tag:blogger.com,1999:blog-19258348105352896532024-03-16T08:09:01.938+01:00JosieLeeFood. Musings. Fotos.Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-1925834810535289653.post-17203079785716760612012-09-10T19:17:00.000+02:002015-09-04T22:39:07.764+02:00On the MoveJosieLee has been on the move...please excuse the absence! <br />
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Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-45219622823734211012012-08-21T09:08:00.000+02:002015-09-04T22:42:01.222+02:00Apple-Cranberry Breakfast Quinoa<div class="separator" style="clear: both; text-align: center;">
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Taking inspiration from last week's <a href="http://josieleesuska.blogspot.it/2012/08/chocolate-cranberry-quinoa-cookies.html">quinoa cookie</a>, a leisurely hot breakfast quinoa was made on an uncommonly chilly summer morning: apples, cinnamon, star anise, pumpkin seeds, and dried cranberries were all tossed in, and set to simmer. The result: honey-sweetened and milky-creamy, only a bit of maple syrup was added in the end to balance out a very tasty and wholesome breakkie.<br />
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<u><b>Recipe: Apple-Cranberry Breakfast Quinoa</b></u></div>
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<i>Adapted from</i> <a href="http://leitesculinaria.com/78189/recipes-breakfast-quinoa.html">Leite's Culinaria</a></div>
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<i>Serves</i>: 4-6</div>
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<i>Time</i>: 30 mins</div>
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1 1/2 cups quinoa</div>
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3 cups water</div>
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3 cups milk</div>
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6 small apples - peeled and chopped (2 1/2 cups) </div>
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2 whole star anise</div>
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1 tsp cinnamon </div>
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2 - 3 tsp vanilla extract </div>
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100g dried cranberries</div>
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2 large tablespoons honey</div>
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50g pumpkin seeds - chopped</div>
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maple syrup</div>
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1) Rinse quinoa well. Combine a med pot, quinoa and water. Bring to boil. Reduce to simmer. Add milk, apples, anise, cinnamon, vanilla, cranberries and honey. Let simmer 20 - 25 minutes, until thickened.</div>
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2) Remove the start anise, top with pumpkin seeds and maple syrup.</div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-45913177877348463772012-08-17T11:16:00.001+02:002015-09-04T22:44:16.492+02:00Linguine with Chickpeas and Calamari<br />
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A lot of the new dishes that are tried out in kitchens are the result of a lack of imagination by the cook. Not a lack of culinary imagination, no, not that. Rather, the inability to imagine a flavour combination that is described in a new recipe. This is the case for me, and some friends as well.<br />
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When I hear a new recipe, and simply cannot imagine how the various flavors work together, but I <i>know </i>I adore all the dish's components (although, there are few tastes that I don't adore), it must be made.<br />
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<a href="http://1.bp.blogspot.com/-YwZ8M5Bb8Cc/UC4B5DB4UsI/AAAAAAAACyU/i_O72HfU7fQ/s1600/IMG_2822.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3puBOKG6U4JsqFZ0e74V7p6y1ymFQ7HOr0cPV6YoAvsZolxWqoMxDTvYmIhsqtVGzYFQGRVxBbTXqgij_Jx1uWXPKPAWfitV90bLqXsjHkAi6PcYcWATnj9GzR0bg9zvPKAQI90BFHYSD/s1600/IMG_2822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3puBOKG6U4JsqFZ0e74V7p6y1ymFQ7HOr0cPV6YoAvsZolxWqoMxDTvYmIhsqtVGzYFQGRVxBbTXqgij_Jx1uWXPKPAWfitV90bLqXsjHkAi6PcYcWATnj9GzR0bg9zvPKAQI90BFHYSD/s320/IMG_2822.JPG" width="320" /></a>Late one night, watching an Italian cooking show (my preferred method of learning the language) there was a segment on Linguine con ceci e calamaretti. The title seemed reasonable, but then I saw rosemary on the chef's counter. Really? Rosemary and calamari? Hmmmm...intrigue was set. A friend made it for me later that week, and I was amazed. The chickpeas are blended together with lemon juice to create a creamy base in which to coat the linguine, and no cream! And the rosemary danced between brightening up the chickpeas, and bringing out the calamari's bold side. <br />
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This week, I made the dish as part of an Italian dinner evening for some Czech friends. We started by sipping a Czech interpretation of the Italian spritz (read: bigger and stronger), the classic caprese starter, the trendy <a href="http://josieleesuska.blogspot.it/2012/03/ribboned-zucchini-and-parmesan-salad.html">ribboned zucchini salad</a>, and the stage was then set for this simple, easy, yet slightly exotic pasta to wow. And it did. And it was eaten with much gusto. <br />
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<u><b>Recipe: Linguine with Chickpeas and Calamari</b></u></div>
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<i> Adapted from</i> <a href="http://www.youtube.com/watch?v=Ppd98Ma7r8Q&feature=youtu.be">Cucina con Ale</a><br />
<i>Serves </i>4</div>
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<i>Time </i>30 minutes</div>
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1 lb (500g) linguine</div>
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2 Tb olive oil</div>
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2 cloves garlic - whole</div>
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450g calamaretti (small calamari...or bigger ones cut in bite-sized pieces)</div>
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3-4 sprigs fresh rosemary </div>
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zest of 1 lemon</div>
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juice of 1 1/2 lemon</div>
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1/3 cup olive oil </div>
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1 can chickpeas</div>
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1) Start the pasta water boiling. Heat 2 Tb olive oil in a pan over low heat, add the 2 cloves of garlic and let infuse/heat up for 5 minutes. Start cooking the linguine.</div>
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2) Add the calamari, lemon zest, and rosemary sprigs to the olive oil in the pan. Cook 5 minutes, until calamari firm up. </div>
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3) Make the chickpea 'sauce' - in a blender, pure the lemon juice, olive oil, a bit of salt and chickpeas. Add some of the pasta water to thin out a bit...maybe just a few tablespoons. </div>
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<span style="background-color: #d0e0e3;">4) Drain the pasta, and coat the linguine with the chickpea 'sauce'. Remove the calamari from the pan, and gently mix into the pasta. Remove the rosemary from the pan, and finely mince the leaves. Garnish pasta with rosemary and crushed black pepper.</span></div>
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Enjoy.<br />
Jo<br />
<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com4tag:blogger.com,1999:blog-1925834810535289653.post-57745620082838956732012-08-14T14:32:00.000+02:002015-09-04T23:02:07.502+02:00Chocolatey Banana Bites - Times Three<div class="separator" style="clear: both; text-align: center;">
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Bananas may not be the summeriest of all fruit, but dipped in chocolate, rolled in crunchy bits, and frozen, they beat any icy treat on a hot summer afternoon.<br />
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A brief 40 minutes of slicing, melting, and rolling, a bit of freeze time, and a sweet kid-friendly treat awaits. I like it thawed out a bit, so the banana is soft, but others seem to prefer that cool banana center straight from the freezer.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgu7iqS4FKN7AdS5KykUjvAbUoPNrRib6ZE4LIj-ME4vzePY6rr-3HUUKZOaRYp4QH3yVMGcFsakeOskPqKGtsg2EvpLZd1BMo4RqAzzUhAMfuEEYmSGbhTQL24UPXdQ3KL6iglxtPPU7/s1600/IMG_2765-horz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidgu7iqS4FKN7AdS5KykUjvAbUoPNrRib6ZE4LIj-ME4vzePY6rr-3HUUKZOaRYp4QH3yVMGcFsakeOskPqKGtsg2EvpLZd1BMo4RqAzzUhAMfuEEYmSGbhTQL24UPXdQ3KL6iglxtPPU7/s640/IMG_2765-horz.jpg" width="640" /></a><br />
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In the past, I've whipped these up even faster by leaving the banana whole, dunking it in the chocolate, a quick roll through nuts, and to the freezy bin. Yet when sharing, the bites are soooo much easier to pass around. <br />
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A great summer sweet-n-salty treat, and a very tasty way to reap some of those seed benefits: Vitimin E is abundant in <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=57">sunflower seeds</a>, and pumpkin seeds are little green packets of minerals - and <a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=82">great for men's health</a>. It's no wonder banana bites have been dominating the blogosphere this year!<br />
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<u><b>Recipe: Chocolatey Banana Bites</b></u></div>
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<i><br />Serves </i>3 </div>
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<i>Adapted from</i> <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Dipped-Frozen-Banana-Bites-352009">Bon
Appetit, April 2009</a></div>
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6 oz (175g) best quality dark chocolate (1 cup chopped / pieces)</div>
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1 1/2 Tb olive oil
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1/2 cup (50g) roasted unsalted peanuts</div>
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1/2 cup (50g) sesame seeds</div>
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1/2 cup (50g) pumpkin seeds</div>
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3 bananas</div>
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1) Melt chocolate and olive oil on med-low heat until smooth. </div>
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2) Chop nuts and seeds, and slice bananas about 1 cm.</div>
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3) When chocolate has cooled for about 10 mins, dip each piece in and roll in nut and/or seeds.</div>
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4) Place in a pan lined with wax paper, and freeze at least 1 1/2 hours. Store for a few days in the refridgerator.</div>
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Enjoy.<br />
Jo Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com1tag:blogger.com,1999:blog-1925834810535289653.post-89666615770100423112012-08-10T14:04:00.000+02:002015-09-04T23:07:40.532+02:00Chocolate-Cranberry Quinoa Cookies<div class="separator" style="clear: both; text-align: center;">
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Quinoa, oats, nuts, and dried cranberries in a cookie makes them breakfast appropriate, post-workout ready, and diet friendly. And they are sweet enough that kids like them too! Whatever type of people are in your family, this is a cookie that works for all.<br />
<a href="http://2.bp.blogspot.com/-cYHCKDpoASQ/UCTu-TEE1kI/AAAAAAAACvE/rv2gBb72qpw/s1600/IMG_2733.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-BkHlcC-HGcKI6md1z3xiKrHyHT4ORYfWQzQKSm1Lc_Sj0_sSuqxMnZBINNRk3SW3Ed5WfOIVZ2RhsfbycKfb2UKL9MTB9SFoOOl_DLdz286fQWyCWUDhuIZbjMMOJMTWeFiC1vdbpL9/s1600/IMG_2733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-BkHlcC-HGcKI6md1z3xiKrHyHT4ORYfWQzQKSm1Lc_Sj0_sSuqxMnZBINNRk3SW3Ed5WfOIVZ2RhsfbycKfb2UKL9MTB9SFoOOl_DLdz286fQWyCWUDhuIZbjMMOJMTWeFiC1vdbpL9/s200/IMG_2733.jpg" width="200" /></a><br />
Sneaking protein-rich quinoa into baked treats boarders on genius, in my book anyways. I like a little bit of<a href="http://2.bp.blogspot.com/-cYHCKDpoASQ/UCTu-TEE1kI/AAAAAAAACvE/rv2gBb72qpw/s1600/IMG_2733.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a> 'healthy' wherever I can get it.<br />
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Dark chocolate chunks and plump dried cranberries give them a definite sweetness. Almonds are toasted before used, to intensify their crunch and flavor.<br />
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They bake up nice and chewy, and make about two dozen very substantially sized cookies. I had two after a long run, which satisfied both a sweet tooth, and a need for a bit of carbs with staying power. They should keep well for a few days, but I doubt they will last that long.<br />
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Quinoa, what else can we sneak you in?<br />
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<u><b>Recipe: Choco-Cran Quinoa Cookies </b></u></div>
<div style="background-color: #d0e0e3;">
<i>Adapted from</i> <a href="http://www.epicurious.com/recipes/food/views/Almond-Cranberry-Quinoa-Cookies-380583">Bon Apetit Jan 2012</a></div>
<div style="background-color: #d0e0e3;">
<i>Serves </i>2 dozen large cookies</div>
<div style="background-color: #d0e0e3;">
<i>Time </i>45 minutes + cook time</div>
<div style="background-color: #d0e0e3;">
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<a href="http://1.bp.blogspot.com/-DGTkk3Zsw7I/UCTw0FNE_tI/AAAAAAAACvc/Ey1JpY6pB_8/s1600/IMG_2757.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh9H6FouGs0M4phbxO1FWcnHSO5WputEfZDIefB7Uoq1FbLsBEpI6Pl82EKPGRvVJ-FuQ26W0xwUFHFrLA30bUVxV-UHVdzDR8CVlQVtDxR2pArCgImgjPsfCRDimfL0Ts2ae6fm9B5Zh/s1600/IMG_2744.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggh9H6FouGs0M4phbxO1FWcnHSO5WputEfZDIefB7Uoq1FbLsBEpI6Pl82EKPGRvVJ-FuQ26W0xwUFHFrLA30bUVxV-UHVdzDR8CVlQVtDxR2pArCgImgjPsfCRDimfL0Ts2ae6fm9B5Zh/s320/IMG_2744.CR2" width="320" /></a>1/2 cup quinoa </div>
<div style="background-color: #d0e0e3;">
1 1/2 cups (185g) flour</div>
<div style="background-color: #d0e0e3;">
1 tsp salt</div>
<div style="background-color: #d0e0e3;">
1/2 tsp baking soda</div>
<div style="background-color: #d0e0e3;">
1/2 tsp baking powder</div>
<div style="background-color: #d0e0e3;">
1/2 cup (115g) butter, room temp</div>
<div style="background-color: #d0e0e3;">
1/2 cup (100g) brown sugar</div>
<div style="background-color: #d0e0e3;">
1/4 cup (85g) honey</div>
<div style="background-color: #d0e0e3;">
1 tsp vanilla extract</div>
<div style="background-color: #d0e0e3;">
1 tsp almond extract</div>
<div style="background-color: #d0e0e3;">
2 eggs</div>
<div style="background-color: #d0e0e3;">
1 cup (90g) rolled oats</div>
<div style="background-color: #d0e0e3;">
3/4 cup (100g) dried cranberries</div>
<div style="background-color: #d0e0e3;">
1/2 cup (100g) dark chocolate chunks</div>
<div style="background-color: #d0e0e3;">
1/2 cup (100g) toasted almonds</div>
<div style="background-color: #d0e0e3;">
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<div style="background-color: #d0e0e3;">
1) Start the quinoa cooking - add 1/2 cup water to the 1/2 cup grains, bring to boil, cover, turn off heat and let sit for 15 minutes. If your almonds are not already toasted, toss them in a dry pan and toast over medium heat 10 minutes or so. </div>
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2) Turn on oven to 355F / 180C. Line pans with baking paper. </div>
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3) Mix the dry ingredients in a medium bowl: flour, salt, baking soda and baking powder.</div>
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4) In a large bowl, cream together the soft butter, brown sugar, honey, and extracts. When smooth and fluffy, add in eggs one at a time. Slowly beat in flour. It will be a bit thick, as the quinoa will thin it out. </div>
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5) Stir in the semi-cooled quinoa,oats, cranberries, chocolate, and almonds. Spoon into large golf-balls and bake 14-16 minutes. </div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com1tag:blogger.com,1999:blog-1925834810535289653.post-26916317955293742112012-08-09T10:08:00.001+02:002015-09-04T23:30:06.216+02:00A Simple Salmon Laksa<div class="separator" style="clear: both; text-align: center;">
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A storm was making it's way through the southern villages of Czech Republic last Tuesday night. Luckily, we had soup. Not just any soup, but Laksa: a softly spicy, fragrant, Malaysian noodle soup. I hadn't thought <a href="http://1.bp.blogspot.com/-aXiNeh41-fw/UCLLMxziSAI/AAAAAAAACug/z-R3qgCpT0g/s1600/IMG_2607.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisvM5KHMruSWvH9k34BnMlZa-XQXgSYcAUhwEX1Rd2tIeadnlOJvoPBroxy4I4QSjI1SbMf6pEfNs66RuGVQ2o3yN96-_OqEZt8jkK5c0Rje2IYdptHvMuZ9sNn_voIqpuRU_iom8X2-i/s1600/IMG_2607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisvM5KHMruSWvH9k34BnMlZa-XQXgSYcAUhwEX1Rd2tIeadnlOJvoPBroxy4I4QSjI1SbMf6pEfNs66RuGVQ2o3yN96-_OqEZt8jkK5c0Rje2IYdptHvMuZ9sNn_voIqpuRU_iom8X2-i/s400/IMG_2607.jpg" width="400" /></a>of this soup since I was last in New Zealand, where it's made with some frequency, and most kiwis will tell you it's Indonesia's most appreciated contribution to their islands. <a href="http://en.wikipedia.org/wiki/Laksa">Sources cite Malaysia as the country of origin</a>, but also Indonesia and Singapore. Whatever the case, the influences are clear on the palate - a bit South-East Asian, a bit Chinese, and appreciated by all.<br />
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It reminds me of an incredibly tasty soup made last year, with <a href="http://josieleesuska.blogspot.cz/2011/08/lemongrass-coconut-soup-with-shrimp-and.html">shrimp and zucchini</a>, but was much more involved due to the long infusion the spices had in the broth. This version, adapted from an 'express' cookbook makes a very tasty broth with less time by NOT chopping the lemongrass and straining it out, but simply giving it a few good whacks to bruise the stalks, and letting them steep whole. The flavour still gets into the broth, but with less time and effort. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyT9sUKK1tj57-n1IJ5rguz20UAlN3qqFM76tWCkBDmEPrOJOVV-1UFnX0MZrSDKP2sLNcxYKJelde3r2l8H6puPHGgVQkXGuhQCbHSxD8V0kjN4iei3kHLyt0oQW73o2EQIYQdggK3hBP/s1600/IMG_2570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyT9sUKK1tj57-n1IJ5rguz20UAlN3qqFM76tWCkBDmEPrOJOVV-1UFnX0MZrSDKP2sLNcxYKJelde3r2l8H6puPHGgVQkXGuhQCbHSxD8V0kjN4iei3kHLyt0oQW73o2EQIYQdggK3hBP/s640/IMG_2570.jpg" width="640" /></a><br />
Baby bok choy is used, mainly because it just looks so cute while waiting on the counter-top, but the full sized variety would do just fine. We took heed from the Italians here as well, as the garlic is left whole, and scooped out at the end, as to not overpower. <br />
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This is a soup of soft, well-blended flavours, and only spicy if you want to add in the chili peppers at the end. It's a work-night favourite of my good friend who made it, as I saw the note 'Awesome!' scribbled in the corner of the recipe. And so it was. <br />
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<u><b>Recipe: A Simple Salmon Laksa Soup</b></u></div>
<div style="background-color: #d0e0e3;">
<i>Adapted from</i> <a href="http://www.amazon.co.uk/Ainsley-Harriotts-Gourmet-Express-Bk-2/dp/0563488603">Ainsley Harriott's Gourmet Express 2 </a></div>
<div style="background-color: #d0e0e3;">
Serves 3 - 4</div>
<div style="background-color: #d0e0e3;">
Time 40 mins</div>
<div style="background-color: #d0e0e3;">
Eat with Chenin Blanc / Reisling</div>
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<a href="http://3.bp.blogspot.com/-7NkOqANV_3A/UCLDlPJm-fI/AAAAAAAACts/-xW4ryO-5qo/s1600/IMG_2573.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjum5D_oy4xM92_3EYMp7tLMT3BtvFrnG-addaoVJLhM6uTSLgTExZNY2FTi2i9wdtCgrytBZaXYo7AfiG39-Qe-NeLHWzJp6wMooy2txDBwsVdctA6RVlmUXFVY8gaL74MMDyLwr_QmpG/s1600/IMG_2573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjum5D_oy4xM92_3EYMp7tLMT3BtvFrnG-addaoVJLhM6uTSLgTExZNY2FTi2i9wdtCgrytBZaXYo7AfiG39-Qe-NeLHWzJp6wMooy2txDBwsVdctA6RVlmUXFVY8gaL74MMDyLwr_QmpG/s320/IMG_2573.jpg" width="320" /></a>12 oz (300g) salmon fillet</div>
<div style="background-color: #d0e0e3;">
juice of 2 limes</div>
<div style="background-color: #d0e0e3;">
4 oz (100g) thick rice noodles</div>
<div style="background-color: #d0e0e3;">
peanut oil</div>
<div style="background-color: #d0e0e3;">
a 1 inch piece of ginger root, peeled and grated</div>
<div style="background-color: #d0e0e3;">
2 garlic cloves, left whole</div>
<div style="background-color: #d0e0e3;">
a bunch of green onion</div>
<div style="background-color: #d0e0e3;">
1 1/2 cups (450ml) vegetable broth</div>
<div style="background-color: #d0e0e3;">
1 can coconut milk</div>
<div style="background-color: #d0e0e3;">
1 stalk of lemon grass - left whole</div>
<div style="background-color: #d0e0e3;">
2 tsp red curry paste</div>
<div style="background-color: #d0e0e3;">
7 oz (200g) baby bok choy</div>
<div style="background-color: #d0e0e3;">
1 Tb soy sauce</div>
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garnish: sliced red chili, cilantro, green onion</div>
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1) Cube the salmon and let sit in lime juice for 15 minutes while prepping everything else.</div>
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2) Start the vegetable broth heating, and a big pot of water boiling for the rice noodles. Chop up all the veg - except lemongrass and garlic!</div>
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3) In a large pan, heat peanut oil on med, toss in the ginger, whole garlic, white parts of green onions, and cook a few minutes, until fragrant. Add broth and coconut milk. Bruise the lemongrass stalk by hitting a few times with something sturdy, and toss that in too, along with the curry paste. Let simmer 10 minutes. </div>
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4) Add bok choy, salmon, and soy sauce, and simmer another few minutes. During this, cook the rice noodles for 3-5 minutes, drain, and divide into bowls. Remove the lemongrass stalk and two garlic cloves from soup, ladle it over the noodles, and garnish according to taste. </div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com20tag:blogger.com,1999:blog-1925834810535289653.post-37131744475848492312012-07-26T13:22:00.000+02:002015-09-04T23:33:38.433+02:00Dried Plum and Oat Muffins<div style="color: purple;">
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<span style="color: black;">Who can resist a perfectly crumbly, gently sweet,
wholesome breakfast muffin? And when that very same muffin promotes a
certain, um, regularity..well, that is the added benefit of including
both prunes and oats in the same muffiny package. </span><br />
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<a href="http://1.bp.blogspot.com/-KlgUQ7cvHgk/UBBRyBD3YKI/AAAAAAAACtM/pLMZpWYmE_Q/s1600/IMG_2510.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5ZXxBJwGERrk-PuRD7WM5-RCXM0jCptyrvcRgh1ZuabAFZQOjIANftxdoYE5IpArmGIcrqRyrIs41cWb1_SZVHihDGj3pS2B4axw4E1UNXOlS6KamPh3iLoXwJqDQbCMesBJ0L_Cyf54/s1600/IMG_2498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5ZXxBJwGERrk-PuRD7WM5-RCXM0jCptyrvcRgh1ZuabAFZQOjIANftxdoYE5IpArmGIcrqRyrIs41cWb1_SZVHihDGj3pS2B4axw4E1UNXOlS6KamPh3iLoXwJqDQbCMesBJ0L_Cyf54/s320/IMG_2498.jpg" width="252" /></a><span style="color: black;">Prunes get a bad rap in the states. Abroad they don't seem to have attained the same stigma of being just a </span><span style="color: black;">bowl of something old and wrinkly next to grandma's bedside. Rather they can be a welcome addition to baked goods. </span><br />
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<span style="color: black;">Anywhere raisins are present, chopped prunes can be used for a bit more tangy sweetness and moisture.</span><br />
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<span style="color: black;">In these muffins, toasted almonds give a bit of texture. Oats and a mix of white and wheat flour make them ideal for brekkie. Orange zest, cinnamon, and nutmeg give it a bit of zing. And it's all quite healthy with honey and Greek yogurt added into the mix. </span><br />
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<span style="color: black;">Careful when they are warm, their addictiveness hides how filling they are. Perfect for a post-run / workout bite too!</span><br />
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<u style="color: purple;"><b>Recipe: Dried Plum and Oat Muffins</b></u></div>
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<i>Adapted from</i>: <a href="http://www.epicurious.com/recipes/food/views/Oatmeal-and-Prune-Muffins-13184">Gourmet, Oct 1991</a></div>
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<i>Serves </i>12</div>
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<i>Time </i>1 hr</div>
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1 cup flour (125g) - a bit of wheat flour is mixed in with this</div>
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<br />1/4 cup (55g) sugar</div>
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2 tsp baking powder </div>
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3/4 tsp salt</div>
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1 1/3 cup (115g) oats</div>
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3/4 cup chopped prunes</div>
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1/4 cup chopped toasted almonds</div>
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1/2 tsp cinnamon</div>
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1/4 tsp nutmeg</div>
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1 egg </div>
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1/2 cup milk</div>
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1/2 cup plain Greek yogurt</div>
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zest of one orange</div>
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1/4 cup melted butter - cooled (when melting it, add an extra Tb to use for greasing the muffin pan)</div>
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1/4 cup honey</div>
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1) Start the butter melting and preheat the oven to 200°C/400°F. </div>
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2) In a large bowl, mix together all the dry ingredients: flour, sugar, baking powder, salt, oats, prunes, almonds, cinnamon, and nutmeg.</div>
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3) In a medium bowl, whisk the egg. Whisk in milk, yogurt, orange zest, melted butter, and honey. </div>
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4) Oil or line muffin pan. Stir the wet mix into the dry one. Combine until no clumps. Scoop into muffin wells. Bake 20-25 minutes.</div>
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Enjoy.</div>
<div style="background-color: #d0e0e3;">
<span style="background-color: #d0e0e3;">Jo</span></div>
Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com2tag:blogger.com,1999:blog-1925834810535289653.post-59005506569984775872012-07-25T21:16:00.001+02:002015-09-04T23:23:47.207+02:00Fish Cake or Low-Carb Fish Burger?<br />
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What better way to power ourselves through the weeks than with a nice fish dinner? Unfortunately, most wallets do not support a steady supply of freshly caught whatever-the-trendy-restaurant-fish-is-at-the-moment. This does not, however, lead one to succumb to fish fingers. Even though I am sure there is a time and a place for reliving such frozen nostalgic goodness, I am even <i>more </i>certain that if you have 30 minutes of kitchen time, the tastiest and tangiest of all fish cakes can be on your plate in less time than a run to the supermarket's frozen aisle.<br />
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Fish cakes are what I dined on in university while caring for a well-off Jewish retiree, and they have always held this image for me. Food for discerning women.<br />
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I welcome a new age of fish cakes. In fact, I will start calling them fish burgers. I think more men will eat them this way. Burgers are manly. Burgers are burly. And since so many men I meet in Italy admit openly to being on a diet, they will also appreciate the bun-less low-carb aspect. It's a win-win. So while we know these are by definition fish cakes, just tell your family fish burgers are on the menu. <br />
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These are tangy. They've got zing from all angles. Horseradish, pickles, capers, and spicy peppers. Eaten with a fresh salad and a crisp, cold, mineraly glass of white wine, they go down with much more taste than any fish finger ever resembled. Fast, keeps the summer kitchen cool, budget-friendly, and most importantly, a fresh and bright taste with a crispy texture. Welcome, my new summer low-carb burgers. <br />
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<u><b>Recipe: Low-Carb Fish Burger (i.e. Fish Cakes)</b></u></div>
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<i>Serves </i>2</div>
<div style="background-color: #d0e0e3;">
<i>Adapted from</i> <a href="http://www.epicurious.com/recipesmenus/bonappetit/recipes" style="color: black;">Bon Appétit</a><a href="http://www.epicurious.com/recipes/food/views/Fish-Cakes-with-Coleslaw-and-Horseradish-Dill-Sauce-350960" style="color: black;">, Jan 2009</a></div>
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<i>Eat with </i><a href="http://blog.sfgate.com/wine/2009/03/30/falanghina-reconsidered/">Falanghina</a> (or a Pinot Grigio)</div>
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<b>sauce:</b></div>
<div style="background-color: #d0e0e3;">
zest of 2 lemons</div>
<div style="background-color: #d0e0e3;">
juice of 1 lemon </div>
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1/4 cup diced red onion</div>
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2 Tb diced pickles</div>
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2 Tb horseradish</div>
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2 Tb diced capers</div>
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2 Tb chopped parsley </div>
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1/3 cup mayonnaise </div>
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<b>fish cakes:</b></div>
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4 slices white bread</div>
<div style="background-color: #d0e0e3;">
10 oz (300g) white fish (mahi-mahi, swordfish, or even cod)</div>
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1 egg</div>
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2 small green chili peppers, de-seeded and diced</div>
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olive oil</div>
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crisp salad or coleslaw mix</div>
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1) zest and juice the lemons into a bowl. Add onion, pickles, horseradish, capers, parsley, and mayonnaise. Mix well and set aside. </div>
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2) In a food processor, whizz the bread slices into fine crumbs (useful to cube first). Set aside. Cut fish into cubes, place in food processor and gently whiz into small pieces, not so it's mush. In a bowl, whisk the egg, add the fish, 1 Tb of the sauce, and 1 cup of the bread crumbs. The remaining crumbs toss into a pan to eventually coat the fish cakes.</div>
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3) Shape into 4 - 6 patties. Coat in the remaining breadcrumbs. Heat the oil in a large pan and fry the fish cakes, about 3-4 minutes per side, until deeply golden.</div>
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4) Serve with salad and additional sauce.</div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com1tag:blogger.com,1999:blog-1925834810535289653.post-18285022042015715762012-07-20T14:40:00.003+02:002015-09-04T23:38:22.728+02:00Drink Your Peaches - With Bourbon Please.<div class="separator" style="clear: both; text-align: center;">
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Peaches are a hit on the menu right now. Peach and goat cheese salad.
Peach salsa on fish tacos. <a href="http://josieleesuska.blogspot.it/2011/07/peach-brie-quesadillas.html">Peach and Brie quesadilla</a>s. It simply goes on. So why not drink your peaches? <br />
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<a href="http://3.bp.blogspot.com/-gX8QxVtHekw/UAlPBXnIwBI/AAAAAAAACrw/RMfBFx-36i4/s1600/IMG_2435.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpyX68mgw3yv-WbHTH3mQkw0jPJ9syUy5SBzu_RfXEtismNPmFttHdsvSIb23tcUOf8SI2HRG5zCU7FFGvd2zf1eHRedlp-8R-1qrr2wIieZLddV0yQIYyR8ZNy3vcuv0GuceRQxqeU1g/s1600/IMG_2435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZpyX68mgw3yv-WbHTH3mQkw0jPJ9syUy5SBzu_RfXEtismNPmFttHdsvSIb23tcUOf8SI2HRG5zCU7FFGvd2zf1eHRedlp-8R-1qrr2wIieZLddV0yQIYyR8ZNy3vcuv0GuceRQxqeU1g/s320/IMG_2435.jpg" width="213" /></a>Hailing from the most excellent American state of Wisconsin, I've learned that the Old Fashioned classic can be slightly toyed with by replacing the whiskey with it's grape-based cousin, brandy. This week, having some bourbon in cupboard after the <a href="http://josieleesuska.blogspot.it/2012/07/banana-nut-muffins-with-maple-bourbon.html">maple-bourbon muffin glaze experiment</a>, I decided to use this, and to introduce another variation - peaches.<br />
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An Old Fashioned traditionally consists of whiskey, sugar, bitters, and lemon. More or less depending on your maraschino cherry predilection.<br />
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Here, the sugar is replaced by honey and smashed peaches, and the lemon with lime. Some mint is added in, so it takes on a Mojito-Old Fashioned vibe. Whatever the drink tradition may be, it hits the spot on Friday afternoon.<br />
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<u><b><u><b><br /></b></u></b></u>
<u><b>Recipe: Peach Bourbon Old Fashioned</b></u></div>
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<i>Serves </i>1</div>
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1/2 <b>peach</b></div>
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juice of 1/2 <b>lime</b></div>
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handful <b>mint</b></div>
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2 tsp <b>honey</b></div>
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2 oz shot <b>bourbon</b></div>
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<b>ice</b></div>
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<b>tonic</b></div>
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Slice the peach, toss in a glass. Add lime juice, mint leaves, and honey. Mash up a bit with your proper bar tools or the back of a big wooden spoon. Add bourbon, ice, and fill with tonic.</div>
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Enjoy.</div>
<div style="background-color: #d0e0e3;">
Jo</div>
<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-65627043679955766472012-07-17T15:13:00.000+02:002015-09-04T23:39:30.175+02:00Tapenade-Tuna Sandie<div class="separator" style="clear: both; text-align: center;">
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Looking to liven up sandwich time? In an effort to stretch the mid-week dollar, tuna is ending up back on my plate. This is not at all as depressing as it might sound. In fact, I look forward to tuna sandwiches as a simple and quick lunch that offers me those omegas and other fishy goodies, all in a can with a pop-top.<br />
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The saving grace, <i>tapenade</i>: a Provençal black olive spread. I simply cannot get enough of this tangy condiment. For years, a new jar would no sooner hit the shelf of my fridge before it was headed for the recycling bin...empty, and thoroughly enjoyed. <br />
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Here, <i>tapenade </i>livens up whatever best-quality tuna one can procure, married with a bit of capers and mustard, topped with vine-ripened tomatoes and crisp arugula, all stuffed in a fresh slice of focaccia bread. Heaven. For lunch. On a plate.<br />
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<u style="color: purple;"><b>Recipe: Tapenade-Tuna Sandwich</b></u></div>
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<i>Serves </i>1 - 2</div>
<div style="background-color: #d0e0e3;">
<i>Time </i>10 mins <br />
Adapted from<span style="color: black;"> <a href="http://www.blogger.com/goog_38985433" style="color: black;">Bon Appétit</a></span><a href="http://www.epicurious.com/recipes/food/views/Herbed-Tuna-Burgers-with-Tapenade-and-Tomatoes-242713" style="color: black;"> July 2008</a><br />
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1 large can (or 3 small) <b>tuna</b></div>
<div style="background-color: #d0e0e3;">
1 Tb red <b>onion</b>, minced</div>
<div style="background-color: #d0e0e3;">
1 Tb <b>capers </b>in salt, minced </div>
<div style="background-color: #d0e0e3;">
1 green <b>chili </b>pepper, deseeded and minced</div>
<div style="background-color: #d0e0e3;">
1/2 Tb grainy <b>mustard</b></div>
<div style="background-color: #d0e0e3;">
1 Tb black olive <b>tapenade</b></div>
<div style="background-color: #d0e0e3;">
<b>olive oil</b></div>
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<div style="background-color: #d0e0e3;">
2<b> tomatoes</b></div>
<div style="background-color: #d0e0e3;">
<b>arugula</b></div>
<div style="background-color: #d0e0e3;">
fresh <b>focaccia </b>bread</div>
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1) Combine tuna, onion, capers, chili, mustard, and tapenade in a bowl. Add enough olive oil to moisten. Salt/pepper if you like.</div>
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2) Slice focaccia in half, spread tuna mix, top with tomatoes and arugula.</div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-39973687047786255552012-07-17T12:12:00.004+02:002015-09-04T23:41:48.615+02:00Plum - Chili Salsa<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFRvLyn6LjPbdNmwsJ3ApE1yw2uvxV_PYkcmtUz08nBWB_j0Arin6C7v_KoLEgBXF5jDLH2350ZOA_zlf852WKYs8aMrh-jD_i6KiCJzcSKBpGMN1IqU_w9LzUnMdHBlE-qDbMbJh3phL/s1600/IMG_2405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFRvLyn6LjPbdNmwsJ3ApE1yw2uvxV_PYkcmtUz08nBWB_j0Arin6C7v_KoLEgBXF5jDLH2350ZOA_zlf852WKYs8aMrh-jD_i6KiCJzcSKBpGMN1IqU_w9LzUnMdHBlE-qDbMbJh3phL/s640/IMG_2405.JPG" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-XZdixt_PLCs/UAU0Y4pxgaI/AAAAAAAACpc/OXYtwGpH_lo/s1600/IMG_2402.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-9YQdpi8NGhfijBZAbQHVX6fHZcIJ0a8wWpJixJMcAJxwZw6c3akaxfyfKyR19wXQXIVQ9JoGHXTRIZIlzGnhkggm5J_kYRm4E9BbRDjyxOVYdsTAntGS_N8-4PFqViZrx6zgj2xktTK/s1600/IMG_2402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2-9YQdpi8NGhfijBZAbQHVX6fHZcIJ0a8wWpJixJMcAJxwZw6c3akaxfyfKyR19wXQXIVQ9JoGHXTRIZIlzGnhkggm5J_kYRm4E9BbRDjyxOVYdsTAntGS_N8-4PFqViZrx6zgj2xktTK/s400/IMG_2402.JPG" width="266" /></a>A nontraditional salsa in a traditional way.<br />
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Fruit salsa reigns supreme in summer on either chicken or fish. Or even just with chips and blended drinks.<br />
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Whatever fruit is laying around, mix it up with a bit of jalapenos/chili peppers, lime, red onion, cilantro and/or mint. Add a tomato or some corn if you fear straying too far away from the salsa tradition. Let flavors mesh for a few hours. Devour.<br />
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In a salsa, anything goes. Yet concerning the temperature of it, I am a bit more of a purist. I prefer the cool freshness of a salsa atop my meat. Others may enjoy it heated with the meat for the final few minutes.<br />
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Either way, bring on the fruity spiciness that is mid-summer.<br />
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<u><b>Recipe: Spicy Plum Salsa</b></u></div>
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<span style="color: black;"><i>Serves </i>4 </span></div>
<div style="background-color: #d0e0e3; color: purple;">
<span style="color: black;"><i>Time </i>20 minutes </span></div>
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<span style="color: black;"><i>Eat with</i> Muller-Thurgau</span><span style="color: black;"><br /></span></div>
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10-15 small plums, sliced and diced, 1 1/2 cups<br />
1/2 small red onion <br />
large handful cilantro<br />
a few leaves of mint<br />
3 jalapenos, (seeds removed in half)<br />
juice of half lime</div>
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Finely chop everything and mix. Refrigerate at least 2 hours. </div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-62846874378103545242012-07-12T16:22:00.002+02:002015-09-04T23:12:39.122+02:00Banana Nut Muffins with a Maple-Bourbon Glaze<span style="color: black;">Some might splash in a little Baileys in their morning coffee. Jokes all around of tapping into ones Irishness. Living as an American abroad, I sometimes find myself tending to downplay such Euro familial connections, and instead, head straight for what America stands for. This morning, that happened to be maple syrup and bourbon. </span><br />
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<span style="color: black;">Yes, banana nut muffins livened up with some mapley-bourbon goodness. </span><br />
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The muffins are fairly straightforward, with only a hint of maple and bourbon. But the glaze that transpired a few hours later, well, that makes them worthy of bringing to work.<br />
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For the first time, I used a bit of gelatin in a glaze. I think it helped the structure a bit. If you've got the extra ten minutes to wait around for it to 'bloom' in the water, I say give it a go. Otherwise, skip it, and the glaze should be a bit thinner, but still work out if the muffins aren't traveling far. <br />
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The deep maple-bourbon flavor marriage is grounded with a bit of whole-wheat flour and oats. Absolutely toothsome, and not overly sweet. Out. of. this. world.</div>
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<u style="color: purple;"><b>Recipe: Banana Nut Muffins with Maple-Bourbon Glaze</b></u></div>
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<i>Serves </i>16 - 18</div>
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<i>Time </i>60 mins </div>
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<b><i>Dry Mix:</i></b></div>
<div style="background-color: #d0e0e3;">
1 1/2 cup (190g) flour (half white, half wheat)</div>
<div style="background-color: #d0e0e3;">
1 cup (90g) oats</div>
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2/3 cup (145g) sugar</div>
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2 tsp baking powder</div>
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1 tsp baking soda</div>
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1/2 tsp salt </div>
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1 tsp cinnamon</div>
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1/2 tsp nutmeg</div>
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1 cup toasted almonds, chopped</div>
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<b><i>Wet Mix:</i></b></div>
<div style="background-color: #d0e0e3;">
1 egg</div>
<div style="background-color: #d0e0e3;">
3/4 c (175ml) milk</div>
<div style="background-color: #d0e0e3;">
1/3 cup (75g) melted butter</div>
<div style="background-color: #d0e0e3;">
1 Tb bourbon </div>
<div style="background-color: #d0e0e3;">
2 Tb maple syrup</div>
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1/2 tsp vanilla </div>
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4 ripe bananas, mashed</div>
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<i><b>Glaze</b>: </i></div>
<div style="background-color: #d0e0e3;">
<i>Adapted from</i> <a href="http://www.evilshenanigans.com/2009/09/apple-bacon-fritters-with-maple-bourbon-glaze/">Evil Shenanigans</a></div>
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1/8 sheet gelatin (or 1/8 tsp powder)</div>
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1 1/2 Tb water</div>
<div style="background-color: #d0e0e3;">
1 Tb bourbon</div>
<div style="background-color: #d0e0e3;">
1/2 tsp vanilla </div>
<div style="background-color: #d0e0e3;">
3 Tb maple syrup</div>
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2 cups (250g) powdered sugar</div>
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1) Heat oven to 400°F / 200°C. Grease a muffin pan. Start the butter melting. </div>
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2) Mash bananas in a medium bowl. Add the wet mix ingredients to this (including the now-melted butter.) Mix will.</div>
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3) Sift together all dry mix ingredients in a large bowl. </div>
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4) Add the wet to the dry. Scoop/pour into muffin form. Bake 20-25 minutes.</div>
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5) Make glaze: Soak gelatin in the 1 1/2 Tb cold water for 10 mins, then gently heat on the stove in a little pot. Whisk together the bourbon, vanilla, and maple syrup. Add in the gelatin water. Whisk in the powdered sugar. Stick in the fridge to thicken a bit. Pour glaze over cooled muffins.</div>
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Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-36029401076228755442012-07-11T22:43:00.002+02:002015-09-04T23:44:58.291+02:00Keep the Meat, Not the Heat.It's seems to be hot in nearly every time zone. Conversations with friends afar keep drifting to 'Its just so hot in my country X.'<br />
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After weeks of wailing about the weather and devouring salads for
breakfast, lunch, and dinner (and yes, I do mean breakfast), I craved
meat. <br />
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I recently hit upon what I consider to be summer-meat-ingeniousness: thin slices of beef, veal, or pork, wrapped around some veg, cooked for a mere ten minutes in a sauce of tomatoes plus broth, with a handful of fresh gnocchi cooking along in the same pan.<br />
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Complete dinner, twenty minutes tops, no oven, and one pan.<br />
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I am in roulade love.<br />
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For last week's version (with much prettier pictures), check out <a href="http://josieleesuska.blogspot.it/2012/06/veal-roulade-with-herbed-eggplant.html">Veal Roulade with Herbed Eggplant & Peppers.</a><br />
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<u><b>Recipe: Beef - Green Bean Roulade with Gnocchi</b></u></div>
<div style="background-color: #d0e0e3;">
<i>Serves </i>2</div>
<div style="background-color: #d0e0e3;">
<i>Eat with</i> Chianti Classico </div>
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<i>Time </i>20 mins</div>
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<div style="background-color: #d0e0e3;">
9 oz (260g) thinly sliced <b>beef/veal</b></div>
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a few big handfuls of <b>green beans</b>, ends trimmed</div>
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1 can stewed <b>tomatoes</b></div>
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1 cup <b>beef broth</b></div>
<div style="background-color: #d0e0e3;">
1 tsp dried <b>thyme</b></div>
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1/2 tsp dried <b>oregano</b></div>
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half a package of fresh <b>gnocchi </b>(from the refrigerator section)</div>
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<div style="background-color: #d0e0e3;">
1) Salt pepper the meat, stick the beans in the middle, and roll up. In a pan on med-high (with a bit of olive oil), brown meat for a minute on all sides. </div>
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2) Pour in the tomatoes and broth. Add thyme, oregano, and gnocchi. Bring to low boil, and let cook no more than ten minutes.</div>
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Enjoy.<br />
- Jo<br />
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<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-74859261468903731622012-07-07T01:30:00.001+02:002015-09-04T23:48:14.926+02:00Weekend Chill {Watermelon}<div class="separator" style="clear: both; text-align: center;">
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The week finishes. The weekend arrives. Sometimes as early as Thursday. When we are lucky. Sometimes not.<br />
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<a href="http://1.bp.blogspot.com/-Ha9YKlEtFVk/T_dvcYTyGBI/AAAAAAAACnw/hlX8Smn-jGs/s1600/IMG_2100.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ceJ4Iip1NCPnrR7pK9gnn4BdYEW6zxmbbtec6rrZVUAIPGpHjQidp3PVQcGuJ36OAdkiyuNW0iICvPsFIyfLPkmclMUXBWEHdjxB9rkMV98smLvNj2YinwuLO440TSXSW66eOn0ian_H/s1600/IMG_2100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ceJ4Iip1NCPnrR7pK9gnn4BdYEW6zxmbbtec6rrZVUAIPGpHjQidp3PVQcGuJ36OAdkiyuNW0iICvPsFIyfLPkmclMUXBWEHdjxB9rkMV98smLvNj2YinwuLO440TSXSW66eOn0ian_H/s320/IMG_2100.jpg" width="320" /></a>This week finished with an abundance of watermelon in the kitchen.<br />
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One glance at the stacks of deep red triangles on the plate and I heard the sound of ice clinking in glass.<br />
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Watermelon-basil mojitos were made. <br />
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There was still more melon. What better to do while sipping our drinks than make watermelon sorbet? The blender was already out, just a bit more blitzing, mix with strawberry yogurt and the same simple syrup that was used in the bevvies, and homemade sorbet was in the works. No ice cream maker, no problem. Freeze in a shallow metal pan for five hours, then blend again with a bit of milk, and creamy sorbet was gracing my spoon by midnight. <br />
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I hope to post more weekend chill ideas using a single seasonal fruit for both cocktail and frozen treat. One moment of post-work blitzing, two very lovely ways to keep cool over the week<u style="background-color: white; color: black;"></u>end.<br />
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<b style="color: purple;"><u>Continue to Recipe...</u></b><br />
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<u><b>Recipe: Watermelon-Basil Mojito</b></u></div>
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<i>Adapted from</i> <a href="http://food.lohudblogs.com/2011/08/24/recipe-watermelon-basil-mojitos/">Small Bites</a></div>
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<i>Serves </i>4</div>
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2 1/2 cups <b>watermelon</b></div>
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1/4 cup<b> simple syrup</b> (half water-half sugar, boiled, dissolved, cooled)</div>
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1 large handful <b>basil </b>leaves</div>
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<b>rum</b></div>
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<b>ice</b></div>
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<b>tonic/soda water</b></div>
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1) Puree watermelon in a blender. Strain through a mesh sieve (or even a fine colander).</div>
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2) Add simple syrup and basil to puree.</div>
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3) Ice in a glass, a shot or two of rum, fill with watermelon mix, top with tonic/soda water.</div>
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4) Unless you want basil in your teeth, go dig up a straw.</div>
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<u><b>Recipe: Watermelon-Strawberry Sorbet</b></u></div>
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<i>Serves </i>6</div>
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<i>Adapted from</i> <a href="http://www.eatingwell.com/recipes/watermelon_yogurt_ice.html">Eating Well </a></div>
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4 cups cubed <b>watermelon</b></div>
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1/3 cup<b> simple syrup</b> (half water-half sugar, boiled, dissolved, cooled)</div>
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9 oz. (250g)<b> strawberry yogurt</b></div>
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1/4 cup<b> </b><b>milk </b><b> </b></div>
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1) Puree watermelon in a blender. Strain through a mesh sieve (or even a fine colander). </div>
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2) Whisk in yogurt and simple syrup.</div>
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3) Pour into shallow metal pan and freeze six hours or more.</div>
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4) Scrape out into a blender, add a bit of milk and more simple syrup if you desire more sweetness, and puree until smooth.</div>
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Enjoy.<br />
Jo<br />
<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com2tag:blogger.com,1999:blog-1925834810535289653.post-12022778875451524002012-06-29T11:03:00.000+02:002015-09-05T00:03:03.571+02:00Eataly - Roma<div class="separator" style="clear: both; text-align: center;">
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<b><a href="http://www.roma.eataly.it/">Eataly in Italy.</a></b></div>
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<b><a href="http://www.blogger.com/goog_1417710286"><br /></a></b></div>
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<b><a href="http://www.roma.eataly.it/">In Roma.</a></b></div>
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There are countless reasons to adore this
railway-station-turned-food-emporium. Four floors of Italian delights
have been drawing in tourists and locals alike ever since it opened a
week ago. And I am told they have been streaming in the front door in droves
every single evening.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZLFR3mlW6UTb-ORpVKVQQBVtyJJsgwGfYVMHAeqruXA3Pajy4K1g3uTIMPm_Y8urT2w-5RnV51xhN78-k-CmT6oNR9clid9pDjCeaH55t0MK3lKYZ7rnGoL5CzakoM8C29DNqQHt3Tr5/s1600/IMG_1888-vert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZLFR3mlW6UTb-ORpVKVQQBVtyJJsgwGfYVMHAeqruXA3Pajy4K1g3uTIMPm_Y8urT2w-5RnV51xhN78-k-CmT6oNR9clid9pDjCeaH55t0MK3lKYZ7rnGoL5CzakoM8C29DNqQHt3Tr5/s400/IMG_1888-vert.jpg" width="302" /></a><a href="http://3.bp.blogspot.com/-FwciGQ7aA1w/T-1fr03ofwI/AAAAAAAACmw/R4O_t-LVSbM/s1600/IMG_1926-vert.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>The only way to get a few decent snaps of the
offerings was to go during the Italy-Germany Euro Championship semi-final. It
was empty. Loved it. It was essentially a private tour of food, books and maps. We strolled, marveled, and dreamed of the baskets-full of
goodies that will be our future bounty. Now is just an evening reconnaissance. <br />
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Eataly is of course cornering the whole local aspect. With so many products made in-house - buffalo mozzarella, gelato, and it appears even some beers. Wine is sold by the liter straight from the barriques mounted on the wall. Nearly every food station displays maps of Italy with regional designations of the specific product type colourfuly delinieated. <br />
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One display is particularly useful, a calender wheel of seasonal veggies specific to the surrounding Lazio region. Speaking of veg, by the produce they have a cute box plot of salads and herbs by the window. This lead one Italian friend to comment, "these designers have been around. This is so not Italian." I am sure she is right. Considering the success of New York's Eataly, it is clear much has been learned and seems to be successfully applied. Hopefully it sticks around.<br />
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The space itself is really quite impressive. One friend from New York
couldn't get over the size of this place. "The one in Manhattan is like
one-eighteenth the size!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdRhmPN0MIHkMRpvTeUP8qrHOXnNo10hjpwAph8RXAz6gakD1NljdkujTiLFRg6eEzwjGxhDtWr0DgUrv-BOSdGcaQSVC4_mFF6o-r2dSbnbV_h04_IU59lbYSy2SxZkrc-G_JYDHlw8m/s1600/IMG_1900-vert.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQdRhmPN0MIHkMRpvTeUP8qrHOXnNo10hjpwAph8RXAz6gakD1NljdkujTiLFRg6eEzwjGxhDtWr0DgUrv-BOSdGcaQSVC4_mFF6o-r2dSbnbV_h04_IU59lbYSy2SxZkrc-G_JYDHlw8m/s400/IMG_1900-vert.jpg" width="212" /></a>There have been articles floating about for months now discussing the
revitalization it hopes to bring to the<br />
<a href="http://2.bp.blogspot.com/-bAWN4buCU-w/T-1fgdlEhsI/AAAAAAAACmg/eoo9FEKo_To/s1600/IMG_1900-vert.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a>Ostiense area. The unused rail
terminal has been compared to many nasty things, and it all comes down
to it being an eyesore lurking over the horizon. A lot of PR has been
put out by Eataly on how their previous locations have elevated
struggling urban neighborhoods by setting up shop in brownfield sites. And a big injection of cash does make for a striking launch.<br />
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The
first two floors house a range of food items, kitchen tools, books, and
small snack areas. The third floor has some proper restaurants, and the
fourth was a bit empty, as it contains rooms for cooking classes.
Notices for culinary courses were in Italian, but I would imagine English language ones could be
on offer in the future.<br />
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The open-plan style works quite well for the space, allowing visiters to wander freely about. It seems also a bit unique to have the kitchen/prep areas so open. Everything normally kept in the back of house is instead only seperated by panes of glass. Transparency of production ties in nicely with the local element being touted.<br />
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Eataly, we will be good friends.</div>
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Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-69740611869972848242012-06-26T15:20:00.000+02:002015-09-05T00:06:15.471+02:00Veal Roulade {with Herbed Eggplant & Peppers}<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-Cdur-_oQ5Ko/T-mu0KvunrI/AAAAAAAAClg/fu0a9MD4Wds/s1600/IMG_1790-vert.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kN59x5rR_JqIjCwjC8k6att6ua3VIFKEA3NIDb1CAeHUk6MT1GG3ItLO0AF6bbtYivGGweN6wMVUqwxA6yzPpn7jT-MHmajXbR3vfNonWtJ7kfdf56fzlsltUrMfVMiqL6vF89B71B5S/s1600/IMG_1790-vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kN59x5rR_JqIjCwjC8k6att6ua3VIFKEA3NIDb1CAeHUk6MT1GG3ItLO0AF6bbtYivGGweN6wMVUqwxA6yzPpn7jT-MHmajXbR3vfNonWtJ7kfdf56fzlsltUrMfVMiqL6vF89B71B5S/s640/IMG_1790-vert.jpg" width="224" /></a>Some days lead one looking for a filling plate of meat.<br />
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These days do not come as a surprise. They predictably stop by on the very same days where a 15K run was had under an eighty-degree morning Roman sun. Everything fueling that grueling wake-up had been burned off, and I was ready for lunch by 10am. And I wanted a proper lunch. Salads be damned.<br />
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People always joke about the vast quantities of food slim girls are able to put away. It's been like this for as long as I can remember. You know those skinny girls in middle school who rivaled their older teenage brothers at the dinner table? I do. Something about genetics, something about lifestyle, but it gives skinny girls the go-ahead to chow down for years. Then they grow up. They learn to fit in with the other girls by joining fitness classes, or cycling groups. They also learn to keep their mouth shut in the locker room when others are griping about the insurmountability of those last few pounds. But those skinny ones who were never really that good at keeping their mouths shout received enough eye-rolls and nasty fusions of back-handed compliments combined with jealous taunting. Some of them abandon the group fitness charade. But some of them love, love, love to eat. So they run. Eventually, they love this as well.<br />
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I've been looking for the perfect summer flavours toss on some nice veal the butcher had on offer this week. This recipe hits that. Roulades are formed with minced eggplant (peeled, to increase its softness), sweet red pepper, and a veritable fireworks display of herbs. Five of them to be precise. Some dried, some fresh. Simmered on the stove in tomatoes and white wine for a mere 20 minutes thankfully does little to heat up the kitchen. Along with some fresh bread rolls, this is exactly what today's post-run appetite needed. Next time, I think I'll purée the remaining vegetable filling with the tomato sauce, for a bit more refinement, but today, a simple and hearty summer lunch.<br />
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<u><b>Veal Roulade {with Herbed Eggplant & Peppers}</b></u></div>
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<i>Adapted from </i><a href="http://www.blogger.com/goog_1627320249">Gourmet Jan 1990</a><i><a href="http://www.epicurious.com/recipes/food/views/Veal-Chops-with-Eggplant-and-Pepper-Stuffing-and-Roasted-Red-Pepper-Sauce-10265"> </a></i><br />
<i>Serves </i>3</div>
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<i>Eat with</i> Müller-Thurgau</div>
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<i>Time </i>50 mins</div>
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1 <b>onion</b></div>
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<b>olive oil</b></div>
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1 medium <b>eggplant</b></div>
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1 large red or yellow <b>pepper</b></div>
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3 cloves <b>garlic </b>(leave whole)</div>
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1/2 tsp each: dried <b>thyme</b>, <b>rosemary</b>, and <b>marjoram</b></div>
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1 Tb chopped fresh <b>sage</b></div>
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1 Tb chopped fresh <b>basil</b></div>
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<b>salt</b>/<b>pepper</b></div>
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14 oz (400g) of thin long <b>veal </b>cutlets</div>
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1/2 cup dry <b>white wine </b></div>
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1 can stewed <b>tomatoes</b></div>
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sprig <b>rosemary</b></div>
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<b>parsley</b></div>
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fresh <b>bread</b></div>
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1) Peel the eggplant, then finely chop the onion, eggplant, and pepper. In a dutch oven, or pan with high sides, gently cook the onion until soft. Add the eggplant, pepper, the 3 whole cloves of garlic, and the dried herbs. Cook on medium about 6 minutes until soft. Add the sage, basil, and salt/pepper to liking. Cook another minute.</div>
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2) Remove veg from the pan into a bowl. Lay out the strips of veal, salt/pepper, then use about half the eggplant/pepper mix to lightly cover the inner parts of the meat. Roll up and secure with a toothpick. Reserve the rest of the veg mix for serving.</div>
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3) In the same pan, heat up a bit more olive oil on med-low, and brown the roulades on all sides. When browned, add in the wine to deglaze the pan a bit. Add in the can of tomatoes, salt/pepper, and a sprig rosemary. Cover and let simmer on low for 20 mins.</div>
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4) To serve, mix the reserved veg with some of the tomatoey pan juices (optional step: purée together). Place on plates and top with slices of the veal roulades and parsley. </div>
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Enjoy.<br />
Jo<br />
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<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com2tag:blogger.com,1999:blog-1925834810535289653.post-55263617868592437102012-06-23T11:21:00.000+02:002015-09-05T00:16:44.886+02:00On Lakes and Salads<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI8XgVm9Ra1hN-o9qcdzNAw4z0CJPwn0QQV6Gwm6S2FBdEGKUbdZB4scV66CR4F9j6-rl4EUgFBqy9jaJGe83Waohku_2EssO2BoaY-z-5p38UJhN7H1ONUo5VsOP4GBAJGwdOnnXRGGY/s1600/IMG_1681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmI8XgVm9Ra1hN-o9qcdzNAw4z0CJPwn0QQV6Gwm6S2FBdEGKUbdZB4scV66CR4F9j6-rl4EUgFBqy9jaJGe83Waohku_2EssO2BoaY-z-5p38UJhN7H1ONUo5VsOP4GBAJGwdOnnXRGGY/s640/IMG_1681.jpg" width="640" /></a><br />
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The shoreline is filled with bodies of all shapes and sizes. A clang rings out as a metal folding table is unfolded and an electric hotplate is ritually placed atop. A mum and a granny start a big pot of water boiling for the coming pasta. A couple of toddlers proudly bear their birthday suits and rush into the water. The lake is much different than the beach. Families load up the car with enough equipment to spend all week at the shoreline. Yet they are here just for the day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxONFRuc2wBGQsmcDh63IIVsqZMyGVsCZunf3Jp4T4CWt-oJN0Huz_Aonn_LEnZjJY_th5NLmUpoCQalbkyqamxxN7ntGXdh3NmQReqRCx6MDaCCer8Ret_FmUdP7aVqaLlhNir8EGHdo/s1600/IMG_1685-horz.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOxONFRuc2wBGQsmcDh63IIVsqZMyGVsCZunf3Jp4T4CWt-oJN0Huz_Aonn_LEnZjJY_th5NLmUpoCQalbkyqamxxN7ntGXdh3NmQReqRCx6MDaCCer8Ret_FmUdP7aVqaLlhNir8EGHdo/s640/IMG_1685-horz.jpg" width="640" /></a><br />
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Lake Bracciano is just north of Rome. At first glance, it seems a bit rougher, almost like you can feel the
cramped flats on the outskirts of the city from where the families left
early that morning. Teenage girls sport undergarments in place of swimming suits. Boys shout from open doors of a camper van, while at their feet a dog lies panting. There are more bald spots here than at the beach. More bad tattoos. More bellies. The shore is covered in black pebbles that are much too hot to lie comfortably on. There is no gentle aroma of fried fish, or the view of perky bronzed cheeks.<br />
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Of course, the games people play are the same. The coquettish ball tosses in the water. The shrieking, the yelling, and finally a mum scolding. The leisurely way one's stomach finally decides it is hungry. This is what I know. Lake food. Upon deciding to head to the lake last weekend, my hands went into action. Slicing any available fruit, tossing in some basil, and letting sit in the freezer until departure. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVTSmLiRbdZObUqAr_dbpH3dJMtxWh417OSkm88eAKYxcYLy3fatoZjCqikd_KEuTV8BebrpNtZbLCK4aRtSCjszNvV08Ph5oN32kV_cw90FqA2A79a6RjyaHDT12aJzx5ux3GV-KDJW/s1600/IMG_1747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8wVTSmLiRbdZObUqAr_dbpH3dJMtxWh417OSkm88eAKYxcYLy3fatoZjCqikd_KEuTV8BebrpNtZbLCK4aRtSCjszNvV08Ph5oN32kV_cw90FqA2A79a6RjyaHDT12aJzx5ux3GV-KDJW/s640/IMG_1747.jpg" width="640" /></a><br />
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Hours later, after a swim (in water that was quite clear for a lake), when the stomach started to plead, the fruit salad was revealed. An Italian friend: "You have salad? With basil? On fruit?" Oh no. <a href="http://josieleesuska.blogspot.it/2012/04/flavias-strawberry-pasta.html">Another sanctum Italian food custom has been breached</a>. This happens all too often.<br />
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Basil or no basil (mmm...or sometimes mint), fruit salad at the lake is comforting. I feel like in Wisconsin again. Almost. <br />
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For another freeze-friendly picnic salad, see last week's <a href="http://josieleesuska.blogspot.it/2012/06/green-bean-hazelnut-salad-summer-style.html">Green Bean and Hazelnut Salad</a>.<br />
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<u><b>Basil Fruit Salad</b></u></div>
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<i>Serves </i>2</div>
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1 <b>cantaloupe</b></div>
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4 <b>nectarines</b></div>
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2 fresh <b>figs</b></div>
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handful toasted <b>almonds</b></div>
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handful fresh <b>basil</b></div>
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sweet <b>balsamic syrup</b></div>
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Cut and make a salad. It does freeze well (minus the almonds) to be taken on a sunny journey.</div>
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Enjoy.<br />
- JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com3tag:blogger.com,1999:blog-1925834810535289653.post-50616531011176816622012-06-18T15:37:00.004+02:002015-09-05T00:19:40.184+02:00Green Bean & Hazelnut Salad - Summer Style<div class="separator" style="clear: both; text-align: center;">
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Hazelnuts and green beans adorning the Thanksgiving table is a given. But in summer? Not usually the first thought. There are three excellent reasons why this makes a fantastic summer dish:<br />
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1) It's picnic perfect.<br />
<ul>
<li>Stick in the freezer for a few hours and it can withstand an afternoon at the beach. By the time your stomach is ready, it will have reached a perfect temperature. And no creamy dressing or bacon makes it sun-safe and won't frighten your bikini-clad companions.</li>
</ul>
2) Hazelnuts rock. <br />
<ul>
<li> Summer is witness to an abundance of almond-focused dishes. Any why not? They are great with fruit, grilled fishes, and so on. Yet health wise, hazelnuts pack in just as much good stuff as their almondy counterparts. While there are many dangers of the summer, what with sharks and UV rays, finding oneself in an almond-rut should also be warned against. The prevention: from time to time, reach for hazelnuts.</li>
</ul>
3) Less carbs and time to cook than pasta.<br />
<ul>
<li>Self-explanatory. Yes, both produce the kitchen heat required for a boiling pot of water, but these babies only take 3 minutes to boil. Compared to an 8-11 minute spaghetti <i>al dente</i> time, the choice is clear. And, um, these guys are <i>vegetables</i>! </li>
</ul>
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<u><b>Recipe: Green Bean and Hazelnut Salad</b></u></div>
<div style="background-color: #d0e0e3;">
<i>Serves </i>2 as a light lunch / 4 as a side</div>
<div style="background-color: #d0e0e3;">
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<a href="http://2.bp.blogspot.com/-XTO00fO2918/T98qoupN-OI/AAAAAAAACjc/2w2vXhixY04/s1600/IMG_1705.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT9_4swVGv04N9cVSm_LdBpmVVaXaGrY1yhEIGAWxesyD-L-AlEEk7G1ebQ5XKoncrGqRW-ItNccmELM4Fb2n326BCXSOkIGjKbU8WOcIna9NRkUNCOT_S4ijI4XCALjzf3iBVi5f2bAC/s1600/IMG_1705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpT9_4swVGv04N9cVSm_LdBpmVVaXaGrY1yhEIGAWxesyD-L-AlEEk7G1ebQ5XKoncrGqRW-ItNccmELM4Fb2n326BCXSOkIGjKbU8WOcIna9NRkUNCOT_S4ijI4XCALjzf3iBVi5f2bAC/s320/IMG_1705.jpg" width="320" /></a></div>
<div style="background-color: #d0e0e3;">
Large bunch Italian <b>flat green beans</b> (or any local bean)</div>
<div style="background-color: #d0e0e3;">
1/4 cup chopped <b>hazelnuts </b>- no skins</div>
<div style="background-color: #d0e0e3;">
1 <b>shallot</b></div>
<div style="background-color: #d0e0e3;">
1 1/2 Tb <b>butter</b></div>
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<br /></div>
<div style="background-color: #d0e0e3;">
2 Tb <b>olive oil</b></div>
<div style="background-color: #d0e0e3;">
1 tsp<b> balsamic vinegar</b></div>
<div style="background-color: #d0e0e3;">
2 tsp grainy <b>mustard</b></div>
<div style="background-color: #d0e0e3;">
sea <b>salt</b></div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
1) Chop beans into 1 inch bites, boil in a large pot of salted water for about 3 minutes. Strain out beans into a bowl of ice water to stop the cooking.</div>
<div style="background-color: #d0e0e3;">
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<div style="background-color: #d0e0e3;">
2) While beans are cooking, heat a dry cast iron on medium and toast the chopped nuts a few minutes. Add the butter, then the chopped shallot. Cook a few minutes until softened.</div>
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3) In a cup, mi together the olive oil, vinegar, mustard, and salt. Whizz together (or stir with a fork til your wrist hurts.) Add all together in a big bowl. Chill 20 minutes before serving.</div>
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Enjoy.<br />
- JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-42524684518422966122012-06-15T13:38:00.000+02:002015-09-05T00:23:49.142+02:00..and this is the beef<h3 style="text-align: center;">
<b><span style="color: purple;">{Steak with a Cilantro Dressing & a Bresaola Potato Salad}</span></b></h3>
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Some days must be witness to a little beefy indulgence. Make no mistake, this is not whatever the newest mcmassive hamburger is being promoted in the adverts. Rather, what a better accompaniment to a nice beef steak than a little bit more beef? <br />
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First came the bresaola-wrapped potato salad. The following day, some gorgeous Chianina steaks were waiting to be topped with a spicy-cilantro dressing. Hmmmm...no time to do up a side, how about that potato salad with the thin slices of cured beef? Yes please, said the stomach.<br />
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The potato salad is based out of <a href="http://www.jamieoliver.com/tv-books/cook-with-jamie">Cook with Jamie</a>. It's a slight twist on the classic - with lemon, horseradish, and celery. I find it brilliantly refreshing in the summer. Boiling the potatoes is done in the cool of night, of course. Replacing the crème fraiche with plain yogurt keeps it light, and I would even say that it is begging to be taken out for a picnic.<br />
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<a href="http://2.bp.blogspot.com/-oP6z84fBPxE/T9sXjqH7V5I/AAAAAAAACiw/JqsxJyuK_ms/s1600/IMG_1614.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPD-u6EfpSplaSz2uTszmkY6Stxj1FKoRaDax4Vo88aXz0H4ajBtjoiQwIC_e7uc5SXkCWGfPrtbwcwdydIgRiYpi3oXoPtfCDBIg3P_ZGtgcOm6jgy4tK7EcW3IycmK8Rccoyz57jHt73/s1600/IMG_1614.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPD-u6EfpSplaSz2uTszmkY6Stxj1FKoRaDax4Vo88aXz0H4ajBtjoiQwIC_e7uc5SXkCWGfPrtbwcwdydIgRiYpi3oXoPtfCDBIg3P_ZGtgcOm6jgy4tK7EcW3IycmK8Rccoyz57jHt73/s200/IMG_1614.jpg" width="200" /></a>Alongside a choice cut of meat with a spicy topping, the coolness of the salad complements perfectly, while the lemon-horseradish acts as a palette cleanser. A surprisingly fantastic beefy combination.<br />
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And moo said the cow.<br />
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<u><b>Recipe: Cilantro Sauce for Steak</b></u></div>
<div style="background-color: #d0e0e3;">
<i>Serves </i>2</div>
<div style="background-color: #d0e0e3;">
<i>Time </i>5 mins</div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
1 medium bunch <b>cilantro </b>(fresh coriander) </div>
<div style="background-color: #d0e0e3;">
1 small clove <b>garlic</b></div>
<div style="background-color: #d0e0e3;">
1/2 a medium <b>shallot </b></div>
<div style="background-color: #d0e0e3;">
juice of half <b>lemon </b>or <b>lime</b></div>
<div style="background-color: #d0e0e3;">
a glug of <b>olive oil</b></div>
<div style="background-color: #d0e0e3;">
1/2 tsp <b>cumin</b></div>
<div style="background-color: #d0e0e3;">
1/2 deseeded <b>jalapeno </b>(or a good sprinkling of crushed red pepper flakes)</div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
Mix all in a small food processor until blended. Adjust to taste. Serve over top of 2 choice steaks.</div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3; color: purple;">
<u><b>Recipe: Horseradish Spiked Potato Salad in Bresaola</b></u><br />
<u><b><br /></b></u></div>
<div style="background-color: #d0e0e3;">
<a href="http://1.bp.blogspot.com/-f05zaQU6chg/T9sXvdef0JI/AAAAAAAACjA/FCjt2WWihEQ/s1600/IMG_1655.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLAEnrmv7eOzB2IwEuiSrdWVJZ9R2O1Td8TO5SwZpRWgHozIAVO7tTU_r77cQJxX3gPNxF_kAf607KPxKuodXRuCzYxY6nAp3p-JQDbVYaftGZDn5KP3eGg2EpbqP8JGvwud835z2v7cr/s1600/IMG_1655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLAEnrmv7eOzB2IwEuiSrdWVJZ9R2O1Td8TO5SwZpRWgHozIAVO7tTU_r77cQJxX3gPNxF_kAf607KPxKuodXRuCzYxY6nAp3p-JQDbVYaftGZDn5KP3eGg2EpbqP8JGvwud835z2v7cr/s320/IMG_1655.jpg" width="320" /></a><i>Serves </i>4</div>
<div style="background-color: #d0e0e3;">
<i>Time </i>35 minutes</div>
<div style="background-color: #d0e0e3;">
Adapted from <a href="http://www.jamieoliver.com/tv-books/cook-with-jamie">Cook with Jamie</a> p.30 </div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
1.5 lbs (680g) tiny <b>potatoes</b></div>
<div style="background-color: #d0e0e3;">
juice of 2 <b>lemons</b></div>
<div style="background-color: #d0e0e3;">
3 Tb plain <b>yogurt</b></div>
<div style="background-color: #d0e0e3;">
3 tsp <b>horseradish</b></div>
<div style="background-color: #d0e0e3;">
3 stalks <b>celery </b>- chopped</div>
<div style="background-color: #d0e0e3;">
handful of <b>parsley</b></div>
<div style="background-color: #d0e0e3;">
1 tsp dried <b>tarragon</b></div>
<div style="background-color: #d0e0e3;">
2 hard boiled <b>eggs </b>- sliced</div>
<div style="background-color: #d0e0e3;">
<b>salt/pepper</b></div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
<b>celery leaves </b>- thinly sliced </div>
<div style="background-color: #d0e0e3;">
12 slices <b>bresaola </b>(Italian cured beef)</div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
1) Scrub, don't peel, and boil the potatoes until soft when poked with a fork (25 mins). While cooling, mix together in a large bowl the lemon juice, yogurt, and horseradish. Taste and adjust the lemon/horseradish to your liking. Mince and add the celery, parsley, and tarragon. Stick in the fridge while cutting the potatoes into quarters. Do the same with the boiled eggs. Gently stir the potatoes and eggs into the dressing. </div>
<div style="background-color: #d0e0e3;">
<br /></div>
<div style="background-color: #d0e0e3;">
2) To serve, lay 3 slice of bresaola on a plate, and top with a portion of potato salad. Garnish with fresh celery leaves. It gets better the next day.</div>
<br />
Enjoy.<br />
JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-91665295178097874792012-06-13T13:57:00.000+02:002015-09-05T00:32:43.072+02:00Pistachio Cheesecake with Cardamom-Orange Glaze<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
There are no words. There is only cake.</div>
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<b><u>Recipe: Pistachio Cheesecake with Cardamom-Orange Glaze</u></b></div>
<div class="separator" style="background-color: #d0e0e3; clear: both; text-align: left;">
<i>Serves </i>12</div>
<div class="separator" style="background-color: #d0e0e3; clear: both; text-align: left;">
<i>Time </i>overnight</div>
<div class="separator" style="background-color: #d0e0e3; clear: both; text-align: left;">
<i>Eat with</i> Muscat / Viognier</div>
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<b><br /></b></div>
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<b>Crust</b>:</div>
<div class="" style="background-color: #d0e0e3; clear: both; text-align: left;">
14 oz (400g) sweet <b>biscuits </b>(vanilla wafers or other tea cookies of choice)</div>
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<br />1/3 cup (75g) melted <b>butter</b><a href="http://4.bp.blogspot.com/-cB7YKxa4wc4/T9OdLCT9ebI/AAAAAAAACiM/imEXUxWpSow/s1600/IMG_1572.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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3.5 oz (100g) blanched <b>almonds</b></div>
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1 tsp ground <b>cardamom </b><a href="http://4.bp.blogspot.com/-cB7YKxa4wc4/T9OdLCT9ebI/AAAAAAAACiM/imEXUxWpSow/s1600/IMG_1572.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
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<i>optional</i>: a bit of <b>sugar </b></div>
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<b>Filling</b>:</div>
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3 x 8oz (680g) packages of <b>cream cheese</b></div>
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8 Tb of orange blossom <b>honey</b><b> </b></div>
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4 <b>eggs</b></div>
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1/3 cup (80ml) heavy <b>cream </b></div>
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2-3 tsp of <b>orange blossom water</b></div>
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zest of one <b>orange</b></div>
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<b>Glaze</b>: (adapted from<a href="http://www.angelasfoodlove.com/food-blog/2009/3/28/yogurt-and-pistachio-cheesecake-with-cardamom-oranges-takes.html"> Angela's Food Love</a>)</div>
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3/4 cup <b>orange juice</b></div>
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juice of 2 <b>limes</b></div>
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3 Tb <b>orange blossom honey</b></div>
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3 Tb <b>acacia honey</b></div>
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2 Tb <b>chestnut honey</b></div>
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8 <b>cardamom pods </b>- only the inner seeds well crushed (mortar-pestle/spice grinder)</div>
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2 handfuls of chopped <b>pistachios</b></div>
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1) Heat oven to 375F/190C. Get out a spring-form pan and rub a bit of butter around the insides. </div>
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2) Make the crust: In a food processor/plastic bag with rolling pin, crush the biscuits and almonds. In a bowl, work in the melted butter, cardamom, and optional sugar so that it is slightly moist.</div>
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3) Press 2/3 of the crust into the bottom of the pan. Reserve the rest for the topping.</div>
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4) In a large bowl, mix together on high the cream cheese and honey. Slowly mix in the eggs. Finally, mix in the cream, orange blossom water and zest. Beat only until well incorporated.</div>
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5) Pour into the pan. Place in a water bath (i.e. in another larger pan filled with 1 cm of water.) Cover with aluminum and bake 1 hour 15 minutes. Take off the aluminum after 45 minutes. Check at 1 hour (if your pan is large, it may be finished at this point.) When slightly darkened on top and it doesn't wiggle too much, turn off oven, but keep the pan in the oven with the door open for 20 minutes. This will help prevent post-bake cracking. </div>
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6) When the cake is still warm, mix the chopped pistachios with the remaining crust crumbles and gently place over top of cake. Let cool. Refrigerate for 6-10 hours. </div>
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7) Make glaze: in a saucepan, heat orange juice, lime juice, honeys and crushed cardamom seeds until softly boiling. Lower heat and simmer until thickened (about 15 minutes). Let cool completely. Pour over top of cooled cheesecake and refrigerate again at least 1 hour.</div>
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Enjoy.<br />
Jo<br />
<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com6tag:blogger.com,1999:blog-1925834810535289653.post-18081037498146327542012-05-16T22:32:00.002+02:002015-10-03T05:36:42.441+02:00Learning about Favas (and a Spring Pea-Fava Pesto)Once, there was a recipe that looked oh-so-very-tasty. It was a pasta with a fava pesto sauce. Fava beans were beautifully photographed in the half-shell. Scattered across the brown paper bag they were purchased in, the green, slightly fuzzy, pods had been discarded and a steaming plate of pasta was in the forefront. I made it within days. And it sucked. I mean, it was so bitter even copious amounts of cheese (my usual fix-it) left me feeling pretty disappointed.<br />
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Still, ever curious about the world of favas, I did some asking around. Illumination my friends, pure fava illumination. There is a double shell. Yep. Now, if you want to eat them raw, snack-style, the double shell need not be removed. In fact, one doesn't even notice it. But if you want to cook them, even slightly, the outer jacket of the fava bean has got to go. The way to do this is get a pot of water boiling, and in the meantime, start popping the fava beans out of the pods. Then toss in the pot and boil for 1 minute. Have a bowl of ice water ready for when you scoop them out of the pot. You want to stop the cooking or it will be too difficult to peel. After cooled, strain from the water, and pop the bean in half to reveal the <i>inner </i>bean. This is what you want. The outer jackets can be tossed.</div>
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Now that you've done a bit of kitchen soul-searching to find your inner bean, feel free to stick it all in a food processor and mix up into a pesto. I had some fresh peas around, so I boiled them for about 5 minutes (along with the inner fava beans) to do a pesto with some basil and Pecorino cheese. It was really nice on top some simple fish fillets (with the old peas 'n carrots stand-by, which, at times, can fit the bill perfectly.) But the next day, mixed into a pot of some perfectly<i> al dente</i>-ed spaghetti, it turned transcendent. Now, unless you are deathly allergic to them, run, don't walk, and go get yourself some favas! </div>
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<a href="http://3.bp.blogspot.com/-2wtlKGxDvho/T7GK8gOr2eI/AAAAAAAACho/xrXzUdAlD3Y/s1600/IMG_1536.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYfXGjxX7UIQ3OQfyM_80_PIyp3zMMc37BCBHSHa4Vh8lL0bYzs040tRNDzYolizwtEsjO84wHg1TN1f3nZr7EuLkgoTHziXMmkitzjVpvnr8KpHuF56KM2LokiyYCpS60RAeQYTULLdK/s1600/IMG_1536.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYfXGjxX7UIQ3OQfyM_80_PIyp3zMMc37BCBHSHa4Vh8lL0bYzs040tRNDzYolizwtEsjO84wHg1TN1f3nZr7EuLkgoTHziXMmkitzjVpvnr8KpHuF56KM2LokiyYCpS60RAeQYTULLdK/s320/IMG_1536.JPG" width="213" /></a><u style="color: purple;"><b>Recipe: Fava-Spring Pea Pesto</b></u></div>
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Serves 4 (on fish or 1 lb / 500g pasta)</div>
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1 cup <b>favas </b>- removed from pods</div>
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1 cup <b>peas </b>- removed from pods</div>
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1/3 - 1/2 cup grated <b>Pecorino Romano </b>cheese</div>
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handful of fresh <b>basil </b>leaves </div>
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3 Tb excellent <b>olive oil</b></div>
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3 Tb <b>water </b>reserved<b> </b>from boiling the fava beans</div>
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1/2 tsp <b>salt</b></div>
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1) Follow the above-described method to get to the true inner fava beans. Remember to save a little cup of the fava-boiling-water.</div>
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2) In another pot of boiling water (or the same if you strained out with a spoon the earlier favas) cook the peas and favas for 4-5 minutes. Strain and let cook a minute.</div>
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3) In a food processor, mix together the favas, peas, grated Pecorino cheese, basil, olive oil, fava water, and salt. Taste as you're mixing and adjust as desired.</div>
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Enjoy.<br />
- Jo<br />
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Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-3925819946826577452012-05-13T21:57:00.001+02:002015-10-03T05:40:06.517+02:00Enthusiastic Eaters and an Artichoke Frittata<div class="separator" style="clear: both; text-align: center;">
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Cooking can be as simple or as complex as you make it. A long rambling recipe can be such a joy to read and an inspiration with scrumptious results. A quick post-market lunch of hand-made tortellini and mushrooms picked lovingly by the same elderly man who sold them to you can be so ultimately satisfying in such a different way.<br />
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What we sometimes forget, however, is the tremendous impact of the people whom we are cooking for. It's almost like dating. First, you have the compatibility factors. How much salt, any dietary restrictions, and other personal preferences. But then comes something less tangible. Chemistry, I believe it is often called. It transcends the actual contents of the meal and touches a much more personal level. You can cook and eat with someone who likes the exact same things as you, but something just doesn't click. Maybe they are too critical, or not critical enough. Maybe they desire a formal presentation and you are more of a pan-to-plate kind of a cook. Whatever the case, finding good eating companions can sometimes be more of an accomplishment than tracking down an authentic truffle oil. <br />
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It's true I've not posted a recipe in quite some time. Maybe I was lacking the company of enthusiastic eaters. Or maybe I just got buried under life like so many of us tend to get.<br />
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Today I had a moment, an artichoke frittata brunch moment to be precise, in which to pause and be grateful for new friends who are very enthusiastic eaters. And this is something to appreciate. <i> </i><br />
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<i>(Although, seeing as it is mother's day, I wish I lived close enough to share brunch with you, mum!)</i><br />
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<u><b>Recipe: Artichoke Frittata</b></u></div>
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<i>Serves </i>2</div>
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1 whole <b>artichoke</b>, trimmed, prickly bits removed, and sliced into wedges (or 1/2 cup from a jar)</div>
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juice of 1/4 <b>lemon</b></div>
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6 <b>eggs </b></div>
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2 Tb <b>milk</b></div>
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1/2 tsp <b>salt</b></div>
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a smattering of freshly ground <b>white pepper </b></div>
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2 Tb <b>olive oil</b></div>
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1/2 cup grated <b>Pecorino </b>or <b>Parmesan</b></div>
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<b>toast</b></div>
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1) If you are using a fresh artichoke, start that right away because it needs to pre-cook. If you don't know how to trim and slice it, just watch a few online videos, it's not so hard. Basically, you want the stiff outer leaves removed as well as the inner-thistle bits. Once you have it in thin wedges, toss in a small pot and pour just enough water to come up half-way. Add lemon juice. Cook on low heat for 10-15 mins until softened.</div>
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2) Whisk eggs, milk, salt and pepper. Stir in artichokes (strain out any cooking liquid that remained). Heat a cast-iron pan and drizzle in the olive oil. Careful not to let it get too smoking-hot, and pour in the egg mix just before it gets to that point. </div>
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3) Pre-heat broiler. Cook eggs on stove top until edges are nice and firm. Stick in the preheated oven for another 2 minutes to cook the top part. </div>
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4) Top with freshly grated Pecorino (or Parmesan if you are in a pinch.) With whole-wheat toast and nice black tea - brunch perfection.</div>
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Enjoy.<br />
- Jo<br />
<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com2tag:blogger.com,1999:blog-1925834810535289653.post-3156259594241812892012-04-02T09:31:00.001+02:002015-10-03T05:47:26.091+02:00Flavia's Strawberry Pasta<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOjCn4sAZXP621J0bCFMXOOZ66fq17Jp8wjgbEnDIllXExxSV6xRWCxnJjQ3vu6lSVskUbOVRMRVnb9Lt4C6Z5TGpdo4nbuYYEpRJbp5ZkfjmGDc-EkVEp7zPSQ5Mx5p79dZwZo1fbsFc/s1600/IMG_1287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixOjCn4sAZXP621J0bCFMXOOZ66fq17Jp8wjgbEnDIllXExxSV6xRWCxnJjQ3vu6lSVskUbOVRMRVnb9Lt4C6Z5TGpdo4nbuYYEpRJbp5ZkfjmGDc-EkVEp7zPSQ5Mx5p79dZwZo1fbsFc/s640/IMG_1287.jpg" width="640" /></a></div>
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Strawberry pasta salad with cucumbers, fresh mozzarella, and basil turned out to be a refreshing spring lunch. I can imagine this as a sort of picnic fare, as it is best at room temperature and would travel well. With a sweet balsamic glaze and a pinch of salt it was still a dish with a soft flavour. I am toying with the idea of switching out the mozzarella for some tangy chucks of feta cheese next time.<br />
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<u style="color: purple;"><b>Recipe: Strawberry Pasta Salad</b></u></div>
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<i>Serves </i>4</div>
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<i>Time </i>30 mins</div>
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1/2 lb. (250g) short <b>pasta </b>shape (e.g. ziti)</div>
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half a <b>cucumber</b>, sliced into half-moons</div>
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1 cup (5oz / 150g) <b>strawberries</b>, sliced</div>
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1 - 2 Tb <b>olive oil</b></div>
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1 Tb <b>balsamic glaze</b><b> </b>OR 1/2 Tb <b>balsamic vinegar</b><b></b></div>
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pinch <b>salt</b><b> </b></div>
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2 fresh buffalo <b>mozzarella </b>balls (3.5 oz / 100g each)<b> </b></div>
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handful fresh <b>basil </b>leaves</div>
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handful toasted chopped <b>almonds</b></div>
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1) Cook pasta in boiling water 8 - 10 mins, drain and rinse in cold water. </div>
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2) In a large bowl, toss pasta with cucumber and strawberry slices. Gently mix in the olive oil, balsamic, and salt. Lastly, slice the mozzarella balls and basil, and scatter both throughout the salad. Top with the almonds. </div>
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Best served at room temperature.</div>
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Enjoy.<br />
- Jo<br />
<a href="http://2.bp.blogspot.com/-TwViaaJ6b_E/T3dqebNNuxI/AAAAAAAACgY/gVwszd08x8E/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<a href="http://2.bp.blogspot.com/-TwViaaJ6b_E/T3dqebNNuxI/AAAAAAAACgY/gVwszd08x8E/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="http://2.bp.blogspot.com/-TwViaaJ6b_E/T3dqebNNuxI/AAAAAAAACgY/gVwszd08x8E/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="http://2.bp.blogspot.com/-TwViaaJ6b_E/T3dqebNNuxI/AAAAAAAACgY/gVwszd08x8E/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="http://2.bp.blogspot.com/-TwViaaJ6b_E/T3dqebNNuxI/AAAAAAAACgY/gVwszd08x8E/s1600/IMG_1287.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a>Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com5tag:blogger.com,1999:blog-1925834810535289653.post-25400216359095061972012-03-29T11:10:00.000+02:002015-10-03T05:52:44.351+02:00Ribboned Zucchini and Parmesan Salad<div class="separator" style="clear: both; text-align: left;">
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Eating out, exploring new restaurants, is not only such a pleasure in itself, but can often inspire dishes to be recreated at home. A few weeks ago I shared a few bites of a starter salad of delicate ribbons of zucchini atop some punchy arugula. Lovely chunks of Parmesan were stuffed between the curls and some deeply flavoured olive oil was drizzled over all. <i>Perfetto</i>.</div>
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<a href="http://2.bp.blogspot.com/-Zbu7wyYrh0c/T3OIEckxw9I/AAAAAAAACgM/r-LPbEsnVWY/s1600/IMG_1266.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3a9R-KC6P6c4uE1boXCt0ELpr2RhL4MIPq7KenEtasnJpI6iGMBFcbuMYukPrySJhK_bQ2s9rCnuXBwW5pKCQRpLcUTnv8bNOAmnTMPBEzLzvQ-D3eBBbVdnHHzXWjezqiaJOCURde4I/s1600/IMG_1266.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3a9R-KC6P6c4uE1boXCt0ELpr2RhL4MIPq7KenEtasnJpI6iGMBFcbuMYukPrySJhK_bQ2s9rCnuXBwW5pKCQRpLcUTnv8bNOAmnTMPBEzLzvQ-D3eBBbVdnHHzXWjezqiaJOCURde4I/s640/IMG_1266.jpg" width="640" /></a>Since then, there have been few waking moments where that salad hasn't been on my mind. So this week, I've been doing the same, with the addition of fresh lemon juice, Maldon sea salt, and with some warmed Italian flatbread called <i>Piadina</i>. Fresh and simple, it works beautifully as a light lunch, a starter, or even as a late night meal for those working evening hours and facing that dreaded 11pm <i>I-need-a-quick-and-light-meal-and-don't-want-to-dive-into-the-bag-of-tortilla-chips-again</i> moment. Although I must warn, try this salad once, and you'll be dreaming of zucchini ribbons for weeks to come!</div>
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<u><b>Recipe: Ribboned Zucchini and Parmesan Salad</b></u></div>
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<a href="http://4.bp.blogspot.com/--xgjjxTtphI/T3OH_cNjHAI/AAAAAAAACgE/hrOxqzzD8o0/s1600/IMG_1262.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhicjIzYT3MO6ds6SpzzFO1IC_4XxuZno8tcyJ8ELt2o1BkW_Q4XeBOClBOakUyF2YcEpMbE4iPdaae_FtN4QObcR1BGuOyBPFm7ipduB2opIj1j4-LC11u_x6duDL2O-6ePrSPJn041sZ/s1600/IMG_1262.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhicjIzYT3MO6ds6SpzzFO1IC_4XxuZno8tcyJ8ELt2o1BkW_Q4XeBOClBOakUyF2YcEpMbE4iPdaae_FtN4QObcR1BGuOyBPFm7ipduB2opIj1j4-LC11u_x6duDL2O-6ePrSPJn041sZ/s320/IMG_1262.jpg" width="320" /></a><i>Serves </i>2</div>
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<i>Time </i>15 mins</div>
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1 <b>zucchini</b></div>
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a few handfuls <b>arugula</b><b> </b></div>
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<b>Parmesan</b></div>
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2 Tb <b>olive oil</b></div>
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1 Tb <b>lemon juice</b></div>
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sea <b>salt </b>/ ground <b>pepper</b></div>
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<b></b></div>
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toasted <b>flatbread</b></div>
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1) Using a mandolin slicer, or a beveled santoku knife, very thinly slice the zucchini the long way into ribbons. If you don't care about presentation, you can also just cut it in half, then thinly slice half-moon circles...a bit easier.</div>
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2) Scatter a handful of arugula on a plate, arrange the zucchini ribbons, and use a vegetable peeler to slice Parmesan curls for over top. </div>
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3) Drizzle on some olive oil and squeeze a bit of lemon juice. Salt and pepper, and serve with warmed flatbread.</div>
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Enjoy.<br />
- Jo<br />
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<br />Josie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com0tag:blogger.com,1999:blog-1925834810535289653.post-28090643120136534292012-03-21T10:33:00.000+01:002015-10-03T06:03:50.490+02:00My Multi-Cultural GoulashAnother wee blog absence has gone by...the last few weeks have been filled to the brim with 'important things to do' and weekends that disappear in a flash.<br />
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One such weekend was spent back in Brno eating platefuls of dumplings
and meat with my favourite <i>'granat' </i><i>pivo </i>to wash it all down.<br />
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I hadn't noticed how much I'd missed Czech food (despite years of
moderately good-natured kvetching) until I arrived, and my hosts asked
if I was hungry. I replied, nope, I had <i>řízek </i>(schnitzel) for lunch before the flight. In Italy? Up
went the eyebrows...Ummm, yes, I confess, I made <i>řízek </i>for lunch in Italy. At
least I didn't smash it between bread slices and bring it on the plane
with me <span class="st"><em>à</em></span><i> la traditional-Czech-travel-snack</i>.<br />
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And what should happen when I'm back in Rome,
in my kitchen, staring at some choice pieces of beef stew meat I'd just
picked up? Yes, goulash.<br />
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Yet this is not just any goulash. This is a trans-national goulash. Using a smoked Spanish paprika, marjoram in the Czech style, but served on polenta like in northern Italy. (<i>Note: the American tradition of tossing in elbow macaroni will never taint a goulash from my kitchen - but anything else goes!</i>) <br />
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<span style="color: black;">Just like any goulash with strict country origins, it's quickly prepared, with a long simmer, and the flavour improves on the second day. Last year I fiddled with getting a traditional Czech recipe right and came up with <a href="http://josieleesuska.blogspot.it/2011/01/czech-recipe-goulash-gulas.html">this one</a>. It was complete with <a href="http://josieleesuska.blogspot.it/2011/01/czech-recipe-bread-dumplings-houskove.html">homemade bread dumplings</a>, which I must say that while polenta is a nice twist, nothing pairs with goulash like dumplings.</span><br />
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<span style="color: black;">Some weekend, when I am truly Czech nostalgic, I will figure out a way to make one of the best street sweets on the planet - <i>trdelník </i>- a crispy yet soft tube of dough cooked on a hot iron and rolled in sugar, cinnamon, or nuts. When warm and fresh, it can't be beaten.</span><br />
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<a href="http://1.bp.blogspot.com/-ww3Yw4GXcpc/T2g-7a5g_MI/AAAAAAAACfo/XTsNi6slvkc/s1600/IMG_1094-tile.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2lmyLesU53sC5anwZ3EJ4BsbdQ5DzeMTKZgF5s3fAqGJ_fR8l4LMyFjMczN6Zb30Nqu9WrkeHJJ3c42XeP29pCoPVaLPxKKaaquQJYIaANcxBygkA3IEdwVXQwB3-h0ZvGy4NRzz5Nou/s1600/IMG_1094-tile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2lmyLesU53sC5anwZ3EJ4BsbdQ5DzeMTKZgF5s3fAqGJ_fR8l4LMyFjMczN6Zb30Nqu9WrkeHJJ3c42XeP29pCoPVaLPxKKaaquQJYIaANcxBygkA3IEdwVXQwB3-h0ZvGy4NRzz5Nou/s640/IMG_1094-tile.jpg" width="640" /></a><br />
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<u><b>Recipe: My Multi-Cultural Goulash</b></u></div>
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<i>Adapted from</i> <a href="http://www.amazon.com/Italy-Gourmet-Traveler-Fred-Plotkin/dp/0316710709">Italy for the Gourmet Traveller</a></div>
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<i>Serves </i>3</div>
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<i>Time </i>30 mins (plus 90 mins simmer time)</div>
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<a href="http://3.bp.blogspot.com/-szM9u6A42Pk/T2g5DIae0xI/AAAAAAAACfU/FXh6G4kAIS4/s1600/IMG_1217.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfw2P57-jC8OpXzse9lSbUOKg0eqAthi2E0DLzt4G4z0CpVRc1-kY52vmGWupBr3IFyf4P7gqB9rGr2X9N3Mf6bg5E7oMCDH0IxljKf0XdANFBaApvSPDKbXQSvN6ClhCk4M-jEyQ5u_ja/s1600/IMG_1217.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfw2P57-jC8OpXzse9lSbUOKg0eqAthi2E0DLzt4G4z0CpVRc1-kY52vmGWupBr3IFyf4P7gqB9rGr2X9N3Mf6bg5E7oMCDH0IxljKf0XdANFBaApvSPDKbXQSvN6ClhCk4M-jEyQ5u_ja/s400/IMG_1217.jpg" width="400" /></a>2 Tb <b>butter</b></div>
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1 large <b>onion</b>, (cut in half and thinly sliced into half circles)</div>
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500g stew quality <b>beef </b>chunks</div>
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<b>salt</b>/<b>pepper </b></div>
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1/2 cup (115 ml) <b>red wine</b></div>
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1/2 Tb <b>balsamic vinegar</b></div>
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1 Tb smoked Spanish <b>paprika</b></div>
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1/2 tsp <b>cumin</b></div>
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1/2 tsp <b>marjoram</b></div>
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1 cup <b>beef broth / water</b><b> </b></div>
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1 clove <b>garlic</b>, minced</div>
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1/2 tsp <b>lemon zest</b></div>
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1/2 Tb <b>lemon juice</b></div>
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<b>polenta </b></div>
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1) Heat butter in a large pot, toss in onion and slowly cook 5-8 mins until soft.</div>
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2) Push onions to one side a bit, and toss in the meat, salt/pepper to taste, and cook until all sides are browned. Add in the red wine, balsamic vinegar, paprika, cumin, marjoram and coat the meat and onions well. Add in the broth/water and garlic. Simmer for 90 mins, adding more broth/water as needed. About 20 minutes before it's finished, add in the lemon zest and juice. </div>
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3) Serve on either a bed of creamy polenta, or slices of the ready-prepared kind from the supermarket that have been gently fried in a pan with olive oil.</div>
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<i>When reheating to serve the next day (highly recommended), you will find that it will have thickened, so toss on the stove on low and add a bit more water/broth.</i></div>
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Enjoy.<br />
- JoJosie Lee Suskahttp://www.blogger.com/profile/14446964726511703606noreply@blogger.com1