tag:blogger.com,1999:blog-70979770486054073812024-02-06T23:25:25.071-06:00Dandylyon's BlogHerbal Crafting. Fiber Arts.
Global and Historical Cooking. Whatever I'm reasearching.Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-7097977048605407381.post-6325571516728824322013-08-20T18:19:00.000-05:002013-08-20T18:19:47.138-05:00Cooking From the Garden: Pickled Striped Beets
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuvCGFt0CKB19X7quOeBFbBNw6NVcp6aWYpTTB5H6BZAMX6MXrap0Kjsf4iITDoHI3Y99IPnBRk1vxWcKofLTMR7dvih6PI5LlTWjsZT5MdYGtKqoBVnGpDwMiPPaWsSHY3UEiIn2CSzt/s1600/Pickled+Beets+Final.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSuvCGFt0CKB19X7quOeBFbBNw6NVcp6aWYpTTB5H6BZAMX6MXrap0Kjsf4iITDoHI3Y99IPnBRk1vxWcKofLTMR7dvih6PI5LlTWjsZT5MdYGtKqoBVnGpDwMiPPaWsSHY3UEiIn2CSzt/s320/Pickled+Beets+Final.JPG" width="249" /></a>Striped beets aren't usually as sweet as regular beets, so they tend to get overlooked when we harvest things from our garden. Jake continues to grow them because he thinks they are pretty, but the result tends to be what I refer to as "monster beets." Sometimes, we will have left them in the ground so long a couple of them grow together into one beet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQmUascsJae_a8jbBfM7fw1kWsSVc7IGT6w82OuOuo9ZhVps_NqQq8yRZgg6aD4oDxKxoIUuaJ7Y92G_qgOMBc0XSJ9ekb1Vio46nG8EYBAPhQlhaBbELfbOsGlbTPoK4Nkw6nJo06U9t/s1600/Monster+Beet.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQmUascsJae_a8jbBfM7fw1kWsSVc7IGT6w82OuOuo9ZhVps_NqQq8yRZgg6aD4oDxKxoIUuaJ7Y92G_qgOMBc0XSJ9ekb1Vio46nG8EYBAPhQlhaBbELfbOsGlbTPoK4Nkw6nJo06U9t/s200/Monster+Beet.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHGSwHC5WK-3o8A_aBBDkKH-cx0LYYaI4m9QO4qF2hfhbNCYn9cTveFDVf2uX-KKbCY7skGXNQRQWJ27MFVEa6L715m6vx0Uj7ZUD2E2in7aCWYQsqp8NR311OivBWpm5wOlnMKUBbUZc/s1600/Peeled+Striped+Beets.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHGSwHC5WK-3o8A_aBBDkKH-cx0LYYaI4m9QO4qF2hfhbNCYn9cTveFDVf2uX-KKbCY7skGXNQRQWJ27MFVEa6L715m6vx0Uj7ZUD2E2in7aCWYQsqp8NR311OivBWpm5wOlnMKUBbUZc/s200/Peeled+Striped+Beets.JPG" width="200" /></a>At that point, they are a little bit tough, and the flavor leaves something to be desired. But it is easy to punch up that flavor by roasting the beets, then pickling them. The stripes present in the raw beets fade over time, leaving a pale pink pickle this goes beautiful in a salad or as an accent to a meal.</div>
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We made these earlier in the summer. I've been holding onto these pics until I opened a jar so I could show you the finished product at the same time. You can use the following recipe with red beets, but the color will be much darker.</div>
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8 - 10 c. striped beets, cleaned and peeled</div>
3 tbsp. fresh rosemary needles<o:p></o:p><br />
2 tsp. olive oil<br />
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1 large red onion, frenched<o:p></o:p></div>
1 c. white wine vinegar<o:p></o:p><br />
2 tsp. sea salt<o:p></o:p><br />
1/2 c. sugar<o:p></o:p><br />
1 c. water<o:p></o:p><br />
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Preheat oven to 400 degrees F. Prepare a canning bath. <br />
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Cut the beets into small chunks and place them on a baking sheet. Sprinkle the rosemary over the beets and sprinkle with the olive oil. Roast in the oven for 35 minutes, or until the beets are completely completely cooked through.<br />
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Remove any tough spots from the cooked beets. Layer together with the onion in 1-quart jars. In a small non-reactive pot, combine the vinegar, sea salt, sugar and water. Bring the liquid just to a boil, then pour it over the beets in the jars.<br />
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In a small pot boil
the rest of the ingredients and pour over the beets, leaving proper head space. Process for 30-35 minutes. <br />
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-38241192079776320252013-07-27T20:15:00.000-05:002013-07-27T20:30:38.673-05:00Minions Cake Pops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtVOPYL_8ZW5Ooz1XmLd_mpq8wKXsyqn5FwrAi-el9R4A3l01O9Czwx9DeGV3J7ePsBrPC9lpu_rtaJGiv3bB71DhUYzYlvniRfN6W9_70dn8CSKZKaTAW34uZ0AkAGcs1kiMvcZwJ7Ea/s1600/Minion+Cake+Pop.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYtVOPYL_8ZW5Ooz1XmLd_mpq8wKXsyqn5FwrAi-el9R4A3l01O9Czwx9DeGV3J7ePsBrPC9lpu_rtaJGiv3bB71DhUYzYlvniRfN6W9_70dn8CSKZKaTAW34uZ0AkAGcs1kiMvcZwJ7Ea/s200/Minion+Cake+Pop.JPG" width="133" /></a></div>
I've been getting ready to do a kid's cooking class again next week, so I've been in full-tilt baking mode. Check out my take on the Minion Cake Pop. They're not that hard to make. <br />
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To make about a dozen pops: <br />
Start with a basic vanilla cake (1 box of cake mix, or a recipe that will make an 11x13 cake). Crumble it and add around 5 tablespoons of vanilla frosting (depending on how moist your cake is). Form the resulting "mush" into egg-shaped balls. I like to put mine in the freezer for about an hour to let them firm up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceLhOD3313IzXcL2Tabyoop0qlr8b9d8y3cIlbt0PIZ9oEwDBi4qdLcrKxiB5LzziN_L-kWjqD_CbvdBErx_gFjYSQSS2cf6NxXj3Oyy6KCm_W3Oz5kZqliSN52MCakjSJE_F7ycSZZdH/s1600/Chocolate+Melting.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjceLhOD3313IzXcL2Tabyoop0qlr8b9d8y3cIlbt0PIZ9oEwDBi4qdLcrKxiB5LzziN_L-kWjqD_CbvdBErx_gFjYSQSS2cf6NxXj3Oyy6KCm_W3Oz5kZqliSN52MCakjSJE_F7ycSZZdH/s200/Chocolate+Melting.JPG" width="200" /></a>While this is happening, melt: </div>
1 package yellow candy melts<br />
1/3 package blue candy melts<br />
1/4 package chocolate chips.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUD0iOjrMLrH4VBlYjhABdGNRopgs2IvFvHw77RfpswCzTPEl6s9JeL9hPYHhfVT0ZnHauUjSurixkBzmT_dxFHygOIdmzAVHkb1XJgeP72WAjc_BAzAR1HVdFhr9tMWrEKZvdJ2prowf/s1600/Tootsie+Rolling.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUD0iOjrMLrH4VBlYjhABdGNRopgs2IvFvHw77RfpswCzTPEl6s9JeL9hPYHhfVT0ZnHauUjSurixkBzmT_dxFHygOIdmzAVHkb1XJgeP72WAjc_BAzAR1HVdFhr9tMWrEKZvdJ2prowf/s200/Tootsie+Rolling.JPG" width="200" /></a>Roll out:</div>
6 small Tootsie Rolls (square up edges and cut each into two straps)<br />
1 small block blue fondant (cut into 6"x1 1/4" strips)<br />
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For each pop you will also need:</div>
1 stick<br />
4 pieces from a candy necklace (2 white, 2 another color)<br />
2-8 chocolate sprinkles<br />
Black food-color marker<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Jmr_z9zg6DZiiK3FbbONMi_XpU4k_fRx4B1JN0vtW37HXg9rGzeCgHgnMyH9OjkbdpiY0Itm1Aq_Znw_GPJqPKpUb-AJUjDhuuG0FpJ0ICwLvnw3zSzHmtR-B3xJsN7pdvXFBUnJfLv_/s1600/Minion+Cake+Pop+1+Eye.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Jmr_z9zg6DZiiK3FbbONMi_XpU4k_fRx4B1JN0vtW37HXg9rGzeCgHgnMyH9OjkbdpiY0Itm1Aq_Znw_GPJqPKpUb-AJUjDhuuG0FpJ0ICwLvnw3zSzHmtR-B3xJsN7pdvXFBUnJfLv_/s200/Minion+Cake+Pop+1+Eye.JPG" width="133" /></a>Dip the stick into the yellow candy, then push it into the cake pop, being careful it doesn't come out the other top. Allow it to set for a minute or two, then dip the pop, tilting to cover all the cake. Before it dries, add the 2 white round candies for goggles and wrap a strip of tootsie roll around it to for the strap (some of the characters can have one eye). Place the sprinkles lengthwise atop the cake pop to make hair. Wrap the strip of blue fondant around the bottom of the pop, pressing it well into the still-wet candy coating to make it stick. Use a toothpick dipped into the melted chocolate chips to add eyes to the center of the candy goggles. Use a toothpick dipped into the blue candy melts to adhere the other two round candies near the bottom of the cake pop to make feet. Ust the food-color marker to draw on a mouth and a circle with a "G" in it.</div>
Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-37624362038196313272013-04-17T08:00:00.000-05:002013-04-17T17:38:36.707-05:00It Takes the Cake: Strawberry Filled Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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I'm down to my last jar of strawberry lavender preserves. This means two things: <br />
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1 -- I made just enough preserves last spring to last for the year, as strawberry season is right around the corner, and <br />
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2-- I need to come up with something special to do with this last bit of sweet perfection.<br />
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So I whipped up a rich chocolate cake, substituting lavender sugar for the granulated sugar, along with a batch of chocolate buttercream. When I assembled the cake, I spread a layer of the strawberry lavender preserves in the middle.<br />
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I piped a simple strawberry design on the top, and did a bright green beaded boarder at the edge of the cake board.<br />
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If you'd like to make your own strawberry lavender preserves, here's my recipe:<br />
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Strawberry Lavender Preserves:<br />
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8 c. strawberries </div>
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4 c. lavender-scented sugar (or granulated sugar)</div>
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2 tbsp. lavender flowers<o:p></o:p></div>
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Juice of 1 lemon<o:p></o:p></div>
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Wash and hull strawberries and slice using an egg slicer. Combine the strawberries and the lavender sugar in a large pot and heat slowly until the juices become clear (4-6 minutes). Remove from the heat and stir in lemon juice. Bundle the lavender flowers into a square of cheesecloth and tie securely. Add the bundle to the strawberry mixture. Cover the pot loosely with plastic wrap let stand overnight.<span style="mso-spacerun: yes;"> When you are ready to proceed</span>, heat 2 or 3 ladles full of the strawberry mixture in a 10-inch nonstick skillet over medium-high heat. Cook and stir for 3 -5 minutes, or until the preserves pass one of the tests for reaching the gel state.</div>
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Ladle the jam into the sterilized jars, filling to within 1/4 inch of the rim. Repeat with the remaining strawberry mixture.<span style="mso-spacerun: yes;"> </span>Process in boiling water canner for 5 minutes.</div>
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If you want wore information on canning and are local to the Dallas Fort Worth Area, there is still pelnty of time to sign up for my <a href="https://www.uta.edu/wconnect/CourseStatus.awp?~~13CK1015001" target="_blank">Fundamentals of Canning</a> class that I will be teaching out at The Universtiy of Texas at Arlington in early June.</div>
Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-40871381231658888212013-04-03T08:00:00.001-05:002013-04-03T08:00:05.495-05:00It Takes the Cake: Vintage Cake Presses<div class="separator" style="clear: both; text-align: center;">
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I love thrift stores. You never know what you are going to find. One of the stores I frequent often puts collections of similar items together in plastic bags. I picked up a bag the other day, and I thought it had cookie cutters in it. But I could see the word "Wilton" and the copyright date "1972" on the back of one, and since the bag was only $2, I bought it.<br />
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There were cookie cutters in there: four Barney ones, to be precise. (As I don't have any toddlers in the house, those will be going up on Ebay, when I get a chance).<br />
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But the Wilton things weren't cookie cutters. I wasn't sure what they were, but I had a guess, and when I put in the model number (408-91) on the back into Google, my guess was confirmed. I had picked up an entire set of vintage cake presses. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj831b6R6SwlnjQAvCRNssFDyrFMLtlL41yrwQcOOfIZIv_oEcl1c0LfdS43_O4sgsz86IL7mK_9TSDh8-ByCyjgLOBAWifajjIa0P5LFilQfsKwa3cnz44fl058mb38h9l5HSTvSaRcA20/s1600/Cake+Press.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="147" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj831b6R6SwlnjQAvCRNssFDyrFMLtlL41yrwQcOOfIZIv_oEcl1c0LfdS43_O4sgsz86IL7mK_9TSDh8-ByCyjgLOBAWifajjIa0P5LFilQfsKwa3cnz44fl058mb38h9l5HSTvSaRcA20/s200/Cake+Press.JPG" usa="true" width="200" /></a>Cake presses are neat, and couldn't be simpler to use. Once you have a base coat of frosting on your cake, you gently press the design onto the cake, creating an outline pattern, which you then trace over with thicker decorative frosting. You can use one design in the center of a round cake, four of the same design in the corners of a larger rectangular cake, or a repeating / alternating pattern around the side of a tall cake. Or use your imagination . . .</div>
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These can also be used to press a design into fondant, uncooked sugar cookies, royal icing, etc.<br />
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I was planning to visit an elderly friend, so I decided to make her a cake and use one of the presses to make a design surrounding her last initial. Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-87973853422801170772013-03-24T08:00:00.000-05:002013-03-24T08:00:00.844-05:00Fort Worth Botanic Garden -- Spring Has SprungA couple of days ago, were out at the Fort Worth Botanic Garden taking pictures of new-to-me vintage brooches to go up on my Etsy site. While we were there, I took some shots of the beautifully intense spring colors. Enjoy.<br />
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These two shots are of pansies. A humble choice for sprucing up the garden, but look at the effect of a mass planting, and the beauty of a single plant in closeup.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLj5-rYEZ4lr9CoInuvJuptx86bNPTBTN48IKxeg92Muq2wY7s1t1X1BT5ZTPy-s3KEC-cqzXMIG16PPhlYyHO9iJEGDQKbgiLb7phkN4DHrMTlyiBUhoOhyphenhyphenmF8T4ewDj2ca1lfZv3-4K1/s1600/Spring+Color+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" psa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLj5-rYEZ4lr9CoInuvJuptx86bNPTBTN48IKxeg92Muq2wY7s1t1X1BT5ZTPy-s3KEC-cqzXMIG16PPhlYyHO9iJEGDQKbgiLb7phkN4DHrMTlyiBUhoOhyphenhyphenmF8T4ewDj2ca1lfZv3-4K1/s200/Spring+Color+1.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OpZzeKIbXiYJ0CL9YSPftxWw68Cars5nQfnvVXKg05yYTGvTsJfGzqf01WvB_jkFunATQje1ec63rwrB0BxeJvlZCZ7HQ8KDsLr0R6O6lO5Yo7UngF-UsNX2r_Kfp9dsxBt3E_li4Ej3/s1600/Spring+Color+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" psa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OpZzeKIbXiYJ0CL9YSPftxWw68Cars5nQfnvVXKg05yYTGvTsJfGzqf01WvB_jkFunATQje1ec63rwrB0BxeJvlZCZ7HQ8KDsLr0R6O6lO5Yo7UngF-UsNX2r_Kfp9dsxBt3E_li4Ej3/s200/Spring+Color+2.JPG" width="200" /></a></div>
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And who could expect such brilliant intense beauty from any other vegetable aside from Swiss Chard?<br />
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What could be more of an acknowledgement of spring than a fern unrolling new growth?<br />
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And here's a bonus: Two shots of a squirrel who was likewise out enjoying the good weather. <br />
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-8637446249721956762013-03-22T08:00:00.000-05:002013-03-26T12:41:36.769-05:00Making a Fascinator from a Vintage Brooch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj4oc-lvZidzX5lDxOgadDF3Q2QrMVtO5sj6uIceJuWTnWqLr2-5oTqxypeedHmvTKFmese3xBRo-X5aSnLU7vy84MqHe9znsASAwsskuXFKdyJmFyVan0D8whQbIokjpTFWrJACYLz__/s1600/Fascinator.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="fascinator" border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsj4oc-lvZidzX5lDxOgadDF3Q2QrMVtO5sj6uIceJuWTnWqLr2-5oTqxypeedHmvTKFmese3xBRo-X5aSnLU7vy84MqHe9znsASAwsskuXFKdyJmFyVan0D8whQbIokjpTFWrJACYLz__/s200/Fascinator.JPG" title="Vintage Broock Fascinator" usa="true" width="133" /></a></div>
I'm fascinated with fascinators. They can be oversized or subtle, dramatic or elegant, worn as part of a hat or a viel, or fastned directly to your hair.<br />
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I'm also in love with vintage brooches (if you don't know that by now, you obviously haven't taken a look at my Etsy shop, where I sell the overflow of my collection).<br />
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So when I got invited to a formal, I decided to make a feather fascinator starring a vintage bird brooch. I love the way the bird's wings arc back, so I wanted to make the feathers look like an extension of the wings. I also tried to echo the oversize crimson rhinestones by adding a few red feathers to the shimmering green ones.<br />
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Whatever brooch you use, whether a bird or something geometric, making a feathery fascinator couldn't be easier. You can make one too.<br />
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1 Beak-clip hair finding<br />
floral or jewelry wire<br />
12-14 (6") feathers (I used black / green sheen ones that were already bundled together in threes)<br />
4 - 6 (2") feathers (I used dark red)<br />
1 vintage brooch<br />
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Place the brooch on top of the clip and arrange the feathers so that they line up with the design elements of the brooch. Carefully slide the clip out from under, leaving the feathers in place on the table.<br />
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Wrap one end of the wire around the inside edge of the beak clip to secure it. Pull out the leftmost feather (or feather bundle), and wrap it onto the top of the clip, bringing the wire back up through the center of the clip. Repeat with the remaining feathers. Then simply clasp the brooch onto the piece (for a more permanent result, you can glue the brooch in place if you don't mind damaging it).Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-73797459657739597932013-03-20T08:00:00.000-05:002013-03-20T08:00:16.471-05:00It Takes The Cake: Two Peas in a Pod Cupcakes<div class="separator" style="clear: both; text-align: center;">
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A friend of mine just had a baby shower, and decided to have a dessert bar. She's having twins, and the shower theme was, "Two Peas in a Pod." I was asked to make a batch of cupcakes, and I had a vague recollection of seeing a cupcake design with a fondant pea on it. I decided to make my own version of this, frosting half of the cupcakes with a mound of pink buttercream and adorning each with a single pea, then frosting the other half with a layer of white buttercream and stylized pea flowers. (No, they aren't botanically correct, but I was going for quick and cute.<br />
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The fondant peas were easy to make. You just roll it out, then cut leaf shapes with a butter knife. Hold the shape in your palm and place two candies (I used Sixlets, but green Skittles would work just as well. Fold the leaf in half and press it gently together, leaving part of the edge open so you can see the front part of the candies.<br />
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-37470419131997360162013-03-18T08:00:00.000-05:002013-03-18T22:21:47.922-05:00Green Curry Chicken<div class="MsoNormal" style="margin: 0in 0in 0pt;">
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<span style="mso-bidi-font-weight: bold;">Thai couisine is one of my favorite styles to cook in. The flavors are bright, the meals come together quickly, and they don't take a lot of specialized equipment. I grow my own basil, and Jake has a little kafir lime tree (he's into all things citrus -- you can see his lime tree on his citrus blog), so we find that this is a great dish to show off our garden efforts. Green curry at restaurants always seems a little to "soupy" to me, so this recipe uses only one can of coconut milk. Enjoy!</span><br />
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<span style="font-family: Cambria;">Green Curry Chicken</span><o:p></o:p></h3>
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<span style="mso-bidi-font-weight: bold;">1 tablespoon vegetable oil<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">3 tbsp. Thai green curry paste (less, of you don't like your curry spicy)</span></div>
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<span style="mso-bidi-font-weight: bold;">1 medium onion, thinly sliced <o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">1 red bell pepper, sliced<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">1 14-ounce can coconut milk<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">2 teaspoons fish sauce (or soy sauce)<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">1 ½ <span style="mso-spacerun: yes;"> </span>pound boneless chicken breast, sliced *<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">1 tsp. salt<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">1 tsp. white pepper <o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">2 kefir lime leaves, minced<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">Handful fresh basil, minced<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">Juice of one lime<o:p></o:p></span></div>
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<span style="mso-bidi-font-weight: bold;">Heat oil in heavy skillet over medium-high heat. Add curry paste and stir-fry for about a minute, until the paste starts to become fragrant.<span style="mso-spacerun: yes;"> </span>Add the onions and bell pepper and cook until they soften (2-3 minutes).<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-weight: bold;">Pour in coconut milk and fish sauce.<span style="mso-spacerun: yes;"> </span>Allow the mixture to come to a boil, then add chicken.<span style="mso-spacerun: yes;"> </span>Cook, stirring frequently, until the chicken is completely cooked.</span><br />
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<span style="mso-bidi-font-weight: bold;">Stir in basil, lime leaves and <span style="mso-spacerun: yes;"> </span>lime juice.; bring to boil. Add chicken and bell pepper; stir until chicken is just cooked through. Add salt, pepper, lime leaves, basil, and lime juice. Serve with jasmine rice. <o:p></o:p></span></div>
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* I find that chicken is easier to slice if you cut it when it is still partially frozenAmber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-72052001634473535392013-02-13T23:11:00.000-06:002013-02-13T23:11:02.291-06:00Local Foodie: Rhonda Reis<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri;">I got a chance today to sit down with Rhonda Reis, co-owner (with her husband, Steve), of Bella Vita Gourmet Olive Oil & Balsamics.<span style="mso-spacerun: yes;"> </span>The storefront is a beautiful, airy place, with gleaming silver fustis (seamless vessels that hold the oils and vinegars, to protect them from light) lined up in rows.<span style="mso-spacerun: yes;"> </span>The smell of the balsamics hits you as you open the door, a little sweet, a little acidic, but guaranteed to make you hungry.<span style="mso-spacerun: yes;"> </span>Here’s what Rhonda had to say.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Q. What got you interested in oils and vinegars?<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">A. I had started doing wine dinners for friends and others who booked me back when I was living in Tucson, and I got a hostess gift of balsamic and oil from a friend. <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">(I asked Rhonda if she remember what varieties, and she did: Blenhaim Apricot White Balsamic and Lemon Infused Olive Oil)</i> <span style="mso-spacerun: yes;"> </span>This sparked a passion, which we eventually turned into a business.<span style="mso-spacerun: yes;"> </span>We moved from Tucson to Dallas in August and just opened Bella Vita at the Highlands in late November.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Q. I know one of the highlights of your store is that you do custom pairings of oil and vinegar based on each customer’s tastes.<span style="mso-spacerun: yes;"> </span>What is your personal favorite pairing?<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">A. The answer to that question changes every day.<span style="mso-spacerun: yes;"> </span>At the moment, I’d say Blackberry Ginger Balsamic with Orange Fused Oil.<span style="mso-spacerun: yes;"> </span>Fused oils tend to have more flavor than ones labeled “infused.”<span style="mso-spacerun: yes;"> </span>To fuse an oil, the ingredients actually spend time in a centrifuge, and after the solids are removed, much more of the juice and plant oils remain.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Q. What is the first thing someone should look for when choosing an olive oil?<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">A.<span style="mso-spacerun: yes;"> </span>Look for a crush date on the container, along with a notation on where the oil is from.<span style="mso-spacerun: yes;"> </span>These two pieces of information can help you make sure you are not wasting money on an inferior product (or a really old one – some time as much as 5 years).<span style="mso-spacerun: yes;"> </span>In fact, when you shop for oil at a grocery store, you may not be getting 100 percent olive oil at all.<span style="mso-spacerun: yes;"> </span>Sometimes distributors use cheaper oils – such as canola or soybean oil as a “carrier” oil.<span style="mso-spacerun: yes;"> </span>Most “light” olive oils have a very low percent of actual olive oil.<span style="mso-spacerun: yes;"> </span>In a real olive oil, you should be able to smell a strong fragrance of fresh olives.<span style="mso-spacerun: yes;"> </span>The company we buy from tests every batch to ensure it is 100% olive oil.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Q. <span style="mso-spacerun: yes;"> </span>What about choosing a vinegar?<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">A.<span style="mso-spacerun: yes;"> </span>Fruit flavors are often created in the laboratory.<span style="mso-spacerun: yes;"> </span>Look for vinegars that don’t list chemicals in the ingredient list.<span style="mso-spacerun: yes;"> </span>This can be a real problem in people with allergies.<span style="mso-spacerun: yes;"> </span>Also look for vinegars that don’t rely on sugar to boost the flavor.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Q. What should people know about Bella Vita?<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">A. Our main clientele are people on special diets, from weight reducing to gluten free.<span style="mso-spacerun: yes;"> </span>Our products do not include added sulfites.<span style="mso-spacerun: yes;"> </span>They are also all gluten free and safe for people with allergies to soy, eggs, dairy, peanuts.<span style="mso-spacerun: yes;"> </span>With the exception of nut oils (which are produced using separate equipment) they are also safe for people with tree nut allergies.<span style="mso-spacerun: yes;"> </span>There is never any added sugar.<span style="mso-spacerun: yes;"> </span>Because the oils are so fresh and intensely flavored, you need to use very little.<span style="mso-spacerun: yes;"> </span>You wind up ingesting fewer calories while still having beautiful tasting food. Except for the sample bottles, all the bottles you see are empty. We store our oils and balsamics in the fustis to keep them at thier best quality, and pour them into the bottles for each customer.</span></div>
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<i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">Thanks again to Rhonda for taking the time to tell us about Bella Vita.<span style="mso-spacerun: yes;"> </span>To learn more, visit her web site </span><a href="http://www.bvoliveoil.com/"><span style="color: blue; font-family: Calibri;">www.bvoliveoil.com</span></a><span style="font-family: Calibri;">.<span style="mso-spacerun: yes;"> </span>Rhonda trained as a pastry chef, and now makes fresh baguettes at the store every Thursday – Saturday. If you want one, it is best to order in advance, as they sell out quickly.<span style="mso-spacerun: yes;"> </span>Rhonda also does cooking classes.<span style="mso-spacerun: yes;"> </span>This month’s classes – which feature such delicious-sounding options as Chocolate Balsamic Strawberry Trifle -- are booked solid, but keep an eye on the web site for future offerings.<o:p></o:p></span></i></div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-52691551657538681192013-01-08T23:34:00.000-06:002013-01-08T23:34:00.611-06:00Key Lime Pie<div class="MsoNormal" style="margin: 12pt 0in 10pt;">
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<span style="font-family: Calibri;">When you think of key limes, your mind probably automatically goes straight to pie.<span style="mso-spacerun: yes;"> </span>But there are so many other uses for this versatile citrus.<span style="mso-spacerun: yes;"> </span>Of course you can use it for other baked goods – think butter cookies, cheesecake, muffins, etc.<span style="mso-spacerun: yes;"> </span>Grown in both Florida and Mexico, it is the most authentic lime to use for Mexican-inspired soups (you can give a nod to Florida by using it in fish preparations).<span style="mso-spacerun: yes;"> </span>Key limes also make great additions to marinades and sauces.<span style="mso-spacerun: yes;"> </span>As a bonus, they make for a super-tangy limeade.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">But when I brought in the groceries, and the hubby noticed the bag of key limes that I had bought in a super-cheap sale, he said, “Ooooh.<span style="mso-spacerun: yes;"> </span>Pie.”<span style="mso-spacerun: yes;"> </span>So I’m posting my favorite key lime pie recipe.<span style="mso-spacerun: yes;"> </span>I like to keep it simple, without meringue or what have you on top.<span style="mso-spacerun: yes;"> </span>And it is just as easy to make two of them at a time.<span style="mso-spacerun: yes;"> </span>In our house, the second one gets sliced and the slices set on a tray in the freezer.<span style="mso-spacerun: yes;"> </span>Once they are frozen, I place individual slices in zipper bags so I don’t have to thaw the whole thing. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Key Lime Pie (makes 2 pies)<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">16 graham crackers (full sheets) <br />6 tbsp. sugar<br /><span style="mso-spacerun: yes;"> </span>½ c. melted butter<br />8 large or extra large egg yolks<br />2 (14 oz.) cans sweetened condensed milk<br />1 c. fresh key lime juice<br />2 tbsp. key lime zest<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><span style="mso-spacerun: yes;"> </span>Preheat oven to 350 degrees.<span style="mso-spacerun: yes;"> </span>In a large mixing bowl, crush the graham crackers.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Calibri;">Add the sugar and melted butter and mix until well combined.<span style="mso-spacerun: yes;"> </span>Divide graham crumb mixture in half, and press each half into a pie plate.<span style="mso-spacerun: yes;"> </span>Place pie plates in oven and bake until browned, about ten minutes.<span style="mso-spacerun: yes;"> </span>Transfer to a rack and allow to cool while you prepare the filling.<span style="mso-spacerun: yes;"> </span>Beat the egg yolks on high speed until they thicken and turn pale. <span style="mso-spacerun: yes;"> </span>Add the sweetened condensed milk and beat to combine.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Calibri;">Add the lime juice and zest.<span style="mso-spacerun: yes;"> </span>Reduce the mixer speed to low and beat until well combined.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Calibri;">Pour half of the mixture into each pie shell and bake for 12 minutes.<span style="mso-spacerun: yes;"> </span>Allow to cool on a rack for at least half an hour, then chill completely in the refrigerator before serving.<o:p></o:p></span></div>
Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-78010511759178638652013-01-01T08:00:00.000-06:002013-03-17T12:11:47.567-05:00Quiche Me, Quick<div class="separator" style="clear: both; text-align: center;">
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Quiche is one of those flexable "everything but the kitchen sink" dishes that you can make with whatever you have on hand. Keep the proportion of eggs to milk/cream/half-n-half/ yogurt the same (roughly 4 eggs to 1 1/2 c. dairy), and you can add cheese, meat, veggies, etc. to your heart's content. If you add too much, just divide the mixture in half and make two quiches.<br />
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We glazed a spiral sliced ham earlier this week, and made steamed broccoli florets, so this particular quiche is a perfect exmple of how to use leftovers. When I teach my cooking classes, I have a hard time convincing students that the stalk portion of broocoli is not only edible, but delicious, especially in cassaroles, pot pies and quiches, where the florets might be distracting to the overall texture of the dish.<br />
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I wanted this to be a relatively quick breakfast dish, so I cheated a little and used a packaged pie crust. Can it get any easier? <br />
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<strong>Ham and Broccoli Quiche</strong><br />
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2 tbsp. olive oil<br />
1/2 c. onion, diced<br />
1/2 c. broccoli stalk, diced<br />
prepared pie crust<br />
4 eggs<br />
1 1/2 c. milk<br />
1 tsp. salt<br />
1 tsp. pepper<br />
1 c. mozzarella cheese, shredded<br />
1 c. ham, diced<br />
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Preheat oven to 400 degrees F. Heat olive oil over medium high heat in a heavy skillet. <br />
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Add onion and broccoli stalk. Sautee these vegetables until the onion turns translucent and the broccoli softens. Set aside to cool. Roll out pie crust into a 9" pie plate, and prick the bottom of the crust with a fork. <br />
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In a large bowl, scramble eggs. Add milk, salt, pepper, cheese, ham and cooked vegetables. </div>
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Combine well and pour this mixture into pie crust. Bake for 40-50 minutes, or until firm. Let cool for fifteen minutes before cutting.</div>
Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-54100301833397808342012-11-06T08:00:00.000-06:002012-11-06T08:00:07.876-06:00Wild Rice and Turkey SoupI am always looking for ways to turn leftover into gourmet. When I cook a turkey, leftovers are a given, so I plan a couple of follow-up meals, including this creamy soup. If the base of this soup seems familiar, you are following the same basic steps as when you make cream of chicken (or in this case turkey) soup, with the addition of a few extra ingredients. You could also make this soup with leftover chicken.<br />
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<a href="http://www.blogger.com/null" name="_Toc278234670"><span style="font-family: Cambria;">Turkey and Wild Rice Soup</span></a><o:p></o:p></h3>
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2/3 c. uncooked wild rice<o:p></o:p></div>
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6 tbsp. butter<o:p></o:p></div>
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1 medium onion, minced<o:p></o:p></div>
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1 stalk celery, chopped<o:p></o:p></div>
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2 carrots, chopped<o:p></o:p></div>
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1/3 cup all-purpose flour<o:p></o:p></div>
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4 c. turkey or chicken stock</div>
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2 c. chopped cooked turkey<o:p></o:p></div>
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2 tsp. salt</div>
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1 tsp. freshly ground black pepper</div>
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1/2 tsp. dried sage</div>
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1/2 tsp. fresh thyme leaves, chopped</div>
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1 tsp. lemon juice<o:p></o:p></div>
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1 c. half-and-half </div>
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Cook rice according to package directions. </div>
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.Melt the butter in a large heavy pot over medium heat. Add the onion, carrot and celery. Cook, stirring occasionally, until the onion becomes translucent and the celery softens. Add the flour, and stir frequently until it becomes a light golden brown. Add the stock one ladel-ful at a time, whisking constantly. Continue wisking for an additional 2-3 minutes, until the mixture starts to thicken. Stir in the wild rice, turkey, salt, pepper, sage and thyme. Return to a simmer, and cook 2-3 minutes. Stir in the lemon juice, half-and-half and white wine.; bring the soup almost to a boil (but do not allow to actually come to a boil), and serve hot.<o:p></o:p></div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-10168544829399646862012-10-16T08:00:00.000-05:002012-10-16T08:00:03.232-05:00Pastys<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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My hubby and I first became acquainted with the concept of the pasty from reading Lilian Jackson Braun's Cat Who... books. Pastys .(also sometimes spelled pasties, and occasionally known as Cornish Pastys) are empanada-shaped hand pies. In the Cat Who . . . . world of Pickaxe, they are filled with steak or ground beef, onion and turnip. Turnip is not on either of our favorite veggies list, so I was relieved to learn that the original Cornish version often uses potato instead. (Early versions used venison, but we're sticking with beef). </div>
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<strong>Pastys</strong><br />
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1 lb. ground beef</div>
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1 medium.onion, chopped</div>
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1 medium potato, peeled and minced</div>
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4 sprigs parsley, minced</div>
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2 tbsp. breadcrumbs</div>
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1 tsp.Worchestershire sauce</div>
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1 tsp. salt</div>
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1 tsp. freshly ground pepper</div>
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1/4. tsp. freshly ground nutmeg</div>
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1/4 c. beef stock</div>
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1 egg</div>
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4 c. flour</div>
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2 tsp. salt</div>
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4 tsp. sugar</div>
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1 1/3 c. butter</div>
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4 tsp. white vinegar<br />
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Preheat oven to 350 degrees. I a large mixing bowl, combine beef, onion, potato, parsley, breadcrumbs, Worcestershire sauce, salt, pepper, nutmeg and stock. </div>
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In a separate large bowl, combine flour, salt and sugar. Cut in butter using two knives or a pastry blender until mixture is pea-sized and crumbly. Add vinegar and 10 tablespoons water. If necessary, add additional water, until you can roll the dough up into a neat ball. Roll the dough out to 1/4" thick, and cut into a dozen 5" to 6" circles. Place circles onto ungreased baking sheets. Divide the meat mixture into a dozen equal pieces, and place one piece onto each pastry circle. </div>
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Fold the circle in half around the meat to form a moon shape, moistening the edge with water if necessary. Beat the egg in a small bowl, and use a pastry brush to brush egg wash across the pastys. Bake for 40-50 minutes.</div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-39246990782089999472012-10-09T08:00:00.000-05:002012-10-09T08:00:01.455-05:00Fried RiceI love making fried rice. It's easy, it goes with everything, and if you do it right, it can be very healthy. You can use brown rice, and even picky eaters probably won't notice. You don't even have to use rice at all for this technique to work: you can stir-fry any mix of healthy grains. Feel free to add whatever veggies you have on hand (red bell pepper, sugar snap peas, etc.) but this makes a nice basic combination.<br />
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This recipe is vegetarian, but you can make it vegan by eliminating the egg.<br />
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1/4 c. olive oil, plus one tablespoon<br />
2 c. cooked brown rice *<br />
1 carrot, diced<br />
1/2 a medium onion, diced<br />
1/4 c. frozen peas<br />
2 tbsp. soy sauce<br />
1 egg<br />
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Over high heat, bring the 1/4 cup of oilve oil almost to the smoking point in a wok. Add the rice and stir fry until the rice browns and starts to get scortch marks in a few places. Use a spatula to press the rice down against the wok, and then flip it. Repeat frequently as the rice cooks. Remove the rice from the wok to a plate or bowl.<br />
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Add the tablespoon of olive oil to the wok. Add the carrot, onion and frozen peas. Stir fry until the carrot is tender and the onion starts to turn translucent. Return the rice to the wok, combining it well with the vegetable mixture. Add the soy sauce. <br />
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In a small dish, scramble the egg well. Make a well in the rice and vegetable mixture. Pour the egg into the well, and cook it until it is almost to the texture of scrambled eggs, stirring constantly as the egg cooks. Mix the egg into the rice and vegetable mixture and cook for a minute or twl longer.<br />
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* I like to cook my brown rice following the instructions <a href="http://www.saveur.com/article/Recipes/Perfect-Brown-Rice" target="_blank">at Saveur</a>. It always comes out fluffy.</div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-6262133065985055142012-10-06T01:50:00.000-05:002012-10-06T01:50:51.802-05:00Dallas Foodie: Zach Townsend<div class="separator" style="clear: both; text-align: center;">
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When we were at the chocolate conference in Addison over the weekend, we met Zach Townsend, owner of Pure Chocolate Desserts By Zach. There were a lot of choclatiers at the conference, but only one who is also a cookbook translator. His book, an English translation of Larousse on Cooking, comes out October 16. He had a preview copy at the conference, so we were able to flip through the pages of beautiful photos (all of which were taken in France) while sampling his dilectable mousse truffles.<br />
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I was able to catch up with Zach and find out a little bit more about him and his work. Here's a peek inside the world of a cookbook translator:<br />
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<strong>How did you get into recipe translation?</strong> <br />
I started studying French in high school and felt a connection with the language, so I continued my studies in French at Murray State University in Kentucky. I decided to pursue a minor in the language along with my business degree. I also enrolled in a private school in Paris for about 6 months where all of my courses were in French. When my studies at Murray State were completed, I had the equivalent of a major in French. After college and working for awhile, I pursued my Master of International Management at Thunderbird School of Global Management in Arizona where a second language was mandatory. By the time I had my Masters degree, I had achieved fluency in the language. I went on to obtain my D.E.L.F. 2nd degree certification in the language, a set of official French proficiency tests administered by the Centre international d'étude pédagogique. Once my culinary career started, I pursued combining my love for food with my love for writing and the gravitation toward translating culinary books was a natural step. I have also translated for Wine Enthusiast magazine.<br />
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<strong>How did you become connected with this manuscript? </strong>My editor at Dessert Professional magazine, Tish Boyle, is also an author, and her books have been published by John Wiley & Sons, Inc. She recommended me to the editor at Wiley who needed someone to translate Petit Larousse Cuisinier whose English rights they had purchased from Larousse. Since I was also a contributor to Rose’s Heavenly Cakes (by Rose Levy Beranbaum), also published by John Wiley & Sons, the editors were familiar with my name and work so they offered me the book.<br />
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<strong>What appeals to you the most about this book? </strong>The enormous amount of recipes contained in the book covering a wide variety of cuisine, but also the fact that Larousse kept every recipe to 1 page in length to make them all approachable. The book also has a beautiful photograph for each recipe, and there are over 300 recipes in the book. It also has a great little techniques section in the back.<br />
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<strong>I can't imagine the amount of work involved in doing translation work on this scale. What helped you to accomplish it? </strong>Passion and perseverance, driven by very tight, short deadlines! I was determined that the book be as accurate as possible in terms of connecting with an American audience and in terms of the accuracy of the conversions and translation. I believe I achieved this. It required a huge amount of hours per week for three months, not only translating but editing, then editing again and again. I worked with my editor and the people at Larousse in France any time I had a question about their approach or the ingredients.<br />
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<strong>What is the one thing you wish everybody knew about French cooking? </strong><strong><br /></strong>That it’s actually a healthy and happy way to eat, in moderation. <br />
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<strong>How long were you in France? </strong>I have spent more than a year in France living, working and studying. My time was spent mainly in Paris, but I have spent a significant amount of time on the Côte d’Azure, in Burgundy, the Centre, Normandy, Brittany, Champagne, and the southeastern part of the country, to name a few. In 2004, I traveled throughout France staying in people’s homes to collect soup recipes from the different parts of the country. I continue to travel to France, usually once every 1-2 years to catch up with friends and stay on top of food trends.<br />
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<strong>How do you feel your time spent there shaped your cooking style? </strong>Of course I have an affinity toward French-style cooking, both rustic cuisine (which is sometimes referred to as “peasant” cuisine or la cuisine bourgeoise), and haute cuisine. The rustic home-style cooking of France reminds me a great deal of the type of food I grew up on in Kentucky, so I love this type of cooking with its rich sauces, hearty vegetables and stewed meats – it’s the ultimate comfort food, and there is nothing better, in my opinion, than this type of food. But I also love the refined and delicate nature of haute cuisine. Usually when I’m in France I spend time indulging in both. I think the most important aspects of French cooking that influence how I cook at home are “refinement” and “simplicity of ingredients.” The French have a way of making the most delicious dishes out of a minimal amount of ingredients. To do this, they focus on the quality and freshness of their ingredients and on the small details of cooking them properly. <br />
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<strong>If you had to pick one region of France and one restaurant in that region that you enjoyed the most, what would it be? </strong>One of the best restaurant meals I have had in France was at Au Bon Laboureur in Bray-sur-Seine in the Champagne region. The restaurant is owned by an older couple and the food they serve is refined and regional. They have the most incredible in-house terrines and pâtés and fantastic stewed dishes, and their selection of local cheeses, served on a large straw tray at the end of the meal, overwhelms you when they bring it to the table. Their service is impeccable because it’s warm and inviting, and if you eat there more than once, which I have, you’re suddenly part of the family. I spent many long nights at the table there with friends.<br />
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<strong>Has your translation work helped you in creating your own unique recipes? </strong>Each time I work with someone else’s recipe, I am inspired, so yes, it has. I am always creating new recipes, and when I make a recipe I’ve translated, I think about how I can adapt it or use components of it to create my own version of it or something new.<br />
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<strong>Would you be willing to share a recipe with us? </strong>Yes, this is a great recipe that my best friend’s mother made for me one evening when I was visiting her and her husband at their summer home in an area of France known as La Creuse (in the Centre). They live in Paris and are retired school teachers, but they maintain their family home in Chambon-sur-Voueize where they spend the summers. The recipe is very simple but there is not a lot of detail. It’s easy enough, however, to adjust and learn from after making it once. It’s delicious and a great dish for winter when you’re in the mood for something hearty. If you have difficulty getting the potatoes to cook all the way through before the pastry browns, I suggest par-boiling them in milk first.<br />
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<strong>Pâté aux pommes de terre (or “Recette Belle Hélène”)</strong>One 10” tart pan.<br />
Two puff pastry sheets, 8 oz. each (you will need enough to fill a 10” tart pan, top and bottom)<br />
2-3 medium Yukon gold potatoes<br />
Flat parsley (enough to chop and mix with the potatoes)<br />
1 shallot<br />
Approximately 2 cups crème fraîche (or sour cream)<br />
2 tbsp. unsalted butter, cut into dime-size pieces <br />
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Preheat the oven to 375.<br />
Slice the potatoes into thin rounds, preferably using a food processor slicer or mandoline to ensure even, thin slices. Season with salt and pepper. Finely chop the parsley and shallot. Mix all together in a large bowl, set aside.<br />
Roll out the puff pastry sheets and line the bottom of the tart pan with one of the sheets, ensuring to line the sides as well. Arrange the potatoes in the pan on top of the pastry sheet. Scatter the butter pieces on top of the potatoes. Cover the potatoes with the other pastry sheet and crimp the edges to seal. Cut 2-4 small slits in the top of the pastry. Place in the refrigerator to chill, about 30 minutes.<br />
Brush the pastry with egg wash (1 whole egg beaten with a little bit of water). Bake for about 50 minutes or until the pastry is a deep gold brown. You may have to cover the top of the pastry with aluminum foil if it begins to brown too much before the potatoes have enough time to cook. <br />
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After 50 minutes or when the pastry has browned, remove from the oven and cut out the top of the pastry, running your knife around the outer edge of the top all the way around. Lift the top up carefully and test the potatoes for doneness using a toothpick or tip of a knife. If still firm, replace the top, then place back in the oven until tender, keeping in mind to protect the pastry from browning too much by covering with the aluminum foil. When the potatoes have reached the desired tenderness, remove the top and spread the crème fraîche or sour cream over the top of the potatoes. Season again lightly with salt and pepper, if desired. Replace the pastry top.<br />
Set on a cooling rack to cool slightly. If it needs to sit for a long while, return to a warm oven before serving.<br />
Slice in wedges to serve.<br />
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Photos courtesy of <a href="http://sidedish.dmagazine.com/" target="_blank">D Magazine</a> and Zach TownsendAmber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-64068686121840565002012-10-02T20:07:00.001-05:002012-10-02T20:07:46.906-05:00Chocolate Conference Roundup<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGncygHS6Y9fFC6VJjADiF1qCT4875T7-6jjc_ws6suBlw_VazRtUWsXVQGIr3OvgF1Ysq_gQS_2QIaCXFGf17jntVtWjRxBWQ6avWZOkDGc3xZqfOzuuUkL5HNAQJWKrXOa3mFq8Qpjzn/s1600/tejas+chocolate.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" mea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGncygHS6Y9fFC6VJjADiF1qCT4875T7-6jjc_ws6suBlw_VazRtUWsXVQGIr3OvgF1Ysq_gQS_2QIaCXFGf17jntVtWjRxBWQ6avWZOkDGc3xZqfOzuuUkL5HNAQJWKrXOa3mFq8Qpjzn/s200/tejas+chocolate.JPG" width="149" /></a>On Saturday, we went to the annual <a href="http://dallaschocolate.org/dallaschocolate/Main.html" target="_blank">Chocolate Conference</a> in Addison. If you've never been, I highly recommend it, for the tasting room alone. Dallas has so many talented chocolatiers, and this year they had four -- count 'em -- four artisinal chocolate makers from around the country. One of them is even local to Texas (Tejas Chocolate, which is made in Spring, Texas).</div>
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In addition to being delicious, many of the chocolates presented were edible works of art. Check out these gorgeous masala truffles from Annie Rupani's new venture, Cacao and Cardamom. She hand paints the molds using dyed cocoa butter.</div>
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And look at this high heeled shoe from Chocolate Secrets. I love the detailing.<br />
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One of my favorite tasting offerings was from Taza chocolate. They do stone-ground organic chocolate (processed the way drinking chocolate is made in tropical countries), but the rep told most people eat it. The discs come with a number of added flavor choices, including two with different kinds of peppers.<br />
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So much to see . . . so much to taste. It was a great event!<br />
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-53288151576400199432012-09-25T17:24:00.000-05:002012-09-25T17:24:00.247-05:00Green Chilie Stew<div class="ecxingredient">
Hatch chilie season is so fleeting. They were already sold out yesterday when I checked both the local (to Arlington, Texas) Whole Foods and the nearest Central Market. Strangely, enough, Kroger still had some, so we grabbed them up. They are the star of this classic New Mexico stew.</div>
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There are many versions of this recipe. One resource I looked at calls this New Mexico's answer to chicken soup -- both a "cure-all" and a family tradition. Some variations start with water and boil the pork with peppercorns and bay to make a stock. Others use jarred chile verde salsa in place of fresh chilies. Some recipes include potato. But here's my favorite way to make it: </div>
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<strong>Green Chilie Stew</strong></div>
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10 Hatch chilies</div>
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6 tbsp. olive oil, divided</div>
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1 1/2 lb. boneless pork butt, trimmed</div>
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1 c. onion, minced</div>
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3 cloves garlic, pressed</div>
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1/4 cup flour</div>
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2 c.tomatoes, diced</div>
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1 tbsp. fresh oregano, minced</div>
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1 tbsp. ground cumin</div>
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1 tsp. salt</div>
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1 tsp. freshly ground black pepper</div>
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2 c. chicken stock</div>
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Preheat oven to 400 degrees. Place chilies on a baking sheet and drizzle with 3 tablespoons of the oil. Roast the chilies until they begin to blister and form black spots. When they are cool enough to handle, cut off the tops, then peel and dice the chilies. Set aside.</div>
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Heat the remaining olive oil over medium-high heat in a Dutch oven or heavy soup pot . Cut pork into 1" cubes. Rinse pork and pat dry, then add to the hot oil and cook, stirring frequently, until browned on all sides. Add onion and garlic. Cook, stirring frequently until the onion turns translucent. Add flour and cook for an additional 2 minutes. Add tomatoes, green chiles, oregano, cumin, salt, pepper and stock. Stir. Lower heat. Cover pot and simmer for about an hour and a half, or until the pork becomes very tender.<br />
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-37405197911608745762012-09-19T23:33:00.000-05:002012-09-19T23:33:51.474-05:00Burgers Around the World III hope you enjoyed the Burgers Around the World I post last week, and maybe even got to try one of the recipes (after all, Hatch chili season is fleeting). This week Jake is bringing us "burgers" from the other two cultures I'll be covering in Cooking Around the World. These are a little more unusual than the ones from New Mexico and the Philipenes -- there's not a speck of ground beef in sight. Here's what he has to say:<br />
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<em>While they do serve westernized hamburgers in Greece (and there are a number of "Greek" burgers out there, made with olive-studded buns or topped with tatziki or feta), the more traditional equivilant of the burger is the sandwich-style souvlaki. Once the meat hits the pita, the terms souvlaki and gyros are often used interchangably, but if you want to get technical about it, gyros are made from large cones of meat that spin (the word "gyro" after all means "to spin") as meat is shaved off of it, while souvlaki is made from chunks of meat that have been grilled kebab style (great for street vendors, and also more "doable" for the home cook). In Greece, these are most often made from pork, though you can substitute lamb, beef or chicken as desired.</em><br />
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<span class="ecxingredient"><span class="ecxingredient"><div class="ecxingredients-section">
<span class="ecxingredient"><strong>Sandwich Style Souvlaki</strong></span></div>
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<span class="ecxingredient">2 cups of Greek yogurt</span></div>
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<span class="ecxingredient"></span><span class="ecxingredient">4 garlic cloves, minced</span></div>
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<span class="ecxingredient">2 tablespoons lemon juice</span></div>
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<span class="ecxingredient">2 tablespoons extra-virgin olive oil</span></div>
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<span class="ecxingredient">1 English cucumber, peeled and seeds removed</span></div>
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1 1/2 lbs. pork roast or stew meat</div>
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3/4 c. olive oil</div>
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<span class="ecxingredient">1 onion, minced (first reserving 2 or 3 thin slices for serving)</span></div>
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<span class="ecxingredient">3 garlic cloves, minced</span></div>
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<span class="ecxingredient">2 tsp. fresh Greek oregano, minced</span></div>
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<span class="ecxingredient">1/4 c. fresh lemon juice</span></div>
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<span class="ecxingredient">1/4 c. red wine vinegar</span></div>
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<span class="ecxingredient">1 tsp. salt</span></div>
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<span class="ecxingredient">1 tsp. fresh ground pepper</span></div>
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<span class="ecxingredient">6 round pitas</span></div>
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<span class="ecxingredient">1 medium tomato, sliced</span></div>
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In a medium bowl, combine the yogurt, oilve oil, lemon juice, and garlic. Grate the cucumber into the bowl, stir well and referigerate for at least an hour to let the flavors combine.</div>
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Cut pork into 1" cubes and place in gallon size zipper bag. Add olive oil, onion, garlic, oregano, lemon juice, red wine vinegar, salt and pepper. Seal the bag, then squish the ingredients around inside the bag to combine the marinade and work it into the meat a little. Place the bag in the referigerator and marinate for at least an hour (or overnight), squishing the bag again in the middle of the marinating time.<br />
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Meanwhile, soak 6 wooden skewers in warm water (for at least half an hour). When the pork is done marinating, drain off the marinade and thread the pork cubes onto the skewers. Grill the pork until it is cooked completely through, turning occasionally. Remove the skewers and set aside. Grill the pitas until browned. Top each pita wit a couple of slices of tomato and a few rings of onion. Unthread a skewer worth of meat directly on top of each pita. Top with the cucumber yogurt mixture (tatziki sauce) to taste. <br />
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<em>In China, burgers are commonly conisdered street food. Often, they resemble open-sided steamed buns (with the "bun" portion of the burger coming from the same type of dough, and , yes, having been steamed). The bun is split (or else steamed folded over), and then some type of meat is placed in the center. It can really be whatever you like, from a gingery ground chicken patty to chipped teryaki style beef. For mine, I'm going to stick with the pork theme and do slices of teryaki pork.</em></div>
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<strong>Chinese Bun Burgers</strong></div>
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1 1/2 lb. pork butt, sliced 1/2" thick (try to make 6 pieces) </div>
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1 c. soy sauce <o:p></o:p></div>
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1 c. sugar <o:p></o:p></div>
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1 clove garlic, minced <o:p></o:p></div>
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2 tsp. ground ginger</div>
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1 tsp. yeast</div>
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1 tbsp. sugar</div>
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3 c. flour</div>
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2 tsp. baking powder</div>
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1 tbsp. vegetable oil, plus extra for brushing</div>
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<o:p>1 tbsp. scallions, minced</o:p></div>
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Place pork slices in a gallon sized zipper bag. Add soy sauce, sugar, garlic and ginger. Seal bag (removing as much air as you can) and squish and shake the mixture until the sugar disolves completely. Place the bag in the referigerator and let marinate for at least two hours, flipping and squishing the bag during the marinating process. Once it has completed the marinating process, grill it until completely cooked.<br />
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Meanwhile, cut six 3" squares from parchament paper, and set aside. In a medium bowl, combine the sugar and yeast with 1 cup warm water. Set aside for at least five minutes to allow the mixture to become foamy. In a large bowl, combine flour and baking powder. Add yeast mixture and combine thouroughly. Add the vegetable oil, and knead until a smooth dough forms. Cover the bowl loosely with plastic wrap and a kitchen towel. Let stand for 10 minutes. Divide into six equal portions. Roll them into balls and let rest for five minutes. On a floured surface, roll each ball out into a slightly elongated oval. Useing a pastry brush, brush the top with oil. Fold into a moon shape (oiled side in) and place each piece on one of the parchament squares. Place each one (square side down) in a bamboo steamer placed over room-temperature water. Allow the dough to rest in the steamer for ten minutes, then turn the burner on to medium high heat. Start timing when the water boils, and steam for five minutes. Allow it to rest for a minute or two before you open the steamer.<br />
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Flop each bun open, place in a piece of pork, and garnish with a few minced scallions.</div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-40070136773547299122012-09-19T00:57:00.001-05:002012-09-19T00:57:29.916-05:00Moussaka<div class="ingredient">
Every time I eat moussaka, I think about the movie, "My Big Fat Greek Wedding." You know, the scene where the little girl has it in her lunchbox, and the other girl makes fun of her for it. Oh, if only those other kids knew what they were missing out on, with their paltry bologna sandwiches on white bread. I myself grew up in a less than adventurous family when it came to food, so it wasn't until I became a teenager that I started to explore the tastes of the world. I eventually became a librarian, and one of my special research areas became food and culture and how they intersect and change over time. I always try to approach my subject with respect, learning about another place and people, while adding my favorite things about a cuisine to my cooking repertoire.</div>
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Right now, my kitchen smells faintly exotic (the cinnamon and allspice make the meat sauce quite unlike an Italian version) as I prepare the bonus recipe for this week's Cooking Around the World class. It starts Saturday, when we will be covering Greece. There are still a few spots left <a href="https://www.uta.edu/wconnect/CourseStatus.awp?~~13CK1014001" target="_blank">if you would like to sign up</a>. </div>
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There are a number of versions of Moussaka, but the most notable ones are the Greek variety (as outlined in the recipe below) and the Turkish one (which involves green peppers and onions, and is not baked). Classic Greek moussaka can also be made with ground lamb. If you are a vegetarian, just omit the ground beef and add some chunky tomatoes in its place. Remember to allow it to cool for a while (at least ten minutes) before you cut it, or it won't come out in one piece. It is meant to be served luke-warm.</div>
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1 large eggplant</div>
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3 medium potatoes, peeled</div>
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1 tbsp. olive oil</div>
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2 cloves garlic, pressed</div>
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1 onion, diced</div>
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1 lb. ground beef</div>
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1/2 c. red wine</div>
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2/3 c. tomato puree</div>
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2 tbsp. fresh parsley, minced</div>
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1/2 tsp. ground cinnamon</div>
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1/8 tsp. ground allspice</div>
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1 tsp. sugar</div>
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1 tsp. salt</div>
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1 tsp. black pepper</div>
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1 c. breadcrumbs</div>
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4 eggs, divided</div>
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1 c. Kefalotyri cheese, grated</div>
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1/2 c. butter</div>
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1/2 c. flour</div>
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2 c. milk</div>
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1/8 tsp. freshly ground nutmeg</div>
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Peel the eggplant, leaving a few vertical strips of peel about an inch and a half apart. Slice the eggplant into 1/2" thick pieces. Place a colander in the sink. Salt both sides of the eggplant, placing each slice into the colander as you salt it. Cover with a plate and something heavy as a weight and let drain for about an hour.<br />
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Place the potatoes in a medium pot over medium high heat. Bring to a boil and cook until the potato can be pierced with a fork. Drain the potatoes and let them cool enough that they are easy to work with. Slice the potatoes into 1/2" thick slices. Sprinkle a few breadcrumbs into the bottom of a 13"x9" baking dish and assemble the potatoes in a layer on top of them. Sprinkle on a third of the grated cheese. </div>
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In a large heavy skillet over medium high heat, heat the olive oil. Add the onion and garlic and saute until the onion turns translucent. Add the the ground beef and cook, stirring frequently, until it browns. Add the wine, tomatoes, parsley, cinnamon, allspice, sugar, salt and pepper. Continue cooking until the liquid has reduced and the sauce is thick. Pour the sauce over the potatoes in the baking dish. Add a third of the grated cheese.<br />
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Preheat the oven to 400 degrees. Rinse eggplant, then dry using paper towels. Line baking sheet with parchment paper. Beat the egg whites until well combined and a little frothy. Place the egg whites into a wide shallow bowl, and add 1 tsp. of water. Place the breadcrumbs on a flat plate. Dredge the eggplant into the egg whites and then into the breadcrumbs, making sure to coat them thoroughly. Place each slice on the baking sheet. Bake for 15 minutes. Flip the eggplant slices. Bake for an additional 10-15 minutes. Make a layer of eggplant slices on top of the meat sauce layer.</div>
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Meanwhile, in a small pot, heat the milk until steams (but does not boil). In a medium pot, melt the butter over low heat. Add flour, and whisk constantly, until the mixture becomes smooth and thickens. Continue whisking while you add the milk in three additions, making sure that it is thoroughly incorporated and that the mixture is smooth between additions. Add a good grinding of nutmeg. Temper the egg yolks by adding some of the hot liquid to the bowl the eggs are in. When the bowl becomes almost hot to the touch, add the egg mixture to the rest of the sauce in the pot. Simmer for 2-5 minutes, until the mixture thickens. Pour the bechamel sauce over the eggplant layer in the baking dish, and top with the remaining third of the shredded cheese. Bake at 350 degrees for 40-50 minutes, or until the cheese is melted and golden.</div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-73795838957344380822012-09-11T08:00:00.000-05:002012-09-12T02:26:51.018-05:00Cheeseburgers Around the World -- Part IMy husband loves a good hamburgerburger. From the cilantro-laiden Chimmichuri burgers popular in the Dominican Republic to the Austrailian style burger (with a pineapple slice and an egg), he has embraced them all. So when I unvieled the cultures for the upcoming Cooking Around the World class, he was excited about the burger possibilities, and has graced my blog with his versions of New Mexican and Filipeno style burgers. Chili Burgers and Jollibee's Filipeno Hash Brown Burger.<br />
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Next week, he'll give us part two, where he covers Chinese-Style Bun Burgers, and as well as Soulviaki (also known as Gyros, the hamburger of Greece).<br />
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<strong><em>Filipeno Hash Brown Burger --</em></strong> Filipeno burger recipes are often quite to American burgers. Sometimes, other meats (such as Longanissa -- a chorizo-like sausage) are added to the ground beef to give it more depth of flavor and a kick of spice. And sometimes a sweet element is added. But mostly it's recognizable as a standard burger. But there is a Filipeno burger chain that serves something a little different (and is holding its own beside the MacDonalds and Burger King franchises dotting the country). It's the Jolibee Hash Brown Burger. Jollibee calls the beef patty "langhap-sarap" -- "best of all"; determined by the smell, and promises crunchy, crispy, burgery goodness, as seen<a href="http://www.youtube.com/watch?v=f1B9R7neuEA" target="_blank"> in thier commercial</a>. Here's my take on it:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr96UJGYopyA4UCC3heKXo0llddF7d2xEx3TOTZYR6hcmWIcY_MVtdRql3chgs6GS8kJyudBOT4mRmn9Urdi9hMDc5a1WT1N-ZmVn1ORdb-NCJCCYBuXWlfpWgI_S1xti3JfPV07R3xriw/s1600/Hashbrown+Burger+Final.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr96UJGYopyA4UCC3heKXo0llddF7d2xEx3TOTZYR6hcmWIcY_MVtdRql3chgs6GS8kJyudBOT4mRmn9Urdi9hMDc5a1WT1N-ZmVn1ORdb-NCJCCYBuXWlfpWgI_S1xti3JfPV07R3xriw/s320/Hashbrown+Burger+Final.JPG" width="320" /></span></a></div>
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1 lb. ground beef</div>
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1 tsp. salt</div>
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1/2 tsp. black pepper</div>
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1/4 tsp. onion powder<br />
3 tbsp. diced onion</div>
12 large hash brown patties, baked until crisp<br />
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ketchup</div>
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6 slices American cheese </div>
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Combine the ground beef with the salt, pepper, onion powder and onion flakes. Divide the mixture into 6 equal portions. On a sheet of waxed paper, pat out the beef mixture into rectangular patties a little larger than the size of your has browns. Freeze the patties for an hour or so. Preheat the grill and cook to desired degree of doneness. Meanwhile, bake the hash brown patties according to package directions. When burgers and hash browns are both done, squeeze desired amount of ketchup onto the top of half the hash browns. Top with a slice of American cheese, a burger, and the remaining hash browns</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZgKbv7UxM4ED0bx6eQnR0wmusewT-C0KZaLVbXydGr0NdDrAFgCzWYIM6DwaoUyuo7fMJup131C_8_Eg8C1obMa6lzJ9WZeb4abqN3U3EfbWAts0_iJ_QSTV5IywAcI1wMFxcFONX4R/s1600/Hashbrown+Burger+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZZgKbv7UxM4ED0bx6eQnR0wmusewT-C0KZaLVbXydGr0NdDrAFgCzWYIM6DwaoUyuo7fMJup131C_8_Eg8C1obMa6lzJ9WZeb4abqN3U3EfbWAts0_iJ_QSTV5IywAcI1wMFxcFONX4R/s200/Hashbrown+Burger+1.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeKmREMZwN9rvwyjfEilYkjQPDJPMTVixx2B4Ib6_xEBT1hYvZSfxtia6WYaLOYWaNTK3D_0lnAtchSKtVDtJjOZMETj0qmOo5ogq3Wv0N3OnKMjs7268j10JUbCLDnQPpHTE3P69e15z/s1600/Hashbrown+Burger+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeKmREMZwN9rvwyjfEilYkjQPDJPMTVixx2B4Ib6_xEBT1hYvZSfxtia6WYaLOYWaNTK3D_0lnAtchSKtVDtJjOZMETj0qmOo5ogq3Wv0N3OnKMjs7268j10JUbCLDnQPpHTE3P69e15z/s200/Hashbrown+Burger+2.JPG" width="200" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRNeEhKMgbVkoVZhFGLSbG3FlMy_SyhyRSi4513pajJcO4jJUDfm7IJJKDh4RP029LsexHT0ecZiZ0dJlivSKRHyAFsgqP-dBXAgYAuQDaA1jMCz5xatrFj73DWWjfFhj-8nHqbMkmXD3/s1600/Hashbrown+Burger+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIRNeEhKMgbVkoVZhFGLSbG3FlMy_SyhyRSi4513pajJcO4jJUDfm7IJJKDh4RP029LsexHT0ecZiZ0dJlivSKRHyAFsgqP-dBXAgYAuQDaA1jMCz5xatrFj73DWWjfFhj-8nHqbMkmXD3/s200/Hashbrown+Burger+4.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj59fJvR7OSRQ1yVm59W0fJrYvgC-W33INYnEKAG_Q-c7PdCbTQ_vdq_pOJ9vO_6gxeLoGi2ncUydBsMxlOYhmwMZMWytVQvDV96TwTDhyphenhyphenPjp175o8zAYenl4ISzwaaoZcTgquBN-pe7YY/s1600/Hashbrown+Burger+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj59fJvR7OSRQ1yVm59W0fJrYvgC-W33INYnEKAG_Q-c7PdCbTQ_vdq_pOJ9vO_6gxeLoGi2ncUydBsMxlOYhmwMZMWytVQvDV96TwTDhyphenhyphenPjp175o8zAYenl4ISzwaaoZcTgquBN-pe7YY/s200/Hashbrown+Burger+3.JPG" width="200" /></span></a></div>
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<strong><em>New Mexican Green Chili Cheeseburgers --</em></strong> Green chili cheeseburgers got thier start in the 1950s, along Route 66 at roadside burger joints. A number of different establishments all claim to have created the special burger, each claiming the owner ran out of bowls for serving green chili-based side dishes (the green chili is, after all, the state vegetable). Green chili burgers have now become such a culinary icon that the state has put together a map of the <a href="http://www.newmexico.org/media/940923/gcct_brochure_2011_fin.pdf" target="_blank">"Green Chili Cheeseburger Trail,"</a> which you can follow to discover the best green chili burger:</div>
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Aren't going to New Mexico any time soon? You can take advantage of the increasing availability of fresh Hatch chilis and create your own. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuobGgt_O5KEsImEKUtkE8-mmuZBniagwjEzv2k_hUkMSd9RnQKjTRKFPIkILQRoXXHDo8_I6PCg0Xogf2C6Wdsr-RZyaLQBmDERryytIB0kRoghNxr80o2Kfi9kTKRhxXSyLz35XzduU5/s1600/Chili+Burgers+Final.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"><img border="0" hea="true" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuobGgt_O5KEsImEKUtkE8-mmuZBniagwjEzv2k_hUkMSd9RnQKjTRKFPIkILQRoXXHDo8_I6PCg0Xogf2C6Wdsr-RZyaLQBmDERryytIB0kRoghNxr80o2Kfi9kTKRhxXSyLz35XzduU5/s320/Chili+Burgers+Final.JPG" width="320" /></span></a>3 Fresh Hatch chilis<br />
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Olive oil</div>
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1/2 of a medium onion</div>
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1 lb. ground beef</div>
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2 cloves garlic, pressed</div>
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1 tsp. frshly ground black pepper</div>
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1/2 tsp. cayanne </div>
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1 tsp. salt</div>
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3 tbsp. parsley flakes</div>
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4 slices Monterey Jack cheese </div>
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4 hamburger buns *</div>
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Mayo (or other condiments)</div>
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1 medium tomato, sliced</div>
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4 leaves lettuce, romaine or your favorite</div>
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Preheat oven to 400 degrees. Place chilis on a baking sheet, and drizzle approximately 1 tablespoon of oil over each. Sprinkle with a little salt and pepper. Roast in oven until black spots form (25-30 minutes), turning occasionally. Set aside to cool. Meanwhile, slice onion and cut into strips. Pour a little olive oil in a small skillet and sautee the onion over medium-high heat. Also meanwhile, preheat grill. In a large bowl, mix ground beef with garlic, pepper, cayanne, salt and parsley. Shape into 4 patties. Cook on grill until desired doneness is achieved. Cut tops off of roasted peppers. Remove the seeds. Peel off skin and slice into long strips. Top each bun with a hamburger patty and cheese, peper strips, sauteed onions, tomato slice, and a lettuce leaf. </div>
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* I decided to make home-made buns for these burgers. I used the <a href="http://draganabakes.blogspot.com/2009/02/feta-and-olive-beef-patties-with.html" target="_blank">home-made bun recipe</a> Dragana posted over at Pryatno. They came out perfectly. Thanks Dragana!</div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-78861647145753734712012-09-07T21:55:00.000-05:002012-09-09T21:26:59.062-05:00Tea Pillow<br />
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<a href="https://www.etsy.com/listing/108828041/kimono-tea-pillow-fragrant-green" target="_blank"><img border="0" hea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP3BezjHkSSNh64YQkFC_oKTGdKNbo9Jr3D-Sg3-cEBx5miZuWqrgL44IGz41P2x3pL7-hTz7886H7eo_vlyCp3DmC9aTTuJy3IOReEWmUHndRRMFTKdsR9xtAIXrbtiCMNcx2nTFYB7Rj/s320/gold+kimono+tea+pillow+1.JPG" width="280" /></a></div>
Tea pillows have long been used throughout the orient for their aromatherapy (and antimicrobial) benefits. The fragrance of tea is held to be calming, and they are used in a manner similar to the way you use a lavender pillow. The fragrance of tea can sometimes become faint over time. If you can't smell your tea pillow, try placing it in the sun before use, or placing it on a gentle heat source, like a heating pad. If that still doesn't work, pick open the seam and fill your pillow with fresh tea.<br />
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<strong><em>Thailand --</em></strong> Small silk or brocade tea pillows are one of the most popular Thai souvenirs. They are often made using fabrics that were handcrafted locally, thus providing both the cloth makers and the tea producers a measure of self-sufficiency.<br />
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<strong><em>Japan --</em></strong> A company called Corma (in cooperation with Itoen Tea Company) has developed a way to recycle used tea leaves into resin-based beads for pillow fillings. These are said to feel similar to buckwheat pillows, but with odor eliminating properties and no potential for weevils.<br />
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<a href="https://www.etsy.com/listing/109061850/kimono-tea-pillow-chai-spice" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" hea="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_60eCpPUWzgW9e5VKfYJuSoD1dgXXyG5mbdCVFz1y5JrQrvlVfGkNYSPFlDXsJquMt2GJcRWvsuUiZYECMUVpoK6uYG94vNpWK81CFMwFcxoqmN32JdY-wPS5fyD5_R_inilrzib-T0q/s320/red+kimono+tea+pillow+1.JPG" width="304" /></a><strong><em>Taiwan -- </em></strong>To make a traditional Taiwanese tea pillow, used oolong leaves are spread in the sun and dried thoroughly, then used to make pillow fillings. It may take a single tea-drinker some time to collect up enough leaves to fill a pillow. (If you make a pillow like this for yourself, make certain the leaves are completely dry before adding to the pillow, and put it in the sun occasionally to keep it from becoming musty).</div>
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<strong><em>China --</em></strong> Tea pillows have been considered medicinal in China for thousands of years. They would sometimes be mixed with herbs designed to treat a specific condition, or to enhance longevity. They are also considered a natural sleep aid. They are available today in a wide variety of sizes and fabrics.<br />
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The pillows can be filled with any high quality tea (typically green or oolong), or with a tea that has an added fragrance, such as a jasmine tea or a chai. I have been using tea as a fragrance element in my herbal sachets for years. Now, I've designed a Kimono shaped pillow which will be available in Fragrant Green (gold fabric) and Chai Spice (red fabric).Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-84027205244068701042012-09-04T08:00:00.000-05:002012-09-04T08:00:04.506-05:00Greek MeatballsIt's that time again!<br />
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Starting September 22, I will be doing another session of Cooking Around The World over at UTA (University of Texas at Arlington). There are still a few spots left, so sign up now!<br />
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This time, we are covering: New Mexico, Greece, The Philipenes and China. In each class, we discuss food history and its impact on culture, and we make a representative meal.<br />
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To get you in the mood, I thought I would offer my recipe for Keftedes (a.k.a. Greek Meatballs). It is deceptively simple, but offers a ton of flavor. You could serve this as a main course along with a nice salad and some crusty bread. Or, for something even more authentic, consider it a meze (a small plate or appetizer, cousin to Spanish tapas). Add a couple of other Mezes (make sure to include tatziki and pitas for dipping), and you've got a light party menu. In fact, this is one of my go-to dishes to bring when I get invited to a pot-luck party.</div>
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<strong>Keftedes</strong><br />
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2 tbsp. olive oil <o:p></o:p></div>
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1 1/2 lb. ground beef (or a combination of beef with lamb or pork)</div>
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1 small onion, grated</div>
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2 cloves garlic, minced</div>
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2 tbsp. fresh parsley, chopped </div>
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1 tsp. fresh oregano, chopped<o:p></o:p></div>
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1 tsp. salt</div>
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1 tsp. pepper <o:p></o:p></div>
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1 c. dry white wine <o:p></o:p></div>
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Juice of one lemon<o:p></o:p></div>
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In a large bowl, combine the ground beef, onion, garlic, parsley, oregano, salt and pepper.<br />
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Heat oil in a heavy skillet on medium-high. When the oil starts to show motion in the pan, roll golf-ball sized portions of the meat, adding each one to the pan as you work. Cook meatballs for ten minutes, then deglaze the pan with the white wine. Cook until the wine reduces, then squeeze the lemon juice on top. </div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-64283213760969742032012-09-02T19:39:00.000-05:002012-09-02T19:39:04.873-05:00Upcycled Retro Apron<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOHN20x2Hs8_niYou3SuMupWdxH6zS7puBygddI7RFSill7NbHeAPDkQ5Cmm6UJ4MoYzoiN2pX0h_lXww1geMOhqJewi7sGlac3nBo14VRTfpaCkdEtrjf3h1poXeyuVjdhErkNXAobAr/s1600/vintage+sheet+apron.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" fea="true" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOHN20x2Hs8_niYou3SuMupWdxH6zS7puBygddI7RFSill7NbHeAPDkQ5Cmm6UJ4MoYzoiN2pX0h_lXww1geMOhqJewi7sGlac3nBo14VRTfpaCkdEtrjf3h1poXeyuVjdhErkNXAobAr/s320/vintage+sheet+apron.jpg" width="320" /></a>People know I sew, so they are often giving me cloth. Sometimes, the stuff is just hopeless. But sometimes, there's a piece or two that is just super cute.</div>
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This piece of cloth began life as a vintage flat sheet. My challenge with this project: somebody took pieces out of it for another project somewhere along the way, including a big chunk out of the middle. I was using a store-bought pattern (sometimes I make my own patterns, but I wanted a vintagey look for this vintage cloth), and the apron body didn't look like it was going to fit on one of the ends past the chunk. But when I took the seam out, I realized that this sheet had been hiding a good four inches of fabric, which was just enough.</div>
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Most of the the things I sew wind up either on my Etsy shop, or in a gift bag on its way to a friend, but this one I sized just for me.</div>
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I still have a bit of the cloth left, which I plan to make into tea towels, which probably WILL wind up in my Etsy store, since the hubby doesn't look excited at the prospect of a pink flowers print in the linens drawer.</div>
Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-74457576591911738602012-08-28T08:00:00.000-05:002012-08-28T08:00:12.215-05:00Bacon Turkey Wrap<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKWzFzdUBD_jXqoRN1lLk3w5BovJWMiI3PkGvpi086Hkcv3Ew3Ii71aon5qpcOUvvn-5EeqiBMFd7w7w9ZW8qjH5SQzcpUpSYZLxGXEu4OxEoOkF0NwBBpJU7buf12usUMSeDtBEfmPw9/s1600/Turkey+Bacon+Wrap.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKWzFzdUBD_jXqoRN1lLk3w5BovJWMiI3PkGvpi086Hkcv3Ew3Ii71aon5qpcOUvvn-5EeqiBMFd7w7w9ZW8qjH5SQzcpUpSYZLxGXEu4OxEoOkF0NwBBpJU7buf12usUMSeDtBEfmPw9/s320/Turkey+Bacon+Wrap.JPG" width="320" yda="true" /></a>We are cleaning out the deep freeze, and trying to use the meat that has been in there forever. I found a turkey leftover from when they were on sale, and we roasted it, despite the sacrifice of heating up the kitchen during a Texas August.</div>
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We've been getting creative with the leftovers, and these simple Bacon Turkey Wraps came out so delicious, I just had to share. The wraps are served hot, so they taste like a cross between a regular wrap and a quesadilla. Add any fresh veggies (bell pepper, spinach, etc.) to this that you have on hand. I didn't, so I plated this with celery sticks to balance it.</div>
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<strong>Bacon Turkey Wrap</strong><br />
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1/2 c. cooked diced turkey<br />
2 slices thin bacon<br />
1 whole wheat sandwich wrap<br />
1/4 c. shredded cheddar<br />
Mayonnaise or Miracle Whip, to taste<br />
Salt, to taste<br />
Cracked black pepper, to taste<br />
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Cook the bacon until crispy. Heat the turkey through. Heat the wrap, either directly on a burner, using tongs, or in a dry skillet. Spread the mayo on the wrap, then sprinkle salt and pepper over it. Add the bacon, turkey and cheese, roll up and enjoy. Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0tag:blogger.com,1999:blog-7097977048605407381.post-89975847443510031072012-08-24T21:47:00.001-05:002012-08-24T21:53:55.186-05:00Suitcase Cake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSGn0CSArxjXVPRxYIsCvmlgrerS7VtHN-JKCb2PshlJ5iCQ9G7xLAMLwRoXf_0rpVe29QAButJGjHiiuyLr-_64lUzXeAV8OdY2doyjIi9uf-ygZEacbL_JNXbP1X2l2rDN4EHkuuJza/s1600/Suitcase+Cake+1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzSGn0CSArxjXVPRxYIsCvmlgrerS7VtHN-JKCb2PshlJ5iCQ9G7xLAMLwRoXf_0rpVe29QAButJGjHiiuyLr-_64lUzXeAV8OdY2doyjIi9uf-ygZEacbL_JNXbP1X2l2rDN4EHkuuJza/s320/Suitcase+Cake+1.JPG" width="320" yda="true" /></a>A family that we are friends with just had the father retire from American Airlines. I volunteered to do the cake for the retirement party. I wanted to do something special, and I've seen a lot of designs for suitcase cakes. It sounded perfect, since he was in the travel industry.<br />
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The cake went over really well. Several people commented that it was some of the best frosting they'd ever had. (see recipe below)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IdjMQENTGBr4v1TCrDnOqeFCJVzslTrj3H9isvRE72jj9sRyW1HhSNrggDtoksXGNjQhllpfLdIx9eJfACgenRs0245e8OUn-CHSmP-lXY9KCCbuefRTG-2TgYAAe3bDLG6nkO5pdxlJ/s1600/Baggage+Tag+Cookies.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6IdjMQENTGBr4v1TCrDnOqeFCJVzslTrj3H9isvRE72jj9sRyW1HhSNrggDtoksXGNjQhllpfLdIx9eJfACgenRs0245e8OUn-CHSmP-lXY9KCCbuefRTG-2TgYAAe3bDLG6nkO5pdxlJ/s320/Baggage+Tag+Cookies.JPG" width="320" yda="true" /></a></div>
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I decide to do my suitcase cake with sugar cookies for travel stickers. I frosted them with different colors of royal icing, and used chocolate to write names of places I know he's gone.</div>
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The cake iteslf is a basic chocolate, frosted with a triple batch of my favorite chocolate buttercream. The handle and straps are rolled fondant.</div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: black; font-family: 'Arial','sans-serif'; font-size: 12pt; line-height: 115%; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Times, "Times New Roman", serif;">Chocolate Buttercream Frosting<o:p></o:p></span></span></b></div>
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<span style="color: black; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. solid vegetable shortening <br />1/2 c. butter, softened <br />1 tsp. clear vanilla extract <br />4 c. sifted confectioners' sugar (approximately 1 lb.) <br />½ c. cocoa powder<br />2 tbsp. milk<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></span></div>
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<span style="color: black; font-family: 'Arial','sans-serif'; mso-fareast-font-family: 'Times New Roman';"><span style="font-family: Times, "Times New Roman", serif;">Combine all ingredients in a large bowl.<span style="mso-spacerun: yes;"> </span>Beat with an electric mixer until well combined.<o:p></o:p></span></span></div>
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Amber Royerhttp://www.blogger.com/profile/07804644574702466858noreply@blogger.com0