tag:blogger.com,1999:blog-50642636329523250492024-03-13T11:59:40.099-07:00Low Country LarderA Diary of a Southern Chef in California (Also see www.theenlightenedchef.blogspot.com for more recipes and reviews!)That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-5064263632952325049.post-16434497440514857562020-08-06T15:14:00.002-07:002020-08-06T15:18:33.949-07:00Miso SoupHi all! <div><br /></div><div>The other day I watched this amazing short film about the origins of Dashi. If you don’t know what dashi is then read on: Dashi is a simple broth made from three basic ingredients- water, katsuobushi (dried and smoked Bonita tuna flakes), and kombu (dried kelp). You can watch this film here, and please donate to Mr. Wolfinger’s cause of you are so moved, as I was.</div><div><br /></div><div><a href="https://www.ericwolfinger.com/films/dashi-journey">https://www.ericwolfinger.com/films/dashi-journey</a></div><div><br /></div><div>So today I woke up thinking about dashi, which is the base for many Japanese soups and sauces. My favorite application of dashi is in the ubiquitous Miso Soup. Sadly, most Americans only enjoy miso soup out at a handful of Japanese restaurants, and if you order it at a less that reputable place, the miso soup is going to be an instant, powdered, watery, ghost of the real deal. So this afternoon I made Miso soup, and would like to share with you my version that was taught to me when I lived in Tokyo many years ago. Enjoy!</div><div><br /></div><div>Miso Soup</div><div>For the dashi:</div><div> 4 cups spring, or filtered water, cold</div><div> 1 or two, 5x3 ish inch piece of Kombu (dried kelp)</div><div> 5-10 grams (0.175-0.35 ounces or 3-4 Tbs) soft katsuobushi flakes</div><div>2-3 dried shiitake mushrooms, optional</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxcrgDUnOgFD86RphrEt-mg9a_WUMk6LT0JbHIoAMgb4hAbwlf8WT8Mge9kkaMiJHJZzAktNev6e2YE9RzO3TshW-ywLJV3ajhnDrHX5yyDzoQ0RS_gUE7j98sT-PRQ_IdTpzAA_B1Tuj/s2048/51812847-A554-4FD4-B181-0F35D616D034.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYxcrgDUnOgFD86RphrEt-mg9a_WUMk6LT0JbHIoAMgb4hAbwlf8WT8Mge9kkaMiJHJZzAktNev6e2YE9RzO3TshW-ywLJV3ajhnDrHX5yyDzoQ0RS_gUE7j98sT-PRQ_IdTpzAA_B1Tuj/w197-h262/51812847-A554-4FD4-B181-0F35D616D034.jpeg" width="197" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2OUrCm6Lp_EH0Tm_JuFj58XJNPZXcd5H_bWtri1ggZ86xhrrrLkOsw-Du1shkqUyO97Cl_WkVr_XuvzlVxYNeHCvYB6-uTrAomBzVjgsyzPj6MiQ0_unySNscgfrW4vmUKsvZ99oJiNZ/s2048/66C475E9-751A-4C71-8E9E-1C552F8554E5.jpeg" style="display: block; padding: 1em 0px;"><span style="color: black;">Pour the cold water into a medium sized sauce pan. Add the kombu. If you are using them,add the mushroom as well to punch up the Umami quality of the finished dashi. </span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2OUrCm6Lp_EH0Tm_JuFj58XJNPZXcd5H_bWtri1ggZ86xhrrrLkOsw-Du1shkqUyO97Cl_WkVr_XuvzlVxYNeHCvYB6-uTrAomBzVjgsyzPj6MiQ0_unySNscgfrW4vmUKsvZ99oJiNZ/s2048/66C475E9-751A-4C71-8E9E-1C552F8554E5.jpeg" style="display: block; padding: 1em 0px;"><br /></a></div><div class="separator" style="clear: both;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzo8UIHJY2wL4vyXMNqpkm-nsRXG8YP5A7BVFK_iUAMc3mKEprVEU8qsLZ8Mzu5PH3rSNhvIs31T3Ym5XtP_g' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div>Over medium low heat SLOWLY bring to a simmer, do not allow to boil!!! Let the broth simmer for about 90 seconds. Turn off the heat, remove the kombu, and sprinkle the dashi over the surface of the broth. Set a timer for 6 minutes. The fish flakes will slowly sink to the bottom of the pot.</div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOESSBm9lN98JBde2z0mzAhhQO2kF9WRbeWE2CgrcKPfNB6fWv5dvt0GmFBoXaROTZ0lOTLVyx-AtX-skhsWdvO30Ofdijsz2CkQs-xuCKh0eiqgkAxtA-nExgS1343Jhf01BmPApO139V/s2048/86A1CFAB-34F2-4531-AC12-81A7B64BFE2F.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOESSBm9lN98JBde2z0mzAhhQO2kF9WRbeWE2CgrcKPfNB6fWv5dvt0GmFBoXaROTZ0lOTLVyx-AtX-skhsWdvO30Ofdijsz2CkQs-xuCKh0eiqgkAxtA-nExgS1343Jhf01BmPApO139V/w158-h210/86A1CFAB-34F2-4531-AC12-81A7B64BFE2F.jpeg" width="158" /></a></div><div><br /></div><div>Strain the dashi through a fine mesh strainer or a colander lined with cheesecloth into a nonreactive container. Rinse the sauce pan clean, and return the dashi to the very clean pan.</div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjXPARY4nbyIuN19rBMQ0v7r2rcwfG-K2bJr44tIs0OPqkk7hXRXuiNbPIPaQdbRk68te6znjntZHK9bHWuZxazuPEbwzGirBT4EEFuhs02gFgAv2KMHHTbVZcH8PAxfkpBUbx6Dr5Zwz/s2048/7DC74980-2F14-427C-B4F5-79905CBD8829.jpeg" imageanchor="1" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjXPARY4nbyIuN19rBMQ0v7r2rcwfG-K2bJr44tIs0OPqkk7hXRXuiNbPIPaQdbRk68te6znjntZHK9bHWuZxazuPEbwzGirBT4EEFuhs02gFgAv2KMHHTbVZcH8PAxfkpBUbx6Dr5Zwz/w197-h262/7DC74980-2F14-427C-B4F5-79905CBD8829.jpeg" width="197" /></a></div><div><br /></div><div>You will have a beautiful light, golden broth. Congratulations!</div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_CaXwN9T1_d_OrAj058TXir3ws9YTZe8GYXJ2TR7ReDSiL-kUpMGvNoBeliU04NSyhD-MgDrdxHmTZCsL01j1OaEHPWPo7B6MNzMAlwVKlZZxuk3iYahHbnGh7tJ7g8u_ucHNM0wL7HF/s2048/F0E7ED35-F6BE-476A-9011-C9897CCE727E.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_CaXwN9T1_d_OrAj058TXir3ws9YTZe8GYXJ2TR7ReDSiL-kUpMGvNoBeliU04NSyhD-MgDrdxHmTZCsL01j1OaEHPWPo7B6MNzMAlwVKlZZxuk3iYahHbnGh7tJ7g8u_ucHNM0wL7HF/w262-h197/F0E7ED35-F6BE-476A-9011-C9897CCE727E.jpeg" width="262" /></a></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8_1FI7QkUD_XEuqfYK0cst9Cs_d4FdPyHtbbIb9ZvQJ1-oqw-Hk7cmE6MKePledsKEBqtZjd5cPSZ_z5o-M36SbgBR_F2GN310lHdDRZLHbmvK7NYsZlzQcUvJ1q0PU6Y2My1kP2qVZn/s2048/E45DED7F-A653-4E9F-AA03-BE32C6EF8C98.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8_1FI7QkUD_XEuqfYK0cst9Cs_d4FdPyHtbbIb9ZvQJ1-oqw-Hk7cmE6MKePledsKEBqtZjd5cPSZ_z5o-M36SbgBR_F2GN310lHdDRZLHbmvK7NYsZlzQcUvJ1q0PU6Y2My1kP2qVZn/w246-h328/E45DED7F-A653-4E9F-AA03-BE32C6EF8C98.jpeg" width="246" /></a></div><div><br /></div><div> You just made dashi! If you used the dried mushroom option, rinse and slice the caps and return to the dashi.</div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThMHP0j2QuI7OYAKqD-Bk90N0PU22U7meq2hhrIxzv2_rpF6jHs2FSF1TTPrbgcKXil95r4hMZpJ-WnmyNOZ3dmxxg9qTE8zbZ25DfWIu1R34fXQmz-y99fMRbmGqtGDWU8czrjgT82Qq/s2048/5FCF5629-44D8-42DA-90D6-2A2A1598DBA8.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThMHP0j2QuI7OYAKqD-Bk90N0PU22U7meq2hhrIxzv2_rpF6jHs2FSF1TTPrbgcKXil95r4hMZpJ-WnmyNOZ3dmxxg9qTE8zbZ25DfWIu1R34fXQmz-y99fMRbmGqtGDWU8czrjgT82Qq/w197-h262/5FCF5629-44D8-42DA-90D6-2A2A1598DBA8.jpeg" width="197" /></a></div><div><br /></div><div>For the Miso Soup (Tofu version) </div><div>The Dashi you just made</div><div> 2-3 Tbs. dried Wakame seaweed</div><div> 1/4 cup any color miso, the darker the saltier it will be</div><div> 2-3 ounces of tofu, 1/4 inch dice</div><div> </div><div>Bring the dashi to a gentle simmer. Remove from the heat and whisk in the miso. </div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQvT4tMTIfnC9D_E4T6ZuEVHuvwNx1HkjXbDiFo6JkrTmd6LNGwu0_OCi1M014gDOj1NkLeFa27bT4ZhwqYDXdz8rwW2IhVZTH_r4WB_f9GjTPJWHB0o8b_X2xF7ESJeFziDk9BeZl3F5/s2048/B39CADEC-A7D8-42F7-B945-B47E6B9E64FA.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMQvT4tMTIfnC9D_E4T6ZuEVHuvwNx1HkjXbDiFo6JkrTmd6LNGwu0_OCi1M014gDOj1NkLeFa27bT4ZhwqYDXdz8rwW2IhVZTH_r4WB_f9GjTPJWHB0o8b_X2xF7ESJeFziDk9BeZl3F5/w197-h262/B39CADEC-A7D8-42F7-B945-B47E6B9E64FA.jpeg" width="197" /></a></div><div><br /></div><div>Add the wakame seaweed and tofu. Gently warm over very low heat allowing the wakame to soften and “bloom”. </div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgS_yGhSExIqrhbD07dWFSrW70YejMTzn668V6zuJuYw_f4OEr2hyphenhyphenqLxRU6mG82fcjpQoQ15vJtpcp2CqyCvrCwqAF0TZ0T5tHfizNYu9YSZSdFZ-wZksmpsQbKE98JXj2INhEJq5DR9_/s2048/52D5A130-C1A2-40C3-9A97-5300D078628F.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcgS_yGhSExIqrhbD07dWFSrW70YejMTzn668V6zuJuYw_f4OEr2hyphenhyphenqLxRU6mG82fcjpQoQ15vJtpcp2CqyCvrCwqAF0TZ0T5tHfizNYu9YSZSdFZ-wZksmpsQbKE98JXj2INhEJq5DR9_/w168-h126/52D5A130-C1A2-40C3-9A97-5300D078628F.jpeg" width="168" /></a></div><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoTEnnI9bcPWHhRYC8w8AW_chg5NGpSTijJMuSu3DBeCDF4hgtX40f20HTbQoh_5c9XAuqt2ehUYHmwAw7b42NA8tGDNsLTUkSbqbf_JFR4SyrK-rHI_Mj30KcU6XHUtBoUgsQLscpWIV/s2048/E65EFB7E-173E-4453-BA95-099076128F2A.jpeg" style="display: block; padding: 1em 0px;"><img border="0" data-original-height="2048" data-original-width="1536" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoTEnnI9bcPWHhRYC8w8AW_chg5NGpSTijJMuSu3DBeCDF4hgtX40f20HTbQoh_5c9XAuqt2ehUYHmwAw7b42NA8tGDNsLTUkSbqbf_JFR4SyrK-rHI_Mj30KcU6XHUtBoUgsQLscpWIV/w158-h210/E65EFB7E-173E-4453-BA95-099076128F2A.jpeg" width="158" /></a></div><div class="separator" style="clear: both;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwrUDVBHuYNhqedaEEhAg5sfEueGOZQNY-bCbeRKOwb_nxc-YJ3deGiuFqywSGBtjHeKp9RMMzMDfjmXLOZRg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><div><br /></div><div>Serve right away.</div><div><br /></div><div> </div><div><br /></div><div><br /></div><div><br /></div>That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0Park Bl & Zoo Pl, San Diego, CA 92104, USA32.7350568 -117.145606732.677313437513718 -117.21427125078125 32.792800162486287 -117.07694214921875tag:blogger.com,1999:blog-5064263632952325049.post-58188178685665258922020-05-06T09:18:00.002-07:002020-05-06T09:33:33.782-07:00Carne Adovada<br />
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Hello from California, friends!</div>
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Yesterday was Cinco de Mayo, and here in sunny San Diego it’s a big deal. Usually bars and restaurants are packed with people all day, eating and drinking, and having a great time. Sadly, we are still on lockdown here for the Covid19 quarantine. Which means dinner at home. One of my favorite foods is carne adovada, so that’s what we had for our Cinco de Mayo.</div>
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Usually this dish is made with pork shoulder, and please feel free to use one if you like. Some months ago I had several pounds of beef brisket I needed to use up, and made my adovda with this. It came out so delicious, that I made it again yesterday. If you can’t find brisket, just use any cut of beef that is a little tough; like bottom round, eye of round, or chuck roast. This is a “low and slow” cooking process, and a delicate cut of meat will disintegrate during the cooking process, so again, look for a less expensive, stewing-type beef. </div>
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For this recipe, you will need a Dutch oven. I have a Le Creuset, and I love it, but it was very expensive. If you don’t want to drop a shit-ton of money on a Dutch oven though, you can get a decent model from a big box store for around $50. For the record I do like the Lodge brand of Dutch oven from Target. </div>
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I also use my Breville Smoking Gun to add an extra layer of flavor, but it’s strictly an optional step that you can skip and still have an amazing dish. So don’t worry about the adding smoke, you don’t strictly have to. Enjoy, my friends! </div>
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<b><span style="font-size: large;">Carne Adovada</span></b></div>
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4 cups water</div>
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4-6 ounces dried New Mexico chili’s, Stems Removed and torn into several pieces each</div>
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4 Lbs. beef brisket (or any tough cut of beef or pork) cut into 1.5-2 inch cubes</div>
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2 tsp kosher or sea salt</div>
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1 tsp ground pepper</div>
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2 Tbs honey</div>
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2 Tbs. white wine vinegar</div>
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8 cloves garlic, peeled</div>
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2 Tbs. fresh oregano (or 2 tsp dried)</div>
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1 Tbs cumin</div>
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1/2-1 tsp cayenne</div>
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1/4 tsp ground clove</div>
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1 light lager beer such as Corona </div>
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Bring the water to a rolling boil, turn off the heat, and add the torn peppers. Allow to sit for 30 minutes to soften. </div>
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Meanwhile toss the beef with the salt and pepper, hold in the fridge. Once the peppers are softened, pour through a fine mesh strainer, over a bowl, saving the soaking liquid.</div>
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Preheat your oven to 325F.</div>
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Place the peppers along with the honey and the next 6 ingredients into a blender with 1/2 cup of the soaking liquid from the peppers, and 6 ounces of beer (discard or drink the rest). Purée for about a minute until a smooth paste forms. Add 1.5 cups more soaking liquid, and purée for one more minute. Discard any unused soaking liquid at this point. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTixGw_LuFz6SGb5B6kVTiVKstH1mm4E-ENMuYWeV4Ta4skv_xVXaYFb9nlgNoS-m5CLpLrB9U4Yc3-MyMn_p_pb1KIIxBxhjHYvGD2v8pTrzsWHvKb95OUWzXIMk7F4EccNvLlQL39b3/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTixGw_LuFz6SGb5B6kVTiVKstH1mm4E-ENMuYWeV4Ta4skv_xVXaYFb9nlgNoS-m5CLpLrB9U4Yc3-MyMn_p_pb1KIIxBxhjHYvGD2v8pTrzsWHvKb95OUWzXIMk7F4EccNvLlQL39b3/s320/571B482C-E503-4DBE-9682-C0693855D5CC.jpeg" /></a></div>
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Heat your Dutch oven over medium high heat on the stove. Add the meat and the chili purée. Bring to a simmer.</div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyaG4GjC1dxoAB2JhAWFm6Sdnr6j2TprHFetMaEewrwqqWyCuueFTWM_KdG2D2w9Y-BSrapIQ8lFyG3rdvaAQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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Place the cover on the Dutch oven, and place in your preheated oven. Cook for 2.5-3 hours undisturbed. Remove from the oven and stir the carne Adovada gently. The sauce will have caramelized slightly and look very rich and chocolately brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJPWTbpEYjJGNp8kV0jn0wO_BcQ2nA0X7646-nI_4R_NUWtmp0S6vjtqvRJWZtS1wDLdwv5_ZpJV2ruP1PsOpqehClb5hY14XA_9SKAVojm_wTYo4WJ6GqbQ9tCMUD04DHlMWNnx6S_Fl/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJPWTbpEYjJGNp8kV0jn0wO_BcQ2nA0X7646-nI_4R_NUWtmp0S6vjtqvRJWZtS1wDLdwv5_ZpJV2ruP1PsOpqehClb5hY14XA_9SKAVojm_wTYo4WJ6GqbQ9tCMUD04DHlMWNnx6S_Fl/s320/A96C67FB-F67E-4D02-9AD0-3758DBFB4806.jpeg" /></a></div>
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(BONUS STEP: If you have a Breville Smoking Gun, add mesquite chips to the reservoir, insert the nozzle under the lid, fill the Dutch oven with smoke. Quickly remove nozzle, shut the lid, and allow to sit about ten minutes Before serving.) </div>
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Serve with the sides dishes of your choosing. Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcsj4Y7Nq9UuTApv4ldRnNXbihL-OZduRR2Fktsc374acHCfeOey-r0H95E_HJRB5wMg0YpTskAhKea2tkc_BFJx3OBPIkD3kK7aMTgf-YHupZkIJuNjsYlvs3-UJ04tEX_aHEsU5lu9I/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqcsj4Y7Nq9UuTApv4ldRnNXbihL-OZduRR2Fktsc374acHCfeOey-r0H95E_HJRB5wMg0YpTskAhKea2tkc_BFJx3OBPIkD3kK7aMTgf-YHupZkIJuNjsYlvs3-UJ04tEX_aHEsU5lu9I/s320/EA3E8ACF-1D66-43B4-8D3C-AB5BF21B81B8.jpeg" width="320" /></a></div>
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I serve my carne with:</div>
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Corn and flour tortillas</div>
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Rice </div>
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Refried or black beans</div>
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Guacamole</div>
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Sour cream</div>
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Chimichuri </div>
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Cotija or cheddar cheese</div>
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Shredded cabbage</div>
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Lime wedges</div>
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That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-47598670268886537002020-04-21T11:59:00.002-07:002020-04-21T13:49:49.071-07:00Cheese and Garlic BabkaHello from San Diego, friends!<br />
It’s day 39 of our stay-at-home order here, and I’ve started to go a little stir crazy. So I decided to tackle a slightly more complicated bread: Babka. What is babka, you ask?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEM6jgGQuu0LHW9GqN0UMyo3755udOHju9FhS192fka-arTgcSOLVftC0c012O9dI_q1VDazNrBbajVST08TDkapKlJ1vKjEr0wqJPrsVvQxFhcNp02QuARJRl9YcTYiaxJvqMdlt4Mgr/s1600/20D0B11B-29AF-4858-9E5B-38978698A966.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1596" data-original-width="1600" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEM6jgGQuu0LHW9GqN0UMyo3755udOHju9FhS192fka-arTgcSOLVftC0c012O9dI_q1VDazNrBbajVST08TDkapKlJ1vKjEr0wqJPrsVvQxFhcNp02QuARJRl9YcTYiaxJvqMdlt4Mgr/s320/20D0B11B-29AF-4858-9E5B-38978698A966.jpeg" width="320" /></a></div>
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<b><u><i>Wikipedia</i></u></b> defines it like this: <b style="background-image: none; border: 0px; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">Babka</b><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> (in Polish </span><span style="background-image: none; border: 0px; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px; font-stretch: inherit; font-style: italic; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">babka</span><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> means </span><span style="background-image: none; border: 0px; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px; font-stretch: inherit; font-style: italic; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">old lady</span><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> or </span><span style="background-image: none; border: 0px; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px; font-stretch: inherit; font-style: italic; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">grandmother</span><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;">) is either a sweet braided bread or cake of Central European </span><a class="mw-redirect" href="https://en.m.wikipedia.org/wiki/Ashkenazi_Jewish" style="background-image: none; border: 0px; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Ashkenazi Jewish">Ashkenazi Jewish</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> origin, popular in Poland, United States, and Israel (among other countries with a significant Polish and Jewish population) - or the traditional enriched </span><a href="https://en.m.wikipedia.org/wiki/Easter_bread" style="background-image: none; border: 0px; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Easter bread">easter bread</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> of </span><a class="mw-redirect" href="https://en.m.wikipedia.org/wiki/Roman_Catholic" style="background-image: none; border: 0px; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Roman Catholic">Roman Catholic</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> Poland. It </span><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;">is filled with a variety of sweet fillings such as chocolate, cinnamon sugar, apples, sweet cheese, </span><a href="https://en.m.wikipedia.org/wiki/Nutella" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Nutella">Nutella</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;">, or raisins, and is topped with a </span><a class="mw-redirect" href="https://en.m.wikipedia.org/wiki/Sugar_syrup" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Sugar syrup">sugar syrup</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> in order to preserve freshness and make the cake more moist. It is often topped with a </span><a href="https://en.m.wikipedia.org/wiki/Streusel" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Streusel">streusel</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> topping, especially by </span><a class="mw-redirect" href="https://en.m.wikipedia.org/wiki/Jewish_people" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Jewish people">Jewish people</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;"> in the </span><a href="https://en.m.wikipedia.org/wiki/Northeastern_United_States" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="Northeastern United States">Northeastern United States</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;">. It has been called </span><a href="https://en.m.wikipedia.org/wiki/New_York_City" style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0.2); background-image: none; border: 0px; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; margin: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;" title="New York City">New York City</a><span style="background-color: white; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "lato" , "helvetica" , "arial" , sans-serif; font-size: 16px;">’s most iconic dessert.</span><br />
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Usually babka is a sweet concoction, made with a challah, or brioche style dough, and filled with a chocolate and nut filling, but there is no hard rule as to a babka’s filling. So occasionally I go “off-script” and make a savory babka. I know I’m going to get some serious hate mail about this, but it’s a fun alternative to a dessert bread, and my family and friends love this version. So I hope you enjoy it too.<br />
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<b>Cheese and Garlic Babka</b><br />
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For the bread:<br />
1/3 cup warm water<br />
2 1/4 tsp. Yeast (one packet)<br />
2 cups+ 2Tbs. All Purpose flour (divided in half)<br />
3 eggs, lightly beaten<br />
1 Tbs. sugar<br />
1 tsp. Kosher or sea salt<br />
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6 oz. (1 1/2 sticks) UNSALTED butter)cut into 6 pieces At room temperature<br />
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Whisk the water and yeast together In the bowl of a stand mixer. Using the paddle attachment, mix in one half of the flour, eggs, salt, and sugar. Mix on medium speed until a smooth batter forms. Mix in the rest of the flour until you have a smooth even dough. Switch to the dough hook. Scrape the dough to the center of the bowl. Push two Pieces of the butter into the center of the dough.<br />
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Mix at speed 4 until all the butter has been incorporated and the dough is smooth and uniform.<br />
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Add the next two pieces of butter and repeat the process of incorporating the butter. Add the final two princes and repeat the process again.<br />
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Remove the dough hook, cover the bowl and rise the dough for 60-90 minutes until doubled. Punch the dough down (it will be very soft and wet). Cover and place in the fridge 4-24 hours.<br />
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When you’re ready; roll the dough to a 12x16” rectangle. Make the filling.<br />
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For the filling:<br />
1egg and 2 Tbs. milk or water whisked together<br />
2 oz. salted butter, melted<br />
2 Tbs. minced fresh garlic<br />
8 oz. sharp cheese (such as cheddar or manchego), shredded<br />
2 oz. Parmesan, shredded<br />
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Brush the entire piece of dough with egg wash . Mix the butter, garlic, and cheese together. Spread the cheese mixture over the dough leaving a 1-2 inch lip along one long side.<br />
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Roll the dough up jelly-roll style.<br />
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With a VERY sharp knife, cut the loaf lengthwise, leaving the top inch or two intact.<br />
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With the cheese ribbons side up, carefully braid the pieces.<br />
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Roll the loaf into a loose spiral and place in a buttered 8” baking pan.<br />
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Let rise for about an hour. Preheat your oven to 375F.<br />
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Bake the babka for 45-55minutes, or until the internal temperature at the center is 190-200F. Cool slightly and serve just warm. Enjoy!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-19874722642365984612020-04-20T10:20:00.000-07:002020-04-20T15:57:07.526-07:00Chicken Parmesan Calzones (1/2 homemade) Hola from sunny San Diego, friends! The upside of being under a stay-at-home order is that I now have lots of time to cook, but even I cut corners now and then.<br />
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This is one of those 1/2 homemade recipes I do when I have some leftover chicken on hand. You can cook,and then cool to room temperature, some chicken for this if you don’t have any on hand, and it works just as well.<br />
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You don’t need any special equipment for this one either, so bonus! This is a fun, fast, and kid-friendly food that will make the whole family happy. Enjoy!<br />
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1/2 homemade Chicken Parm Calzones<br />
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1 Lb. ball of premade pizza dough (Trader Joe’s is what I use)<br />
8-12 ounces leftover chicken, shredded<br />
1/2 cup tomato based pizza or pasta sauce (any brand will do)<br />
3 slices provolone cheese<br />
6-8 ounces mozzarella<br />
Parmesan Reggiano, finely grated (the amount is up to your personal taste)<br />
One egg, beaten with 2 Tbs. water<br />
Garlic butter (optional)<br />
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Remove the dough from its packaging. Cut it into three equal pieces. Roll them into balls and cover with plastic wrap lightly coated with cooking spray. Allow to rest on the counter, at room temperature, for about an hour.<br />
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Meanwhile, mix the shredded chicken and pizza/pasta sauce together. Set aside.<br />
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Once the dough has warmed up and risen bit, preheat the oven to 400F (200C). Roll each dough ball into an 8-10” circle.<br />
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Place a slice of provolone on the bottom half of the circle, leaving about a one inch lip.<br />
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Place 1/3 of your chicken mix onto the provolone, the top with the mozzarella, and Parmesan cheeses.<br />
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Carefully pull the top half of the dough over your fillings, and “braid” the edges together to form a seal. </div>
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Poke a small hole in the tops of each calzone to allow steam to escape. Brush with the beaten egg mixture.</div>
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Place the now ready calzones onto a baking sheet lined with parchment or foil. Bake for 15-20 minutes, until they are golden brown. Remove from the oven and brush with garlic butter if you like.</div>
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Serve them with a little extra sauce, warmed up, for dipping. Bon Appetite!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-70275563152054950742020-04-13T15:11:00.001-07:002020-04-20T15:58:44.554-07:00Roast Whole Rack of LambHello friends!<br />
<br />
Yesterday for Easter I did a rack of lamb roast that came out so amazingly delicious, and it was so easy, that I feel compelled to get the recipe into the world. You do need a cast iron (or at least an oven safe) pan for this one. Please DO NOT use a nonstick coated pan, because you risk ruining it with the high temperature you need to properly prepare this most excellent main course.<br />
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This recipe has very common everyday ingredients that you can easily buy at any grocery store these days too. So, bonus!<br />
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Roasted Rack of Lamb<br />
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Whole rack of lamb (8-9 rib bones, I buy my lamb at Costco)trimmed of excess fat and silver skin<br />
1/4 cup good quality olive oil (I use Kirkland Organic)<br />
1/2 lemon, juiced- about 1/4 cup<br />
2 Tbs. chopped fresh rosemary<br />
2 cloves garlic, minced<br />
Salt and pepper<br />
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Generously coat the lamb with salt and pepper on all sides. In a zip top bag, add the olive oil, juice, rosemary, and garlic. Mix it to combine.<br />
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Lower in the lamb. Place a straw into the bag, holding onto one end. Close the bag tightly to the straw. If you have a fancy vacuum food system, feel free to use that instead of this method.<br />
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Suck as much air out of the bag as you can. QUICKLY remove the straw and seal the bag shut.<br />
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Place the lamb into the fridge and allow to infuse for about 24 hours.<br />
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Preheat the oven to 375F. Over high heat bring a cast iron pan to smoking hot. Remove the lamb from the bag, and wipe off any excess infusion oil. Sear the lamb on all sides. About 1 minute per side<br />
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Place the seared lamb in the pan into the oven, and roast until the internal temperature is about 120-130F. This will give you a lovely medium rare doneness.<br />
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Evacuate the lamb from the pan to a cutting board, and cover with foil. Allow the meat to rest 5-7 minutes. Cut the lamb along the bones into “chops” and serve with the sides of your choice. Enjoy!!!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com2tag:blogger.com,1999:blog-5064263632952325049.post-46391274091604106622020-04-13T09:38:00.001-07:002020-04-20T15:56:56.071-07:00Pain D’epi Good Monday morning from California (Covid lockdown land). Today is April 13, 2020, and I’ve been cooking up a storm for my little family of three. One of the things I‘ve made is my favorite bread.<br />
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This bread I measure with weight, so you do need a good scale, and I use metric for this one (because I worked outside of the USA for years and prefer metrics). So you need a scale you can switch to grams for this one. If you don’t mind being less precise, and just can’t figure out metric weight, I did include American Standard equivalencies for the mathematically timid. You also need:<br />
A pizza peel<br />
Pizza stone<br />
Parchment paper<br />
<br />
<br />
I made two versions from the starter; a Boule and a Pain D’epi. Today I’m going to share the method for the Pain D’epi; which loosely translates as “stalk of wheat bread” from French. I’ve recorded the Boule method yesterday so just scroll to that recipe if your like to try something easier. Enjoy!!!<br />
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French Wheat Stalk Bread<br />
340 grams lukewarm water (1 1/2 cups)<br />
5 grams granulated yeast (1/2 Tbs)<br />
12 grams kosher or sea salt (1 3/4 tsp.)<br />
455 grams All purpose or bread flour ( Either one works-3 1/4 cups)<br />
In a large sealable container whisk together the water, yeast, and salt. Add the flour and mix together with your fingers (yes this is messy, but the easiest way).<br />
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Once you have a loose, shaggy dough, cover loosely and let rise on the counter 2 hours.<br />
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Place the starter in the fridge for 24hours-5 days. The longer the dough rests, the more complex the flavor.<br />
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Remove the dough from the fridge and cut it in half. Roll out your dough into 2 long thin “ropes” 18-20 inches long. I usually just make one, and save the other half of the started for another day. Place onto a sheet of parchment paper.<br />
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If your pizza stone isn’t big enough for this length, just cut the dough in half again and make 2, 10” loaves instead. Cover lightly with oiled (I used pan spray) plastic wrap. Place your pizza stone onto the center oven rack. Place a metal baking dish (DO NOT USE GLASS IT WILL SHATTER) on the bottom of the oven. Preheat your over to 525F, once the oven is hot, set a timer for 30 minute to ensure your stone is fully heated through.<br />
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Once your stone it hot, remove the plastic wrap from your loaf, slide a pizza peel under the parchment. Liberally dust the dough with all purpose flour. Make shallow diagonal cuts ever three inches or so along the entire loaf, and gently pull each “petal” alternating left and right like so:<br />
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Heat about a cup of water to boiling. Slide the dough and parchment paper onto your pizza stone, very gently so as not to disturb the delicate shape. Pour the hot water in the baking dish, and shut the oven door quickly-trapping the steam.<br />
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Turn the over down to 450F, and bake 20-30 minutes until your preferred brownness is achieved( usually pull my bread out at 25 minutes). Remove the Pain D’epi from the over and cool before eating (if you can wait that long).<br />
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That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-74192208656555009942020-04-12T14:15:00.002-07:002020-04-20T15:57:51.923-07:00Crusty Bread with Minimal EffortHi from California (Covid lockdown land). Today is Easter 2020, and I’m cooking up a storm for my little family of three. One of the things I‘ve made is my favorite bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEPIElhVdu-i8zf1EJAlRo_sP4L4Jgt0JnD9aWAGI3SCFfnXig2lmFMnLF1bUQDX7r0HJtDvMpEzzcROZxbL1NP6NHBajZz8pslitBvW8Ra78kKYHwztK6rggJot97cW4zc5dbSyjQGTW/s1600/C837EF12-BE57-45A9-9DA1-A8E25084CB90.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXEPIElhVdu-i8zf1EJAlRo_sP4L4Jgt0JnD9aWAGI3SCFfnXig2lmFMnLF1bUQDX7r0HJtDvMpEzzcROZxbL1NP6NHBajZz8pslitBvW8Ra78kKYHwztK6rggJot97cW4zc5dbSyjQGTW/s320/C837EF12-BE57-45A9-9DA1-A8E25084CB90.jpeg" width="320" /></a></div>
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This bread I measure with weight, so you do need a good scale, and I use metric for this one (because I worked outside of the USA for years and prefer metrics). So you need a scale you can switch to grams for this one. If you don’t mind being less precise, and just can’t figure out metric weight, I did include American Standard equivalencies for the mathematically timid. You also need:<br />
A pizza peel<br />
Pizza stone<br />
Corn meal<br />
<br />
I made two versions from the starter; a Boule and a Pain D’epi. Today I’m going to share the method for the boule, I’ll record the Pain D’epi another day. Enjoy!!!<br />
<br />
Crusty Boule<br />
340 grams lukewarm water (1 1/2 cups)<br />
5 grams granulated yeast (1/2 Tbs)<br />
12 grams kosher or sea salt (1 3/4 tsp.)<br />
455 grams All purpose or bread flour ( Either one works-3 1/4 cups)<br />
In a large sealable container whisk together the water, yeast, and salt. Add the flour and mix together with your fingers (yes this is messy, but the easiest way).<br />
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Once you have a loose, shaggy dough, cover loosely and let rise on the counter 2 hours.<br />
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Place the starter in the fridge for 24hours-5 days. The longer the dough rests, the more complex the flavor.<br />
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Remove the dough and roll into a tight ball like this:<br />
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Place your dough ball onto a pizza peel generously speared with corn meal and cover.<br />
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Let rise 90-120 minutes. 45 minutes before baking set your pizza stone in the oven, and turn the heat to 525. Place a metal (DO NOT USE GLASS IT WIL SHATTER) baking dish under the stones on the oven floor.<br />
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Once you are ready to bake, coat the dough liberally with flour and slash with a sharp knife or dough blade several times over its top.<br />
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Heat about a cup of water to boiling. Slide the dough into the oven, pour the water into the baking dish and close the door quickly. Turn the over down to 450F, and bake 25-35 minutes (until your bread is as dark as you prefer it to be). Remove to a wire rack and cool. If you put your ear to the cooling loaf, you should hear it crackling away as it cools!<br />
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Slice as desired and serve slightly warm.<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-86020116721643351122020-04-08T15:34:00.001-07:002020-04-20T15:55:27.148-07:00Dutch Oven Olive BreadHello from California! IE, Covid19 Lockdown Land.<br />
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Here in California, we have some of the best farmer’s markets anywhere on earth. My favorite is the Saturday morning market at the Vista Courthouse. One of my favorite vendors is a bakery that sells the most amazing olive loaf you’ll ever eat. I’ve been missing that bread the past few weeks, so I decided to make my one.<br />
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It came out amazing! Here is the recipe; enjoy!<br />
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Olive Bread<br />
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1 cup pitted kalamata olives, coursely chopped<br />
2 garlic cloves, minced<br />
3 1/4 cups bread flour (I use King Arthur exclusively)<br />
2 tsp. Yeast<br />
2 tsp kosher, or sea salt<br />
1 1/3 cups warm water (100-110F)<br />
2 Tbs. sugar<br />
2 Tbs. Excellent quality extra virgin olive oil<br />
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Toss the olives and garlic together and set aside. Into the bowl of a stand mixer whisk together the flour and salt. In a measuring cup, whisk together water, sugar, oil, and yeast. Add the dough hook to the mixer. With the mixer running add the yeast mixture to the flour. Let knead for 5-8 minutes. Then add the olive mix. Knead another minute. Turn the dough and stray olive bits onto a lightly floured surface, and hand knead until you have a smooth dough in which the olive pieces are fairly evenly distributed (it’s not gonna be perfect).<br />
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Place in a very large greased (I just use pan spray) bowl. Cover and let rise 2 hours.<br />
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Remove the dough from the bowl and gently knead for a minute or two. Form into a tight ball and place on an oiled piece of parchment paper. Cover with the large bowl you used for the first rise. Let rice 75-90 minutes.<br />
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45 minutes before baking, place a Dutch oven on the lower middle rack or you oven. Turn the heat to 500F.<br />
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Once the dough is done rising, gently spread a thin layer of flour over its surface. Slash the dough on the top, and lower the dough into the Dutch oven, turn the oven to 450F, and cover the Dutch oven.<br />
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Bake for 20 minutes. Remove the lid, then the oven down to 400F, and bake 20 minutes more. Remove the bread from the Dutch oven and cool.<br />
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Enjoy!!!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-38231523986544963872020-04-06T10:50:00.001-07:002020-04-06T14:36:43.356-07:00Mini MeatballsHello from California! IE: Covid19 lockdown land. I’ve been out of work- as a chef instructor-for about four weeks, and I’m now cooking at home nearly every day. (We do get the occasional take-out).<br />
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Since I’m cooking more, I thought I’d start blogging the recipes as I go, so the world can enjoy them too. Today I’m making mini meatballs in tomato sauce. My family consists of myself, the Hubby, and my one child. Thus, this is a small batch recipe. If your family is bigger, you may want to double this recipe. Enjoy!<br />
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Mini Meatballs<br />
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1Lb. Ground beef (or 1/2Lb ground beef and 1/4Lb. Each ground pork and ground veal)<br />
1/2 cup bread crumbs<br />
1/2 shallot, minced<br />
2 cloves garlic, minced<br />
2 eggs<br />
1Tbs each fresh basil, oregano, and parsley, Minced<br />
Salt and black pepper to taste<br />
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Pre heat over to 375F.<br />
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In a nonreactive bowl mix everything together in a smooth homogeneous mixture.<br />
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Line and oil (I use pan spray) a baking sheet. With a one ounce scooper portion out the mixture.<br />
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With your hands, roll the ounce sized bits into round balls, and place on your baking sheet. You should get 20-24 meatballs.<br />
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Bake for about 20 minutes, until the internal temperature is 165F. Remove from the over and add to your favorite tomato based sauce. </div>
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Or see my recipe below:</div>
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Lazy Day Red Sauce<br />
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1/2 onion, (about 1cup) diced<br />
2 large cloves garlic, minced<br />
2Tbs dried Italian herbs (if you prefer fresh herbs use 1Tbs each oregano, parsley, thyme, and basil)<br />
3 each 14.5 ounce cans diced tomatoes<br />
3 each 14.5 ounce cans puréed tomatoes or tomato sauce (I like Kirkland organic)<br />
3x1 inch rind from parmigiana reggiano (optional)<br />
1/2 bottle good Italian wine ( Chianti or other good dry variety)<br />
Salt and pepper to taste<br />
<br />
Over medium low heat sauté onions, garlic, and herbs until onions are just translucent and the mixture is very fragrant.<br />
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Add everything else, including the meatballs, and simmer 30-40 minutes, uncovered, and until the sauce has reduced a bit. Taste and adjust seasonings with salt and pepper. If you want to make the sauce taste extra delicious add 1/2 cup turn fresh basil leaves, stir in and serve over your favorite pasta.<br />
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mangia e divertiti!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-91341894926949307792020-03-31T13:59:00.003-07:002020-03-31T17:43:11.181-07:00Char Sui-Chinese BBQ PorkThis is my favorite recipe for Chinese barbecued pork or Char Sui as I call it. It’s easy to put together, and easy to cook. The only real trouble with this pork dish, is not over eating it! The marinade is also EXCELLENT FOR RIBS.<br />
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Chinese Pork</div>
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(Char Sui)</div>
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<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><br /></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">1/2 cup tamari (or soy) sauce</span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">1/2 cup honey </span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">2 tsp. Chinese 5 spice powder</span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">1/4 cup ketchup</span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">1/4 cup brown sugar</span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">2 Tbs. hoisin sauce</span></label></li>
<li class="ingredients-item" data-id="18748" style="box-sizing: border-box; list-style: none; margin-bottom: 0px; padding-right: 36px; position: relative;"><label class="checkbox-list" for="recipe-ingredients-label-232681-0-8" style="box-sizing: border-box;"><span style="font-size: 18px; letter-spacing: 0px;">1 tablespoon red food color</span></label></li>
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<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);"><br /></span></span></div>
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<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);">2 pork tenderloins </span></span></div>
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<div>
<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);">In a zip top bag mix the first 7 ingredients Add the pork and toss to coat. Close the bag and allow to marinate in the fridge 4-24 hours. </span></span></div>
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<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);"><br /></span></span></div>
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<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);">Preheat over to 375F. Line a rimmed baking dish with foil (this will prevent the dish from being stained y the food coloring), and brush The foil with a little cooking oil to prevent sticking. With a pair of tongs, remover the pork from the marinade, and place in the baking dish. You may either discard the marinade or pour into a sauce pan and bring it to boil and serve on the side once the pork loins are done.</span></span></div>
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<span style="font-family: "source sans pro" , "times" , serif; font-size: medium;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0 , 0 , 0 , 0.95);">Roast the pork loin until the internal temperature reaches 165F; about 30 minutes. Once the pork is cooked, allow to rest at room temperature for 5-10 minutes. Serve sliced thinly over rice or cubed over stir fried veggies. </span></span></div>
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That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-82643876462155079042020-03-30T19:17:00.002-07:002020-03-30T19:17:54.384-07:00Thai Style LaapIt’s March 30, 2020. We are in the midst of a stay-at-home order for Corvus-19 in California. There are no restaurants open for anything except take out and drive-through. As an out-of-work Chef, I’m getting bored. So today I made a bunch of Thai food at home for dinner. Here is one of the recipes from dinner.<br />
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Laap<br />
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1 head of lettuce (I like romaine) leaves separated, washed, and left whole<br />
1/4 cup rice (I use jasmine)<br />
<br />
1 pound ground chicken breast<br />
1/2 cup water<br />
1/4 cup chopped cilantro<br />
1/4 cup chopped mint<br />
1/4 cup diced water chestnuts (optional)<br />
1 scallion thinly sliced<br />
Red Thai chili powder (optional)<br />
<br />
1/2 cup freshly squeezed lime juice<br />
1/4 Tbs. fish sauce<br />
2 Tbs. light brown sugar<br />
1-3 red Thai chilies minced (optional) if you can’t get Thai chilies use serranos <br />
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Fully dry your lettuce leaves and arrange on 1/2 a platter for presentation and let them chill in your fridge. Pour the rice into a small fry pan. Over medium high heat, While tossing occasionally, toast the rice until it’s golden brown and smells toasted. Be careful not to allow the rice to burn. Pour toasted rice into a spice grinder, and mill it into a fine flour. Set aside in a small bowl for garnish.<br />
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Pour the water into a skillet. Add chicken and bring to a boil. Cook the chicken, breaking it up into very fine bits, until all the water is evaporated. Meanwhile, mix lime juice, fish sauce, sugar, and chilies in a bowl; stirring until sugar is dissolved.<br />
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Once the chicken is cooked transfer to a nonreactive bowl. Toss the chicken, cilantro, mint, water chestnuts, and scallions together. Pour in the lime juice mixture and toss together. Pour into a medium serving bowl, and place in the center of the lettuce platter. Add the tiny bowl of rice flour to the edge of the platter.<br />
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To eat: place some chicken mix on a lettuce leaf, and sprinkle on a little rice powder, and red Thai chili powder to taste. Eat like a taco, repeat, and enjoy!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-28478620212139050512020-03-02T17:16:00.004-08:002020-03-11T20:57:46.359-07:00Low Carb Phad ThaiI’m trying to eat lighter and healthier of late. Even though I loathe the concept of dieting, and find these fads like Adkins, and Keto diets contemptible, I do like the idea of cutting excess calories where I can. Queue the zucchini noodle or “zoodle” . I love zoodles! Two zucchini (about 350 grams worth) is only 60 calories. I have found that using zoodles in place of most pasta products is a fantastic way to go if you’re trying to cut calories.<br />
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To Blanche them I simply bring some water to a boil and pour over my zoodles in a heat-proof bowl. Let them stand about 30 seconds. Drain, and use. Easy-breezy-lemon-squeezy!!!<br />
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<br />
Low Carb Phat Thai<br />
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2 zucchini made into zoodles<br />
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2 Tbs brown sugar<br />
2 Tbs fish sauce<br />
2Tbs Tamarind sauce ( or white vinegar)<br />
2 Tbs soy or tamari sauce<br />
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1 Lb protein (chicken, shrimp, pork, tofu, etc...) cut into bite sized piece<br />
1 small shallot thinly sliced (you can leave it out)<br />
6 cloves garlic minced<br />
1-2 cups mung bean sprouts<br />
1/4 cup chopped peanuts<br />
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1 cup (or more if you like) bean sprouts<br />
Freshly chopped cilantro, more bean sprouts, more peanuts, and lime wedges to garnish<br />
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Lightly Blanche zoodles, drain and set aside. Combine the next 4 items in a small sauce pan or a microwave bowl, heat together just until the sugar is dissolved.<br />
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In a wok, or large sauté pan, add a 1 Tbs oil of your choice and cook your protein through until it is nice a browned. Add the shallots (if using) and sauté just until fragrant and tender. Add the sprouts and garlic; cook 2-3 minutes more.<br />
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Toss in the sauce and chopped peants and mix to coat. Add the zoodles to the wok and toss until just rewarded (do it over cook or it’ll be mush.<br />
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Garnish as desired.<br />
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VOILA!!!!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-33987436001951583412020-02-24T18:22:00.000-08:002020-02-24T21:38:25.880-08:00Chicken and Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
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I try to eat healthy food most of the time, but recently I’ve decided that I could most certainly use a few recipes that were lower in sugar and carbs. For the record, I’m not a fan of diets. I vividly remember the Adkins craze in the early 90’s, and the low-fat/no fat fad shortly thereafter. So this recipe is not Keto, or “low carb”, but it is a very healthy and lower carb version of lettuce wraps. Usually the chicken mixture is LOADED with sugar and a lot of oil. I have deleted the sugar and most of the oil, and added a few extra ingredients to punch up the flavor.<br />
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I also added to the nutritional value with some fresh zucchini, which added fiber and a little extra color. I can tell that this is going to be a new family favorite in my house, and I hope it will be yours too. Enjoy!!!<br />
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Healthier Lettuce Wraps<br />
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1 Tbs sesame oil<br />
1.5 pounds ground chicken breasts (I use whole breasts and pulse them in a food processor)<br />
1 large zucchini dice in 1/4 inch cubes<br />
1 can water chestnuts dice into 1/4inch cubes<br />
4 Scallion stalks thinly sliced all the way to the roots. Separate the green and white parts<br />
3 Tbs soy or tamari sauce<br />
3 Tbs. Unseasoned rice (or white wine) vinegar<br />
2 cloves of garlic minced<br />
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Heat the oil in a nonstick sauté pan until it shimmers. Sauté the zucchini, white part of the scallions, and water chestnuts until zucchini is golden brown. Transfer veggies to a bowl and hold. Add chicken to the pan and pour in about 1/2 cup of water and blanch the chicken.<br />
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While chicken is simmering, mix the soy sauce, vinegar, and minced garlic together. Once all the water has dried up add the sauce and veggies. Toss together, sprinkle with remaining green scallions, and serve on lettuce leaves of your choice.<br />
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I like romaine because you can roll it fajitas style and is super sturdy, but any whole lettuce leaf will do.<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-28704633875744516822020-01-19T22:05:00.001-08:002020-01-19T22:05:56.123-08:00My New AdventureIt has been a long time since I’ve written a post. Truthfully, dear readers, for the past four years I’ve just been existing, and not really living. After moving to San Diego, I realized very quickly that Pastry Chef jobs were few and far between, so I took a “job” as a third level baker for a retirement village, since a high paying position was unavailable for the foreseeable future.<br />
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It was a complete disaster. I came to learn very quickly that I have way too much experience and culinary knowledge to work as a low-level cook for anyone else. After 7 months of drudgery, I quit in complete disgust and loathing. I came away with a very valuable lesson though; a 4 star chef, who has been exposed to the culinary experiences of working in Europe and Japan, should NEVER try to lower oneself to working for people who have no idea what actual food is.<br />
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Somehow I actually scored the Pastry Chef position for Market Restaurant and Bar in Del Mar, California. This was one of the most stressful experiences of my life. It was like working inside a pressure cooker, on the surface of the Sun while it was EXPLODING!!! I lost 15 pounds in 5 weeks. While I may have needed to loose weight, I do not recommend the stress-induced diet to any human soul.<br />
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I then accepted a position as the Pastry Chef for a wonderful gluten-free café and bakery with two locations in San Diego county. I had never baked gluten-free before, but I was up for the challenge. I baked up a storm! The best part of the job was that I could expand upon my cake decorating skills, as this lovely bakery had a reputation for specialty birthday and wedding cakes. It was a wonderful position and I worked for a wonderful Chef, Anthony Rodriguez, with whom I had a great professional and mutual respect.<br />
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Sadly, though, the business model being in such a small niche market just couldn’t stay afloat. The entire operation and both cafés shuttered about a year ago, but being an ever enterprising Chef, I landed squarely on both feet.<br />
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I applied, interviewed, and accepted a position as a Chef Instructor with an operation that has locations all over North America. I have been a Chef Instructor for almost a year, now, and I have realized my my dream.<br />
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I walk into my classroom kitchen five days a week, and teach everything from French Macaroon and croissants, to Japanese sushi and Thai cuisines. I live to see people’s eyes light up when they see their perfect pastries, that they made with my help, come out of the oven. I live to see the smiles of my students when they roll that perfect spicy tuna roll, or perfect a Tom Ka Gai soup.<br />
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I am finally where I belong. I can now share my passion with everyone who wants to learn. I can impart my knowledge on everyone who who wants to accept it. I look forward to every day I go in to my classroom, and spend my days off thinking about how to make my students’ experiences more amazing.<br />
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Couple all this with one of the best Head Chef/ Managers I’ve ever had the pleasure of working with, and I’ve really landed my dream job. I am happy. I am at peace. I am where I’m meant to be.<br />
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Now that I am personally, professionally, and spiritually refreshed, stay tuned for more new and many more recipes!<br />
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Peace out for now!!!<br />
<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-44396484442417582052018-11-05T10:50:00.002-08:002018-11-05T17:01:20.673-08:00Taiwanese Beef Noodle Soup<div class="separator" style="clear: both; text-align: center;">
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I love the Cuisines of Asia. From delicate sashimi in Japan, to the firey curries of India, and everything in between; There is not a National Asian cuisine that I'm not in love with. I am most fond of South Eastern Asian/Pacific Rim cooking; with its firey flare, rich coconut milk sauces, and pungent broths ladled with meats and long noodles...well you get the idea.<br />
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Today I making my riff on Taiwanese Beef Noodle soup. The ingredient list for this one is long, and the recipe employs a few steps, but I promise you, dear reader, you will be rewarded with one of the most amazing things you will ever eat! So here we go!...<br />
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<span style="font-size: large;">Taiwanese Noodle Soup</span><br />
<i><b>You will need: a stock pot, a wok, and a crock pot (Optional)</b></i> <br />
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2-3Lb. eye of round (or other "tough" cut)<br />
1 bunch green onion cut in half<br />
2 inch piece of ginger peeled and cut into 8 coins<br />
6 whole star anise<br />
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1/4 cup sesame oil<br />
1/4 cup vegetable oil (I use canola)<br />
6 cloves garlic peeled and minced<br />
1 white onion halved and sliced<br />
6-8 mushroom tops (I like Bellas or Shiitake) <br />
3 Tbs. bean pastes (spicy or plain it's up to your personal taste)<br />
1 Tbs. sugar <br />
1 cup soy sauce<br />
1/2 sake<br />
2 bay leaves <br />
1 tsp. white pepper<br />
2 tomatoes cut into 1 inch pieces<br />
2 cups chopped baby bok choy <br />
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2 bundles flour noodles<br />
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<b><span id="goog_933905390">You can also garnish your soup with:</span></b><br />
<span id="goog_933905390"> </span><span id="goog_933905390">Sliced green onions</span><br />
<span id="goog_933905390">sliced red or green chili rings</span><br />
<span id="goog_933905390">cilantro leaves</span><br />
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<span id="goog_933905390">Place your beef, the white halves of the green onions, 3 star anise, and 1/2 of the ginger into a large stock pot. Add just enough water to cover the roast. Bring the water to a gentle boil, cover the pot, and simmer for 20-30 minutes. Meanwhile: in a wok or large fry pan heat both of the oils, then add the green halves of the green onions, the remaining ginger, the garlic, the remaining star anise, sugar, mushrooms, and bean paste. Stir-fry until the onions are translucent.</span><br />
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<span id="goog_933905390">Pour the mixture into a crock pot if your using one add the bay leaf, or set aside and keep warm in a fresh stock pot. Do not wash out your wok, but turn off the heat. </span><br />
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<span id="goog_933905390">Remove the beef from the boiling broth and strain the broth into your crock pot, or the new stock pot, over the onion mixture.</span><br />
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<span id="goog_933905390">Place the beef onto a cutting board and slice into 1/4-1/2 inch thick slices. Turn the heat under the wok back to high and stir fry the beef until it is well browned. </span><br />
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<span id="goog_933905390">Pour the sake over the browned meat and deglaze your wok. Pour the entire mixture into the waiting broth. Add the soy sauce, and white pepper. stir to combine. Cook on low for 4-6 hours until the beef is tender. Or, if you're using a stock pot on the stove, simmer about 2 hours, covered. 10 minutes before serving add the tomatoes and Bok Choy.</span><br />
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<span id="goog_933905390">Meanwhile: Cook the noodles as per the package directions. Strain and divide them between 4 large bowls. Ladle the soup mix over the noodles, serve, and enjoy!</span><br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-91196206837293634642017-10-09T15:44:00.006-07:002017-10-09T15:49:03.828-07:00Chicken Bacon Ranch CasseroleHi Everyone!<br />
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Happy Monday! Today I needed a little comfort food (don't we all?!?), and so I made my family's perennial favorite casserole. Is it in any way healthy? Well...there's broccoli in it, but it also contains pasta, ranch dressing, cheddar cheese, and bacon: So NO! It is not the least bit healthy, and has no truly redeeming qualities other than it makes me feel happy when I am down. I hope, dear reader, this recipe brings you some comfort on your down days too!<br />
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Cook Joyfully!!!<br />
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Chicken Bacon Ranch Casserole<br />
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8 oz. dried pasta of your choice (I used penne today)<br />
1/2 Lb. bacon-1/4 inch diced<br />
8oz. chicken 1/2 inch diced<br />
4 cups broccoli florets<br />
3 cups shredded cheddar cheese<br />
2 cups buttermilk ranch (I make my own, but the commercial stuff will do too)<br />
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Cook the pasta according to the package directions, minus 1 minute (If your pasta should cook for 11 minutes only cook it for ten). Meanwhile, over medium-low heat cook the bacon until all the fat is rendered out and the bacon is browned.<br />
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Remove the bacon, leaving the fat in the pan. Sautée the chicken in the bacon fat and set aside. When the pasta is cooked to one minute before the directions say, add the broccoli to the boiling water and cook one minute more.<br />
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Drain and chill the pasta and broccoli under cold running water.<br />
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Meanwhile, mix the ranch dressing and 2 cups of the cheese together until fully incorporated.<br />
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Add the bacon bits, chicken, and pasta-broccoli mix to the ranch mix and toss to combine.<br />
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Put the casserole mixture into a very well oiled 9x12 baking dish. Top with remaining 1 cup of cheese.<br />
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Cover with greased aluminum foil. Bake at 350F for 45-60 minutes. Serve and watch it disappear!<br />
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-46408978410370719162017-08-01T17:31:00.000-07:002017-08-27T14:59:32.190-07:00Cheesy Garlic Knots Today I am making pizza for dinner. I am taking the easy way out by
using pre-made pizza dough and sauce from Trader Joe's. Please don't
judge me: I've been on my feet all day, cooking for a living. I can say
that the pizza dough from Trader Joe's is the best pre-made dough I've
tried to date, so this is what I use when my family wants pizza. But
this is not a post about pizza: It's a post about the cheesy garlic
knots. They came out amazing! Here is the recipe. Enjoy!<br />
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<b>Cheesy Garlic Knots</b><br />
<i>8 oz. (1 cup= 2 sticks) salted butter at room temperature</i><br />
<i>7-8 cloves garlic-peeled, crushed, and minced </i><br />
<br />
Whisk the garlic and butter together. set aside. <br />
<br />
<i>3 1/2 cup all purpose flour (I use King Arthur Flour exclusively-but whatever you have will do)</i><br />
<i>1 1/2 tsp. kosher (or sea) salt</i><br />
<i>2 Tbs. extra virgin olive oil</i><br />
<i>1 to 1 1/2 cups of warm (about bathtub temperature) water</i><br />
<i>2 tsp. instant dry yeast</i><br />
<br />
Place
the flour, salt and oil into the the bowl of a stand mixer with the
dough hook in place. mix the yeast and water together, until the yeast
has dissolved. Add to the flour mixture and knead on speed 2-3 for 5
minutes. turn out the dough ball, and rub with more olive oil. Preheat
your over to 400F.<br />
<br />
Place the dough back into the mixing bowl and allow to rise for about 45 minutes, until doubled in size.<br />
<br />
Punch
down your dough and cut into 8-10 pieces. Roll them into 6-8 inch
"worms" (this is the step my daughter does with glee). You can, of
course, make them any shape you like, I just love the little knots. <br />
<br />
Tie them into a single knot, and lay them evenly spaced on a cookie sheet. Sprinkle each knot with about:<br />
<br />
<i> 1Tbs. grated Parmigiano Reggiano cheese</i><br />
<br />
And basted them liberally with: <i><br /></i><br />
<i>1/2 cup of your garlic butter </i><br />
<br />
Bake
the knots for 15-18 minutes until the bread is golden brown and lovely.
Pull form the oven, pop the knots into a large heat resistant bowl, and
add the 1/2 cup of the garlic butter you set aside. Toss the knots
and butter together. Add more Parmigiano cheese if you like (I always
add more cheese!). Serve hot. Bon appetite!!!!<br />
<br />
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That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-82013488006013392872017-06-26T07:16:00.001-07:002017-06-26T08:26:41.144-07:00Salmon Burgers<!--[if gte mso 9]><xml>
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</xml><![endif]-->I've always subscribed to the notion that "Life happens while we're making other plans." As a matter of fact it is my Mantra most days. Thus, I'll be taking a hiatus for the summer. So here is the last recipe that I'll be posting for a while.<br />
<br />
I recently discovered that I love salmon burgers, and I feel that I have finally perfected the recipe for my family. Even my 10 year old kid loves this dish. I hope you and your family love it as much as we do! Cook joyfully!<br />
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Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
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<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 3;">
<br />
<br />
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"> <span style="font-size: large;">Salmon Burgers</span></span></b><br />
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;"> Ingredients </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 3;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 to 1 1/2 pounds center-cut salmon
fillet, skin and pin bones removed </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 tablespoons dijon mustard </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 egg white</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 tablespoon mayonnaise </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 tablespoon lemon juice </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1/2 teaspoon grated lemon zest </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Pinch of cayenne pepper (optiona<span style="font-family: "times new roman" , serif;">l)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 1/4 cups panko
(Japanese breadcrumbs) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Kosher salt and freshly ground black
pepper </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">2 tablespoons extra-virgin olive
oil, plus more for brushing </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">4 burger buns </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Tartar sauce (or garlic aioli) and </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">1 cup coleslaw of your choosing for topping</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 3;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 3;">
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Directions </span></b></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Cut three-quarters of the salmon
into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into
chunks; transfer the chunks to a food processor along with the mustard,
mayonnaise, egg white, lemon juice, lemon zest and cayenne. </span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiTV0vzpk2HZglJNfJS2BMTAc99pHd6A7_GiNg8NAjZDHkbnyzJRDqE6upUSkTrk0_27GwM8jVWjtXmDKS4E5neeKRzEZhuN6ORTVuKOt4efGqVPw0tgQnoEdr1Tj1nOeuC8FDeBIHm8A/s1600/salmom+burger+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXiTV0vzpk2HZglJNfJS2BMTAc99pHd6A7_GiNg8NAjZDHkbnyzJRDqE6upUSkTrk0_27GwM8jVWjtXmDKS4E5neeKRzEZhuN6ORTVuKOt4efGqVPw0tgQnoEdr1Tj1nOeuC8FDeBIHm8A/s320/salmom+burger+5.jpg" width="320" /></a></div>
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Pulse to make a
paste. </span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGxpQzd7odH78mo_z-G4MWsh-uxYm54X9NopT6p8NGJ9kAv60w_e9FG5RmXTQQ7nOVruFpKGBOv6UXbEfMtHfEwp58W6IH7jSa_fw2jOVW8fzIiKYSDg8SwHC1JYGxnsj8KMv_85CCyQr/s1600/salmon+burger+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGxpQzd7odH78mo_z-G4MWsh-uxYm54X9NopT6p8NGJ9kAv60w_e9FG5RmXTQQ7nOVruFpKGBOv6UXbEfMtHfEwp58W6IH7jSa_fw2jOVW8fzIiKYSDg8SwHC1JYGxnsj8KMv_85CCyQr/s320/salmon+burger+6.jpg" width="320" /></a> </span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Add the pureed salmon mixture to the bowl with the diced salmon. Add 1/4 panko, 1/2 teaspoon salt, and black pepper to taste.
Gently mix until just combined. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Line a baking sheet with parchment
paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the
parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties.
Cover loosely with plastic wrap and refrigerate at least 30 minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8AulfNw3aI2Dh8rNUWJFpgEQHEowTkiDoLB2ieufgtsmZQyZIHAl9oj_3SsRyT7gUr4TWERaR9P5FV6HnWZrVkHWIj1fuxMUMxkPTKEGTFbM2KGM6YdE9PfRuBHX6LQFJcMl0EMi73B5/s1600/salmon+burger+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP8AulfNw3aI2Dh8rNUWJFpgEQHEowTkiDoLB2ieufgtsmZQyZIHAl9oj_3SsRyT7gUr4TWERaR9P5FV6HnWZrVkHWIj1fuxMUMxkPTKEGTFbM2KGM6YdE9PfRuBHX6LQFJcMl0EMi73B5/s320/salmon+burger+4.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;"> Preheat
the broiler. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Spread the remaining 1 cup panko on
a plate. Press both sides of the salmon patties in the panko. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0XTxs69BSyhCY1OJYryH38qvlN5vRBST3PWatTiOYibr-TlYhWNaVI4pqo_rf6f945563IZO_cT8HSJ4-eVk0IGXTzAzUFXUQKettJZO7AYLf2qaZafzgQHoLmLg_gdY-pioUDGaWUYa/s1600/salmon+burger3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ0XTxs69BSyhCY1OJYryH38qvlN5vRBST3PWatTiOYibr-TlYhWNaVI4pqo_rf6f945563IZO_cT8HSJ4-eVk0IGXTzAzUFXUQKettJZO7AYLf2qaZafzgQHoLmLg_gdY-pioUDGaWUYa/s320/salmon+burger3.jpg" width="320" /></a></div>
<br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Heat the olive
oil in a large nonstick or cast-iron skillet over medium-high heat. Add the
patties (in batches if necessary) and cook until browned on the bottom, 3 to 4
minutes, adjusting the heat if necessary. Turn and cook until the other side is
browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer
to a paper towel-lined plate to drain; season with salt. </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYqKmXib7KniSZew5fnu9Cwydlhm3CdtgJS4PEPFKhkAJSG4HxqJLq0pvoFCJJJ4kXUKyZNUuGDqOSzvQdewC3I3H2-p_8felHemcTHgOkRZModlkTYhEViGPKA23V7e7PH-EozL-TmY_/s1600/salmon+burger+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGYqKmXib7KniSZew5fnu9Cwydlhm3CdtgJS4PEPFKhkAJSG4HxqJLq0pvoFCJJJ4kXUKyZNUuGDqOSzvQdewC3I3H2-p_8felHemcTHgOkRZModlkTYhEViGPKA23V7e7PH-EozL-TmY_/s320/salmon+burger+2.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">Meanwhile, Toast your buns under the
broiler. Place the burgers on the buns, top with slaw, are serve immediately. </span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1xAhOtedHcsqE14DdLciReQlzYAw2p92oB952tc6G3F1QeqcAfhaRHloStwStY89d1D_YCXEFqYG6oyu4ZppruLdm7LT5h08zoL6ClaqnrzclOvBnR9pjtMHIfiK5aygEFpuIL7iNh4A/s1600/Salmon+Burger+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX1xAhOtedHcsqE14DdLciReQlzYAw2p92oB952tc6G3F1QeqcAfhaRHloStwStY89d1D_YCXEFqYG6oyu4ZppruLdm7LT5h08zoL6ClaqnrzclOvBnR9pjtMHIfiK5aygEFpuIL7iNh4A/s320/Salmon+Burger+1.jpg" width="320" /></a></div>
<br /></div>
That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-38335430157331176212017-05-29T17:16:00.002-07:002017-05-30T10:29:32.524-07:00Crabcakes with Lemon Garlic Aioli<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnG-75cag6_Jv8ssxJrdbtLnzDEQ80T1_2nor2tflGHahUk6xmiPShb6-etVam9GJMF-2WBzxc7rWg8ICjqxFHowM2ojwZkRk3rX9xb0Qx2JdX_PTODB0qzHhCZOEyjVr2c5lje5M2v4Y/s1600/crabcake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBnG-75cag6_Jv8ssxJrdbtLnzDEQ80T1_2nor2tflGHahUk6xmiPShb6-etVam9GJMF-2WBzxc7rWg8ICjqxFHowM2ojwZkRk3rX9xb0Qx2JdX_PTODB0qzHhCZOEyjVr2c5lje5M2v4Y/s400/crabcake9.jpg" width="400" /></a></div>
<br />
Today is Memorial Day. I have many friends and family members who have served, or are currently serving in the United States Military. I have been blessed to know these warriors first-hand, and loved them all so deeply. My husband is a Marine, and since it's his day, I make for him whatever he wants. Because he's from Baltimore, apparently crab cakes are the traditional Memorial Day comfort food.<br />
<br />
My crab cakes have a very minimum amount of ingredients, because crab is a gorgeous, delicate flavored thing, so you never want to overpower the beauty of the meat.<br />
<br />
You will notice, also, that I use commercially made mayonnaise in the crab cake mix, and then scratch make a mayo-based aioli as an accompaniment. The reason for this is that commercial mayo is very bland flavor-wise and won't overpower the crab. The aioli is served on the side for people who simply must have a dressing for their crab cakes...it happens. What is aioli, you ask? Well...<br />
<br />
<b>Aioli</b> or <b>aïoli</b> <span style="color: black;">is a sauce made of garlic and olive oil;
in some regions other emulsifiers such as egg are used. The names mean
"garlic and oil" in Catalan and Provençal. It is particularly associated
with the cuisines of the Mediterranean coasts of Spain , France, and Italy. Current versions of the French-Provençal
sauce are typically closer to a garlic mayonnaise, incorporating egg yolks and lemon,
whereas the original French Provencal and Spanish Catalan versions are
without egg yolk and have considerably more garlic. This gives the sauce
a pastier texture, while making it considerably more laborious to make
as the emulsion is much harder to stabilize.<sup> </sup>There are many variations, such as adding lemon juice or other seasonings. In France it can include mustard.<sup> </sup>It is usually served at room temperature. </span><br />
Aioli is, like <span style="color: black;">mayonnaise, an emulsion-or suspension-of small globules of oil and oil-soluble compounds in
water and water-soluble compounds. In Spain, purists consider that the
absence of egg is what distinguishes aioli from mayonnaise, however this
is not the case in France and other countries where egg and egg yolk
can be used as an emulsifier and is generally used in making aioli
today. Using only garlic as an emulsifier requires it to be thoroughly
crushed and for oil to be added drop by drop so that the aioli is not
"cut" by excess oil.</span><br />
<br />
<span style="color: black;">My aioli is an American variation that contains egg yolks, garlic, lemon juice, salt, and the addition of apple cider vinegar and lemon zest. I do serve mine chilled, but you can use it right away at room temperature if you want to be a purest. As well...If you are nervous about salmonella or other food-born cooties; simply use pasturized eggs from the fridge section of your local megamart. SO let's cook!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqshr5jh6gHkH2WqkqelrV3KeCdu1BnNRGs0-3ewwDg3aaDPZToy2LKhArqMxO2up9CIh79qtN5q5Yrkc73MqZa1YqcHl6cAoa5CNMDssZYJsoWxINxvcydnSOnEtG5Up1XdDpkOW-yg6V/s1600/crabcakw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqshr5jh6gHkH2WqkqelrV3KeCdu1BnNRGs0-3ewwDg3aaDPZToy2LKhArqMxO2up9CIh79qtN5q5Yrkc73MqZa1YqcHl6cAoa5CNMDssZYJsoWxINxvcydnSOnEtG5Up1XdDpkOW-yg6V/s200/crabcakw2.jpg" width="200" /></a></div>
<span style="color: black;"><br /></span>
<span style="color: black;">Crab Cakes</span><br />
<span style="color: black;">1 pound excellent quality lump crab meat</span><br />
<span style="color: black;">1/2 sleeve saltines</span><br />
<span style="color: black;">2 eggs seperated</span><br />
<span style="color: black;">1 cup mayonnaise</span><br />
<span style="color: black;">2 tsp. Old Bay</span><br />
<span style="color: black;">Place the crab into a fine mesh strainer and drain-if needed. Gently sort through the lumps, and remove any shells that you find. Set this aside. In you food processor with the blade in place, pour in the saltines. Pulverize the crackers until they look like pepply beach sand. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuTvjRCsUxflwWcrpc1CfpP6Zu6LW4Repbh2r4B7OAQbVYo_FHLyEP2ZcdEhjttJJfVy_s5cktAr_RovWf7ayLalhQpAgV1_cUzUB0Cd1eboiI-WsyBk-HSpcgeozKAHF3c-ZdP6fvsrP/s1600/crabcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisuTvjRCsUxflwWcrpc1CfpP6Zu6LW4Repbh2r4B7OAQbVYo_FHLyEP2ZcdEhjttJJfVy_s5cktAr_RovWf7ayLalhQpAgV1_cUzUB0Cd1eboiI-WsyBk-HSpcgeozKAHF3c-ZdP6fvsrP/s320/crabcake1.jpg" width="320" /></a></div>
<br />
<span style="color: black;">Pour into a glass (or non reactive bowl). Add the crab, egg whites, mayo, and Old Bay. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-ChpxjQVJjT2a-ppuRXrhzVog0e-BnTMdPBCwlqx4dEbUKNz9aVtqC5it9m4B65avtFoKg6ihnANb912VoOKZku33IeMjFAO4aZgb8-9by29O9Z9VVTNoujrI-0PEs9mfiHrprEFqoWz/s1600/crabcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-ChpxjQVJjT2a-ppuRXrhzVog0e-BnTMdPBCwlqx4dEbUKNz9aVtqC5it9m4B65avtFoKg6ihnANb912VoOKZku33IeMjFAO4aZgb8-9by29O9Z9VVTNoujrI-0PEs9mfiHrprEFqoWz/s320/crabcake3.jpg" width="320" /></a></div>
<br />
<span style="color: black;">GENTLY with your very clean hands fold everything together. </span><br />
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<span style="color: black;">Once the crab cake mix looks to your liking, cover and allow to rest in the fridge 1 hour minimum and up to 6 hours. Meanwhile make the aioli!</span><br />
<span style="color: black;"><br /></span>
<span style="color: black;">Once your mix has rested for a bit, form into 3-4 ounce balls (I use a scooper for this that I bought at my local kitchen store). </span><br />
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<span style="color: black;">Form the into little hockey puck shapes and place back in the fridge for a few minutes to let them rest a bit. </span><br />
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<span style="color: black;">Heat about 1/2-1 inch of canola or peanut oil in a large skillet over medium high heat. Once the oil starts to shimmer, add the crab cakes and cook 3-4 minutes per side, until they are cook through. </span><br />
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<span style="color: black;">Evacuate your crab cakes to a paper towel lined, clean sheet pan to drain excess oil. </span><br />
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<span style="color: black;">Serve hot with the aioli on the side. </span><br />
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<span style="color: black;"><br /></span>
<span style="color: black;">Lemon Garlic Aioli</span><br />
<span style="color: black;">2 egg yolks (you did save your yolks from above, yes?)</span><br />
<span style="color: black;">2-6 cloves garlic (depending on your personal tastes)</span><br />
<span style="color: black;">2 Tbs. apple cider vinegar</span><br />
<span style="color: black;">2 Tbs. lemon juice</span><br />
<span style="color: black;">3/4-1 cup olive oil</span><br />
<span style="color: black;">1 Tbs. lemon zest</span><br />
<span style="color: black;">1 tsp. Kosher salt</span><br />
<span style="color: black;">1tsp. sugar (optional)</span><br />
<span style="color: black;">In the food processor with the blade in place-and for this your needn't even rinse out the cracker dust from above-pour in the yolks, garlic, vinegar, and lemon juice. </span><br />
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<span style="color: black;">Turn on the machine and let it run 1-2 minutes, or until the garlic is pureed and the mixture is a light, pale yellow. </span><br />
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<span style="color: black;">With the machine running, slowly in a steady stream, pour in the olive oil until the mixture is very thick. </span><br />
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<span style="color: black;">Add remaining ingredients and puree for a few more seconds just to mix. </span><br />
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<span style="color: black;"><br /></span>
<span style="color: black;">Pour into a pretty serving container, garnish with parsley if you like and serve. </span><br />
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<span style="color: black;"><br /></span>
<span style="color: black;">VARIATIONS:</span><br />
<span style="color: black;">1. fold in capers</span><br />
<span style="color: black;">2. add some cayenne pepper for heat</span><br />
<span style="color: black;">3. add some chopped taragon or cilantro</span><br />
<span style="color: black;">4. change out the vinegar for a different variety-I like champagne and sherry vinegar best. </span><br />
<span style="color: black;">5. remove the vinegar and use a total of 4Tbs. lemon juice</span><br />
<span style="color: black;">6. Add 1Tbs. wholegrain mustard </span><br />
<span style="color: black;"><br /></span>
<span style="color: black;"><br /></span>That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-83378337643621582882017-05-15T08:04:00.000-07:002017-05-15T08:48:50.903-07:00New York Style Cheesecake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Xx2ESak7vctQYthsR4Eil4X8sGDqJFJPxqQigO-Inbl9D1Wqb20vMHhnGp1k4oE7XiMY9y_CMQkjlLgEUn0sCcnjvOWJmPXd63wr7b0-OEb7NqaurPjLUFjjrL2Aw1R4h3iQQ0PEncFH/s1600/cheesecake8.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Xx2ESak7vctQYthsR4Eil4X8sGDqJFJPxqQigO-Inbl9D1Wqb20vMHhnGp1k4oE7XiMY9y_CMQkjlLgEUn0sCcnjvOWJmPXd63wr7b0-OEb7NqaurPjLUFjjrL2Aw1R4h3iQQ0PEncFH/s200/cheesecake8.jpg" width="200" /></a> <br />
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I love cheesecake. It is one of my most favorite dessert treats. It is also a perennial favorite of my family too. I usually make cheesecake several times per year for birthdays and holiday dinners.<br />
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Most people are afraid of tackling this fussy dessert, because it tends to be labor-intensive, and time-consuming. So if you do make this cheesecake be sure to set aside 3 to 4 hours, but don't worry, most of that time is hands-off as the cake is simply baking at a very low temperature (275F).<br />
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Cheesecake is, in fact, a cream cheese custard and should be treated as such. What is a custard? The most basic definition is; A dessert made of milk, eggs,and sugar that must be carefully cook at a low temperature so as not to curdle the eggs.<br />
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But cheesecake is especially difficult because even though the eggs don't curdle, if you over-bake your cheesecake it will crack and split. If this happens to you, don't panic. Simply top your cake with fruit or sour cream to cover the cracks. After all: People do love topped cheesecake, and no one but you will ever know!<br />
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For the sake of full disclosure, I will tell you up front that this recipe came originally from the Joy of Cooking cookbook. I have altered it over the years, and what I have come up with is a foolproof method that produces a gorgeous cheesecake every single time. YES, it is a lot of steps, but I promise you, dear reader, that if you follow them faithfully you will have a perfect cheesecake every single time! So, let's get baking!<br />
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Vanilla Bean Cheesecake<br />
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First thing you will need to do is to prepare a 10 inch springform pan. Line the outside of the entire pan with two layers of aluminum foil, line the bottom of your pan with parchment paper circle cut to fit, and LIBERALLY coat the inside wall of your pan with nonstick spray (I mean, seriously, go to town on that bad boy!!!)<br />
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<b>Preheat your over to 525F</b>....Now on to the baking:<br />
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2 cups graham cracker crumbs<br />
4 ounces butter<br />
Melt the butter in a microwave-safe bowl until just liquified. Mix in your graham cracker crumbs and pat into the bottom of your prepared pan.<br />
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Into a food processor with the blade attachment in place add:<br />
2.5 Lbs cream cheese (I buy a 3Lb. block at CostCo, and use the extra 1/2Lb. for bagels)<br />
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1 3/4 cups sugar<br />
1 vanilla bean's scrapings (save the pod for later/see note below)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstE1denn7Cof0A7-8guWHj3lyeSMRsS_AXTN8D_2td_iATFUMgZq1RMDJDe_-qH2LflyVf1o7Rd2QtlnrFWcAd34YqcZ3lI7HWlEDwNfIlJjohrD0vhIwRbOD3tA87q2qaUpqfZUrw14n/s1600/cheesecake10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstE1denn7Cof0A7-8guWHj3lyeSMRsS_AXTN8D_2td_iATFUMgZq1RMDJDe_-qH2LflyVf1o7Rd2QtlnrFWcAd34YqcZ3lI7HWlEDwNfIlJjohrD0vhIwRbOD3tA87q2qaUpqfZUrw14n/s200/cheesecake10.jpg" width="150" /></a>5 eggs<br />
3 yolks<br />
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Pulse the machine a few times to get the mixture going. Scrape the sides of the bowl to prevent lumps. Then hit the on switch and let the whole mess puree for a minute or two, until it is smooth and glossy. Then add:<br />
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3 Tbs. of all purpose flour<br />
1/2 cup heavy cream or sour cream-depending on your personal taste<br />
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Pulse the mixture a few time to incorporate everything, and then pour into your prepared pan. Tap the mixture a few times on the counter to release any extra air bubbles trapped in the batter. Cover the pan top with another sheet of foil (this prevents over-browning and drying), and bake on the center rack for 20 minutes.<br />
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After 20 minutes remover the foil topper and turn the oven to 275F. Allow your cheesecake to bake, undisturbed for 1-1/2 to 2 hours.<br />
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You will know your cheesecake is done when it jiggles slightly when shaken. Turn off the oven and hold the oven door ajar with a wooden spoon. Allow your cheesecake to cool for 30 minutes. Then remove your cheesecake from the oven and place under a large mixing bowl and let stand for 3-4 hours until it is completely cooled.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXcKEVW5ywlesOzYDOWBTRrngw4HxupAxYedGutpYSpMzBcjm5agkUTlIaHGd70EO993oUJsSBN0BRjQU0fKmK4aml83cAPezmkNgKnxHErr0n33geicf3_huy3VsAFxx9juPytxjcMZb/s1600/cheesecake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXcKEVW5ywlesOzYDOWBTRrngw4HxupAxYedGutpYSpMzBcjm5agkUTlIaHGd70EO993oUJsSBN0BRjQU0fKmK4aml83cAPezmkNgKnxHErr0n33geicf3_huy3VsAFxx9juPytxjcMZb/s320/cheesecake7.jpg" width="240" /></a></div>
<br />
Wrap the pan very tightly with clingfilm and chill-allow two days in the fridge for the flavors to fully mature before serving.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw4JIFla685kt0NYnrfIMOe_108iFxT9dOBO-jOl3nMcOpbkfl-6kOO_fy_AjOYF7rHVG5LnGQEbGy6J1FjPWId8_o-S2ibENtGu-r7noG2r90zXDfGe2jKG8RuOkcEmLX4XaMZiE6fl9/s1600/cheesecake9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVw4JIFla685kt0NYnrfIMOe_108iFxT9dOBO-jOl3nMcOpbkfl-6kOO_fy_AjOYF7rHVG5LnGQEbGy6J1FjPWId8_o-S2ibENtGu-r7noG2r90zXDfGe2jKG8RuOkcEmLX4XaMZiE6fl9/s320/cheesecake9.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Xx2ESak7vctQYthsR4Eil4X8sGDqJFJPxqQigO-Inbl9D1Wqb20vMHhnGp1k4oE7XiMY9y_CMQkjlLgEUn0sCcnjvOWJmPXd63wr7b0-OEb7NqaurPjLUFjjrL2Aw1R4h3iQQ0PEncFH/s1600/cheesecake8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Xx2ESak7vctQYthsR4Eil4X8sGDqJFJPxqQigO-Inbl9D1Wqb20vMHhnGp1k4oE7XiMY9y_CMQkjlLgEUn0sCcnjvOWJmPXd63wr7b0-OEb7NqaurPjLUFjjrL2Aw1R4h3iQQ0PEncFH/s320/cheesecake8.jpg" width="320" /></a></div>
<br />
Congratulations! You've made a cheesecake that will wine you awards!<br />
<br />
NOTE: What do you do with that vanilla bean pod? Well...I like to store mine is a little tub full of sugar. Then I have vanilla scented sugar for all my baked goods, and occasionally my coffee! Or you can place it into a full bottle of vodka for vanilla vodka for your martinis etc... <br />
<br />
<br />
<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-23367876248851036822017-04-24T07:11:00.000-07:002017-04-24T07:11:07.088-07:00 Thai Style Beef and Broccoli<br />
<br />
I have a very old cookbook, that I believe I purchased in 1996, called
"True Thai", written by a chef named Victor Sodsook. This chef is a
genuine article. I have prepared many recipes from this enormous volume
of Thai Cuisine. This book has a 16 page explanation of Thai ingredients
and cooking equipment a page of culinary translations, and somewhere
between 350-375 pages of recipes. There is even a section in the back
with mail-order sources for ingredients (which I no longer use, since
the advent of the Internet). Here is the book as <a href="http://www.amazon.com/">www.amazon.com</a> displays it (in case you want a copy of your own):<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH521T7VFaXfbCzRuQm5xESB_rorx-RjFRrlMcXPxgBX9fZx4p86MAWT8WuzTUM57HrxgB9PtQV26qx3suSffF7YmF3cp0lhkNlrNk8gTwqC-LoLFJ5MY89Gr3mFqQbkj_gw-YuGaWIU4g/s1600/True+Thai.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH521T7VFaXfbCzRuQm5xESB_rorx-RjFRrlMcXPxgBX9fZx4p86MAWT8WuzTUM57HrxgB9PtQV26qx3suSffF7YmF3cp0lhkNlrNk8gTwqC-LoLFJ5MY89Gr3mFqQbkj_gw-YuGaWIU4g/s320/True+Thai.jpg" width="254" /></a></div>
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</div>
I have used my copy so much that it is now missing it's paper jacket,
taped up in places, pages are curling and stained, and there are several
dozen paper page-markers and dogged-eared pages of dishes that I cook
all the time. <br />
<br />
Last night-as I said-I was craving something Thai. I had a steak thawed
out that needed to be cooked, some broccoli florets that were
desperately in need of use, and a my trusty Thai cookbook. I found a
recipe on page 150 for Beef with Broccoflower (a hybrid cross between
Broccoli and cauliflower). I decided that my broccoli would make a
great stand in for the broccoflower, and I was only missing one
ingredient in the recipe-"crushed yellow bean paste". After reading up
on what yellow bean paste is (salted and fermented crushed soy beans), I
reasoned that I could use miso (which I ALWAYS keep on-hand) as a
viable stand-in. BONUS...This recipe was SUPER EASY and only took about
10 minutes from start to finish!!!<br />
<br />
So, here is the recipe as I made it:<br />
<br />
<span style="font-size: large;"><b>Thai Style Beef and Broccoli</b></span><br />
<br />
3 Tbs. vegetable oil<br />
8 cloves of fresh garlic-crushed into a pulpy mash<br />
8-10 ounce high quality steak-such as new York strip or fillet steak-sliced very thinly<br />
1 Tbs. oyster sauce<br />
2 Tbs. Crushed yellow bean paste (<b><i>I used red miso</i></b>)<br />
3 Tbs. light brown sugar (or coconut palm sugar if you can find it)<br />
1 bunch of broccoli florets (About a pound)<br />
2-3 Tbs. Chicken broth (I use Swanson's)<br />
Chilies in Vinegar sauce (a very easy mix of minced chilies of choice, vinegar, salt, and sugar)<br />
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<br />
Place everything within easy reach of the stove. Set a large sauté pan
or or wok over medium heat, once the pan is hot add the oil and swirl it
around to coat the pan. <br />
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<br />
Add the garlic and cook for a 2-3 minutes until it becomes very fragrant
and golden in color. turn the heat up as high as it will go, and add
the steak strips. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL59B6vGY09YMsyoj8lQCnJN64LECamFyxZRKBh09vKZarjWRSjTM8ajffNuBShZoQLtFVlpGKr0mnFkRnJPnP4JG9sTxk6Pwh1isHqrl4EWf0dXlN_i88v5AtMlE9j8aLh5pTXWCHXQ/s1600/2012-12-05+17.00.04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQL59B6vGY09YMsyoj8lQCnJN64LECamFyxZRKBh09vKZarjWRSjTM8ajffNuBShZoQLtFVlpGKr0mnFkRnJPnP4JG9sTxk6Pwh1isHqrl4EWf0dXlN_i88v5AtMlE9j8aLh5pTXWCHXQ/s320/2012-12-05+17.00.04.jpg" width="320" /></a></div>
<br />
Stir fry for 30 seconds, and add the next 3 ingredients. Cook a minute
or so. Add the broccoli and the chicken stock, toss everything together
to coat the broccoli. Simmer, uncovered 3-4 minutes, tossing often until
the broccoli is bright green but still crunchy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H_NpnVFpCLGx6guJA3wNrrCXpe35oSJDNVA3GG1keT-OjXFH2t5RwITOsMYVdJbF-LQSz1dL9QBTC0F9I_r9dbhBrI81zz_3H6NOyQqFCeCTVeQinihH1wnfUudUyw9Rh-6Qv5BDIQ8/s1600/2012-12-05+17.02.03.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9H_NpnVFpCLGx6guJA3wNrrCXpe35oSJDNVA3GG1keT-OjXFH2t5RwITOsMYVdJbF-LQSz1dL9QBTC0F9I_r9dbhBrI81zz_3H6NOyQqFCeCTVeQinihH1wnfUudUyw9Rh-6Qv5BDIQ8/s320/2012-12-05+17.02.03.jpg" width="320" /></a></div>
<br />
Serve with rice or noodles, and the chili vinegar sauce on the side with a spoon for drizzling over your dinner. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad3YCTSw8yPlvMLXRi7NGGEb9TI0J5UFF69Q88emVLfOebm30RyM_z7i5G8U1Hr_nsRqF1zlHgTuu9Flx-1EjqHJrvxI2rTRDqnwyrzSsig8ta_8d5xfZIRumrD-fqVSfZ2g6jfmGQkM/s1600/2012-12-05+17.11.47.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiad3YCTSw8yPlvMLXRi7NGGEb9TI0J5UFF69Q88emVLfOebm30RyM_z7i5G8U1Hr_nsRqF1zlHgTuu9Flx-1EjqHJrvxI2rTRDqnwyrzSsig8ta_8d5xfZIRumrD-fqVSfZ2g6jfmGQkM/s320/2012-12-05+17.11.47.jpg" width="320" /></a></div>
That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-66517082322919241352017-04-05T17:39:00.001-07:002017-04-05T18:20:30.187-07:00Chicken and Asparagus Pesto BakeThis has become one of my favorite go-to dinners. It's delicious, easy,
and even my 10 year old loves it-so I consider it "Kid-Friendly".<br />
<br />
<br />
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<br />
Chicken and Asparagus with Pesto<br />
<br />
2-3 chicken breasts: cut lengthwise into quarters<br />
1/3 cup julienned sun dried tomatoes packed in oil<br />
2 cups cherry tomatoes halved<br />
1 bunch green onions, minced <br />
1 Lb. asparagus tips<br />
1/4 cup pesto sauce<br />
2 cups cooked pasta<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadAfk8xfoGmz6RtpPTw1eqqlxwrPX54GFqZ-MBxsrEiQUeSN0wzDnKuf4ax4MZomAPpLgUUZxkC5WUw1FTqqYPd6jWZnbvNs_JuZ4cUpA1i3-AL6PD-qwdhWRJFV-8RYbYS9fcZUpiMg/s1600/chicken+bake+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadAfk8xfoGmz6RtpPTw1eqqlxwrPX54GFqZ-MBxsrEiQUeSN0wzDnKuf4ax4MZomAPpLgUUZxkC5WUw1FTqqYPd6jWZnbvNs_JuZ4cUpA1i3-AL6PD-qwdhWRJFV-8RYbYS9fcZUpiMg/s320/chicken+bake+7.jpg" width="320" /></a></div>
Preheat your oven to 450F.<br />
<br />
Heat a cast iron-or other oven safe skillet over medium high heat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YAAiuSFl8K3gkAmNQRHyYIxS-KJQI7-8qHP-U4HPC2h5mx5NzgFl0jcNK7HtbzYK0jPwOU09r6CDB5soJDujE-oF594Rl4AODgiUeo3yLjM9Quec9rs5iWOWD6iz7qNLdJVlYz2rbTA/s1600/chicken+bake+6.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YAAiuSFl8K3gkAmNQRHyYIxS-KJQI7-8qHP-U4HPC2h5mx5NzgFl0jcNK7HtbzYK0jPwOU09r6CDB5soJDujE-oF594Rl4AODgiUeo3yLjM9Quec9rs5iWOWD6iz7qNLdJVlYz2rbTA/s320/chicken+bake+6.jpg" width="320" /></a></div>
<br />
Add the sun dried tomatoes with the oil in the jar. Allow to sizzle, add
the chicken and cook on each side just until browned (3 minutes per
side. Sprinkle on the tomatoes,<br />
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<br />
then the asparagus, and green onions.<br />
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<br />
Place the pan in the oven and bake for 15-20 minutes until the asparagus
is browned. Pour everything from the pan into a large bowl, add the
pesto and toss to coat.<br />
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<br />
Serve over your favorite pasta of choice. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n_BSU8YID2VpqUIc9WlH-tm4XXK5gg-qoP-ZIZX3Enzt2HK9SYd-egLl0R5OSQemLBIYBF5iOgTW8T-GZ-Ae-uPteBVMEaHuVDJkibjEte0ad4kJXnCShbPzVerHWfM9Q8QgpOZGTGc/s1600/chicken+bake1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8n_BSU8YID2VpqUIc9WlH-tm4XXK5gg-qoP-ZIZX3Enzt2HK9SYd-egLl0R5OSQemLBIYBF5iOgTW8T-GZ-Ae-uPteBVMEaHuVDJkibjEte0ad4kJXnCShbPzVerHWfM9Q8QgpOZGTGc/s320/chicken+bake1.jpg" width="320" /></a></div>
That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-8360131608858373512017-04-05T09:20:00.003-07:002017-04-05T09:21:34.382-07:00Cream Cheese Tart (an easier cheesecake for the rest of us)Easter is swiftly approaching. At my house that means a big dinner and
dessert.This tart is a recipe that I came up with a few years ago when I wanted cheese cake but didn't feel like going to all the hassle. If you've ever made a cheesecake then you know that they are very fussy things to produce. <br />
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<br />
I
altered my favorite cheesecake batter and made a tart instead. It
turned out so easy and so delicious that I am sharing the
recipe with the world!<br />
<br />
<b>Cream Cheese Tart</b><br />
<br />
Line
a 10"x1" fluted tart pan with your favorite tart or pie crust I use
Pate Sucree (RECIPE TO FOLLOW). Place in the fridge until you are ready
to use it. <br />
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<br />
Preheat your oven to 300F<br />
<br />
In a food processor, with the metal blade in place, place:<br />
1Lb. Cream cheese (this does not have to be room temp for this recipe)<br />
2 eggs<br />
2 yolks<br />
3/4 cup + 2Tbs. sugar<br />
1 tsp. vanilla <br />
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<br />
Turn the machine on and let everything puree until silky smooth. You may have to scrape the bowl once to ensure uniformity. <br />
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<br />
Pour into your prepared pie shell and bake at 300F for 45 minutes. <br />
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<br />
Remove
from the oven and cool to room temperature before placing in the
fridge. Allow your tart to chill overnight before serving. <br />
<br />
Top with your favorite fruit preserves, serve, and watch it disappear!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LUQze-qC1355sgL4BRDDO0pZXJmUMpcFj8zi4XU1kKtdghCcuk3VyzT0XQZm5pJXpXFLDrGMJ31vGNJqLytLzW8v3xWNo7YQ5pyb8WgatjaR6I6McYdPKxmfRJXuJAzKmzrL7wlFfnI/s1600/20130331_173038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8LUQze-qC1355sgL4BRDDO0pZXJmUMpcFj8zi4XU1kKtdghCcuk3VyzT0XQZm5pJXpXFLDrGMJ31vGNJqLytLzW8v3xWNo7YQ5pyb8WgatjaR6I6McYdPKxmfRJXuJAzKmzrL7wlFfnI/s320/20130331_173038.jpg" width="320" /></a><br />
<br />
<div class="MsoTitle" style="margin: 0in 0in 0pt;">
<b><span style="font-size: large;">Pate Sucree</span></b></div>
2 1/3 cups AP flour<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
1/3 cup sugar</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
8 ounces sweet butter-chilled and cut into pieces</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 yolks</div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
2 Tbs. heavy cream</div>
<br />
Pulse the flour, salt and butter in a food processor
until it resemblescoarse beach sand. Whisk yolks and cream together and pour through
the chute of the food processor until a ball forms. Remove from machine and
wrap, chill, and use as needed. This makes 2 crusts.That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-38974052255734359862017-03-31T16:59:00.002-07:002017-03-31T17:03:29.842-07:00Tikka Masala (a lighter versoin)I love curry. It doesn't matter if it's Indian, Sri Lankan, Thai,
Japanese style: I love every version of Curry that I've ever eaten. My only problem is that most restaurant curries are LOADED with clarified butter, and oil, and sometimes cream (either dairy or from coconuts). Because of this, I try not to overdo my curry consumption. I can, however, get around the unwanted fat, by making a few of my own-MUCH LIGHTER-versions at home.<br />
<br />
Today I'm making Chicken Tikka Masala. This recipe takes a little time and has a few steps, but I promise you that it is absolutely worth the effort.If you'd like a vegetarian version, simply substitute in 1 Lb. SMOKED TOFU for the chicken. <br />
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<br />
"Lighter" Tikka Masala<br />
<br />
2 Tbs. grated ginger (I use the stuff in the jar)<br />
6 cloves minced garlic<br />
1/2 C. Plain nonfat Greek yogurt<br />
1 tsp. salt<br />
1 tsp. cumin<br />
2 tsp. garam masala<br />
2 tsp. smoked paprika<br />
3 skinless, boneless chicken breasts<br />
<br />
<br />
<br />
<br />
In a good sized, non-reactive bowl, whisk together the first seven ingredients. Cut the chicken breasts into 1 inch cube and add toss evenly in the yogurt mix to fully coat the chicken. Cover with food film, and place in the fridge 1-6 hours.<br />
<br />
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Preheat your oven to 500F. Remove the chicken from the fridge, and skewer the pieces onto 12 inch bamboo, or aluminum, skewers. Lay the skewers over the edges of a 9 inch wide casserole pan so that they are suspended (like being in a rotisserie).<br />
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What I like to do, as well, is to line my pan with foil so that I can capture all the wonderful drippings to add back to my curry later on-but that's completely optional. Bake the chicken about 20 minutes, or until it is just done through.<br />
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<br />
Remove from the oven and set aside for a few minutes while you prep:<br />
<br />
1 diced onion<br />
4 clove minced garlic<br />
1 Tbs. Extra Virgin Olive Oil<br />
<br />
2 tsp. cumin<br />
2 tsp. coriander<br />
2 tsp. turmeric<br />
2 tsp. chili powder<br />
2 tsp. garam masala<br />
2 tsp. smoked paprika<br />
3 Tbs. Tomato Paste<br />
1 (15oz.) cans tomato sauce<br />
1 1/4 cup water<br />
1/2 cup light sour cream<br />
<br />
Over medium heat, sauté the onions and garlic until they just start to brown.<br />
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</div>
<br />
Add the next 6 ingredients, and allow the spices to lightly brown and become very fragrant.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDObdrTwGMlWU_pkFjJmexAMbQF7aOTmRtaU1ovqVNjOju4jil6nlODyGUBC0KE7OKQCoq_Uzlg1fdtguCKqpu4S9YuOrGajEgY5VWUOrDf0T7OhFER2JyaJh1Esm7V0KIWEZBK8s_iPER/s1600/chicken+tikka+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDObdrTwGMlWU_pkFjJmexAMbQF7aOTmRtaU1ovqVNjOju4jil6nlODyGUBC0KE7OKQCoq_Uzlg1fdtguCKqpu4S9YuOrGajEgY5VWUOrDf0T7OhFER2JyaJh1Esm7V0KIWEZBK8s_iPER/s320/chicken+tikka+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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Add the tomato paste and sauce, and the water. Stir to combine. Place the light sour cream in a small mixing bowl and ladle about 6 ounces of the tomato sauce into it and whisk to combine, add another ladle of tomato sauce and whisk that into the sour cream mix vigorously. <span style="background-color: yellow;">(This step is imperative because the light sour cream doesn't have enough fat in it to keep it from breaking, and turning grainy in the final sauce without this step.) <span style="background-color: white;">Set the sour cream mix off to the side. </span></span><br />
<br />
<span style="background-color: yellow;"><span style="background-color: white;">Bring the tomato sauce to a simmer, add the chicken and pan drippings, place a mesh screen over the pot, and allow to simmer for 10 minutes or so to reduce the curry a bit.</span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwVRu8cmuz4ROFTGTUcZmHRo0eay1Npa5xqyo-xst8OsD46B1rY5fqz89X2LeG7llVDXCuuKLkBbRLzyiKSPUReV-iuZf6OlwLpuMCegV6ZnwpCr0RHm_XEewCsY-I_JsoDgXN1EP7zh6/s1600/chicken+tikka+7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFwVRu8cmuz4ROFTGTUcZmHRo0eay1Npa5xqyo-xst8OsD46B1rY5fqz89X2LeG7llVDXCuuKLkBbRLzyiKSPUReV-iuZf6OlwLpuMCegV6ZnwpCr0RHm_XEewCsY-I_JsoDgXN1EP7zh6/s320/chicken+tikka+7.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The mesh screen allows the sauce to simmer while keeping it from splattering all over the range, thus avioding a huge mess-and cleanup!</td></tr>
</tbody></table>
<br />
<span style="background-color: yellow;"><span style="background-color: white;"> Remove from the heat, add the sour cream mixture and stir. Serve immediately with rice, naan bread, and any other of your favorite side dishes. </span></span><br />
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That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0tag:blogger.com,1999:blog-5064263632952325049.post-25653718242449943352017-03-30T18:43:00.004-07:002017-03-30T18:46:49.991-07:00White Bean Chicken ChiliToday's Low Fat, High fiber dish is one of my family's favorites. White Bean and Chicken Chili. This is a very family friendly dish as it is not very spicy, and the kids (at least mine) love it. You can use any white beans you like: Cannellini, Navy, Canario, etc...I use chicken thighs, but feel free to use chicken breasts if you don't care for thighs.<br />
<br />
You will need a cast iron pan for this one, so please have yours at the ready. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6ohAdgqEZ0SetHkxwUZharfjcmdFzEkf1hidkH-qwoYUCbk0_5a_O0Fa5CJ4IvemJF12goBZf7HoJn9wgGdZUUGyK72Ny8dMrzB4EusMJfvO7UDKNbz73dKPN2Q9EHF0agud8am9dQv6/s1600/chicken+chili+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6ohAdgqEZ0SetHkxwUZharfjcmdFzEkf1hidkH-qwoYUCbk0_5a_O0Fa5CJ4IvemJF12goBZf7HoJn9wgGdZUUGyK72Ny8dMrzB4EusMJfvO7UDKNbz73dKPN2Q9EHF0agud8am9dQv6/s400/chicken+chili+1.jpg" width="400" /> </a></div>
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<div class="separator" style="clear: both; text-align: left;">
White Bean Chicken Chili</div>
<div class="separator" style="clear: both; text-align: left;">
4 skinless, boneless chicken thighs</div>
<div class="separator" style="clear: both; text-align: left;">
Seasoned salt-of your choosing</div>
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1 Corona Extra</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1 Tbs, olive oil </div>
<div class="separator" style="clear: both; text-align: left;">
1/2 onion minced</div>
<div class="separator" style="clear: both; text-align: left;">
3 cans of cannellini beans</div>
2 cloves garlic crushed and chopped<br />
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1 tsp. smoked Paprika</div>
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1-3 tsp. ground Chipotle powder (optional)</div>
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1 tsp. ground cumin</div>
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1 tsp. ground coriander</div>
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2 tsp. dried (or 1 Tbs. fresh-minced) thyme</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsR9k-MFs44j0RvLJgniTFMXY6Uck9nxgDyMVUOZcyzp4TBYoyDArbR48onQTbff5fWm7qy_7zO4UAUqM7EEGKZOsJZgAak4EInvi8LUYTQ10RpB7JQKFW_Im3IAhKiY1JBLEemWKGodqe/s1600/chicken+chili+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsR9k-MFs44j0RvLJgniTFMXY6Uck9nxgDyMVUOZcyzp4TBYoyDArbR48onQTbff5fWm7qy_7zO4UAUqM7EEGKZOsJZgAak4EInvi8LUYTQ10RpB7JQKFW_Im3IAhKiY1JBLEemWKGodqe/s320/chicken+chili+2.jpg" width="240" /></a> </div>
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Optional Garnishes: </div>
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shredded cheese</div>
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cilantro leaves</div>
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sour cream</div>
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diced avocado</div>
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tomato salsa</div>
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minced jalapeno peppers</div>
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Liberally coat the chicken thighs with seasoned salt and let rest, on a paper towel, in the fridge for 4-12 hours. This allows the salt to pull excess moisture from the meat, and add extra umami. </div>
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When you are ready to cook: Heat a cast iron skillet (and if you don't have one, stop reading and go out to your local big box store, and buy one). Add the thighs and sear on both sides cooking until they are done through-about 4 minutes per side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OyxPzfGPgsWBIKmz2V-dpv9scELIEZHZ818n_Y0Vy0G0D7Z7gbtL1q93qQMk3YRnNjiYTRbmrZ6_BeyeWCtPqocg_XFZQdJhXGx8Nifxl7vhsdnSIlDgFinyxjchUqKA4jM2W5UskN9s/s1600/chicken+thighs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1OyxPzfGPgsWBIKmz2V-dpv9scELIEZHZ818n_Y0Vy0G0D7Z7gbtL1q93qQMk3YRnNjiYTRbmrZ6_BeyeWCtPqocg_XFZQdJhXGx8Nifxl7vhsdnSIlDgFinyxjchUqKA4jM2W5UskN9s/s320/chicken+thighs.jpg" width="320" /></a></div>
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Dice the chicken and set aside. Deglaze the skillet with the Corona, and pour over the chicken. </div>
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In a 4-5 quart sauce pan heat over medium high heat, add the olive oil. Allow the oil to heat to a shimmer. Add your onion and turn the heat to low. Sauté 4-5 minutes until the onion is translucent. Add the beans along with all the can liquor, and all the other ingredients, including the chicken and corona mixture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNrgSSKIUgdYAsbHRHxFgmCMAr4GyelVYoEIajt6Wy4yO9KM__u8tDERay6Wa_vD6wm2RfglIB9xdWIDAUoh13FbyNQ2Y17dG__iugbZ36Uv3ewCZQ4hJjO-GCg-MPa4aVjw4kinwx529/s1600/chicken+chili+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidNrgSSKIUgdYAsbHRHxFgmCMAr4GyelVYoEIajt6Wy4yO9KM__u8tDERay6Wa_vD6wm2RfglIB9xdWIDAUoh13FbyNQ2Y17dG__iugbZ36Uv3ewCZQ4hJjO-GCg-MPa4aVjw4kinwx529/s320/chicken+chili+3.jpg" width="320" /></a></div>
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Simmer on low for 30-40 minutes until reduced and thickened just a bit. Serve in individuale bowls with garnishes of your choosing. </div>
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<br />That Redheaded Chefhttp://www.blogger.com/profile/01036615622448058622noreply@blogger.com0