tag:blogger.com,1999:blog-127610512024-03-07T02:05:24.570-05:00EAT WITH MEA collection of recipes and stories, wine tastings and the occasional restaurant review.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.comBlogger1251125tag:blogger.com,1999:blog-12761051.post-67533626467382023042020-10-19T16:48:00.003-04:002020-10-19T16:48:28.599-04:00Who in the What? Ha!
This blog has been stagnant for over 8 years.
Lots of changes in the world.
Including but not limited to the Coronavirus Pandemic.
While the shit has been hitting the fan, we've been pretty well quanrantined for the past 7 months. And will pretty much be quarantined until...well...we'll see.
Not sure what, if anything will come of this site, whether I will relaunch it, reinvigorate it.
No matter what happens, future visitors, please accept my apologies for my boring writing, typos and mistakes, and all that jazz.
But I won't apologize for NOT having 8000 pop up ads and videos when you're just looking for a recipe. ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-27334653564207516552012-02-28T18:16:00.011-05:002012-02-28T18:45:08.503-05:00February Dinner PartyHi friends! As I continue <a href="http://sseichinger.blogspot.com/2012/01/returning-in-2012.html">my goal of one dinner party a month</a>, during 2012, I give you my version of Oktoberfest!<br /><br />My menu was going to be a quintessential take on my grandmother's menu. To start, I'd make my grandmother's potato dumplings. They are crazy good, but really hideous! They are also a cheap way to use up stale bread and to stretch a few potatoes. I'd make sauerkraut, but my take on it! And then there would be an amazing pork roast.<br /><br />The February dinner party was mid-week. I had to apologize to my guests. Since I was coming straight home from work, I didn't have time to have the table pre-set and covered with linens and candles and all fancy pants. You know what? That's not important! If you have great company and good food, that's all you need. Cheers!<br /><br /><a href="http://sseichinger.blogspot.com/2006/11/my-grandma-rocks.html">The Dumplings!</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHtYO_0faoaUEMiWMh1n2yutw7J550cfRXSsseMeIUm_z9cWWl55nGeO_Si8qcG_RLW6Ss6xUB6-A-s02aLb-_jhd0jNOAqPBkgVP-oVFliKk7CFWKDzIF8h1sfsylNZhDLkbwg/s1600/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHtYO_0faoaUEMiWMh1n2yutw7J550cfRXSsseMeIUm_z9cWWl55nGeO_Si8qcG_RLW6Ss6xUB6-A-s02aLb-_jhd0jNOAqPBkgVP-oVFliKk7CFWKDzIF8h1sfsylNZhDLkbwg/s400/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5714331937102083810" border="0" /></a>The potato dumplings are store bought sandwich bread, broken into little pieces and mixed with salt & pepper and pureed, raw potatoes. (pureed with water). Squish it all together and make smallish, baseball sized balls. Boil and serve, with gravy! The above photo are the uncooked, formed dumplings.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfPruKQ2-CzbjVmQQYVEp23JtC-54mcjmM5mQo5i9ywjDr_t0myC5ufcRuUT9Fpxh_-g5_kz2s0susyFvj4qwSrKjcE8Nvd6li2xmIuZ_-sS99Uxbn2rJOMcfAN9A6kuk0OAzdA/s1600/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfPruKQ2-CzbjVmQQYVEp23JtC-54mcjmM5mQo5i9ywjDr_t0myC5ufcRuUT9Fpxh_-g5_kz2s0susyFvj4qwSrKjcE8Nvd6li2xmIuZ_-sS99Uxbn2rJOMcfAN9A6kuk0OAzdA/s400/005.JPG" alt="" id="BLOGGER_PHOTO_ID_5714331409878923330" border="0" /></a>These are the cooked dumplings. I think they take about 14 minutes to cook. In a big pot of boiling water, add them, give them a gentle stir, so they don't stick to the bottom of the pot. And let them cook until they float to the top of the water. Give them a few more minutes to cook all the way through. The first time you make them, test one by cutting in half and making sure it's cooked through & hot all the way. Serve these babies piping hot.<br /><br />Sidenote about the dumplings. When I was a kid, we'd reheat them either cut in half/chunks and covered in gravy. Or, if mom was being awesome, she'd slice them and fry them in butter. The outsides would get a little crispy and the inside would stay soft and hot. Still, best served with gravy.<br /><br /><a href="http://sseichinger.blogspot.com/2009/09/alsatian-pork-and-dijon-mashed-potatoes.html">The Roast!</a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw193ZfgF7U3rugCrLksAvrLfR_hxVcACuQbrI6lQOWuF1Po25T6eHmLAKtJ1YvhXwPG0DgdALcXfRvEt1xCOZP47-DXkWKPLeZfpUfeESnViodWWifQpbvZS7Gp0cwQqIoPplw/s1600/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTw193ZfgF7U3rugCrLksAvrLfR_hxVcACuQbrI6lQOWuF1Po25T6eHmLAKtJ1YvhXwPG0DgdALcXfRvEt1xCOZP47-DXkWKPLeZfpUfeESnViodWWifQpbvZS7Gp0cwQqIoPplw/s400/006.JPG" alt="" id="BLOGGER_PHOTO_ID_5714331280765675938" border="0" /></a>The roast is this. A big fatty piece of pork. Season with salt, pepper and a mild spice blend. Sear it in hot oil, then braise it until it goes to heaven. Braising liquid includes white wine, cider and broth. Include some fresh thyme, bay leaf and chunks of onion and carrots. I let this roast go for several hours. The bone slipped out and the rest of the roast pulled apart with the back of a spoon! Pull into large chunks and remove excess fat. Save the braising liquid. Drain excess fat and use it to make a gravy. I cooked the roast a few days in advance, it hangs out in the fridge very nicely. Reheat in a pot, with some liquid, over low heat. I used the gravy, which I also made in advance, and a little water.<br /><br />The Sauerkraut!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEvi7j0qaCb_qYZPcxB0t0h8R29qsNzfENXrNmDLuT47UZQyNpt0ynyDWkHZu_USkBw0Qgg4Q_fep55Xql-GDn6n487AKLpJ1vwj5BGQpq7hsMvTGJ4eEPdexUDwyTMH410fIVQ/s1600/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEvi7j0qaCb_qYZPcxB0t0h8R29qsNzfENXrNmDLuT47UZQyNpt0ynyDWkHZu_USkBw0Qgg4Q_fep55Xql-GDn6n487AKLpJ1vwj5BGQpq7hsMvTGJ4eEPdexUDwyTMH410fIVQ/s400/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5714331196696635826" border="0" /></a>For the suaerkraut, I use "fresh" kraut. Usually found either in the meat section of the grocer, or the dairy section. Rinse the kraut. Then, in a roasting pan, add 1/2-1 grated, peeled apple. A splash of apple cider and chicken broth. A pinch or two of caraway seeds and some salt & pepper. Cover, and cook until heated through. Remove the cover and let roast for a few more minutes. A few pieces of kraut will caramelize. Super tasty. Tangy and a little bitter without being pungent and IN YOUR FACE!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY44jgkmjS302841YYnagoC1XwNP8c91eG-4OdYGOhOt8rFs4vxOt0xlG0ebmj5kkOkraHZ9ZR1_MW8fLoWtscuhXPioZ4Y_wP9IPvku40pq8Qx6oD5k5E-wmH_LyiryRDJzIRnQ/s1600/009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY44jgkmjS302841YYnagoC1XwNP8c91eG-4OdYGOhOt8rFs4vxOt0xlG0ebmj5kkOkraHZ9ZR1_MW8fLoWtscuhXPioZ4Y_wP9IPvku40pq8Qx6oD5k5E-wmH_LyiryRDJzIRnQ/s400/009.JPG" alt="" id="BLOGGER_PHOTO_ID_5714331038839209218" border="0" /></a>Serve it all up, nice and hot! I added some roasted green beans (it's a favorite), a good German or Austrian dry white wine, or beer!<br /><br />Dinner was lovely. We talked for hours afterwards, especially about what was inspiring us, creatively!<br /><br />Stay tuned...the March party is right around the corner. Just in time for St. Patrick's Day. Menu is selected. And, since it is also a mid-week meal, much of it will be made in advance on the weekend. Mmmm, delicious!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com5tag:blogger.com,1999:blog-12761051.post-91053804438467209452012-01-24T09:54:00.002-05:002012-01-24T09:56:00.215-05:00February Dinner PartyFebruary's dinner party theme has been selected!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAXpY4c7VqUEfLENfKUanV8EaXk6LtiuvEdN3RIhWnNoQ6eixM34qNubUOOd8AvqmoI2yImcEk6_jxPiweJGy8HXPx1m6eFwdi9f46IPqLAFrlk3ggWuC1HtYOztliL3wtetf5g/s1600/oktoberfest_logo3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAXpY4c7VqUEfLENfKUanV8EaXk6LtiuvEdN3RIhWnNoQ6eixM34qNubUOOd8AvqmoI2yImcEk6_jxPiweJGy8HXPx1m6eFwdi9f46IPqLAFrlk3ggWuC1HtYOztliL3wtetf5g/s400/oktoberfest_logo3.jpg" alt="" id="BLOGGER_PHOTO_ID_5701212278863886818" border="0" /></a><br /><br /><br />I'm already hungry for what I'm going to make!!!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com2tag:blogger.com,1999:blog-12761051.post-38597549910453680572012-01-22T18:19:00.007-05:002012-01-24T09:56:27.184-05:00January Dinner Party!Good Day everyone! The first month of 2012 is trucking towards an end...already! <a href="http://sseichinger.blogspot.com/2012/01/returning-in-2012.html">I mentioned just over a week ago</a>, my goal for 2012. A dinner party each month...and a blog post about it. So here goes.<br /><br /><span style="font-weight: bold;">The January Dinner Party.</span><br /><br />Planning: Planning started before Thanksgiving on this one. A friend of ours wanted to introduce us to two friends of hers. They happened to have just moved to our town and were getting settled in and our friend thought it would be nice to introduce us. I jumped, at the time, at the opportunity to host, something I do love to do. But, the problem was, Thanksgiving was in the middle, plus a trip to Italy for the spouse and I!!!! (AH-MAZE-ING!) So the soonest we'd be able to host was January. That gave me plenty of time to think about what to make, even though I didn't get myself all the time.<br /><br />I like my guests to feel comfortable with the food, so I always ask if there are any major dietary restrictions. If I have vegetarians coming for dinner, I'm not going to make a huge beef roast. No major restrictions this time around, but there was a preference for chicken, which I'm supper cool with.<br /><br />Menu: Having just come back from 10 days in Italy, I knew I wanted to make something with an Italian spin to it. After flipping through several of my cookbooks, I settled on a chicken saltimbocca. Traditional saltimbocca is veal. I'm not fond of veal, so this chicken variation was perfectly awesome. For side options, I went with basil risotto and roasted green beans. Dessert would be something we had in Italy and it was incredible; Crema di Mascarpone.<br /><br />I would also put out a few small nibbles to get us started and I made a great focaccia. Plus plenty of wine!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbkY-zDauJZgDKUrLOxxMxK9pqw831XrDCQy_q9SGvJJkjMPgrxDiNbemi-hPRL0CDzxr9IUkKmoo26QCsamN8aVulooEmkT9dnMzKArlRzHoEpxfsJpmcD0jIWWqoS0PkwfumQ/s1600/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXbkY-zDauJZgDKUrLOxxMxK9pqw831XrDCQy_q9SGvJJkjMPgrxDiNbemi-hPRL0CDzxr9IUkKmoo26QCsamN8aVulooEmkT9dnMzKArlRzHoEpxfsJpmcD0jIWWqoS0PkwfumQ/s400/001.JPG" alt="" id="BLOGGER_PHOTO_ID_5700600508196913202" border="0" /></a>The focaccia was <a href="http://sseichinger.blogspot.com/2009/09/soup-and-bread.html">a standard recipe I've made before</a>, but topped with caramelized onions and rosemary. It's awesome. The dough is pretty simple to pull together and it doesn't take a full day to make.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYornFc57qnxjsXt83iAaZIswFWUmz5KH_UF6_mEnWeKq5uJUl7C8TkJulOjshyphenhyphenGH-37rOG3qcMnVnK1TVCyVMkNt_BemrjPX6eseu5eWFVgPujoZVFUtFsNCWXhFTXVhuYyBsA/s1600/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqYornFc57qnxjsXt83iAaZIswFWUmz5KH_UF6_mEnWeKq5uJUl7C8TkJulOjshyphenhyphenGH-37rOG3qcMnVnK1TVCyVMkNt_BemrjPX6eseu5eWFVgPujoZVFUtFsNCWXhFTXVhuYyBsA/s400/003.JPG" alt="" id="BLOGGER_PHOTO_ID_5700600500851810322" border="0" /></a>The table set for our guests. Not much will change over the coarse of the year. This is what we have. If we have more than four people, the table needs to be opened up and the tablecloth doesn't really fit. And with one main set of plates, this is it. That being said, I like to have the table ready to go before people arrive. Have as much stuff as you can ready. When your guests arrive, you want to talk with them, not say hello and have to run away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizEB7gS1m9VIRuR8o9YFUtIrxZKEI7OckEFmUi90dVjKXwqlbsIhnBhrAPo6-hhJmWeoIl52JSBtuwOd4HtyQ6lyXOJoY-p4iUh6z8OjBgOkqs6yeclU9P5NO416tddsRUjEX6A/s1600/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizEB7gS1m9VIRuR8o9YFUtIrxZKEI7OckEFmUi90dVjKXwqlbsIhnBhrAPo6-hhJmWeoIl52JSBtuwOd4HtyQ6lyXOJoY-p4iUh6z8OjBgOkqs6yeclU9P5NO416tddsRUjEX6A/s400/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5700600495726082770" border="0" /></a>I mentioned small nibbles. Any small nibble for me will include some cheese, nuts and cracker. These little crackers were awesome. They had black pepper in them, but they were wafers, not crackers. Fun. Also, I love marcona almonds. Also included, but not seen, I sliced a pear to go with it all. The guests brought more cheese! One thing I've learned over the years, don't over do the nibbles. I have been known to make so many nibbles, we don't really need to eat dinner! So, only a little bit of nibble per person, just hold off the stomach rumbling while we wait for dinner.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtMd5PjWqeW_qGHYktkKzydVvZAoMQ4dhVT7c7MbOK8PdhdCDAAHIiP7R_E09UtUYS2G_n4YRB6zI6Zc9lPaeEozqk-mOj3R2Ttxy4r213VUpCpAhJy8wiW6_dL4VxZ-nKe9MCw/s1600/009.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNtMd5PjWqeW_qGHYktkKzydVvZAoMQ4dhVT7c7MbOK8PdhdCDAAHIiP7R_E09UtUYS2G_n4YRB6zI6Zc9lPaeEozqk-mOj3R2Ttxy4r213VUpCpAhJy8wiW6_dL4VxZ-nKe9MCw/s400/009.JPG" alt="" id="BLOGGER_PHOTO_ID_5700600477147821810" border="0" /></a>The main plate. It was pretty darn delicious! Risotto can be <a href="http://sseichinger.blogspot.com/2006/08/bushy-basil.html">found here</a>. Don't miss read the recipe and make twice as much as you intend! SO MUCH RISOTTO. The green beans were washed and dried. Tossed with olive oil and put on a rimmed baking sheet and into a hot oven, I think 400-425. Roast until they are al dente, about 15-20 minutes. Toss them half way through. When they are done, toss with caramelized shallots for more goodness.<br /><br />The chicken. Super simple. Take a boneless/skinless chicken breast. Make sure it's cleaned up of any excess fat and then kind of manipulate it into a uniform shape, with the other pieces. Season with salt & pepper. Lay 1-2 leaves of fresh sage on the chicken, then wrap with 1-2 slices of prosciutto, tucking the ends under the cutlet. I then put the cutlets back in the fridge, until I was ready to cook. The extra cool allowed them to firm up a bit.<br /><br />When you are ready to cook, in a large skillet, over medium-high heat, get 2 TB of olive oil nice and hot. Quickly and lightly dust the wrapped cutlets with flour and place in the pan. Cook for about 10 minutes per side, or until cooked thru. This will depend on the thickness of the cutlets. If things start to burn, lower the heat.<br /><br />When the chicken is done, remove to a clean plate and deglaze the pan with 3/4 cup of dry white wine and 1/4 cup of chicken broth, reduce by half. Season with salt, pepper and a few chopped sage leaves. Swirl in one to two TB of butter. Add any accumulated juice from the cooked chicken, back into the pan. Spoon the sauce over the chicken, when you serve it.<br /><br />A note on dinner. I prepped everything in advance. 30 minutes before we were ready to eat, I started cooking the risotto, beans and chicken. Everything, miraculously, was done at the same time +/- a minute of two! It was awesome.<br /><br />Enjoy dinner and your company!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgHeOgRaO3FqjtuyztLDWDeN8INL4ouN6K_Y_hHV0tx8m8UJy0FTwdbvdD5sziYe8QXCY-tC3XA-s4sRfR78Eo_kZ_tslqXoKoN9Xd-9Ssuh_0DDx-4l7wmDBsP1bkyIqm1FYDA/s1600/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgHeOgRaO3FqjtuyztLDWDeN8INL4ouN6K_Y_hHV0tx8m8UJy0FTwdbvdD5sziYe8QXCY-tC3XA-s4sRfR78Eo_kZ_tslqXoKoN9Xd-9Ssuh_0DDx-4l7wmDBsP1bkyIqm1FYDA/s400/013.JPG" alt="" id="BLOGGER_PHOTO_ID_5700600470261475970" border="0" /></a>Dessert! Dessert was something special! Here, you're getting the actual recipe:<br /><br />Creme di Mascarpone<br />Serves 6<br />3 eggs, separated<br />3 TB fine white sugar* (fine texture, not classy ohh la la)<br />1 1/3 cups mascarpone cheese<br />1 tsp orange zest<br />2-3 TB rum<br />Garnishes<br /><br />Beat egg yolks and sugar until pale and fluffy. Fold the mascarpone into the yolks, a little at a time, until fully combined. Stir in the orange zest and rum.<br /><br />Beat egg whites until stiff. Fold into the yolk mixture. Fold whites into the yolk/cheese mixture. Chill in the refrigerator until ready to serve.<br /><br />Garnish with shaved dark chocolate, fresh berries and light, crisp cookies!<br /><br /><br />*The sugar...my sugar does have a vanilla bean split and stored in it...so the sugar does have some vanilla essence. If you want, feel free to add a drop or two of vanilla extra for further awesome flavor.<br /><br /><br />There we go folks. My first proper blog posts in 10+ months. My first proper dinner party of 2012! Cin cin!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com5tag:blogger.com,1999:blog-12761051.post-34502053918952202882012-01-12T10:27:00.002-05:002012-01-12T10:39:48.477-05:00Returning in 2012?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJEgk-JWUvzesil5ZMnFll1pF2UeL27EBJqSu9PqHMB4siTh8d52gQ8hU7HDlq0TP6yJeT80VEYV8-rlJh-lxpiygeNpopQ9NyAW0RQYtuWRh8YiDEsihnu01CAiBQp1YpAEzMg/s1600/50.dinner-party.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFJEgk-JWUvzesil5ZMnFll1pF2UeL27EBJqSu9PqHMB4siTh8d52gQ8hU7HDlq0TP6yJeT80VEYV8-rlJh-lxpiygeNpopQ9NyAW0RQYtuWRh8YiDEsihnu01CAiBQp1YpAEzMg/s400/50.dinner-party.jpg" alt="" id="BLOGGER_PHOTO_ID_5696767740434102930" border="0" /></a><br />Having been on sabbatical for the past several months...nearly a year...I've waffled back and forth about the future of Eat With Me. I love this blog. I've put a lot of work into it and use it as a resource on a regular basis. I didn't want to shut it down, but I just wasn't inspired to do postings anymore.<br /><br />With the new year, I was thinking about resolutions. What would I want to change for 2012? What goals would I have for the new year? I'm not fond of resolutions that have measurable goals, because we either set them too high and fail, or set them too low and "achieve" the results in short period (not that that is a bad thing if its legitimate.) So my goals for the new year were more fluid. #1, spend more time with the people I love and care about. #2, enjoy life more, worry less.<br /><br />OK, those are great. Important! But what will I do that achieve them?<br /><br />I've decided to alter them slightly and make a new resolution. #1.5, Dinner parties! At least once a month, I will have my favorite people over for dinner and fine conversation. Woo hoo! A side resolution...I will blog about the dinner parties; some photos, recipes, menu, planning, etc.<br /><br />So, dear readers, in 2012, you will see the return of Eat With Me. (cue thunderous applause and cheering, camera zooms in on random person wiping a tear from their eye)<br /><br />First dinner party...1/14/12. Stay tuned.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com3tag:blogger.com,1999:blog-12761051.post-57478205164719257302011-06-23T08:48:00.003-04:002011-06-23T08:59:58.061-04:00Do You Have Some Feedback?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CvjIpU92T2ncu6maemNfBE6_DRwa0giV7GrK1OnmSwjm4HXyI-NWH6wJ75SHLexNUpJMN6x8R1ihq4dngLADy0rAT0AfopfCQRMwb1rN2Q3VjH1PSk5sdke5src3m7BGuDDoOA/s1600/underConstruction.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 358px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CvjIpU92T2ncu6maemNfBE6_DRwa0giV7GrK1OnmSwjm4HXyI-NWH6wJ75SHLexNUpJMN6x8R1ihq4dngLADy0rAT0AfopfCQRMwb1rN2Q3VjH1PSk5sdke5src3m7BGuDDoOA/s400/underConstruction.gif" alt="" id="BLOGGER_PHOTO_ID_5621398387710256850" border="0" /></a><br />Dearest readers! It has been 105 days since I formally started the Eat With Me sabbatical and it's been great. To not have to worry about blogging and taking pictures and trying to be creative. Thank you for allowing me the time.<br /><br />That being said, I'm starting to get itchy. Ideas are starting to ruminate and simmer. But before I return fully, I want to explore the option of re-imagining Eat With Me. If you can take a few minutes and provide some feedback, that will help me decide the direction to move in.<br /><br />In particular, I'm interested in your thoughts on:<br /><br />Layout & design of the site<br />Content-more or less of something specific<br />Other feedback-open ended, is there something you would love to see?<br /><br />I'll continue mapping things in my head, to try to identify what I want to do. I look forward to your feedback in assisting with the direction I take Eat With Me. Thanks!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com7tag:blogger.com,1999:blog-12761051.post-66009156574742593242011-03-09T07:07:00.001-05:002011-03-09T12:27:00.516-05:00MISSING!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnlpHPE6CPYG-N5VrMiM_NPRlFCBG8Hd0jhWBsBqoUcR76jzj7FtGPkdiKVGS8TZtjv11-0tb0GB7zjoK_DnqISsIDQyb6TzyYcvZj1QYXpGVWskV2DgQvWm95S-BPnVkEt4A8A/s1600/vesta-hestia-number-two-chad-miller.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCnlpHPE6CPYG-N5VrMiM_NPRlFCBG8Hd0jhWBsBqoUcR76jzj7FtGPkdiKVGS8TZtjv11-0tb0GB7zjoK_DnqISsIDQyb6TzyYcvZj1QYXpGVWskV2DgQvWm95S-BPnVkEt4A8A/s400/vesta-hestia-number-two-chad-miller.jpg" alt="" id="BLOGGER_PHOTO_ID_5582081552163557010" border="0" /></a><span style="font-size:78%;">(<a href="http://fineartamerica.com/featured/vesta-hestia-number-two-chad-miller.html">Photo Source</a>)</span><br /></div><br /><span style="font-weight: bold;"></span><br /><div style="text-align: center;"><span style="font-weight: bold;">MISSING! </span><br />Vesta, aka Hestia<br />Goddess of Hearth, Home & Cooking<br /><br />Last seen skipping town with nine muses. If found or seen in public, please alert the authorities! Hestia is not considered dangerous, but her long absence is having a negative impact on my culinary verve.<br /></div><br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />After much hemming and hawing on my part, I’ve come to the conclusion that EAT WITH ME will go on pre-meditated sabbatical, hiatus, vacation, etc. I keep fooling myself that I’ll get to that next blog post “tomorrow.” Folks, it just isn’t happening. In reality, over the past year and a half-give or take-blogging just hasn’t been a priority. My creativity and inspiration seem to have vanished. Perhaps they are off partying with Dionysus. Or maybe Demeter has developed a gluten allergy and has given up wheat. Who knows!<br /><br />I’m not committing bloggercide! There is too much time, energy and love poured into EAT WITH ME to just let it go. I need some guilt-free time away to reinvest myself, reimagine the blog and light a spark.<br /><br />Over the next few months I will…<br /><ul><li>Look into some creativity based classes. Painting or ceramics. Maybe food classes. Something that will get the synapses firing across hemispheres again.</li><li>I will continue to reduce the amount of television consumed in my life. This has been happening over the past few months anyway. I’ll keep a few favorites! Programs really are all about shouting and screaming lately and I can’t deal with it anymore. I’ll use this new found time for more reading and learning. </li><li>Try to get out of town a bit more. I need to spend some extended time outside of the gravitational pull of the Capital Beltway. I’m starting this one in just 12 days with a solo trip to New York City. Perhaps a few more day trips or extended weekends here and there. I’ll also be planning a major international trip for the end of the year!!!</li><li>Continue cooking! I gotta eat. I still like cooking; I’m just bored with it. There are 100’s of recipes on EAT WITH ME, but with few exceptions, they are boring me. </li></ul>Keep EAT WITH ME in your blog readers, RSS feeds and whatnots. I promise to return. I can’t tell you if it will be two months or six months, I don’t know. I’ll know when I know.<br /><br />Take Care!<br /><br />Oh! If you feel like you’ll miss me, you can still follow me on Twitter at <a href="http://twitter.com/#%21/eatwithme75">@eatwithme75</a>. And perhaps I’ll post an update on my sabbatical adventures and my persistent search Hestia.<br /><br /><div style="text-align: center;"><span style="font-style: italic;">“Find something you're passionate about </span><br /><span style="font-style: italic;">& keep tremendously interested in it.” </span><br />Julia Child<br /></div>ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com4tag:blogger.com,1999:blog-12761051.post-87102972654316698472011-03-02T07:27:00.000-05:002011-03-02T08:32:00.964-05:00Bourbon!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQaMRDwGH-5Hk19Q67GnUd5B2sfTvvEiZcO2Lwo-4ucjKAgy6snU4EWLOcmIGBHd_Iwzb0KP_jiqsXzBSrP2ZceS5ZEq-JexKMxE73td53ni7cfLj_gI7M5o3KVBHG5RhA9Kgng/s1600/Frisco+Sour.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQaMRDwGH-5Hk19Q67GnUd5B2sfTvvEiZcO2Lwo-4ucjKAgy6snU4EWLOcmIGBHd_Iwzb0KP_jiqsXzBSrP2ZceS5ZEq-JexKMxE73td53ni7cfLj_gI7M5o3KVBHG5RhA9Kgng/s400/Frisco+Sour.jpg" alt="" id="BLOGGER_PHOTO_ID_5579473744673293618" border="0" /></a><span style="font-size:78%;">(not my picture, taken by a co-worker)<br /></span></div><br />This weekend a few of my co-workers and I hosted a BYOB/potluck party, prior to the Oscars. It was a great time. We had all sorts of amazing food. I made cassoulet and French bread. Both were scrumptious. One co-worker brought a pre-mixed cocktail. It was DEVILISH! You gotta try it. Be careful, it will knock your socks off! The "shake with cracked ice" is a vital part of the recipe, without it, you will be drinking nearly straight up booze!<br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Frisco Sour</span></span><br />1.5 oz bourbon<br />.25 oz benedictine<br />.75 oz lemon juice<br />.5 oz simple syrup<br />1 dash orange juice (.125 oz)<br /><br />Shake with cracked ice, garnish with a cherry.<br /><br /><pre><br /></pre>ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com2tag:blogger.com,1999:blog-12761051.post-36623367627683117172011-02-10T07:19:00.000-05:002011-02-10T09:33:12.308-05:00Braised pork with tomato gravy and pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKNhndFUSMxl5Z4vu0hIreGXYijpwFxtwahw0uKqildaKxuVQQVU12cyJGpnXvMtJneWSTO3476TfsiN5eCjZHLc3jScB-KxY0Xqmt2X-vYGXBaIKevSFh94lpYmFP11kfSOD_Q/s1600/delicious-pig1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKNhndFUSMxl5Z4vu0hIreGXYijpwFxtwahw0uKqildaKxuVQQVU12cyJGpnXvMtJneWSTO3476TfsiN5eCjZHLc3jScB-KxY0Xqmt2X-vYGXBaIKevSFh94lpYmFP11kfSOD_Q/s400/delicious-pig1.jpg" alt="" id="BLOGGER_PHOTO_ID_5572065897629349186" border="0" /></a><br />Last night I threw together an amazing meal! I didn't have a recipe to go by, didn't even know what route I was going to go. But it was good!<br /><br />Start with 1 large-ish pork loin (2-3 pounds). Slice into 1 inch slices. Season with salt, pepper and <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspizzaseas.html">Pizza seasoning</a>, from Penzeys. I wasn't sure if it would work, but the spices in the seasoning blend worked great. In a large, deep pan, over medium high heat, with olive oil, sear the pork slices on both sides. Remove to a plate and work in batches; don't overcrowd the pan.<br /><br />When the pork is seared, toss in 1 medium onion, diced. Toss around until the onions start to soften and pick up some color from the pan. Add about 1 TB each of dried basil and oregano. A large-ish pinch of red pepper flake. Stir to cook for a short 30 seconds. Deglaze the pan with 3/4 cup of red wine. A dry red is preferred. Scrape up all the bits from the bottom of the pan. <br /><br />When the wine has reduced down by at least half, add 1 cup of chicken broth, 1 14 oz can of diced tomato and 1 8oz can of tomato sauce. Stir and bring to a simmer. I didn't have any fresh garlic, so at this point, I did a liberal sprinkle of garlic powder.<br /><br />Return the pork slices to the pan and submerge in the sauce. Cover and place in a 300 degree oven for an hour. After an hour, remove the cover. Start a pot of water boiling for pasta. Once the pasta is added to the pot of water, remove the pork/sauce pot from the oven. Take the slices of pork out of the sauce and roughly chop the tender meat into bite size pieces. Return to the sauce. Optional, add a splash of cream to smooth out the sauce, mellow the flavors (I used a lot of black pepper) and add a richness. <br /><br />When the pasta is done, drain and toss with the sauce. Reserve some cooking water, in case your sauce has reduced too much to dress the pasta. Serve hot and delicious!<br /><br />For reasonable servings, you'd get at least 6 servings. I think we got five. I had enough sauce and meat to serve with 3/4 of a box of spiral pasta. 3 hefty servings for three hungry peeps, plus 2 good sized lunch portions. Not bad for a mostly pantry meal. I had the pork loin from the weekend shopping trip and everything else was in the cupboard or fridge!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com3tag:blogger.com,1999:blog-12761051.post-40044715666372402732011-02-06T10:20:00.003-05:002011-02-06T10:25:08.501-05:00Super Bowl Sunday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z1EhxCrmkTkTQvWQLu3YtCdOfYMVWEBsHGQ3ypcz_EqDb9W_WcbY29oD3SiN0VEwUaU54-mMsU8Bn4W3dI8DWAOT-a310HnYRBCQ8ll4IxqakPknk3zbvaK9BIhXhjqDeZ4sXw/s1600/Green_Bay_Packers+logo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z1EhxCrmkTkTQvWQLu3YtCdOfYMVWEBsHGQ3ypcz_EqDb9W_WcbY29oD3SiN0VEwUaU54-mMsU8Bn4W3dI8DWAOT-a310HnYRBCQ8ll4IxqakPknk3zbvaK9BIhXhjqDeZ4sXw/s400/Green_Bay_Packers+logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5570596941816114706" border="0" /></a>In case you're wondering who to cheer for.<br /><br />It's Super Bowl Sunday! Sure, it's pretty much the only time I watch football. But it's also a time for eating. I have chicken wings marinating in the fridge, along with a pork roast for <a href="http://sseichinger.blogspot.com/2009/08/fun-combo.html">Asian Pork Sliders</a>. Later I'll be making a carrot salad to serve along with it. And there are tons of other snacks. Chips. Chocolate. Nuts. Soda. Beer will be arriving later.<br /><br />Have a great day. Celebrate. Be safe.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0tag:blogger.com,1999:blog-12761051.post-23165576154365316182011-01-31T19:15:00.000-05:002011-01-31T19:17:02.053-05:00Creme Brulee!Hey guess what? My tiny little blog that I have been operating since 2005. My tiny little blog that over the past year and a half to two years has averaged only 60-75 visitors a day. Well, my tiny little blog has surpassed 100,000 visitors, since I started tracking in 2006! Woo hoo!!! Thanks readers. A special thanks to <a href="http://dcblogs.com/?p=4068">DCBlogs</a> for featuring my post, which in turn pushed me over 100,000!<br /><br />So a few weekends ago, I had this <a href="http://sseichinger.blogspot.com/2011/01/dinner-party.html">awesome dinner party</a>. I don't pull out all the stops that often, but this time I did. After treating people to fun nibbles to start, we sat down for a great dinner (that post is coming down the line!) Of course at this point, we were stuffed to the gills. No reason to eat anything else. But that would be foolish. So dessert is a MUST! And what a perfect dessert it was!!!<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Le Cirque's Creme Brulee</span></span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-z5oj6ypkgALnozsmkhOE7lbz_bG30sUCshQ51Yy2JcxdHz7jFTeksMYs3O-jMGjbQOoIPpR63kg443uuD-XTSdhifhxNFuAsqsMgwJ-QcQkDB0SqFf5DglMdZHwbyFWkwTJkg/s1600/francaise+036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu-z5oj6ypkgALnozsmkhOE7lbz_bG30sUCshQ51Yy2JcxdHz7jFTeksMYs3O-jMGjbQOoIPpR63kg443uuD-XTSdhifhxNFuAsqsMgwJ-QcQkDB0SqFf5DglMdZHwbyFWkwTJkg/s400/francaise+036.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994615638307538" border="0" /></a>Creme Brulee starts with the best eggs you can get. Farm fresh is best! Organic and/or free range is the next best. But whatever, make sure they are fresh and the best you can get. The egg whites can be frozen and saved for a later use, perhaps a <a href="http://sseichinger.blogspot.com/2006/09/nigella-nigella-nigella.html">pavlova</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6ZBOXAxa2jXVaC8yzY0oy9aaoKyf1H5tHsra6uIHBYNtTjlJsyRz5ZmFGZJ94OtI26TuVBdBxUPa-eNqrjtJPdIcPsxh5pdGtPCQRzDs_UsA9Hwdq0uh9-WUOWfXoqbuh4cJPg/s1600/francaise+037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6ZBOXAxa2jXVaC8yzY0oy9aaoKyf1H5tHsra6uIHBYNtTjlJsyRz5ZmFGZJ94OtI26TuVBdBxUPa-eNqrjtJPdIcPsxh5pdGtPCQRzDs_UsA9Hwdq0uh9-WUOWfXoqbuh4cJPg/s400/francaise+037.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994612723945058" border="0" /></a>Mix the egg yolks with sugar. That amazing orange yolk will turn to a beautiful pale yellow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBpbMuvE0xHPKCh8ZStJ5ayo_qCg5w5ITQ0JrydCEBFkmAZfJIqRD6w90T17qnY4qoPT4zB3753z1Gv1aESSNTYcuWp4P2uTSQtRHGCC_KVqEh7coSkl0fbRSdu5I6DmWDjj6Lg/s1600/francaise+038.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRBpbMuvE0xHPKCh8ZStJ5ayo_qCg5w5ITQ0JrydCEBFkmAZfJIqRD6w90T17qnY4qoPT4zB3753z1Gv1aESSNTYcuWp4P2uTSQtRHGCC_KVqEh7coSkl0fbRSdu5I6DmWDjj6Lg/s400/francaise+038.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994605251139586" border="0" /></a>Of course, like the eggs, get the best heavy cream you can. I wish I had easy access to a dairy. Alas, I went with an organic heavy cream from my local market. Heat the cream with vanilla bean/seeds. And if your naughty and have a good quality vanilla extract, a little extra shot will shoot your creme brulee to the moon! But don't tell anyone, that's our little secret.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHcj2PP5KGC5JjdBSi563YfBjuUEZU_14PliChOBs3MO3JFN6tvz-Ps6NutzAIrcoI-6LairNVDR2Ek1W1l-1zUPSdKLwsaNLu2IEmdo9A3i9YmKC_-0Pk7QI1iTeyFI6z4WkZg/s1600/francaise+040.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHcj2PP5KGC5JjdBSi563YfBjuUEZU_14PliChOBs3MO3JFN6tvz-Ps6NutzAIrcoI-6LairNVDR2Ek1W1l-1zUPSdKLwsaNLu2IEmdo9A3i9YmKC_-0Pk7QI1iTeyFI6z4WkZg/s400/francaise+040.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994593334182514" border="0" /></a>Once the cream and vanilla have steeped for awhile, slow pour the cream into the eggs, stirring as you go. But do go slow. If your cream is too warm/hot and you go to quick, your yolks will scramble. If it helps you, add a few spoonfuls of the cream to the egg yolks, stir, add a little more, stir and eventually you can start pouring the cream. Once all the cream is in the eggs, make sure to scrap the pan. You want all those vanilla seeds from the pot into the mixture. Strain the final mixture through a fine mess strainer to remove any bits and bobs. That could be part of the vanilla pod. Or perhaps a stringy bit of egg.<br /><br />**At this point, the custard can be sealed up and let in the fridge, which I did, for two days.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSizn87SsC2BBV806iC5fWv5AXRaeoWdyu2rBwpDalF1ej_TKzVM82yx8cAsCJgko67wj0zQkeFCoG7h8PnH7fSNInnKHMlbb0wCAL_b9oVZrrcTUmjxMeQdFmJpZ4By532URsQ/s1600/francaise+046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSizn87SsC2BBV806iC5fWv5AXRaeoWdyu2rBwpDalF1ej_TKzVM82yx8cAsCJgko67wj0zQkeFCoG7h8PnH7fSNInnKHMlbb0wCAL_b9oVZrrcTUmjxMeQdFmJpZ4By532URsQ/s400/francaise+046.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994589111127010" border="0" /></a>When you're ready to cook, pour the custard into the ramekins. The ramekins will need to be placed in a larger baking dish, which I have lined with a clean towel. Once the custard is in the ramekins and the pan in the oven, carefully pour warm water into the pan, at least halfway up the ramekins. This will facilitate a slow, steady, gently heating and cooking of the custard--guaranteeing a super smooth custard!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhX4oNXx0UCmVMYIR9yF5j2CODVym2Y56q0wZQypv5IJhxEiX5EnWbxTesirryHgEV7IE7GsWYRNuwsOA5SG-yQLp2AQmN9nxKdqeKKNo_20d-qwBpdeOP6ATWbc3ZMMmjVm-YQ/s1600/francaise+054.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhX4oNXx0UCmVMYIR9yF5j2CODVym2Y56q0wZQypv5IJhxEiX5EnWbxTesirryHgEV7IE7GsWYRNuwsOA5SG-yQLp2AQmN9nxKdqeKKNo_20d-qwBpdeOP6ATWbc3ZMMmjVm-YQ/s400/francaise+054.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994141881999906" border="0" /></a>Bake! Once cooked, remove the ramekins to a tray and place in the refrigerator for several hours to become fully chilled. You don't want to serve warm or room temperature creme brulee. I think chilled is best!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7V0kwdsISFPvfZ4mDVkxyyfHgJIgEr7yDjqI3-D-1Lr58S3CWbqtoFQl1_-ujfAviCVnVyr4xpsRrG3YNGbsD8gQ6bJCV8nctt7LydEBmrHynHXGpV6aNC67Uc9F_DzzYAMtCw/s1600/francaise+097.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7V0kwdsISFPvfZ4mDVkxyyfHgJIgEr7yDjqI3-D-1Lr58S3CWbqtoFQl1_-ujfAviCVnVyr4xpsRrG3YNGbsD8gQ6bJCV8nctt7LydEBmrHynHXGpV6aNC67Uc9F_DzzYAMtCw/s400/francaise+097.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994134917861634" border="0" /></a>To get the infamous crackle, bruleed topping, you need to sprinkle with sugar. I used three types of sugar. No reason, but something I did the first time I made creme brulee...still do it now. Make sure the topping is a 'lite' topping. Too much will make it very hard to have a thin, crisp crackled top...to as I say, not as I do!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz-coLzD2iMgfX1TpA-QkBgNWs9sIV6SRlEpBbKg_nspaAt0f8AYU2SIrOE4zQWI1qI11GPVZKawNYU70w-x_pe5zDJIdi1iBcqwkx0ec7z0bI0K0LBS6V55eEBQxBj1Q4dd44w/s1600/francaise+100.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWz-coLzD2iMgfX1TpA-QkBgNWs9sIV6SRlEpBbKg_nspaAt0f8AYU2SIrOE4zQWI1qI11GPVZKawNYU70w-x_pe5zDJIdi1iBcqwkx0ec7z0bI0K0LBS6V55eEBQxBj1Q4dd44w/s400/francaise+100.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994126973110386" border="0" /></a>I had too much sugar on my cremes. I couldn't get it all melted without truly burning the sugar, which you don't really want to do to much of. Any more than this in color, which start to get bitter. Dark brown, not black! So give the sugar a gentle hand. If you can, garnish the creme brulee with some fresh berries. Raspberries and blueberries are my favorite. They go great with the rich creme.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDg52uxYUDXPzJVw09zzgQ5qefNDqm7KXZiA_MttKsA6MqdrSJ8ijWWMufK8qMhNzTl_rgQwz2N6Jbqy8Jd5jVbmCouAb5UsiEcPKo-MfceSFbNcMvLHmn0LLAm9MvIrCOVQbKg/s1600/francaise+102.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDg52uxYUDXPzJVw09zzgQ5qefNDqm7KXZiA_MttKsA6MqdrSJ8ijWWMufK8qMhNzTl_rgQwz2N6Jbqy8Jd5jVbmCouAb5UsiEcPKo-MfceSFbNcMvLHmn0LLAm9MvIrCOVQbKg/s400/francaise+102.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994122671088770" border="0" /></a>Despite the heavy hand with the sugar, my topping was light shattering glass! The custard was amazingly rich, soft, smooth, full of vanilla and just the right amount of sweet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J95_SIXk5BEldwfLDaP8ui7ileLOmaPjo8G3Ua0yps07CD4BgWIfyWs0fR33iwRK1u8loSaX9-fpjH3-t5TC1VyMMgoHt_oIFvGnEg2oVrwmJ_SuHrO_fk3_ysmaHFwLLKEo1w/s1600/francaise+112.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 328px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1J95_SIXk5BEldwfLDaP8ui7ileLOmaPjo8G3Ua0yps07CD4BgWIfyWs0fR33iwRK1u8loSaX9-fpjH3-t5TC1VyMMgoHt_oIFvGnEg2oVrwmJ_SuHrO_fk3_ysmaHFwLLKEo1w/s400/francaise+112.JPG" alt="" id="BLOGGER_PHOTO_ID_5567994120273143058" border="0" /></a>Of the six of us at dinner, only two of us finished our creme brulee. These bowls were a little too big. Each was 3/4 of a cup of custard. If we hadn't gorged ourselves on all the amazing vittles before hand, I'm sure all would have finished our dessert. That being said, one of the ramekins was licked clean at the end of dinner!!!<br /><br /><br /><a href="http://www.lecirque.com/menu-menu"><span style="font-size:130%;"><span style="font-weight: bold;">Le Cirque's</span></span></a><span style="font-size:130%;"><span style="font-weight: bold;"> Creme Brulee</span></span><br />from <a href="http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035/ref=sr_1_1?ie=UTF8&qid=1296517331&sr=8-1">The Essential New York Times Cook Book by Amanda Hesser</a><br /><br />Serves 6-8<br /><br />4 cups heavy cream<br />1 vanilla bean, split, sees scraped out and reserved<br />Pinch of salt<br />8 large egg yolks<br />3/4 cup plus 2 TB granulated sugar<br />1/2 cup packed light brown sugar<br /><br />1. Heat the oven to 300 degrees. Place eight 6-ounce ramekins in a roasting pan. Combine the cream, vanilla bean and seeds and salt in a saucepan set over low heat and warm for 5 minutes.<br /><br />2. Gently whisk the egg yolks and granulated sugar in a large bowl. Gradually pour in the hot cream and stir gently to combine. Strain the custard into a pitcher; discard the vanilla bean and use a spoon to skim off any bubbles on the surface of the custard.<br /><br />3. Pour the custard into the ramekins, filling them almost to the rim. Place the roasting pan in the oven and carefully pour warm water into the pan until it reaches halfway up the sides of the ramekins. Loosely cover the pan with aluminum foil. Bake until set, 1 to 1 1/4 hours. Remove the ramekins from the water bath and allow to cool.<br /><br />4. Cover the ramekins individually and refrigerate for at least 3 hours, or for up to 2 days.<br /><br />5. When ready to serve, heat the broiler. Uncover the ramekins and place them on a baking sheet. Top each with 1 TB of brown sugar, and using a metal spatula or your gingers, spread the sugar evenly over the custards. Broil the custards about 4 inches from the heating element until the sugar browns and caramelizes, 30 seconds to 1 minute. *Use a blowtorch, if you have one, to caramelize the sugar on top.<br /><br />NOTES: I had 6 matching ramekins. I tested how much custard they could hold, by filling them with water, then measuring that amount. Each of my ramekins held 3/4 of a cup of the custard. That was exactly how much this recipe made. Six ramekins of 3/4 cup of custard.<br /><br />As noted above, I used a blend of three sugars, granulated white sugar, brown sugar and turbinado sugar. Not necessary, but interesting.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com5tag:blogger.com,1999:blog-12761051.post-69371611830266819102011-01-26T18:12:00.005-05:002011-01-26T18:38:02.547-05:00French Onion TartletsAt our recent <a href="http://sseichinger.blogspot.com/2011/01/dinner-party.html">dinner party</a>, I wanted to greet the guests with a bubbly drink and a little nosh. One of the nosh items was something I came up, sort of on the fly. I played around with making an onion & sage tart, but I just wasn't feeling it. Being a French themed dinner, I also really wanted onion soup, but didn't want to go over board on the. What if...I could make incorporate the two?<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">French Onion Tartlets!!!</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Kt2rIe3SldeUzLnqxrVqJ2PUgagQLpZyZd0NVgoVHQRU5o2oicwmA6ygUvLyuvOib7ZZnyVmYtrQq9J0W4JDX4JtycZPQyrZeHVhzWG3kPvOcLgBx9oppq9CXFrOZ1lYtHc2Jg/s1600/francaise+022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Kt2rIe3SldeUzLnqxrVqJ2PUgagQLpZyZd0NVgoVHQRU5o2oicwmA6ygUvLyuvOib7ZZnyVmYtrQq9J0W4JDX4JtycZPQyrZeHVhzWG3kPvOcLgBx9oppq9CXFrOZ1lYtHc2Jg/s400/francaise+022.JPG" alt="" id="BLOGGER_PHOTO_ID_5566637071189842610" border="0" /></a>I started with two large sweet onions. They were diced and tossed in a non-stick skillet with butter, thyme, bay leaf, salt and pepper. Cook slow and low for about 45 minutes. The onions will caramelize and reduce down.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AL9HbnQIl8szuEbmIEV0vObzdypuEhSXJXbcLdY821TNGtyScAejAMSWMkpxTEpJx8gaOIumOTiFvuULSeJcUB3xrkR2PE64Mc0JW32pF3guTvRjzCsa4m1wFWRiISvcvtvrGQ/s1600/francaise+033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2AL9HbnQIl8szuEbmIEV0vObzdypuEhSXJXbcLdY821TNGtyScAejAMSWMkpxTEpJx8gaOIumOTiFvuULSeJcUB3xrkR2PE64Mc0JW32pF3guTvRjzCsa4m1wFWRiISvcvtvrGQ/s400/francaise+033.JPG" alt="" id="BLOGGER_PHOTO_ID_5566637064262644274" border="0" /></a>After the onions cooked down, I added a quarter cup of a dry white wine. I allowed that to mix in and simmer do to nothing. Next was some apple juice--I'd have preferred cider, but I didn't have it. Simmer that down to nothing. Finally I added some beef stock and simmered that down, about 1/2 cup. You don't want this to actually be soup. A nice thick consistency will be best. Once I had the consistency I wanted, I stirred in a tablespoon of cider vinegar. At the moment, that seemed like a mistake, but the vinegar made the flavors pop later on! I placed the mixture into a bowl and kept it in the fridge for about 3 days before I continued the tartlets the day of the dinner party.<br /><br /><br />Now...how to make the tarts? Use the <a href="http://sseichinger.blogspot.com/2007/11/oh-are-you-having-my-tart.html">recipe here,</a> roll out and cut into small circles with a biscuit cutter, about 2-2 1/2 inch diameter...it might have been 3 inches??? Carefully place the circles into a mini-muffin tins. I forgot, but you should prick the pastry with a fork. You'll need to bake these in the oven for about 15 minutes...350 degrees. They will be puffy and golden brown. Allow to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeO27Vo6GBoH7Y8yfuew2aFdDzogpvS0H6zUXGgAXHZgQZT1F_WrTzTOZ3UlnMI34nePVOqWZ_XZOlFbEkpQPssmyJ-1MfvnAGsPkYYgsQUzwxT_W48XpWOq44Wq2OUzZG4G6kQ/s1600/francaise+081.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeO27Vo6GBoH7Y8yfuew2aFdDzogpvS0H6zUXGgAXHZgQZT1F_WrTzTOZ3UlnMI34nePVOqWZ_XZOlFbEkpQPssmyJ-1MfvnAGsPkYYgsQUzwxT_W48XpWOq44Wq2OUzZG4G6kQ/s400/francaise+081.JPG" alt="" id="BLOGGER_PHOTO_ID_5566637056620621042" border="0" /></a>Each tart shell took about 1 full teaspoon of the onion mixture. I topped each tartlet with a small bit of shredded mozzarella. I would have preferred Gruyere, but I forgot to get some at the store. Put them back in the oven, 350 again, for about 10-15 minutes. This allowed the onion mixture to heat back up and the cheese to melt.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07CSBNXC_1tbmEBlQqR0QRwby7rneubJOhJype5zHVzrtbUj-MbaUYFRS-LIevKZ5SteEQ2zTBiwExe4RmGfMD8Z4c3lsh6xupBOmzH2UMRFtsI7inCwZqN7f4vtk6B0NC6RfrQ/s1600/francaise+088.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07CSBNXC_1tbmEBlQqR0QRwby7rneubJOhJype5zHVzrtbUj-MbaUYFRS-LIevKZ5SteEQ2zTBiwExe4RmGfMD8Z4c3lsh6xupBOmzH2UMRFtsI7inCwZqN7f4vtk6B0NC6RfrQ/s400/francaise+088.JPG" alt="" id="BLOGGER_PHOTO_ID_5566637050598137458" border="0" /></a>These were tasty little devils. I made enough for at least 12 people, but the 6 of us finished almost all of them off!!! Serve them hot and with a glass of wine. Enjoy.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com4tag:blogger.com,1999:blog-12761051.post-20581059170307408032011-01-24T21:02:00.002-05:002011-01-24T21:15:49.122-05:00Dinner PartyAs much as I enjoy cooking and entertaining, I don't entertain, truly entertain, all that often. But when I do...I pull out the stops. Two weekends ago, we had a nice little gathering, 6 of us total. If you want to get into the business of entertaining, I think there are two things to plan on. 1) Plan a menu that can mostly be prepared in advance so you don't have to spend all your time in the kitchen otherwise spending time away from you guests. 2) Prep and organize in advance so you don't forget something. Figure out what you are serving and what dishes you'll need. What serving utensils will you need? Do you have the glasses you need?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvU741TXS1Yn4MDyEMfJ3DhP-QTKD5GlhJshTZhSH-9xIBYaTD0EPSA-yhyphenhyphenpdHge_dqXnlLJKhFUTHlAyTZl9KV8FE5BhbsjnAZfDYkA8xLCqttWaGAXjCWszb5ZhOUCi4TKoR4Q/s1600/francaise+043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvU741TXS1Yn4MDyEMfJ3DhP-QTKD5GlhJshTZhSH-9xIBYaTD0EPSA-yhyphenhyphenpdHge_dqXnlLJKhFUTHlAyTZl9KV8FE5BhbsjnAZfDYkA8xLCqttWaGAXjCWszb5ZhOUCi4TKoR4Q/s400/francaise+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5565938569983081010" border="0" /></a>For four people, I had the entree plates, salad plates, forks, knives and spoons. Coffee cups and ramekins. There were antique crystal champagne goblets for when our guests arrived. Wine glasses for dinner and wine glasses for an after dessert tasting. Don't forget water glasses. I also had some of the serving platters.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKGvf6EXNmpp5aZPuxANIeCS6pLwjjVbkRR8RECFluV_oLCFIODjT4KMFAwBD8KDSqcA14_EzY0UBjLwKb1pQD4T-h2GhOP11z901XcI7f29sApebUBtIWsKhpkjiRe6p_1WRig/s1600/francaise+045.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsKGvf6EXNmpp5aZPuxANIeCS6pLwjjVbkRR8RECFluV_oLCFIODjT4KMFAwBD8KDSqcA14_EzY0UBjLwKb1pQD4T-h2GhOP11z901XcI7f29sApebUBtIWsKhpkjiRe6p_1WRig/s400/francaise+045.JPG" alt="" id="BLOGGER_PHOTO_ID_5565938564620060562" border="0" /></a>For Christmas, I got this book for table settings. I had to try out a special fold! This was the "shield."<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA4Ut5PGB4Jgss2TERzBBG9y-YL4U8LxeAJH1NRLeFC56UewqbzzW3Hb3uj7gpKVP5UXqdnjdjTJGguVBi2A8-DmZhETmEo2N0DtOYZPSUEymAOIXwmBzU1Zz88xtDGi0wiGUkQ/s1600/francaise+063.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqA4Ut5PGB4Jgss2TERzBBG9y-YL4U8LxeAJH1NRLeFC56UewqbzzW3Hb3uj7gpKVP5UXqdnjdjTJGguVBi2A8-DmZhETmEo2N0DtOYZPSUEymAOIXwmBzU1Zz88xtDGi0wiGUkQ/s400/francaise+063.JPG" alt="" id="BLOGGER_PHOTO_ID_5565938560531748930" border="0" /></a>I preset the table a few hours before the guests were scheduled to arrive. The wine was put out a few minutes before they arrived. Pitcher of water. Bread basket. BTW, the table line, is the inspiration for the paint we'll be working into our dining room in the near future. Yellow. With blue accents and a few pops of red. Very Provencal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6fp1sPp35ZNjpWWx4Q8V_CzLIL_-R3FQVC3i2NMe-mLwaBrX6ADM-meHyW0zPJZ9mFDRmVXPJl2ZsaeTa2trB6X8mioeUbyhmLK-IKcdw-LGWMsZVCnj6B5-bhUxfE-m6PK5mA/s1600/francaise+098.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn6fp1sPp35ZNjpWWx4Q8V_CzLIL_-R3FQVC3i2NMe-mLwaBrX6ADM-meHyW0zPJZ9mFDRmVXPJl2ZsaeTa2trB6X8mioeUbyhmLK-IKcdw-LGWMsZVCnj6B5-bhUxfE-m6PK5mA/s400/francaise+098.JPG" alt="" id="BLOGGER_PHOTO_ID_5565938534136085810" border="0" /></a>During dessert. All that was left was wine, coffee and creme brulee! That's only about seven actual bottles of wine. One unique way to have water on your table...recycle wine bottles. Wash them out, remove the labels and voila! Pre-fill them and keep them in the fridge before the party. <br /><br />Stay tuned over this week for the menu & more photos. It was a great dinner and I look forward to the next one. This was a French theme...I'm curious what the next theme will be?!?!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com3tag:blogger.com,1999:blog-12761051.post-47023793220081856172011-01-09T16:43:00.004-05:002011-01-09T16:59:20.871-05:00Curried TurkeyThis was a pretty fast, super easy recipe for a filling, flavorful dinner. There is a lot of flexibility to this dish as well, you can change up the ingredients based on what you have in the house! Give it a shot. Oh, and it's a one-pot meal too, so clean up is easy peasy.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Curried Ground Turkey with Potatoes</span><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pvZ1jc12FfYydP-cbbo2_Ohs0TcNCBfYqPJrT9ORo2fnpCQ6xtfrOkZzUNhXXH8U8xf4-RIMHqV-4JLQe2WfcpZd-cuTeGWaXpps7BYnNVXjvJ70jE_te-D95YjPIsVLPCoAlQ/s1600/curried+turkey+002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pvZ1jc12FfYydP-cbbo2_Ohs0TcNCBfYqPJrT9ORo2fnpCQ6xtfrOkZzUNhXXH8U8xf4-RIMHqV-4JLQe2WfcpZd-cuTeGWaXpps7BYnNVXjvJ70jE_te-D95YjPIsVLPCoAlQ/s400/curried+turkey+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5560305462561084866" border="0" /></a>Start with ground turkey (or chicken, or pork...), brown in a skillet with a small amount of oil. My turkey seemed to release a lot of liquid. Give this a chance to cook off, then add chopped onion, chile, garlic and ginger. Saute for a minute or two to soften the onions. Then add the spices. Curry powder or Garam Masala, coriander, cumin and a small pinch of tumeric. Allow spices to toast, then add broth or water, stir to combine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5MhHmf-aSPai4t5UxjZuC2w-V7nVZK9pHQ9V8NUTrfr5o4Z47y4-WkxFQXIJGcps8Z1YpfDKDTQyXQNxHfilXp8-jv48aNRkoQku1Z5oEdItLzXUl9YTnKtMm8_rnkRKhajjYg/s1600/curried+turkey+004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5MhHmf-aSPai4t5UxjZuC2w-V7nVZK9pHQ9V8NUTrfr5o4Z47y4-WkxFQXIJGcps8Z1YpfDKDTQyXQNxHfilXp8-jv48aNRkoQku1Z5oEdItLzXUl9YTnKtMm8_rnkRKhajjYg/s400/curried+turkey+004.JPG" alt="" id="BLOGGER_PHOTO_ID_5560305456665604450" border="0" /></a>Add diced potatoes to the mixture. Add a little extra water if you need, to make sure the potatoes are covered. Cover the skillet and cook until potatoes are tender, about 10-15 minutes, depending on the size of the potato. Stir once or twice during that time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtW3Uv-wFpYcCFpEngxlUUe9aYZWac75iBXod6E_4Ehkfs5SsmuBvZ2wWwmBf1xyXBfuP1Tpt1HWik7h0NBoLVyPOPjBDkVVMW5CCdd-9t4d826PmxTa5A3-oUHxfiI_p3uuyQg/s1600/curried+turkey+005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWtW3Uv-wFpYcCFpEngxlUUe9aYZWac75iBXod6E_4Ehkfs5SsmuBvZ2wWwmBf1xyXBfuP1Tpt1HWik7h0NBoLVyPOPjBDkVVMW5CCdd-9t4d826PmxTa5A3-oUHxfiI_p3uuyQg/s400/curried+turkey+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5560305453547404978" border="0" /></a>Add some green beans or peas...or other veg would work. Also add diced tomato, canned or fresh. Simmer for 3-5 minutes until the veg are cooked through. These were frozen green beans, so they only needed to heat up. Top with chopped cilantro.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bLu0_-8HwpQhfwA5EhE6-5Ms_w9YbQHiXzd-rYbYQJBZ7t5qR0A_J89T3Vmgpm0uXs_FTEinwq20YVO9UJNQHYnanoi6q746cZuFdXqyHKbY9jDvAfXeF7Wm6b9XVKwMtwp5Xw/s1600/curried+turkey+007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bLu0_-8HwpQhfwA5EhE6-5Ms_w9YbQHiXzd-rYbYQJBZ7t5qR0A_J89T3Vmgpm0uXs_FTEinwq20YVO9UJNQHYnanoi6q746cZuFdXqyHKbY9jDvAfXeF7Wm6b9XVKwMtwp5Xw/s400/curried+turkey+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5560305446779456658" border="0" /></a>This is a pretty complete meal as is, or you can serve with rice or flat bread. The choice is yours. I loved how easy the meal was. Plenty of good flavor, hearty and filling, and pretty healthy. I only used about 2 teaspoons of olive oil in the whole dish. The turkey was very lean as well. <br /><br /><span style="font-weight: bold;">Curried Ground Turkey with Potatoes</span><br />From <a href="http://simplyrecipes.com/recipes/curried_ground_turkey_with_potatoes-print/">Simply Recipes</a><br /><br />3-4 TB vegetable oil<br />1 pound ground turkey (thigh meat if you can get it)<br />1 chopped onion<br />2 chopped garlic cloves<br />1-2 chopped fresh red chiles (optional)<br />A 1-inch piece of peeled ginger, grated fine<br />1/2 cup water<br />Salt to taste<br />1 TB garam masala (or curry powder)<br />1 tsp turmeric<br />1 tsp cumin<br />1 tsp ground coriander<br />2 large Yukon Gold potatoes, peeled and cut into 1-inch chunks<br />2-4 Roma or other plum tomatoes, diced<br />1 cup fresh or frozen peas<br />1/2 cup (loosely packed) chopped cilantro or parsley<br /><br /><br />1. Heat the vegetable oil over medium-high heat in a large pot with a lid. When the oil is hot, add the ground meat, spreading it out over the pan. Try not to crowd the meat (you may need to cook in batches). Cook the meat without stirring, until it begins to brown.<br /><br />2. Add the chopped onion and chiles. Stir and sauté for 4-5 minutes, or until the onion begins to color a bit. Sprinkle salt over everything.<br /><br />3. Add the grated ginger and garlic, mix well and sauté for another 1-2 minutes.<br /><br />4. Mix in the spices, water, and the potatoes. Stir to combine and cover. Turn the heat down to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.<br /><br />5. When the potatoes are tender, add the diced tomatoes and peas. Mix well and cover the pot. Cook 2-3 minutes. Add salt, if needed, to taste.<br /><br />6. Right before you serve, mix in the chopped cilantro. Serve alone or with flatbread or white rice.<br /><br />Serves 4.<br /><br />Scott's Notes:<br />*I used only 1-2 teaspoons of olive oil<br />*There were no red chiles, so I used one jalapeno<br />*I needed about 1 full cup of water to help the potatoes cook, most of this water evaporates, but you are left with a little "sauce" in the pan<br />*I used a little extra garam masala and probably 1/8 of a tsp of tumeric<br />*I used canned diced tomatoes, which I drained, probabaly 1/2 a can. Also used frozen green beans.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-32830661650581813932011-01-05T06:50:00.001-05:002011-01-05T06:50:00.254-05:00So much goodnessGive yourself some time and make a giant pot of delicious Ragu alla Bolognese!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FX7banpJAQgAdcJhRFskMj-VJcDhrD2qe-5IPXnB0G93ottDO02UX1Z-hRZO5s0ZYaUOgWBaL-Oy3jE6_Z_-Nmrus7znZIpBlqK1mArdmQOsZV_h8vbYzOVU74maxDXfYElJLQ/s1600/MomsVisitDecember2010+032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FX7banpJAQgAdcJhRFskMj-VJcDhrD2qe-5IPXnB0G93ottDO02UX1Z-hRZO5s0ZYaUOgWBaL-Oy3jE6_Z_-Nmrus7znZIpBlqK1mArdmQOsZV_h8vbYzOVU74maxDXfYElJLQ/s400/MomsVisitDecember2010+032.JPG" alt="" id="BLOGGER_PHOTO_ID_5558513752640695922" border="0" /></a>We start by making a <span style="font-style: italic;">Pestata</span>. A finely minced blend of pancetta and garlic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E_8y6jEY2JVDI0GIr3JDG2n_DYKzZsJLlCXQgMCsxzhWs7OLyoywKrrxHfrgGHojt3VgtgQcb6ILKrJHhlPxloQaV6N9yz9v3MewZqfCqyNf6ktmM7H5BGuAfBdC6H6qhZa_Yw/s1600/MomsVisitDecember2010+033.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 319px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E_8y6jEY2JVDI0GIr3JDG2n_DYKzZsJLlCXQgMCsxzhWs7OLyoywKrrxHfrgGHojt3VgtgQcb6ILKrJHhlPxloQaV6N9yz9v3MewZqfCqyNf6ktmM7H5BGuAfBdC6H6qhZa_Yw/s400/MomsVisitDecember2010+033.JPG" alt="" id="BLOGGER_PHOTO_ID_5558513745691554914" border="0" /></a>After cooking the<span style="font-style: italic;"> pestata, </span>add some minced carrot, celery and onions. Add wine, beef, pork and tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW6wsjJ3KoBae_KeWBOR2t5k4NuxBtjIu3L4_FCCH8DOUW-zHqYHAmqUCfBnYcH2B330cyi8iLRXygCpSrAAAUmPGypVrXbEXlc2hjZSz6jbu9524wuUiIb9JAZfpjePe7BjIuA/s1600/MomsVisitDecember2010+035.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaW6wsjJ3KoBae_KeWBOR2t5k4NuxBtjIu3L4_FCCH8DOUW-zHqYHAmqUCfBnYcH2B330cyi8iLRXygCpSrAAAUmPGypVrXbEXlc2hjZSz6jbu9524wuUiIb9JAZfpjePe7BjIuA/s400/MomsVisitDecember2010+035.JPG" alt="" id="BLOGGER_PHOTO_ID_5558513737530564322" border="0" /></a>Simmer for over three hours, adding broth as the sauce reduces. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIzhkL3RbGCQ_Z2STg5K46i2Oh5I_OAQtOwY_UEA9mHgSnmBoLVAEP-6ePMKb2s_e1cf0r1_SqLpOO2C4rtEbbt8uikme9OET335IYZlEAaa-uY7e9r7ppCRcwFk0ihHeVPXAKA/s1600/MomsVisitDecember2010+043.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIzhkL3RbGCQ_Z2STg5K46i2Oh5I_OAQtOwY_UEA9mHgSnmBoLVAEP-6ePMKb2s_e1cf0r1_SqLpOO2C4rtEbbt8uikme9OET335IYZlEAaa-uY7e9r7ppCRcwFk0ihHeVPXAKA/s400/MomsVisitDecember2010+043.JPG" alt="" id="BLOGGER_PHOTO_ID_5558513732184591746" border="0" /></a>And serve with pasta!<br /><br />The recipe is huge! You need a large pot. I pulled out the largest I have. A 12 quart stock pot. You don't want to start and then have to shift to multiple pots. With the full batch, I made one 8x8 pan of baked ziti, 3 bowls like the one above. I have one container for a weeknight, quick meal in the freezer, and another large batch frozen for some lasagna later on. <br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ragu alla Bolognese, </span><span style="font-style: italic; font-weight: bold;">Ricetta Tradizionale</span></span><br />From Lidia Bastianich<br /><br />2lb ground beef<br />2lb ground pork<br />2 cups dry white wine<br />6 oz bacon or pancetta<br />5 fat garlic cloves<br />2 TB extra-virgin olive oil<br />2 medium onions, minced in a food processor or finely chopped<br />2 large stalks celery, minced in a food processor or finely chopped<br />1 carrot, shredded (or minced in a food processor or finely chopped)<br />Salt/Pepper<br /><br />2 cups dry red wine<br />2 TB tomato paste<br />2 cups plum tomatoes passed through a food mill<br />8-12 oz broth (Lidia calls for turkey or vegetable, I did 3/4 chicken, 1/4 beef)<br />Salt/Pepper<br /><br />* Put all four pounds of meat in a large mixing bowl. Crumble and mix together. Pour in the white wine and stir to incorporate, with the meat evenly moistened.<br /><br />* Cut the pancetta in to chunks and put in a food processor with the garlic. Process until finely minced.<br /><br />* Pour the olive oil into the heavy saucepan and scrape in all of the pancetta/garlic mixture (aka Pestata). Stir and cook for 3 minutes or more, rendering the fat, over medium-high heat.<br /><br />* Stir in the minced onion and cook for a few minutes until the onions are sizzling and starting to sweat.<br /><br />* Stir in the celery and carrot and cook until wilted and golden. About five minute or more. Stir frequently.<br /><br />* Turn heat up, closer to high. Push the vegetables to the side and add the meat mixture. Sprinkle with salt. Allow the meat on the bottom to brown, stir with the vegetables and mix together. All all the meat to brown. The liquid from the meat and vegetables will probably cover the meat. Cook over high heat until the liquid is gone. This can take 30-40 minutes depending on the pan. Stir occasionally and as the liquid level drops, lower the heat so the meat doesn't burn.<br /><br />* Begin heating up the broth.<br /><br />* When the meat liquid had cooked off, add the red wine. Raise the heat and bring to a boil. Cookuntil the wine has almost completely evaporated, about 5 minutes. <br /><br />* Clear a space in the bottom of the pan and add the tomato paste. Toast a minute in the hot spot, then stir with the meat and let caramelize for 2 to 3 minutes. <br /><br />* Stir in the crushed tomatoes, rinse the can with some extra broth. Bring to a boil and cook for 5 minutes.<br /><br />* Pour in 2 cups of hot broth, stir will and add more if need to cover the meat. Bring to an active simmer, cover the pan and adjust the heat to maintain a slow, steady cooking, with small bubbles breaking the surface.<br /><br />* From this point, the sauce should cook for 3 hours. Check the pot every 20 minutes and add hot broth as needed to cover the meat. The liquid level should be reducing by 1 1/2 to 2 cups between additions; if it's fall much faster, and it takes more than 2 cups to cover the meat, lower the heat to slow evaporation.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0tag:blogger.com,1999:blog-12761051.post-28640206010921768692011-01-04T06:00:00.001-05:002011-01-04T06:00:05.700-05:00PissaladièreHere's a yummy little snack I pulled together using leftover pizza dough. I'll certainly be making this again!<br /><br /><span style="font-weight: bold;">Pissaladière </span>is a French-style, tart-like form of pizza. This is almost a pissaladière. Hailing from the southern part of France, traditional pissaladière is a flaky style crust with onions, olives and anchovies. <br /><br />That was my inspiration.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6Pq55xNk_ATK0hNFhjWt6YFnx_LbblteQ4hE3UMYn3cbgNOHWIcVeS1DhxTRWZBoIotfU5sAYTTpt0UGAtxnAM93P2gt5EP-KqBp5XTaTrY99KUReg4bmvQdNxiy5nVX2BW0vg/s1600/MomsVisitDecember2010+025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6Pq55xNk_ATK0hNFhjWt6YFnx_LbblteQ4hE3UMYn3cbgNOHWIcVeS1DhxTRWZBoIotfU5sAYTTpt0UGAtxnAM93P2gt5EP-KqBp5XTaTrY99KUReg4bmvQdNxiy5nVX2BW0vg/s400/MomsVisitDecember2010+025.JPG" alt="" id="BLOGGER_PHOTO_ID_5558142124175211330" border="0" /></a>I had a leftover portion of pizza dough (from <a href="http://sseichinger.blogspot.com/2008/08/make-pan-pizza.html">here</a>.) I stretched it out into a rectangle and brushed with melted butter. I added about 1 TB dried Italian herbs to the butter. Perhaps some French herbs next time. Thyme, Tarragon, Parlsey...Herbs de'Provence.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGPIJd1R5wUBxEowDj7toAdQo5esZQkZm-9N3o2xpuUk2YPNwHfda8xDJQic1419ieJZJvKj_QW1G9sAWWmqsJ8LJchOBT7co0ySUGQp8fpW0bNcwpZ-x2VXTTo-q5iC723SBPQ/s1600/MomsVisitDecember2010+026.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGPIJd1R5wUBxEowDj7toAdQo5esZQkZm-9N3o2xpuUk2YPNwHfda8xDJQic1419ieJZJvKj_QW1G9sAWWmqsJ8LJchOBT7co0ySUGQp8fpW0bNcwpZ-x2VXTTo-q5iC723SBPQ/s400/MomsVisitDecember2010+026.JPG" alt="" id="BLOGGER_PHOTO_ID_5558142119453768530" border="0" /></a>I caramelized one medium onion, which I spread out over the top of the buttered dough. I would add a second onion next time. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-6uz15GiAIKhJUZb8HBRl6rQRjFYgNiv39jmhzIFXET8kk460uQWzkbWmIamkcF1WbB-BbUxkpwR8LrZ_Dxh0cSpBK2QZvq2NTn_hWPcusq22zfzPPIWCHpQ-46OIiumJLDRwA/s1600/MomsVisitDecember2010+030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 384px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-6uz15GiAIKhJUZb8HBRl6rQRjFYgNiv39jmhzIFXET8kk460uQWzkbWmIamkcF1WbB-BbUxkpwR8LrZ_Dxh0cSpBK2QZvq2NTn_hWPcusq22zfzPPIWCHpQ-46OIiumJLDRwA/s400/MomsVisitDecember2010+030.JPG" alt="" id="BLOGGER_PHOTO_ID_5558142111147016802" border="0" /></a>On top of that, I added freshly grated Parmigiana. Being anti-olive and anti-anchovy, those won't be making an appearance.<br /><br />I baked for about 17 minutes at 450, on a baking sheet. The last few minutes, I removed the pissaladière to the baking stone in the oven to get the crust more crispy. <br /><br />Slice and serve. I'd show you a picture, but I was too excited to serve this to my guest that evening, that I forgot. This was tasty and I will certainly make this again.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0tag:blogger.com,1999:blog-12761051.post-5300640200095027182011-01-03T05:00:00.000-05:002011-01-03T05:00:07.679-05:00Thank you NigellaI think this came across my Twitter feed, or maybe a blog RSS, regardless, it was fast, filling and tasty. Oh and there is bacon!<br /><br />Chicken Schnitzel with Bacon and White Wine<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpl9FXDlR7lxHvS8_H-kJ0Xwn6kM-TwG11OUTsuUbYZDO9VcMpoQ7OREi_IJRYj6nPYnKuJqR5NmVv2hQw1ZdhcTSXmVh2aiMyYgmmirVtQKE4W9UVqPqtiDcRIwyVn-x9RMf0g/s1600/1+2+10+012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWpl9FXDlR7lxHvS8_H-kJ0Xwn6kM-TwG11OUTsuUbYZDO9VcMpoQ7OREi_IJRYj6nPYnKuJqR5NmVv2hQw1ZdhcTSXmVh2aiMyYgmmirVtQKE4W9UVqPqtiDcRIwyVn-x9RMf0g/s400/1+2+10+012.JPG" alt="" id="BLOGGER_PHOTO_ID_5557798058114136034" border="0" /></a>Cook up some bacon, in strips or diced. I find it easier to evenly cook bacon when diced. When cooked, remove to a paper towel lined plate. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp380Qb0fPU3N68YYjfypqVl6XbmUcShVlaiBjxlPauYhyphenhyphendlpCnSCUiw09EEbnYTuxLniuwz2cZ99Js3MTsd3L_I85_k7EtOqcEuvPbL_ANpn-6x8vbTSyrmw0xtTDtOo3J8PyVw/s1600/1+2+10+014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp380Qb0fPU3N68YYjfypqVl6XbmUcShVlaiBjxlPauYhyphenhyphendlpCnSCUiw09EEbnYTuxLniuwz2cZ99Js3MTsd3L_I85_k7EtOqcEuvPbL_ANpn-6x8vbTSyrmw0xtTDtOo3J8PyVw/s400/1+2+10+014.JPG" alt="" id="BLOGGER_PHOTO_ID_5557798057376232098" border="0" /></a>Season the chicken cutlets with salt & pepper. Cook in the bacon fat until golden brown, a few minutes per side. Remove the chicken to a plate.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuM4ZSIX00G-IDK0pOehMXpAiupAn239oTzM1EM0ydgahae4pCyzlLS5KlKIVCGqi6fFta3DI-ViZzp1VTga8WliZsBAZUqOfV3VyrhvucZifAzUzEsV5Y67YWb2HE2gvygidWcA/s1600/1+2+10+016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuM4ZSIX00G-IDK0pOehMXpAiupAn239oTzM1EM0ydgahae4pCyzlLS5KlKIVCGqi6fFta3DI-ViZzp1VTga8WliZsBAZUqOfV3VyrhvucZifAzUzEsV5Y67YWb2HE2gvygidWcA/s400/1+2+10+016.JPG" alt="" id="BLOGGER_PHOTO_ID_5557798051199590626" border="0" /></a>In the pan, add 1 teaspoon of minced garlic, saute for only a few seconds. Quickly add 3/4 cup of dry white wine. Stir and scrape up any bits on the bottom of the pan. Allow to reduce by 1/2. Add one TB of chopped parsley. Stir and add the bacon back into the pan. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcB7Ha_9_cCbZGyNB7NO7GFpzgyn9I3GahGOrn-zOPJvho_nj6oInB-ClCmeE9auZl1BElS7R3sALHgOfOBg0iSNHIovqZ525br9JiU2dBk94ksy-Euisec8XaXW5rBx8ZHSI0qg/s1600/1+2+10+018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcB7Ha_9_cCbZGyNB7NO7GFpzgyn9I3GahGOrn-zOPJvho_nj6oInB-ClCmeE9auZl1BElS7R3sALHgOfOBg0iSNHIovqZ525br9JiU2dBk94ksy-Euisec8XaXW5rBx8ZHSI0qg/s400/1+2+10+018.JPG" alt="" id="BLOGGER_PHOTO_ID_5557798045865674722" border="0" /></a>Serve chicken with egg noodles and spoon the bacon wine sauce over. A squeeze of lemon is nice to cut the fat.<br /><br />Chicken Schnitzel with Bacon and White Wine<br /><a href="http://www.nigella.com/recipes/view/chicken-schnitzel-with-bacon-and-white-wine-62">Adapted from Nigella Lawson</a><br /><br />8 slices of bacon, diced<br />4 chicken cutlets, thinly sliced, seasoned w/salt & pepper<br />1 garlic clove, minced<br />3/4 cup of white wine<br />1 TB chopped parsley<br /><br />Cook diced bacon in a fry pan over medium-high heat. When done, remove to a paper towel lined plate to drain.<br /><br />In the bacon fat, cook the chicken, 2-4 minutes per side, until cooked through and golden brown. When done, remove to a plate.<br /><br />In the remaining fat, add the garlic and cook for just a few seconds. If you cook too long the garlic will burn and get all sorts of nasty. Add the wine, stirring up any bits on the pan. Reduce by half. Add the bacon and parsley to the pan, stir.<br /><br />Serve chicken with egg noodles or spaetzle, with bacon wine sauce served over the top. <br /><br />Enjoy.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-2362391280177993492011-01-02T10:14:00.000-05:002011-01-02T22:30:03.585-05:00Old School, Gourmet Substitute TeacherI'm a Midwestern boy. Born & raised. A standard supper was <a href="http://sseichinger.blogspot.com/2008/09/casserole.html">Tater Tot Casserole</a>. The only variations I knew of were whether there was corn or beans and whether cheese was on top of the tots or under. But I had a moment of <span style="font-style: italic;">Awesomevation</span> (awesome innovation! thanks How I Met Your Mother & Barney Stinson!). What if I changed several variations. We take the old school and give it a little home-spun gourmet twist.<br /><br />Southwestern Style Tater Tot Casserole<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdqO3SiQt_29yBlKeJFipHlTel8D-1ymDt0G95GuFBlfKipaG6Jx_mshsTW3UcelH-C2IUUHsbnDlHrSFA1hFMi5lV4u-ffYBqrXPt6DLxjux-67usH63Q9A0hfyj4gdmLoShDQ/s1600/1+2+10+001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdqO3SiQt_29yBlKeJFipHlTel8D-1ymDt0G95GuFBlfKipaG6Jx_mshsTW3UcelH-C2IUUHsbnDlHrSFA1hFMi5lV4u-ffYBqrXPt6DLxjux-67usH63Q9A0hfyj4gdmLoShDQ/s400/1+2+10+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793806206067986" border="0" /></a>I started with minced chicken. You can use ground chicken or mince it with the food processor like we did with the <a href="http://sseichinger.blogspot.com/2010/12/thai-basil-chicken.html">Thai Basil Chicken</a>. I went with the minced chicken. Saute for a few minutes until the pink is gone. Remove to a bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeEcn4yyfWZ2s6snjweLzvm9ounPWHgUcCJUepP3c3mr5fXazxBsIVvg4D-H5vrw6l8DcokbbJ3TQcmyz2F70A29_nmXybcGC-yc_CNtUDR4Q_jtHVQJfHdAUkUUJyMR8vfo5ZQ/s1600/1+2+10+002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMeEcn4yyfWZ2s6snjweLzvm9ounPWHgUcCJUepP3c3mr5fXazxBsIVvg4D-H5vrw6l8DcokbbJ3TQcmyz2F70A29_nmXybcGC-yc_CNtUDR4Q_jtHVQJfHdAUkUUJyMR8vfo5ZQ/s400/1+2+10+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793476284300770" border="0" /></a>In the pan, add 2 TB of butter, saute 1 diced onion. When soft, add some spices. Use a Tex-Mex blend if you have it, or mix cumin, coriander, ground chiles, garlic powder, paprika. All the spices to bloom in the hot, melted butter for a minute. Add 2 diced bell peppers, red & green are good. Plus 1 cup of corn kernels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqMBfVJfOxgGws-RF5iSMMXP0rXhnAy4Q1Syv5jVJ4jUyWkr3ZYjmAH3YMAkolc_mHqunQydi0NlIRgaXr6cB9dFKkPp-MjQC-6XaI3Na4pkOVPAZKIoV7uOvAVuNCKEZrdDxSQ/s1600/1+2+10+003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqMBfVJfOxgGws-RF5iSMMXP0rXhnAy4Q1Syv5jVJ4jUyWkr3ZYjmAH3YMAkolc_mHqunQydi0NlIRgaXr6cB9dFKkPp-MjQC-6XaI3Na4pkOVPAZKIoV7uOvAVuNCKEZrdDxSQ/s400/1+2+10+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793466226323970" border="0" /></a>Saute the vegetables for 3-5 minutes, until soft. Sprinkle with 2 TB of flour, stir for 2 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRCDyxfUeo5rP4gjON5_YXdSaNUTxCYoJ8yGZ-3-k9Vpj81uBATl0BycLbWit_mWPl33hODV8Slo0kW8TT2xl2KdQIx4JMbFILUGO21stL2wQYT3EXalmd_d44vgdvEE7jIOIHQ/s1600/1+2+10+005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRCDyxfUeo5rP4gjON5_YXdSaNUTxCYoJ8yGZ-3-k9Vpj81uBATl0BycLbWit_mWPl33hODV8Slo0kW8TT2xl2KdQIx4JMbFILUGO21stL2wQYT3EXalmd_d44vgdvEE7jIOIHQ/s400/1+2+10+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793463383002402" border="0" /></a>Pour in two cups of chicken broth. Simmer until the broth thickens. Stir the chicken back into the mix. Pour into an 8x8 baking pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83vIjeSV7s-xm0BcXcMCPSUPrv9HDlu1pSXya_kHhbTdqnFVEMZdCmGC2Cz6kuNhPQctqp7fhRXrmH6o7B-s0B49p3IIfuYj_LiAnOuSTnJ6JScG7F9JoZ0VvTx_8VTkjxKYpyw/s1600/1+2+10+007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg83vIjeSV7s-xm0BcXcMCPSUPrv9HDlu1pSXya_kHhbTdqnFVEMZdCmGC2Cz6kuNhPQctqp7fhRXrmH6o7B-s0B49p3IIfuYj_LiAnOuSTnJ6JScG7F9JoZ0VvTx_8VTkjxKYpyw/s400/1+2+10+007.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793460921024546" border="0" /></a>Top with tater tots and bake for 15-18 minutes. This cooks the tots and allows them to crisp up. Top with shredded cheese and bake for another 3-5 minutes until melted.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_8dFtSNbnuu5ewSDob-IP5RgOOTdDNJRW3HaefbIlcBtVF-jUplotyjdJ79F66leeaWFcU3K2OlB83E8ZfmAEfLAKUJuMisRjeu5RyFiQ-zBHfipqjfCHNWnWVg2IJc4-1SRPw/s1600/1+2+10+009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_8dFtSNbnuu5ewSDob-IP5RgOOTdDNJRW3HaefbIlcBtVF-jUplotyjdJ79F66leeaWFcU3K2OlB83E8ZfmAEfLAKUJuMisRjeu5RyFiQ-zBHfipqjfCHNWnWVg2IJc4-1SRPw/s400/1+2+10+009.JPG" alt="" id="BLOGGER_PHOTO_ID_5557793453541319202" border="0" /></a>Serve hot. <br /><br />I loved this variation! Can't wait to try it again.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0tag:blogger.com,1999:blog-12761051.post-52790512686638666092011-01-01T07:00:00.000-05:002011-01-02T22:11:51.551-05:00Happy New YearHello all! One of my non-resolution resolutions is to do a better job blogging. 2010 was sad, in terms of blogging. I did plenty of cooking, ate at some great restaurants...but in the end, I just didn't have the blog bug. To start us out, I have simple, awesome, fast snack for you to try.<br /><br />At a holiday gathering in December, our host put this together for us. It was awesome. I don't know what it is called. I'm calling it...tasty yum yums in tube dough. Really, I don't have a name for them. Ricotta Crescent Roll Ups, how's that? Oh, these things are versatile, can't wait to try other fillings.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrw3hwlOeuiSIWr0hYevVOPev9EXBv5rtJZFzVXDZb3x40fLqixMaO9M7nbe9P8LeZxlu44P47ZMzhsH3iIZP1t7oLKWKNAjhh34EiNw43RbRonJfY0ESSeTLISo8XPOs90fn88A/s1600/wreath+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrw3hwlOeuiSIWr0hYevVOPev9EXBv5rtJZFzVXDZb3x40fLqixMaO9M7nbe9P8LeZxlu44P47ZMzhsH3iIZP1t7oLKWKNAjhh34EiNw43RbRonJfY0ESSeTLISo8XPOs90fn88A/s400/wreath+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788751583330594" border="0" /></a>Start a tube of refrigerator crescent roll dough. Unroll and do one of two things. Lay the triangles out in a circular shape like this, or just lay them out (photo later). Allow the corners to overlap a little. Place a few leaves of basil or baby spinach on the wide end. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioazQDbAC_Ui38zxKPZc3rArWp9SXWz1Ki7ivJ4Id2P4qYdXL91U3yBiukPUroeBjV9TohDJKYcZey_YbvAvH6Kx4s8bn2vUlX-U5yLERjO9OGVfDBNjxFaIlMMd9qwrP5h6khXQ/s1600/wreath+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioazQDbAC_Ui38zxKPZc3rArWp9SXWz1Ki7ivJ4Id2P4qYdXL91U3yBiukPUroeBjV9TohDJKYcZey_YbvAvH6Kx4s8bn2vUlX-U5yLERjO9OGVfDBNjxFaIlMMd9qwrP5h6khXQ/s400/wreath+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788390869518514" border="0" /></a>On top of the basil/spinach option, place a tablespoon of seasoned ricotta cheese. I had 8 TB of ricotta, seasoned with salt, pepper and 1 TB of Italian Seasoning. Stir to combine. On a later batch, I seasoned with fresh, chopped basil, salt, pepper and fresh parmigiana. What might you want to try?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CLo3ArF98KtxdDnEoLD35_31Y2dZO9cdYIk_VNUlx0HqUzZWIHlsIMu4dmY4s3aanGpg_0gWzU8HsJ-ttDqYcTHKHKaB8RlZbmFzw4Ao7J_TfnhBlesA3bQp1ntPo7uSfjOQbg/s1600/wreath+3.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2CLo3ArF98KtxdDnEoLD35_31Y2dZO9cdYIk_VNUlx0HqUzZWIHlsIMu4dmY4s3aanGpg_0gWzU8HsJ-ttDqYcTHKHKaB8RlZbmFzw4Ao7J_TfnhBlesA3bQp1ntPo7uSfjOQbg/s400/wreath+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788387565469330" border="0" /></a>On top of the ricotta, add a teaspoon of diced tomato. Use fresh, ripe & fresh tomato, if you have it. Use canned tomato, but drain it first. After the tomato, take the skinny tip of the dough and roll over and tuck under the wide end. You'll have a wreath shape. Bake in a 375 oven for 12-14 minutes, until golden brown. Serve hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FoAXRCl5UW4IW3t873rEc0CHeGh9S6VAhe8a-rzUejdSgVltV2l0ZzJWNSwCJUbmyvNW1HzJetM1E0q3Mlhw5_2AHiIjPikzAafjOEcL3ysb_OMbWFbGaeqltDL8e-KnhWmvjw/s1600/wreath+4.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-FoAXRCl5UW4IW3t873rEc0CHeGh9S6VAhe8a-rzUejdSgVltV2l0ZzJWNSwCJUbmyvNW1HzJetM1E0q3Mlhw5_2AHiIjPikzAafjOEcL3ysb_OMbWFbGaeqltDL8e-KnhWmvjw/s400/wreath+4.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788384976018610" border="0" /></a>Here's a simple way to prepare the roll ups if you like. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeOgQ_4T8tUAcoL53xswTHLf0ivVh5o89hDRwsKAI0k7O-anaHeaPuJbxZsk_oUmW79F36lr7W9OjuotOO2erTRxYHwUHKC7nkrmZkbapsObiyS6nOXGuE3acxVMWd2-54unJjg/s1600/wreath+5.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGeOgQ_4T8tUAcoL53xswTHLf0ivVh5o89hDRwsKAI0k7O-anaHeaPuJbxZsk_oUmW79F36lr7W9OjuotOO2erTRxYHwUHKC7nkrmZkbapsObiyS6nOXGuE3acxVMWd2-54unJjg/s400/wreath+5.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788380250729506" border="0" /></a>Stuffed, rolled and ready for the oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlqfv0CjVX30bVfeMYuF6lP2WD-HSyiqDu6Nc6zx7WcFykZGxKesXsiZMOpwxfl90Kkm9MZ-pN7LrAw-MKsAQBTevhxe2Yo79q7aIG_RbAoAB_Ui0rlPth0lWoGxGpBdTCGThzw/s1600/wreath+6.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxlqfv0CjVX30bVfeMYuF6lP2WD-HSyiqDu6Nc6zx7WcFykZGxKesXsiZMOpwxfl90Kkm9MZ-pN7LrAw-MKsAQBTevhxe2Yo79q7aIG_RbAoAB_Ui0rlPth0lWoGxGpBdTCGThzw/s400/wreath+6.JPG" alt="" id="BLOGGER_PHOTO_ID_5557788373449558306" border="0" /></a>Baked and ready for serving. Very tasty.<br /><br /><br />I was thinking of some other options:<br />Cream cheese & shredded cheddar, broccoli<br />Queso Fresco, Tex-Mex spices, beans or chicken, roasted peppers or corn<br />Crumbled feta, oregano, olives<br />Cream cheese & peanut butter, diced apples and chopped nuts<br /><br />What do you think?ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com3tag:blogger.com,1999:blog-12761051.post-20067455885270758112010-12-23T10:23:00.003-05:002010-12-23T10:33:56.462-05:00Thai Basil ChickenThis recipe came across the rss feed the other day. From Serious Eats. <a href="http://www.seriouseats.com/recipes/2010/12/dinner-tonight-thai-style-minced-chicken-with-basil-chiles-stir-fry.html">Thai-Style minced chicken with basil and chiles</a>. Let's get started shall we. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZVI_k_2NEa1qdaBPDGjMX2e2PzvUZhGRo2ZMyocahzeupbSDS0sWymXamQD2o8PuRgCC5gnj9wWR9PCW5hnfpQGXoI_QOwS-0mUOpcF85KB9pBMeasvloXwfD8rNcgL8b5X30w/s1600/007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZVI_k_2NEa1qdaBPDGjMX2e2PzvUZhGRo2ZMyocahzeupbSDS0sWymXamQD2o8PuRgCC5gnj9wWR9PCW5hnfpQGXoI_QOwS-0mUOpcF85KB9pBMeasvloXwfD8rNcgL8b5X30w/s400/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5553899056526050306" border="0" /></a>If you have access to ground chicken, you can use that. Or, if you have a food processor, you can mince your own. Cube the boneless, skinless chicken breast into 1 inch pieces. Drop them in the bowl of your food processor and pulse the blade 10 times. You have a fairly uniform mince. If you have a large bit or two, just chop them up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzJaBoA93sPCkAlNhfQNiBVJbAcJW9-UgmdF2iDW42Ef-EDQgqvvAicEWX3MLFrNhZHEcgEalHeLUt7EANglGzid_JaRTTqZreyvQXTNWTWAOQoHBBoBbzA9rKiOxErmo2RGRHA/s1600/009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzJaBoA93sPCkAlNhfQNiBVJbAcJW9-UgmdF2iDW42Ef-EDQgqvvAicEWX3MLFrNhZHEcgEalHeLUt7EANglGzid_JaRTTqZreyvQXTNWTWAOQoHBBoBbzA9rKiOxErmo2RGRHA/s400/009.JPG" alt="" id="BLOGGER_PHOTO_ID_5553899054174743938" border="0" /></a>Saute some onions, bell pepper and garlic. Due to an upset tummy in the house, I skipped the chile and added a small pinch of red pepper flake for a little heat. Remove to a bowl and move on to the next step.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarNlwW73GD9FEoF1rbve-04XM7FpNuzSvjTT97ri37JlwF1xnXuXyUjMBjFwqvY-exLpcezGOzuMw0v99K2VRnXYtYKe_ErGakN6TmPmE-A10B7aHQ5SmLFJsrpSR7UaKyeqiEg/s1600/015.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjarNlwW73GD9FEoF1rbve-04XM7FpNuzSvjTT97ri37JlwF1xnXuXyUjMBjFwqvY-exLpcezGOzuMw0v99K2VRnXYtYKe_ErGakN6TmPmE-A10B7aHQ5SmLFJsrpSR7UaKyeqiEg/s400/015.JPG" alt="" id="BLOGGER_PHOTO_ID_5553899049019928450" border="0" /></a>In the pan, saute the minced chicken until cooked through, no pink. Stir the veggies back into the chicken. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkuQqqvEyGwsQsfoQQtaLOO_vLHrhEt-8ZsxIyAJq30-rGkzRNCFNQJv6iLC2Y_C-q09el1OY3ut5p7BX7HJ2ELXPXfrsJl1vaZFKUNRYXEODtzapmbZELtkTAuM9yCuD0BAjwA/s1600/016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkuQqqvEyGwsQsfoQQtaLOO_vLHrhEt-8ZsxIyAJq30-rGkzRNCFNQJv6iLC2Y_C-q09el1OY3ut5p7BX7HJ2ELXPXfrsJl1vaZFKUNRYXEODtzapmbZELtkTAuM9yCuD0BAjwA/s400/016.JPG" alt="" id="BLOGGER_PHOTO_ID_5553899047335074098" border="0" /></a>Add some soy sauce and simmer for a minute. Then add fish sauce and fresh basil. Stir and serve over rice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFroe-9nmA1LB7SZMYiEWse5MihxSI0st0LWqwvulZ-O_tjZH4ubBUKE8gGHIkz_QxbjzMpQUqumPyNaOMDg9U78jkgsyaUnjq2DrLYYqO-Xl8J0gpxUuEhmLGqwXZhqie5rh10g/s1600/021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFroe-9nmA1LB7SZMYiEWse5MihxSI0st0LWqwvulZ-O_tjZH4ubBUKE8gGHIkz_QxbjzMpQUqumPyNaOMDg9U78jkgsyaUnjq2DrLYYqO-Xl8J0gpxUuEhmLGqwXZhqie5rh10g/s400/021.JPG" alt="" id="BLOGGER_PHOTO_ID_5553899036424043042" border="0" /></a>Very tasty! Filling, light and easy peasy. <br /><br />Enjoy.<br /><br />Thai-style Minced Chicken w/Basil and Chiles<br />1 pound ground chicken, or boneless, skinless meat chopped in a food processor<br />2 TB peanut oil, divided<br />1 small yellow onion, thinly sliced into crescents<br />1 red or orange bell pepper, cut into 1/2 inch strips and then into diamonds<br />1 TB minced garlic<br />1-2 jalapeno or serrano chiles, cut crosswise into rings<br />1 TB Thai black soy sauce<br />1 TB Thai or Vietnamese fish sauce<br />1 cup fresh basil leaves, thinly sliced<br />Ground pepper to taste<br />2 cups cooked white rice, for serving<br /><br />In wok or other stir-fry pan, heat 1 tablespoon of the oil over high heat until just smoking, then add the onion. Stir-fry for 1 minute, then add bell pepper and stir-fry for an additional minute. Add garlic and cook for another 30 seconds, then remove the pan from the heat and scrape contents into bowl.<br /><br />Heat remaining two tablespoons oil over high heat until just smoking, then add chicken all at once. Spread evenly in skillet and cook, without stirring until golden brown, 1 to 2 minutes. Stir-fry until pink is completely gone and chicken is cooked through, about 2 minutes longer.<br /><br />Return cooked vegetables to pan and add chiles. Stir-fry for 1 minute, then add the soy sauce and cook for 15 seconds. Follow with fish sauce and basil leaves and cook until just wilted, then season with pepper. Taste for balance, adding soy sauce, fish sauce, or more pepper as needed. Serve immediately with rice.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-41500279047400602542010-12-21T18:37:00.004-05:002010-12-21T18:52:08.827-05:00Updates-fun with camera phone.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HFPpEJz8az_Ad2itLEWmyMeRFkOTKTV8By2Olt5DMQEWVjlvmJW1cDqSTWy6pAcFvlDfuxl3_aA_4Z1B5Xk6p40RnmrNs60Gsv91TMWnSsYjWesv7Vp_DCgt1iOSFHig_ztfUA/s1600/IMG_20101216_194331.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 377px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6HFPpEJz8az_Ad2itLEWmyMeRFkOTKTV8By2Olt5DMQEWVjlvmJW1cDqSTWy6pAcFvlDfuxl3_aA_4Z1B5Xk6p40RnmrNs60Gsv91TMWnSsYjWesv7Vp_DCgt1iOSFHig_ztfUA/s400/IMG_20101216_194331.jpg" alt="" id="BLOGGER_PHOTO_ID_5553284152027462562" border="0" /></a>Made a quiche the other day. Came together fairly easy. Cooked easy. But had a bit of a spill over. Looks like a lava flow.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP26_DPg9cjzWCC_jI-F531t3vZhtZT-mvVJYrCl1bwnkQ_YTIR6cI9f8c2HDJTHla_xVnualLfdebNLc9C47ePmyq51oVJREMNWMvt8KrOTDLelpCPtRWidvOotZOqqFHEsXXg/s1600/IMG_20101220_190032-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 376px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfP26_DPg9cjzWCC_jI-F531t3vZhtZT-mvVJYrCl1bwnkQ_YTIR6cI9f8c2HDJTHla_xVnualLfdebNLc9C47ePmyq51oVJREMNWMvt8KrOTDLelpCPtRWidvOotZOqqFHEsXXg/s400/IMG_20101220_190032-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5553284147620730162" border="0" /></a>This photo looks great on my phone, but here it looks very washed out. A great batch of chili, served with cornbread. All tasty. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2l0i32jz8_VXDilEgt6sq2JdZlXS10MgWYjMtgFc39rVoK6pkL-rxsdOjTgCJJjy7H2vSdD_ROieU6FhQS-Rx3KvyohaPotOMlkQk3VqWdwyifNyB1H2Gsk23oohNcN7lsQ6Og/s1600/IMG_20101221_112518-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 167px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB2l0i32jz8_VXDilEgt6sq2JdZlXS10MgWYjMtgFc39rVoK6pkL-rxsdOjTgCJJjy7H2vSdD_ROieU6FhQS-Rx3KvyohaPotOMlkQk3VqWdwyifNyB1H2Gsk23oohNcN7lsQ6Og/s400/IMG_20101221_112518-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5553284138071940258" border="0" /></a>I have off this week, so I took in one of the many food trucks invading the city...<a href="http://redhooklobsterpound.com/">Red Hook Lobster truck</a>. Delicious lobster rolls! Try the Connecticut for the butter soaked angel food!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1H2xyB9OPFBBa4C6J7Lw5H949tEdJvlJeRMf7HNrzH-VJ71Tt1aWQcxrKHcg3FuShusQSF4JOF8JbWIO_2H5DZdxO-Uv4YwXejcwv5mCdHptgtvm32035G4qxQSxhcsKHbwRFIg/s1600/IMG_20101221_181841.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 326px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1H2xyB9OPFBBa4C6J7Lw5H949tEdJvlJeRMf7HNrzH-VJ71Tt1aWQcxrKHcg3FuShusQSF4JOF8JbWIO_2H5DZdxO-Uv4YwXejcwv5mCdHptgtvm32035G4qxQSxhcsKHbwRFIg/s400/IMG_20101221_181841.jpg" alt="" id="BLOGGER_PHOTO_ID_5553284134428501714" border="0" /></a>Making pizza dough tonight. Loved the look of the rising dough in the plastic wrapped bowl. Lots of awesome flavors going on there.<br /><br /><br /><br />***You remember that awesome amazing night we had at <a href="http://sseichinger.blogspot.com/2010/11/night-at-national-harbor-and-bond-45.html">Bond 45</a> a few weeks ago. Well, they've made some changes to their menu. Take a look and check them out if you get the opportunity.ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0tag:blogger.com,1999:blog-12761051.post-32113651663070810802010-12-08T16:34:00.008-05:002010-12-08T16:45:24.750-05:00Playing Catch UpYesterday I finally shared an update about our Thanksgiving and how tasty it was. Today is the rest of the highlights from the past month....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8MQbqjnD9CecZz2UkmZJaaR4jJojxGSi1xedl-KXx5MWCu9u_TzwDK-r7CH0SYCyw7IRfay6b3mYcezSNNxrXi5xKy0zrXDBTH11D_dkA0QpcAOwppE2dcfXHXJdHbt0sbxMTA/s1600/image120610+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO8MQbqjnD9CecZz2UkmZJaaR4jJojxGSi1xedl-KXx5MWCu9u_TzwDK-r7CH0SYCyw7IRfay6b3mYcezSNNxrXi5xKy0zrXDBTH11D_dkA0QpcAOwppE2dcfXHXJdHbt0sbxMTA/s400/image120610+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428773318641442" border="0" /></a>I made a yummy meatloaf. Except I think I over cooked it. I was trying to get the bacon crispy, but in the process, the actual meatloaf dried out! Bummer. I used a ground beef/ground pork blend. I also added some yummy to it. I sauted some onions and chopped bacon the meatloaf mixture, along with herbs and spices. Mmmm, not only did I drape the meatloaf in bacon, it was inside too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHb0c7FcoyRFbEg8IQC3DpooeBtnX8Xh4GC5rEKVx7iBinLxVW_LRQ6YrwKr2IgDV0sQe67CoTG2huoNZyL6nvmDXY0keyCPW64mvMaZ7D5qGcmIyQck5_NC0kYf64sNVSD60-w/s1600/image120610+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHb0c7FcoyRFbEg8IQC3DpooeBtnX8Xh4GC5rEKVx7iBinLxVW_LRQ6YrwKr2IgDV0sQe67CoTG2huoNZyL6nvmDXY0keyCPW64mvMaZ7D5qGcmIyQck5_NC0kYf64sNVSD60-w/s400/image120610+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428627005249122" border="0" /></a>Here's the meatloaf with mashed potatoes and corn. Lots of gravy help with the dryness!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNfSk-HLyIsT7dVLcPd-XwIT4TKzz1f54GMrv6ATZDF0lmFYyYVHg7Ne4FSoBeSpMcYETtzCpVWBrh5x0_blQqdhDPxdG6IFkokFczB1aHKLt3MVsvMVOe1EscSjIey8riBhljQ/s1600/image120610+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYNfSk-HLyIsT7dVLcPd-XwIT4TKzz1f54GMrv6ATZDF0lmFYyYVHg7Ne4FSoBeSpMcYETtzCpVWBrh5x0_blQqdhDPxdG6IFkokFczB1aHKLt3MVsvMVOe1EscSjIey8riBhljQ/s400/image120610+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428539271935874" border="0" /></a>This was a delicious quiche. Sauted potatoes, a French herb pork sausage and Havarti and dill. So tasty and satisfying.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUElIIs8EoPDwg1HwN_BAr7AOMbTmXG8aWz6-I-PiYNmzSKZfQvuORpifcy5qkI-92XFk-uLjuiwAI6ZcElTOkgd6LYpQ75Im9T_35lQJbJXxCs-7RT7G2xwlQldzTstaqYSDYw/s1600/image120610+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUElIIs8EoPDwg1HwN_BAr7AOMbTmXG8aWz6-I-PiYNmzSKZfQvuORpifcy5qkI-92XFk-uLjuiwAI6ZcElTOkgd6LYpQ75Im9T_35lQJbJXxCs-7RT7G2xwlQldzTstaqYSDYw/s400/image120610+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428480215085202" border="0" /></a>Here's the quiche just as it was about to come out of the oven. Yes, I used a pre-fabbed crust. It was a quick to do. All good.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMocWuJWId8RuVYBZjjj7ZBsrNb-Jmi57DUGsI2f4EvKts6uLOJIG_CCucYbnXTqg775M-vATaydiJcasP23hdE_tvV1Pc2Cs8KB2CsLYYixUVt2aZIgFgsiIihyphenhyphenczdcczTw__3A/s1600/image120610+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMocWuJWId8RuVYBZjjj7ZBsrNb-Jmi57DUGsI2f4EvKts6uLOJIG_CCucYbnXTqg775M-vATaydiJcasP23hdE_tvV1Pc2Cs8KB2CsLYYixUVt2aZIgFgsiIihyphenhyphenczdcczTw__3A/s400/image120610+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428369358128738" border="0" /></a>Here was a thrown together Asian style stir fry with green beans and pork tenderloin medallions. I coated the pork with cornstarch and Asian 5-spice. The sauce was soy, ginger, garlic and oyster sauce. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVa_ubha9XHVCfYw5CXENGncasrSkwIibRtapQF28aHGLcNomw8C6uBmMvbKBhEcKX0Q17O6n9bBH0eEbddWteiNLU8qcvnHWAWvdb7jLsDXRWhTSqrOSPknnyA8-rI6jGjuaOg/s1600/image120610+080.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcVa_ubha9XHVCfYw5CXENGncasrSkwIibRtapQF28aHGLcNomw8C6uBmMvbKBhEcKX0Q17O6n9bBH0eEbddWteiNLU8qcvnHWAWvdb7jLsDXRWhTSqrOSPknnyA8-rI6jGjuaOg/s400/image120610+080.jpg" alt="" id="BLOGGER_PHOTO_ID_5548428231662402258" border="0" /></a>I found hangar steak for cheap! It had been in the freezer for awhile and one night when I had no idea what was for dinner, I pulled it out, thawed and rubbed it down with a spicy blend of herbs and spices. Paprika, a few types of chiles, garlic, cumin...salt and pepper. Cooked until medium raw, sliced and tossed with sauted peppers and onions. A fast delicious dinner!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-75744443560392296082010-12-07T07:30:00.000-05:002010-12-07T14:02:09.953-05:00Post-ThanksgivingHi There! No excuses anymore. I'm a horrible blogger. Believe me...my bad blogging is the top cause of any and all guilt I have. <br /><br />So, with a full on guilt trip...here is the better late than never recap of Thanksgiving 2010!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr5sh8-9NWD36BMC6X8rxj9mpVFOSe8AOUQU1keGjTJshnONiT6CMRY69i2Hn3yj0f8ZSPkrsiYNLZc8Sl1cQJpMqrUnVeqqqrCEGpRmjNXnjz6-wf7uzDUMeA4e1LyXS1JJPaQ/s1600/image120610+043.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014857998664498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOr5sh8-9NWD36BMC6X8rxj9mpVFOSe8AOUQU1keGjTJshnONiT6CMRY69i2Hn3yj0f8ZSPkrsiYNLZc8Sl1cQJpMqrUnVeqqqrCEGpRmjNXnjz6-wf7uzDUMeA4e1LyXS1JJPaQ/s400/image120610+043.jpg" /></a> I made a batch of roasted butternut squash and turnips. I peeled and tossed with olive oil, salt, pepper and rosemary. I was excited, but in the end...it didn't work for me. The turnips were bitter and the squash had no flavor. Just blah. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcmIr0PwzJgNU2AkYU9XkBTx0kZeepwpHwXm0UxxcENK0Zn1NDOUpxwURSjVUkrIderJCSheHUn_8DIKZYAWllV8Ry1gyk61SDy2trdxOVgHXPl8rZHerpueZyeGKW-knckL8cQ/s1600/image120610+045.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014796116993986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcmIr0PwzJgNU2AkYU9XkBTx0kZeepwpHwXm0UxxcENK0Zn1NDOUpxwURSjVUkrIderJCSheHUn_8DIKZYAWllV8Ry1gyk61SDy2trdxOVgHXPl8rZHerpueZyeGKW-knckL8cQ/s400/image120610+045.jpg" /></a>I made a bunch of compound butter for the turkey. Rosemary, thyme, sage and parsley with salt and pepper. I put this under the skin of the turkey, then used it to baste! Mmm.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk0BPcuHz80vwl5bcGmWAwyotkL50h4TVweVRYBZVW3l7x3B0giHCA2KZmHWVLqP8UVi3yCmbZOBWa7WnTaON21E751nkP2qx2ybyfg7ATiFTwWfZ0c7HzEmvgv-30qvZl_tarA/s1600/image120610+048.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014683379160738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzk0BPcuHz80vwl5bcGmWAwyotkL50h4TVweVRYBZVW3l7x3B0giHCA2KZmHWVLqP8UVi3yCmbZOBWa7WnTaON21E751nkP2qx2ybyfg7ATiFTwWfZ0c7HzEmvgv-30qvZl_tarA/s400/image120610+048.jpg" /></a> For the first time, I wanted to try making a green bean casserole. It seems to be a full on traditional Thanksgiving dish, but I've never made it, nor have I had it. But...I couldn't do things easily. I made a roux based cream sauce with sauted shallots. The beans were blanched and I topped the who thing with crispy Swedish onions. Looked great. Smelled great. I didn't like it. Still not for me. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtAc1y0Gz2GulkLP8qxUpTB_cYDgkNFDfozpgEqvKxu_JKbBDkKbnGwu2moX9xW84dHC-yZfl8Xp8u_g4-oIU2s7lP7sm5q2xJ-lsOAyQexRtwMDCTcwbEzEJZFLUFbcaRdw0lQ/s1600/image120610+051.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014554581093362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYtAc1y0Gz2GulkLP8qxUpTB_cYDgkNFDfozpgEqvKxu_JKbBDkKbnGwu2moX9xW84dHC-yZfl8Xp8u_g4-oIU2s7lP7sm5q2xJ-lsOAyQexRtwMDCTcwbEzEJZFLUFbcaRdw0lQ/s400/image120610+051.jpg" /></a> Here's my turkey. Because it was just four of us this year, I bought a turkey breast, which was brined in my awesome solution of salt, water, apple cider, smashed apples, lemon slices, smashed carrots, onions, fresh herbs and a touch of brown sugar. It was awesome!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wSp6aDU4X1jrSE1igNFFmI2D6BQDwQRPwdrcfkUw96FEnCdd8_JQc_galkHSpATsfSeqPpyto99Kzy7ZfhHEKIqedzN7FH9acOsdyu0L77VtG9e2Ru9dno-A5DPto1eHPQAOcA/s1600/image120610+055.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014427700993506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wSp6aDU4X1jrSE1igNFFmI2D6BQDwQRPwdrcfkUw96FEnCdd8_JQc_galkHSpATsfSeqPpyto99Kzy7ZfhHEKIqedzN7FH9acOsdyu0L77VtG9e2Ru9dno-A5DPto1eHPQAOcA/s400/image120610+055.jpg" /></a> Although not a great photo, I love the color of my drunken cranberries. Always tasty, especially with the addition of a little ginger this year!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJK2F1Knt4UkK32s9rU3KU5hqGQYPv2qmhQJImDhY6v-vQf9i3LETVxlGVwQuoqMvMjWOyoeZwFJ5m9C9UcmxM9rLwWxXPC1lNxK_NHQnnoWnst1_lQBAZjOvHS4-2nKQfAlQdQ/s1600/image120610+059.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548014309665241474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJK2F1Knt4UkK32s9rU3KU5hqGQYPv2qmhQJImDhY6v-vQf9i3LETVxlGVwQuoqMvMjWOyoeZwFJ5m9C9UcmxM9rLwWxXPC1lNxK_NHQnnoWnst1_lQBAZjOvHS4-2nKQfAlQdQ/s400/image120610+059.jpg" /></a> Here are the finished green beans. Like I said, looked and smelled great, but I still don't like them.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M_7QE7ZCrDQJ18CtsW0clR3BUpoXHwu_H8bL9MFQQTx_ynXxBB_kkTWOoh9Mj6wGF6L5i9uZZKHD986yoRxgbMT27WcpYGVg2QE-Oi7SRC0KaKRbn-nlu9jaWRTk7_2r11eljA/s1600/image120610+060.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548013911338268834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M_7QE7ZCrDQJ18CtsW0clR3BUpoXHwu_H8bL9MFQQTx_ynXxBB_kkTWOoh9Mj6wGF6L5i9uZZKHD986yoRxgbMT27WcpYGVg2QE-Oi7SRC0KaKRbn-nlu9jaWRTk7_2r11eljA/s400/image120610+060.jpg" /></a> Sliced turkey breast. Super juicy, not overly salty with a crisp skin!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdWOGzXQi7UwaXxjQkAeYOxH32tRG_70oriH15qtbV44m_SF9Zer2wNwG6GOo3YnTTqXBZvwefCfIivyJH5VbBqHzdQkcOwdcZYU5EMd3vSUq2PwatWKPpdLh2fjYl2yO7pn8Mw/s1600/image120610+061.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548013822328272834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcdWOGzXQi7UwaXxjQkAeYOxH32tRG_70oriH15qtbV44m_SF9Zer2wNwG6GOo3YnTTqXBZvwefCfIivyJH5VbBqHzdQkcOwdcZYU5EMd3vSUq2PwatWKPpdLh2fjYl2yO7pn8Mw/s400/image120610+061.jpg" /></a> My dressing this year. I do a traditional bread/sage/onion dressing. Since I only had the breast, I couldn't do a stuffing in the bird. I scooped the stuffing into muffin tins that were smeared with butter...drizzled a little extra broth on top, then another dollop of butter. They were crispy on the outside and soft and tasty on the inside! The dressing was the winner at this year's meal!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVFnVd2RLgUjyDFiQ2Jgukn4IjAEYrd6BRib5tU2rT2mCjbuPWgSo4ATnuEOZrYuvyGYwFi2v0Dla2xY8h6k1qquDF1odILNMfzTDf5FxS3ZAXAREaJ4WrA_5EA95ikmyDRkqWQ/s1600/image120610+075.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548013464100626722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVFnVd2RLgUjyDFiQ2Jgukn4IjAEYrd6BRib5tU2rT2mCjbuPWgSo4ATnuEOZrYuvyGYwFi2v0Dla2xY8h6k1qquDF1odILNMfzTDf5FxS3ZAXAREaJ4WrA_5EA95ikmyDRkqWQ/s400/image120610+075.jpg" /></a> Sweet potatoes...orange and white varieties. After the spiced brown sugar and butter are put on top, I cover with marshmallows. Bake until golden brown and the marshmallows are starting to get crispy. It's like a pre-dessert!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUYUug68Cei-pJWz8un5mwdZpKJ4TaSx-N7Tn4fVCHrt5QRWnZfGbe8zZ1jhIuqE2613e8AYdnwNzyORr-UTaSCdOe_ymjDJ5vaGncq5ylciemCCMVVN9dPkW9r6jI8xyfG0lpQ/s1600/image120610+067.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548012882066840818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyUYUug68Cei-pJWz8un5mwdZpKJ4TaSx-N7Tn4fVCHrt5QRWnZfGbe8zZ1jhIuqE2613e8AYdnwNzyORr-UTaSCdOe_ymjDJ5vaGncq5ylciemCCMVVN9dPkW9r6jI8xyfG0lpQ/s400/image120610+067.jpg" /></a> My plate. But something is missing?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQKm3YqKCGkMWRCJ63GlFKGCXHnCncNsB1JStRZcdFlSDC8KhVqYk7bRTByO-JMmVeWVSRvf_yMBnTuPycQDDg4MOitPxG4rqhFSpf3fZzuFCSjfpaDQcPq5F157M3yoBDOFqAg/s1600/image120610+068.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5548012736288432642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQKm3YqKCGkMWRCJ63GlFKGCXHnCncNsB1JStRZcdFlSDC8KhVqYk7bRTByO-JMmVeWVSRvf_yMBnTuPycQDDg4MOitPxG4rqhFSpf3fZzuFCSjfpaDQcPq5F157M3yoBDOFqAg/s400/image120610+068.jpg" /></a> Ahhhh, gravy. Awesome delicious gravy! </div><div> </div><div>Hope everyone had a great holiday...and Christmas is right around the corner...silly season.<br /><div></div></div></div></div></div></div></div></div></div></div></div>ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com2tag:blogger.com,1999:blog-12761051.post-22214796950308533262010-11-24T07:20:00.000-05:002010-11-24T14:24:11.895-05:00In progress<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhgtjJJVQXNkh5GcqOTsMlaUt8s23P6tY4plDwmSfLyeYC8Tr24HzwQXO5nFP2JLFFXd6M6HNFAC0WnOdvan0f-_mLsVFe3NY5u4jnN_BHzrB7b5kL8G6sLdkokKsVqlnkiTkJg/s1600/cranberries.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnhgtjJJVQXNkh5GcqOTsMlaUt8s23P6tY4plDwmSfLyeYC8Tr24HzwQXO5nFP2JLFFXd6M6HNFAC0WnOdvan0f-_mLsVFe3NY5u4jnN_BHzrB7b5kL8G6sLdkokKsVqlnkiTkJg/s400/cranberries.JPG" alt="" id="BLOGGER_PHOTO_ID_5543198293383298642" border="0" /></a>Last night I got the cranberries under control. Sure, they spilled over and made a big ass mess, but they are going to rock. I took my original Drunken Cranberry recipe and jazzed it up a bit...I've been tinkering over the years. It's now time for...<br /><br /><span style="font-weight: bold;font-size:180%;" >Drunken Cranberries 2.0<br /></span><br />Yield: Approximately 1 Quart (8 to 12 servings)<br />Cooking Time: Approximately 20 minutes<br /><br />1lb Fresh Cranberries<br />¼ cup of bourbon<br />¼ cup of triple sec<br />1 orange, juiced—it’s ok if pieces and chunks are included, but no seeds.<br />1 lemon juiced—ditto<br />1 cup sugar<br />1-2 tsp freshly grated ginger<br />1 large pear, peeled and finely diced<br />large (14-16oz) can of crushed pineapple<br />1/3 cup of the pineapple juice from the can<br /><br />Combine bourbon, triple sec, sugar, orange & lime juice and ginger root. Simmer until sugar is dissolved.<br /><br />Add rinsed and cleaned cranberries. I remove any cranberries that are soft or damaged.<br /><br />Stir into the sugar, coat all the cranberries. Continue to simmer, stirring frequently, until cranberries POP! (about 10 minutes). Half way through, add the diced pear.<br /><br />Remove from heat and add crushed pineapple and it’s juice.<br /><br />Stir until completely mixed.<br /><br />REFRIGERATE, served COLD.<br /><br />For the cranberries, I buy them, a few bags prior to Thankgiving and I throw them in the freezer, where they freeze perfectly and last the full year. I’ve also popped out a few to use as garnish in Cosmopolitans!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com1tag:blogger.com,1999:blog-12761051.post-79918310654269790742010-11-23T07:30:00.000-05:002010-11-23T09:34:40.686-05:00Grrr....When you have a newer phone and send photos you take to your email, so you can post them later...make sure the emails arrive and actually have photos attached. As I sent images, I deleted them off the camera. Save space right? Well, the emails arrived, via my phone, to my computer. Attachments and all. Except somewhere along the way, the attachments were stripped off the email. It said there were attachments, but there were no attachments. So many of the images I planned to share were gone! This is the only one that made it. Sadface. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gS8D3qfHnFQXebR9c-hInQziIO6t5Hr4k9PElbhLTvPEE3bP5FNFK8jjgTJ1_8givqkPgk1JkgZgzZsAOdKorOP6OuOO3U6QDmZNSbuepxb9Qxq6XQBu4F5SQTgxn77mZMWNNA/s1600/sschix.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gS8D3qfHnFQXebR9c-hInQziIO6t5Hr4k9PElbhLTvPEE3bP5FNFK8jjgTJ1_8givqkPgk1JkgZgzZsAOdKorOP6OuOO3U6QDmZNSbuepxb9Qxq6XQBu4F5SQTgxn77mZMWNNA/s400/sschix.JPG" alt="" id="BLOGGER_PHOTO_ID_5542752543398302050" border="0" /></a><a href="http://sseichinger.blogspot.com/2008/10/not-too-sweet-sour-chicken.html">Sweet & Sour Chicken</a>, a light version from Everyday Food. It's pretty easy, straightforward and mighty tasty. Sweet. Sour. Filling. And in generally, not nasty for you. I used less than 2 tsps of oil to cook the chicken and veggies. The place it will get you is the sugar. Ketchup, Brown Sugar and Pineapple Juice. Still good!ScottE.http://www.blogger.com/profile/02346813251871182513noreply@blogger.com0