tag:blogger.com,1999:blog-23878138112037895472024-02-28T02:16:53.909-06:00Journey of an Italian CookJourney of an Italian Cook:
Finding the Mediterranean in MinnesotaClaudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.comBlogger328125tag:blogger.com,1999:blog-2387813811203789547.post-83500447709806958632018-12-17T19:34:00.002-06:002018-12-18T10:22:16.604-06:00Christmas Market Magic and Kugelhopf<div class="separator" style="clear: both; text-align: center;">
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When your child becomes an ex-pat in another country, f you're very lucky, your child will take you on adventures that you might have missed along the way.</div>
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The fairy-tale lover in me has always wanted to experience the Christmas markets in Germany. The nooks and crannies, the nearby gnarled woods, the light in the dark and the magical occurrences that all seem possible this time of year. </div>
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And it happened.</div>
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Strasbourg: On the border with Germany, it is the oldest Christmas Market in Europe. Originally called the Saint Nicholas Market, it was renamed when a Reformation preacher took umbrage of having a Christmas Market named for an outlawed patron Saint. (Heavens to Betsy!)</div>
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Chandeliers in Baccarat crystal guide you to the Place de la Cathedrale, where the main market is. It's all flight and fancy. It's hard to make it to the main market, because you have to stop at every window. Every. Single One.</div>
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The Charcuterie knows what they are about.</div>
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Outside the Cathedral, there is the usual array of ornaments (yes, I bought some), cookies (yes, we ate some), nuts, Gluhwein (yes, we drank some) and artisan gifts crafted from wood and stone.<br />
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And then there is this tree. The story behind the magic is <a href="https://noel.strasbourg.eu/en/sous-les-epines-du-grand-sapin">here.</a><br />
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After Strasbourg, we went to Matthew's "home" town of <a href="https://www.uncommon-travel-germany.com/quedlinburg.html">Quedlinburg.</a> It's where I first fell in love with the Moravian star also knows as the "Herrnhuter." It's origins come from Saxony (where Quedlinburg is located). Of course, it also has a story. Find it <a href="https://en.wikipedia.org/wiki/Moravian_star">here.</a><br />
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I love the smaller towns and their personalities. While Strasbourg is adorned with crystal, Quedlinburg is all about the nearby forests and Harz mountains. Timber and greens are everywhere.<br />
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You will not leave hungry.<br />
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You will be filled with music.<br />
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We took a side trip to <a href="https://www.uncommon-travel-germany.com/wernigerode.html">Wernigerode</a> near the Harz mountains. We climbed up (and up and up and up) to the castle on top of the town. It was a hike. But then there are the rewards:<br />
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The market was just getting going.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4H5jjjK78CYK51k3KUNjVyn4Te7P4SVDaL6hOLbyMI4E8CeDjBSgZrI1gHKl4vfFmxdvCx571mXoqY0FrRdra3VEhbGvB3AaLzX_Jqi47T8_cyeZzdLNJLnyNPuUm-ge7PRvyZX2o1k/s1600/IMG_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4H5jjjK78CYK51k3KUNjVyn4Te7P4SVDaL6hOLbyMI4E8CeDjBSgZrI1gHKl4vfFmxdvCx571mXoqY0FrRdra3VEhbGvB3AaLzX_Jqi47T8_cyeZzdLNJLnyNPuUm-ge7PRvyZX2o1k/s400/IMG_1385.JPG" width="400" /></a></div>
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And there was Gluhwein to keep you warm.<br />
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We went to the Advent Fair in Quedlinburg. Every alley, every small park, every groove called to you with warm lights, hearty meats, wine, beer, and hand-crafted items.<br />
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Magical.<br />
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As is my way, I relive this memories with food because as much as I love the travel, I am also more than 50% "There's No Place Like Home." Home incorporates where you've been and who you are now.<br />
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German food has a lot in common with Minnesota. It's hearty for the winter. It's yeasty and earthy and is fond of calories. The Kugelhopf many have originated in Vienna, but Alsace upped their game and it is one of the most traditional Christmas foods in the region. They use a Kugelhopf pan (I used a Bundt). It's easy to make even if you're afraid of yeast (I murder yeast). I did the minimum cooking time and they were darker than I wanted. But live and learn and live to bake again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAeDrqScq69Xqv_1B6NKQbbQU84Ffj7rBb8fw3emFgLyNaL8vug5oBYqK2MKzS2FVsP28OikeS6xTLgUp4sF_xlCl76psS1KQUbc7aIin2CES6u87Jo9f1o8ST55vFO7ZOX2J0dx53Sg/s1600/IMG_6630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMAeDrqScq69Xqv_1B6NKQbbQU84Ffj7rBb8fw3emFgLyNaL8vug5oBYqK2MKzS2FVsP28OikeS6xTLgUp4sF_xlCl76psS1KQUbc7aIin2CES6u87Jo9f1o8ST55vFO7ZOX2J0dx53Sg/s400/IMG_6630.jpg" width="300" /></a></div>
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<u>Ingredients (from <a href="https://www.epicurious.com/recipes/food/views/kugelhopf-106380">Epicurious)</a> - 8-10 servings</u><br />
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<ul class="ingredients" style="border: 0px; box-sizing: inherit; color: #333333; font-family: 'Source Serif Pro', serif; font-size: 16px; line-height: 1.8125rem; list-style-image: initial; list-style-position: initial; margin: 0.75rem 0px 0.273em 1rem; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">1 1/2 teaspoons active dry yeast (less than 1 envelope)</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">2 tablespoons warm water (105–115°F)</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">1 cup whole milk</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">7 tablespoons unsalted butter, cut into tablespoon pieces and softened</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">6 tablespoons granulated sugar</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">3 3/4 cups all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">2 large eggs</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">1 1/2 cups golden raisins (In Alsace, they marinate the raisins in kirsch)</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">1 teaspoon finely grated fresh orange or lemon zest</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;">About 20 whole blanched almonds (1/2 ounces) (I didn't use, didn't work with mini-bundt pan)</li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 1rem; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0.625rem 0px; padding: 0px 0px 0.273em; vertical-align: baseline;"><span style="font-family: inherit; font-size: 1rem; font-style: inherit;">1 tablespoon confectioners sugar</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HRc1-k9n2wv0ssh4QqsMp9UH7GiYjUx0U11UBVi3u_WgEFRZ5J71QcnqFNuRZCDkKKx-mWFOeFpmd0ruQMi0JsPDzv57iWN49KN6m1p-Dl5yikFLVqu5nUokAJVv3VIv4I5s0_bwRPI/s1600/IMG_6640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5HRc1-k9n2wv0ssh4QqsMp9UH7GiYjUx0U11UBVi3u_WgEFRZ5J71QcnqFNuRZCDkKKx-mWFOeFpmd0ruQMi0JsPDzv57iWN49KN6m1p-Dl5yikFLVqu5nUokAJVv3VIv4I5s0_bwRPI/s320/IMG_6640.jpg" width="240" /></a></div>
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<u>Preparation</u><br />
<ol class="preparation-groups" style="border: 0px; box-sizing: inherit; color: #333333; font-family: 'Source Serif Pro', serif; font-size: 16px; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-group" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><ol class="preparation-steps" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Stir together yeast and water in a small bowl and let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, discard and start over with new yeast. (Ha! I did that!)</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Heat milk with 6 tablespoons butter and granulated sugar over low heat, stirring, until mixture is warm (105 to 115°F), butter is melted, and sugar is dissolved.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Sift together flour and salt into bowl of standing mixer. Make a well in flour and add yeast mixture. Add warm milk in a slow stream, mixing at low speed with paddle attachment. Increase speed to medium and beat in eggs 1 at a time, then beat in raisins and zest. Continue to beat until dough is smooth and elastic, about 5 minutes. (Dough will be very sticky.)</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Butter kugelhopf mold with remaining tablespoon butter. <b>(I use Pam) </b>Put 1 almond in each depression in bottom of mold (the almonds are only decorative; you can skip them altogether if your mold has no depressions), then scrape spoonfuls of dough evenly into mold (dough will be very elastic). Cover top of mold with oiled plastic wrap and a kitchen towel and let dough rise in a warm place until it fills pan, about 2 hours.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Preheat oven to 400°F.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Remove towel from kugelhopf and gently peel off plastic wrap. Bake kugelhopf in middle of oven 15 minutes, then loosely cover mold with foil and continue to bake until golden and a tester inserted in center comes out clean, 20 to 25 minutes more. <b>(20 minutes was too long for my oven. I would check at fifteen minutes even if you use a light-colored pan). </b>Cool in pan 2 minutes, then invert cake onto a rack to cool completely, about 1 hour. Dust with confectioners sugar.</li>
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Cooks' note:</div>
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· Kugelhopf is best eaten the same day it's made; however, leftovers are delicious toasted.<br />
· Use a light-colored metal pan. Because they retain more heat, dark metal pans, including nonstick, will likely make your baked goods darker and decrease the cooking times.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg454vu2L_LjMI57qSuYcrO3B9a8ZPmBs4Ue2aDBXgeOszBjnVL3m3kcriArjbv3UMbG7e1zxKsg0pFnarmpG9BL2tDzXQOMSgvp2yXZcRVQEnsjJgPazfhMB7WvCmXj4JbeK7Ai6LZhvA/s1600/IMG_0462+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg454vu2L_LjMI57qSuYcrO3B9a8ZPmBs4Ue2aDBXgeOszBjnVL3m3kcriArjbv3UMbG7e1zxKsg0pFnarmpG9BL2tDzXQOMSgvp2yXZcRVQEnsjJgPazfhMB7WvCmXj4JbeK7Ai6LZhvA/s400/IMG_0462+copy.JPG" width="400" /></a></div>
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Wishing you holiday enchantment and wonders and goodness in 2019.</div>
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Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com3tag:blogger.com,1999:blog-2387813811203789547.post-38275206459227956942018-11-18T12:31:00.000-06:002018-11-18T12:33:28.803-06:00Sylvia Cake<div class="separator" style="clear: both; text-align: left;">
When I started Journey of an Italian Cook more than a decade ago, I had two teens living at home and we ate a lot of pasta (and risotto and polenta and bread). Fast forward (it's been a really fast "fast-forward") and one child has been living in Germany for a few years, while another has started her professional life in St. Paul. The days of "pasta and roses" have dwindled. A more vegetable centric, low-carbohydrate lifestyle (no pasta, no risotto, no polenta, no bread) eeked its way into our lives. </div>
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Maybe it's the thirty-odd years of living in Minnesota, but a Scandinavian gene sneaked its way into my body.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQoEP6-zuKuePDrW7DteQZvDb7X7s3PDtvdKzPCXXCaju88G-5qj7e9upjP2HwQqR3FXuFT3l6fbRHoERTt1pmSbAt2o1qlQgZ7cm3AdmCPyeLWoNqgmCOpi6iz9v2R-Kzq7zEG0xY8M/s1600/IMG_7164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQoEP6-zuKuePDrW7DteQZvDb7X7s3PDtvdKzPCXXCaju88G-5qj7e9upjP2HwQqR3FXuFT3l6fbRHoERTt1pmSbAt2o1qlQgZ7cm3AdmCPyeLWoNqgmCOpi6iz9v2R-Kzq7zEG0xY8M/s640/IMG_7164.JPG" title="" width="480" /></a></div>
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It's not quite a fjord, but Minnesota has it share of the blazing-blue sky, frigid days. And I have fallen for its stark beauty. I have also fallen for <a href="http://www.swedishfood.com/fika" target="_blank">Fika</a> - a Swedish "coffee and cake" break - designed to be shared with friends. Part of that <a href="http://www.swedishfood.com/fika" target="_blank">hygge</a> lifestyle I fell into many years ago before I knew what it was.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UkowGUP7QYtbtK8ltd8EK1HLFNGqSt_wGRrq6dbXgMhxrQ9oOtN6KYtTn5E8uKzAuiMR1pMiA4oh3OiyfyN0Le1hv1V5V4xAhaRqr8xh04LRbCUJhqs44wzCWamRo3jL1x50o3OSh9c/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UkowGUP7QYtbtK8ltd8EK1HLFNGqSt_wGRrq6dbXgMhxrQ9oOtN6KYtTn5E8uKzAuiMR1pMiA4oh3OiyfyN0Le1hv1V5V4xAhaRqr8xh04LRbCUJhqs44wzCWamRo3jL1x50o3OSh9c/s640/IMG_7206.JPG" width="480" /></a></div>
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I am working my way through <i><a href="https://www.barnesandnoble.com/p/scandikitchen-bronte-aurell/1123490945/2675173594724?st=PLA&sid=BNB_New+Marketplace+Shopping+Books&sourceId=PLAGoNA&dpid=tdtve346c&2sid=Google_c&gclid=EAIaIQobChMIsejnpMLe3gIVi4bACh1Wkg3WEAQYASABEgKNwvD_BwE" target="_blank">Scandikitchen Fika & Hygge</a></i> by Bronte Aurell. There's quite a lot for those with a semi-sweet tooth - just sweet enough without throwing scads of sugar into your bloodstream.<br />
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Above is the "Sylvia Cake" which Aurell surmises is named after the Queen of Sweden. It's also considered a "poor man's cake" (fattigmanskaka) because water is one of the ingredients. But what is important is not the name or the addition of water, but the fact that it is really one of the most satisfying, sweet-nibbles out there. Even my Italian ancestors would have a slice with their espresso. You should also.<br />
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<b><u>Ingredients (Serves 12-16) or in my home: 8</u></b><br />
<b>Cake</b><br />
3 eggs plus one yolk<br />
160 grams or 3/4 cup minus 1 tablespoon caster/granulated sugar<br />
80 grams or 1/2 cup minus 1 tablespoon light brown sugar<br />
1/2 teaspoon vanilla or seeds from 1/2 vanilla pod<br />
200 grams or 1-1/2 cups all-purpose-flour<br />
2 teaspoons baking powder<br />
a pinch of salt<br />
100 ml or 1/3 cup cold water<br />
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<b>Frosting</b><br />
150 grams or 1-1/2 sticks butter<br />
150 grams or 3/4 cup caster/granulated sugar<br />
1/2 teaspoon vanilla or seeds from 1/2 vanilla pod<br />
2 egg yolks<br />
1 few drops of lemon juice<br />
75 grams or i cup dried shredded coconut<br />
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a 20x20 cm or 8x8 inch square baking pan greased and lined with parchment paper<br />
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<b><u>Preparation</u></b><br />
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1. Preheat oven to 350 degrees F or 180 degrees C<br />
2. Whisk (in stand mixer or by hand) the eggs with the granulated sugar, light brown sugar and vanilla until thick and fluffy.<br />
2. Sift flour, baking powder and salt and then fold into sugar-egg mixture. Slowly add the cold water and fold until incorporated.<br />
3. Bake in the middle of the preheated oven 25-30 minutes - until well-risen, golden brown and springy to the touch. A toothpick inserted in center should come out clean.<br />
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Frosting (Make while cake is baking)<br />
1. Melt butter in saucepan (do not brown). Add sugar and vanilla and stir a bit to dissolve. With heat on low, add egg yolks one at a time, whisking until smooth. Remove from heat. Add 1/4 cup (50 grams) of the coconut and stir until combined and thick.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_0MN6JpiDcWM4uf5XS6byPMYjK0kSpR4_b5RyEUWCuTO1a1c8COOmLuMKrPKgOpHzxFuy4GB3H3xOhL0SSVkNAL9tY5cGjN1He5kiHtvHIC26LDrJDrxpYs2HlVTENYGgVc9y1N7JVU/s1600/IMG_7196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_0MN6JpiDcWM4uf5XS6byPMYjK0kSpR4_b5RyEUWCuTO1a1c8COOmLuMKrPKgOpHzxFuy4GB3H3xOhL0SSVkNAL9tY5cGjN1He5kiHtvHIC26LDrJDrxpYs2HlVTENYGgVc9y1N7JVU/s400/IMG_7196.JPG" width="300" /></a></div>
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Now the fun part that adds so much: Preheat broiler. Spread the frosting over the cake and place the cake under the hot broiler for just a minute or two. You want it lightly caramelized (so good).<br />
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Remove from broiler and add the rest of the coconut to cover the cake (add a little more if needed). Allow to completely cool before serving. Cut into squares.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1IiOCUl0mIVI-5GXzt1IraRIYH_c0CdjFCXfm3-Kpd_PSVVz3XqO4clhrUIpRgtV_mRs64j_gB1Tl772JhHAjP7BZPNwyYQ-4YlQx_CxyPiwTJMMTQGyDLWH47u-XqhaJiCeDKio-hE/s1600/IMG_7200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs1IiOCUl0mIVI-5GXzt1IraRIYH_c0CdjFCXfm3-Kpd_PSVVz3XqO4clhrUIpRgtV_mRs64j_gB1Tl772JhHAjP7BZPNwyYQ-4YlQx_CxyPiwTJMMTQGyDLWH47u-XqhaJiCeDKio-hE/s640/IMG_7200.JPG" width="480" /></a></div>
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It's a cosy cake. There's no higher compliment.<br />
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So yes, there have been changes. But some things remain the same.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2a8dlS1KQChBt-tntfpqcAHK4_d0ctfU5W2LcIUUhhXivY96WaHRBwHiDLmBf9v2XUiZixXz7jqewLTzl_LYbU7iv-i7nDKsZGMtDhhMLN3onO3YKU6_55pitISJ3U-IaFzBD2k3_RLc/s1600/IMG_2279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2a8dlS1KQChBt-tntfpqcAHK4_d0ctfU5W2LcIUUhhXivY96WaHRBwHiDLmBf9v2XUiZixXz7jqewLTzl_LYbU7iv-i7nDKsZGMtDhhMLN3onO3YKU6_55pitISJ3U-IaFzBD2k3_RLc/s640/IMG_2279.JPG" width="480" /></a></div>
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Wishing my USA friends a Happy Thanksgiving and everyone a sweet November.Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com3tag:blogger.com,1999:blog-2387813811203789547.post-22718216482396790722018-02-07T13:15:00.000-06:002018-02-07T13:15:10.544-06:00Carnevale Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcOW_DNykPLXOJbvKs1JSAUjX3HW9VlhB-zkrIuY1ZKpIMNZgdaFXMul8ACsW7dt3WUd9JRfN3E8ZDb0s6_q7j6Uqcg-iKSHzsQTx-A_hcm02JBJqzt14HYhlchp4jjSQaRjlSzY_bM/s1600/IMG_9321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvcOW_DNykPLXOJbvKs1JSAUjX3HW9VlhB-zkrIuY1ZKpIMNZgdaFXMul8ACsW7dt3WUd9JRfN3E8ZDb0s6_q7j6Uqcg-iKSHzsQTx-A_hcm02JBJqzt14HYhlchp4jjSQaRjlSzY_bM/s1600/IMG_9321.JPG" /></a></div>
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Something happened a few years ago. I developed a Scandinavian gene. After decades of putting out antipasti platters, bruschetta with crostini and variations of a Caprese appetizer, my mind wanders to dark bread, open-faced sandwiches (butter, arugula, a gorgonzola slab and some sour cherry jam is an excellent choice). Maybe the decades of living in Minnesota have changed my genetic make-up and I have more in common with the Christensens and Andersens than I previously thought.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiRGfrR9LZt3fTi9aYbvm9DHIpE5uFU0uhWZ4McPtzgdpqcMWT5tWI1n4tBrV4U4mvuPdW4brUVrFr7ZvB8NhAYOF8vimVI0ErzmBzeNrFuJedqI9-IKVV6q1e4TO_vCcA9OaUDFq71Y/s1600/IMG_1696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfiRGfrR9LZt3fTi9aYbvm9DHIpE5uFU0uhWZ4McPtzgdpqcMWT5tWI1n4tBrV4U4mvuPdW4brUVrFr7ZvB8NhAYOF8vimVI0ErzmBzeNrFuJedqI9-IKVV6q1e4TO_vCcA9OaUDFq71Y/s640/IMG_1696.jpg" width="480" /></a></div>
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The joke here in Minnesota is, "Antarctica called. They want their weather back." We haven't had a real winter in a few years. It's back.<br />
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I also like winter. (My family now does a double-take and wonders who inhabits my body.) I've always been one for cozy winter eves, huddled under a blanket, candles lit, cats purring, books lined up and the requisite glass of wine. Nothing needs to be mowed or weeded. The outside in winter-white - stark and simple. They call it "gezellig" in Dutch - that warm cozy feeling like a hug. Something I have practiced for decades. It's "<a href="http://hyggehouse.com/hygge" target="_blank">hygge</a>" in Danish and I guess it has become a huge thing - but it's attitude is something I've always embraced (or.... hugged?).<br />
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Part of hygge is treating yourself. (Ostensibly after you skied down a mountain for eight hours.) Well, I didn't ski down a mountain but even a short outing in the frigid air is cause for baking.<br />
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Below is a lemon-ricottta-semolina pie - Il Migliaccio in Italian. It hails from Naples so hardly Scandinavian. But perfect for Carnevale/Mardi Gras, simple enough to make and comforting to eat. The pie tastes light - it is not overwhelmingly sweet and it comforts which is the purpose of eating dessert.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPY9bK784JCbT-5TbaBLCuVEikBhlQ006_DQCmfhg4tjkDbmK5ZXdsWUZgwZqDxlBkbaJPLjadxT_SPL4heX-I_jMc10Vm0hbjUrV5yLeuJ2rhoMgRgxGQ6VYMoTe4w9w1UMIrZKlf_c/s1600/IMG_2256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRPY9bK784JCbT-5TbaBLCuVEikBhlQ006_DQCmfhg4tjkDbmK5ZXdsWUZgwZqDxlBkbaJPLjadxT_SPL4heX-I_jMc10Vm0hbjUrV5yLeuJ2rhoMgRgxGQ6VYMoTe4w9w1UMIrZKlf_c/s1600/IMG_2256.JPG" /></a></div>
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There are many variations. I used the recipe from <a href="https://www.manusmenu.com/migliaccio" target="_blank">Manu's Menu</a> and except for a few changes, the recipe's a keeper. You probably have most of the ingredients.<br />
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<b>Ingredients</b><br />
2 cups water<br />
2 cups milk<br />
3-1/2 tablespoons butter<br />
peel of one lemon (I wouldn't bother next time. I'd just double the limoncello.) Or zest a lemon.<br />
1 pinch salt<br />
1-2/3 cups semolina<br />
4 eggs<br />
1-1/2 cups granulated sugar<br />
12 ounces ricotta (drained, commercial ricotta works best in this recipe)<br />
2 teaspoons vanilla extract<br />
1 tablespoon limoncello (says its optional but definitely use it or use fresh lemon juice and I'd add at least another 1/2 tablespoon)<br />
Icing sugar to decorate (NY Times has a raspberry sauce for it which works)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe7qponlEcvol45vFCp8BDzbiugJBL2-NtwqX8HrkfdoV7r-HIq-gEs8tFqjwEOUl6JtrtutXPjvmvc_k-3_A6td3qVb7fUqc9CBIrfv64pDvxPCJMeRTsBCnlh-QahhiEuI_7VeiuHU/s1600/IMG_2261.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGe7qponlEcvol45vFCp8BDzbiugJBL2-NtwqX8HrkfdoV7r-HIq-gEs8tFqjwEOUl6JtrtutXPjvmvc_k-3_A6td3qVb7fUqc9CBIrfv64pDvxPCJMeRTsBCnlh-QahhiEuI_7VeiuHU/s640/IMG_2261.JPG" width="480" /></a></div>
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1. Preheat oven to 355 degrees F. Butter a 9-inch springform pan.<br />
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2. Put the milk water, butter and lemon peel in a large saucepan. Bring to a boil. Remove lemon peel (if you zest, leave it in) and slowly add the semolina - constantly stirring. Stir for ten minutes (yeah, the arms got a work out. I wound up just constantly folding and lasted about 7 minutes and declared it good enough). Try not to get any lumps but if you do smooth it out with an immersion blender (I got a few and I blended the entire thing because I like getting batter everywhere - including in my hair). Let it cool for a few minutes.<br />
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3. Whisk the eggs with the sugar. Add the ricotta, vanilla and limoncello and whisk well.<br />
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4. Slowly add in the semolina mixture and combine well.<br />
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5. Pour mixture into prepared pan.<br />
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6. Bake for sixty minutes (starting checking around 55 minutes). The pie will be slightly wobbly (like a cheese cake but a toothpick inserted in the middle should come out clean).<br />
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7. Cool completely. Sprinkle icing (confectioner's) sugar over it. Serve at room temperature or cold.<br />
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If you need another reason to embrace, winter: sunrises.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com7tag:blogger.com,1999:blog-2387813811203789547.post-19680337789583482572017-01-16T11:13:00.000-06:002017-01-16T18:33:58.227-06:00Spaghetti Pie - Cacio e Pepe Pasta Pie<div class="separator" style="clear: both; text-align: center;">
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I've been in Minnesota for a long time now. Longer than my many years in New York City. And something has happened - I look forward to January. You may wonder - do I really look forward to temps colder than the arctic? And snow that stays from December through April? Have I lost my mind? Maybe.<br />
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I like the slow pace. Darkness comes and I am inside with my writing pencil and my books. I am not conflicted - wondering if I should be outside weeding, flicking Japanese beetles off my plants, exercising outside or replanting when the warmth comes. I have two boards on Pinterest that are seemingly the same: "Gezellig" (Dutch for that warm cozy feeling that candles and fireplaces and purring cats give you) and "Slow Living" - for those moments that beg you to slow down.<br />
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I have a list of 12 "slows" that I read every morning - slow-money, slow-exercise, there's even a "slow journalism" - where you read the effects of a newsworthy article weeks even months later - after the dust settles. There's an English periodical devoted to that. The anti-twitter. I am liking that idea a lot.<br />
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And then there's the food. Bye-bye lean meats and 1,000 variations on a wedge salad. Hello pasta and melted cheese. Hello spaghetti pie - Cacio e Pepe Pasta Pie to be exact. I made this Christmas Eve. There were 35 people in my home so I took a slice and hid it for when I would have time to savor it. I'm glad I did. The pie was gone in an instant.<br />
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<b>Cacio e Pepe Pasta Pie - serves 4-8 depending on size and appetite of human being eating it</b><br />
<b>(From Food and Wine)</b><br />
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<b>Ingredients</b><br />
1 pound spaghetti<br />
1-1/2 cups milk (you really need about 1/2 cup)<br />
3/4 cup grated Parmigiano-Reggiano cheese<br />
3 large eggs, lightly beaten<br />
2-1/2 teaspoons ground black pepper<br />
2 teaspoons Kosher salt<br />
6 ounces Fontina cheese, shredded (about two cups)<br />
6 ounces sharp, white cheddar cheese, shredded (about 2 cups)<br />
butter for greasing pan<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHi-4lyoKXyPKWFau5cnZvOsnAYVGIS4K1kxsB_73-aUizvn0oUqcu2TJx6Jc7rE2OCgCp4T8DGBkVuLKwWYFHCT-T4iaGX37B5WSmaA-QkARg8_4o8bM5YT5zjYuChPoA6KLw9AGrm0/s1600/photo+copy+6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCHi-4lyoKXyPKWFau5cnZvOsnAYVGIS4K1kxsB_73-aUizvn0oUqcu2TJx6Jc7rE2OCgCp4T8DGBkVuLKwWYFHCT-T4iaGX37B5WSmaA-QkARg8_4o8bM5YT5zjYuChPoA6KLw9AGrm0/s640/photo+copy+6.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Hidden Slice of Pie</td></tr>
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Preheat oven to 425 degrees F.<br />
Cook spaghetti until al dente.<br />
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In a bowl, mix pasta, milk, Parmigiano, eggs, pepper, salt and 1-1/2 cups of the Fontina and cheddar.* Scrape into a buttered 9-inch springform pan. Then sprinkle the remaining 1/2 cup of Fontina and cheddar on top.<br />
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*even though I wrapped aluminum foil around the springform pan and put it on a pan to collect excess milk, the milk came pouring out. I would either use less milk or drain most of the milk that the pasta did not absorb before scraping all into the springform pan.<br />
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Bake the pie for 35-40 minutes until the cheese is melted and bubbling.<br />
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Turn on the broiler. Broil the pie eight inches from the heat for 2-3 minutes until browned on top.*<br />
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*I did not broil the pie. I baked it for 40 minutes and had enough browned, crunchy cheese on top!<br />
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Transfer to a rack and let it cool for fifteen minutes. Remove the ring, cut the pie into wedges and serve.<br />
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It works as a side but now that it is indeed January - this works for me as a main dish. You can lie to yourself and balance it with a salad and say "See, healthy eating."<br />
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I don't make crazy resolutions. I do make "think, Claudia, think" notes. Remember all those years of fearlessly declaring how multi-tasking was the future? I am now thinking, one-thing-at-a-time. There's something to be said for being the tortoise and not the hare.<br />
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Pino has the right idea. A box and a little sun. Sometimes that's all you need. And a little spaghetti pie.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com13tag:blogger.com,1999:blog-2387813811203789547.post-13165390621021309922016-12-18T19:07:00.001-06:002016-12-19T18:37:59.071-06:00A Traditional Christmas: Citrus Cookies and Ricotta Cookies<div class="separator" style="clear: both; text-align: center;">
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<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
"Always on Christmas night there was music. An uncle played the fiddle, a cousin sang "Cherry Ripe," and another uncle sang "Drake's Drum." It was very warm in the little house. Auntie Hannah, who had got on to the parsnip wine, sang a song about Bleeding Hearts and Death, and then another in which she said her heart was like a Bird's Nest; and then everybody laughed again; and then I went to bed. </div>
<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
Looking through my bedroom window, out into the moonlight and the unending smoke-colored snow, I could see the lights in the windows of all the other houses on our hill and hear the music rising from them up the long, steady falling night. I turned the gas down, I got into bed. I said some words to the close and holy darkness, and then I slept." - Dylan Thomas, A Child's Christmas is Wales</div>
<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
There's comfort for me in the phrase "Always on Christmas night..." After a ridiculous number of courses (plus some scotch or whiskey, wine and cognac), my Italian and Uncles would indeed start singing around the "adult" table while my cousins and I (at the cousins table) watched in horror. I am so glad for those days.</div>
<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
My husband had oyster stew ever Christmas Eve in honor of his father who was born on Christmas Eve. When my father-in-law's first grandchildren appeared, he was Santa for over a quarter of the century every Christmas Eve. Every grandchild sat on his knee. Even when the knee was giving way. I'm grateful for those days, also.<br />
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<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
My son waited for Santa by the door and would fly into his arms. I'm very grateful for those days. And grateful that the uncles have kept the tradition for my grand-nieces and nephews (two new grand-nieces arrived this year). Grateful.</div>
<div class="StoryPara" style="color: #202020; font-family: Georgia, serif; line-height: 1.2em; margin-bottom: 15px;">
This year, I have found comfort and strength in looking back to go forward. My baking is a combination of traditional American cookies and the old Italian ones. I have shared the Italian ones before but I am revisiting them for memory brings comfort. Christmas Past, Present and Future coexist is my kitchen. Funny what a cookie can do.</div>
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Citrus Cookies (my son-in-law's favorite)</div>
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And ricotta cookies (my favorite and judging by the fact I need to make them a few times during the holiday season - it's a favorite of others).</div>
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<b>Citrus Cookies (makes about 24)</b><br />
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3 cups all purpose flour</div>
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2 teaspoons baking powder</div>
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1/4 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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4 tablespoons unsalted butter - softened and cut into pieces </div>
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1/2 cup sugar</div>
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3 eggs</div>
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zest of 1/2 orange</div>
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juice of 1/2 orange</div>
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Preheat oven to 350 degrees F. Grease 2 baking pans. Combine flour, baking powder, baking soda and salt in a medium bowl. In a large bowl, cream butter and sugar and mix well. Add eggs, one at a time, mixing well after each addition. Add the zest and juice and briefly mix. Add the flour in 3 additions and mix well. If dough is too sticky, refrigerate for an hour.</div>
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Pinch off a two-inch piece of dough. Form into a ball and then a log - about 8 inches long and form into a lose knot or simply cross the ends. Space them about 2 inches apart on the baking sheets. Bake for 15 minutes (just until the edges look like they are browning). Can cool in pan. But I cool on a wire rack after a few minutes. </div>
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<b>Ricotta Cookies (makes about 30)</b><br />
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<strong style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Ricotta Cookie Ingredients - about 30 cookies</strong><br />
<ul style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup granulated sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 teaspoon lemon zest</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup butter</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1/2 cup whole milk ricotta cheese</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 egg</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon vanilla extract</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 cups flour</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon baking soda</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon salt</li>
</ul>
<strong style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Ricotta Cookie Glaze (optional)</strong><br />
<ul style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 cup powdered sugar</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon vanilla</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2-4 teaspoons milk</li>
</ul>
<strong style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Ricotta Cookie Preparation</strong><br />
<ol style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">Preheat oven to 350 degrees F. Set aside baking sheets. No greasing required. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a medium bowl combine flour, baking soda and salt. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">In a large bowl or stand mixer, combine the zest and sugar. I add the zest for a brighter flavor - the cookies will not be lemony. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Add the butter in chunks and the ricotta cheese and beat till smooth. Add the egg and vanilla extract and beat till combined. Slowly add the flour mixture. Beat until all is combined. Dough will be soft and a bit sticky. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Form into 1-inch balls and place on baking sheet. </li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake for fifteen minutes - until bottoms are browned but cookies are not. If desired, glaze immediately while warm and cover with sprinkles (immediately - the glaze dries quickly) or just use the glaze. Cool and serve.</li>
</ol>
<strong style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px;">Glaze:</strong><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px;">Combine powdered sugar, vanilla and milk in saucepan. Stir over medium heat till the mixtures turns liquidy and into a glaze. Brush tops of ricotta cookies as soon as they come out of the oven and cover with sprinkles. </span><br />
<span style="background-color: white; color: #666666; font-family: "trebuchet ms" , "trebuchet" , "verdana" , sans-serif; font-size: 13px;">These are not an overly sweet cookies, so if you like your cookies sweet, the glaze is a good idea. If you like a not-so-sugary cookie, simply cool.</span><br />
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Quedlinburg: Where we visited Matthew in September and this week - Matthew comes home for Christmas. Grateful.<br />
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We visited the castle and he visited the Christmas Markets. There's at least one more trip to that medieval city in my future. Grateful.<br />
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Pino (mostly) stays under the tree these days. The bottom third of the tree remains undecorated.<br />
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And he still rings the bell every day. Many angels have gotten their wings.<br />
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Wishing you bell ringers and cookies in 2017. Say some words to the close and holy darkness before the New Year. Wish the world well.<br />
<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com9tag:blogger.com,1999:blog-2387813811203789547.post-86751248783961800542016-11-13T09:57:00.000-06:002016-11-14T08:27:50.731-06:00I Will Feed You Pasta<div class="separator" style="clear: both; text-align: center;">
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I'm not going to lie. It's been a tough week. I have been writing <i>Antigone in Munich</i> about<a href="https://en.wikipedia.org/wiki/Sophie_Scholl" target="_blank"> Sophie Scholl</a> and <a href="https://en.wikipedia.org/wiki/White_Rose" target="_blank">The White Rose Society</a>. Sophie practiced and preached passive resistance in Germany in the early 1940's. It's a play for young audiences and it is filled with heart and heartbreaking. I find it interesting that I started this play the day I got home from Germany. Maybe there are no coincidences.<br />
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I have spent a few years fighting carbs. This week, I caved in. These are dishes that feed everyone - <i>everyone </i>and bring comfort. It's right up there with warm blankets and purring cats. (From <a href="http://www.bonappetit.com/magazine/october-2016" target="_blank">Bon Appetit, October 2016</a>) Need some comfort? Here we go.<br />
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<b>Ingredients (4 servings)</b><br />
1/4 cup plus 2 tablespoons olive oil<br />
2 ounces prosciutto (about six slices)<br />
1 pound mixed mushrooms, sliced<br />
2 medium shallots, finely chopped<br />
1 teaspoon thyme leaves plus more for serving<br />
Kosher salt, ground pepper<br />
1 cup chicken broth<br />
12 ounces pappardelle or fettuccine<br />
1/3 cup heavy cream<br />
2 tablespoons butter<br />
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Heat 1/4 olive oil in heavy pot (a Dutch Oven works) over medium heat.<br />
Cook prosciutto in a single layer, turning till crisp.<br />
Transfer to paper towels and drain.<br />
Heat remaining two tablespoons of oil in same pot. Cook mushrooms 5-8 minutes until brown and tender. Turn heat to lmedium-low, add shallots and 1 teaspoon of thyme, a little salt and pepper and cook (constantly stirring) until shallots are translucent. Turn heat to low. Add chicken broth and simmer until there is only a thin layer left.<br />
Cook pasta in another pot until very al dente - about three minutes less than recommended cooking time. Using tongs, transfer pasta to to pot with mushrooms. Add 1 cup (I added less) of cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, cook stirring until pasta is finished (mine talk one minute, Bon Appetit says 2 minutes). Add cream, simmer and cook until pasta is coated. Remove from heat, add butter. Adjust seasonings. Put pasta in dishes (or one big dish dish), crumble the rest of the prosciutto on top and serve. Garnish with thyme. I always serve with Parmiggiano-Reggiano.<br />
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From start to finish, I was at the stove about twenty minutes. Fast, easy, fresh.<br />
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Food is nurture. want to nurture. The body. And the soul.<br />
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This is first and foremost a food blog but I should let you know who I am.<br />
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I am the granddaughter of Italian immigrants. Grandma and Grandpa were from southern Italy so were marked "brown" at Ellis Island while northern Italians were marked "white."<br />
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All are welcome at my table. All. Every race, every religion, those with no religion, LGBT, immigrants. There are no walls. There never will be.<br />
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From Leonard Cohen, who has provided solace for me through the years.<br />
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"Ring the bells that still can ring<br />
Forget your perfect offering,<br />
There is a crack, a crack in everything<br />
That's how the light gets in.<br />
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Peace.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com11tag:blogger.com,1999:blog-2387813811203789547.post-61275195543846077902016-08-16T19:52:00.000-05:002016-08-16T19:52:05.639-05:00The Simple Season<div class="separator" style="clear: both; text-align: center;">
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You know this season - the season of no-cook. Sometimes the season of take-out. Hazy, hot days. Butterflies and bees. An abundance of zucchini - and if lucky - too many tomatoes. (Take my zucchini: please.)</div>
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It's a good time to picnic. Even when you picnic somewhere inside where there's air conditioning!<br />
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And at least once a year, we pack these babies up and go stare at a lake or a river.<br />
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The thing about the muffuletta sandwich is - anything goes. Italian bread, ciabatta bread, sourdough bread - pick your favorite. Slice almost in half - take out some of the bready dough (I know, people always say "and reserve for another use." But do you? We feed it to the birds.) And then add what you will. I like roasted red peppers and an olive salad slathered on the bottom and top. And a good dousing of oil and vinegar. And I'm partial to a mixture of salami, provolone, prosciutto - but really - any of your favorite meats and cheeses will do. I slam that sandwich together and put a weight on it and let it press together and we're good to go. Sometimes, I warm it in the oven to melt the cheese a bit and cement it that way.<br />
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It's always good. Always. We left the low-carb bandwagon for awhile. (And gained weight.) But you know when you saute some shrimp and zucchini (did I mention I have a lot of zucchini?) and toss it with pasta and tomatoes, life looks really good on that side of the pasta bowl.<br />
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My tomatoes are on steroids - all of them: the Plum tomatoes, the San Marzano, the Early Girl, the Beefsteak. They were diced and mixed with a large handful of basil, some Italian parsley and some warmed garlic in olive oil. I salt and pepper lightly - because at the table it's topped with fresh Parmesan and that's usually all the salt it needs. The bowl is covered and sits on the counter for the rest of the day. When we're ready to eat, we cook up some pasta and done.</div>
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I don't even warm the sauce.<br />
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My new favorite appetizer is a spreadable or softened cheese on toast. It's topped with a little radish and favorite herbs. It takes five minutes. And I get compliments. Which is sweet. (I should probably add some zucchini - because - did I mention - I have a lot of zucchini? From two plants. About sixty zucchini thus far and more coming.)</div>
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It's the season of "Fast, Easy Fresh" and it leaves you time. To gaze at whatever summer-scene strikes your fancy. For me - it's usually water. I am a Cancer and if there's anything to that astrology-thing, they have me pegged. I am a water-baby. I can look at this all day.</div>
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And then sometimes on a patio, overlooking a lake - there's beer.<br />
Happy August.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com12tag:blogger.com,1999:blog-2387813811203789547.post-16951773686621003712016-07-08T11:58:00.002-05:002016-07-08T12:29:19.001-05:00Love<div class="separator" style="clear: both; text-align: center;">
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Love is ...</div>
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- the natural world.</div>
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- daisy days.</div>
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- all creatures great and small.</div>
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Love is...</div>
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- work.</div>
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Love is ...</div>
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- color.</div>
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- breaking bread with others.</div>
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Love is ...</div>
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- cooking for loved ones.<br />
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Love is ...<br />
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- them.<br />
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- and them.<br />
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And you. And me. And us.<br />
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"We live through times when hate and fear seem stronger.<br />
We rise and fall and light from dying embers.<br />
Remembrances that hope and love last longer.<br />
And love is love is love is love is love is love cannot be killed or swept aside.<br />
I say that as symphony. Eliza tells her story. Now fill the world with music, love, and pride."<br />
- excerpt from Lin-Manuel Miranda's Tony acceptance speech<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com6tag:blogger.com,1999:blog-2387813811203789547.post-62903815628130751722016-05-24T08:50:00.004-05:002016-05-24T09:44:40.619-05:00Artichokes - Roman Style<div class="separator" style="clear: both; text-align: center;">
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Roman Artichokes or Carfiofi alla Romana. I was going to post this one month ago - but then "life" happened as it often does.<br />
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Straight forward and easy (yes, cleaning the artichokes takes a little time. Put on music and go to your zen place) but once that is done, it's smooth sailing.<br />
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Traditionally, the recipe calls for about one tablespoon of fresh Italian parsley and three tablespoons of fresh mint. My early spring garden had Italian parsley, oregano and a touch of mint so that's what I used.<br />
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<b>Ingredients - serves 3-6</b><br />
3 artichokes - halved, trimmed<br />
4 tablespoons fresh chopped herbs (Italian parsley, mint, oregano, basil)<br />
2 cloves garlic, minced<br />
1 tablespoon olive oil<br />
1/2 cup white wine<br />
3/4 cup boiling water<br />
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<b>Preparation</b><br />
Trim artichokes and remove choke. "How to instructions" can be found <a href="http://ciaochowlinda.blogspot.com/2010/05/how-to-trim-artichokeartichoke-risotto.html" target="_blank">here</a> and <a href="http://memoriediangelina.com/2010/03/21/carciofi-alla-romana/#.V0RWeaswhSU" target="_blank">here</a>. Plunge each one into lemon water as you continue trimming.<br />
Combine minced herbs, garlic and olive oil. Put herb mixture into the cavity of the halved artichoke.<br />
Fit them all snuggly into a deep pan so that they don't fall over. Pour the white wine and boiling water over them and simmer for about an hour until tender.<br />
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Hunger is a great motivator. I often wonder when someone pulled up their first artichoke and declared, "A thistle! Let's eat it!" I think that's what I love about the "cucina povera." The frugal, peasant recipes of Italy will always call to me. It's a bond with past generations.<br />
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And that's about the amount of cooking I have managed in the last two months because...<br />
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<br />
... in April I was at Utah Valley University in Orem, Utah working on my play <a href="http://www.claudiahaas.com/" target="_blank">Almost, Mary</a> (about <a href="https://en.wikipedia.org/wiki/Mary_Anning" target="_blank">Mary Ann</a>ing, the first female paleontologist).<br />
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And then I was in Evanston, IL with the <a href="http://www.purplecrayonplayers.com/" target="_blank">Purple Crayon Players</a> for my play <a href="http://www.claudiahaas.com/" target="_blank">Bound by Stardust</a> - my quirky Otto Schmidt/North Pole/physics play.<br />
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And then I was fortunate enough to be in Independence, Kansas at the <a href="http://ingecenter.org/festival/" target="_blank">William Inge Festival of New Plays</a> with my one-act<a href="http://www.claudiahaas.com/" target="_blank"> A Paper Forest</a> (about climate change).That's William Inge's home above - I am a great fan of that playwright - he wrote so eloquently about small town America.<br />
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<br />
And because we needed more excitement - Matthew successfully defended his PhD in plant pathology in May. Ironically, his degree will confer on May 31 - the same day that Kirsten's AuD will confer. (They're a little competitive.) So ladies and gentleman - may I introduce Dr. Haas and Dr. Haas!<br />
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AND...thirty years ago today, I began an adventure ...<br />
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The adventure continues today. The "kids" took us out for a celebratory dinner (Italian) and tonight - we will do Chinese take-out. How's that for a journey of an Italian cook? And because we weren't busy enough this spring, we will be hosting a farewell barbecue for my eldest who moves to Germany on May 30th. (It's getting real.) Happy Spring, all.Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-24914254741910186842016-03-14T11:01:00.000-05:002016-03-14T11:53:37.372-05:00Chicken Spinach Lasagna Roll-Ups<div class="separator" style="clear: both; text-align: center;">
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One year ago, I posted a <a href="http://journeyofanitaliancook.blogspot.com/2015/04/lasagna-roll-ups.html">lasagna roll up recipe</a> with spinach, ricotta and tomato sauce. They were a hit - mainly because it is super-easy to exercise portion control and very easy to serve. Last December, I saw a similar recipe with alfredo sauce and loved the looks of it. But of course, when I went back to find it - all I could find were fillings that contained cream cheese, ricotta, mozzarella and parmesan. And I thought: "Mama-Mia! - that's a lot of cheese!" If you weren't lactose intolerant before the meal, you might be afterwards.<br />
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This is rich - but it won't send you into a coma. It's filled with chicken, spinach, mozzarella and parmesan. Plus - you can devise the amount in the filling to suit you. I've seen some with broccoli, others with just cheese. You just can't mess this up. I made this early in the day, refrigerated it and popped it in the oven when the guests arrived. It's a nifty, 30-minute coking time.<br />
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<b>Ingredients - </b>serves 6-8 depending on appetites (the three females at the table had a serving size of one; the three males took 2-3)<br />
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2 cups your favorite alfredo sauce<br />
15 lasagna noodles<br />
2 cups cooked chicken<br />
1 10 oz package frozen spinach - well drained (of course, you can use fresh spinach)<br />
1-1/2 - 2 cups shredded mozzarella<br />
1/4 cup Parmesan<br />
Italian seasoning (or fresh Italian parsley)<br />
A little garlic is nice<br />
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I didn't over stuff-them. Just adjust the filling amount to what works for you.<br />
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<b>Preparation</b><br />
Get out all the moisture in the frozen spinach. (I drained over night.)<br />
Cook lasagna noodles. Drain on paper towels.<br />
Mix cooked chicken, spinach and cheeses in a bowl. Season to taste. I just used some Italian seasoning and pepper.<br />
Thinly spread some alfredo sauce in the bottom of your lasagna pan.<br />
Thinly spread about 1 tablespoon of the alfredo sauce on the drained noodles. Add about 3 tablespoons of the filling and spread thinly. Roll up the lasagna noodles and place seam-side down in the pan. Repeat. And repeat. Dollup each roll-up with 1 tablespoon of the alfredo sauce.<br />
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When you are ready to cook them, preheat oven to 350 degrees F and bake for thirty minutes. Serve. Tada!<br />
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I needed two pans.<br />
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I has leftovers. Everyone rejoiced and took some home.<br />
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We've had a mild winter. I walked most of the winter. I also gained weight. (I think the two cookbooks: <a href="http://www.amazon.com/French-Comfort-Food-Hillary-Davis/dp/1423636988">French Comfort Food</a> and <a href="http://www.amazon.com/Winter-Cabin-Cooking-Dumplings-gluhwein/dp/1849756600">Winter Cabin Cooking</a> had something to do with it. I meant to post the recipes all winter (very good). Winter Cabin Cooking is also too pretty - makes you fall in love with winter. So as I look at my jeans that I do not fit into, I am reminded how comforted I was this winter!<br />
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We barely need the fireplace. March has been warmer than usual. But Matthew's cat is here now and Puck loves it so it goes on for a bit.<br />
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And the three cats are mostly getting along.<br />
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The theatre work (the stuff I am supposed to be doing when I am not cooking) has gone well. I am flying to Salt Lake City in April to develop a youth play about the first female paleontologist, Mary Anning. Then, I go to Chicago to develop my arctic-physics play <a href="http://www.claudiahaas.com/">Bound by Stardust</a>. Then I come home for a day and do laundry and then go to Independence, Kansas for my one act play about <a href="http://www.claudiahaas.com/">climate change</a>. I had to laugh - I finally get into some places that I have targeted for years - and all happens in April. So, April won't be the cruelest month. Just a busy one.<br />
<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com19tag:blogger.com,1999:blog-2387813811203789547.post-32278096878973567412016-01-26T18:35:00.000-06:002016-01-26T18:41:54.665-06:00Easy Kalamata Olive Bread<div class="separator" style="clear: both; text-align: center;">
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I wrote a play. And started another. As I try to increase my writing output (while I still have something resembling a brain), I look for ease in the day-to-day stuff. This kalamata bread is as easy as bread gets. Briny, crusty and pliable - this is what you want in January. It's not a boon to my waistline but it certainly elevates the mood as we watch the thermometer plummet.<br />
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Paul and I simply spread butter on slice after slice after it came out of the oven (who needed to wait for dinner?). But someone mentioned that this would be tasty with some olive tapenade. And I agree. Next time. This is from <a href="http://thewanderlustkitchen.com/easy-rustic-olive-bread/">The Wanderlust Kitchen</a> and I would keep most everything as is - except maybe increase the salt and garlic powder a wee bit.<br />
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It needs only two rises, so you don't have to decide at 6 a.m. that you would like fresh bread. The mixer does the kneading and you don't need specialty flours - so even if you're snowed in, you can make this. No more standing on line for the requisite bread and milk every time the weather promises a blizzard. (Yes, East Coast - I did feel for you.)<br />
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<b>Ingredients for Kalamata Olive Bread</b><br />
1-1/2 teaspoons instant yeast<br />
2-3/4 cups all-purpose flour<br />
1 cup lukewarm water<br />
1/2 teaspoon salt (I would increase that a bit)<br />
1/2 teaspoon garlic powder (go whole hog and use a teaspoon)<br />
1/2 cup pitted, chopped kalamata olives (can use more)<br />
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1. Combine first six ingredients in the bowl of a stand mixer. Roughly combine the ingredients. Let rest for fifteen minutes to activate the yeast.<br />
2. Fold in the olives. Attach the dough hook and mix (knead) for five minutes. If the dough isn't releasing from the sides of the bowl, you can sprinkle in a bit more flour (I didn't need to).<br />
3. Transfer kneaded dough to an large, oiled bowl. Cover and allow to rise in a warm place for sixty minutes. (I actually put mine on the stovetop where I had the oven on very low because it was one of those Polar Vortex days.)<br />
4. Punch dough down and transfer to a parchment lined baking sheet. Shape into a loaf and let it rise for another 60 minutes.<br />
5. Preheat oven to 400 degrees F. Place a second baking sheet on the bottom rack. Dust your dough with some flour and make three shallow cuts on the top of the dough.<br />
6. Place the baking sheet with the dough in the middle o the oven. Pour 1/2 cup of water in the baking sheet below. Bake for thirty minutes.<br />
7. Supposedly you let it cool on a wire rack before slicing. Let me know how that works for you.<br />
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White Bear Lake finally did freeze over and the ice fisher-people rejoiced. I manage a winter walk on most days (because: bread and waistline). One of my resolutions that I made last July was to try and embrace winter. I love the looks of it. I love the rosy-cheeked glow. I am good with winter white. And I spent three years working on a play that went back and forth to the arctic. Somewhere around Draft 12, the arctic got into my system and I said, "All right. You can stay."<br />
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And below - is a cat - for no reason. Except he's kind of cute. Happy January!<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com14tag:blogger.com,1999:blog-2387813811203789547.post-55818984665168086722015-12-28T19:17:00.000-06:002015-12-28T19:17:52.273-06:00Winter-Spiced Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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I am all about the savory. Savory pies and appetizers draw me in but once in a while - chocolate comes calling like the four calling birds and I call back, "Yes, I will bake it." And so it happened with this fudgy chocolate cake spiced with winter. Winter is here - or the meteorologists say it's coming. (Yesterday's prediction was "1-18 inches" will hit the Twin Cities Monday through Tuesday. Dear Meteorologists: How vague can you get?")</div>
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I don't do "pretty" very well - but it did come out of the bundt pan very prettily. And since pretty is as pretty does - I don't fret that my frosting efforts don't look as professional as they are in my head. (Years ago when I tried to pipe snowflakes in a Martha Stewart fashion my then young daughter soothed me with, "That's okay, Mom. She's a professional." Le sigh.)<br />
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I was pleased with the sugared cranberries. You don't need small motor skills to get those right.<br />
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The recipe comes from <a href="http://www.louisespis.com/2013/12/spicy-chocolate-bundt-cake-with-ginger">http://www.louisespis.com/2013/12/spicy-chocolate-bundt-cake-with-ginger</a> and I really advise you visit the blog (scroll down for English) because she makes things very, very pretty. Louise provides a lot of the ingredients in grams - some of my amounts are near-approximations.<br />
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The cake has a nice dense, chocoholic-almost-not-quite-fudge crumb and the sour cream in the batter keeps it moist for days. It's very helpful to make things ahead of time where you are expecting 36 for a Midwestern Christmas Eve dinner and then turn around and provide an Italian Christmas Day dinner. So yes, make it ahead.<br />
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It is of course perfect for Christmas - my internet was out the week before Christmas (tricky when your recipes are online) but really - there's still New Years, Valentine's Day, family celebrations and even snowstorms where this would be welcome at the table.<br />
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And it's really easy - nothing to it (until you frost the cake and find your hands consist of ten thumbs). But remembering this cake - we are ending 2015 on a chocolate cloud.</div>
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INGREDIENTS:<br />
<u>Cake</u><br />
8 tablespoons butter, softened<br />
1/2 cup cocoa<br />
1-1/2 cups water<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
pinch of ground cloves<br />
1 cup sour cream<br />
2 cups granulated sugar<br />
1 teaspoon vanilla<br />
2 large eggs<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
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<u>Frosting</u><br />
8 ounces cream cheese<br />
1/2 cups confectioner's sugar<br />
1/2 teaspoon vanilla<br />
1 teaspoon pumpkin pie spice mix<br />
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Preheat oven to 350 degrees F. Butter and flour a 10-12 cup bundt pan.<br />
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Melt the butter in a medium saucepan. Once melted, add the cocoa and spices and whisk until smooth. Add the water and remove from heat. Add the sugar, sour cream, vanilla and eggs to the cocoa mixture and whisk until smooth. Set aside.<br />
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In a large bowl whisk the flour, baking soda and salt. Add the cocoa batter to the flour mixture and whisk until well-blended. Pour batter into prepared pan. Bake for 45-50 minutes (until firm to touch and slightly puled away from the sides of the pan). Remove from oven, cool twenty minutes. Carefully loosen cake with a knife and invert onto a large plate (really, that was the scariest part of the process. I had a caramel-apple pie ready\y-in-waiting in case it all fell apart). Cool completely before frosting.<br />
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For the frosting: Combine ingredients with in a large bowl with electric mixer or if your arms need a workout - by hand. Spread frosting on cake and dust with cinnamon and/or confectioners sugar. Decorate with lingonberries or cranberries.<br />
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I had two days of laughter over the holidays and three generations. It's warming and fuzzy and sweet - and exhausting!<br />
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Pino and Pippin entertained my son's cat (Puck) and my sister's cat (Murray-the-cat) for two days.<br />
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He was a wee bit Christmassed-out!<br />
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Puck is going to be a visitor for awhile. Matthew will be in Germany and after figuring out how to safely get here there, it was decided that she will stay with us for awhile. Both my family and Paul's family have a history of family members taking in our furry loved-ones while we moved around. We will continue the tradition.<br />
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Puck is tiny, and affectionate and a little sassy. Just what our fur boys need to be kept in line.</div>
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Tonight all is quiet. And we wait. For the 1-18 inches of snow that was supposed to arrive three hours ago.<br />
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The fire's lit. There's leftover Chocolate Cake. </div>
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Just as winter should be. I hope your December has been as cozy.</div>
Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com12tag:blogger.com,1999:blog-2387813811203789547.post-68559485428642813972015-12-16T10:22:00.000-06:002015-12-16T16:42:16.094-06:00Lidia's Chicken Breast with Oranges and Olives<div class="separator" style="clear: both; text-align: center;">
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'tis the season - where candles are lit to ward off darkness. Where sparkle is called for and the usually-muted Claudia looks for a bit of glitter. And for dinner - I want flavor - more than the riches of fats and sugar so prevalent in December - I want the bright tang of oranges coupled with some briny salt. So I brought <a href="http://lidiasitaly.com/">Lidia Bastianich's</a> chicken with oranges and olives to the table. And was promptly told I could make it again.</div>
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So should you. </div>
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<b>Ingredients - serves 6 (I halved it and it served two just fine)</b></div>
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2 tablespoons extra-virgin olive oil</div>
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1-1/2 pounds thinly sliced chicken cutlets</div>
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1 teaspoon kosher salt</div>
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Flour - for dredging</div>
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2 tablespoons unsalted butter</div>
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1 large red onion, sliced</div>
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1 cup pitted Gaeta or Kalamata olives, whole or halved</div>
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Juice and zest of 1 orange</div>
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1/2 cup white wine</div>
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1 teaspoon fennel powder (I used fennel seeds)*</div>
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2 tablespoons chopped, fresh Italian parsley </div>
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For fennel powder: put 1/2 cup of fennel seed in spice grinder and mill until you have powder. Makes 1/4 cup. Store at room temperature, sealed.</div>
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1. In a large skillet over medium high heat, heat olive oil. Season chicken with 1/2 teaspoon of salt and lightly dredge chicken in flour. Lightly brown the chicken in oil (until it has a blonde crust), about two minutes per side. Cook chicken in batches. Remove chicken to plate.</div>
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2. Add butter and onion to skillet and cook until onion is softened - 3-4 minutes. Add olives, orange juice, zest white wine and fennel. Add chicken back into skillet and simmer until chicken is cooked through and the sauce coats the chicken - about 4 minutes. Season with remaining salt, sprinkle with parsley (I used some fennel frond) and serve.</div>
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We had a trim-the-tree dinner. </div>
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It will never be a designer tree. The ornaments come from our travels, our quirks - all the stages of our lives. Trimming the tree evokes all the threads of our Christmases - Past, Present and Future.</div>
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This little beauty was from my parent's earliest Christmas together.</div>
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And this came from a neighbor when I was five years old. I am willing to bet some of you have him.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheFqKeFiRgN5obMhlV7JDnUVZZcqokigGXqC3VkkYjmPrYmECv7JtBucz6L0qJZDgacuLqk0HvI2sVZ05jtyaFScrs9Zl0RuTWesDu4Icr4PyaKM3Js-9e6d9nftL-GLvO69asoPHMHw/s1600/photo+copy+15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheFqKeFiRgN5obMhlV7JDnUVZZcqokigGXqC3VkkYjmPrYmECv7JtBucz6L0qJZDgacuLqk0HvI2sVZ05jtyaFScrs9Zl0RuTWesDu4Icr4PyaKM3Js-9e6d9nftL-GLvO69asoPHMHw/s400/photo+copy+15.JPG" width="298" /></a></div>
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Paul (who prefers to direct the trimming of the tree) noted that the lower third of the tree was bare.</div>
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And it still is. Because ...</div>
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Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com10tag:blogger.com,1999:blog-2387813811203789547.post-62698447824893973862015-11-16T18:10:00.000-06:002015-11-16T18:10:23.076-06:00Thanksgiving: Turkey Meatballs with Apple-Cranberry Chutney<div class="separator" style="clear: both; text-align: center;">
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I write this in Thanksgiving. For the holiday coming up. For the thanks I offer all year round for this life - with all it's roller coaster rides - for this life. </div>
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My offering for the holidays starts with a meatball. And then I go all-American with it. Apples. Cranberries. Minnesota fare. It has a little spice, and a little fruit (and you know that "healthy" thing). You can make a meal for two or feed a crowd. It's a recipe that owes it's heritage to Italy (meatballs) but is decidedly American.<br />
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Grandma Gresio, who served a huge turkey (after the lasagne) every Thanksgiving would approve.<br />
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It's jazzed-up turkey meatballs coated in cranberry-apple chutney. Turkey and cranberries. Think about it. It seems to work.<br />
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TURKEY MEATBALLS: (Makes approximately 28 1-inch meatballs)<br />
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1/2 cup bread crumbs<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon poultry seasoning<br />
1/4 teaspoon freshly-ground pepper<br />
1/4 teaspoon fennel seeds<br />
1/4 teaspoon red pepper flakes (crushed red pepper, cayenne)<br />
1/2 cup milk<br />
1 egg<br />
16 ounces ground turkey<br />
8 ounces cranberry-apple chutney<br />
3 tablespoons orange juice (I used apple cider)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmd7kdrfrjQEresiM5iY4eA3dsyhud_kDMa601ODDtNH5mg9zkU-s_iwgOiEFqrpfQZDiNcrMXlzXd2c-9WaeaESGzimYyakonVYd10WC5euJU0HAC4O8LXx1bE_COBqaVCWANt9RiS4/s1600/photo+copy+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUmd7kdrfrjQEresiM5iY4eA3dsyhud_kDMa601ODDtNH5mg9zkU-s_iwgOiEFqrpfQZDiNcrMXlzXd2c-9WaeaESGzimYyakonVYd10WC5euJU0HAC4O8LXx1bE_COBqaVCWANt9RiS4/s640/photo+copy+13.JPG" width="478" /></a></div>
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray.<br />
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Whisk first six ingredients together. Add milk. Whisk and let stand for fifteen minutes. Add egg and mix well. Add ground turkey and mix well.<br />
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Form turkey mixture into 1-inch meatballs. (Very sticky stuff - use hands and consider spraying them. After they were formed, I went over them with a spoon trying to get a semblance of meatball shape.)<br />
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Place on baking sheet. Bake for approximately fifteen minutes.<br />
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While baking, combine cranberry-apple chutney and orange juice. Heat in microwave for 1-2 minutes. When meatballs are done, combine warmed chutney in bowl with meatballs and serve.<br />
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Or place in a slow-cooker on low to use as appetizers for guests.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiar9B2-EWBxA_U8SziBHFe-KypiPLGZXNX5YXhezOGb63W705QeD2OH0VnO6drpI6uzYkRKsgkU3hkQ7KU2bcVEyJXBSrslL-gXXhvvNg2zc19vhZJNPOhYfGZmsKFOZ5Tnfyira264Jk/s1600/photo+copy+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiar9B2-EWBxA_U8SziBHFe-KypiPLGZXNX5YXhezOGb63W705QeD2OH0VnO6drpI6uzYkRKsgkU3hkQ7KU2bcVEyJXBSrslL-gXXhvvNg2zc19vhZJNPOhYfGZmsKFOZ5Tnfyira264Jk/s640/photo+copy+12.JPG" width="478" /></a></div>
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Cranberry-apple chutney recipes can be found <a href="http://www.epicurious.com/recipes/food/views/apple-and-cranberry-chutney-231003">here</a> or <a href="http://www.tasteofhome.com/recipes/cranberry-apple-chutney">here</a>. Or you can do what "expedient Claudia" does and buy <a href="http://www.stonewallkitchen.com/shop/speciality-foods/chutneys/130801.html?gclid=CNH877elkckCFZKBaQodHWwNVg">Stonewall Kitchen's Apple-Cranbery Chutney.</a>*<br />
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*I am not on Stonewall Kitchen's payroll nor did I receive coupons or anything for this plug. I am simply - a big fan.<br />
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It's been a rough week for our world. I wish you love. I wish ...<br />
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Hugs are in order.<br />
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Smiling and greeting and holding doors open for people seem more important than ever. Throwing love into the universe to counter the unloving has to help. <br />
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And somehow, on November 16, the earth still brings forth pink smiles. And I am grateful.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWp81w6N-hc0OfFGOoJwPDr3MWLzFYkIQaMeoHfDTu9Z1sw0dhisUPc9vXTr0kpLcWrC-lhWqECW2ldeQrRTDAPv77lq9ZCelUAj-e2HTlcL_WlnwqX4qMJfxq5XWVHWQaSQ3GDSwiYE/s1600/flowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWp81w6N-hc0OfFGOoJwPDr3MWLzFYkIQaMeoHfDTu9Z1sw0dhisUPc9vXTr0kpLcWrC-lhWqECW2ldeQrRTDAPv77lq9ZCelUAj-e2HTlcL_WlnwqX4qMJfxq5XWVHWQaSQ3GDSwiYE/s640/flowers.JPG" width="476" /></a></div>
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com7tag:blogger.com,1999:blog-2387813811203789547.post-20724984722999041052015-11-03T19:40:00.000-06:002015-11-03T19:40:18.604-06:00Chicken Normandy: A Very Good Idea<div class="separator" style="clear: both; text-align: left;">
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I've taken a lot of detours as of late with my "Italian blog." This is my last detour for a bit and I promise you that you will enjoy the journey. It's a side tripe to France - home of sauces that should be served with cholesterol warnings (unless you're French - the sauces don't seem to affect their cholesterol) - home of women who learn to wear scarves before they can walk - home of Monet, Renoir, Impressionism and all things pretty. </div>
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With Calvados, apples, cream and chicken - you have the perfect bridge from autumn to winter. Plus it's <a href="http://doriegreenspan.com/">Dorie Greenspan's</a> recipe from <i><a href="http://doriegreenspan.com/around-my-french-table.html">Around My French Table</a> </i>and when Dorie is your guide, you know you will eat well. It's a worthy addition to any Holiday Wish List (shhh .... I know it's early November). Plus <a href="http://www.nytimes.com/2011/11/02/dining/calvados-a-taste-of-apples-and-fall-the-pour.html?_r=0">Calvados</a> is always a good idea. Calvados is an apple-brandy that hails from Normandy and a small shot of it during a chilly eve works as well as a fireplace to lull you into thinking you love the winter cold. You may use another apple brandy or even apple cider.</div>
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It comes together surprisingly fast (my mantra now that I am a woman "of a certain age").</div>
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<b>Chicken, Apples and Cream a la Normande</b></div>
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<b>Chicken Normandy</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMyUsF-Dtm2j4yMImEE6NlW2m9J0zlGxgyoyxCfKvwtG5mbaE3Tk3AlDDzM2BJyj8nt3zVA3QcJRlrAGjN2qkJ4YsCH3yUxMHmvBMw51g_8p1_FWh45o965EjKfLcoXg4RMhugrmbu8E/s1600/photo+copy+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmMyUsF-Dtm2j4yMImEE6NlW2m9J0zlGxgyoyxCfKvwtG5mbaE3Tk3AlDDzM2BJyj8nt3zVA3QcJRlrAGjN2qkJ4YsCH3yUxMHmvBMw51g_8p1_FWh45o965EjKfLcoXg4RMhugrmbu8E/s640/photo+copy+2.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
flour for dredging seasoned with salt and pepper<br />
4 skinless, boneless chicken breasts at room temperature (Patted down a bit if thick; I used six)<br />
1-2 tablespoons unsalted butter<br />
1-2 tablespoons olive oil<br />
1 large apple, peeled, cored and cut into 1 inch chunks) (I used 2 medium MN apples sliced thinly and cored but not peeled)<br />
1 medium onion, finely chopped<br />
8 mushrooms (thinly sliced; I sometimes omit)<br />
1/3 cup chicken broth (I use more)<br />
2 tablespoons Calvados, apple jack or brandy (or cider)<br />
2/3 cup heavy cream (I use a little less)<br />
My addition: fresh thyme sprigs to finish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoEFU25HytJzmR8jiTz83bALPFFosYZ20g960OapLlky-eWbCmGJ0hchyphenhyphenK05ho9rsa1idzrg8vxaMVt06KdXsVKn2PBaoifdu1bAb94TrMJjb_DokB9I-w90r-X4t8Igp0BT1zl-XgVg/s1600/photo+copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAoEFU25HytJzmR8jiTz83bALPFFosYZ20g960OapLlky-eWbCmGJ0hchyphenhyphenK05ho9rsa1idzrg8vxaMVt06KdXsVKn2PBaoifdu1bAb94TrMJjb_DokB9I-w90r-X4t8Igp0BT1zl-XgVg/s640/photo+copy.JPG" width="478" /></a></div>
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<b><u>Preparation</u></b></div>
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1. Put the seasoned flour in a shallow bowl and dredge the chicken in it, shaking off any excess.</div>
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2. Heat 1 tablespoon of the oil and 1 tablespoon of the butter (I almost always combine the two even when seemingly unnecessary) in a large deep skillet. If the pan isn't large enough for all the chicken, brown the chicken in batches.</div>
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3. Cook each side approximately 3 minutes until they are browned.</div>
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4. If needed, add in the other tablespoon of oil and tablespoon of butter (I always need). Leaving the chicken in the pan, add in the mushrooms (if using), onions and apples. If the pan won't hold everything, you can briefly take out the chicken while you sauté the mushrooms, onions and apples. Make sure everything is coated with the oil-butter mixture. Saute for 1 minute and then add in the broth. When the broth boils, reduce the heat to a simmer. Cook for about ten minutes. (Tines will vary depending on the thickness of chicken.)</div>
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5. Increase the heat and add in the Calvados (if you're feeling very ooh la la Normandie - use a little more). Boil until it is just about evaporated - about 1 minute.</div>
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6. Add the cream and with the heat still high, let the cream boil down about 1/4 - about 3-5 minutes.</div>
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7. Adjust seasonings, arrange on platter and serve. I finish it with some fresh thyme.</div>
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And now it's your turn - serve it with rice, sautéed spinach or crusty bread - what you think is a good idea.</div>
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We've had a blissfully warm autumn. Those of us in Minnesota look to El Nino for "short winters" (under 7 months). There is dancing in the streets when the words "El Nino" first appear in the summertime. Yes, the photo below was taken in mid-October, but I am still am amazed that I have geraniums, petunias, shrub roses, sage, thyme, parsley, bridal veils and other assorted happy plants.<br />
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Our patio days are numbered, but the "good ideas" are in full force. A fire on the patio is always a good idea. Calvados remains a good idea.<br />
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There have been many family discussions as of late. Matthew is poised to get his doctorate in April/May 2016. He has been "job" searching (for a post-doc). (And obsessing. He is his mother's son after all.) And last week, his number one choice came through and he accepted a two-year position at <a href="http://www.ipk-gatersleben.de/en/contact/address/">IPK</a> in Gatersleben, Germany. It's a world-class lab for his work (plant pathologist). My "little guy." Living and working in Europe. Such a good idea.<br />
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And below:<br />
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He came to us exactly one year ago. Cioppino-Pino-Bambino was a very good idea. The days may be shorter, but November is filled with good ideas.</div>
Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-28673571956065198832015-10-23T12:13:00.000-05:002015-10-23T12:13:06.184-05:00The Sauerbraten Tradition<div class="separator" style="clear: both; text-align: center;">
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Leaf-turning-pumpkin-mums-hot cider season. October. Thirty-one days of color culminating in an eve of children wandering in the dark in eccentric clothing begging for white sugar.<br />
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Love it.<br />
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For as long as I can remember, October was sauerbraten season. My father (not exactly Italian!) had sauerbraten on his October birthday since childhood. Great-Grandma Schmidt and Great Aunt Elsie and Great Aunt Helen were always at the helm of this birthday dinner. I do have one of those tug-at-your-heart-holiday tales regarding sauerbraten and my two great aunts carrying a sauerbraten roast, gravy, red cabbage, dumplings and the requisite pitcher of Manhattans on two subways and a bus (from the Bronx to Queens) during a particularly difficult New Year's Eve. Their intent was to nourish body and soul. It was a spirit-saver. The post is here: <a href="http://journeyofanitaliancook.blogspot.com/2011/01/my-three-magi.html">My Three Magi</a>. There's also a simpler version of sauerbraten there as I hadn't found my mother's yet.<br />
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My father passed five years ago. Nobody had the heart to make the sauerbraten for a while. And then my mother joined my father and the sauerbraten meal remained in the past. Until this year. It was time to revive happy celebrations.<br />
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My sister brought me the sauerbraten roaster that my mother used for ... let's just kindly say - decades. And I have her metal potato ricer - equally as old. I like tradition. I like playing with new but never, ever discarding the old. And that makes me fortunate because my "old" is filled with loving memory. And I loved, <i>loved</i> having the sauerbraten in that little blue roaster in my oven.<br />
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This is one of those things where almost all the work is done ahead of time (chorus of happy singing just started) and the work on the day of the meal (including the gravy) couldn't be easier. So there's this ingredient list - looks long. It is long - but it's water and two types of vinegar and things like salt and sugar - nothing you need to go find at a specialty store.<br />
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And then - you get this. Tender. Warm. Autumn. October. Good.<br />
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<b><u>Marinade and Meat (serves 4, easily doubled)</u></b><br />
This is basically my great-grandmother's recipe. The addition of juniper berries and mustard seeds came from Alton Brown and I thought it was fun. I also happened to have juniper berries in my spice closet. Don't go crazy trying to find them. They are easily omitted.<br />
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3-1/2 - 4 pound *top round roast<br />
*About the roast? You want a decent roast - certainly not a tenderloin - but not grizzly and fatty (I did trim) and you want a low roast. The sirloin tip roasts I looked at were way too tall. This should be a long, low roast. It soaks in the marinade better. Even my low roast had to be turned daily as it was not completely covered.<br />
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Marinade Ingredients - here we go!<br />
2 cups water<br />
1 cup cider vinegar<br />
1 cup red wine vinegar<br />
1 medium onion - chopped<br />
1 large carrot - chopped<br />
1 tablespoon Kosher salt and 1 teaspoon Kosher salt for seasoning meat<br />
1/2 teaspoon freshly ground pepper<br />
2 bay leaves<br />
6 whole cloves<br />
12 juniper berries (can omit)<br />
1 teaspoon mustard seeds (can omit)<br />
1 tablespoon vegetable oil<br />
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Before cooking:<br />
1/3 cup sugar<br />
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For gravy:<br />
18 gingersnap cookies - crushed<br />
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1. Combine water, vinegars, onion, carrot, 1 tablespoon of the Kosher salt, pepper, bay leaves, cloves, juniper berries and mustard seeds in saucepan. Cover and bring to a boil. Simmer ten minutes. Set aside to cool.<br />
2. Pat meat dry and rub vegetable oil all over. Rub in the teaspoon of Kosher salt. Heat a sauté pan over medium-high heat and brown on all sides. (About three minutes a side.)<br />
3. Place meat in a non-reactive container. Poor cooled marinade over it and refrigerate for 3-5 days (I did five days) turning daily if not completely submerged.<br />
4. When ready to cook, place rack in middle of oven and preheat to 325 F. Add the sugar to the marinade. Cook covered for four hours.<br />
5. Remove meat and keep warm.<br />
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<b>GRAVY (so easy)</b><br />
1. Strain liquid to remove solids. Place in pan over medium-high heat. Whisk in gingersnaps and cook till thickened, stirring occasionally. Strain again to remove lumps (I didn't). You also do not need to de-fat this. I did skim the top once. Slice meat and serve.<br />
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And do serve with these dumplings. They're surprisingly easy and all the work is done ahead of time (except for the boiling).<br />
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Boil the potatoes in their jackets the day before. You can do all the steps except for the actual cooking of the dumplings the morning of the dinner.<br />
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<b><u>Dumplings - makes 12 - supposedly serves 6 - (HA! I doubled the recipe for six people. None were left!)</u></b><br />
1-1/2 pounds Russet potatoes (about 2 large). Do use Russet - they are low moisture and the dumplings hold together well<br />
1-1/2 teaspoon salt<br />
1/8 teaspoon ground nutmeg (you can use more)<br />
1/2 cup all-purpose flour<br />
1/8 cup cornstarch<br />
1 large egg<br />
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DAY BEFORE: Cook scrubbed, unpeeled potatoes in a large pot of salted boiling water for 45 minutes. Refrigerate over night. Really. Just plan on it.<br />
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CAN DO WHILE MEAT IS COOKING; CAN DO MORNING OF MEAL:<br />
1. Peel potatoes and run through a potato ricer. You can mash them - but the ricer really makes them smooth.<br />
2. Mix in salt and nutmeg.<br />
3. Using hands, mix in flour and cornstarch. Knead until it forms a smooth dough. You can add more flour if it is sticky. I didn't need to.<br />
4. Add egg and mix in using your hands. (The best kitchen utensil by far!)<br />
5. Form dough into balls using 1/4 cup for each.<br />
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If making ahead: place balls on a pan lined with wax paper lightly dusted with flour. Refrigerate.<br />
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When ready to cook: (I was making 24 dumplings so I started the process 20 minutes before the meat was ready.)<br />
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Cook dumplings in <i style="font-weight: bold;">nearly/almost not-quite </i>boiling, salted water. Only cook four at a time - you don't want them touching each other and sticking to each other while cooking. Semi-boil for ten-fifteen minutes (until they rise to the top). You can cover them to keep them warm or put them in a warm oven (I turned off the oven when the meat came out and placed the dumplings in it while the other dumplings cooked.)<br />
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Do serve with red cabbage. Do buy the jars of red cabbage. You don't have to make everything.<br />
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There were six of us for the sauerbraten meal - six family members reliving old tradition that happened to be delicious. And there was sweet remembrance at the table.<br />
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These are bonus days. Only one hard frost and I am still enjoying geraniums, shrub roses, petunias, violets, mums and herbs. The burning bushes are bursting fiery red. More candles will get lit as the days get darker.<br />
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Our King Maple had to come down this week. We will miss it (and it's accompanying hosta glade). The garden will evolve and the seasons turn. And sometimes you get to return to a past memory. It's different. It, too evolves. But it never goes away.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com11tag:blogger.com,1999:blog-2387813811203789547.post-9155102001790334112015-10-14T17:26:00.001-05:002015-10-14T17:28:18.517-05:00Summerfall: Eggplant Dip and an Apple-Pear Salad<br />
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We pulled the last plants from the garden. It's warm: summer-fall. The crisp nights have just started. September spent too much time in the 80's. (My DNA has changed since I moved to Minnesota. 80 is just plain hot to me.) I am itching to warm cider, throw on boots and scarves and dig out my blue-plaid blanket for cuddles.</div>
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Don't tell me that January is coming. I know. I may even be ready. But first, I will work with what I have and that is Summer-Fall. Time to use up the last of summer vegetables before we become squirrels, digging up the roots.</div>
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This is Ina Garten's recipe and it's simple (I can write an ode to simplicity these days), healthy (I know it's a buzz word - just throwing it in there and we won't speak about my ten pound weight gain) and quite tasty (most important).</div>
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ROASTED EGGPLANT DIP INGREDIENTS:</div>
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2 eggplants</div>
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2 garlic cloves</div>
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3 tablespoons parsley</div>
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1 red pepper</div>
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1 red onion</div>
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2 tablespoons lemon juice</div>
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2 tablespoons tahini</div>
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1/2 teaspoon ground pepper (I used more)</div>
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1/2 teaspoon cayenne pepper (use more)</div>
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1-1/2 teaspoons Kosher salt</div>
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3 tablespoons olive oil</div>
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Preheat oven to 400 degrees F. Cut eggplants, bell pepper and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne, salt and peppers. Roast for 45 minutes. Turn them 1 time halfway through baking. </div>
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Remove from oven. Cool slightly. Put vegetables in food processor and add the lemon juice and tahini. Pulse 3 or 4 times to blend. Adjust salt and pepper. Transfer to bowl and garnish with fresh parsley.</div>
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We've gone to the <a href="http://pinetreeappleorchard.com/">apple orchards</a> a few times. A happy by-product of living here is the easy access to quite a few orchards. We've come home laden with pies, apple doughnuts and even - fresh apples! (The pies and doughnuts have nothing to do with my weight gain.)</div>
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This is one of those salads that you wind up craving in the fall. It's not one of those foods that "you should eat because it's good for you." The fact that it is indeed buzz-word healthy should be ignored. Make this before the only thing fresh in the produce aisles are turnips.</div>
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APPLE PEAR SALAD (serves 4) (Recipe from <a href="http://reciperunner.com/autumn-apple-pear-salad/">Recipe Runner)</a></div>
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(I'm not going to give amounts. You know how much lettuce and fruit and almonds you want, right?)</div>
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1 small apple (or more)</div>
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1 small, perfectly ripe pear (or more)</div>
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Your favorite tender lettuces: spring mix, butter lettuce, mache, young spinach</div>
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Almonds (sliced and toasted)</div>
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dried cherries or dried cranberries</div>
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feta cheese</div>
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bacon (2-4 slices, optional but the salty crunch in the salad is highly recommended by all the humans in the house)</div>
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AUTUMN SALAD DRESSING</div>
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1 minced shallot</div>
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3 tablespoons balsamic vinegar</div>
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2 tablespoons extra-virgin olive oil</div>
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2 tablespoon water</div>
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1 tablespoon honey</div>
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2 teaspoons Dijon mustard</div>
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Salt and pepper to taste</div>
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Mix all in a jar and shake and bring to the table - allowing people to add their own dressing and ensuring the salad doesn't get soggy. Soggy salads are sad.</div>
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Cioppino-Bambino went to the vet for his first year check-up. 15.2 pounds. When we got him at four months he was 4.1 pounds. But unlike his owner - not overweight. He has landing gear for paws, a true lion's mane (Kirsten wanted him shaved to look like a lion when I had his matted fur combed out; I resisted) and a lemur tail. The vet confirmed that there's a lot of Maine Coon in this chatty boy. </div>
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In true Italian fashion, I currently have sauerbraten marinating in the fridge in honor of my father. (Every Sunday doesn't have to be pasta even though most should be.) Meanwhile, hope you are having a leaf-crunching, apple-laden, blue sky, sugar maple summerfall!</div>
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Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-65373129373217206852015-08-16T15:40:00.001-05:002015-08-16T15:43:22.104-05:00(Almost) No-Cooking Required<div class="separator" style="clear: both; text-align: center;">
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I've been making this no-cook tomato sauce for about nine years. Sometime in 2006, I hosted a summer dinner for my parents. I brought out this no-cook tomato sauce with angel hair pasta and my father exclaimed, "I saw this on the cover of <a href="http://www.bonappetit.com/recipes">Bon Appetit</a>. I turned to your mother and said, "That's definitely a Claudia meal."<br />
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And so it has been. And I treasure that little memory (funny what you remember, isn't it?). I did indeed make it with angel hair pasta for eight years. And the tomato sauce slid off the pasta and happily attached itself to the bottom of the bowl. I got used to eating a forkful of pasta and then a forkful of sauce. Both were tasty enough. And they seemed destined to never be a couple on a fork.<br />
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I am making a concerted effort to use up my bounty (the above is what I have been getting twice a day). I have shared with neighbors, given bushels away to the kids and sent bags of bounty to Paul's work. I am serious about growing sunflowers next summer. After all, the Farmer's Market is teeming with vegetables. And I don't can. And I don't intend to start.<br />
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In my ninth year of making no-cook tomato sauce, I wised up. I thought, "Aha! Tubular pasta! That's the ticket! The sauce can get inside the tubes and I will finally have pasta and its sauce together on fork.<br />
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Well, no. It slid out of the rigatoni and down to the bottom of the bowl. I supposed I could literally stuff the chopped tomatoes into penne and finally get my double-forkful - but that seems like a lot of work for the summer.<br />
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But even if I don't have luck with getting the pasta and the sauce to marry - I do proclaim its deliciousness, it's ability to use up a lot of tomatoes at one sitting and the smiley-face that Paul puts on when he learns we are having this for dinner.<br />
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<b style="text-decoration: underline;">No Cook Tomato Sauce - </b>for four but two are very happy with it<br />
(This is more of a suggestion than a recipe)<br />
8-12 tomatoes (depending on size and variety. I Used about 4 plum tomatoes, 3 San Marzano tomatoes and a bunch of sweet cherry tomatoes.)<br />
1/2 cup fresh basil leaves - cut into slivers<br />
1/4-1/2 cup fresh Italian parsley<br />
(can also use oregano and thyme)<br />
3-4 garlic cloves - minced or sliced<br />
1/4-1/3 cup olive oil<br />
salt and red pepper to taste<br />
Parmesan for serving<br />
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1/2-1 pound your favorite pasta<br />
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Coarsely chop your tomatoes. No peeling or seeding is necessary. Early in the day, combine all the ingredients. Cover and let sit on your cabinet for the day. The flavors will meld - at least the flavors will marry.<br />
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These days, I warm the garlic in the olive oil to get rid of the pungent taste. It's a sweeter, gentler sauce. But - not absolutely necessary.<br />
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Moving on.<br />
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Below is the prettiest soup. I saw it in <a href="http://www.twincities.com/">The St. Paul Pioneer Press</a> and noted that it used up a zucchini, a tomato and a cucumber. And that's been my mission the last few weeks. Use up! It's tangy and refreshing and we have started many a meal with this.<br />
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<b><u>Buttermilk-Yogurt Soup</u></b><br />
2-1/2 cups buttermilk<br />
3/4 cup yogurt<br />
1 cucumber - diced<br />
1 tomato - diced<br />
1 zucchini - thinly sliced<br />
4 tablespoons fresh chives<br />
2 tablespoons thyme<br />
salt and pepper to taste<br />
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(You can also use thinly sliced radishes, scallions.......)<br />
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Combine. Chill at least one hour or overnight.<br />
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(Don't you just love recipes like this?)<br />
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And from Frank's blog <a href="http://memoriediangelina.com/2015/08/14/caponata-napoletana/#.VdDxi-nF_dk">Memorie di Angelina</a>:<br />
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Caponata napoletana<br />
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And I'll send you to him for the recipe: <a href="http://memoriediangelina.com/2015/08/14/caponata-napoletana/#.VdDxi-nF_dk">Caponata Napoletana</a>. It's so good, we have had it as our salad, for lunch and this morning - for breakfast!<br />
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I've mentioned before the changes that happen in your sixties - not the obvious - "woe-is-me-I'm-ageing" but the subtle changes that occur. The ability to know yourself and accept yourself in a way that didn't always seem possible before (and I wish it did for me but better late than never). Aside from not loving temps about 75 degrees F anymore (which may be a by-product of finally morphing into a Minnesotan), I've lost my love of cities. I still love visiting the arts and culture and will continue to do so - but when I have time - I look for the green space. Is it the density in the cities? Not sure. But this former New York City diehard can find her thoughts better out in the open. And so we head to Big Sky country tomorrow - just because.<br />
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And on our way to Montana, we will be passing through the sunflower fields in South Dakota. (There's poetry out there.)<br />
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I hear Will Nelson singing to me, <a href="https://www.youtube.com/watch?v=sGZDwxnjG1g">"Big Skies..... smiling at me...."</a><br />
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Or something like that. That song still makes me smile.<br />
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Happy mid-August!Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com12tag:blogger.com,1999:blog-2387813811203789547.post-16001201971892294982015-07-27T18:51:00.000-05:002015-07-27T18:52:51.831-05:00Zucchini, Zucchini, Zucchini, Zucchini and Summer<div class="separator" style="clear: both; text-align: center;">
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Zucchini chips, zucchini tian, zucchini fries, zucchini roll ups (with prosciutto and provolone - very nice). Zucchini sliced, shaved and spiraled. 20 cups of zucchini chopped up for breads and cakes - later. Much later. Maybe January. I beg my neighbors to take the zucchini, fill bags of zucchini for family members. And I may just wander to a nearby parking lot and put zucchini in the car of anyone with an open car window.</div>
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I like the stuff. But we are now empty nesters and 4 zucchini plants is a wee bit excessive these days. Maybe it's time to grow sunflowers....</div>
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But for now - I have zucchini. The above zucchini is pasta is really lovely (of course it is! It has carbs!) I spiraled a yellow squash and a large-but-not-club-like zucchini and mixed it with a little pasta. Dressed it with the quintessential olive oil, pepper and Parmesan and five people were very happy at dinner last night. It's an easy, meatless, summer-light meal. And it uses up one large zucchini!</div>
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And that's the recipe - all is done to taste. I've done it with pesto and tomato sauce - but those sauces were a wee bit heavy for the delicate squash. </div>
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And these are good. You don't think you're having a potato - but you lap it up anyway. Cut a medium zucchini into 8 pieces. (Slice in half and quarter each half). Dip in an egg wash (1 egg with a little bit of water - beaten). And then roll in 1/2 cup Panko mixed with 1/2 cup of Parmesan. Bake at 425 F for 20 minutes. Serve with Ranch (husband favorite) or marinara sauce (wife favorite).<br />
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It's Midsummer. And it will be Christmas any day now, right? So I am trying to embrace the heat. After being in Minnesota for .... well... that would be decades .... I am no longer wired for heat. When we hit 75 degrees, I think, "'I'm meting." Something tells me I couldn't retire not Florida...<br />
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All my recipes this week have been:<br />
a. easy<br />
b. light<br />
c. easy<br />
d. appropriate for "I'm melting weather."<br />
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And that would be this: Grilled Swordfish with Lemon Caper Sauce<br />
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It does have those scary carbs (breadcrumbs and Panko) but not much. And it's served with a creamy-lemon-caper sauce that is midsummer happiness. It is from both Ciao Chow Linda (find her version <a href="http://ciaochowlinda.blogspot.com/2015/07/grilled-swordfish-in-lemon-caper-cream.html">here</a>) and Roz's La Bella Vita Cucina (find her version <a href="http://www.italianbellavita.com/2015/05/grilled-italian-swordfish-with-creamy-lemon-caper-sauce/">here</a>).<br />
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And because it is Midsummer, it's necessary to stay hydrated. I found this recipe for a Cosmopolitan on <a href="http://www.kitchenriffs.com/2015/07/the-cosmopolitan-cocktail.html">Kitchen Riff's</a> blog. Don't let the pinky-frou-frou-Sex-and-the-City-association fool you. It's a serious drink. Citron vodka, Cointreau, fresh lime juice and a touch of the cranberry juice.<br />
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It was a happy patio last Friday night. Find the recipe <a href="http://www.kitchenriffs.com/2015/07/the-cosmopolitan-cocktail.html">here.</a><br />
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We live two blocks off the lake. We picnic on the lake. And inexplicably - we vacation on other lakes.<br />
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And when <a href="http://www.renegadetheatercompany.org/">Renegade Theatre</a> selected <i><a href="http://www.claudiahaas.com)">A Paper Forest</a> </i>as one of their plays for a new Play Reading Series, we used it as an excuse to spend some time at the "Big Lake" (aka Lake Superior).<br />
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And while it was wonderful that both husband and son could join me for the reading, I think the highlight for them was the new craft beer Brewery located in Canal Park - right on the lake.<br />
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I will embrace the heat because this is Minnesota and by the end of August, our patio might need a little fire for warmth. Wishing you warmth and cool and zucchini and lakes. Happy Midsummer!<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-89976323846377708782015-07-13T17:06:00.000-05:002015-07-13T17:06:45.897-05:00Raspberry Lemon Tart and Things<div class="separator" style="clear: both; text-align: center;">
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There was a birthday (and a raspberry lemon tart) - which merits a little discussion - because I don't know how to act my age. In fact - I am confounded by my age when I look in the mirror - wondering who this person - in her sixth decade - is? I was good with 40. Fifty was a breeze - although I colored my hair more often. But this sixty stuff - really has me evaluating. And it's not like I turned sixty yesterday. No - it happened a while ago. Of course - wasn't 1990 a while ago?</div>
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And rather than churn out another blog entry - I have thought for months where it is going. I've been very sporadic - because I want to veer in another direction (mostly Italian, simpler than ever - because at sixty there is a sense of mortality that didn't come with other decades).</div>
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And also sporadic because of this:</div>
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This is the tenth draft. In my heyday of posting a few times a week, I noticed that I wasn't writing plays. If you're a playwright - not writing plays is frowned up. June 30th I did finished my 10th draft of <i><a href="http://www.claudiahaas.com/">And the Universe Didn't Blink</a></i> (now titled <i>Bound by Stardus</i>t). It's been a bridesmaid in every contest it's been entered in - but never the bride and so I begin again. And if you know of a theatre that would like a peak at a play that contains physics, magical realism, the Russian explorer Otto Schmidt, grief and how to hang a mirror on a star to view the past - please send them my way. </div>
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But you're probably here for the tart. The easy raspberry-lemon tart - because if there's one thing I have succumbed to at age 60 - is ease. I will save the time-consuming, detailed stuff for the plays. I found it <a href="http://susikochenundbacken.blogspot.com/2014/02/rustic-raspberry-lemon-cheesecake-tart.html">here</a>. It really is summery-sweet: easy, light, easy, fruity, easy...</div>
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<u style="font-weight: bold;">Raspberry Lemon Tart</u> - serves 6-8 depending if people want a credit-card slice or something more meaningful</div>
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1 sheet puff pastry - thawed but still cold</div>
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1 egg for egg wash (and some flour for rolling)</div>
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4 ounces mascarpone cheese</div>
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1/3 cup sugar</div>
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2 tablespoons of cream (I used milk)</div>
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1/3 cup lemon curd (<a href="http://susikochenundbacken.blogspot.com/2011/02/meyer-lemon-curd.html">homemade</a> or store bought)</div>
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1 pint raspberries (I used more because my backyard raspberries are on steroids)</div>
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1/4 cup raspberry jam, warmed (I omitted because I didn't have it)</div>
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powdered sugar</div>
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<b>Tart</b><br />
Preheat oven to 425 degrees f.<br />
With a little flour dusting, roll into rectangle (they suggested a 10 x 11 rectangle - mine was taller and leaner - because I wish I was taller and leaner)<br />
Transfer to baking sheet lined with parchment paper.<br />
Brush the edges with a little water. Fold over each side to create a "lip" on all the edges. Pierce all over with a fork. Gently brush all with your egg wash (a beaten egg mixed with a tablespoon of water).<br />
Bake for 15-20 minutes (mine was getting brown at 15 minutes).<br />
With the back of a spoon, gently press down any bubbles in the middle that puffed. Cool on wire rack.<br />
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(Can be made ahead. When cool, wrap carefully in plastic and refrigerate.)<br />
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<b>Filling</b><br />
Take out a medium sized bowl. By hand or with electric beaters, beat cheese with sugar until sugar is incorporated. Beat in the milk or cream. Fold in the lemon curd.<br />
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(Can be made ahead. Wrap bowl in plastic and refrigerate.)<br />
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<b>Assembly</b><br />
Pour lemon curd mixture into the middle of prepared tart. Spread evenly to the edges. Place the berries on top. Brush with warmed jam. Sprinkle powdered sugar over all.<br />
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I assembled this one hour before serving. It is best not to assemble this too early. Swap out the raspberries for strawberries or blueberries. Use cream cheese instead of mascarpone. Try a raspberry curd instead of the lemon curd. This is a good recipe for playtime.<br />
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Another frustration of being 60 is this weight thing. So we often low-carb it during the week (and we won't discuss how high my weight is compared to last summer... shhh ... I said we won't discuss it) ...</div>
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But this is a nifty, low-carb treat that I thought I'd share.</div>
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Cucumbers topped with chive cream cheese and smoked salmon. </div>
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And apropos of absolutely nothing because I am not writing a play but having fun with blogging, below is a not-so-still-life of Pino and zucchini. The fur-feline loves zucchini! Who knew?</div>
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Have a great week, all! </div>
<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com9tag:blogger.com,1999:blog-2387813811203789547.post-1975767507393727112015-04-19T14:57:00.000-05:002015-04-19T15:02:34.627-05:00Lasagna Roll-Ups<div class="separator" style="clear: both; text-align: center;">
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And so it came to pass that Claudia succumbed to the 3200 different versions of lasagna roll-ups on Pinterest. After noting that if I eat one strand of pasta my weight goes up three pounds, I knew that if I was going to give into my recent pasta craving, I wanted it a wee bit lightened up. (So I would gain five pounds instead of ten.) Plus - I loved the ease. All was in place before the family arrived and it goes into the oven just a mere twenty minutes before serving. I am not as young as I was when I started this blog in 2007. In fact some people insist I am almost eight years older. Anything that's easy becomes a close friend of mine.<br />
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I combined several recipes and somehow wound up with about seventeen roll-ups instead of twelve. So depending on how you fill them - this feeds six-eight people. Oh - and I made the filling the night before.<br />
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<b>Ingredients</b><br />
Your favorite lasagna<br />
4 cups of your favorite marinara sauce (you could go with 3 cups - but I have a saucy family)<br />
2 eggs<br />
2-1/2 cups ricotta cheese - drained<br />
2-1/2 cups mixture of of shredded mozzarella, Parmesan (you could add asiago or provolone)<br />
1 package spinach, thawed, drained and "dried"<br />
1/4 teaspoon salt (I omitted - the cheese has enough salt for me)<br />
1/4 teaspoon pepper<br />
1/4 teaspoon fresh nutmeg (you could up that a little bit)<br />
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1. Beat your eggs and ricotta. Add the other cheese and mix well. Add spinach, salt, pepper and nutmeg and mix well. (Can cover or put in fridge over night.)<br />
2. Bring the marinara sauce (that you no doubt prepared ahead of time) to a simmer.<br />
3. Boil noodles according to package directions. Lay them flat. Put about 1/3 cup of cheese mixture on each noodle - spreading it evenly over all. Repeat until noodles and mixture are used up.<br />
4. Pour 1 cup of the marinara sauce into your baking dish.<br />
5. Carefully roll up the lasagna noodles and place them seam side down in the baking dish.<br />
6. Drizzle or dot each roll-up with some additional sauce. Add a little Parmesan if you like on top of each roll-up.<br />
7. Bake in a preheated 375 degree F oven for about 24 minutes. Allow to rest for five minutes and serve.<br />
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If you dwell with carnivores, you can certainly pass some meatballs and sausages on the side.<br />
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I've been living in this nebulous place called "semi-finalist." My last two adult plays have gotten a lot of attention and then been dropped at the last minute. It means one of two things:<br />
- not right for theatre<br />
- not ready yet<br />
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Because I don't give up on my plays (especially when I've worked on them for three years), I opt for the "not ready yet" reason. And keep working away - trying to get it ready.<br />
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But my "Italian sister" play had a delightful reading this winter - and I am thinking it will find a home.<br />
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Of course there's always the possibility that I would get better work done if I paid more attention to the words and less attention to the decoy on the computer.</div>
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com13tag:blogger.com,1999:blog-2387813811203789547.post-70103364666357889902015-04-04T17:50:00.000-05:002015-04-04T17:50:48.480-05:00Spring Bird's Nest Breads<div class="separator" style="clear: both; text-align: center;">
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An amazing thing happened in March. Spring arrived in Minnesota. We haven't seen spring since 2012 and we all thought Spring was tired of fighting the North Wind and had left the Northland for good. It's the season of baking with cream, milk, eggs, wheat and eggs - all signs of spring and new birth. May I just say how lovely it is to do so when a blizzard <i>isn't</i> raging? Of course Spring did play an April Fool's joke on us when the temperatures soared to 83 degrees F. (Spring does have a cruel sense of humor, "You want warm, <i>I'll</i> show you warm.") But nobody dared say they were hot.<br />
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If you have colored, hard-boiled eggs lying around - this is just the recipe to showcase them. It's a sweet bread - no yeast - no proofing. Mix. Let rest. Braid. Eat. (If you want egg salad instead: hardboiled eggs, chopped green olives, celery, fresh dill and light Hellman's mayo - addicting. When the kids were little, we used to leave some for the Easter Bunny and I would tell the kids the Bunny made egg salad. Specifically, this egg salad.)<br />
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But try the bread. It's from <i><a href="http://www.cookingwithnonna.com/italian-cuisine/category/easter-bread-recipes.html">Cooking with Nonna</a></i> and couldn't be easier. She made eight breads out of this and I made six slightly larger ones.<br />
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<b><u>Ingredients</u></b><br />
4-1/2 cups flour<br />
2 tablespoons baking powder<br />
1/2 teaspoon salt<br />
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1/2 cup butter - softened<br />
1/2 cup vegetable shortening<br />
1 cup sugar<br />
2 eggs<br />
1/2 teaspoon vanilla<br />
1/2 cup whole milk<br />
egg wash (1 egg whisked with 1 tablespoon of water)<br />
Optional sprinkles which are never optional in my home<br />
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In a large bowl, combine flour, baking powder and salt.<br />
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In a mixer or by hand in a larger bowl, combine sugar, shortening and sugar. When all is well-mixed, add the eggs - mixing well in between each addition. Add vanilla and milk and mix well. In thirds, add the flour and mix - on low speed. When all is added and mixed and doughy - divide into thirds and wrap in plastic. Let it sit in the fridge overnight. While the dough rests, you can rest!<br />
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When ready to bake, preheat oven to 375 degrees F. Line a baking pan or two with parchment paper. Take out your dough balls open at a time and divide in half. Divide in half again and roll each half between your hand until you have a rope about 7-8 inches long. You now have two ropes. Braid them and then twist them into a circle to form the nest.<br />
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Repeat with next half. And go on to the next dough ball until you have 6 birds nests. Brush with egg wash and add the not-required-but-recommended sprinkles. Gently push your hard boiled egg in the center of the nest. Bake for 20-22 minutes until the breads are light golden-brown. Cool. Wrap and save or eat right away.<br />
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And for my hand-pie loving son-in-law, I have a few of these (because you can never have too much dessert.) Blueberry hand-pies.<br />
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Happy Passover, Happy Easter, Happy Eastover, Buona Pasqua, Happy Spring! I hope i's a sweet one for all of you.Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-36427795833857140012015-02-16T11:44:00.003-06:002015-02-16T11:44:41.642-06:00Chicken Francese from Carmine Celebrates<div class="separator" style="clear: both; text-align: center;">
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They seemed to be on every corner in Queens - the red-checkered-table-clothed Italian-American restaurant. Chianti bottles with candles and identical menus no matter which restaurant you were in. It was coming home when you stepped into these restaurants.</div>
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The pasta was spaghetti and meatballs (not Bolognese, not ragu), lasagna (red sauce only) and manicotti. An ambitious restaurant might have had a cannelloni thrown in there. It wasn't until I was a teenager that an alfredo sauce was offered. The meat offering was limited to veal marsala and chicken cacciatore. The fish was shrimp two ways: scampi or fra diablo. Dessert was tortoni or spumoni (I always had tortoni). And there was pizza.<br />
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I loved those places. I loved the comfort it gave my young-self. These Italian red-sauce restaurants were certainly not "authentic" or upscale - we couldn't afford upscale. They were the restaurants developed from a large immigrant population that did not have a food specialty store with ingredients flown in from Italy. The ingredients came from wholesalers that were similar to the local Key Foods or A&P. You recreated recipes - that had never been written down - through memory and available ingredients. The makings of red-sauce was widely available!<br />
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I still adore those places - although they are harder to find. Maybe it's genetic - this love of peasant food. Or maybe I just need a visit to my childhood.<br />
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In 1990, Artie Cutler opened up <a href="http://www.carminesnyc.com/">Carmine's Restaurant</a> in Manhattan paying homage to those southern-italian flavored restaurants. He wanted fresh, old-school comfort food that he would have at Italian weddings.<br />
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In December, <a href="http://us.macmillan.com/smp">St. Martin's Press</a> offered me a copy of <a href="http://www.amazon.com/Carmines-Celebrates-Classic-Italian-Everyday/dp/1250041082">Carmine Celebrates</a> for review. I very seldom take any offers anymore - but a red-sauced cookbook? Hard to refuse. Ironically, we are still low-carbing it! But we did manage to blow through Grilled Shrimp with Fennel (yes), Roasted Eggplant Dip (another yes) Scallops and Shrimp Scarpariello (yes again) and the Chicken Francese noted below.<br />
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It did not disappoint. For the record, I did not use the 3/4 cup of oil; I simply lined the pan with it and let the chips fall where they may. They fell very nicely, thank-you.<br />
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<b><u>CHICKEN FRANCESE</u></b><br />
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<b><u>Chicken</u></b><br />
1 cup all-purpose flour (I used a lot less)<br />
1-1/2 tsp kosher salt<br />
3/8 teaspoon cracked pepper<br />
3 extra-large eggs beaten<br />
5 tablespoons fresh, chopped Italian parsley<br />
3/4 cup canola oil<br />
1 pound boneless chicken breasts, cut scallopine (I just pounded them thin)<br />
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<b><u>Sauce</u></b><br />
8 tablespoons (1 stick) unsalted butter<br />
1 tablespoon chopped shallots<br />
1/2 cup white wine<br />
2 cups chicken stock<br />
1 teaspoon salt<br />
1/4 teaspoon cracked pepper<br />
2 tablespoons fresh lemon juice<br />
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It's pretty low-carb (not low-fat), very comforting for a boneless chicken breast meal and delivers lots of bright flavors which I crave during the winter. Bunny rabbit food does not work for me come January. Comfort is essential. Ease is even better. Flavor is necessary.<br />
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1. For the chicken: whisk flour, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper in a shallow bowl. In shallow bowl, whisk eggs and 2 tablespoons of the parsley. Heat the canola oil in a large sauté pan until the oil reaches 325 degrees F. (I wait until it sizzles when I throw a drop of water in it).<br />
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In batches, dredge chicken in flour and shake off excess. With tongs, dunk the chicken in the egg mixture, let excess drip off and slide into the hot oil. Fry briefly until lightly browned. Drain on paper towels.<br />
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2. For the sauce: Melt 1 tablespoon of the butter under medium-high heat. Add the shallots and sauté until translucent. Add the white wine and simmer until it is reduced by half. Add the chicken stock, salt and pepper and cook until the liquid has again been reduced by half.<br />
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While simmering, add lemon juice and whisk in the remaining butter. Return the chicken and any juices to the sauce and cook until it is warmed through. Put chicken and sauce on platter, scatter with remaining parsley and serve.<br />
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This is excellent with spinach sautéed in olive oil and garlic.<br />
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Stay tuned: Another recipe from Carmine Celebrates will be coming your way this week. Any suggestions? The Marinated Beef with Cipollini Onion Sauce? The vegetables? Chocolate Torta? Pasta Quattro Formaggi?<br />
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Yes, it's winter. And although we have had a lot less of it than the east coast (hello, Boston - do you need pasta and chocolate?), we do get the odd week of arctic air. And then the cats chill. Or rather - warm. Actually, Pippin and Cioppino-bambino are just pretending to get along.<br />
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<br />Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com8tag:blogger.com,1999:blog-2387813811203789547.post-31970510662683328172015-01-06T08:37:00.000-06:002015-01-06T08:37:07.265-06:00Chocolate Therapy<div class="separator" style="clear: both; text-align: center;">
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I had a little family gathering Christmas Eve. Not everyone could come of course but a few of us made it. Grandpa would have been 96. It was the first Christmas without being able to hug Grandma and Grandpa. Over the course of many years as Grams aged, she would preface every dinner asking for dandelion wine (sometimes quite forcibly). She didn't drink.<br />
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After she passed away, a cousin sent us a few bottles of dandelion wine. For Grams. So before the meal, we had a toast. To Grams and Grandpa - thanking them for our family. A few tears were shed but the laughter and gratitude outweighed the sadness.<br />
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Were started the meal with Oyster Stew (for Grandpa) and moved on to traditional American "farm" meals (for Grams). The Italian meal comes on Christmas Day. Paul and I have been low-carb for most of 2014 - so much so - that if we pass a bakery and smell a loaf of bread baking, we need to catch each other as we swoon. This year, when we were feeling deprived (that would be almost always), we would turn to chocolate for help. Chocolate is good therapy. And even the really good chocolate costs less than a therapist. (I still haven't outgrown that "instant gratification" thing.)<br />
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Plus: chocolate comes from a plant. Ergo: chocolate is a vegetable. So below, I am presenting you with a gluten-free chocolate vegetable. It's a variation of the flourless chocolate tortes you find on the island of Capri. It's -7F degrees here. I'll happily visit Capri via the chocolate train.<br />
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<u style="font-weight: bold;">Chocolate-Almond Torte</u> - serves about 8 depending on how much chocolate therapy you need<br />
(gluten-free)<br />
6 ounces bittersweet chocolate - coarsely chopped<br />
1 cup unsalted butter<br />
6 eggs - separated<br />
3/4 cup granulated sugar - divided<br />
1/2 cup almond flour<br />
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Confectioners sugar and raspberries for finishing<br />
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1. Preheat oven to 325 degrees F.<br />
2. Butter a 9-inch springform pan. Line the bottom of the pan with parchment paper. (I lightly butter that also).<br />
3. In the top of a double boiler (over simmering water), melt the chocolate and the butter. Set aside.<br />
4. Beat the egg yolks in a large bowl until bright yellow. (Takes about five minutes.) Slowly, beat in 1/2 cup of the sugar.<br />
5. Slowly add the chocolate mixture and stir until combined. Add the almond flour and combine.<br />
6. In a clean bowl, beat the egg whites with the remaining 1/4 cup of sugar until they form firm peaks. There is no starch in this for leavening, so it is important that the egg whites are glossy and firm.<br />
7. Carefully fold the egg whites into the chocolate mixture. Fold until all is shiny and chocolatey and no ribbons of egg whites are left.<br />
8. Pour batter into prepared pan and bake for about 50-55 minutes. Torte is done when you do the toothpick test and it comes clean.<br />
9. Let cool on a wire rack for 10-15 minutes.<br />
10. Using two plates, flip torte over onto one plate, peel off parchment paper and flip onto another plate.*<br />
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*You can simply serve this upside down! I froze the cake over night and it helps with serving. I don't serve it frozen (I have enough "frozen" in my life living in MN!) But I do serve it kind of cold so it doesn't fall apart during the slicing.<br />
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This can be frozen for a few weeks - so it's perfect for "making ahead."<br />
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You can use a chocolate ganache or a caramel sauce for serving. When you have 40+ people coming for Christmas Eve dinner, simple is best. I sifted some confectioners sugar over it and dotted it with raspberries.<br />
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We ended 2014 trying to keep the kitten out of the tree.<br />
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We couldn't. We worried that Pino-Bambino (or Cioppino) would strangle himself on the lights. We wondered if he was starting to think his name was "NO!" So, we took the tree down early!<br />
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But isn't he cute? When he's exhausted from climbing the tree?<br />
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I wish you all goodness and light in 2015.Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com12tag:blogger.com,1999:blog-2387813811203789547.post-56536617429772748822014-11-24T10:34:00.000-06:002014-11-24T19:06:10.043-06:00Alphonse and Duchess<div class="separator" style="clear: both; text-align: center;">
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There are eighteen grandchildren with a memory of Santa coming by every Christmas Eve.<br />
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They would sit on his knee and and tell him what they wanted for Christmas and be rewarded with a bag containing an orange and a box of Cracker Jacks. Simple things. Building blocks of love. As the grandchildren grew older, they would learn which was Santa's bad knee and avoid it.<br />
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My father-in-law had some tough times. He grew up in St. Paul during its <a href="http://en.wikipedia.org/wiki/Baby_Face_Nelson">infamous gangster era</a> and had a vivid recollection of Van Meter - part of the "Second Dillinger Gang" being shot to death in his neighborhood. The press snapped photos of children looking down on the body until neighbors finally brought out blanket and covered the man.<br />
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At about age 10, work was scarce. He lost his father at a young age and his mother was scraping by. Word came to her that there was work to be had in St. Paul for one of the older children. So she told my father-in-law to hop a train (yes, hop a train - no ticket) and go to Bemidji (up north about five hours) to bring home his brother who was working at a lumber camp. He did so.<br />
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With all of those tough times, he was an optimist. He worked two jobs, put dinner on the table for a family of 11 and never complained. If my husband would make a remark about a challenge in his job he would always reply, "Isn't it great? You're working!"<br />
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I am grateful that both my mother-in-law and father-in-law were such great storytellers. I have precious glimmers into the world they grew up in. He always called his children (and children-in-laws) on their birthdays and sang "Happy Birthday" to them. We have the recording on our answering machine from this past August. But the Santa legacy is one for the ages. And if Santa is your legacy, you carved out a beautiful life for yourself.<br />
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He called his wife "Duchess" and she called him "Alphonse." He promised her he would wait until after she passed and join her soon after. And he was as good as his word. Nine weeks after Duchess left us, Alphonse soon followed. It was one week before what would have been their 63rd wedding anniversary. I don't think he wanted to celebrate it without her. And the date of Alphonse's birthday? Christmas Eve of course.<br />
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"Alphonse" loved brats, bacon and beef. And he ate his fill well into his nineties. This one's for you, Alphonse!<br />
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<u style="font-weight: bold;">Steak with Mustard Butter </u> (from David Lebovitz's <a href="http://www.davidlebovitz.com/books/">My Paris Kitchen</a> which I highly recommend you put on a "wish list.")<br />
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2 8-ounce ribeye steaks (or your favorite steak - I've done this with sirloin NY strips)<br />
1/2 teaspoon hickory-smoked salt, sea salt or kosher salt<br />
1/4-1/2 teaspoon chipotle chili powder<br />
1 teaspoon cilantro or flat-leaf parsely<br />
Vegetable oil or clarified butterFreshly-ground pepper<br />
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<u>Mustard Butter</u><br />
2 tablespoon unsalted butter at room temperature<br />
2 teaspoons dry mustard<br />
1 generous Dijon mustard<br />
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Butter + steak? Overkill? No! Very, very French! And deliciously simple.<br />
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<u>Prep</u><br />
1. Pat the steaks dry and rub them with the salt, chipotle powder and cilantro. Refrigerate uncovered for 1-8 hours.<br />
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2. In a small bowl mash the butter with the dry butter and Dijon mustard. Shape into two small balls and chill on a plastic-lined plate.<br />
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3. Heat a little oil or clarified butter in a grill pan or cast-iron skillet and cook the steaks over high heat (searing on each side) until done to your liking. (Rare: 5-7 minutes each side for a guide.)<br />
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4. Put steaks on plates. Top with the knob of mustard-butter and freshly-ground peppers.<br />
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5. Watch the butter ooze into and around the steaks.<br />
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Missing both of them and thankful they have been a large part of my life. Very thankful. Happy Thanksgiving.Claudiahttp://www.blogger.com/profile/15601656778586008081noreply@blogger.com13