tag:blogger.com,1999:blog-70389530982087222102024-03-13T11:47:07.914-04:00Owl at Homea (sometimes) food blogAnna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-7038953098208722210.post-12616305052387140812015-05-31T21:47:00.004-04:002015-05-31T21:57:18.597-04:00Two hour headboard<div class="separator" style="clear: both; text-align: center;">
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It all started with our narrow staircase, up which a box spring could not fit. A makeshift bed on slats and wheels served us just fine for a year, but I grew frustrated as the pillows slipped behind the bed every night while we slept. Sitting against the wall was uncomfortable -- I started looking on Pinterest for inspiration (always dangerous when studying should be occurring). <br />
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Jumping on the opportunity afforded by TWO WHOLE WEEKEND DAYS off, I found time (and energy) to make a headboard for our bed. I bought pine slats from Lowes, and connected them by drilling two vertical pieces into the back of the slats. I cut out a hole for the outlet to come through, and finished with a pretty stain.<br />
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Overall, the whole project only took a few hours and was under $60!<br />
<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-846542768123087612014-09-24T11:15:00.002-04:002014-09-24T11:15:10.121-04:00Challah<br />
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I have always loved Rosh Hashanah. Apples and honey, a sweet new year. January never feels like a new year: the middle of winter, in the middle of a break. Nothing is really beginning anew. But fall! Leaves are changing, weather getting cooler and crisper. Fall is when the school year began, and thus always felt like the real beginning of a new year.<br />
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And truthfully, for me, the most important part of Jewish holidays is food. And Rosh Hashanah in my family always means brisket (!!!!), apples and honey, <a href="http://owl-at-home.blogspot.com/2012/09/a-taste-of-honey-cake.html" target="_blank">honey cake</a>, round challah.....and even <a href="http://owl-at-home.blogspot.com/2012/08/italian-plum-cake.html" target="_blank">Italian plum cake</a>. My mom used to let us have a little bit of the challah dough to braid into a mini loaf--she would then bake it directly on top of the larger challah or sometimes right next to it.<br />
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I'm not going to include a recipe on this one since it's pretty much directly out of <i><a href="http://www.amazon.com/Rustic-European-Breads-Bread-Machine/dp/0385477775" target="_blank">Rustic European Breads: From Your Bread Machine</a></i>. It's a great book, one I fully recommend. To make the challah round, I'm going to use a line from T.S. Eliot: "In my beginning is my end" (i.e. tuck the last part of the braid under the first).<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-20937038218594765832014-09-21T13:05:00.000-04:002014-09-21T13:05:52.600-04:00Upcycle Project: Washboard Earring Holder<div class="separator" style="clear: both; text-align: center;">
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I found this adorable vintage washboard at an estate sale this summer for $10. I couldn't pass it up, especially with the "Carolina Washboard Co." written across the top...<br />
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Using some picture hanging wire and superglue, I managed to stretch three rows of wire across the washboard. It was a little tricky to get the wire to stay, but I twisted the ends into little flat loops and tucked them in the space between the metal part and the wood with some superglue to make sure it held.Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-41057043429357676912014-09-20T22:35:00.000-04:002014-09-20T22:35:17.282-04:00Summer Cucumber Salad<div class="separator" style="clear: both; text-align: center;">
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This cucumber salad is so perfect--cool, refreshing, satisfying, and really easy. It's especially good when made with the pickling cucumbers from summer farmer's markets!</div>
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<i>Cucumber Salad</i></div>
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<li>4 cucumbers, peeled and sliced as thinly as you can</li>
<li>1 small yellow onion, minced</li>
<li>3/4 cup sugar</li>
<li>1/2 cup water</li>
<li>1 cup white vinegar</li>
<li>1/2 tbs dried dill</li>
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Boil the sugar, water, white vinegar in dill. Mix together the cucumber slices and onion; once the vinegar/sugar/water mix is boiling, pour it over the cucumber slices and onion mixture. Let it sit in the fridge for a day before eating (if you can resist). It is good after the first day but continues to get better--I often end up doubling the recipe to let it last a week!</div>
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-32495104515692101672014-04-28T15:39:00.000-04:002014-04-28T15:39:10.056-04:00Ball Jar Soap Dispenser<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa-8bzMg_UtgNmmOKDhwPqcGPwOb_BC3yBHc2NzsLCTXXybs7ejM4zvVMEP6BSRRLnogDrk_yLJVJUBlkSqRCnoNofmaxQ8oE7GF9pbSj-TR-32UGB80O4QJWPGpp_HYT9vI5r06LRuW1/s1600/IMG_9215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa-8bzMg_UtgNmmOKDhwPqcGPwOb_BC3yBHc2NzsLCTXXybs7ejM4zvVMEP6BSRRLnogDrk_yLJVJUBlkSqRCnoNofmaxQ8oE7GF9pbSj-TR-32UGB80O4QJWPGpp_HYT9vI5r06LRuW1/s1600/IMG_9215.jpg" height="640" width="480" /></a></div>
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Study breaks are always more fun when they're creative. After taking a practice test and reading a review book all morning, I was ready to get out my toolkit and make something. I found an antique Ball jar in the basement with the zinc top (my favorite). Used wire cutters to make a hole in the top and stole the dispenser from some cheap hand soap!<br />
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Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-62810267836135047222014-04-21T00:28:00.004-04:002014-04-21T00:45:42.260-04:00Kitchen Island Salvage Project<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7ebWRx1p8noQpBsujLOogO3j04iMhpDI7utvJ1fGN6nA7TdatA-C-_I4PX9gaNG6TUM6K_-XGzym9S0Zt4undfoYjxufGu6NHtN_LSliO5e1fdQ5I68ukPWLT-iMxfkfhPV7MapzCQjN/s1600/IMG_9050.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7ebWRx1p8noQpBsujLOogO3j04iMhpDI7utvJ1fGN6nA7TdatA-C-_I4PX9gaNG6TUM6K_-XGzym9S0Zt4undfoYjxufGu6NHtN_LSliO5e1fdQ5I68ukPWLT-iMxfkfhPV7MapzCQjN/s1600/IMG_9050.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79u0_GuWHNCYZ_5Pf9DT_e4PvVvg7Ws4p8TaIQbRITwlZm1MpZ4sf05tfJNLPPq7a5JUfgzAJ0jfagMeCY5AGcs_u1yu0tMq9_NKO2jynOJ5VQF862vdHxK4YcGRLuwVoRqczUVUUzyLp/s1600/IMG_9065.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79u0_GuWHNCYZ_5Pf9DT_e4PvVvg7Ws4p8TaIQbRITwlZm1MpZ4sf05tfJNLPPq7a5JUfgzAJ0jfagMeCY5AGcs_u1yu0tMq9_NKO2jynOJ5VQF862vdHxK4YcGRLuwVoRqczUVUUzyLp/s1600/IMG_9065.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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One of the real reasons I haven't updated my food blog in so long is not that I haven't had time to do it (I still cook), but that there <strike>is</strike> was no place to take lovely and beautiful food photos in my new kitchen. I absolutely love this house, which I moved into last June. It was built in 1929, and still has many of the original features. The tiny kitchen, however, was destroyed by the last renters (college students). The landlords redid it before we moved in, but there was only so much counter space they could squeeze in.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVDhTueJlEXakj3eglnDcxNoujCZLxjri60plPQQT3wH6i2z_SKbiKXsFcmK1mKpHjcmIotkFokEkfb_dC-P7NWy6xULEQOU_O6NmdjP_O4nWj_L-ShBLp8wQz4VApZY5YDnGH6nyd9u_/s1600/IMG_7404.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVDhTueJlEXakj3eglnDcxNoujCZLxjri60plPQQT3wH6i2z_SKbiKXsFcmK1mKpHjcmIotkFokEkfb_dC-P7NWy6xULEQOU_O6NmdjP_O4nWj_L-ShBLp8wQz4VApZY5YDnGH6nyd9u_/s1600/IMG_7404.jpg" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTC9Z1FAauYzEdgtQqT9KCPHR_IrNR-UfFhqwby0s1SfCn0Mxzp-syCGIHwC0HLL7yWotPpK_DiVypg0_4xKWnsjjBX2V3BDRdETAq8H2l-oYrnWsl1VPUYjsquKuXgr_vNdG5JwDAuzy/s1600/IMG_7401.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTC9Z1FAauYzEdgtQqT9KCPHR_IrNR-UfFhqwby0s1SfCn0Mxzp-syCGIHwC0HLL7yWotPpK_DiVypg0_4xKWnsjjBX2V3BDRdETAq8H2l-oYrnWsl1VPUYjsquKuXgr_vNdG5JwDAuzy/s1600/IMG_7401.jpg" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRyfmyYS9gs-LbRoM8aUj6LtSXicsAR52Y0TqCiD964RDNKZLRe71uilg0z5z8k85P0-CEmBDK2J9CmxudzFDfAXSUzOdt8aKTywZUFhGCAIs4TTmD_bivlcWTBQ7p6A1wqwIWgXS9uIp/s1600/IMG_7405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRyfmyYS9gs-LbRoM8aUj6LtSXicsAR52Y0TqCiD964RDNKZLRe71uilg0z5z8k85P0-CEmBDK2J9CmxudzFDfAXSUzOdt8aKTywZUFhGCAIs4TTmD_bivlcWTBQ7p6A1wqwIWgXS9uIp/s1600/IMG_7405.jpg" height="200" width="132" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lovely kitchen with the horrid "student" makeshift counter space addition.</td></tr>
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The table above looked just perfect for that space when we moved in. It was an old student desk, poor quality but "worked" for that corner in a kitchen with almost no cabinet space. Over time, the surface didn't last, getting not just scratched but covered in stains that couldn't be cleaned. I yearned for such beautiful kitchen carts that <a href="http://www.wayfair.com/Chelsea-Home-Racheal-Kitchen-Island-Set-with-Wood-Stop-342-009-CHFC1654.html" target="_blank">lurked</a> <a href="http://www.wayfair.com/Sunset-Trading-Sunset-Selections-Kitchen-Island-DLU-KI-4222-TG1552.html" target="_blank">among</a> the <a href="http://www.wayfair.com/Crosley-Alexandria-Kitchen-Island-with-Stainless-Steel-Top-KF30002AWH-CRY1251.html" target="_blank">items</a> at sites like Wayfair.com...one that would not only look lovely in the kitchen but would provide the much needed storage space below.<br />
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I have always had a love for renovation and home design; while other kids watched CatDog and Ren and Stimpy, I (who had no cable tv), watched This Old House on PBS. I loved watching furniture being built and homes being made over. Now that I finally have cable, I watch embarrassing amounts of HGTV. One of my new favorite shows is Rehab Addict, with <a href="http://www.nicolecurtisdesign.com/" target="_blank">Nicole Curtis</a>. Watching her work with salvaged wood and furniture is incredibly inspiring.<br />
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I was taking my dog for a walk the other day and found that a neighbor had redone the kitchen, leaving all of the cabinets on the side of the road. I took one that was the perfect size, realizing that the antique breadboard I've had for a few years would make a perfect top. </div>
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Paint, primer, brushes, sandpaper and wood glue set me back only about $40 at Lowe's. The whole project was done over two days, and maybe, just maybe, 6 hours total time spent on it.</div>
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To quote Nicole, "Is it gonna be perfect? No! It's old, it's not supposed to be!" </div>
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But, (quoting my great-grandmother now), if I must say so myself, it's pretty darn good.</div>
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<tr><td class="tr-caption" style="text-align: center;">Doors off, handles off, sanded down and finished with a coat of primer and paint</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pwCYB6HhTgr85SApG9UpFPn7Gd2cNELoMXE-Esc6znUittE3Cgrj3RFhgWbwdnkWQQAWTdIHQIoXu0XkTtGcO7RzLtIcmz8WEolHNIIfyOZdMToq0PP6WPg896wsQMDvhrNzEDIEGb6z/s1600/IMG_9059.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pwCYB6HhTgr85SApG9UpFPn7Gd2cNELoMXE-Esc6znUittE3Cgrj3RFhgWbwdnkWQQAWTdIHQIoXu0XkTtGcO7RzLtIcmz8WEolHNIIfyOZdMToq0PP6WPg896wsQMDvhrNzEDIEGb6z/s1600/IMG_9059.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top glued to the base, second coat of paint</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx1qqNQb6A6JrW1WPt91WEhX4l4GsnuCMDgMmAo9fFD4RBMmmQQaEuTawev4f4qDsBtMpXq-wfqezpnVl0LuN8qRTpdNSxGkhez4R7_sZsKYnruzMUC4iWv4OQ8rox9r_me50Z9Q2u5iC/s1600/IMG_9060.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvx1qqNQb6A6JrW1WPt91WEhX4l4GsnuCMDgMmAo9fFD4RBMmmQQaEuTawev4f4qDsBtMpXq-wfqezpnVl0LuN8qRTpdNSxGkhez4R7_sZsKYnruzMUC4iWv4OQ8rox9r_me50Z9Q2u5iC/s1600/IMG_9060.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, the handles go back on!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3AgatciLi2OJNebBJj7_53Em97Sqw2y_HyUl0cS2I59ExPWNEFVnBphQu2Cucrl002UGgKWZgWc0ETHFeQp2PjSmLVFw1UGb00vW_JUCQPTbDiTjtjgSmWi3GKthNUllefR6ve97Oc47/s1600/IMG_9074.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3AgatciLi2OJNebBJj7_53Em97Sqw2y_HyUl0cS2I59ExPWNEFVnBphQu2Cucrl002UGgKWZgWc0ETHFeQp2PjSmLVFw1UGb00vW_JUCQPTbDiTjtjgSmWi3GKthNUllefR6ve97Oc47/s1600/IMG_9074.jpg" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At home in the kitchen, baking supplies below</td></tr>
</tbody></table>
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-76775703015062877432013-04-21T16:17:00.001-04:002013-04-21T16:17:36.115-04:00On hosting brunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoyRHM6oaxn5_bx9zZ41qA4EyDGYFuKXOWHh4e2rMrsNyElE1-C_SxhwAcm_yadxdAjfiaNWDLPbiON2oIFt9-yFOYTEXoftMJiC4MHCM4xTlFxVPnH0J67dE0DWri-xDA46I4mVJKjn3/s1600/IMG_7239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsoyRHM6oaxn5_bx9zZ41qA4EyDGYFuKXOWHh4e2rMrsNyElE1-C_SxhwAcm_yadxdAjfiaNWDLPbiON2oIFt9-yFOYTEXoftMJiC4MHCM4xTlFxVPnH0J67dE0DWri-xDA46I4mVJKjn3/s640/IMG_7239.JPG" height="426" width="640" /></a></div>
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Deb of SmittenKitchen has a wonderful post about <a href="http://smittenkitchen.com/blog/2009/12/how-to-host-brunch-and-still-sleep-in/" target="_blank">how to cook brunch and still sleep in.</a> This is inspired by her.<br />
<br />
<i>The menu:</i><br />
<ul>
<li><a href="http://owl-at-home.blogspot.com/2012/08/tomato-and-goat-cheese-crostata-with.html" target="_blank">Tomato and goat cheese crostata with rosemary crust</a></li>
<li>Kale frittata with spicy (soy) chorizo, sharp cheddar and tomatoes (adapted from <a href="http://www.davidlebovitz.com/2013/03/kale-frittata-recipe/" target="_blank">David Lebovitz</a>)</li>
<li>Raspberry cornmeal muffins (from <a href="http://www.amazon.com/Moms-Book-Baking-Lauren-Chattman/dp/B00676KYKW/ref=sr_1_2?s=books&ie=UTF8&qid=1366168945&sr=1-2&keywords=mom%27s+big+book+of+baking" target="_blank">Mom's Big Book of Baking</a>, probably one of my top 5 favorite cookbooks)</li>
<li>Baked french toast with berry sauce (from the <a href="http://www.amazon.com/The-Smitten-Kitchen-Cookbook-Perelman/dp/030759565X" target="_blank">Smitten Kitchen cookbook </a>of course!)</li>
<li>Breakfast potatoes</li>
<li>Sausages</li>
<li>Grapefruit</li>
<li>Fancy orange juice (thanks Trader Joe's!)</li>
<li>Coffee</li>
</ul>
<i>The night before:</i><br />
<br />
Prep french toast and stick it in the fridge. Make the tart dough.<br />
<br />
<i>The morning of:</i><br />
<br />
Make crostata and put it in oven. While it is baking, start prepping some of the easier things (cut grapefruit and put in in fridge. When it is around 15 minutes to the end of the crostata's bake time, make the muffins. Bake the muffins. While they are baking, prepare the kale frittata. When the muffins come out, put the kale frittata in for a few minutes to finish the top. While it is in the oven, cut up the potatoes. Take the frittata out and put the french toast in. Make the berry sauce (frozen berries cooked down with sugar to taste), potatoes (cut up potatoes and fry them lightly in olive oil with rosemary and sea salt) and sausages on the stove while the french toast is in the oven (time it to come out of the oven right before people come over). Make the coffee.<br />
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Whenever you have a spare minute, work in time for setting up.<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-86145146893635474702013-04-16T23:16:00.001-04:002013-04-16T23:19:49.301-04:00Curried Quinoa Pilaf with Cucumber Mint Raita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5i8ZbulH5fySivOxtgF5KYONnUEp6T6F6U7mbH6vzII-MqXc8grfmZ-TJYsjv_l9a5_lLxHZMuiv9w_I5vd34wnzSqZBjhvreVw1VxgvovOJoPvvmJBO0bFsQakDpLHwiYxLSX0uWN66/s1600/IMG_7254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5i8ZbulH5fySivOxtgF5KYONnUEp6T6F6U7mbH6vzII-MqXc8grfmZ-TJYsjv_l9a5_lLxHZMuiv9w_I5vd34wnzSqZBjhvreVw1VxgvovOJoPvvmJBO0bFsQakDpLHwiYxLSX0uWN66/s640/IMG_7254.JPG" width="640" /></a></div>
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I was tired of winter food. Tired of winter skies and stubborn patches of snow still clinging to the ground in mid-April. One day last week, I opened the door to the house and was engulfed by the incredible scent of curry emanating from the kitchen. It filled the living room, drifting into every corner. I asked my roommate for the recipe and made it the very next night.<br />
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It was amazing, and even more so, took almost no time at all (around 30 min total including prep work). The combination of the Greek yogurt and the quinoa leaves you satisfied for the rest of the evening. It was suggested that it be served with spinach, but I substituted spicy arugula which complimented the sweet curried quinoa and the cold, minty raita. (It's a tossup as to which part is my favorite).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKnWq8fDOPdXcebJ466DF_aHJ_CO71-yLZ6sSHto84amybHdyRMxXL1wxv-wjFn_uq42ifKjOPH3PMADZQpmmJAPrFmA2YjUWqIZsyAIGFFLzjljcocT-aYuwEWWwcZg4hQpxS9JnKlkC/s1600/IMG_7248.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/AVvXsEhAKnWq8fDOPdXcebJ466DF_aHJ_CO71-yLZ6sSHto84amybHdyRMxXL1wxv-wjFn_uq42ifKjOPH3PMADZQpmmJAPrFmA2YjUWqIZsyAIGFFLzjljcocT-aYuwEWWwcZg4hQpxS9JnKlkC/s640/IMG_7248.JPG" width="640" /></a></div>
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<i>Curried Quinoa Pilaf with Cucumber Mint Raita</i></div>
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<i>(adapted from <a href="http://www.myrecipes.com/recipe/curried-quinoa-salad-with-cucumber-mint-raita-10000002011042/" target="_blank">Cooking Light</a>)</i></div>
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<ul>
<li>2 tsp olive oil </li>
<li>6 tsp curry powder</li>
<li>3-4 garlic clove, minced</li>
<li>3 cup uncooked quinoa</li>
<li>6 cups water</li>
<li>2 1/4 tsp kosher salt</li>
<li>3/4 cup thinly sliced green onions</li>
<li>chopped fresh cilantro</li>
<li>raisins and chopped dried apricots</li>
<li>3/4 cup finely diced peeled cucumber </li>
<li>6-8 teaspoons chopped fresh mint (2-3 bunches)</li>
<li>2 1/2-3 c plain Greek yogurt</li>
<li>Arugula</li>
</ul>
<br />
Heat oil in a saucepan over medium-high heat. Add the curry and the garlic to pan; cook 1 minute, stirring constantly. Add quinoa and water; bring to a boil. Cover, reduce heat, and simmer 16 minutes or until tender. Remove from heat; stir in salt. Let cool completely (if you can wait---I couldn't). Add the raisins, apricots, green onion and cilantro to cooled quinoa; toss gently.<br />
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Combine the cucumber, mint, and yogurt in a small bowl, and stir well.<br />
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Serve the quinoa on top of a bed of arugula with a (very, very) generous dollop of the raita.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDjbtitxtQ8ywt5Z-kahIrKKnZittrJRbuE8OS8Fx_VQ-XTGEJwgj-khN7qbTEaDmKKCYKRCLE30BYjR-iwxFqVPmpw25waKNR5MEflQ1pnqAsz8kj5WUN9hwhUehLVCFsGbh58KtvDEh/s1600/IMG_0293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyDjbtitxtQ8ywt5Z-kahIrKKnZittrJRbuE8OS8Fx_VQ-XTGEJwgj-khN7qbTEaDmKKCYKRCLE30BYjR-iwxFqVPmpw25waKNR5MEflQ1pnqAsz8kj5WUN9hwhUehLVCFsGbh58KtvDEh/s640/IMG_0293.jpg" width="640" /></a></div>
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And yes, I took photos of the leftovers. I tripled the original recipe (factored in above) but not the raita (again, I have fixed it above); served with plain Greek yogurt it was still almost as delicious.</div>
<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-49281766157478081942013-02-08T21:15:00.003-05:002013-02-08T21:15:57.883-05:00Chinese Coin Quilt<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n8DYNA07daoXn9uCDCjMjp_WoWhT7yyxL-52E9u7O1Y9icBlRVT35tyRyXL2X6genKtdyyg08132JREx9rK3511IrDiRF_vYRM0UL9WCVezZChnV-Wgbvek9bQOhdlmSQ_eIvDPq9uPz/s1600/IMG_4342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n8DYNA07daoXn9uCDCjMjp_WoWhT7yyxL-52E9u7O1Y9icBlRVT35tyRyXL2X6genKtdyyg08132JREx9rK3511IrDiRF_vYRM0UL9WCVezZChnV-Wgbvek9bQOhdlmSQ_eIvDPq9uPz/s640/IMG_4342.JPG" width="640" /></a></div>
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Since it's all cozy and warm in my room, (and with more than a foot of snow outside), I am appreciating the quilt I made this summer!<br />
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I meant to post photos this summer, but I suppose med school is a fairly busy time....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgyFSqJpBpHHKGukWyJL2tv40aSr8aqk3OXes_UiJi3BU8Hg_9a7qWJ-UEmp-kNYaqRFjOito17ipH-y5Tk6CdLeAjzFyB5DQgRD1uso0ukNMIMhfMGUY6aeKWty4v8FlNpExzFW0BU62/s1600/IMG_4340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgyFSqJpBpHHKGukWyJL2tv40aSr8aqk3OXes_UiJi3BU8Hg_9a7qWJ-UEmp-kNYaqRFjOito17ipH-y5Tk6CdLeAjzFyB5DQgRD1uso0ukNMIMhfMGUY6aeKWty4v8FlNpExzFW0BU62/s640/IMG_4340.JPG" width="640" /></a></div>
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I started with a Chinese Coin quilt idea, and looked for size ideas online.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYCImPC0VyEoqmyhnZ3stZPQFO5Ee7JMTIq3S5S4L6RU6c6t2ziGPOg8ejsESRnEuiHxU0KQY7J1yFfn_L5rl-SzwW-U8D0StI9N1PiDq0ec7d4kP5I-fbzBoDszaRRb6Pi2-XZfGJYFh/s1600/IMG_3779.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYCImPC0VyEoqmyhnZ3stZPQFO5Ee7JMTIq3S5S4L6RU6c6t2ziGPOg8ejsESRnEuiHxU0KQY7J1yFfn_L5rl-SzwW-U8D0StI9N1PiDq0ec7d4kP5I-fbzBoDszaRRb6Pi2-XZfGJYFh/s640/IMG_3779.jpg" width="478" /></a></div>
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I got a bunch of fat quarters that matched.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6E7AE7HRHu9M1T4qIFP9oDDMR5XWQ79jmvAhN58yjqRcQP1geOzrAXXR9yIsw6v2uqCCu2APZvM_O4YKMUsf6ARfW7KOKMWWEos5zJBABJ_UPPuunkXIrZjieuVTtY-E6B5OOA6w8pKNR/s1600/IMG_3781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6E7AE7HRHu9M1T4qIFP9oDDMR5XWQ79jmvAhN58yjqRcQP1geOzrAXXR9yIsw6v2uqCCu2APZvM_O4YKMUsf6ARfW7KOKMWWEos5zJBABJ_UPPuunkXIrZjieuVTtY-E6B5OOA6w8pKNR/s640/IMG_3781.jpg" width="478" /></a></div>
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And then sewed them into long strips.</div>
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And then made a border and a back.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHj4jOzXR8IivYalA17PUwOkSnnZ-xE_MK7P_aQoYoeialJThX18AY9lnEDPMGSP2MrGrJE75htO3XZT6yRRJ5-vycewqD8DrUn0NKmIdVaVkuDoyFbS0ZFGOHyMgIgcu01Wk7dAVmZyz/s1600/IMG_4350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxHj4jOzXR8IivYalA17PUwOkSnnZ-xE_MK7P_aQoYoeialJThX18AY9lnEDPMGSP2MrGrJE75htO3XZT6yRRJ5-vycewqD8DrUn0NKmIdVaVkuDoyFbS0ZFGOHyMgIgcu01Wk7dAVmZyz/s640/IMG_4350.JPG" width="640" /></a></div>
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<span style="text-align: -webkit-auto;">I didn't measure correctly (and changed my mind about the pattern a million times), so I had to make a "scrap quilt</span><span style="text-align: -webkit-auto;"> back with the extra fabric.</span></div>
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com1tag:blogger.com,1999:blog-7038953098208722210.post-25442635317831937062013-02-01T20:30:00.001-05:002013-02-01T20:31:14.828-05:00Not Your Grandmother's Oatmeal Cookies (aka the "OhMyGod Cookies")<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6As9LuHBUN51wkkPonuSjjTLTrmhwq22FTuXq3vqgKSrSwaFAzP943R8nKiWflpExkuqQpIadVWPIJ_indfEkfjWIrEBkcPF1ZG2STtVumJsYf0b6OZtgKFqnDH2or7_y2Yr3g_meLIq/s1600/IMG_7072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm6As9LuHBUN51wkkPonuSjjTLTrmhwq22FTuXq3vqgKSrSwaFAzP943R8nKiWflpExkuqQpIadVWPIJ_indfEkfjWIrEBkcPF1ZG2STtVumJsYf0b6OZtgKFqnDH2or7_y2Yr3g_meLIq/s640/IMG_7072.JPG" width="640" /></a></div>
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There are two reasons why I call these the "OhMyGod cookies":<br />
<br />
<ol>
<li>When you bite into one, the toffee-chocolate-oatmeal deliciousness melts in your mouth and you spurt out "OhMyGod". This has happened spontaneously to several people who have tried them.</li>
<li>When you are putting them in a container to take to the event you baked them for, you look down and "OhMyGod" you've accidentally eaten 2 or 4 or 10 or <i>the entire tray</i>. </li>
</ol>
True story.<br />
<br />
These photos are from the first time I made them. Since then, I have perfected the technique (baking time, how far apart on the tray, how big each drop of dough is--things that are particular to your equipment and oven). My most recent batch was much prettier (they can be very fancy looking cookies), but they were all demolished before I got around to taking photos.<br />
<br />
If you didn't already have a reason to make them, here's a few more:<br />
<br />
<ol>
<li>They are EASY. </li>
<li>Even though they look like a fancy-pants florentine, they take almost no time at all (15 minutes to mix up the batter and put them on the pan and then 12 minutes to bake).</li>
<li>They are made of ingredients that any baker has on hand (butter, flour, oats, sugar, vanilla, eggs).</li>
</ol>
<br />
As usual, they are from my ever-favorite baker Lauren Chattman's book <i>Mom's Big Book of Baking</i>.<br />
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<br />
<b>Oatmeal Lace Cookies</b><br />
<i>This recipe is easily doubled....and when doubled easily eaten.</i><br />
<br />
<ul>
<li>1 1/2 c rolled oats (not instant)</li>
<li>3/4 c sugar</li>
<li>2 tbs all-purpose flour</li>
<li>1/2 tsp salt</li>
<li>1 tsp vanilla extract</li>
<li>1 1/2 sticks butter, melted and cooled slightly</li>
<li>1 egg, beaten lightly</li>
</ul>
Combine all the dry ingredients in a large bowl, then add the eggs, butter and vanilla. Drop 1/2 tbs or slightly more (I promise they will spread and get big) onto a baking pan covered with parchment paper. Make sure the cookies are 3-4" apart or they will melt together!<br />
<br />
Bake at 325º for 12 minutes (or in my always-too-hot oven less than that) until they are golden and crispy looking. As Lauren Chattman says, "Carefully slide the entire parchment paper with the cookies onto a wire rack and let them cool completely."<br />
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When they are cool, drizzle melted semisweet chocolate chips on them in a fancy pattern if you like. </div>
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Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-20696915820391563442013-01-09T19:43:00.000-05:002013-01-09T19:45:25.874-05:00Beer Bread and Beef Stew with Hearty Broth (and yes, beer in it)<div class="separator" style="clear: both; text-align: center;">
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<br />
Ok. So, remember how just yesterday I wrote a whole post about <a href="http://owl-at-home.blogspot.com/2013/01/kale-and-avocado-salad.html" target="_blank">how I get so tired of winter dishes</a>? The kale salad solution apparently cured me of that so much that today I came home and made the heartiest of winter soups, with warm, fresh bread to go along with it.<br />
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The beer bread is from <a href="http://www.food.com/recipe/beer-bread-73440" target="_blank">Gerald Norman on Food.com</a>, and I didn't change the recipe one bit. It turned out phenomenally, and went unbelievably perfectly with the soup.<br />
<b><br /></b>
<b>Beef Stew </b><br />
(loosely <a href="http://markbittman.com/beef-stew-with-or-without-guinness" target="_blank">adapted</a> from Mark Bittman)<br />
<br />
<ul>
<li>2 tbsp oil</li>
<li>1 garlic clove, smashed but kept whole</li>
<li>2 lbs stew beef, cut into 1" cubes</li>
<li>3 onions, diced</li>
<li>3 tbs flour</li>
<li>4 1/2 - 5 c veggie or beef broth (though it's up to you how thin or thick you want your soup, and how much broth)</li>
<li>1 12 oz. bottle of beer (however much of it you want to put in)</li>
<li>1 bay leaf</li>
<li>1 tsp dried thyme</li>
<li>salt and pepper</li>
<li>4 medium potatoes, diced</li>
<li>any chopped veggies you want to put in (I used a carrot or two and some chopped green peppers that I froze from the market last summer)</li>
<li>salt and pepper, to taste</li>
</ul>
<div>
Sauté the garlic clove in the oil in the bottom of a Dutch oven. Add the stew beef and cook for ~10 minutes or until it's cooked and pink in the middle. While it's cooking, add salt and pepper. Remove the garlic clove and beef from the pan, but keep the juices in the bottom. Sauté the onions in the juices until transparent and slightly browned. Add the flour and cook for two minutes, then add the broth, beer, meat and seasonings. Adjust all the seasonings to taste--you're the one who's going to eat it!</div>
<div>
<br /></div>
<div>
Let it come to a boil, then turn down to a simmer and let cook uncovered for 30 min. Add the potatoes and veggies, and let come to a boil again. Turn the heat down, cover, and let simmer for anywhere from an hour to two or three (the meat will get more tender and the flavors will meld with longer cooking time, but I got hungry....). Serve with beer bread and parmesan if you desire.</div>
Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-91196780821820122132013-01-08T15:14:00.000-05:002013-01-08T15:16:29.334-05:00Kale and Avocado Salad<div style="text-align: center;">
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<br />
With three feet of snow outside and bitterly cold walks home from the hospital every day, most days I find myself craving warm soups, roasted vegetables, hot bread fresh from the oven. You know, winter foods.<br />
<br />
And yet, every once in a while, I can't bear the thought of one more day of some iteration of winter vegetable soup. I begin to crave fresh fruit and summer salads, things that aren't baked or roasted or boiled before being eaten.<br />
<br />
That's where this salad comes in. It's wonderfully fresh, but still feels like winter. It's a "same old" winter vegetable (kale, which I love in almost all forms) infused with a new kind of flavor. It's January's version of a summer picnic's guacamole, disguised as a dressing for kale. It's absolutely delicious (in fact, my carnivorous boyfriend, absolutely <i>insisted</i> that I make this again).<br />
<br />
Oh, and it's super easy and takes 5 minutes and looks impressive.<br />
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<br />
This recipe, like many, is adapted from one of my mother's. As with all of her recipes, when I asked her how to make it, she said "Oh, I don't know, I just throw together the ingredients. I don't really have a recipe". As with all of her recipes, it always turns out perfectly. So feel free to change it around amount-wise.<br />
<br />
<b>Kale and Avocado Salad</b><br />
<br />
<ul>
<li>1 bunch kale, washed and torn into bite-size pieces (use the thinnest kale you can find, like dinosaur kale)</li>
<li>1 ripe avocado</li>
<li>1 clove garlic, minced</li>
<li>1 lemon</li>
<li>olive oil, to taste/texture</li>
<li>salt, to taste</li>
</ul>
<br />
Use your hands to mash the avocado up with the kale, olive oil, lemon juice and salt. Stir in the garlic. Serve.<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-31723148021606267142012-11-17T20:47:00.003-05:002012-11-17T20:47:47.554-05:00Brown Sugar Cranberry Cake with Clementine Glaze<br />
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<br />
So, it's been a while. Everyone told me med school would get busy, but the actual experience of coming home every day to study until the moment you fall asleep is a different story.....<br />
<br />
But this morning, inspired by the sunny November day and a brunch invitation, I finally found time to bake something. It is an adaptation of <a href="http://chocolateandzucchini.com/archives/2004/05/raspberry_yogurt_cake.php" target="_blank">French Yogurt Cake from Chocolate and Zucchini.</a> (I have adapted this recipe once before).<br />
<br />
I woke up an hour and a half before the brunch, tiptoeing down to the kitchen so as not to wake anyone. The cake only took 10 minutes to put together, so I went upstairs to crawl back into bed for a little more sleep while the cake was in the oven. "Where'd you go?" my boyfriend asked sleepily. "I was baking a cake...." "But you were gone for only 10 minutes!"(Hence the magic of this simple cake). His face fell when he realized the cake was for the brunch, but he perked up when I promised to bring him home at least one big slice.<br />
<br />
The brown sugar, orange zest and yogurt base provides a perfectly sweet and moist balance to the fresh, whole, tart cranberries. The clementine glaze just adds to all of that....<br />
<br />
<i>For the cake:</i><br />
<blockquote class="tr_bq">
<ul>
<li>1 c plain yogurt</li>
<li>1 c brown sugar</li>
<li>1/4 c canola oil</li>
<li>1 1/2 c flour</li>
<li>3 eggs</li>
<li>1 tbs baking powder</li>
<li>1 tsp orange zest</li>
<li>1 tsp lemon zest</li>
<li>a large pinch salt (maybe even 1/4 tsp)</li>
<li>1-2 c cranberries, rinsed</li>
</ul>
</blockquote>
<i>For the glaze:</i><br />
<ul>
<li>Juice of one clementine</li>
<li>2 tbs brown sugar</li>
<li>1 tbs powdered sugar</li>
</ul>
Mix together the yogurt, brown sugar and oil in a large bowl, then add the eggs one at a time. Stir in the zest. Combine the dry ingredients in another bowl; add this flour mixture (not all at once, but in 2-3 additions) to the wet mixture and stir until just combined. Pour half the batter into a greased cake pan (she calls for a 9" cake pan--all I had was a 10" pie pan and it worked just fine!). Mix in the cranberries. Sprinkle a little brown sugar on top of the cake Bake in a 360º oven for 40-60 minutes (this really varies on oven time and pan shape). While the cake is baking, mix together the juice of one clementine and a little powdered and brown sugar. Pour the glaze over the cake when it is still warm.<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-88878398154720312162012-09-27T12:56:00.001-04:002012-09-27T12:58:10.593-04:00Pecan Raisin Granola<div class="separator" style="clear: both; text-align: center;">
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<br />
Last night, while I was transitioning back and forth between studying anatomy, histology and physiology, I began to crave a snack. I couldn't justify making something complicated--too much of a distraction from the thousands of terms I had yet to memorize before bed. And it was already 10 pm....<br />
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<br />
At the beginning of this year, I had asked my mom for her homemade granola recipe. It's a lighter granola, made with less oil than the kind you get in the store. It can be adapted in any way you want--if you want it more like the kind in the store, add more liquids; if you want it a different flavor, add those things (coconut, dried cranberries, macadamia nuts, etc.) ; and if you want to substitute one thing for another (brown sugar for agave, walnuts for pecans, etc.), go ahead.<br />
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<br /></div>
Warm granola makes a perfect study snack...and you can either grab handfuls of the warm, toasted oats right as they come out of the oven or put them in a bowl with milk or over yogurt.<br />
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<b>Pecan Raisin Granola</b><br />
<ul>
<li>6 c oats</li>
<li>1 c pecans</li>
<li>1 1/2 or 2 tbs canola oil</li>
<li>2-3 tbs maple syrup</li>
<li>1 tbs agave </li>
<li>1 tbs vanilla</li>
<li>2 tsp cinnamon</li>
<li>1 c raisins</li>
</ul>
Toss the oats with all of the other ingredients (except the raisins). The ratio of oats to liquid is low, so it won't seem too coated. Cover the bottoms of two baking sheets (with raised edges) with parchment paper and split the oat mixture between these two pans. Either bake one at a time at 325º, side by side (if the pans fit!!), or bake one on a higher shelf and one on a lower shelf. If you bake on two separate shelves, put your oven on convection at 300º.<br />
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Bake for 10 minutes, then take out and stir. Put back in for another 9 or 10 minutes until the granola is toasted and golden. Mix in the raisins when it's done baking.<br />
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Enjoy warm just out of the oven, AND tomorrow morning for breakfast.<br />
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Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-85742971672515951062012-09-19T18:10:00.003-04:002012-09-19T18:10:55.556-04:00Apple Crostata<br />
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When I walked out of my house this morning, the cold air shocked me. It was only in the forties, but for the first time this year, it truly felt like fall. The dry air whispered through the dying leaves, promising that fall is truly beginning.<br />
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I used to have a strong dislike for apple pie, but as I have grown older, I have separated apple pie into two categories: mushy, too-sweet "diner" pie and tart, lemony, cinnamon-y apple pie with a perfectly flaky crust. I still hate the former, but I have a growing appreciation for the latter. That said, pie is a lot of work. My roommate will spend the afternoon making a pie crust by hand, shaping a beautiful and perfect pie--she has the patience for this and her pies are DELICIOUS.<br />
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I was inspired by her pies, but wanted to do something a little less, well, time consuming. I was inspired by the tomato and goat cheese crostata I made a few weeks ago, and made up a little recipe for an apple crostata. The crust is actually the same as for the goat cheese crostata (inspired by Jack Bishop), but without the rosemary and with a little cloves or nutmeg added (some apple pie spice--choose your favorite and throw in a pinch!). With the food processor, the dough took 5 minutes to make and only an hour to chill.<br />
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<br />
<b>Apple Crostata</b><br />
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<i>For the crust:</i><br />
<br />
<ul>
<li>1 1/4 cups unbleached all-purpose flour</li>
<li>1/2 tsp salt</li>
<li>8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces</li>
<li>4-5 tbsp ice water</li>
</ul>
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<br />
<br />
Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses.<br />
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Add the water, 1 tbs at a time, and pulse briefly after each addition. After 4 tbs of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbs water. Process just until the dough comes together in a rough ball. (Bishop says: "Do not overprocess or the dough will not be flakey"). Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days.<br />
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While the dough was chilling, I sliced 4-5 apples very, very thinly and tossed them in lemon juice (2-3 tbs or more to taste!), the zest of 1 lemon, cinnamon (1-2 tsp), as well as a pinch of nutmeg and allspice. I let them sit in this "dressing" until the dough came out of the fridge.</div>
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Roll out the crust, and arrange the apples in circles, slightly overlapping them. Fold the edges of the crust over the outer circle of apples and pinch together any parts that are open. Sprinkle with a little bit of cinnamon. Bake at 375º for 30-40 minutes.</div>
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-21324950847034194012012-09-15T19:00:00.002-04:002012-09-15T19:03:19.813-04:00A Taste of Honey (Cake)<div class="separator" style="clear: both; text-align: center;">
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It's that time of year again--just as school is really beginning to start up (we began anatomy on Friday), the air is cool and crisp, the leaves are just starting to turn yellow and orange and red, and mountains of squash and apples are appearing at the market. <br />
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I have always felt like Rosh Hashanah, the Jewish new year, fell at just the right time (it begins at sundown tomorrow). While January 1st is right the middle of winter and the school year, September/early October always seemed like a more appropriate time to think about what the past year has been and what the next year will bring. I am positive that this coming year will be one of the best and most exciting I've ever had....<br />
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It is tradition to celebrate a "sweet new year" by dipping apples in honey and having a honey cake as part of the Rosh Hashanah dinner. Honey cake is one of my favorite Jewish desserts (my mom used to send one to me in a care package at Rosh Hashanah).<br />
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This is a recipe from a good friend of our family, and I am convinced that is the best honey cake I have ever had. (Wary of honey cake? Deb at SmittenKitchen <a href="http://smittenkitchen.com/blog/2008/09/majestic-and-moist-honey-cake/" target="_blank">wrote</a>: "But every honey cake I have been forced to try has been wretched (apologies if it was yours). They were dry and never sweet enough. They were coarse and totally unloved.")<br />
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This honey cake has none of those issues; it is sweet and unbelievably moist, and just gets better each day it sits on the counter. While I agree that honey cake can be truly terrible (I've had those too), It's a honey cake I crave year-round, but save up for when Rosh Hashanah rolls around each fall.<br />
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<b>Honey Cake</b><br />
<ul>
<li>1/2 c oil</li>
<li>1 c sugar</li>
<li>3 eggs</li>
<li>1 1/3 c honey</li>
<li>1 c strong coffee</li>
<li>2 3/4 c flour</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 tsp cinnamon</li>
<li>1 tsp allspice</li>
</ul>
<br />
Preheat oven to 325º. In a large bowl, beat eggs together. Add the oil, sugar, honey and coffee and mix for a minute or two. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ones, and mix until just combined. Bake in two small size, greased and floured loaf pans (or 4-5 mini loaf pans) for 50-60 minutes (30-40 for smaller ones).<br />
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The trick to getting nice rounded tops and not having them sink in the middle is not filling the pans too full!<br />
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If you can make them 2-3 days ahead of time, go for it--they get better with age.<br />
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Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com1tag:blogger.com,1999:blog-7038953098208722210.post-4262940536504799132012-09-11T19:44:00.000-04:002012-09-11T19:45:03.321-04:00Pesto!<div class="separator" style="clear: both; text-align: center;">
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Every year growing up, I got to choose what I wanted for my birthday dinner. And every year? <i>Pesto pasta.</i><br />
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Since birthday is in March, large quantities of basil were often less readily available. <br />
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But my mother, being the savvy cook she is, had the perfect solution: make big batches of pesto all summer, and stick them in little Rubbermaid containers to be stored in the freezer. Come December, January, and even March, she could pop out one of these containers and defrost it. Fresh market pesto with snow on the ground (well, I grew up in Durham, so snowy ground is more wishful thinking).<br />
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I decided to do the same thing this year, looking towards the long northern winter where I will not see the sun for days at a time. (Why? Because class is from 8-5. The sun will rise and set and I will be in the hospital and in class the whole time!)<br />
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This pesto is not the pesto with cream you get in many restaurants in the US (I <i>hate </i>pesto with cream in it); it is true Genovese pesto, albeit made with less olive oil.<br />
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<i>Genovese pesto at a market in Florence</i></div>
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The recipe is an adaptation of Marcella Hazan's recipe. (If you don't know of her, you should! She's often called "the Italian Julia Child"). My mother often says that Marcella taught her to cook. The old cookbook opens up right to the pesto page, and my mother's adaptation is penciled in next to the original recipe.</div>
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<b>Blender Pesto</b></div>
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<ul>
<li>2 c fresh basil leaves, tightly packed</li>
<li>1/3 c extra virgin olive oil</li>
<li>3 tbs chopped pine nuts or walnuts</li>
<li>2 garlic cloves, chopped</li>
<li>1/3 c grated parmesan</li>
<li>salt</li>
</ul>
Place the olive oil, nuts, garlic and salt in the food processor and pulse for 10-15 seconds. Add the basil and process until combined. Add the cheese, then pulse until it is mixed in.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yUdFkXuP1xauy3eqdkf5mhXDVLsQXqW4sO1DCihtNKA3rFno2kcy0wwB122Dl1RFXj-MdHnUfsVPBKLvXj17X90LkT4KyOhHe22NOEiIN6yfAD092TRaRtaD2lfPFw5cLWj0IdIXSBv3/s1600/IMG_4414.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1yUdFkXuP1xauy3eqdkf5mhXDVLsQXqW4sO1DCihtNKA3rFno2kcy0wwB122Dl1RFXj-MdHnUfsVPBKLvXj17X90LkT4KyOhHe22NOEiIN6yfAD092TRaRtaD2lfPFw5cLWj0IdIXSBv3/s640/IMG_4414.jpg" width="476" /></a></div>
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<i>Pesto Pasta (orzo)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvfa12lG_uMq5-pnWBQxyhd2jXgX-R-Wg7YsTF1rPQLCPTwKpxqEBZTmOr_4H4yLshuFow1AzMcG_P0genxscqVNhTHb0p_EOt6QK8szQENPir_LbzfTxJPFFvsU0zIaFPP3uVx7k1cs-/s1600/IMG_0181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvfa12lG_uMq5-pnWBQxyhd2jXgX-R-Wg7YsTF1rPQLCPTwKpxqEBZTmOr_4H4yLshuFow1AzMcG_P0genxscqVNhTHb0p_EOt6QK8szQENPir_LbzfTxJPFFvsU0zIaFPP3uVx7k1cs-/s640/IMG_0181.JPG" width="522" /></a></div>
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<i>Summer Pesto Pasta with Zucchini</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8NracjG37n7BEZf2A4513D0I7M0oNieFHyHjeeCSVFFjXk5qe2wl-kSE0BD1Nso_FG8DmIO_E9-Z2ZZocdzB-EF_6chmfPRXbvhQaNCKKfdCcfneSh4nl5WBJ7Jj8L9uBbP10dpPPAjv/s1600/IMG_1478.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrf2C-z8umM784jIkSDTNOHd-XW_W87alvn3JtlDa43kdoYyW2QJyk7TsgSbL1jpSN7KN_mkE4r18ah5u-J0cYEvfc8qe1j2nFHQBS_8SknBH4WOpQGPh6OrnVoV3IE3am8EPtQGPgUZA/s1600/IMG_0268.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrf2C-z8umM784jIkSDTNOHd-XW_W87alvn3JtlDa43kdoYyW2QJyk7TsgSbL1jpSN7KN_mkE4r18ah5u-J0cYEvfc8qe1j2nFHQBS_8SknBH4WOpQGPh6OrnVoV3IE3am8EPtQGPgUZA/s640/IMG_0268.JPG" width="640" /></a></div>
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<i>Pesto Risotto</i></div>
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<i><br /></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8NracjG37n7BEZf2A4513D0I7M0oNieFHyHjeeCSVFFjXk5qe2wl-kSE0BD1Nso_FG8DmIO_E9-Z2ZZocdzB-EF_6chmfPRXbvhQaNCKKfdCcfneSh4nl5WBJ7Jj8L9uBbP10dpPPAjv/s1600/IMG_1478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8NracjG37n7BEZf2A4513D0I7M0oNieFHyHjeeCSVFFjXk5qe2wl-kSE0BD1Nso_FG8DmIO_E9-Z2ZZocdzB-EF_6chmfPRXbvhQaNCKKfdCcfneSh4nl5WBJ7Jj8L9uBbP10dpPPAjv/s640/IMG_1478.JPG" width="640" /></a></div>
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<i>Pesto on Fresh Mozzarella</i></div>
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Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-69749957845436938182012-08-26T20:23:00.000-04:002012-08-26T20:23:02.655-04:00Italian Plum Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m38LmRRwv8C52zdHANNJFTXxyL4I-JbIKJL8kGe8A80cDM68rZkYKYWW96jIF60rUkPIQZN7oLRnqL5ok8l1IKIW-x8vd_EkwENRB5bOqbapQ4MjiSEsox5Ey5DiE8foYk8P9SG7x-Vt/s1600/IMG_4364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-m38LmRRwv8C52zdHANNJFTXxyL4I-JbIKJL8kGe8A80cDM68rZkYKYWW96jIF60rUkPIQZN7oLRnqL5ok8l1IKIW-x8vd_EkwENRB5bOqbapQ4MjiSEsox5Ey5DiE8foYk8P9SG7x-Vt/s640/IMG_4364.JPG" width="640" /></a></div>
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During any type of orientation, you are guaranteed to be asked: "Please share one unique thing about yourself". In a lunch meeting with a group of students and my academic advisory dean, I said I liked to cook and bake, especially when stressed out.</div>
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My dean laughed, saying, "You just made a bunch of new friends". All week, I thought what to bring in to our next lunch meeting. When I saw the plump little prune plums at the Public Market last Saturday, I knew just what to do.</div>
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This has always been a favorite cake of mine, and since it's so seasonal (as far as I know, prune plums are only available in the fall)---it always feels like a rare and delicious treat. The otherwise too-tart plums bake up golden and sweet, perfectly complimented by the vanilla cake below them. The recipe is a hand-me-down from a family friend, one my mom made only once or twice every year....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEv3pTUmOoEI9N0f7jnKQ7Q2xjN8D7Dka3k3KbT1Yw2UECPMwI6RRCt8ufE9eNLKvqmxs4yBliqk1d008GIrZlJ57Xrjn96bzlH4Zpsdjn-rzrI9weVj1k8dupxz-lOrGWBocChhDu5Fe/s1600/IMG_4374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoEv3pTUmOoEI9N0f7jnKQ7Q2xjN8D7Dka3k3KbT1Yw2UECPMwI6RRCt8ufE9eNLKvqmxs4yBliqk1d008GIrZlJ57Xrjn96bzlH4Zpsdjn-rzrI9weVj1k8dupxz-lOrGWBocChhDu5Fe/s640/IMG_4374.JPG" width="640" /></a></div>
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I brought in the cake to the next meeting of our advisory group, and it sat, awkwardly, in the middle of the table as we discussed topics about the upcoming year. "Does anyone have any other concerns?" my dean asked after a while. When silence ensued, he said, "Well, my concern is how we're going to divide up this cake!"</div>
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The cake was as good as I always remember it to be. It is beautiful and delicious, tart and sweet. A friend of mine who claims to have lost his sweet tooth as a teenager ate two whole pieces. It seemed to prompt my advisor's comment: "Maybe you chose the wrong career." While I'm not giving up medical school any time soon, I will continue to bake as much as I possibly can.</div>
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<b>Italian Plum Cake</b></div>
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<ul>
<li>1/2 c (1 stick) unsalted butter, softened</li>
<li>3/4 c sugar</li>
<li>1 tsp vanilla</li>
<li>2 eggs</li>
<li>1 c flour</li>
<li>1 tsp baking powder</li>
<li>about 12 prune plums, halved</li>
<li>1 tsp cinnamon mixed with about 1/4 c sugar</li>
</ul>
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Preheat oven to 350º. Cream the butter in sugar in a large bowl. In a separate bowl, mix together the other dry ingredients. Add the eggs to the butter and sugar, and beat in the vanilla. Add the dry ingredients to the wet one, and combine. </div>
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Pour the batter into a well-greased 9" springform pan (a pie plate works as well--though I'll usually put a circle of parchment paper down before I grease the whole thing). Arrange the prune plums out (skin side down) in concentric circles, not overlapping, on top of the batter. Sprinkle the cinnamon-sugar over the top, and bake for 30-40 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKxLBTE615mINV6NHEsU6K6tNi1llanU3Y2vLy2CJXnjKnayDgNneobWuavWlejoY9Lo00SU_eBvTgct4oq1DQWBjfXADGsRZoWkUdDYXwInkydBKnlyiRDTl_TiOjfD5ZmdW9wTt0YN0/s1600/IMG_4367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKxLBTE615mINV6NHEsU6K6tNi1llanU3Y2vLy2CJXnjKnayDgNneobWuavWlejoY9Lo00SU_eBvTgct4oq1DQWBjfXADGsRZoWkUdDYXwInkydBKnlyiRDTl_TiOjfD5ZmdW9wTt0YN0/s640/IMG_4367.JPG" width="640" /></a></div>
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**These pictures are not from the cake I made for my advisor (there was not even one crumb left from that version), but from a version I made this summer with a slightly different (non-dairy) cake bottom. If you are dairy-free, you can substitute this cake base for another recipe, but the batter I made this summer didn't hold up the plums as well as the version with butter. However, if your cake looks a little different, that's why!Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-54843432177167285512012-08-12T16:49:00.000-04:002012-08-12T16:50:37.637-04:00Tomato and Goat Cheese Crostata with Rosemary Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj20iEwBG2OtMNeVtbRp6l5rRlJ7embYxj86PBmhoKNKEWgoucE9PCHrf9LnzlvDRqOQfKlAVIhy57B1EVeZpySxxCFPDqa1B8fbNc6C0b8W7G-C84wxea2EM8yZDv9WH4FmuhTazerKB/s1600/IMG_6796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj20iEwBG2OtMNeVtbRp6l5rRlJ7embYxj86PBmhoKNKEWgoucE9PCHrf9LnzlvDRqOQfKlAVIhy57B1EVeZpySxxCFPDqa1B8fbNc6C0b8W7G-C84wxea2EM8yZDv9WH4FmuhTazerKB/s640/IMG_6796.JPG" width="640" /></a></div>
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Having just moved thirty minutes away from my grandparents, I now have an endless supply of tomatoes. My grandfather <i>loves</i> to give away tomatoes---every time I leave the house: "Here, take a few tomatoes!!"<br />
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The tomatoes had started to build up, and I wanted to use them in something that would really showcase their flavor. I was looking through one of my favorite cookbooks, Jack Bishop's <i>A Year in a Vegetarian Kitchen</i>, when I came across a recipe for a tomato and goat cheese tart. He called for a tart pan with a removable bottom, which I don't have, so I simply made a crostata!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7DA4kyt1x3lQXE9v8DNyNnEXIUAxxbXxtp1kP5W8xiF9Mc-0zltT6G17hv0qVGSkp6kKET9dvl0Mjh8MYRKQrcyHS7vVeOnXQwhOGwaWsEhAd7k4WTXeyglBC26TacLgFmnBTuK_G3We/s1600/IMG_6762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7DA4kyt1x3lQXE9v8DNyNnEXIUAxxbXxtp1kP5W8xiF9Mc-0zltT6G17hv0qVGSkp6kKET9dvl0Mjh8MYRKQrcyHS7vVeOnXQwhOGwaWsEhAd7k4WTXeyglBC26TacLgFmnBTuK_G3We/s640/IMG_6762.JPG" width="640" /></a></div>
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This is definitely in the top three things I've ever made, possibly the best. It turned out beautifully, with a perfectly flaky and golden-brown crust.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1IL_msurAhqsGLB7WdBuU4xIm99hyphenhyphennr1epAfA8vRDAgtHG5zwjkRjpa8JLRFaZFvGRToBI64CXUO8J5pXnbYC-c3IyFE1B8uBLkBZvOCJ6WaH3yxWIU6IDwOecGDgxgTnGmJipoqZi1O/s1600/IMG_6779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV1IL_msurAhqsGLB7WdBuU4xIm99hyphenhyphennr1epAfA8vRDAgtHG5zwjkRjpa8JLRFaZFvGRToBI64CXUO8J5pXnbYC-c3IyFE1B8uBLkBZvOCJ6WaH3yxWIU6IDwOecGDgxgTnGmJipoqZi1O/s640/IMG_6779.JPG" width="640" /></a></div>
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<b>Tomato and Goat Cheese Crostata with Rosemary Crust</b><br />
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<i>Crust</i><br />
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<ul>
<li>1-1/4 cups unbleached all-purpose flour</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp minced fresh rosemary</li>
<li>8 tbsp (1 stick) chilled unsalted butter, cut into 8 pieces</li>
<li>4-5 tbsp ice water</li>
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<i>Filling</i><br />
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<ul>
<li>6 oz fresh goat cheese, crumbled (about 1-1/3 cups)</li>
<li>3 medium tomatoes, cored, sliced crosswise 1/4-inch thick, and blotted dry between paper towels (this keeps them drier so as not to make the crust soggy)</li>
<li>1 tbsp extra-virgin olive oil</li>
<li>salt and freshly ground black pepper</li>
</ul>
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A few hours before you want to make the crostata, you need to prepare the dough. While it can be done by hand, it takes five minutes in the food processor. Place the flour, salt, and rosemary in a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles pea-sized crumbs, about ten 1-second pulses.<br />
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Add the water, 1 tbs at a time, and pulse briefly after each addition. After 4 tbs of water have been added, process the dough for several seconds to see if it will come together. If not, add the remaining 1 tbs water. Process just until the dough comes together in a rough ball. (Bishop says: "Do not overprocess or the dough will not be flakey"). Transfer the dough to a lightly-floured work surface and knead briefly to for a smooth ball. Flatten the dough into a 5-inch disk and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour and up to 2 days. <br />
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Move an oven rack to the middle position and heat oven to 375°.<br />
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To make the crostata, unwrap the chilled dough and roll it into a 12-inch circle on a lightly floured surface. It doesn't have to be a perfect circle, especially if you are using a rectangular baking sheet. Cover a baking sheet with parchment paper, and lay the dough flat on top. Prick the bottom of the tart shell all over with a fork.<br />
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To fill the crostata, scatter the goat cheese evenly across the bottom, leaving about one or two inches around the edge of the circle. Arrange the tomatoes over the cheese in two rings (again, leaving the space around the outside of the filling): one around the outside edge another in the center, overlapping them slightly. Drizzle the tomatoes with the olive oil and sprinkle with salt and pepper to taste. Fold the extra inch or so of tart dough over the tomatoes and pinch together any pieces that don't come together well. Add a sprig of rosemary in the center for garnish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ15HIv4Qwr1TikXMg29jvBypKUXRQzSd501axm5I10kq55Kv35Pj3RX84fd4eLg23Ax17FuticjGFCJarJweEjrNYNYLAaGLfK7gOhpPrPqegQ4zrNY6s-FjktfOdKv7Nu3JULyOuessE/s1600/IMG_4472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ15HIv4Qwr1TikXMg29jvBypKUXRQzSd501axm5I10kq55Kv35Pj3RX84fd4eLg23Ax17FuticjGFCJarJweEjrNYNYLAaGLfK7gOhpPrPqegQ4zrNY6s-FjktfOdKv7Nu3JULyOuessE/s640/IMG_4472.JPG" width="478" /></a></div>
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Bake until the edges of the crostata are golden brown, 45 to 50 minutes. Cool the crostata on a wire rack for at least 10 minutes, then transfer to a cutting board to serve. Cut the crostata into wedges and serve immediately or at room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph9z-1SUV4ibMY0fIgbXuOQXyflykFLVjPy1yhahSjL2metDSRT1MhrSuZC0O0HM8JCmmL4sLSnkErSFnUfP4yZVPRL4_N04pTt7H90pSjq3n9mhyVBNAEZBO_cmSewmFj0W0QeSVIAjY/s1600/IMG_6787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgph9z-1SUV4ibMY0fIgbXuOQXyflykFLVjPy1yhahSjL2metDSRT1MhrSuZC0O0HM8JCmmL4sLSnkErSFnUfP4yZVPRL4_N04pTt7H90pSjq3n9mhyVBNAEZBO_cmSewmFj0W0QeSVIAjY/s640/IMG_6787.JPG" width="640" /></a></div>
<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-41378706555252922222012-08-10T10:44:00.000-04:002012-08-10T10:46:14.523-04:00Cooking Locally: Reflections on the Farmer's Market in JulyI could swoon and moon over some new recipe, but today is devoted to the stars of the show--the fruits and veggies themselves.<br />
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To cook locally is a wonderful thing, if you can find a way. My former co-op did it this way, my mom does it this, and now in my new home, I try to do this. It can be both frustrating (SO. MANY. ZUCCHINI.) and liberating (learning to like eggplant, which I recently did). Overall though, local food just <i>tastes</i> better. And those super-sweet, tiny tomatoes? Some varieties just don't travel well, so they aren't sold in big supermarkets.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-TlVYD8LIEnMhQVGs18lcCmAmAoKpmo5Y_QuAi6iO9tQFVhQ76uBaVHiHSpY-KvR775CUU3xEfhDNI0VbS2aaVMNcBdEn_eY-Gm1B80CDMxVJX6JnjNb9foPQMnA30y-zUIeFuYujIqa/s1600/IMG_3953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-TlVYD8LIEnMhQVGs18lcCmAmAoKpmo5Y_QuAi6iO9tQFVhQ76uBaVHiHSpY-KvR775CUU3xEfhDNI0VbS2aaVMNcBdEn_eY-Gm1B80CDMxVJX6JnjNb9foPQMnA30y-zUIeFuYujIqa/s640/IMG_3953.JPG" width="640" /></a></div>
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<div>
Everyone has their own way of doing it, but here's one way:</div>
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1.) Save your vegetable and fruit shopping until the morning or afternoon for the market, if you have a big enough one (if they carry it, get your eggs/milk/cheese/meat there too).</div>
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2.) Walk around the market, and pick out what looks best to you, keeping in mind different ideas for recipes. If you have a particular one in mind, get stuff for that--in my experience, it's easier to figure meals out later and just get what looks good. Get enough veggies for the week (or if you are a lucky duck and have a 2x/week market get enough for only half of it).</div>
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3.) Try and spread out your purchases between things that will last the week (potatoes, beans, apples, onions) and things that have to be eaten more quickly (tomatoes, lettuce, basil)</div>
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4.) Let the food inspire you....but here are some ideas below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYekmIqcwsnaX55G11mE79E2_5DPJpOQS3dZINtRemDKWYM-ZZMgW_1SlNIumHihSIdwoK_FCl1vla0BY2gn_RNE0sJ8Sqq8fkw6lcDmygf1iUFLsGp8nPmddctlX_yWHJ76EibNjVcEgl/s1600/IMG_0427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYekmIqcwsnaX55G11mE79E2_5DPJpOQS3dZINtRemDKWYM-ZZMgW_1SlNIumHihSIdwoK_FCl1vla0BY2gn_RNE0sJ8Sqq8fkw6lcDmygf1iUFLsGp8nPmddctlX_yWHJ76EibNjVcEgl/s640/IMG_0427.JPG" width="640" /></a></div>
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<i>Eggplant: Roasted, or on pizza, or in pasta sauce....yum!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwAXvmD7dGuDIatJkidt0OU7nIJY-4IrJO0e25YbNfR4bFRRRhb0l5ju7CKDlQ4Ig1rvL9ZLTnfvrpY1fVco8Q0zbFXignQV8R9Q60hWBxrxtlARUI6WHKro8J0rzj4aZL_oCWzBzQIaR/s1600/IMG_3921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRwAXvmD7dGuDIatJkidt0OU7nIJY-4IrJO0e25YbNfR4bFRRRhb0l5ju7CKDlQ4Ig1rvL9ZLTnfvrpY1fVco8Q0zbFXignQV8R9Q60hWBxrxtlARUI6WHKro8J0rzj4aZL_oCWzBzQIaR/s640/IMG_3921.JPG" width="426" /></a></div>
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<i>Tiny, beautiful eggplants!!</i></div>
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<img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNRPLLMWUEx_7EK9xrmKI1vpSX_o-3hCcJdFqa5WWK6Cb0eW64y32s7b8ntUzumm0PQiqwHlWKUoImftNGqW4b7QzE7sP2abMMcq1lw-0plStI4b_OHaWm_6qZFVeDhU9X0Xx-8JruRXy/s640/IMG_0439.JPG" width="640" /></div>
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<span style="color: black;"><i>Apples: just for eating, in </i></span><a href="http://owl-at-home.blogspot.com/2012/08/raw-carrot-and-beet-salad.html" style="font-style: italic;" target="_blank">beet-carrot salad</a><i>, in a pie, etc.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUAUOiUDVcW_PJSlfTQuR5F8WmUTkm4mwMwnIjk4Xw9sY3CTP0Y2GnJOk_I6E1Wj5p3C93PWv39tblY8J4jJZOndlQNrNsTtbx4qtkCQ3cGGY_ZsfdnuO7AOtuWUffKkBGyEGHN9f9GQT/s1600/IMG_0456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUAUOiUDVcW_PJSlfTQuR5F8WmUTkm4mwMwnIjk4Xw9sY3CTP0Y2GnJOk_I6E1Wj5p3C93PWv39tblY8J4jJZOndlQNrNsTtbx4qtkCQ3cGGY_ZsfdnuO7AOtuWUffKkBGyEGHN9f9GQT/s640/IMG_0456.JPG" width="640" /></a></div>
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<i>Tomatoes: I cannot get enough tomatoes. Plain with salt and olive oil (add basil and fresh mozzarella and you've got a caprese salad!), gazpacho, roasted, fresh salsa, fried green tomatoes and so, so much more (okay, okay I don't have recipes for all these yet).</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlENZnwgLkS4-CiB3jGIcCZ9tgUzjVlrBlJ0bDU1ChMxZTnlvZyR41geKHPCqezgzhMd1NTf7QeW-98KIl434GsnnjdULnAcwpnAKpO250MiI4I6KSaI5g1qI8qF2OGoKpjz5nXYmAlVkK/s1600/IMG_3938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlENZnwgLkS4-CiB3jGIcCZ9tgUzjVlrBlJ0bDU1ChMxZTnlvZyR41geKHPCqezgzhMd1NTf7QeW-98KIl434GsnnjdULnAcwpnAKpO250MiI4I6KSaI5g1qI8qF2OGoKpjz5nXYmAlVkK/s640/IMG_3938.JPG" width="640" /></a></div>
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<i>It's so nice to keep flowers in the house! I love these sunflowers...</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKuzHp4_FgPCld-9R_K-WUt2OEv-x2HQg0QfFYGC2sdFiT1g0ToI45tA-r_0AnrFGJ-uscy4UYx_qaLepJMMfdiSZuYotGVGMijVsX0bQ6kcDyCk40CVaU8Im-PXHhRT2DW5OALdiSle6/s1600/IMG_3912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKuzHp4_FgPCld-9R_K-WUt2OEv-x2HQg0QfFYGC2sdFiT1g0ToI45tA-r_0AnrFGJ-uscy4UYx_qaLepJMMfdiSZuYotGVGMijVsX0bQ6kcDyCk40CVaU8Im-PXHhRT2DW5OALdiSle6/s640/IMG_3912.JPG" width="640" /></a></div>
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<i>Cucumbers: gazpacho, just eaten for kicks because they're delicious and refreshing, raita, or make your own pickles! (My aunt does this and they're amazing--and when the jar is finished she puts more cucumbers in and voilà, more pickles. I made them with her when I was 3, but clearly I have to learn again...)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6rkFLAHB7jHMBxib8g5KUrE3HI2KB9rxqy8qsaLXmoYSSGHq8IpA_u_RE5hIpGPIBdU90eG408I2dKLHXCpsPBPd8SgXvs_TeUE5UfwZVNF5JBjVjWe_aBCWyZEEEgv6W0rZxlhhFkiP/s1600/IMG_3926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6rkFLAHB7jHMBxib8g5KUrE3HI2KB9rxqy8qsaLXmoYSSGHq8IpA_u_RE5hIpGPIBdU90eG408I2dKLHXCpsPBPd8SgXvs_TeUE5UfwZVNF5JBjVjWe_aBCWyZEEEgv6W0rZxlhhFkiP/s640/IMG_3926.JPG" width="640" /></a></div>
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<i>Beans: steam them, put them in a Niçoise salad (a favorite of mine), etc.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG1qkQIKTuAXOAYCX3Yqp4E7GFMNYyFy_GfidVSrFx9Edo7Wd69fW32HYhatSdTauxDFv-SqG-uLYrAamcWtF2nXL3hlyC7WXAYI9RFmjh0nN3xU8mSvAphqhiHpm-pe-jRO5TO5a9KwR/s1600/IMG_3936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG1qkQIKTuAXOAYCX3Yqp4E7GFMNYyFy_GfidVSrFx9Edo7Wd69fW32HYhatSdTauxDFv-SqG-uLYrAamcWtF2nXL3hlyC7WXAYI9RFmjh0nN3xU8mSvAphqhiHpm-pe-jRO5TO5a9KwR/s640/IMG_3936.JPG" width="426" /></a></div>
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<i>Peaches: Oh, peaches.<a href="http://owl-at-home.blogspot.com/2012/05/mulberry-peach-cobbler.html" target="_blank"> Peach cobbler</a>, peach pie, <a href="http://owl-at-home.blogspot.com/2012/01/peach-sorbet.html" target="_blank">peach sorbet</a>, peach muffins, peach scones, or just as they are. Nothing better.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEbCLGvXDrgk45M-K4YXl4-OmXI-kGGYj0ezW6p-cQV2F_GvRjlj1UQl0rb0DxIlPFKIzNniYRXLBI93CZzLq0IT6RI9r0IQellLxy9XXGGg1EOC7b88SaDT6IVd3LGZRNKtR1Vbaf5g-/s1600/IMG_3940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdEbCLGvXDrgk45M-K4YXl4-OmXI-kGGYj0ezW6p-cQV2F_GvRjlj1UQl0rb0DxIlPFKIzNniYRXLBI93CZzLq0IT6RI9r0IQellLxy9XXGGg1EOC7b88SaDT6IVd3LGZRNKtR1Vbaf5g-/s640/IMG_3940.JPG" width="426" /></a></div>
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<i>Can't have too many flowers!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08nyPL-0RbWCF6DUe5wJ8fYdz3gLbwJ1MTxOvlm-CXZ2chY6JCSbp40gWtnu9jxhA4uN1yBcy3dD0xG6HfGNxW-y-gvcbJmyWQ-2bImEVWBO_FevNmUJ8BNbQTU9ae4LgU6BY1Di9Dg6U/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08nyPL-0RbWCF6DUe5wJ8fYdz3gLbwJ1MTxOvlm-CXZ2chY6JCSbp40gWtnu9jxhA4uN1yBcy3dD0xG6HfGNxW-y-gvcbJmyWQ-2bImEVWBO_FevNmUJ8BNbQTU9ae4LgU6BY1Di9Dg6U/s640/IMG_3955.JPG" width="640" /></a></div>
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<i>Or tomatoes for that matter.</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWb2tnMFB471v_vXrKbLiJWvM8DdMv8DUdL5EZpZrmganlqNEMvsAla7akm8WuTBxUw3vHu6NTIva2Ry0sbByXgid8zMid-jXCvZvnpMJbYv1RGmfecqwsppNGnKnTDTGax_TuvofiQRf/s1600/IMG_3956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWb2tnMFB471v_vXrKbLiJWvM8DdMv8DUdL5EZpZrmganlqNEMvsAla7akm8WuTBxUw3vHu6NTIva2Ry0sbByXgid8zMid-jXCvZvnpMJbYv1RGmfecqwsppNGnKnTDTGax_TuvofiQRf/s640/IMG_3956.JPG" width="640" /></a></div>
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<i>Carrots: <a href="http://owl-at-home.blogspot.com/2012/08/raw-carrot-and-beet-salad.html" target="_blank">carrot and beet salad</a>, as is, in stir fry, (in the fall, ginger-carrot soup), and much more.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRG3yF8PCpAPSzjjgOEACSaKctxx2VbasICRoSBzQgj-DdPMsuMKHsUzxCtCVQXpQ_jyR2xEu3cOW4eL4Kuy8kPhyR4KtcTcKhYozePOYFI7ZFQRBWjNBgStdxQhVsO3EVc6oh0cUgba3/s1600/IMG_3962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRG3yF8PCpAPSzjjgOEACSaKctxx2VbasICRoSBzQgj-DdPMsuMKHsUzxCtCVQXpQ_jyR2xEu3cOW4eL4Kuy8kPhyR4KtcTcKhYozePOYFI7ZFQRBWjNBgStdxQhVsO3EVc6oh0cUgba3/s640/IMG_3962.JPG" width="640" /></a></div>
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<i>Beets: <a href="http://owl-at-home.blogspot.com/2012/08/raw-carrot-and-beet-salad.html" target="_blank">carrot beet salad</a>, roasted, borscht (any kind of chilled beet soup is really good in the summer, and an alternative to gazpacho)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08dVS4CQ87Skj-O6XC3QIhvrJoy_tDkdg_tzh7BsjeZrvZaUZnVyArfcyw27HZzip1IobuG5w11Hd5jBuck4Y8Z46Q637Aarnh9ALxtFv1LztfFTk6MhroBBGtbAUglInVbWcCoU-5dCz/s1600/IMG_3958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi08dVS4CQ87Skj-O6XC3QIhvrJoy_tDkdg_tzh7BsjeZrvZaUZnVyArfcyw27HZzip1IobuG5w11Hd5jBuck4Y8Z46Q637Aarnh9ALxtFv1LztfFTk6MhroBBGtbAUglInVbWcCoU-5dCz/s640/IMG_3958.JPG" width="640" /></a></div>
<div style="text-align: center;">
<i>Oh, tomatoes.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UcpO2-mlm7T1NhbxQYBIvj-QQhj1FJz_xnlfYU8cRfkw2O0UNQm5cRzTxcdrPsNSti96S1IHCYIDA11IV6j9lFpZA1iV1xGg8XOYDYnIAf3pbjt8bZpKkebY7y4uRRMTnQ59-H7-JbaI/s1600/IMG_3960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9UcpO2-mlm7T1NhbxQYBIvj-QQhj1FJz_xnlfYU8cRfkw2O0UNQm5cRzTxcdrPsNSti96S1IHCYIDA11IV6j9lFpZA1iV1xGg8XOYDYnIAf3pbjt8bZpKkebY7y4uRRMTnQ59-H7-JbaI/s640/IMG_3960.JPG" width="640" /></a></div>
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<i>Artichokes: steamed with lemon butter, they are so good!</i></div>
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And these are just only just a few possibilities for a small list of fruits and veggies in one month out of the year. In the fall and winter? Kale, sweet potatoes, chard, collards, butternut squash, acorn squash, apples and so much more.</div>
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</div>Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com1tag:blogger.com,1999:blog-7038953098208722210.post-69340301201021506322012-08-06T13:04:00.001-04:002012-08-06T13:04:39.510-04:00Raw Carrot and Beet Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeiOIs4uBSeBVSbWf9QCNgfNolchKJzI8NOQ6vIBHsA4oPwDn4ywhblt9qL_jSV41Ds-17eZ5tB_D5_AzK2YorYBpM7t02VUuJwpcp_IALPl6xrC_cpPsauVB3W73vUw5kSd9kp_cIiN5/s1600/IMG_3220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeiOIs4uBSeBVSbWf9QCNgfNolchKJzI8NOQ6vIBHsA4oPwDn4ywhblt9qL_jSV41Ds-17eZ5tB_D5_AzK2YorYBpM7t02VUuJwpcp_IALPl6xrC_cpPsauVB3W73vUw5kSd9kp_cIiN5/s640/IMG_3220.JPG" width="640" /></a></div>
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A good friend of mine used to make this salad in the co-op I lived in during my last two years of college. It was such a wonderful shift from roasted beets (which I love, but sometimes got tired of) that I begged her for the recipe before graduation. I made it for my new roommates the other night, and they loved it!<br />
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It is fresh, gingery and sweet (but not too much so). It is good the night of, and the next day. With the grating attachment of a food processor, it takes five minutes!<br />
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<ul>
<li>Equal amounts carrots and beets (maybe 4 beets, 5 small-med carrots), grated (I usually don't peel them, just wash them well)</li>
<li>1 or 2 apples, grated </li>
<li>1/2 tbs powdered ginger (or more if you like)</li>
<li>1-2 tbs lemon juice</li>
<li>3 tbs agave or honey</li>
</ul>
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Mix together the grated apple, carrots and beets. Add the lemon juice, honey and ginger and toss together. If you like, add coconut or raisins.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVoT9xDQ_DVRJxkUnHELt3JS-007t7SlhXZ64LFHaLZyO-wvn5c02U7kJ5aAVNmm4aAJUAwqj6vvWR_hnjduiRW8AsrI1VbfEOWyVN1OWr-YKF0OSz0hyphenhyphenD-zt6IhuylLaxl7Dvb-xZ_1I/s1600/IMG_3224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRVoT9xDQ_DVRJxkUnHELt3JS-007t7SlhXZ64LFHaLZyO-wvn5c02U7kJ5aAVNmm4aAJUAwqj6vvWR_hnjduiRW8AsrI1VbfEOWyVN1OWr-YKF0OSz0hyphenhyphenD-zt6IhuylLaxl7Dvb-xZ_1I/s640/IMG_3224.jpg" width="478" /></a></div>
<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-50800791497640294582012-08-04T23:37:00.002-04:002012-08-06T12:48:10.603-04:00Chocolate Sorbet with Dark Chocolate Chips and Cherries<div class="separator" style="clear: both; text-align: center;">
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I am finally, finally, moved into my new house. It's a sweet little home very close to the hospital (less than a five minute walk!).<br />
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And I am in love, I tell you, in <i>love</i> with my kitchen.<br />
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It's not a perfect kitchen. There's not a lot of counter space, it's an electric stove (so, not gas), and pantry space is limited. But it's white, full of light, and has tons of character. Those of you that know me have to remember that I've been collecting things for my kitchen for years--a set of handblown Mexican glasses with blue and green rims, an assorted collection of vintage Pyrex and china plates, a gorgeous 10" cast-iron frying pan (all of this from thrift/antique stores---the best kind of place to buy quality kitchen stuff for cheap!). Family and friends have also helped out--especially my mother--a set of hand sewn cloth napkins, white Pottery Barn dishes and bowls (also a thrift store find), and that treasured turquoise Le Creuset pot....</div>
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I have finally gotten to fulfill all of my kitchen decorating fantasies---and past the decorating? I get to use it. This morning I got a whole bunch of fruits and veggies at the farmer's market, filling my fridge and open pantry shelves. </div>
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The only big negative about the house? No air conditioning. In today's 90º heat, all I wanted to make was ice cream. And as luck (and wonderful friends) has it, another graduation gift was a Cuisinart electric and automatic ice cream maker!</div>
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I've been wanting to try <a href="http://smittenkitchen.com/blog/2008/07/15/chocolate-sorbet/" target="_blank">Deb's chocolate sorbet</a> forever, and the fresh cherries from the market seemed like a perfect addition. Here is my (very slight) adaptation of her recipe that I made with my new roommates!</div>
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<i>Chocolate Sorbet with Dark Chocolate Chips and Cherries</i></div>
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<ul>
<li>3 oz semisweet chocolate</li>
<li>3 oz bittersweet chocolate</li>
<li>3/4 c cocoa powder</li>
<li>pinch salt</li>
<li>1/2 tsp vanilla</li>
<li>1 c sugar</li>
<li>2 1/4 c water</li>
<li>1/4 c chopped cherries</li>
<li>1/4 or 1/2 c dark chocolate chocolate chips</li>
</ul>
<span style="font-family: inherit;">Deb says about the first few steps: </span>"In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups (375 ml) of the water with the sugar, cocoa powder, and salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45 seconds. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract and the remaining 3/4 cup (180 ml) water."<br />
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Blend the mixture (I used my immersion blender--I think if you can spare the $20 they are AWESOME and 100% worth having), then chill it for a few hours. After it is cool, pour it into your ice cream maker for 25 minutes or so. During the time it was in my electric ice cream maker, I added the cherries and chocolate chips. Freeze the whole mixture for another few hours until it reaches your desired consistency.<br />
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Deliciously addictive, cold chocolate sorbet with farmers market cherries, and made in my new kitchen? That is (and this is cheesy) the cherry on top.<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-52435671257418174152012-07-31T23:16:00.001-04:002012-07-31T23:16:33.987-04:00Lemon Cupcakes, Two Ways<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xaeRO6qzWtxER1EwZLt_46-7Q8Ek1kEkmexHEee1S5QWcyoauiEFX43irv1CN3QIzX0eJq4sW_7MUKQj0nIMCUGUfzmLYDAXCn8kz4UQgHbt6Jqhh9JsxfESTPWIX-1xWncRA1bf7HJL/s1600/IMG_3721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xaeRO6qzWtxER1EwZLt_46-7Q8Ek1kEkmexHEee1S5QWcyoauiEFX43irv1CN3QIzX0eJq4sW_7MUKQj0nIMCUGUfzmLYDAXCn8kz4UQgHbt6Jqhh9JsxfESTPWIX-1xWncRA1bf7HJL/s640/IMG_3721.JPG" width="640" /></a></div>
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This has been the perfect summer. Post graduating college, pre medical school. The beginning of the end is tomorrow, when I finally get to move in to my new house.</div>
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A week and a half from now, orientation begins. After that, well, med school really begins. Hopefully all that work will mean more <a href="http://owl-at-home.blogspot.com/2012/02/valentines-day-part-ii-thesis.html" target="_blank">delicious stress-relieving projects</a>.</div>
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I am not the only one with exciting things going on in my family--my sister graduated from high school in May (hooray!) and heads off to college in a month.</div>
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All these events are cause for lots of...cupcakes. Mini cupcakes. </div>
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Here's the thing. People are so weird about cupcakes, especially at big parties. If you have out both mini cupcakes and big ones, I guarantee you the mini ones will be gone much faster---they are less messy, cuter, people somehow feel less guilty about eating them (though one should never feel guilty about eating a cupcake at a party!), and the best part? They have a phenomenal frosting-to-cupcake ratio. </div>
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I made three different kinds of cupcakes for my sister's graduation party: lemon-coconut with lemon buttercream frosting, chocolate with raspberry buttercream (mini versions of <a href="http://wl-at-home.blogspot.com/2012/05/chocolate-almond-cupcakes-with.html" target="_blank">these</a>, without almond extract), and the always-classic vanilla with vanilla buttercream. Still obsessed with making little roses, I made a whole flowery display.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr1JeDB349YRkyDpePW6MgV93SspZzt1xcwbElq2DRo1drPw5Zl-kpL8poqPrWSYIIaCCZQAGOj3x7Sc_CG2dNMI788QCu_D7F3eTWegW07MeCwHHnh5cW5tkJMYU0fC2Ml9L6sLFVMpn/s1600/IMG_3726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjr1JeDB349YRkyDpePW6MgV93SspZzt1xcwbElq2DRo1drPw5Zl-kpL8poqPrWSYIIaCCZQAGOj3x7Sc_CG2dNMI788QCu_D7F3eTWegW07MeCwHHnh5cW5tkJMYU0fC2Ml9L6sLFVMpn/s640/IMG_3726.jpg" width="640" /></a></div>
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The lemon coconut recipe is <a href="http://owl-at-home.blogspot.com/2012/04/glazed-lemon-coconut-cupcakes.html" target="_blank">here</a>, and they are awesome, as is. But with lemon buttercream piped on top? Yes-please-thanks-I'll-have-another.</div>
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<i>Basic Lemon Buttercream</i><br />
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<ul>
<li>2 sticks (salted) butter, softened</li>
<li>1 1 lb bag powdered sugar</li>
<li>dash of milk</li>
<li>1 or 2 tsp vanilla extract</li>
<li>1/4 or 1/2 tsp lemon extract</li>
<li>lemon zest, to taste (I like my frosting really lemony)</li>
</ul>
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Mix butter on high until fluffy. Add vanilla extract, lemon extract, zest and about 1/2 c powdered sugar. Mix until combined. Keep adding increments of powdered sugar and milk until frosting is the consistency you like (usually about a pound for every two sticks of butter).<br />
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I was excited to make lemon cupcakes again for another party this summer. The lemon coconut cupcake base was perfect, but I wanted to try a lemon curd filling and I wasn't sure if the lemon cupcakes <i>and</i> lemon curd <i>and</i> lemon frosting would be too much (let me know if you try it though!). So I went and made the vanilla cupcakes and filled them with lemon curd, piping buttercream roses on top. This time though? I figured out the secret to perfect lemon buttercream.........</div>
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<b style="text-align: -webkit-auto;">Lemon Curd Cupcakes</b></div>
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<i>Lemon Curd</i><br />
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I used Lauren Chattman's recipe for lemon curd from my go-to baking book <a href="http://www.amazon.com/Moms-Big-Book-Baking-Foolproof/dp/1558321942" target="_blank">Mom's Big Book of Baking</a> (it's awesome, I sing its praises. The vanilla cupcakes are from there too). It uses:<br />
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<ul>
<li><span style="font-family: inherit;">6 large eggs</span></li>
<li><span style="font-family: inherit;">3/4 cup sugar</span></li>
<li><span style="font-family: inherit;">2 teaspoons grated lemon zest</span></li>
<li><span style="font-family: inherit;">3/4 cup fresh lemon juice</span></li>
<li><span style="font-family: inherit;">1/2 cup (1 stick) unsalted butter, cut into 8 pieces</span></li>
</ul>
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She says:<br />
<blockquote class="tr_bq">
<span style="font-family: inherit;"><span style="text-align: left;">"Combine the eggs, sugar, and lemon zest in a heavy medium-size saucepan and whisk the mixture until it is smooth. Add the lemon juice and butter and cook the mixture over medium heat, whisking constantly, until it is thickened, 7 to 9 minutes. Do not allow the mixture to come to a boil. </span></span><span style="font-family: inherit;">Pour the lemon curd through a fine mesh strainer into a glass bowl. Cover the surface with plastic wrap. Refrigerate the lemon curd until it is cold and thick, at least 3 hours and up to 3 days."</span></blockquote>
I made <a href="http://owl-at-home.blogspot.com/2012/03/eyeball-cupcakes-preschool-baking.html" target="_blank">these vanilla cupcakes</a> (but mini), and then filled them with the lemon curd. After that, I noticed had a bunch of curd left over. I folded it into the frosting. Good choice. GOOD. CHOICE. Apparently lemon curd is the key to a perfect lemon buttercream.<br />
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Moral of the story? When <strike>life</strike> overestimating recipe amounts <strike>gives you</strike> leaves you with extra lemon<strike>s curd</strike>, make <strike>lemonade</strike> lemon buttercream.<br />
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Oh, and the secret to these roses? Separate the frosting in two, and make one part a darker yellow than the other. Fill the pastry bag or piping tool half and half with both colors, unmixed. When you pipe the rose, the colors will fade beautifully, adding lovely contrast to the rose.</div>
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-77195394681898103862012-07-23T13:43:00.001-04:002012-07-23T14:34:47.096-04:00Wonderfully Addictive French Potato Salad<div style="text-align: center;">
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I have never been a huge fan of classic American potato salad, where the potatoes are swimming in gobs of mayo with little clumps of egg hanging on to the smushy potatoes (ok, maybe it's not always this bad....).<br />
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But this potato salad is a horse of a different color. The white wine, olive oil and lemon juice dressing soaks into the warm potatoes, and the green onions add texture as well as flavor. This salad is at once fancy enough to serve at a dinner party and easily casual enough to pack along on a picnic. It is delicious whether it is served hot or cold, and can be made in large amounts or small ones.<br />
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Whenever my mom makes this, I literally can't stop eating it---it's so good. I asked her to teach me to make it. We bought some gorgeous little potatoes at the farmers market and picked some fresh basil from the garden.<br />
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As always with my mother, it was nearly impossible to figure out amounts of things as she doesn't measure. Here are some estimates.<br />
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7-8 potatoes, cut into chunks (but really, as many as you want to make--leftovers are always good!)<br />
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1/2 c olive oil**<br />
1/4 c lemon juice<br />
1/4 c white wine<br />
1 tsp mustard<br />
salt and pepper<br />
chopped basil (optional)<br />
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**these amounts are really to taste---vary as you like!<br />
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Cut up potatoes into potato-salad sized chunks (not too big, not to small) and steam. While the potatoes are still warm, pour the dressing over them and allow it to sit and soak in. Potatoes should be nicely coated but not drowning in dressing. Garnish with the green onions and basil and serve.<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0tag:blogger.com,1999:blog-7038953098208722210.post-56714886832578969262012-07-20T12:24:00.000-04:002012-07-20T12:24:26.282-04:00Chocolate Chip Cookie Ice Cream Sandwiches<br />
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Can I stop a moment and wax poetic about chocolate chip cookies? Gooey, salty-sweet, chocolatey melt-in your mouth cookies? There are a million good recipes, but for me, the original Toll House recipe (<a href="http://allrecipes.com/recipe/original-nestle-toll-house-chocolate-chip-cookies/" target="_blank">the one found on the back of the bag</a>) will always triumph. Maybe it's because they remind me of afternoons baking with family and friends, the scent of them baking emanating throughout the whole house.<br />
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On a cold winter afternoon, there is nothing better than a warm chocolate chip cookie and a glass of milk. But, with temperatures reaching into the 100s warm cookies are less exciting. But ice cream sandwiches? Yes please!<br />
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Make the toll house cookies. Sandwich vanilla ice cream between two cookies, and roll in mini chocolate chips (or nuts). Freeze until ice cream is solid again.<br />
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Extra points if you make the ice cream yourself.....<br />
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<br />Anna Alizahttp://www.blogger.com/profile/05511464590276510025noreply@blogger.com0