tag:blogger.com,1999:blog-51907010828459010202024-03-13T10:09:39.566-05:00Love to Eat, Learn to CookSara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-5190701082845901020.post-58893332574671829262018-04-17T11:24:00.001-05:002018-04-17T11:24:26.836-05:00Roast ChickenI know Roast Chicken sounds simple enough. I've been working on perfecting this recipe for years now and I feel like it it pretty darn close to the way I want it to be. Try it out and judge for yourself.<br />
<br />
1 whole chicken, the best quality I can buy (not kosher though, because we are going to dry brine it)<br />
Sara's Roast Chicken Salt and Spice mix (see recipe below)<br />
1 whole onion, peeled and cut into quarters<br />
olive oil<br />
sprigs of fresh thyme and rosemary if you have them, no biggie if you don't<br />
<br />
<br />
<br />
<ol>
<li>Unwrap your chicken, take the giblets out of the cavity and discard (or put aside to use separately) and place the chicken onto a pan with sides that fits into your refrigerator.</li>
<li>Sprinkle a generous heaping teaspoonful of the seasoning inside the cavity from both directions (neck and bottom)</li>
<li>Generously sprinkle both sides of the chicken with another heaping teaspoon full of seasoning and rub it in all over to coat all the skin and then put the chicken breast side down into the pan and leave uncovered in the fridge for 2-3 days. Yah. I said 2-3 days. </li>
<li>2-3 days later, when you are ready to cook (and eat) your chicken remove it from the fridge. Rub it all over with olive oil and place it on a rack set breast side up (for now) into a clean roasting pan.</li>
<li>I use my convection oven for this and set it to 475 (it automatically resets down to 450) or you can use a regular oven at 450.</li>
<li>Put the onion quarters and the optional herbs into the chicken cavity.</li>
<li> Roast chicken at the high temperature for 25 minutes - so the skin on the breast is getting crisp</li>
<li>Remove chicken and turn it over (easier said than done, believe me I know. I use paper towels folded over on top of a potholder and a pair of long handled tongs). When you have successfully turned it over, the breast side is now facing down on the rack - you can return the chicken to the oven.</li>
<li>Roast for 5 more minutes at the high temperature. Then turn the oven down to 300 or 325 and roast for another 1 to 1 1/2 hours... depending on the size of your chicken - until the joints are very loose and the skin is very crispy (and the internal temperature of the thickest part of the thigh is over 165).</li>
<li>Let rest for 30 minutes before slicing.</li>
</ol>
<div>
<br /></div>
<div>
<b>Sara's Roast Chicken Salt and Spice Mix</b></div>
<div>
<ul>
<li>3 heaping teaspoons of fine sea salt</li>
<li>1/2 teaspoon of freshly ground black pepper</li>
<li>1 heaping teaspoon of dry oregano</li>
<li>1 heaping teaspoon of dry rosemary </li>
<li>1 regular teaspoon of dry thyme</li>
<li>1 heaping teaspoon of dry sage</li>
</ul>
<div>
Combine all ingredients in a bowl. Store any unused spice mix in a glass jar with a lid (such as an old spice container)</div>
</div>
<div>
<br /></div>
Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-43063463248613534062017-07-09T14:59:00.001-05:002017-07-09T15:04:19.241-05:00Wedding Mac and Cheeseor Baked Mac & Cheese with Pancetta.<br />
<br />
Typically I only make this special baked mac and cheese once a year for our after-church-Easter dinner. This is not a dish for the faint of heart... it is lots of butter, fat and cheesy goodness. But hey, once year it should be okay to indulge a little. I am posting it here because I made a promise to give the recipe to some young friends of ours who are getting married next month - the groom raves about it so much. Its a big ego boost for me so I feel like the least I can do for them - as they get hitched and move to California is share my recipe. We will miss you both. Enjoy and remember us when you eat it.<br />
<br />
This recipe uses a lot of pans (i.e. there is a bit of clean up after), but as everyone who has tried this can attest... the final result it is well worth the effort. I do not add salt to this recipe because the pancetta and the Pecorino are both pretty salty, but you could add 1/2 to 1 teaspoon of salt if you want to. Try it without first... I'm pretty sure you will find it salty enough.<br />
<br />
Make ahead! You can make it all the way through pouring it into the buttered dish and then cover it with plastic wrap and refrigerate until you are ready to bake. If you do make it ahead, wait to mix up the panko/butter/Pecorino topping until right before sprinkling it on top and slipping the pan it into the oven to bake.<br />
<br />
<h2>
Ingredients:</h2>
<br />
<ul>
<li>8 oz. Pancetta, roughly chopped/cubed</li>
<li>1 cup Panko bread crumbs</li>
<li>3 tablespoons of butter</li>
<li>a generous handful of grated Pecorino Romano</li>
<li>1 lb. pasta (elbow macaroni or spirals or whatever your favorite is... I buy a good quality Italian brand)</li>
<li>4 cups (1 quart) whole milk</li>
<li>a heaping 1/3 cup all purpose flour</li>
<li>1 1/2 teaspoons dry mustard (optional)</li>
<li>1/2 teaspoon freshly ground pepper</li>
<li>24 oz. cheddar, grated</li>
</ul>
<br />
<br />
<h2>
Recipe Steps:</h2>
1. Butter a 9 x 12 baking dish with real butter. (I always use a European cultured unsalted butter which has a superior flavor... really).<br />
<br />
2. If you plan to bake your mac & cheese right away you can mix up the topping now. Melt 3 tablespoons of butter and drizzle over the breadcrumbs, toss in a handful of freshly grated Pecorino Romano and toss to combine. Set aside.<br />
<br />
3. Brown the pancetta in a large sauce pan over medium low heat until the fat is rendered and the pieces are crisp and browned on the edges. Using a slotted spoon, remove the pancetta to a bowl and set aside. Leave all that delicious pancetta fat in the pan - we are going to use it for the sauce.<br />
<br />
4. Bring a big pot of salted water to a boil and cook the pasta until just al dente, drain, rinse with cold water & return to the pot it was cooked in.<br />
<br />
5. While the pasta water is boiling and the pasta is cooking make the sauce.<br />
<br />
6. Warm the quart of milk in a sauce pan on a back burner. Do not bring it to a boil, but just until small bubbles are forming on the surface. If a skin forms on the top you can skim it off and discard.<br />
<br />
7. You are going to make a roux with the pancetta grease and flour. You could pour out the grease to measure it, but I never bother. Eyeball it... does it look like about 1/3 cup of oil? You want to have roughly equal parts oil to flour. If it seems a bit short just pour in some good olive oil. Over medium heat whisk in the flour... keep whisking for 3-4 minutes as it cooks. If it looks a little dry you can always add a little extra oil here too. Ideally, you want it to begin to turn a light brown... when it does turn the heat down to low and whisk in the the warm milk - either you can ladle it in a little bit at a time or pour it in in a steady stream whisking all the time. Keep cooking and whisking until the sauce is smooth.<br />
<br />
8. Now remove the sauce from the heat. Stir in the pepper and mustard powder (if using).<br />
<br />
9. Stir in the cheese a handful at a time until it is all combined.<br />
<br />
10. Pour the cheese sauce over the warm, drained pasta in the pot and stir to combine. Add the reserved pancetta bits now and stir. Pour the pasta and sauce combo into the prepared pan.<br />
<br />
11. If you are going to bake it now, sprinkle the panko/butter/Pecorino topping over the top and bake at 350 degrees until bubbling and the top is browned. <br />
<br />
12. If you are making ahead, cover the pasta with plastic wrap and refrigerate until you are ready to bake. Make sure to wait to put the topping on until right before it goes into the oven.<br />
<br />
Enjoy!<br />
<br />
<br />
<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-39550574568837166252015-07-06T12:13:00.001-05:002015-07-06T12:14:01.168-05:00Something fun to grill - Egyptian KoftaThis is the hamburger of Egypt or even possibly of the middle east. I first had these at this great hole-in-the-wall Egyptian restaurant in Allston called <a href="http://www.azamagrillallston.com/">Azama Grill </a> . They mold the meat around a skewer, but I decided to skip the wooden skewer and just made the same long shape... kind of a like a sausage or a long skinny hamburger.<br />
<br />
<b>Ingredients:</b><br />
1 yellow onion, quartered<br />
1/4 - 1/2 purple onion, quartered<br />
4 garlic cloves, roughly chopped<br />
1 tablespoon fine sea salt<br />
1 teaspoon ground cumin<br />
1 teaspoon freshly ground pepper<br />
1 cup finely chopped flat leaf parsley<br />
2 lbs. ground beef or lamb or a combination<br />
<br />
1. Put the onions and garlic in a food processor and process until finely chopped.<br />
<br />
2. To the onion mixture in the food processor add the cumin, salt, pepper, chopped parsley and the ground meat. Process until the meat and the onions and parsley are thoroughly combined and the blades are running smoothly.<br />
<br />
3. Shape into sausage logs and arrange on a sheet pan (makes approximately 9 koftas) and refrigerate until ready to grill (from 4-10 hours).<br />
<br />
4. Brush koftas with olive oil and cook on a hot grill until the internal temperature reaches 160 degrees, turning as needed.<br />
<br />
These can be served with tahini sauce and lettuce or just a squeeze of lemon juice.<br />
<br />
<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com3tag:blogger.com,1999:blog-5190701082845901020.post-8746842570921093412014-01-01T13:34:00.002-05:002014-01-01T13:41:28.187-05:00Cornish Pasties<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x9VclZ2_fIk/UsRggu44yTI/AAAAAAAAAJE/ckn9CtcJq7M/s1600/Photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-x9VclZ2_fIk/UsRggu44yTI/AAAAAAAAAJE/ckn9CtcJq7M/s320/Photo.jpg" width="240" /></a></div>
Happy New Year.<br />
<br />
For our annual New Year's Eve gathering yesterday the food theme was "wrapped" so we worked up this version of the beef Cornish Pasty to make and bring. They were delicious warm out of the oven and also cooler (but still warmish) at the party and this morning heated up in the toaster oven. We made about 30 smaller pasties, but you could also make fewer larger ones for a picnic or just for fun.<br />
<br />
When I was growing up we had some family friends who went to live in Newcastle in northern England for a year and they always made the most delicious hand meat pies with ground beef so that is what I have always associated with Cornish Pasties. However, when I started looking into how to make them I found out that all the English recipes from Jamie Oliver to the BBC and beyond called for steak cut up into small pieces. I then questioned my daughter who spent two weeks last summer traveling in England and she concurred. The Pasty is full of chunky meat and veggies.<br />
<br />
Most of the recipes had the filling go in raw, however, I wanted to cook it ahead and allow the meat to braise and get tender. Plus if I made a stew I could add a few secret ingredients that would increase the robust flavor of the filling.<br />
<br />
If you have any left over filling it is delicious served warm over toast or with fresh focaccia.<br />
<h3>
For the filling:</h3>
1 tablespoon olive oil <br />
beef steaks (a cheap cut is fine) 2 - 3 lbs. trimmed of all extra fat and cut into small pieces (1/3 of an inch) <br />
2 large onions chopped into fine dice<br />
2 large carrots chopped into fine dice<br />
1-3 potatoes chopped into small cubes<br />
1 cup peas, optional<br />
1-2 cups low salt chicken broth (or homemade)<br />
1/2 cup red wine, ale or dark beer (like Guinness)<br />
1 tablespoon Worcestershire sauce<br />
1 tablespoon low salt soy sauce<br />
1-2 anchovies, mashed<br />
2 sprigs of fresh thyme<br />
1 sprig fresh rosemary<br />
1 bay leaf<br />
1 tablespoon all purpose flour<br />
<br />
I made the filling a day or two ahead of time to make sure the flavors had some time to develop.<br />
Heat a large dutch oven over moderate heat and add olive oil.<br />
Season beef with salt and pepper and brown thoroughly on both sides.<br />
Remove meat from pan with slotted spoon to a bowl and set aside.<br />
Add onions and carrots to the pan. Cook for 5-10 minutes until softened.<br />
Add beef back in.<br />
Add wine or ale and cook about 2 minutes, scraping the bottom to release any burnt bits.<br />
Add potatoes, stock, Worchestershire sauce, soy sauce, anchovies and herb sprigs/leaves.<br />
Bring to a boil and lower heat to a gentle simmer.<br />
Simmer for 30-45 minutes until beef is very tender.<br />
Sprinkle flour over the stew and stir, cooking for five more minutes until sauce is thickened.<br />
Add 1 cup peas and stir to combine. <br />
Pour or ladle stew into a storage container with an airtight lid and refridgerate until ready to use.<br />
<br />
<h3>
To assemble the Cornish Pasties:</h3>
1 recipe filling, cold<br />
savory pie crust (I use Pillsbury, but homemade is excellent too) <br />
1 egg beaten with 1 tablespoon of water for the egg wash.<br />
<br />
Preheat oven to 350 (350 convection)<br />
<br />
Use a cereal bowl to cut pie crust into 4 to 5 inch circles<br />
Place 1 rounded teaspoon full of filling in the center of the circle<br />
Fold over dough and press edges down to seal. Go over edges with a fork to seal completely.<br />
Place on parchment covered sheet pan and poke with fork to create a steam vent.<br />
Brush with egg wash. <br />
<br />
Bake for 30 minutes or until golden and filling is bubbling.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-8962275840591989522013-12-16T20:04:00.003-05:002013-12-16T20:04:09.908-05:00Never Fail Banana Bread
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I've made this Banana bread with 5 bananas... I've completely forgotten to put in the sugar... I've made it with 1/2 whole wheat flour even. It always turns out yummy. Hard to believe but really true. </span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></h3>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3-4 Bananas</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 cup melted butter
or oil (Earthbalance buttery sticks)</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/3 -1/2 cup
turbinado sugar</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 egg, beaten</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon vanilla</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 teaspoon baking
soda</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/8 teaspoon salt</span></div>
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cups all
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<span style="font-family: Times; font-size: 14.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1. Preheat oven to
350 degrees</span></div>
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<span style="font-size: 14.0pt;">2. Mix bananas, butter/oil in
a bowl.<span style="mso-spacerun: yes;"> </span>Add sugar, egg and vanilla.</span></div>
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<span style="font-size: 14.0pt;">3. In a separate bowl mix
flour, baking soda and salt together with a wisk.</span></div>
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<span style="font-size: 14.0pt;">4. Add dry ingredients to wet
banana mixture and mix to combine.</span></div>
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<span style="font-size: 14.0pt;">5. Pour into prepared pan.</span></div>
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<span style="font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span>4 x 8 loaf pan = 1 hour</span></div>
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<span style="font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span>mini loaf pans (fill 2/3 of the way to top) = 25-30
minutes</span></div>
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<span style="font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span>mini muffins = 10-15 minutes</span></div>
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<span style="font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span>large muffins = 25-30 minutes</span></div>
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<span style="font-size: 14.0pt;"><span style="mso-tab-count: 1;"> </span>9" square = 30-35 minutes</span></div>
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<span style="font-size: 14.0pt;">6. Cool completely on rack</span></div>
Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-16660552649072797982013-03-13T09:27:00.000-05:002013-03-13T09:34:42.073-05:00Vegan Dairy Substitutes for baking<span style="font-family: Times, Times New Roman, serif;">I have not suddenly become vegan or even slightly vegetarian, but I am non-dairy. I love to bake and that means I need to find some good substitutes for things like buttermilk and sour cream. I have put together my list of go to dairy substitute recipes below.</span><br />
<br />
<br />
<span style="font-size: large;">Vegan Butter</span><br />
<div class="text-12" style="color: #333333;">
<span style="font-family: Times, Times New Roman, serif;">For baking I use Earth Balance in the sticks or when feasible in the recipe olive oil.</span></div>
<br />
<br />
<span style="font-size: large;">Vegan Buttermilk</span><br />
<div class="text-12" style="color: #333333;">
<span style="font-family: Times, 'Times New Roman', serif;">You can make your own buttermilk using lemon juice or vinegar:</span></div>
<div class="text-12" style="color: #333333;">
<span style="font-family: Times, Times New Roman, serif;">For each cup required: place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add in soy milk to equal 1 cup. Stir and let stand for 10 minutes. Rice milk does not work as well because of the lower protein content.</span></div>
<div class="text-12" style="color: #333333;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-size: large;">Vegan Whipped Cream</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I loved this version of whipped cream using the fat from a can of coconut milk. An entire can of coconut milk also makes a great ganache (<a href="http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/Vegan_Chocolate_Ganache_Recipe.htm">vegan ganache recipe</a>)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #535353;">I</span>ngredients</span></div>
<ul style="border: 0px; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; font-size: 15px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 (14 oz) can <strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Coconut Milk</strong></span></li>
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<span style="font-family: Times, Times New Roman, serif;">Instructions</span></div>
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<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; font-size: 15px; line-height: inherit; list-style: decimal outside !important; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Open the can and scoop the thick, creamy white part off the top (leaving the opaque, watery bit in the can)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; font-size: 15px; line-height: inherit; list-style: decimal outside !important; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">In a large bowl, whip the coconut cream on high until medium/firm peaks form (you can pull the whip out and turn it up and the peak stays put)</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; font-size: 15px; line-height: inherit; list-style: decimal outside !important; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Enjoy!! Lasts for about 3 days in the fridge, but will need a stir or rewhip</span></li>
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<span style="font-size: large;">Vegan Cream Cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Although I've never (yet) tried this in baking I do really enjoy it on a toasted bagel: Tofutti brand Better than Cream Cheese.</span></div>
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<span style="font-size: large;">Vegan Sour Cream</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">You can make your own "sour cream" using lemon juice and soft tofu</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 12.3 ounce (350g) package of lite silken tofu</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 1/2 tablespoons lemon juice</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">2 1/2 teaspoons sugar</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">dash of salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1. combine all ingredients in food processor or blender</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2. Refrigerate at least 2 hours to allow flavors to blend </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Keeps 2 weeks in fridge or can be frozen for up to 2 months.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I've also seen other tofu sour cream recipes that have a lot more ingredients... like this one:</span></div>
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<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">12.3-ounce package of Mori Nu lite silken tofu (firm) </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">2 tablespoons canola oil </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">2 to 3 teaspoons fresh lemon juice </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">2 teaspoons apple cider vinegar </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">1 teaspoon agave </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">1/2 teaspoon kosher salt </span><br />
<span style="background-color: #f6f6f6; color: black; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">finely grated zest of ½ to 1 lemon </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><i>or this version using cashews:</i></span></div>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Times, Times New Roman, serif;">Makes about 1-1/2 cups</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup (<span style="margin: 0px; padding: 0px;">120 g</span>) raw cashews<br style="margin: 0px; padding: 0px;" />1 lemon<br style="margin: 0px; padding: 0px;" />1 teaspoon (<span style="margin: 0px; padding: 0px;">2 g</span>) sea salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Soak the cashews in enough filtered water to completely cover them. Soak them for at least one hour. If you don’t have a high-speed blender, soak them overnight.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Drain the soaked cashews and put them into your blender with the juice from the lemon and the salt. Blend, stopping to scrape down the sides as needed. (Use the tamper if you have a Vitamix.) The mixture should end up a very smooth sour cream consistency. If you need to, add a little bit of filtered water to get it to blend.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Store covered in the refrigerator for up to five days.</span></div>
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<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-56814281271156944102012-11-25T14:35:00.001-05:002012-11-25T14:38:14.150-05:00The Turkey that makes me like turkeyFor the last two Thanksgivings I have cooked my turkey in a non-traditional way. Although my turkey may not make it as a Norman-Rockwell-style centerpiece it does turn out so juice, flavorful and amazingly delicious that I don't care that it doesn't look a certain way. If I <i>have</i> to make turkey, then I'm making it this way.<br />
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This recipe originally included bacon which I've listed as an optional ingredient below. It turns out delicious either way, but although I love bacon I actually like this recipe better without the overwhelming smoky salty bacon thing going on. I've made it both ways and I think you will be happy either way.<br />
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<b>Best Turkey Ever (or Turkey so good you won't believe it is turkey)</b><br />
<i>(adapted from a Gourmet recipe for chicken)</i><br />
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1 12-15 pound turkey (preferably fresh, local and farm raised/. Don't do this dry brine with a kosher turkey or a frozen bird that has been injected with a salt/water solution)<br />
a very sharp kitchen knife<br />
2 tablespoons fine sea salt<br />
2 tablespoons white granulated sugar<br />
1 tablespoon garlic powder<br />
1 teaspoon each oregano, dried rosemary, thyme, sage<br />
1-2 heads of garlic<br />
olive oil<br />
4-6 sprigs fresh rosemary<br />
(optional: 1/2 pound unsliced bacon, cut into cubes)<br />
1-2 cups dry white wine<br />
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<b>Two Days before you plan to eat</b><br />
1. Cut turkey up into 2 wings, 2 drumsticks, 2 thighs, one back (leave whole) and one whole breast. I leave the breast whole because I think it keeps the white meat from drying out. Arrange pieces on two sheet pans with space around them.<br />
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2. Combine sea salt, sugar, garlic powder and whatever dry herbs you are using. Sprinkle over all surfaces of turkey pieces. If you feel like it, rub the mixture in to the turkey skin, flesh... if not, don't worry about it.<br />
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3. Put turkey in refrigerator, uncovered until you are ready to cook it.<br />
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<b>The day you plan to eat</b><br />
1. Preheat oven to 450 degrees. Take turkey out of refrigerator to come to room temperature.<br />
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2. Brush turkey pieces with olive oil. Scatter garlic cloves around turkey pieces. Arrange rosemary sprigs under turkey pieces. If you are using the optional bacon then scatter them around the turkey pieces now.<br />
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3. Roast turkey pieces for 30 minutes or until skin is golden brown. Pour white wine over each turkey piece. Close oven and turn temperature down to 300 degrees. Continue roasting at low temperature until done (30-45 minutes more). Remove from oven when internal temperature is 155 in thigh and breast. Allow turkey to rest at least 1/2 and hour before eating (1 hour is even better if you can).<br />
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4. If you feel like making it "fancy" arrange pieces on a serving platter. The pan drippings, while not a traditional gravy are delicious... feel free to scrape them into a bowl and pass them around with a spoon.<br />
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<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-88818561032419371882012-11-21T11:42:00.002-05:002012-11-21T13:18:04.718-05:00The Night Before ThanksgivingWho wants to worry about what is for dinner the night before Thanksgiving?<br />
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When I was younger we would always get take-out like pizza or Chinese food and I still actually think that's a fine idea. Or it would be if there were not two people in my family who can't eat pizza and we're having a lot of Chinese food at Thanksgiving tomorrow (it is a long story). Even though it is the night before the big food holiday, everyone still wants to eat dinner and that means someone has to make it. I have kids and a tired, overworked husband coming home after an extra long day at the office I need to make some kind of dinner, but it needs to be easy, healthy and something that everyone will like.<br />
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That's what made me think of Yakisoba. That and the fact that I saw the bags of fresh noodles set out at the packed out wholesale produce place I was brave (or dumb) enough to go to this morning. I think I may have been the only person in there who was thinking about what to cook for dinner tonight. An asian noodle dish with pork must be the exact opposite of roast turkey with gravy, potatoes and stuffing. The best part is the sauce is made from ketchup, soy sauce and Worcestershire sauce which I always have on hand in the refrigerator. Just in case, I always keep a jar of grated ginger in my fridge door as well for any emergency asian cooking that might come up unexpectedly.<br />
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This recipe was a hit when I made it for my family before, but it was too spicy for my kids so I've reduced the amount of Worcestershire sauce and dropped the Tabasco entirely... feel free to modify to you own liking. Also the original recipe used peanut oil for the stir fry, but I prefer grape seed or canola. I also decided to do this with blanched broccoli (because it is a green vegetable my kids will eat), but you can make it with whatever vegetables you have on hand.<br />
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My youngest daughter calls this dish "yucky soba" as a joke, but she is still first in line to eat this tasty noodle dish.<br />
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<b>Yakisoba with pork and vegetables</b><br />
<i>(Adapted from the New York Times)</i><br />
<i>serves 4</i><br />
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salt<br />
1 pounds fresh Chinese egg noodles (or 12 oz. dried)<br />
1 tablespoons sesame oil<br />
3 tablespoons vegetable oil<br />
2 tablespoons minced ginger<br />
2 pork chops (1-2 pounds pork), thinly sliced<br />
1 pound broccoli, cut into small pieces<br />
1 carrot, sliced into thin rounds<br />
2 tablespoons ketchup<br />
1/4 cup soy sauce<br />
2 tablespoons Worcestershire sauce<br />
2 tablespoons mirin or a bit of sugar<br />
1 bunch scallions, chopped (for optional garnish)<br />
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1. Stir together in a small bowl ketchup, soy sauce, Worcestershire sauce and miring. Set aside.<br />
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2. Bring pot of well salted water to a boil. Blanch broccoli for 1-2 minutes. Remove and run under cool water. Set aside. Blanch carrots for 1 minute. Remove from pot and run under cold water. Set aside with broccoli.<br />
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3. Add noodles to boiling water. Cook until just done (about 3 minutes). Drain in colander and run under cold water. Toss noodles with sesame oil to keep from sticking and set aside.<br />
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4. Put vegetable oil in a large skillet over medium-high heat. When it is hot, add ginger and cook, stirring until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.<br />
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5. Add the vegetables to the skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water as needed to keep them from sticking.<br />
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6. When vegetables are soft and any liquid has evaporated add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions.<br />
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<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-25884860727787476862012-11-15T14:21:00.001-05:002012-11-15T14:22:35.506-05:00Beef and Guinness StewA good friend of mine just came back from accompanying her husband on a week-long business trip to London, Paris and Dublin. Getting her to give me details on the trip was like pulling teeth, until I inquired about the best meal they had. Hands down, she said, it was the Beef and Guinness stew they had one night at a Dublin Pub. Really? You just came back from Paris and your favorite food was in Ireland? What is the world coming to?<br />
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I associate lamb with Ireland, but it turns out this is a perfectly authentic variety of stew to encounter in the Emerald Isle and since she got me thinking about it I decided I had to try to make it. I happened to have a decent amount of local grown, grass-fed beef stew meat taking up room in my freezer until I could decide what it would become. Thank you to the Chicago Tribune who published this recipe from the oldest pub in Ireland for St. Patrick's Day this year. My version is a slight adaptation of the recipe they published, but since my Casey roots hail from Cork I figure I'm entitled to make any twists I want.<br />
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<b>Beef and Guinness Stew</b><br />
<i>(adapted from the recipe cooked at The Brazen Head (est. 1198) - Ireland's oldest Pub)</i><br />
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Prep: 30 minutes<br />
Cook: 3 hours<br />
Servings: 4 hearty<br />
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2 tablespoons grape seed oil (or vegetable oil)<br />
2 pounds lean stewing beef, cubed<br />
salt<br />
freshly ground black pepper<br />
1 quart homemade chicken stock or low-sodium store bought<br />
2 large onions, sliced into slivers<br />
2 lage cloves garlic, crushed<br />
2 cups carrots, cut in chunks<br />
(optional: 1 cup celery, cut in chunks)<br />
1/2 pound crimini mushrooms, halved<br />
2 teaspoon Better Than Boullion Low Sodium Beef<br />
2 tablespoons tomato paste<br />
2 anchovies in olive oil<br />
2 sprigs fresh thyme<br />
1 bay leaf<br />
1 bottle Guinness stout (approximately 1 1/4 cups)<br />
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1. Pre-heat oven to 300 degrees. Heat oil over medium-high heat in a heavy pot; season meat liberally with salt and pepper. Brown meat, in batches, on all sides.<br />
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2. Pour stock into pot and bring to boil, scraping and stirring. Return all meat to pot. Cover pot with parchment paper first then place lid on top. Put pot in oven. Simmer gently until meat is tender, 1-2 hours; do not boil. Skim off any foam.<br />
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3. Add onions garlic, tomato paste and beef boullion; heat to a boil. Add carrots, (celery if using), mushrooms, thyme, bay leaf and Guinness. Return to oven and simmer one hour. Season with salt and pepper to taste. (The stew may be thickened with a flour-oil roux if desired).<br />
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It would be traditional to serve this rich, meaty stew with potatoes, but we like to have it with buttered orzo and a sprinkle of fresh parsley.<br />
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<br />Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-7972218696083950342011-11-13T13:37:00.007-05:002011-11-13T14:28:31.291-05:00Leah's NY restaurant suggestionsFranny's (Pizza and Wine)<br />295 Flatbush<br />Brooklyn<br />http://www.frannysbrooklyn.com/<br />... pizza worth waiting in line for...<br /><br />Bierkraft<br />191 5th Ave.<br />Brooklyn<br />http://www.bierkraft.com/<br />... they make sandwiches! Amazing sandwiches!<br /><br />Bark<br />477 Bergen St.<br />Brooklyn<br />http://barkhotdogs.com/<br />...gourmet hotdog joint...<br /><br />Blue Apron Foods<br /><br />http://www.facebook.com/blueapronfoods<br /><br />Brooklyn Larder<br />228 Flatbush<br />...specialty food store...<br /><br />Ice Cream!<br />Ample Hills Creamerie<br />623 Vanderbilt Ave.<br />Brooklyn<br />...salted cracked caramel...<br /><br />Gourmet Falafel<br />Kulushkat Gourmet Food<br />446 Dean St.<br />Brooklyn<br /><br />and more great falafel...<br />Maoz Vegetarian<br />http://www.maozusa.com/<br /><br />Doughnut Plant<br />Manhattan<br /><br />Rare Bar and Grill<br />Manhattan<br />... Leah claims the best burger in the world... hmmmm?<br /><br />Choinkwich at the (fancy ice cream sandwich with cookies from the Treats truck with bacon and bacon marmalade)<br />Big Gay Ice Cream Truck <br />125 E. 7th Street.<br />Manhattan<br /><br />But wait there is more... another doughnut place that Leah wants to try:<br />Shaikh's Place<br />1503 Ave. U.<br />Brooklyn<br />... more of a diner than a doughnut place, but people go there for the doughnuts...<br /><br />The Pickle Guys... for those of us who love pickles.<br /><br />Amish Market<br />http://amishtribeca.com/Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-21895051325996831932011-08-02T10:05:00.002-05:002011-08-02T10:09:50.891-05:00Best Pan "fried" chicken everfrom 6/2011 Bon Appetit<br /><br /><br />6-12 bone-in, skin-on chicken thighs<br />salt and pepper<br />1 Tablespoon vegetable oil<br /><br /><br />Preheat oven to 475.<br /><br />Season chicken with salt and pepper.<br /><br />Heat oil in 12" cast-iron skillet over high heat until hot but not smoking. <br /><br />Nestle chicken in skillet, skin side down, and cook 2 minutes.<br /><br />Reduce heat to medium-high. Cook about 12 more minutes until fat renders and skin is golden brown.<br /><br />Transfer skillet to oven and cook 13 more minutes.<br /><br />Flip chicken and cook 5 minutes more.<br /><br />Transfer chicken to plate and let rest 5 minutes before eating.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-75882195444598961902011-03-31T20:04:00.002-05:002011-03-31T20:10:42.872-05:00Cardamom-Walnut Crescentsadapted from the NYT 12/15/10<br />(a reader sent it in and she got it from a Williams-Sonoma cookie book!)<br /><br />Cardamom-Walnut Crescents<br />--------------------------<br /><br />For the Dough:<br />1/4 cup sugar<br />1 cup all purpose flour<br />3/4 c. shelled walnuts<br />1/4 pound unsalted butter chilled, cut into 1/2" pieces<br />1 teaspoon vanilla extract<br />1/2 teaspoon ground cardmom<br />1/2 teaspoon grated orange zest<br />1/8 teaspoon salt<br /><br />For the Vanilla Sugar:<br />1/3 cup sugar<br />1/4 vanilla bean<br /><br /><br />1. Preheat oven to 325 degrees.<br />Combine all dough ingredients in a food processor. Pulse until dough resembles coarse meal. Then process until it begins to hold together.<br /><br />2. Roll 2 teaspoons of dough at a a time into a half moon shape. Arrange 1" apart on ungreased cookie sheet. Bake until firm (18-20 minutes)<br /><br />3. Make vanilla sugar by putting sugar and vanilla bean into clean food processor bowl and process until vanilla bean is completely pulverized. <br /><br />4.Allow cookies to cool 5 minutes in the pan, then transfer to a rack. Sift vanilla sugar over cookies (this will also sieve out any pieces of vanilla bean). Allow cookies to cool completely.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-20391483021923603412010-08-05T08:03:00.006-05:002010-08-05T09:12:37.206-05:00Foodie Trip to NYCFriday night<br />----------<br />Hole in the Wall Chinese place on Canal Street (that was open at 10:50) between Broadway and West Broadway on the south side of the street<br /><br />fried Pork Dumplings<br />Hot and Sour Soup<br />Egg Drop Soup<br />Spring Rolls<br /><br />Certainly nothing to write home about, but all perfectly acceptable and surprisingly not overly greasy. The pork dumplings had a filling that was slightly different and quite tasty. The Hot and Sour soup was very perky and quite good - although a little thin on the veggies. We were very happy that they let us in and fed us, to be perfectly honest. Everyone who came after us was turned away.<br /><br />Saturday<br />-------<br />Argo Tea Cafe<br />75 University Place<br />http://www.argotea.com/<br /><br />I had my first bubble tea (coconut) because this was the very first place I've found that will make a bubble tea with soy milk. It was very sweet, but quite tasty and the tapioca was vegan, but it was also little squares instead of pearls which was a bit odd. <br /><br />Union Square Green Market<br />http://www.cenyc.org/unionsquaregreenmarket<br />We picked up a lovely bagette and some jam from a producer who had driven down from western mass that morning. We also got some blueberries, good, but on the sour side. Some olive rosemary rolls which were heavy and dry and not very tasty. Some whitefish salad that seemed to be unsmoked and was also rather blah. An emergency brownie which I carried around all day in my purse "in case of emergency" an emergency mini cherry pie (see bus ride home below). We liked the baguette and jam best of all, but it was a fun way to have breakfast and we sat at a little table in the shade of the trees and enjoyed trying everything.<br /><br /><br />Dim Sum Go Go<br />5 E. Broadway<br />http://www.urbanspoon.com/r/3/26073/restaurant/Chinatown/Dim-Sum-Go-Go-New-York<br />I like being able to order the exact dumplings I want... we ordered about 10 different ones. My favorite was the stuffed mushrooms, the bean curd skin rolls, the duck and cabbage. Everything was well flavored and very fresh and hot. Flavors were subtle and clean. The setting is modern looking and crowded - although we showed up the two of us at 12:30 on a Saturday and were seated right away. I would certainly go back.<br /><br /><br />A wine bar/bistro<br />On the south east corner of 8th and 18th<br />1/2 bottle of syrah and pommes frites (and emergency brownie)<br />We had to break into our emergency brownie because the waiter was ignoring us. We had to go in search of him to even order the pomme frites. But we got to sit at the huge open window looking out across the intersection of 8th and 18th and it was easy to keep an eye out for our friend that we were meeting. Nothing special about the pomme frites. Nothing good to say about the service. The brownie was a little disappointing to.<br /><br />City Cakes<br />251 West 18th Street, Lower Level<br />http://www.citycakesny.com/<br />4 cupcakes<br />1 chocolate with basil frosting was most interesting... the favorite was the golden cake with the chocolate frosting - a sort of idealized homemade cupcake<br /><br />Chez Oskar <br />211 DeKalb Ave.<br />Fort Greene, Brooklyn<br />http://www.chezoskar.com/<br />A lovely seat outside on a warm summer night at a cafe table. A glass of cidre... a lovely salad of arugala, green apple and grapefruit... two very rare lamb chops with couscous... risotto ... tarte tatin... and decaf espresso... all lovely as can be.<br /><br />Cake Man Raven<br />708 Fulton Street<br />Brooklyn<br />the very best Red Velvet Cake I've ever had... a huge slice (well, it should be for $6.00)... but amazing. <br /><br /><br />Sunday<br />------<br />Russ and Daughters <br />179 E. Houston Street<br />http://www.russanddaughters.com/<br />bagels, gravlax, reg. cream cheese, tofu scallion cream cheese, white fish salad, german potato salad, pickles, bagel bread pudding, orange juice... the gravlax was amazingly rich and dill infused...the white fish salad was quite smoky. We took our picnic to a nearby park and sat and indulged under the spreading trees... yum.<br /><br />Rice<br />81 Washington Street<br />Dumbo, Brooklyn<br />http://www.riceny.com/home.php<br />We didn't actually eat here, but it looked amazing and they were kind enough to let us use their bathrooms without making us purchase anything (so that we could really enjoy our walk across the Brooklyn Bridge). Kelli was wearing a Red Sox hat and the man who showed us the restrooms said, "Anything for a Red Sox fan." Who knew that her Boston cap would be our ticket into the bathroom in Brooklyn? They have the very coolest bathrooms ever. I'd definitely go back to have some food anytime.<br /><br />Tasty Hand'pulled Noodles<br />1 Doyers Street<br />Chinatown<br />very small, not overly tidy or clean, slow, and our pan fried noodles with chicken and shrimp were mysteriously missing the shrimp, but all that said, the noodles were delicious. I'd probably go back and try it again.<br /><br />bus ride home<br />emergency cherry pie from Union Square Green Market<br />This pie was fantastic... I want to go back and pick up a few more... thin, but very good pastry, crisp on the bottom, tart cherries...just perfect!Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com2tag:blogger.com,1999:blog-5190701082845901020.post-10572419046113437792010-06-18T20:12:00.004-05:002010-06-18T20:26:23.727-05:00Black Pepper CabbageThis is a surprising recipe from my friend Kelli who learned to cook this during her year living in Afghanistan. It is deceptively easy and deceptively spicy. Watch out - I bet you didn't realize black pepper could be so hot. This is also amazingly good for you, wonderfully filling and the spices make it deeply satisfying. It must be the perfect dish. <br /><br />Believe it or not, I've actually made it too spicy for my taste a few times in which case I mix it with sauerkraut (right out of the can or P.O.E. from New York City if I have it) and the vinegar from the sauerkraut dampens the heat and makes a nice mix. I actually love this combination with some spicy deli mustard and a chicken sausage for lunch or dinner. Yum!<br /><br />I've become partial to the curry variation which I've listed below.<br /><br /><br />---------------------------------------<br />Black Pepper Cabbage<br /><br />1/2-1 head green cabbage roughly chopped<br />1 onion, sliced<br />2 tablespoons olive oil (or a thin spray with olive oil spray)<br />1- 1/2 cups water or broth <br />1/2-1 teaspoon turmeric<br />2 pinches sea salt/kosher salt<br />1/8 -1/4 cup freshly ground pepper<br /><br />1. Spray dutch oven or braising pan with oil and heat pan over medium heat. Add onion and saute until beginning to brown. <br /><br />2. Add cabbage and water or broth and bring to a boil. Cover and reduce heat and cook until cabbage is soft 20-30 minutes.<br /><br />3. When cabbage is softened add turmeric, salt and pepper and stir to combine.<br /><br />Serve warm.<br /><br />--------------------------------------<br />>>Shallot-Curry Variation<br /><br />1/2-1 head green cabbage thinly shredded<br />4-5 shallots, thinly sliced<br />1 heaping teaspoon good quality curry (sweet or hot)<br />1-1/2 cups good quality broth<br />2 pinches sea salt<br />1/8-1/4 cup freshly ground pepper<br /><br />In step one, once the onions have begun to soften and brown add the curry and stir to distribute and cook until fragrant - about 1-2 minutes.<br />Follow step 2 and 3 the same.<br /><br />---------------------------Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-50280944377357114822010-06-16T18:49:00.003-05:002010-07-02T15:05:56.578-05:00Those wonderful Earthquake CookiesMy friend Mary Ann has done it again! She was with me last week when we tried these little deadlies at Sofra and thought they were the cat's pajamas... and now she's has searched the web trying to find a recipe that replicates them and she's already tested out two recipes. Amazing. All that productivity while I was just starting to lean back and contemplate a drive back over to Sofra to buy more cookies... <br /><br />So here's the link to the better of the two recipes:<br /><br />http://www.ouichefnetwork.com/oui_chef/2010/02/chocolate-earthquake-cookies.html<br /><br />This blogger is bent on improvement so this recipe may change over time and become even better. As of right now it is very good and pretty darn close to the original, but falls short in moistness... the centers of the original cookie was soft and fudgelike (I mean that in the nicest way).<br /><br />I'll be trying these soon myself... well, after I finish off the bag that Mary Ann gave me.<br /><br />Yum!<br /><br />=-=-=-=-=-=-=-=-=-=-=-=-<br />7/2/10<br /><br />I made this recipe yesterday and baked them today and I felt pretty happy with the outcome. I made a few modifications to the recipe, however, that I'm just going to document here for my own handy reference.<br /><br /><br />substituted 4 tablespoons EVOO for butter<br />substituted white whole wheat flour for all-purpose flour<br />I used a mixture of chocolates to make up the 12 oz. - some unsweetened Scharffen-Bergen with (4 oz) with 5 teaspoons of Turbindo sugar added, some Lindt dark chocolate and some 70% dark chocolate chips.<br /><br />I baked the cookies for 15 minutes.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-7282174848984483422010-06-09T20:30:00.003-05:002010-06-18T20:30:00.433-05:00Asian Coleslaw with miso dressingIt is the first week of my CSA and the cabbages were huge. I wanted to use the giant Napa Cabbage to make a coleslaw for a cook-out I was going to tonight, but I wanted to have some myself so it needed to be a low fat job with no dairy in it. Miso dressing seemed perfect because <br /><br />1... it would make a "creamy" dressing without any dairy<br />2... I already had it in my fridge <br />3... and last but not least, I love it... so voila! <br /><br />This recipe is adapted from epicurious.com... I thought their recipe was good, but a shade too sweet to my taste and I reduced the amount of oil to keep it in the "relatively low fat" department. In fact, I found that I could leave the olive oil out all together and the dressing comes out great. I particularly like it with lime juice too.<br /><br />I keep a jar of "the ginger people" minced ginger in the fridge also just in case I don't have fresh ginger on hand and I need it for a recipe. It does have a little added sugar in it - for those of you worried about that - but it works perfectly in just about anything you need fresh ginger for and it keeps indefinitely in the refrigerator (right between the capers and the tube of tomato paste). <br /><br />Here's a link if you want to see what the jar looks like: http://www.gingerpeople.com/pantry-essentials/minced-ginger.html<br />I buy mine and my miso at Whole Foods.<br /><br />--------------------------<br />Asian Coleslaw with Miso dressing<br /><br />Veggies:<br />1 giant head Napa Cabbage, very thinly sliced (or green cabbage or a mix of green and purple)<br />1-2 carrot, shredded<br />3 scallions finely sliced or 1 small red onion thinly sliced<br /><br />Dressing:<br />1/4 white miso<br />1/4 honey<br />1/4 cup rice vinegar<br />1/4 water<br />1/4 cup fresh lemon juice (or lime juice)<br />1 teaspoon toasted sesame oil<br />1 1/2 tablespoons soy sauce<br />1 tablespoon minced peeled fresh ginger<br />optional (1/4 cup extra virgin olive oil)<br /><br />freshly ground black pepper to taste<br /><br />sesame seeds for garnish<br /><br /><br />1. Toss veggies together in a large bowl.<br /><br />2. In a blender combine all the ingredients for the dressing and blend until smooth. Pour dressing over veggies and toss to coat. A black pepper and toss.<br /><br />3. Serve and sprinkle with sesame seeds.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-47665759523376504712010-04-28T15:38:00.003-05:002010-04-28T15:46:11.213-05:00No Knead Bread - updatesI have been making this bread all the time lately. We've made it for our new neighbors and we've been making the dough and using it for our weekly make-your-own pizza night. So here's the thing... when I make this recipe and I'm using it for a loaf of bread I use almost 2 cups of water plus the 4 tablespoons of evoo... when I make it for flat bread and/or pizza dough I have to cut back to the water or it is just too sticky to spread out in the pan... so for pizza I use 1 1/2 cups of water (but I still use all that lovely olive oil).<br /><br />Too sum up:<br />Bread: 2 cups water<br />Flatbread/Pizza dough: 1 1/2 cups water<br /><br />-----------------------------------------------<br />No-Knead Bread<br />Adapted from Jim Lahey, Sullivan Street Bakery, NYC (he now has a book out called: My Bread: The Revolutionary No-work, No-Knead Method... I'd recommend it if you try this and get really interested in doing more)<br />Time: About 1 1/2 hours plus 14-20 hours for rising<br /><br />3 cups all-purpose or bread flour, more for dusting (I've been using bread flour lately)<br />1/4 teaspoon instant yeast<br />1 1/4 teaspoons salt (I use a scant tablespoon of sea salt for bread/ 2 teaspoons for pizza)<br />1 5/8 c water (I used closer to 2 cups for the bread/ 1.5 cups for pizza dough)<br />[I also add 4 tablespoons extra virgin olive oil]<br /><br />cornmeal or wheat bran as needed (I use flour here instead - whatever you prefer)<br /><br />1. In a large bowl combine flour, yeast and salt. Add water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18 at warm room temperature, about 70 degrees.<br /><br />2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 15 minutes.<br /><br />3.Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (NOT terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.<br /><br />4. At least a half-hour before dough is ready heat oven to 450 degrees. Put a 6- to 8- quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats... including the lid. When the dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on rack.<br /><br />Yield: One 1 1/2 pound loafSara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-21900799673505893332010-02-13T14:08:00.007-05:002010-02-17T09:29:44.563-05:00The Winning Cookie!Today at the Watertown Free Library the staff had a chocolate festival to help us get through a long Saturday at work. These cookies were a big hit... something chocolate, but with a twist. Recommended pairings (that we were unable to do at work)- beer and/or a nice glass of port.<br /><br />Mexican Chocolate Snickerdoodles <br />(from Vegan Cookies by Isa Changra Moskowitz)<br /><br />follow this link to the post punk kitchen and the recipe: <br />http://theppk.com/blog/2009/09/16/mexican-hot-chocolate-snickerdoodlesSara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-12776360028110863932009-07-22T06:08:00.004-05:002009-07-22T06:22:25.432-05:00Lonely Girl SauceTechnically, this is a recipe for a salad dressing, but I love this potent, tangy sauce so much I've been putting it on everything. I spooned it on warm linguine with fresh basil and it was delicious. It added pizzaz to steamed broccoli. Spooned over grilled fish. Oh yah, and it is great on a salad. So what's the downside? Or said another way: Why the name? Well there are only five ingredients and the first two are raw garlic and anchovies. Once you make the sauce, however you would be hard pressed to identify that anchovies were in there, but those salty little fish add heft and umami and really make it work so don't even think about leaving them out. This works best if you can get all the adults at the table - or at a minimum your significant other - to eat a lot of garlic along with you that way no one really be able to tell how strong you smell... except the mosquitos. One delightful side-effect of eating a lot of garlic in the summer: it keeps the mosquitos away.<br /><br />The first time I made it I followed the directions and minced the garlic and anchovies together with my chef's knife until they were a rough paste, but now I just throw it all in the blender (more or less) and it comes out perfect with a lot less work.<br /><br />Lonely Girl Sauce<br />--------------<br /><br />1-4 garlic cloves, minced<br />6 anchovy fillets<br />2 1/2 tablespoons freshly squeezed lemon juice<br />7-8 tablespoons extra virgin olive oil<br />sea salt and freshly ground black pepper to taste<br /><br />In a blender, combine garlic, anchovies and lemon juice plus a pinch of salt. Puree. With blender on low speed, pour in a slow stream of olive oil. Blend on high until smooth. Add salt and pepper to taste. This will last several days in the refrigerator.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com2tag:blogger.com,1999:blog-5190701082845901020.post-1876491270242645772009-06-24T14:11:00.004-05:002009-06-26T06:27:48.678-05:00A grown-up version of the Hostess cupcakeI made these dark chocolate and coffee cupcakes for my friend Mary Ann as a birthday gift and she came up with the brilliant suggestion of piping whoopie pie frosting (made with a marshmallow fluff) into and on top of them. For me the frosting really makes them, but it only works because the cupcake is so dark, dense and chocolaty.<br /><br />Dark Chocolate Cupcakes<br />--------------------<br />1 1/2 cups (7.5 ounces) all-purpose flour<br />1/2 cup white sugar<br />1/2 cup Turbinado sugar<br />1/2 teaspoon baking soda<br />1/4 teaspoon fine sea salt<br /><br />1/2 cup (2 ounces) Dutch-processed cocoa powder<br />2 ounces bittersweet chocolate, chopped fine<br />2 rounded teaspoons instant espresso + 1 cup boiling water (or 1 cup hot coffee)<br />2/3 cup mayonnaise<br />1 large egg<br />2 teaspoons vanilla extract<br /><br />1. Pre-heat oven to 350 degrees. Place oven rack in the middle position. Line 18 muffin tins with liner paper/foil cups.<br /><br />2. Whisk flour, sugar, baking soda, and salt together in a large bowl. <br /><br />3. In a separate bowl, combine cocoa and chocolate; pour hot coffee over cocoa mixture and whisk until smooth; let cool slightly. Whisk in mayonnaise, egg and vanilla.<br /><br />4. Stir mayonnaise mixture into flour mixture until combined.<br /><br />5. Using a 1/2 cup measure fill muffin tins 1/2 full to 2/3 full. Bake until wooden skewer inserted into center of cupcakes comes out with a few crumbs attached, 17-19 minutes.<br /><br />6. Let cupcakes cool in pan for a few minutes and then remove from pan and cool completely on a wire rack.<br /><br />7. Fill and frost with Fluff Frosting.<br /><br /><br /><br />Fluff Frosting Recipe<br />------------------<br />1/3 cup solid vegetable shortening<br />5-1/3 tablespoons unsalted butter<br />1 cup confectioner's sugar<br />2 teaspoons vanilla extract<br />Pinch salt<br />1 heaping cup Marshmallow Fluff<br /> <br />In the bowl of an electric mixer, beat the shortening, butter, sugar, vanilla and salt. When the mixture is smooth, beat in the Fluff.<br /><br />To fill and frost 18 cupcakes, you will need 1 1/2 times this recipe amount. It helps to use a pastry bag with a metal tip.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-222120869075163322009-06-16T05:07:00.004-05:002009-06-16T05:27:57.549-05:00Dinner SoupI was out in Seattle visiting my dear friend Kelly when she made this yummy and sustaining soup for dinner. I thought, "Wow this is yummy and it might fly at my dinner table - there is something for everyone!" So yesterday, with pounds of collard greens, tatsoi, bok choy and spinach from the first CSA pick-up of the year I decided to give this soup a try... and it worked! I served it with some good quality bread (in Seattle we had the very best sourdough rosemary, but I couldn't get my hands on that here in Boston so I bought a well made baguette).<br /><br />Don't feel like you have to follow this recipe exactly - soup is not that precise, after all and you should put in what you have and not worry too much about it. The key here is the brown sugar, cider vinegar and mustard that give it a very distinctive flavor. And by all means use greens - lots of them. My kids didn't actually eat them (of course not), but they did sip the broth and soak it up in their bread and I'm telling myself that the nutrients from the load of veggies I put in there got into their little bodies that way. <br /><br />Kelly's Dinner Soup<br />---------------<br /><br />1 Turkey Kielbasa cut into half moons (or 1/2 a Kielbasa and 1/2 pound cubed thick cut ham)<br />2 medium onions, chopped (yellow or sweet work fine)<br />2 medium carrots, diced<br />1 tablespooon olive oil<br />1-2 pounds roughly chopped greens (collard greens and kale for long cooking, spinach and tatsoi go in at the last minute)<br />2 tablespoons to 1/4 cup brown sugar (or to taste)<br />2 tablespoons to 1/4 cup apple cider vinegar (or to taste)<br />2 tablespoons spicy mustard (I used dijon, but a good quality deli mustard or a whole grain mustard would work too)<br />16 ounces roughly chopped tomatoes (canned are fine)<br />1 can pinto beans rinsed<br />1/2 pound cooked elbow macaroni<br />2 quarts low salt chicken broth<br />salt and pepper to taste<br /><br />1.In a large soup pot or dutch oven, saute onions and carrots until onions are soft (about five minutes). Add in meat and saute for another minute or two. Add in greens and cook until the greens have wilted down to a more manageable size. Add brown sugar, vinegar and mustard and mix.<br /><br />2. Add tomatoes and broth and bring to a boil. Turn down heat and simmer gently for at least an hour (if you are using kale and collard greens they will be tastier and easier to digest if they simmer for that long).<br /><br />3. Right before serving add pinto beans and macaroni.<br /><br />Serve with breadSara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-20088343443219464462009-06-04T14:00:00.002-05:002009-06-04T14:26:47.774-05:00Daikon SaladI've been working a lot of catering jobs this spring because budget cutbacks have reduced my hours at the library. While this may be sad for my librarian aspirations it is great news for my food blog because more catering means lots more interesting food ideas coming my way. <br /><br />Here's a very healthy salad that Feast Creative Catering served at a recent Kiddish. (For the uninitiated, a Kiddish is the luncheon after a Bar or Bat Mizvah.) I loved how pretty it was with the pea sprouts and the chopped cilantro. It is also incredibly tasty and it holds up well for a few days after you make it although it is really best the day you make it. You'll notice that over time the red cabbage bleeds into the daikon and the colors get a little muddy after a day or two. Also worth noting that this is actually quite good for you, but don't let that stop you from enjoying it.<br /><br />To give credit where credit is due the original recipe for this salad is from Martha Stewart's healthy collection, but I have made a few modifications (which I note). Also, I made this recipe for my big 40th birthday bash (more about that later) and I used 1 whole green cabbage and 1 whole red cabbage and, just so you know, that made enough salad for 70 people plus a gallon left over. You may want to use only a quarter of the cabbages and find some other use for them... just a thought.<br /><br />And where did I find pea shoots? Trader Joe's is carrying them (sometimes) along with the sunflower sprouts. It is a real treat if you can find them because they are so attractive and have a lovely sweet flavor, but you could certainly make the salad without if you can't track them down.<br /><br />Daikon Salad<br />-----------<br /><br />1 part purple cabbage, finely shredded<br />1 part green cabbage, finely shredded<br />1/2 part grated daikon radish<br />2 parts grated carrot<br />1 part sweet pea shoots<br />1 part sunflower sprouts<br />1 part pea shoots<br />1/8 part chopped cilantro leaves (or mint leaves if you prefer - or both - or mint, cilantro and thai basil)<br />1/4 part sesame dressing<br />toasted sesame seeds<br /><br />1. Toss all ingredients except for cilantro, dressing and sesame seeds in a large bowl to combine.<br /><br />2. Drizzle dressing over tossed vegetables and mix to thoroughly combine.<br /><br />3. Sprinkle with sesame seeds and cilantro.<br /><br /><br />Sesame Dressing (makes 3/4 cup)<br />--------------<br /><br />1/4 cup rice vinegar<br />1 tablespoon honey<br />2 tablespoons toasted sesame oil<br />2 tablespoons peanut oil or canola oil (or even olive oil)<br />fresh ground salt and pepper to taste<br />1 tablespoon boiling water<br /><br />1. In a blender or food processor combine all ingredients except for water and blend for 1 minute.<br /><br />2. Add water and blend an additional minute. <br /><br />Dressing will keep for up to a week in the refrigerator.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-54891749704909338422009-05-13T10:23:00.001-05:002009-05-13T10:23:34.565-05:00Eating in SeattleHere are some of the highlights of my time in Seattle. You may get the impression that I spent the entire week eating and... you would be correct. It was delicious and fun, but I'm sure there are other things to do in Seattle... there must be right?!<br /><br />Wallingford (hip neighborhood west of the U District)<br />-----------------------------------------------------------------------<br />Trophy Cupcakes (flavors like Mexican hot chocolate, marguerita, hummingbird (banana with added fruits) very pretty and very delicious.<br />http://www.trophycupcakes.com<br /><br />Chocolate Cafe - there is one of these here in Wallingford, but there is another one at Green Lake so you could combine consumption with a walk around the lake to burn it off and another one near the cool library downtown ( 1000 4th Ave.) to refresh yourself after touring that temple of librarianship.<br /><br /><br />International District (downtown - a kind of Chinatown ++)<br />-------------------------------------------------------------------------------<br />Uwajimaya - giant Japanese supermarket (http://www.uwajimaya.com/)<br />Kinokuniya Bookstore (in one corner of Uwajimaya) - 525 South Weller Street (Uwajimaya Village) opens at 10:00am (great pens, notebooks, all things Japanese)<br /><br />We had Dim Sum at Jade Garden 424 7th Avenue South which was delicious, varied and interesting. We took some of the leftovers home and they were even better the next day. We had Chinese broccoli with a thick soy sauce, bbq pork inside a puff pastry roll sprinkled with sesame seeds, shrimp and seaweed wrapped in tofu skin... and we kept on going)<br /><br />Also in this neighborhood we stumbled on a cool store on 602-608 Jackson called Kobo (http://www.koboseattle.com/flash.html) with crafts, jewelry and interesting things from Japan. They had the pretties umbrellas in there too.<br /><br /><br />U District<br />-------------<br /><br />Blue C Sushi is the Tokyo style conveyor belt sushi spot that everyone (in our party) agreed was the tastiest and freshest in Seattle. It is in University Village (a sort of outdoor mall) but don't let that turn you off. The food was very good and the whole experience is very fun... although I think one tends to eat too much since you feel like you might miss something interesting as it goes by. They also have Happy Hour out there in Seattle so stop by then and food is cheaper. The one we went to is at 4601 26th Avenue NE, but there is another one in the Fremont neighborhood. (http://www.bluecsushi.com/)<br /><br />Queen Mary Tea Room<br />This was an all out Anglo-fest with great tea and great food. We had the Afternoon Tea which comes on a three tiered silver tray, but you can select different options. It is cozy so if you want to go call and make a reservation - appartently it is hard to get in. (http://queenmarytea.com)<br /><br /><br />Queen Anne/BellTown<br />-------------------------------<br />Macrina: Great bakery and lovely neighborhood to walk around in. You must try their chocolate chip-orange brioche... it was amazing! (www.macrinabakery.com/cafes/index.html)<br /><br /><br />Downtown<br />---------------<br />Cafe Campagne: the truth squad is forcing me to admit that I didn't actually eat here, but it comes highly recommended by my foodie friend Seong who suggests going at Happy Hour to sample some of their onion tart and pate on the cheap (http://www.campagnerestaurant.com)<br /><br /><br />West Seattle<br />-----------------<br />Alki Beach - go hang out, walk along the beach and enjoy the sunset and feel like your in some vacation spot (as long as it is sunny outside).<br /><br />Cactus on Alki (http://www.cactusrestaurants.com/alki.html)<br /><br />There is also a great bakery if you are over there in West Seattle to check out. Bakery Nouveau (http://www.bakerynouveau.com/welcome/) famous for their double baked almond croissants... yum!<br /><br /><br />Other restaurants of note:<br />-----------------------------------<br />Also, Carmelita's (http://www.carmelita.net/) a fine vegetarian restaurant to check out.<br />and from my previous trip to Seattle try La Carta de Oaxaca at 5431 Ballard Ave, NW Seattle for an authentic Mexican night out (http://www.lacartadeoaxaca.com) - it is in cool neighborhood to walk around.<br /><br /><br />Other than eating<br />(I'll admit it. There are a few other things to do in Seattle, but all of these outtings combine nicely with a stop for refreshments.)<br />------------------------<br />Walk around Green Lake.<br />Walk around Queen Anne Neighborhood.<br />Walk around the International District.<br />Visit the Central Library and make sure not to miss the 4th floor, the children's room etc.<br />Don't forget the visit to the Ballard locks too to see the salmon running...(http://www.ci.seattle.wa.us/tour/locks.htm)Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com0tag:blogger.com,1999:blog-5190701082845901020.post-58984491705560553312009-02-06T13:28:00.001-05:002009-02-06T13:30:16.808-05:00Notes from Shemetra on New OrleansThese are my notes - taken in haste - while waiting for our first course at Delfino's last week. If anyone is traveling to N.O. anytime soon check these places out and report back.<br /><br />Okay, here are my notes from Shemetra who begs a big disclaimer that although she has been back one time since Katrina she hasn't lived in N.O. since Katrina so she's afraid some of this might be outdated. Plus, she has refrained from sending you to places that have great food, but that (in her words) "you'd be shot dead if you went there."<br /><br />Also, she said, her favorite place to eat in N.O. is her mother's kitchen and since that wasn't a real option for you I'm not listing it. She said not to bother getting red beans and rice since her mom's his the best, but I'm not entirely sure you need to follow her advice that closely...<br /><br />Lunch:<br />Mendina's (off Canal Street - take street car all the way up - before the bend where all the cemetaries are)<br /><br />French style lunch: Degas (across from City Park and Museum). She says go to the museum in the morning and have lunch at Degas.<br /><br />Spanish style lunch: Lola's paella (byob) - near the fair grounds<br /><br />At 10:00am go to Mother's and order the package "Gumbo to Go" - freeze it and then right before leaving for the airport wrap it in a double layer of aluminum foil and bring it home with you - make gumbo when you get back and fell like your still in N.O.<br />(Shemetra says don't eat at Mother's - always crowded and overrated in her opinion, but if you ignore her advice she says that you could get a good Po' Boy there)<br /><br />Places with great service:<br />A must: Antoine's (in the French Quarter) for Eggs Benedict.<br />Galatoire's (old N.O. style service) try the bread pudding souffle<br />Bayona's kind of nuovo, but amazing<br /><br />You could go to Paul Prudhomme's restaurant "Cape Halls" - she gives it a nod.<br /><br />Then she stressed "be careful what neighborhood you go to and what time of day - I have no idea where the bad neighborhoods are these days."<br /><br />And the final vague suggestion (she couldn't remember the name), "there is a great place off the causeway for barbeque shrimp"... for what it is worth.<br /><br />Hope you have a great time and enjoy some great eats.Sara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com1tag:blogger.com,1999:blog-5190701082845901020.post-50460375617231208552008-11-28T07:59:00.004-05:002008-11-28T08:12:34.997-05:00Thanksgiving Day Menu 2008Thursday, November 27, 2008<br />1:00pm<br /><br /><br /><br />Pre-Meal Nibbles<br /><br />organic baby carrots<br />pitted country olive mix<br />pitted kalamata olives<br />sweet pecans<br />sweet and spicy pecans<br />shelled, salted and roasted pistachios<br />marcona almonds with rosemary<br /><br />aged Colorado goat cheese<br />fresh goat cheese<br />aged cheddar (Cabot reserve)<br /><br />D'Artagne pate de campagne<br />Truffled pate<br /><br />red-seedless grapes<br /><br />homemade crostini<br />sesame crackers<br />rosemary crisps<br /><br />beer: John Harvard Brew House<br /><br /><br /><br />The Main Meal<br /><br />Roast Turkey with cornbread sausage stuffing<br />Neiman Ranch Kansas City style BBQ pork ribs<br />Cornbread sausage dressing<br />Garlic Mashed potatoes<br />Cider Braised Squash with Rosemary<br />Oven-roasted beets<br />Steamed broccoli with butter and salt<br />Braised fennel<br />Cornbread<br />homemade whole cranberry and Grand Marinier sauce<br />homemade turkey gravy<br /><br />Romain and Arugula salad with Roquefort, toasted pine nuts and red grapes<br />Homemade croutons<br />Homemade Balsamic Vinagreitte<br /><br /><br /><br />Dessert<br /><br />Apple Pie<br />Derby Pie<br />Bittersweet Chocolate and Pecan Pie<br />Pumpkin Pie<br />Dancing Deer Bakery Gingerbread<br /><br /><br />Fruit Bowl (clementines, fuji apples, seckle pears, kumquats)<br /><br />Coffee and teaSara Caseyhttp://www.blogger.com/profile/00160158002508073761noreply@blogger.com2