putting unexpected foods into a waffle iron to see what happens. I'll admit I was skeptical at first, but then the idea actually intrigued me. However while waffles are a brunch staple, I'll order in a restaurant, a waffle iron is one of the few gadgets missing from my kitchen. I've never really been able to justify it, knowing it would probably gather more dust than oil. But this recipe from <a href="http://fwx.foodandwine.com/" target="_blank">FWx</a> has me wanting to run to the store right now. It throws some of my favorite flavors into the same dish, ones I might never have put together. Cheddar and beer are perfect compliments, I don't know why I never considered using them together in a biscuit batter or waffles as FWx did. And the honey and sriracha, perhaps unexpected, sound like a great spicy-sweet glaze for fried chicken.</div>
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<b><a href="https://food52.com/blog/11330-fried-egg-advice-from-a-few-professionals#X1HLX4:Bf3" target="_blank">Fried Eggs</a></b></div>
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My breakfast staple. I could eat eggs over easy day in day out, even with all the talk that eggs can lead to bad cholesterol. I loved this roundup from <a href="http://food52.com/" target="_blank">Food 52</a> because it speaks to one of my favorite aspects of cooking. No two cooks are the same, give them the same recipe and every person will put their own spin. Even with a simple fried egg, there are endless ways to make it. My preferred technique is similar to Emily Vikre's -- a frying pan on medium-high heat and a pad of butter, and I remove the pan from the heat when I flip my egg. It's been fun trying these other methodologies to see how the end result differs.</div>
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<b><a href="http://www.wholefoodsmarket.com/recipe/macaroni-and-three-cheese-lunch-muffins" target="_blank">Macaroni & Cheese Muffins</a></b></div>
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Mac and cheese, I've been known to make lists of restaurants to try based on hearing they have a great macaroni and cheese, I've got one entire cookbook devoted entirely to the dish, and I will constantly experiment with different cheeses and mix-ins. I made these macaroni and cheese muffins for a going-away potluck a while back, and they're much easier to eat while mingling carrying around a bowl and spoon. What's great about this recipe is the addition of the Dijon mustard and butternut squash puree.</div>
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<b><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/bourbon-apple-cake" target="_blank">Bourbon Apple Cake</a></b></div>
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I immediately cut out the recipe card for this from the back of this past month's <a href="http://www.realsimple.com/" target="_blank">Real Simple</a> magazine. Of course, it's got bourbon, apple and vanilla, an absolutely delightful combination of flavors. But what really intrigued me was the use of grits in the cake batter. This is definitely on my "Must Bake" list, and I can't wait to share with you how it turns out. </div>
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<b><a href="http://cooking.nytimes.com/recipes/1016279-bourbon-brule?smid=tw-nytdining" target="_blank">Bourbon Brulé</a></b></div>
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Bourbon has been my spirit of choice now for a while. While I usually drink it neat or with one or two ice cubes, I do enjoy finding creative cocktails that utilize it. The bourbon brulé from <a href="http://cooking.nytimes.com/" target="_blank">NY Times Cooking</a> combines some flavors I wouldn't have imagined trying together all at once -- bourbon, orange, ginger and sherry. If it tastes as good as it looks in the picture, it'll make a worthy drink for holiday celebrations.</div>
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<b><a href="http://cooking.nytimes.com/recipes/1014647-sweet-potato-fries" target="_blank">Sweet Potato Fries</a></b></div>
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I love sweet potato fries. What I really need to find is a place that serves endless baskets. But let's be serious, they're really not that difficult to make at home, I've just never tried. I found this great recipe on NY Times Cooking, just six ingredients and barely any time at all. What took me so long?</div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-12240296335386055742014-10-01T10:26:00.000-07:002016-05-07T11:57:37.618-07:00Farm to Table in PhoenixSince moving to Phoenix three years ago, I've watched a culinary scene continue to expand and I continue to find new favorites. Great food combined with a great atmosphere will keep me coming back to a restaurant again and again. I am especially drawn to farm to table or seasonal concepts and locally-owned establishments. Today I share my current Phoenix favorites, three restaurants that feature locally-sourced ingredients and a warm, inviting ambiance that makes you feel instantly at home and all uniquely repurpose old buildings.<br />
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Smoked Chicken and Andouille Gumbo, Southern Rail</div>
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<b><a href="http://www.southernrailaz.com/" target="_blank">Southern Rail</a></b><br />
Chef Justin Beckett was a 2012 nominee for Food & Wine Magazines's Best New Chef after opening Beckett's Table in 2010. Beckett's Table is unique in its combination of sophisticated comfort food, local ingredients and humble atmosphere. When Beckett opened his second restaurant, Southern Rail, earlier this year, I knew it would quickly become one of my favorite restaurants in Phoenix. Southern Rail is grounded in the same approach as Beckett's Table while emphasizing the flavors of the American South.<br />
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I first visited Southern Rail, which revives the space once home to the iconic Beef Eater restaurant, the weekend it opened and quite possibly wanted to try everything on the menu, which features a variety of small plates, entrees and hearty side dishes. On that first visit, the gumbo and heaping plate of beignets really stood out and showed Beckett's attention to traditional recipes. When I returned with my Mom she was equally impressed with the atmosphere and creative twist on southern classics. The cider-brined pork loin was moist, flavorful and by the time I finished it looked as though I might have licked my plate clean.<br />
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Next up I am excited to try Southern Rail's weekend brunch. I think my sister would adore the fried green tomato benedict, the hoe cakes and SR bread pudding frunch toast sound delightfully decadent and who could pass up a good dutch pancake. If the sticky buns are anything like their pull-apart brioche, someone will have to stop me from eating them all. And I am hoping to get a seat at their dinner with guest chef Sean Brock, of Husk in Charleston and Nashville.<br />
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Bruschetta, Postino</div>
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<b><a href="http://www.postinowinecafe.com/" target="_blank">Postino</a></b><br />
Postino at first glance is the neighborhood wine bar and cafe, but spend a little time at each Valley location and you come to learn that it is so much more. Each location is housed in a building of historical significance to the surrounding community, and the communal dining rooms are a welcome gathering place. Known for unique wines, amazing bruschetta, cozy patios and a mix of vintage and edgy decor, Postino has its niche and does it exceedingly well. With the opening of a fourth location in Tempe this week, I don't even have to drive very far to enjoy the best bruschetta in town!<br />
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The menu may be limited -- mostly sandwiches, salads and their signature bruschetta -- but it's all fresh and excellent for pairing with their changing selection of wine and craft beer. it's one has made them one of the most popular places in town. Try to get a table on a Monday or Tuesday and you'll find yourself waiting for upwards of an hour. It's worth the wait for their killer deal -- after 8 p.m., you can enjoy a bottle of wine and a bruschetta board for just $20.<br />
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<b><a href="http://libertymarket.com/" target="_blank">Liberty Market</a></b><br />
Liberty Market operates in what was quite literally once the neighborhood market. Today it is a neighborhood bistro in Gilbert serving breakfast, lunch and dinner. The servings are generous and the conversation flows easily in their open dining room. Chef David Traina and his wife Kiersten, run the day-to-day and never cease to have a smile on their faces. They share a passion for food with the other co-owners Phoenix restaurateur Joe Johnston and his wife Cindy, whose touch can be seen in the unassuming decor and friendly atmosphere.<br />
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My favorite chilaquiles in the Valley so far are Liberty Market's take on the traditional Mexican dish, with their green chile pork. With both a tomatillo sauce and red pequin pepper sauce, there's just the right level of spicy to not overpower the flavors of the pork. At dinner, Liberty Market serves such diverse offerings as the aforementioned green chile pork, wood-fired pizzas, baby-back ribs, loaded salads and burgers. I recommend the grilled chicken pasta, which is finished with chopped bacon, smoked mozzarella, and fresh vegetables in a parmesan cream sauce. From what I could see at the tables around me, I don't think you can go wrong with anything on the menu. And be on the lookout for specials, I had the most delicious Italian pistachio cake (not a regular on their dessert menu) to finish my meal on one recent visit.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-79789045699238004012014-09-30T11:51:00.001-07:002016-05-07T11:58:23.788-07:00Apple Cinnamon Buttermilk Scones<div class="separator" style="clear: both; text-align: left;">
I can't usually go a weekend without baking something, and this weekend was no exception. The weather has finally cooled down a bit in Phoenix, I woke up to temperatures in the 70s! So this morning I decided to incorporate one of my favorite flavors of fall, cinnamon apples, into scones. I remember eagerly watching my mom prepare scones when I was growing up, but I never really paid close enough attention to make them myself. When I first tried making scones myself a few years ago, I realized they are quite easy to prepare and take relatively little time to bake. And scones are like biscuits in that you can easily transform them from a morning pastry to a savory side dish, simply by changing up the mix-ins to your batter.</div>
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<b>Ingredients</b></div>
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1 granny smith apple</div>
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1 tbsp brown sugar</div>
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Cinnamon</div>
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1 tbsp butter</div>
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2 cups flour</div>
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2 tbsp sugar</div>
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1/2 tsp baking soda</div>
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2 tsp baking powder</div>
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1/3 cup butter (room temperature)</div>
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1/2 cup buttermilk</div>
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1/2 cup milk</div>
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2 eggs</div>
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<b>Steps</b></div>
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1. Preheat oven to 400 degrees.</div>
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2. In a small sauce pan, melt 1 tbsp butter. </div>
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3. Dice apple into small chunks, about the width of your thumb. (You want them large enough to maintain a slight crunch after baking the scones)</div>
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4. Add apples, brown sugar and cinnamon to the melted butter. Stir so that apples are fully coated. Let simmer for 3-4 minutes. Remove from heat and set aside.</div>
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5. Whisk flour, sugar, baking soda, and baking powder together in a large mixing bowl.</div>
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6. Cut in butter, until flour mixture resembles coarse crumbs. </div>
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7. In a small bowl, beat eggs and whisk in buttermilk, milk and cinnamon apples. </div>
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8. Add all at once to flour mixture, and stir with a fork until batter is just moistened. </div>
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9. Turn out dough onto a flour surface and form into a 1/4 inch thick rectangle. Cut dough into triangles.</div>
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10. Arrange scones on a lined baking sheet so they are not touching.</div>
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11. Bake for 12-14 minutes, until golden brown. </div>
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Makes 16 small or 8 large scones</div>
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CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-91565006112422177742014-09-24T10:00:00.000-07:002016-05-07T11:59:17.913-07:00Recipe Roundup :: Something sweetAnyone who knows me know that I've got a sweet tooth. Like I've said before, I have favorite pastry shops or ice cream shops in almost every city I've spent more than a couple days in. And my sister is a pastry chef who she makes the most delectable treats. Of course I would love to live closer to her, but I know if that happened I'd have to develop some serious self control because I wouldn't be able to help myself from eating her sweets all the time.<br />
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<b><a href="http://smittenkitchen.com/blog/2006/11/cubes-of-colossal-cheer/" target="_blank">Chocolate chip sour cream coffee cake</a></b><br />
I always like to start my week off on the right foot, and what better way to do that then with a great breakfast. With that in mind, Monday morning I made this coffee cake I found on Smitten Kitchen. I allowed myself to sleep in a bit, so it was more like a late brunch by the time the 45-minute baking time was through. But my apartment was filled with the smell of chocolate and I soon learned it was worth the wait. The freshly baked coffee cake was rich and moist, but the cinnamon covered chocolate in every bite left me wanting another piece. Deb claims this coffee cake "might make you feel unintentionally wronged by every other coffee cake" that came before it. I don't think she was kidding, it's that good.<br />
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<a href="https://food52.com/blog/8477-apple-cider-donuts?utm_source=Sailthru&utm_medium=email&utm_term=Editorial%20AND%20Provisions&utm_campaign=09172014_Edit%2BProv_Midweek" target="_blank"><b>Apple cider donuts</b></a><br />
Yesterday was the first day of fall, and for me that means apples. I love hot spiced cider, apple pie, and apple butter. I've been meaning to attempt a homemade donut project for a while now, and these apple cider donuts I found on Food 52 seem like the perfect opportunity. My mouth waters just reading the recipe. Maybe my friends are adventurous enough to let me try the recipe on them for brunch.<br />
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<b><a href="https://food52.com/blog/11225-how-to-make-a-funfetti-cake-from-scratch" target="_blank">Funfetti cake</a></b><br />
From scratch, that is. Food 52 shares the secrets to making everyone's favorite birthday cake at home, no box necessary. Little did I know the complexity of our beloved funfetti cake, it's all about the right balance to get the sprinkles to suspend in the cake batter. This recipe is worth trying for an upcoming birthday, as I really hate using store-bought mixes when I bake anything. Baked good just taste better when you make them homemade.<br />
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<b><a href="http://www.stylemepretty.com/living/2014/07/22/mini-blueberry-tarts/" target="_blank">Mini blueberry tarts</a></b><br />
A fresh dessert with some hearty oats added to the topping. This would be another good option for a brunch or cocktail party or shower, as the tarts look adorable! Hopefully I'll find an event that lets me give this recipe a try.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-31089294060989335482014-09-23T14:10:00.001-07:002014-09-23T14:10:21.522-07:00Travels and Top Chefs<div class="separator" style="clear: both; text-align: center;">
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Duck egg raviolo at Juniper & Ivy</div>
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Top Chef is one of my favorite guilt pleasure shows, food TV meets reality TV. Between the professional chefs, quickfire challenges and destination finales, I find endless inspiration. Over the many seasons of the show, there were a few creative chefs that really caught my eye. And it only fuels my desire to travel to new cities, so I can dine at these chefs' restaurants. In the past year, I was had the opportunity to visit restaurants owned by my four favorite Top Chefs and I can say each of these restaurants is worth traveling for.<br />
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<b><a href="http://www.juniperandivy.com/" target="_blank">Juniper & Ivy</a></b><br />
Ever since I watched Richard Blais on season four of Top Chef and then again as he won Top Chef All Stars, I have been inspired by his adventurous cooking style. And equally determined to try one of his restaurants. Blais has trained with some of the best chefs in the business, including Thomas Keller and Daniel Boulud. But he's really forged his own way with his restaurants where he reinvents classic dishes often utilizing cutting edge cooking techniques like liquid nitrogen. For a while it seemed like I would have to wait to dine at The Spence or Flip Burger in Atlanta. That is until I saw Blais' announcement that he was opening a left-coast cookery in San Diego. Take my beloved west-coast regional cuisine, mix it with Blais' modernist signatures -- I knew it was sure to amaze.<br />
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And a chef who finds inspiration in both June gloom and Coachella dates, that's definitely something I can relate to. So I was determined to try Juniper and Ivy as soon as possible. Lucky for me, Blais opened Juniper and Ivy in March and I was headed to San Diego for a belated birthday celebration with my parents, so I didn't have to wait long at all. My mom and I delighted in trying the Coachella dates with lamb bacon for an appetizer, and then decided to order a variety of small plates so we could try more things. The smoked swordfish with gooseberries and mustard caviar was a must, as non-traditional caviar is a Blais signature. Our meal was ronded out with a refreshing asparagus panna cotta, duck egg raviolo and slow-roasted beets with ricotta. We finished with not one but three desserts, it was my birthday after all. I think my favorite was either the yodel, their take on the Hostess treat with a hot chocolate sauce or the citrus marshmallow sorbet that accompanied the pine needle meringue.<br />
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From the beautiful menu design to the high-energy design of the restaurant space to the plating of the food, this designer was in awe. The beauty of the restaurant matched the amazing flavors in our meal. As we talked with our waiter, he discovered how anxious I had been to try the restaurant, traveling from Phoenix for my birthday dinner, so he sent Richard Blais to the table! It was such a pleasure meeting him and talking about the food. It's definitely one of my more treasured memories and it left me with an even greater desire to go to Atlanta to try The Spence.<br />
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<b><a href="http://www.bearnaiserestaurant.com/" target="_blank">Bérnaise</a></b><br />
Over Memorial Weekend, I took a trip to one of my favorite cities to visit a few close friends who had recently relocated. After studying in D.C. during a summer in college, it has come to hold a special place in my heart. I am fascinated by the history, the politics, the museums and the restaurant scene that has blossomed in the years since I lived there. Prior to my visit, I quite literally scheduled my meals, so I could try almost every restaurant on my list and see as many friends as possible. One such restaurant belongs to Spike Mendelsohn, my other favorite chef from what was obviously my favorite season, season four, and Top Chef All Stars. Bérnaise, Mendelsohn's most recent restaurant venture, opened last June and it's been on my D.C. list ever since I read it was opening. Mendelsohn grew up in Montreal and spent time working in France, and the restaurant embodies the French bistro experience I am sure Mendelsohn is familiar with.<br />
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A two-story walk up in Capitol Hill, the design is chic and the atmosphere is inviting. My trip fell not long after brunch service started at Bernaise, so I joined my friends Julia and Charlsy for my favorite meal of the day. We sat on the second floor beside a window overlooking the bustling street below. It seemed so quintessentially French in my mind, despite never having been to Paris. I was immediately drawn to the crème brûlée French toast. Toasted brioche soaked in a crème anglaise, it was so decadent and so delicious. I would eat it again and again. And we so enjoyed our meal at Bérnaise that upon another friend's trip to D.C., Julia introduced her to the bistro as well.<br />
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<b><a href="http://milkwoodrestaurant.com/" target="_blank">Milkwood</a></b><br />
Last fall I had the opportunity to attend a design conference in Louisville. I love attending conferences because it usually takes me to a new city and it puts me in the same room with others who share my passion and drive. These past couple years I had the opportunity to meet some amazing people who I have looked up to, who inspire me and who I can now call friends. I usually go to new cities armed with at least a few restaurant ideas and recommendations (some cities that list is longer than the one for sightseeing). For Louisville, I knew one of my meals had to be at an Edward Lee restaurant, a competitor on Top Chef season nine. Milkwood was right around the corner from our hotel so I persuaded a few of my new friends to join me for dinner there.<br />
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In addition to it's southern meets global cuisine, the restaurant is known around town for great cocktails. The drink menu is uniquely arranged by flavor -- sour, salty, sweet, bitter and umami. Given we were in bourbon country, I opted for the "salty" Firth of Forth. It was an adventurous choice mixing Bulliet Rye, vanilla and worcestershire sauce. But it was my dinner, the slow-roasted miso chicken that really wowed. I am not exaggerating when I say it's probably the best chicken I've ever tasted, delicate, melt-in-your-mouth and bursting with flavor.<br />
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<b><a href="http://mvink.com/menu/" target="_blank">ink.sack</a></b><br />
The Voltaggio brothers are perhaps two of the most talented chefs to ever compete on Top Chef, both making it to the finale of season six. Michael Voltaggio edged out his brother to win the competition and in 2011 he opened ink. in West Hollywood. I attended college in Los Angeles but graduated before Voltaggio left The Dining Room in Pasadena to open his own restaurant. However I frequently return to L.A. to visit college friends, so I made it a priority to make it to ink. or at the very least ink.sack, Voltaggio's gourmet sandwich shop.<br />
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Last summer, on my way out of town, I stopped for breakfast and a stroll on Melrose. It suddenly occurred to me that while I had not found time to dine at ink., I could quite easily grab something from ink.sack to enjoy on my ride back. Problem solved. The restaurant reflects the energy and spirit I saw of Michael Voltaggio on Top Chef. And while the sandwiches are quite affordable, that does not mean they skimp on flavor. After perusing the nearly two dozen options, I opted for a pastrami sandwich that came with horseradish cream and dijon mustard. I have a weakness for great sandwiches, like this one, so there's no doubt in my mind I'll return to ink.sack on future visits to L.A. And eventually I am going to have a meal at ink,, I am still determined.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-66409156821945990472014-09-19T12:56:00.001-07:002016-05-07T12:01:20.704-07:00Recipe Roundup :: Meal inspiration<div class="separator" style="clear: both; text-align: center;">
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Before I get into the recipes in today's roundup, I wanted to share where I go for my meal inspiration. While I have a bookcase overflowing with cookbooks and numerous links and magazines I love to peruse, <a href="http://www.bonappetit.com/" target="_blank">Bon Appétit</a> continues to be my favored resource. It's even surpassed at this point my admiration for the shuttered Gourmet, which seamlessly wove together my love of food and travel. Bon Appétit, even with it's drool-worthy photography, sense of adventure and sophistication, is still approachable. The staff is dedicated to making even the most complex recipes, easy for cooks of any experience level to follow and recreate. And the editors share a joie de vivre that comes through in the magazine's voice. I anxiously await the arrival of each month's issue in my mailbox and then proceed to sit on my patio armed with sticky notes and a cup of coffee. I obsess over Andrew Knowlton's instagram feed, subscribe to daily Bon Appétit recipe blasts, peruse the same issues again on my iPad delighting in the interactivity and reread the annual <i>Travel Issue</i> and<i> Best New Restaurants</i> list at least a few times.<br />
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I keep just one cookbook on my kitchen counter. While the others sit on a bookshelf in my living room, this one has stains from over-zealous mixing. The red-plaid Better Homes & Gardens New Cookbook was a gift from my mom, and it's where I learned the pancake recipe I now know by heart and refer to when I forget cooking times or temperatures for meat and vegetables. My other favorite anthologies are Gourmet Today, Bon Appétit Desserts and The Williams-Sonoma Cookbook. The rest of my cookbooks tend to be a single-subject, whether its brunch, mac & cheese, Irish pub cooking or one of my favorites foods, the potato.<br />
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Often I turn online for inspiration. Sometimes I search with a specific idea of a dish I'd like to make, other times it's about perusing through email blasts and blogs until a recipe catches my eye. My favorite websites right now are Food 52 and the new New York Times Cooking site. <a href="https://food52.com/" target="_blank">Food 52</a> is an online cooking community, where readers can share recipes, ask questions and find columns and blogs on specific food-related topics. The <a href="http://cooking.nytimes.com/" target="_blank">New York Times Cooking</a> site is a home for the New York Times' library of over 10,000 recipes. It's a beauty and the recipes are searchable by ingredient, skill level, meal and more. I really enjoy Editor Sam Sifton's weekly newsletter where he shares his tips and ideas for what to cook.<br />
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<b>Recipe Roundup</b><br />
Click on names to link to the original recipe<br />
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<b><a href="http://www.bonappetit.com/recipe/spaghetti-with-strawberry-tomato-sauce?mbid=ROD20140915135557&spMailingID=11044103&spUserID=Njk1OTY0NzQ3NTAS1&spJobID=343684071&spReportId=MzQzNjg0MDcxS0" target="_blank">Spaghetti with strawberry tomato sauce</a></b><br />
This recipe is from Bon Appétit's pick for Best New Restaurant 2014. I was in D.C. in May (expect a post soon about my food finds) and regret not making it to Rose's Luxury. So now it's at the top of my list for my next visit. In the meantime, I am looking forward to this spicy-sweet take on traditional spaghetti.<br />
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<b><a href="https://food52.com/recipes/23998-roasted-apple-butter" target="_blank">Roasted apple butter</a></b><br />
I won't let a season stop me from eating apples, but nothing feels more autumn to me than apple pie and apple butter. For a while my mom kept sending me jars of apple butter from trips to different farms in California. But now I've found a surprisingly easy recipe to make my own. It's perfect timing too, I'm running low!<br />
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<b><a href="http://www.epicurious.com/recipes/food/views/Company-Eggs-51160890" target="_blank">Company eggs</a></b><br />
Eggs are one of my favorite things to cook with, a necessity in baking and perfect for any meal from a simple fried egg for breakfast to a complex quiche for dinner. These company eggs sound like the sort of thing I'll want to eat all day.<br />
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<b><a href="http://www.bonappetit.com/recipe/whole-roasted-cauliflower-with-whipped-goat-cheese" target="_blank">Whole roasted cauliflower with whipped goat cheese</a></b><br />
Remember my new found appreciation for cauliflower, well now I found a delightfully decadent recipe to try. This recipe features three kinds of goat cheese, white wine and roasted cauliflower. I can't wait to share how this one turns out.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-78876177154024279692014-09-14T14:32:00.000-07:002016-05-07T12:03:14.651-07:00A long weekend in NYC<div class="separator" style="clear: both; text-align: center;">
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A few weeks back, I took a long weekend to visit one of my closest friends, Leigh Anne, in New York City. Last spring, she picked up and moved across the country to follow her Big Apple dreams. I'll admit I mourned the loss of my devoted brunch buddy, but it was quickly outweighed by my happiness for my friend and her exciting opportunity as well as the anticipation of a visit to New York over the summer. I was thankful for having seen much of the tourist side of the city in a previous trip, so we could spend the weekend catching up and leisurely exploring.<br />
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Luckily Leigh Anne shares my sense of adventure and love of food, so much of the four days was spent in search of food. Between a local and a devoted foodie, we had an endless list of places we were hoping to fit in.<br />
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Fort Defiance</div>
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Of course, we visited Chelsea Market, and made a stop <a href="http://www.fatwitch.com/" target="_blank">Fat Witch</a>. S'mores in a brownie, what can I say, it's an excellent combination. For happy hour, we dared a walk through Midtown on a Friday night so we could try <a href="http://www.southernhospitalitybbq.com/" target="_blank">Southern Hospitality</a>, a bar and restaurant owned by Justin Timberlake that stays true to his southern roots. Leigh Anne and I felt so at home at <a href="http://www.spitzerscorner.com/" target="_blank">Spitzer's</a>, a gastropub in the Lower East Side. Communal tables, craft beer and a lively atmosphere -- it's the kind of place we could spend hours in, and have been known to do. As soon as we read 40 beers on tap, we were sold. We made the trek to Red Hook with Becca, our friend who happens to be Leigh Anne's roommate, for brunch at <a href="http://www.fortdefiancebrooklyn.com/" target="_blank">Fort Defiance</a>. It was a quaint restaurant that was worth the trek, with hearty portions, seasonal ingredients and tablecloths that reminded us of the southwest.<br />
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Becca, Leigh Anne and I ventured to <a href="http://standardhotels.com/" target="_blank">The Standard</a> hotel's Biergarten at the High Line for drinks with Leigh Anne's friends and I tried the Berliner Weiss, a regional German wheat bear that's fruity and a little sour. It's funny that it took a trip across the country to step inside The Standard, when I used to drive past the one in Hollywood on a weekly basis. On the way home, we got a sweet tooth and that meant a stop at <a href="http://www.magnoliabakery.com/" target="_blank">Magnolia Bakery</a>, made popular by Sex and the City, was in order. I couldn't not try the cupcakes, since I've spent my adulthood venturing to Sprinkles. I enjoyed the Banana Cupcake, which had a light, more banana-muffin-like flavor with a sweet caramel frosting. There were also stops for coffee, of course. We are journalists by trade after all. And, we got a chance to try the ever-popular <a href="https://www.shakeshack.com/" target="_blank">Shake Shack</a> burger, and compare it to In-N-Out and the numerous other "road-side" burger stands. The consensus was it was a good burger, and each has it's own perks. And of course, what trip to New York would be complete without a slice of pizza.<br />
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Fried Chicken and Cheddar Waffle from Buttermilk Channel with a view of the</div>
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skyline from Brooklyn Bridge Park (left), DBGB Kitchen and Bar, and </div>
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Cookies and Cream and Salted Carmel from Blue Marble Ice Cream</div>
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But among our many stops, there were a few standouts and I am so excited to share my three to try for New York City.<br />
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<b><a href="http://www.dbgb.com/nyc/" target="_blank">DBGB Kitchen and Bar </a></b><br />
Daniel Boulud's restaurant in the Bowery has been on top of my list of places to try in New York for quite some time and I was excited to enjoy a night out with Leigh Anne and Becca during my visit. I originally saw DBGB featured on a Food Network show, and the French bistro meets American tavern concept intrigued me. The menu features a variety of house-made sausages from around the globe, traditional entrees like duck and steak frites and inspired gourmet burgers. I mulled over the menu for a good 20 minutes, but in the end went with the first item that caught my eye. The Piggie is a beef burger topped with pulled pork, jalapeno mayonnaise and a mustard slaw. And I was not disappointed. Each bite was thoughtfully layered, but the flavor profile not overly complex. Beyond our satisfying meals, the main dining room took inspiration from the history of the Bowery as a restaurant supply district. The walls were lined with shelving stocked with dry goods, table wares and copper pots from other acclaimed chefs. It felt almost if you were dining in an enormous, walk-in pantry albeit more chic than industrial.<br />
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<b><a href="http://doughnutplant.com/" target="_blank">Doughnut Plant</a></b><br />
Who doesn't love doughnuts? I have favorite bakeries or ice cream shops in nearly every city I've visited, and Doughnut Plant is now sitting at the top of my New York list. Leigh Anne shares my love of this sweet treat. In fact we had a favorite bar in Phoenix with doughnuts on their dessert menu that quickly became an after-work favorite. So after a red-eye flight and a quick stop to drop off my luggage, we ventured to Chelsea to get a late breakfast. With all the seasonal and unique flavors, I probably could have ordered a half dozen doughnuts. Luckily I had some self restraint and settled for two featuring my favorite fruits. The peach cake doughnut had a great crumb texture. My favorite though was the vanilla bean yeast doughnut with blackberry filling. It had a perfect ratio of vanilla in the dough and sweetness in the berry filling, so that neither overpowered the other. Doughnut Plant's filled doughnuts are square with a hole in the center like traditional doughnuts. It's absolute genius because now there is filling in every bite! There is no reason to wonder why Doughnut Plant is celebrating it's 20th anniversary, they know doughnuts and it shows. While the wait wasn't long, there was a constant flow of people coming and going as we sat and enjoyed our doughnuts.<br />
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<b><a href="http://www.smorgasburg.com/" target="_blank">Smorgasburg</a></b><br />
Smorgasburg was quite possibly my favorite part of my entire weekend in New York City. It's a weekly food market with vendors from restaurants and local food proveyors across the city. We ventured to the Brooklyn Bridge Park location on Sunday morning so we could enjoy the views of Manhattan as we enjoyed our snacks. There options were abundant, ranging across many cuisines, but I had my eyes set on trying <a href="http://www.bluemarbleicecream.com/" target="_blank">Blue Marble Ice Cream</a>. But first I opted for something more savory, on Becca's recommmendation, from <a href="http://www.buttermilkchannelnyc.com/" target="_blank">Buttermilk Channel</a>. We got one of my favorites, buttermilk chicken on a cheddar waffle. Simple, but done well. I enjoyed it so much that on my next trip to the Big apple, I plan to make a stop at their restaurant in Brooklyn. After, I stopped to get a two-scoop cone at Blue Marble to enjoy as we wandered the length of Brooklyn Bridge Park from the piers to the Brooklyn Bridge. I opted for a perhaps strange combination so I could try both of the featured flavors, cookies & cream and salted caramel. Artisan ice cream is really worth the cost, it just tastes so much better! It was the perfect treat for a summer afternoon.CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com1tag:blogger.com,1999:blog-4375616858313630164.post-22992665306445485042014-09-09T17:13:00.003-07:002016-05-07T12:05:19.783-07:00Try everythingMy motto when it comes to food is "try everything at least once." While that philosophy definitely has the potential to lead you astray and it is easy to let preconceived notions about a particular food or flavor influence us, more often than not I am pleasantly surprised by own tastebuds. This motto is the reason I've come to love oysters on the half shell, quinoa and chai tea, just to name a few favorites. One of the many reasons I enjoy dining out is that it's a welcome opportunity to try something new. Chefs are constantly experimenting, so even if I get a favorite dish like salmon or pasta, many times it is paired with something I would not have imagined. Sometimes it's a a new flavor for me, like the first time I tried grits or pâté. And sometimes it's a new use for a tried-and-true standby, have you ever tried zuchinni chips? If I had enough, I'd never stop eating them.<br />
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<b>At least once.</b> Everything is worth revisiting. Our tastes evolve over time, and recently I have discovered a newfound affinity for many foods I abhorred as a child. Brussel sprouts are perfect roasted with bacon and shallots. My friend Leigh Anne led me to an appreciation of all things pumpkin and squash. I am still a hold out on pie, as I will always prefer apple, pecan or really any other option before pumpkin pie. But I have tried and enjoyed pumpkin bread (which makes a mean french toast), roasted butternut squash and white chocolate pumpkin truffles. That last one is a real surprise, as I'm usually not one for white chocolate either. My most recent and exciting discovery was cauliflower. It was always the vegetable sitting there on the veggie platters, and I never touched it. I always thought it had no flavor, probably because I so often tried it raw. But I have come to learn that cauliflower is quite versatile when cooked, absorbing the flavors around it. It makes a great loaded au gratin replacing potatoes and just last week I tried a delicious recipe for buffalo cauliflower bites.<br />
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<b>Recipe roundup. </b>This probably will come as no surprise to those of you who have read my blog from the beginning or follow me on twitter. I own at least a few dozen cookbooks, subscribe to two magazines devoted entirely to food and countless others that boast substantial cooking sections and dozens of blogs and email blasts with daily recipes, restaurant lists and more. I am constantly tabbing my magazines and cookbooks with sticky notes and printing out recipes from the web that I want to try. The ever-growing stack is a mental cue to try something new rather than rely on making the same old thing week in and week out.<br />
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So with that in mind, I am going to start regularly including this feature, highlighting recipes I found and loved, or ones I am anxious to try. (Click on the names to link to the original recipe.)<br />
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Cheesy buffalo cauliflower wings (left) and Canal House peach jam</div>
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<b><a href="http://jessicainthekitchen.com/cheesy-buffalo-cauliflower-wings-2/" target="_blank">Cheesy buffalo cauliflower wings</a></b><br />
The aforementioned cauliflower bites. After trying an au gratin a coworker brought in for a potluck, I did a search for more cauliflower recipes to test out and found these on the blog Jessica in the Kitchen. It's funny how your mind plays tricks on you based on your memories of certain flavors. If someone else had made this recipe, I don't know that I would have known I wasn't eating chicken.<br />
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<b><a href="http://www.bonappetit.com/recipe/canal-house-peach-jam" target="_blank">Canal House peach jam</a></b><br />
I don't think I will ever run out of uses for peaches. And this is one of my favorite new recipes for using them up before they turn bad. My favorite Bon Appétit got the seasonal-cooking superstars from Canal House to share this gem. And I love that it keeps to just the essentials, peaches, sugar and lemon juice. I cut the recipe down based on what I had left, but if you don't you'll have plenty to share with friends as hostess gifts or "just-because" treats.<br />
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<b><a href="http://www.azestybite.com/prosciutto-pesto-pizza-twists/" target="_blank">Proscuitto pesto pizza twists</a></b><br />
From the blog A Zesty Bite, I found this recipe when I was looking for ideas for a cocktail party with some of my colleagues. I adjusted it slightly, using crescent dough instead of pizza dough. Besides the simplicity of preparation, it was a great finger food which is always a plus when you're entertaining.<br />
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<b><a href="http://www.foodandwine.com/recipes/cinnamon-polenta-pancakes" target="_blank">Cinnamon polenta pancakes</a></b><br />
Pancakes are one of my favorite go-to breakfasts. I know my favorite recipe by heart, and I can whip it up just as quickly as scrambled eggs or oatmeal. This was a great find for a heartier twist on traditional buttermilk pancakes.<br />
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<b><a href="http://www.saveur.com/article/recipes/sour-chocolate-cake?cmpid=rotdenews09082014&spPodID=020&spMailingID=7047322&spUserID=Mjg3NDU2ODE5NjMS1&spJobID=520529531&spReportId=NTIwNTI5NTMxS0" target="_blank">Sour chocolate cake</a></b><br />
This is first up on my to try list. I was sold when I read chocolate cake. A new twist with some tang from vinegar and it has cinnamon. Though I may lose the crumby texture, I'll probably try substituting butter as I am not huge on using shortening in my recipes. I may just whip this up for dessert tonight.<br />
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<br />CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-84682660633690971182014-09-07T10:35:00.002-07:002016-05-07T12:05:47.726-07:00Lemon Poppyseed BiscuitsLast night I once again found myself craving something sweet that would let me savor some of my favorite summer flavors. Berries and peaches are among my favored produce, so I'm always looking for new ways to use them! A tried and true summer favorite is strawberry shortcake, but it's one of the recipes I most often play around with. Whether it's chocolate or the lemon poppyseed biscuits that follow, there are so many interesting combinations off such a basic concept.<br />
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I served these lemon poppyseed biscuits with sliced peaches and a small scoop of vanilla ice cream. But it's a biscuit that's not too sweet and could easily pair well with other fruits, whipped cream or even just a pad of butter. While I definitely see myself bring this recipe out for a future brunch party, it'd be perfect for a bridal shower tea or dessert like I enjoyed last night.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnwGi9xllhYJ0If9MMmCP8N7PNLB3SDJnpkQrkPVy-s5wEuPRmeJ7r4e2qDz5XM7i-mUENeqaBlwm41ZPJggUzX7MzDfQS2xJOugdNK9wlNABiAuxwHhBuoj5tilsV5CPwaS3TWYm5nHa/s1600/lemon+poppyseed+biscuits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnwGi9xllhYJ0If9MMmCP8N7PNLB3SDJnpkQrkPVy-s5wEuPRmeJ7r4e2qDz5XM7i-mUENeqaBlwm41ZPJggUzX7MzDfQS2xJOugdNK9wlNABiAuxwHhBuoj5tilsV5CPwaS3TWYm5nHa/s1600/lemon+poppyseed+biscuits.jpg" width="320" /></a></div>
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<b>Ingredients</b></div>
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1 1/2 cup flour</div>
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2 tsp baking powder</div>
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1 tbsp sugar</div>
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1/2 tsp cream of tarter<br />
1 1/2 tbsp poppyseeds</div>
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1 stick butter, softened</div>
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3/4 cup buttermilk</div>
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1 tbsp lemon juice</div>
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1 tsp lemon extract</div>
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<b>Steps</b></div>
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1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.</div>
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2. Combine flour, baking powder, sugar and cream of tarter and poppyseeds in a large bowl. Mix well.</div>
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3. Cut in butter until mixture resembles coarse crumbs.</div>
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4. In a small bowl, mix buttermilk, lemon juice and lemon extract.</div>
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5. Pour liquids all at once into flour mixture. Mix until well combined, the batter may still be lumpy. </div>
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6. Drop biscuits onto the lined baking sheet, using a spoon and spatula to form small mounds.</div>
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7. Bake for 10-11 minutes, until golden.</div>
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Makes 6 biscuits.</div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-20308425547396501102014-09-05T10:00:00.000-07:002016-05-07T12:06:29.196-07:00Five years ago today ...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJNiSO-p2kMoG-Fs_kRUzuOIRz8z5dOaR-fsCeGnCdYel_ivG1xfFYqQ62oaox2whLdfhrB6M9-GaiUI7t-EEVbJhrBzZAzGD4k0mBa2aBHVus7snVLnqUKkU_BrpXSFIih4KoVVe5DQm/s1600/297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXJNiSO-p2kMoG-Fs_kRUzuOIRz8z5dOaR-fsCeGnCdYel_ivG1xfFYqQ62oaox2whLdfhrB6M9-GaiUI7t-EEVbJhrBzZAzGD4k0mBa2aBHVus7snVLnqUKkU_BrpXSFIih4KoVVe5DQm/s1600/297.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Juniper & Ivy, Richard Blais' restaurant in San Diego. <br />My birthday dinner and one of my favorite meals this year, <br />plus I had the opportunity to meet Chef Blais.</span></div>
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="color: #134f5c;"><br /></span></span>
<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="color: #134f5c;">I launched Chasing Crumbs five years ago today. What started as an outlet for my writing has become so much more than I imagined. It's a challenge to myself to break out of the routine and try new things when I enter the kitchen. It's inspiration when I travel to explore each city's unique culinary offerings. It's a testament to my goal of sharing my love of food with others. On my blog's fifth anniversary, I wanted to take a moment to reflect and share with you the story behind Chasing Crumbs.</span></span><br />
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<span class="Apple-style-span" style="font-family: "georgia" , "times new roman" , serif;"><span class="Apple-style-span" style="color: #134f5c;">When I turned 11 my grandmother taught me how to cook, and since then it has always been a passion of mine. Cooking is my favorite escape, an adventure into a world of savory and sweet treats. </span></span><span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif;">It's so easy to get lost in the the aromas of freshly baked cookies, cinnamon apples simmering on the stove or a bourbon bread pudding bubbling in the oven. Certain flavors have the power to transport you to another time and place -- freshly grilled corn and roasted peaches remind me of summer, prime rib invites memories of holiday dinners and seafood will always remind me of home. </span><br />
<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif;">But beyond all else, what I love about food is that it brings people together. Growing up, the dinner table was where we shared stories about school and work. On holidays my family would take turns in the kitchen preparing parts of the meal. And today, I often host friends for brunch or invite them to try new restaurants with me. And the rare opportunities I've had to chat with a chef about my meal, those are moments I treasure as I hope to glean insights that I can ultimately incorporate into my own amateur adventures in the kitchen. </span><br />
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<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif;">Whether it's trying new foods, restaurants or recipes, I long to explore more of what the culinary world has to offer. And I will continue to use this blog to share my experiences with you. Cheers!</span>CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-69488297772903904492014-07-29T10:58:00.001-07:002016-05-07T12:06:46.897-07:00Sweet Potato and Andouille Sausage Pizza<div class="separator" style="clear: both; text-align: left;">
<i>I don't like to let working nights get in the way of great home-cooked meals. Often times, I'll use my weekend to cook ahead on dinners that are easy to reheat. This weekend I had some inspiration to combine a few of my favorite Southern flavors into a colorful and delicious pizza. Cooking pizza at home is a lot easier than most people expect, especially if you use an already prepared dough or crust. But even making your own dough doesn't take too long. And a little trick if you don't want to heat up your oven, fire up the grill! It makes for a great smoky flavor.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6CUaNR-b56aCJ5F6MtUkTXMTAw0_bDyomUenfa7XeBgYuOIK644c_SpaCYTR9blUO9q-eSven05CiGJXDI9ozSfBhAJMyhKdvpBwutrMUoTo5d_ejKSfPQ85Mj5kE0YViHV8N5u0g5Px/s1600/sweet+potato+andouille+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6CUaNR-b56aCJ5F6MtUkTXMTAw0_bDyomUenfa7XeBgYuOIK644c_SpaCYTR9blUO9q-eSven05CiGJXDI9ozSfBhAJMyhKdvpBwutrMUoTo5d_ejKSfPQ85Mj5kE0YViHV8N5u0g5Px/s1600/sweet+potato+andouille+pizza.JPG" width="200" /></a></div>
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<i><b>Ingredients</b></i><br />
<i>1 sweet potato</i><br />
<i>2 Andouille sausages</i><br />
<i>6 broccolini or baby broccoli</i><br />
<i>1/2 can fire roasted diced tomatoes (drained)</i><br />
<i>Shredded Mozzarella cheese</i><br />
<i>Shredded Parmesan cheese</i><br />
<i>Pizza dough (homemade would be best, but to easy with preparation, I used Pillsbury's artisan refrigerated dough)</i><br />
<i>Olive oil</i><br />
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<i><b>Steps</b></i><br />
<i>1. Preheat oven according to pizza dough directions. </i><br />
<i>2. On a baking sheet, form dough into a circle or square. If desired, roll edges over to create a crust. Pre-bake dough for 5 minutes and remove from oven.</i><br />
<i>3. In a skillet, remove sausage from casing and cook until browned. Set aside.</i><br />
<i>4. Dice sweet potatoes. In the same pan, add olive oil and sweet potatoes. Cook until caramelized. Add broccolini and toss until bright green.</i><br />
<i>5. Lightly coat dough in olive oil. Spread diced tomatoes evenly.</i><br />
<i>6. Spread a thin layer of Parmesan cheese. </i><br />
<i>7. Across the pizza, evenly distribute sausage, sweet potato, and broccolini.</i><br />
<i>8. Finish with a layer of Mozarella and Parmesan cheese. </i><br />
<i>9. Bake pizza according to dough directions, about 8-10 minutes or until golden brown.</i><br />
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<i>Serves 4-6</i>CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-20464407655700719572014-06-13T12:55:00.001-07:002016-05-07T12:19:34.119-07:00Beet and Arugula Salad<div class="separator" style="clear: both; text-align: left;">
<i>Wow, it's already June. It's amazing how quickly time flies when you're busy. I'm feeling a bit guilty that my last post was in March, especially since I have plenty of content to share with you all. Over the past few months, I've shifted roles in my day job, helped friends prepare to move cross-country and have rediscovered my love of reading. More relevant to this blog, I've taken a few day and long-weekend trips that have left me with</i><i> some great restaurant finds to pass along.</i><i> I've found one of my true food loves is Southern cuisine, met one of my favorite chefs and experimented with a lot of seasonal produce. I've literally filled my fridge with produce in no less than a half dozen grocery trips this year. </i><i>I've participated in 5-10k races and an 11-mile hike for charity, and while I've always been active, the running in particular has pushed me to pay more attention to how my body responds to different foods. </i><i>There's really no comparison to a meal that's rooted in fresh fruit and vegetables, whether it's the side dish or an entire meal. Well maybe a meal rooted in mac & cheese ... but then, it's all about balance. </i></div>
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<i>I managed a 6-mile walk this past weekend in 95 degree weather to make a trip to the farmer's market. It was hard work as it got warmer, but well worth it when I made dinner that evening out of all my market finds. This simple three-ingredient salad is perfect for summer and makes a perfect compliment to a heartier pasta or steak. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildV9hyphenhyphen_9mcvrxjKS7pQ1wpyI-XI2wN6bH6MpW_HVTTb7uVCniiOMiG_fNg0uCa9NZRq8ENvYpqMgzTAytBSCBi19Cr1urN9PKIWTKPGUVp-RzM19Bet3kRn-DqOdjyhwvxxwlE8kWWPqN/s1600/beet+and+arugula.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEildV9hyphenhyphen_9mcvrxjKS7pQ1wpyI-XI2wN6bH6MpW_HVTTb7uVCniiOMiG_fNg0uCa9NZRq8ENvYpqMgzTAytBSCBi19Cr1urN9PKIWTKPGUVp-RzM19Bet3kRn-DqOdjyhwvxxwlE8kWWPqN/s1600/beet+and+arugula.jpeg" width="200" /></a></div>
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<b><i>Ingredients</i></b></div>
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<i>2 beets</i></div>
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<i>2 cups arugula</i></div>
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<i>1 cup sunflower shoots (These can be found at most farmer's markets and some specialty grocery stores, but other sprouts and shoots could easily be substituted)</i></div>
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<i>Balsamic vinegar</i></div>
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<i>Olive oil</i></div>
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<i>Pepper</i></div>
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<i><b>Steps</b></i></div>
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<i>1. Preheat oven to 400 degrees.</i></div>
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<i>2. Peel and dice beets into small chunks. </i></div>
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<i>3. </i><i> In a baking dish, t</i><i>oss in just enough olive oil to coat and lightly season with pepper.</i></div>
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<i>4. Roast beets for 35-45 minutes, until just soft. Remove and let cool for 20 minutes.</i></div>
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<i>5. Rinse arugula and sunflower shoots, pat dry. Combine in a serving bowl. </i></div>
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<i>6. Add beets to serving bowl, toss and drizzle lightly with 1 1/2 tbsp each balsamic vinegar and olive oil. Depending on your taste, you can add more vinegar or less. </i></div>
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<i>Serves 2</i></div>
<br />CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-81939193793887495542014-03-16T09:41:00.001-07:002016-05-07T12:08:49.788-07:00Lemon Poppyseed Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnVsLQXb0V_Q0l2-f931PLHPoZkHYidiX35nwdCKdK2lLUUGyOvaOolzwMJzIehvZ0WVqENXK2ql1V2g8msFEKgebwccgrZPQh1iuJwUMthIgLpmvlX0x_bKWcLTFY9s6HFECpCVS95Dw/s1600/lemon+poppyseed+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnVsLQXb0V_Q0l2-f931PLHPoZkHYidiX35nwdCKdK2lLUUGyOvaOolzwMJzIehvZ0WVqENXK2ql1V2g8msFEKgebwccgrZPQh1iuJwUMthIgLpmvlX0x_bKWcLTFY9s6HFECpCVS95Dw/s1600/lemon+poppyseed+(2).JPG" width="320" /></i></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Lemon poppyseed muffins are one of my favorite treats. I found that many of the recipes I tried from cookbooks resulted in a heavier or cake-like muffin. After a bit of experimentation, I developed this recipe that I'm really happy with. The results are airy muffins with great lemon flavor. </i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IFcuFKOmFOM-KTCvFrCbGyDivxH0g2ffx1MlubviZqG9KKYZr37YfPhKHtUlkNDD3z9KkR2aqlyy4NN2xoyc6wcTk3auTokjxwFxPA1SnuS5LL2AXmP2UYtCxwRpfaqZM0EFZdhfSzP2/s1600/lemon+poppyseed+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><i></i></span></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Ingredients</i></span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 1/2 cup flour</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2/3 cup sugar</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 tsp baking powder</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 tsp baking soda</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 tbsp poppy seeds</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 egg</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cup milk</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cup sour cream</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>zest from 1 lemon</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 tbsp lemon juice</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp lemon extract</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/4 cup oil</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IFcuFKOmFOM-KTCvFrCbGyDivxH0g2ffx1MlubviZqG9KKYZr37YfPhKHtUlkNDD3z9KkR2aqlyy4NN2xoyc6wcTk3auTokjxwFxPA1SnuS5LL2AXmP2UYtCxwRpfaqZM0EFZdhfSzP2/s1600/lemon+poppyseed+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IFcuFKOmFOM-KTCvFrCbGyDivxH0g2ffx1MlubviZqG9KKYZr37YfPhKHtUlkNDD3z9KkR2aqlyy4NN2xoyc6wcTk3auTokjxwFxPA1SnuS5LL2AXmP2UYtCxwRpfaqZM0EFZdhfSzP2/s1600/lemon+poppyseed+%25281%2529.JPG" width="320" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><i><b><span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></b></i></span></b></div>
<b><span style="font-family: "georgia" , "times new roman" , serif;"><i>Steps</i></span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1. Preheat oven to 375 degrees.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2. Combine dry ingredients in a large bowl.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3. In a medium bowl, beat eggs. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>4. To the eggs, add milk, sour cream, lemon juice, lemon zest, lemon extract and oil. Mix well.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>5. All at once, fold egg mixture into dry ingredients. Stir until just combined, but do not overmix.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>6. Scoop 1/4 of muffin dough into lined muffin tins.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>7. Bake muffins for 12-14 minutes until golden on top. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Makes 15 muffins</i></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 bag frozen cubed hashbrowns</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 bell peppers</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 onion</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>2-3 medium-size tomatoes</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 can green chiles</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 cups cheddar jack or jalapeño jack cheese</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 cup sour cream</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>4 eggs</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 cup milk</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp cumin</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp ancho chili powder</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp garlic powder</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 tsp dried jalapeño </i></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></i>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Steps</i></b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>1. Dice bell peppers, onion and tomatoes.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>2. Combine sour cream, milk, eggs and spices. Beat well.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>3. In a slow-cooker on low heat, layer half of the hashbrowns, then half of the bell peppers, onions, tomatoes and green chiles. Lastly add a layer of cheese. Repeat with the remaining half of the hashbrowns, vegetables and cheese. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>4. Pour the egg mixture evenly over the hashbrown casserole. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>5. Cook for 6.5 hours, then lower the slow-cooker to warm until you're ready to serve. </i></span><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif;">Serves 8-10</span></i>CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-10219926092514845812014-02-20T11:16:00.001-08:002016-05-07T12:09:49.987-07:00French Toast Casserole<i>Thanks to my loyal readers, I know it's been a while. I've been busy traveling and working, but my recent adventures have given me some new restaurants and ideas. Stay tuned! </i><br />
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<i>Recently I've been fascinated with finding new ways to re-purpose my leftovers. Working a night shift, I tend to make a few meals on my weekend that I can eat throughout the week. But who wants to eat the same thing twice in one week if you don't have to. I've had great luck turning my pulled pork into a sweet potato and pulled pork hash for breakfast. But today, I've got something really simple for my favorite meal of the day -- brunch! I took my tried and true mix for my french toast, and combined it with some leftover baguette overnight. All in all it takes about 10-15 minutes the night before and 25-30 minutes in the morning, while you're getting ready for your day. </i></div>
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<b><i>Ingredients</i></b></div>
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<i>1/2 leftover baguette (or a fresh demi baguette)</i></div>
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<i>1 1/2 cups milk</i></div>
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<i>4 eggs</i></div>
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<i>1 tbsp honey</i></div>
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<i>1 tsp vanilla extract</i></div>
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<i>1 tsp cinnamon</i></div>
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<i><br /></i></div>
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<i>1/4 cup brown sugar</i></div>
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<i>1/3 stick butter</i></div>
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<b><i><br /></i></b></div>
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<b><i>Steps</i></b></div>
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<i>1. Cut or break leftover baguette into 1/2 to 1 inch pieces.</i></div>
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<i>2. Grease a baking dish and arrange baguette pieces in an even layer.</i></div>
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<i>3. Combine milk, eggs, honey, vanilla and cinnamon and beat well. </i></div>
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<i>4. Pour evenly over the bread. Cover and let rest in the fridge overnight. </i></div>
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<i>5. In the morning, heat oven to 350 degrees. </i></div>
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<i>6. Melt butter. Add brown sugar and mix well. Spread over the top of the french toast mixture.</i></div>
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<i>7. Bake for 30 minutes or until golden. Let cool for 5 minutes before serving. </i></div>
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<i>8. Serve with fresh fruit, syrup or powdered sugar.</i></div>
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<i>Serves 3-4</i></div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-53156008000532559872013-09-19T11:39:00.000-07:002016-05-07T12:10:07.655-07:00Cookie Brittle<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><i>While prepping for a brunch party, I stumbled upon a few recipes for cookie brittle. Both however used quite a bit of butter, 2 sticks! Don't get me wrong, I love to bake and I know butter is a key ingredient in many treats. But I'm all for finding ways to make a recipe just a bit healthier if I can manage it. So I adjusted, and came up with this recipe that I was very pleased with. It's perfectly crunchy, and you'll never miss the extra butter. I used a silicon baking sheet liner, it made breaking up the brittle a breeze after it had cooled and also made for an easy clean-up. Enjoy!</i></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cup granulated sugar</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cup brown sugar</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 stick butter</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 1/2 cup flour</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2/3 cup chocolate chips</i></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Steps</b></span></i></div>
<i><span style="font-family: "georgia" , "times new roman" , serif;">1. Preheat oven to 350 degrees.</span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">2. Beat together butter and sugar. (To speed along the process, melt the butter first)</span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">3. Add flour, 1/2 cup at a time and mix well. </span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;">4. Stir in chocolate chips, so they're evenly distributed in batter. </span></i><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>5. Spread the batter evenly over baking sheet, about 1/4 inch thick. </i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>6. Bake for 18-20 minutes, until golden brown.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i>7. Let cool, then break brittle into pieces.</i></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><i>Serves 6-8</i></span>CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-87343870173464022072013-09-11T13:48:00.001-07:002016-05-07T12:10:49.742-07:00New favorites in Washington, D.C.<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">On a recent trip to D.C., I made it a point to meet up with some good friends, during what little </span></i><i><span style="font-family: "georgia" , "times new roman" , serif;">free time I had. Luckily a lot of my friends share my fondness for adventure, especially when it comes to food. They definitely did not steer me wrong, as I found two new favorites in D.C.!</span></i></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Lincoln</span></i></b></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;">Ahead of my trip, I got a list via
email of potential spots where I could meet one of my favorite couples for lunch. And one of the great things about Chris
and Dani is that they share my love of great food, eclectic décor and locally
sourced ingredients. With that in mind, it took me about two minutes tops,
after reading their recommendations and doing a quick Google search, to decide
upon Lincoln in Northwest D.C. (It also
didn’t hurt that the choice took me back to my old neighborhood, from when I
spent a summer in D.C. in college.)<o:p></o:p></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;">Before I even
got to D.C. or tasted the food, I had a feeling I’d be writing about Lincoln. They
post six menus on their website, not including the bar menus, and they market themselves
as highlighting seasonal small plates. There’s two check marks for restaurants
I want to check out. <o:p></o:p></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;">As we walked
into the restaurant, Chris pointed not to the dining room or bar as you might
expect, but to the floor. The floor at Lincoln is completely tiled in pennies
(keeping true to the namesake, of course). It has to be the most unique floor
I’ve seen anywhere. And the décor throughout the restaurant lives up to that same
standard of unique and contemporary interior design. It varies from room to
room – everything from what I’d describe as urban chic to more rustic home,
with pop art, luxe chairs, reclaimed barnwood and a wall to wall hutch. For all
the sophistication and amazing interior design, the atmosphere had the feel of
a neighborhood coffee shop, with a light chatter echoing throughout the dining
room. It felt more like the place where all the locals know to go for good
food, good drink and great company.<o:p></o:p></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></span></div>
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<span lang="EN"><i><span style="font-family: "georgia" , "times new roman" , serif;">In contrast
to the décor, the food was presented with simplistic plating, but sophisticated
combinations of flavors. We asked our waiter for some recommendations when we
had trouble making up our minds, and proceeded to hear a list of about a half-dozen
dishes – that says something to me, when there’s not one favorite, especially
on an oft-changing seasonal menu. Despite my adventurous nature when it comes
to dining, I am a grilled cheese fiend, so on the recommendation of our waiter
(and because I may on some level tend to judge restaurants by how well they can
execute it), I ordered their seasonal grilled cheese. And it was no unassuming
grilled cheese, instead it was an absolutely divine combination of brie,
arugula, and grilled onions on a hearty rustic bread. From all our meals, it
was immediately apparent the attention given to each ingredient as well as the
entire dish. I didn’t partake in midday cocktails, but I’m told the bartenders
make some delicious drinks. If the fresh, fruit-infused lemonade was any
indication, I can only imagine. While I only dined there once, I am sure to
return on any future visit to D.C. because Lincoln not only had great food, it
epitomized some of the things I love about D.C. – art, culture, and adventure. <o:p></o:p></span></i></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://lincolnrestaurant-dc.com/">http://lincolnrestaurant-dc.com</a><span lang="EN"><o:p></o:p></span></span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b>Le Diplomate</b></span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;">Later that week, I met up with
an old friend Millie to catch up over cocktails and appetizers at Le Diplomate. With Millie I've tried unique tea lounges and a previous Chasing Crumbs pick, Tropisueno (</span><a href="http://chasingcrumbs.blogspot.com/2010/06/top-3-to-try-bay-area.html" target="_blank">review</a><span style="font-size: small;">), so I trust her to lead my </span>taste buds<span style="font-size: small;"> in the right direction. Little did I know that her pick, Le Dipomate, is one of the hippest spots in town and fairly difficult
to get a reservation. The restaurant pays deference to French café culture,
with a lively, welcoming ambience, marbled countertops and windows onto the
surrounding neighborhood. The menu filled with classic French dishes, and an
extensive cocktail and wine list accompany it. Next to the bar oysters were
piled high, and fresh bread awaited us soon after we sat down. Since it was
early, I ordered sautéed spinach to accompany my cocktail, the pompidou
plombier. This unique bourbon cocktail combines crème de cacao and dark Italian
vermouth for a smooth drink that’s perfect for sipping. The spinach was great, just enough garlic and
not overdone. Millie ordered the onion soup gratinée, which was expertly
prepared with caramelized cheese on top and a rich broth. I can see why this
spot is so popular, it offers a welcome relaxed dining experience – in spite of
a bustling crowd, we didn’t feel rushed – and well-execute European comfort
food.</span></span></i></div>
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<a href="http://www.lediplomatedc.com/"><i><span style="font-family: "georgia" , "times new roman" , serif;">http://www.lediplomatedc.com/</span></i></a><span lang="EN" style="font-size: 12.0pt; mso-ansi-language: EN; mso-bidi-font-family: "Segoe Print";"><o:p></o:p></span></div>
CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-30336182806584572522013-09-08T22:11:00.000-07:002016-05-07T12:11:26.472-07:00Jameson Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51tzRYPzHsk9EYyi7DYQPy0zsEEcDrk5RzKwutGpwMMrNIDgyUNAMoKb-1ZAj_67z5NwkujEFrpaHccV0ytq0KElwG3lsEgLESY-eMARQKX4G2tEAP41eGyJCE3P5G5WAMUAV6b8s-U0Z/s1600/Jameson+Beef+Stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51tzRYPzHsk9EYyi7DYQPy0zsEEcDrk5RzKwutGpwMMrNIDgyUNAMoKb-1ZAj_67z5NwkujEFrpaHccV0ytq0KElwG3lsEgLESY-eMARQKX4G2tEAP41eGyJCE3P5G5WAMUAV6b8s-U0Z/s320/Jameson+Beef+Stew.JPG" width="320" /></span></a></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></i></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/4 cup Irish whiskey (I used Jameson.)</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 tbsp Worcestershire sauce</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 tbsp whole grain mustard</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Ground pepper</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 lb. cross rib roast</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><br /></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 can beef consomme</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1/2 cup Irish whiskey</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 cups water</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 onion</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2-3 small potatoes</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>1 cup baby carrots</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2 stalks celery</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3 tbsp garlic</i></span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Steps</span></i></b></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;">1. Cut beef into 1-2 inch chunks.</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>2. Combine 1/4 cup Irish whiskey, Worcestershire sauce, mustard and ground pepper. Marinate beef for 15 minutes.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>3. Brown beef in a skillet. Set aside. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>4. Chop onions, potatoes and celery.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>4. In a slow cooker, combine beef consomme, 1/2 cup Irish whiskey, water, celery, and garlic. Mix well. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>5. Add beef to slow cooker and cook for 2 hours on high.</i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>6. Add potatoes and carrots and cook for 1 hour on high. </i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>7. Using a slotted spoon serve stew, and add one ladle-full of liquid to bowl.</i></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Serves 6</i></span></div>
<br />CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0tag:blogger.com,1999:blog-4375616858313630164.post-83169765464316069942013-08-31T16:32:00.000-07:002016-05-07T12:11:43.883-07:00Blueberry Oat Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSMmadlFcfpT4JNUX90ZAY3VWTo-9GLEiFL3OREK912Jm8SFJziyF7Q3b6f1dTr2g1i8ovHzYutqaqy6tJJc9nWS2CAYNQm2j8goTscihjK2hH73RHh1OU7czLQ_4qq_DEu0ukXuIRPZl/s1600/blueberry+oat+pancakes.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSMmadlFcfpT4JNUX90ZAY3VWTo-9GLEiFL3OREK912Jm8SFJziyF7Q3b6f1dTr2g1i8ovHzYutqaqy6tJJc9nWS2CAYNQm2j8goTscihjK2hH73RHh1OU7czLQ_4qq_DEu0ukXuIRPZl/s320/blueberry+oat+pancakes.jpeg" width="320" /></a></div>
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<b><i>Ingredients</i></b><br />
<i>1 cup flour</i><br />
<i>1 tbsp brown sugar</i><br />
<i>2 tsp baking powder</i><br />
<i>1 cup half & half</i><br />
<i>1 egg</i><br />
<i>2 tbsp oil</i><br />
<i>1/2 cup oats</i><br />
<i>1/3 cup cup frozen blueberries</i><br />
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<b><i>Steps</i></b><br />
<i>1. Preheat griddle on stove.</i><br />
<i>2. Combine flour, brown sugar and baking powder in a large mixing bowl.</i><br />
<i>3. In a separate bowl combine half & half, egg and oil and beat well. Add all at once to dry ingredients.</i><br />
<i>4. Mix in oats and blueberries.</i><br />
<i>5. Pour 2 inch circles onto griddle. </i><i>Cook for 3-4 minutes per side, until golden brown. </i><br />
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<i>Serves 2</i>CKhttp://www.blogger.com/profile/08268210021531866522noreply@blogger.com0