tag:blogger.com,1999:blog-4203891842589376212024-03-02T12:28:46.002-05:00Oh Cake...because everyone loves Cake.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-420389184258937621.post-17241804333773865802013-03-05T08:43:00.000-05:002013-03-05T08:43:13.642-05:00The Butcher, The Baker, The Blogger ~ Happy Anniversary, Food Bloggers NetworkToday marks the one year anniversary of the Food Bloggers Network; an informal group of food bloggers who connect to network and to share best practices on blogging. The one thing we don't do, ever, is link to our blogs and our posts. <br />
<br />
No, the Food Bloggers Network isn't a place to spam others. What began this time last year with an idea (<a href="http://cake-o-cake.blogspot.com/2012/03/food-bloggers-network.html">this idea</a>, in fact) has blossomed into a group of 244 members (you can read member blogs <a href="http://www.google.com/reader/bundle/user%2F11147371638126844395%2Fbundle%2FFood%20Bloggers%20Network" target="_blank">here</a>). FBN is a place to ask questions of our food blogging peers and a place to share our knowledge. I've seen bloggers become subject matter experts (like my friend Carla who writes a fantastic <a href="http://www.chocolatemoosey.com/photographytips/" target="_blank">photography series</a> on her blog <a href="http://www.chocolatemoosey.com/" target="_blank">Chocolate Moosey</a>). It's a place where over the last year I have seen friendships develop (such as <a href="http://jcocina.com/healthy-snacking-with-radish-dip-recipesfromtheheart/">Jen</a> and <a href="http://www.cravingsofalunatic.com/2013/03/spicy-oven-fries-in-memory-of-momzie-recipesfromtheheart.html">Kim</a> who are running a special heart healthy series today) as bloggers advance their skill sets or come together to bring to life a special post. <br />
<br />
So today let's do what we food bloggers do best - let's enjoy a decadent treat and celebrate one year of being together. <br />
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Italian Meringue and Chocolate Mousse Cake<br />
From <a href="http://astore.amazon.com/ohc02-20/detail/0307593525" rel="nofollow" target="_blank">Mastering the Art of French Cooking Vol. 2</a> by Julia Child & Simone Beck<br />
pp. 426-429<br />
<br />
This "cake" is no more than the combination of two recipes - each using Italian meringue. One is cooked to a crispy disc and the other is folded into chantilly cream and melted chocolate to make chocolate mousse. Sandwiched together and topped with raspberries they form a crunchy and creamy contrast fit for a celebration. <br />
<br />
If you watch old episodes of The French Chef and look closely at the illustrations in Mastering the Art of French Cooking you'll notice there wasn't that concern with picture-perfect end results the internet is so obsessed with today. Rather the focus was on methodology and taste. I found it rather freeing to not pipe out my meringue and mousse but rather to just use a spoon to make each layer. Topped with fresh raspberries I have no doubt I'll enjoy the end result just as much. In fact, without going to too much trouble I was able to make this on a weeknight after work (and not hate my life whilst doing so). <br />
<br />
Note: the following is a half recipe which would easily serve 4. Please reference Mastering the Art of French Cooking for the original 8-10 person measurements. <br />
<u><br /></u>
<u>Italian Meringue</u><br />
1 cup sugar<br />
1/3 cup water<br />
2 tablespoons d'Arbo raspberry syrup (optional - not in original recipe)<br />
3 egg whites<br />
small pinch salt<br />
large pinch cream of tartar<br />
1/4 teaspoon vanilla<br />
<br />
A stand mixer is extremely helpful for this recipe. A hand mixer will do but my old favorite - a plain whisk - will require shoulders of steel or multiple kitchen helpers to take turns. Do yourself an enormous favor and use a stand mixer if at all possible.<br />
<br />
Preheat oven to 200º F.<br />
<br />
Combine the water, raspberry syrup, and sugar in a saucepan over medium heat and swirl to combine. Let slowly come to a boil and then reduce heat to low.<br />
<br />
Beat the egg whites on medium speed until peaks begin to form. Add salt and cream of tartar. Continue beating until stiff peaks form. Add the vanilla and reduce speed.<br />
<br />
Check on your sugar syrup. Increase heat and boil until mixture reaches 238º-240º F or the soft ball stage. As soon as it does remove from the heat and ever so slowly let mixture trickle into the egg whites in a thin stream, keeping the mixer running the entire time. Once all the sugar syrup is incorporated keep whipping egg whites until very stiff peaks form and mixture has cooled (about 10 minutes).<br />
<br />
Pipe, spoon, or otherwise ladle 1/3 to 1/2 of mixture (reserving remainder for chocolate mousse) onto a parchment or silpat covered cookie sheet in rounds (either large ones for a single "cake" or smaller ones for individual cakes). Bake for an hour and 15 minutes at 200º F. Turn off the oven and let cool inside the closed oven for about 30 minutes. Take out and let cool completely. <br />
<u><br /></u>
<u>Chocolate Mousse</u><br />
Italian meringue<br />
1 cup heavy cream<br />
7 ounces good quality dark chocolate (the better the chocolate the better the result)<br />
<br />
Melt the chocolate over the stove in a <a href="http://cake-o-cake.blogspot.com/p/glossary.html">bain-marie</a>. Julia and Simone add rum to their chocolate but I left mine unadulterated. You could also add Cointreau or framboise for flavor. Meanwhile, whip the cream to soft peaks (do not add sugar - once you combine with the meringue and chocolate it will be more than sweet enough). Fold the melted chocolate with the remaining meringue then fold in the whipped cream. Voilá! Chocolate mousse!<br />
<br />
Once the Italian meringue is cooked and cooled layer the meringue with the mousse and top with fresh raspberries. Serve immediately.<br />
<br />
Check back later this week as we continue the celebrations with Jen from Jen's Favorite Cookies and Stacy from Food Lust People Love! <br />
<br />
Read more from The Butcher, The Baker, The Blogger series:<br />
<a href="http://cake-o-cake.blogspot.com/2012/04/butcher-baker-blogger.html">The Butcher, The Baker, The Blogger</a><br />
<a href="http://cake-o-cake.blogspot.com/2012/06/butcher-baker-blogger-networking-101.html">The Butcher, The Baker, The Blogger ~ Networking 101</a><br />
<a href="http://cake-o-cake.blogspot.com/2012/05/butcher-baker-blogger-copyright-you.html">The Butcher, The Baker, The Blogger ~ Copyright & You</a>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com35tag:blogger.com,1999:blog-420389184258937621.post-57598164625092998082012-10-27T14:06:00.000-04:002012-10-27T14:06:19.834-04:00The Heart of the HomeWe all know that the kitchen is the heart of the home. The cozy
warmth of a boiling kettle on a cold morning; the laughter of friends
joking around with one another as a meal comes together; the
anticipation of sweet comfort as a cake bakes and my favorite: sitting
down to dinner with Thom after a long day.<br />
<br />
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<br />
I, like many of us, have fantasied about my dream kitchen for years. I have a folder of magazine clippings and a <a href="http://pinterest.com/ohcake/kitchen/" target="_blank">board full of pins</a>
featuring bright and airy country inspired kitchens. When we found our
house I knew I was still years away from that dream kitchen. Recently
renovated this kitchen has updated appliances, cabinets and flooring. It
doesn't <i>need</i> anything. But it's not my dream. Instead of bright
white and shades of calming blue we have muted shades of brown and
beige. Where I envision country touches we have contemporary flourishes.<br />
<br />
<a name='more'></a>Just
as love is blind it's not what we see on the outside but what we feel
inside that matters. Longtime friends quickly learned that our kitchen
door would be unlocked in
anticipation of their arrival and find us smiling and beckoning them in
through
the glass. Throughout the whirlwind of packing boxes and painting <i>nearly every damn room</i>
that characterized the dog days of August I thought we'd never be ready
to move in. When every other room got an overhaul the kitchen required
just a smidge of TLC to be ready for us. With the help of some
absolutely wonderful friends we managed to get the rest of the house
updated with fresh paint. Faint with the fumes we all fled to the refuge
of the kitchen for iced tea and sandwiches. When no moving trucks could
be had in Boston due to college move-in weekend (seriously, <i>do not</i>
move in Boston over Labor Day Weekend) three of Thom's buddies
magically appeared with their SUVs and pick-ups to whisk us away to our
new home. After unloading the furniture we all congregated for beers on
the deck, which is of course off the kitchen.<br />
<br />
It was
in this kitchen, a few weeks after the move that Thom said to me, "now
that we're in the house I really feel like we're a <i>family</i>." No
matter whose alarm goes off first, or who manages to grab the first
shower, Thom and I manage to meet in the kitchen where he throws open
his arms and says, "come get morning hugs!" Even now I sit typing at the
kitchen table, roasted pumpkin cooling on the stove, and I can see Thom
in the yard mowing the lawn. When he stops to unload the clippings I
can hear him singing along to his MP3 player. We have <a href="http://www.youtube.com/watch?v=XdC2IRoMq8k" rel="nofollow" target="_blank">poured our hearts into each other and this little house. </a><br />
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<br />
Blogging
has given way to the exigencies of a large yard needing tending before
the weather turns too cold coupled with the joys of home decorating. Our
simple tastes are enhanced with memories of past lives. Finding throw
pillows to match the bright teal in the Turkish carpet I purchased on a
trip to Istanbul in 2003 and which is finally out of storage. Or seeing
our beloved Boston etched in glass, a generous wedding gift from a
cousin, find a permanent home on our coffee table. I am on the hunt for a
large antique map of downtown Boston to hang over the fireplace to
remind us of our <a href="http://cake-o-cake.blogspot.com/2012/08/setting-sail-lengthy-post-about-love-in.html" target="_blank">first home together</a> among the storied streets of the North End. <br />
<br />
Many dishes have been prepared in this kitchen over the last two months, such
as the pie I'm calling "Dad's Apple Pie" because my father loved it so
much, that have provoked the simple question, "are you going to blog
about that?" I don't always have a ready answer to that. I didn't like
the blogger I was becoming - consumed with self-imposed deadlines,
focused on images and SEO, losing the writer side of myself - and I
wonder, "can I change direction and become the blogger I want to be?"<br />
<br />
But
it's never really as simple as being about the blog, right? No, buried
within that question is the deeper question, "am I being the woman I
want to be?" Two main factors (which I'm barely able to discuss with <i>myself</i>, let alone an audience - I hope you'll understand) are leading me to question my very purpose in life.<br />
<br />
Thom
tells me to not give up and maybe he's right. Perhaps where once I lost
myself in the details I can find myself again in the big picture - in
the words. Perhaps it's not about a bigger purpose but the journey.
Perhaps it's as simple as finding solace in doing something I love -
cooking - and feeding my own soul with writing.<br />
<br />
Here, in the heart of our home, I will try to find my way back to myself. <br />
<br />Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com24tag:blogger.com,1999:blog-420389184258937621.post-54438084651792201612012-08-15T11:59:00.001-04:002012-08-15T12:10:19.657-04:00Setting Sail ~ A Lengthy Post About Love in BostonThe last several weeks have been <strike>a crazy hot mess</strike> a period of intense reflection for me as we prepare to leave our beloved North End apartment and move into a home on the South Shore. Between all of the legal and financial issues with buying a home (hello new bills!), the home improvement projects (yes, there is paint in my hair), and the exhaustion of actually packing up and moving (excuse me while I sit in the corner and cry) there is also the excitement of a new place (with a yard! and a garage! and laundry... actually INSIDE the same building!) as well as the nostalgia of the time spent in the old place.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRqY_8lkEiLhkZ0uODfIGLJAm1iqky7YC71Wzz9DcpR2LytNwx5H9UacF0GWuhwvFz-RIv2Zjt_Km7L5b9ki4xgQyVYFSe5enbjHlVOgc367QpIfr3O2mfRUfBXpYSdZ77Hk3UWPx/s1600/Old+North.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRqY_8lkEiLhkZ0uODfIGLJAm1iqky7YC71Wzz9DcpR2LytNwx5H9UacF0GWuhwvFz-RIv2Zjt_Km7L5b9ki4xgQyVYFSe5enbjHlVOgc367QpIfr3O2mfRUfBXpYSdZ77Hk3UWPx/s320/Old+North.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The steeple of Old North Church seen from the harbor</td></tr>
</tbody></table>For those of you who aren't local to Boston the North End is the oldest neighborhood in the city. It was once home to <a href="http://www2.iath.virginia.edu/salem/people/c_mather.html" target="_blank">Cotton Mather</a> (famous for his role in the Salem Witch Trials) and <a href="http://www.paulreverehouse.org/bio/" target="_blank">Paul Revere</a>. We live down the street from <a href="http://oldnorth.com/site/" target="_blank">Christ Church</a>, commonly referred to as Old North Church and which schoolchildren know as the "one if by land, two if by sea" church. I love this neighborhood. But there are no yards here, which Thom desperately wants, and anyway we can't afford to buy property in the heart of downtown Boston. <br />
<br />
August is always a big month for me so it makes sense that we've moving into our first home now. My birthday is in August; I moved to Italy the August after I graduated from college; Thom's birthday is also in August and so is our anniversary. In fact, our anniversary is today - August 15th.<br />
<br />
As Shakespeare wrote, "the course of true love never did run smooth;" and although we have certainly weathered our share of stormy seas Thom and I are at our best near the water. We live three blocks from the city waterfront and have some of our best talks while walking along the harbor. Our vacations together are always to some coastal locale and we were married in a beautiful location north of Boston with a view of the ocean two years ago today. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqydEr8CuQv3RVjDdCjnsq3gUNS54XxK7ZAj_0sOzm00dP50QOE8LoGniFmrq00CD_2KoaU1_4mdhyZKLHZtD3O7hXEvi4JAtxGGp3iBV-dRbyPv1N3zsoeeBaKZ0N3uR46JB1Rksi/s1600/_MG_7586A_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqydEr8CuQv3RVjDdCjnsq3gUNS54XxK7ZAj_0sOzm00dP50QOE8LoGniFmrq00CD_2KoaU1_4mdhyZKLHZtD3O7hXEvi4JAtxGGp3iBV-dRbyPv1N3zsoeeBaKZ0N3uR46JB1Rksi/s320/_MG_7586A_2.jpg" width="176" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by M. Lovett; reprinted with permission</td></tr>
</tbody></table>Recently I was invited to join the Boston Bloggers group on an <a href="http://www.odysseycruises.com/Boston/dinner" target="_blank">Odyssey</a> cruise*. You might think I jumped at the chance because hello - it's the Odyssey! - but it meant so much more to me than that. <br />
<br />
Two years prior to the happy photo above I moved out of Massachusetts. At the time I thought I would never return to Boston except as a visitor. Just before leaving Thom took me on a Spirit of Boston <a href="http://www.spiritofboston.com/Boston/sunset-cruise" target="_blank">Sunset Cruise</a> for my birthday. We didn't know what would happen to our relationship with me moving away (but we both suspected this was the end) so we went all out. Champagne, dancing, enjoying the view from the ship and basking in memories of our time spent together in Boston. And now here was an opportunity to take another cruise as we left Boston once more - this time <i>together.</i><br />
<br />
The cruise exceeded my expectations in every way. I met some wonderful food bloggers including Leah (she was a winner at the <a href="http://cake-o-cake.blogspot.com/2012/07/maple-bacon-chocolate-chip-ice-cream.html" target="_blank">Bacon Takedown</a>!) and her husband from the <a href="http://www.examiner.com/food-mom-in-boston/leah-klein" target="_blank">Boston Family Foodie</a>, sisters Brittany and Alicia from <a href="http://tappedinboston.blogspot.com/" target="_blank">Tapped in Boston</a>, and Cristin and her husband Merrick from <a href="http://www.thefourseasonings.com/" target="_blank">The Four Seasonings</a>. And really, when you get a bunch of people together who share a common love of their city and food you're bound to have a good time.<br />
<br />
Thom and I briefly debated about whether or not to get the Odyssey highball glasses to take home but decided with the impending move to keep things simple. It sounds kind of cheesy, but four years earlier our sunset cruise came with souvenir glasses. Thom kept those glasses for all the time we were apart as a reminder of that night and now I use them as props for food blogging so we thought it would be fun to continue the tradition (next time, right?) Everything comes full circle with us. Down the hatch!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_8kJ-wSB3jmAx34JkwZIdjojwOQUhIECgRCKcolZTu-Ze_OptBy35Tqtbu_YrEANJ_PFz0ZHq45EwO5c5OVnH2f3EtxmfDgB2rYe-92rTDiMoC5OMkg702DjT1PbnsCHSOjNHYIb/s1600/peach+melba.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_8kJ-wSB3jmAx34JkwZIdjojwOQUhIECgRCKcolZTu-Ze_OptBy35Tqtbu_YrEANJ_PFz0ZHq45EwO5c5OVnH2f3EtxmfDgB2rYe-92rTDiMoC5OMkg702DjT1PbnsCHSOjNHYIb/s320/peach+melba.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cake-o-cake.blogspot.com/2012/07/independence-from-oven-day.html" target="_blank">Peach Melba Daiquiri</a></td></tr>
</tbody></table>As much as I love food, service is vastly more important to me when I go out to eat. Some of my favorite places are loved more for the service and atmosphere than for the food. I will never darken the doorstep again of a great restaurant if the service is sub-par. I have worked in the service sector and I know how challenging the average customer is (really, some people should just stay home) so I genuinely appreciate those individuals who go above and beyond to make me feel as welcome as if I were their favorite customer. Our waiter Drew was one such individual. He knew when to be present and when to leave us to enjoy ourselves. He answered our questions and found answers for us when he wasn't sure. If you're about to embark on an Odyssey cruise - ask to sit in Drew's section. Bonus - he knows which wines to pair with the meals. <br />
<br />
One of the things Thom and I have in common is our great love of food. The first time he made me dinner he cooked risotto. Since then I know he is feeling full of love whenever he says, "honey? Want me to make you a risotto?" I used to suggest we share things at restaurants so we could try different dishes but I have since learned it is better to just order what you really want (hence the Great Hazelnut Mousse Debate of 2006 - wait - that was in August too! See? Big month). So we both had the Mushroom Braised Short Ribs. I found the food on the Odyssey to be better than what I remember from the Spirit of Boston cruise but somewhat over-seasoned. For someone like Thom, whose blood is part sea salt, it was fine. For me it was a touch on the salty side. Short ribs are ubiquitous in the restaurant world these days for good reason. When done right they are damn tasty. Let's just say I am very happy I didn't have to share my portion of short ribs with my meat and potatoes vacuum of a husband. Mmm... I could go for another plate of them right now.<br />
<br />
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When not at the table enjoying our new friends Thom and I spent most of our time outside enjoying the view of Boston and the city's historic landmarks such as the <a href="http://www.nps.gov/bost/historyculture/bhm.htm/index.htm" target="_blank">Bunker Hill Monument</a> and the <a href="http://www.history.navy.mil/ussconstitution/index.html" target="_blank">USS Constititution</a>, known as Old Ironsides for her ability to withstand canon fire during the War of 1812. Have I mentioned I love this city?<br />
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We also spent time reminiscing about our time together living in the heart of Boston and making plans for our little house, fifteen miles to the south. We are older (and look it!) but no less goofy for each other than we were on our first cruise together four years earlier.<br />
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Fortunately we came back inside in time for dessert and a spin on the dance floor. I don't think Thom will ever dance again as much as he did on our wedding (which was a special request from me) but he generally obliges for a couple of songs. And really, there was red velvet cake waiting. How can you pass up red velvet cake? C'mon, it was gorgeous - look!<br />
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We ended the evening heading home to our little apartment as a light drizzle began to fall. I love Boston and I am sad to leave the city but I have a feeling this won't be the end for us here in downtown. After all, it wasn't the end of our Boston story when I left four years ago. No, I think Thom and I are just getting warmed up.<br />
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* I received two complimentary tickets for this event. I was not asked to write a review. All opinions are my own. Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com25tag:blogger.com,1999:blog-420389184258937621.post-4982669401066108032012-08-13T18:38:00.000-04:002012-08-13T18:38:21.037-04:00Nectarine Clafoutis ~ A Guest Post with Baking and Cooking, A Tale of Two LovesToday I am really thrilled to have Becky from <a href="http://bakingandcookingataleoftwoloves.blogspot.com/" target="_blank">Baking and Cooking, A Tale of Two Loves</a> guest posting. Becky and I have developed a friendship over the last few months of blogging together in the Love Bloghop and Food Bloggers Network. Becky writes a great blog featuring, as Ted Allen would say, "the food you want to eat." From <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/01/lemon-lime-poppy-seed-muffins.html" target="_blank">Lemon Lime Poppy Seed Muffins</a> to an amazing <a href="http://bakingandcookingataleoftwoloves.blogspot.com/2012/05/baked-artichoke-chicken.html" target="_blank">Baked Artichoke Chicken</a> Becky has you covered from breakfast to dinner and today - all the way to dessert with her gorgeous Nectarine Clafoutis! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmyetT0m8UZm7rXlafgQUrit9Jq3xgZdCe9Sk2Vl7Si44mhrKwK6sw96_rlfXTQYdTX1LWfOaQ16yD7NLVVEAmLChGJqwd2nhlBNCOHosBxZVWc5GQFz3H5TfCu5nhZ-n0SL9JEJy/s1600/August+2012Pix-foodbuzz+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzmyetT0m8UZm7rXlafgQUrit9Jq3xgZdCe9Sk2Vl7Si44mhrKwK6sw96_rlfXTQYdTX1LWfOaQ16yD7NLVVEAmLChGJqwd2nhlBNCOHosBxZVWc5GQFz3H5TfCu5nhZ-n0SL9JEJy/s320/August+2012Pix-foodbuzz+011.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> </div>Hello, I'm Becky from <a href="http://bakingandcookingataleoftwoloves.blogspot.com/" rel="nofollow" target="_blank">Baking and Cooking, A Tale of two Loves.</a> Today, I am a guest blogger for Jessica, while she takes time away from her blog. Jessica was a guest blogger for me, when my Dad was ill, so now I am returning the favor Jessica likes to cook and bake with wonderful dishes, like BLT Pasta, Farmers Market Pizza, Blueberry Lemon Teacake, and Berry Angel Food Baskets. Savory or sweet? I decided to make a sweet treat laden with summer fruit, Nectarine Clafoutis I just can't stop eating all the delicious fresh fruit, available this time of year. <br />
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I love the French language and started taking French in Seventh Grade all the way through my Sophomore year in High School. Then I took Latin for two years, Ugh. Latin is good for knowing vocabulary and spelling, that's about it it. Getting back to French, I can remember so much French, and I have never been to France. It is on my bucket list by the way. I rarely speak French, but I remember so much vocabulary. My husband is a crossword puzzle fanatic, and I help him out all the time. So when I saw the word clafoutis on the blogosphere, there was a French word I had never seen before and I was intrigued to say the least.<br />
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Clafoutis or do you spell Clafouti? Either way is correct. According to Google a Clafoutis is a baked French dessert with black cherries arranged in a buttered dish and covered with a thick flan or pancake- like batter. The clafoutis can be dusted with<u> </u>powdered sugar and served lukewarm or room temperature.. If other fruits such as plums, peaches, or blueberries are used in place of the cherries, it is called a Flaugnarde, another new French word. Then, I must have made a Flaugnarde, because I used Nectarines in the dish. Whatever you call this dish, it is simply delicious, bursting with the fresh nectarine flavors, wrapped in in a light tasty batter. This clafoutis is easy to make, not too sweet, and makes good use of summer fruits. I'll be making this again soon! Enjoy!<br />
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<b>Nectarine Clafoutis </b><i>Adapted from</i><b><i> <a href="http://www.preventionrd.com/2012/07/lemon-blueberry-clafoutis/" rel="nofollow" target="_blank"><span style="font-weight: normal;">Prevention RD</span></a></i></b><i> and <a href="http://fooddoodles.com/2012/03/02/lemon-blueberry-clafoutis/" rel="nofollow" target="_blank">Fooddoodles</a></i><br />
1 Tbsp butter <br />
3 large eggs<br />
1/2 cup sugar<br />
pinch sea salt<br />
3/4 cup nonfat milk, I used almond milk<br />
3/4 cup AP flour, or whole wheat flour<br />
1 tsp vanilla extract<br />
5 ripe nectarines washed, pitted and sliced<br />
1-2 Tbsp of powdered sugar for sprinkling <br />
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<b>Directions:</b><br />
Preheat the oven to 400 F.<br />
Melt the butter in the microwave. Pour into a deep 10” deep pie pan, casserole dish, or oven proof skillet. I would also spray the sides of the pan for easy removal.<br />
In a medium sized bowl, whisk together the eggs, salt and sugar. Add in the milk, flour, extract and mix well.<br />
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Arrange nectarine slices on the bottom of the prepared dish and pour the egg mixture over top. Bake 35-40 minutes, or until brown, and the egg mixture is just set.<br />
Cool for 5-10 minutes before serving, or serve at room temperature. Sprinkle with powdered sugar, if desired. My hubby put a dollop of Greek yogurt on his.<br />
Yield: 8 servings.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com10tag:blogger.com,1999:blog-420389184258937621.post-63415067391600274492012-08-06T14:27:00.000-04:002012-08-06T14:27:49.688-04:00Brodetto di Mare ~ A Guest Post by Healthy Foodie TravelsIf you've been reading Oh Cake for a while then you've heard a tale or two from my time spent living in Italy. Today my friend Kiri from <a href="http://healthyfoodietravels.net/" target="_blank">Healthy Foodie Travels</a> has a fantastic guest post to share of an Italian shellfish stew called <i>Brodetto di Mare</i>, which literally translates as "little broth of the sea." Isn't that a wonderful image to conjure up? If you enjoy flavorful, healthy food from all cultures around the world then Kiri's blog is the one for you. But I'll let Kiri tell you the rest... <br />
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Hi! I am Kiri, from <a href="http://healthyfoodietravels.net/" target="_blank">Healthy Foodie Travels</a> and I’m thrilled to guest post for Jessica today. She did a wonderful <a href="http://cake-o-cake.blogspot.com/2012/03/bostons-haymarket-and-pasta-for-one.html" target="_blank">post for me</a> a while back that now has me wanting to visit Boston not only for my beloved Red Sox, but also for its glorious farmer’s market. So let me introduce myself briefly -<br />
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<a name='more'></a>I’m a German currently living and working in a research lab in the United States, and my big passions are traveling and eating whatever I can find abroad, while still trying to keep it healthy and balanced. Having been in the U.S. for 7 years now, I do get homesick for a lot of European dishes, so today, let’s cook up Brodetto di Mare, a wonderfully flavorful Italian shellfish stew with fennel and tomatoes.<br />
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Ingredients (for 4 servings):<br />
- small fennel bulb<br />
- 4 large sea scallops<br />
- ½ pound jumbo shrimp, peeled and deveined<br />
- salt to taste<br />
- pepper to taste<br />
- olive oil, 3 tbsp<br />
- minced garlic, 1 tbsp<br />
- ground red pepper, 1 tsp<br />
- 1.5 cups dry white wine<br />
- 2 cups + 1 tbsp tomato paste<br />
- 1/3 cup freshly squeezed orange juice (about 1 orange’s worth)<br />
- orange zest, 1 tsp (about ½ orange)<br />
- 8 littleneck clams<br />
- 8 mussels, beards removed<br />
- 2 tbsp anise flavored liqueur<br />
- 2 tbsp unsalted butter<br />
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Steps:<br />
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1. Cut off the top of the fennel at the base of the stalk and remove the outer layer of the bulb if you see any bruises. Slice through the bottom portion of the base (leave root end intact!), then half the bulb and remove the core. Slice into 1/8 inch thick pieces.<br />
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2. Heat olive oil in large stainless steel pan to medium. Season scallops and shrimp with salt and pepper and sauté until lightly browned, about 2 minutes. Turn over and cook for another 2 minutes, then set aside until later.<br />
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3. Stir fennel, grlic, red pepper to the oil and cook for about 1 minutes, then add 1 tbsp tomato paste and cook for 3 more minutes, stirring constantly.<br />
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4. Add wine to deglaze, then add rest of tomato paste, orange juice and orange zest.<br />
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5. Bring to a boil and simmer uncovered for 10 minutes. Add salt and pepper to taste.<br />
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6. Add clams, mussels and liqueur and cook for another 3 to 5 minutes.<br />
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7. Add shrimp and scallops and simmer until mussels and clams have opened.<br />
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8. Stir in butter until melted, and serve.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com5tag:blogger.com,1999:blog-420389184258937621.post-57112900950794324632012-08-01T06:49:00.001-04:002012-08-01T06:49:50.769-04:00Omi Krauth’s Sugarcake (Zuckerkuchen) ~ A Guest Post by the German Foodie<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Today I'm very pleased to welcome Sofie from <a href="http://germanfoodie.com/food_blog/" target="_blank">The German Foodie</a> to Oh Cake. I first met Sofie through Foodbuzz but I really got to know her through the <a href="http://cake-o-cake.blogspot.com/p/food-bloggers-network.html" target="_blank">Food Bloggers Network</a>. She has become someone whose <a href="http://germanfoodie.com/food_blog/2012/01/22/a-morning-of-artisan-bread-baking/" target="_blank">work I admire</a> and whose personality I really enjoy. With <a href="http://cake-o-cake.blogspot.com/2012/07/baking-deli-style-rye-bread-with-thom.html" target="_blank">Thom's Austrian</a> parentage he also reads her blog which is <a href="http://germanfoodie.com/food_blog/2011/11/20/tired-of-mashed-potatoes-for-thanksgiving-try-some-german-potato-dumplings-kartoffelklose/" target="_blank">reminiscent of the recipes</a> his mother makes (just say <i>servierttenknödel</i> to watch a man go weak in the knees). I just love anyone who makes things like <a href="http://germanfoodie.com/food_blog/2012/06/11/strawberry-sour-cream-pie/" target="_blank">Strawberry Sour Cream Pie</a>. I am very excited about today's recipe that Sofie is graciously sharing with us: not only does it have sour cream (one of my secret favorite indulgences) but I love Thom's stories about his own "Candy Omi" ~ his grandmother who was so named because she always kept a drawer full of candy for visiting grandchildren. I'll let Sofie tell you about Omi Krauth and her zucherkuchen (sugar cake). And when you're done with this luscious treat be sure to visit <a href="http://germanfoodie.com/food_blog/" target="_blank">Sofie's blog</a> and drool over all the other delicious bites there. <br />
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I am an expat German living in Northeast Ohio, and blogging mostly about authentic German food and my own original recipes inspired by German food. Having grown up in the border region with France in a very cosmopolitan city, even for its size, I am also drawn to all sorts of ethnic recipes.<br />
I have been baking ever since I could hold a spoon, and it is my great passion in life. I have somehow always baked. I love to explore and experiment, to create and yes, eat what I have created. I am not just a consummate baker; I like to cook as well, especially seasonally.<br />
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A couple of months ago I was contacted by somebody seeking to reinvent a cake she remembered from her childhood. She called it a “Zuckerkuchen” or “sugar cake” but everything she was describing to me was decidedly more a “Schmandkuchen” or “sour cream cake”, or a cross between the two. Zuckerkuchen is really, really simple to make: a yeast-based dough, spread on a half-sheet baking pan, topped with cinnamon and sugar over butter or a layer of sour cream. That’s it. A Schmandkuchen is round and similar to Zuckerkuchen in that it is topped with cinnamon and sugar. The dough base can vary.<br />
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For this one I chose a short crust, lined a springform with it and topped it with sour cream, cinnamon and sugar. There are of course eggs in the sour cream topping and a little starch to get it to settle, but other than that, there’s not much more to it.<br />
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In honor of the woman whose recipe this originally was, or in whose spirit we recreated this cake, we called it Omi Krauth’s Zuckerkuchen. Enjoy!<br />
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<u>Omi Krauth’s Sugarcake (<i>Zuckerkuchen</i>)</u><br />
(Original Recipe)<br />
Crust<br />
150 g flour<br />
65 g butter<br />
65 g sugar<br />
1 knifetip baking powder<br />
1 egg<br />
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Topping<br />
500 g sour cream<br />
10 g vanilla flavor<br />
2 eggs<br />
20 g corn starch<br />
200 g sugar<br />
PLUS<br />
50 g sugar<br />
2 g cinnamon<br />
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Combine all ingredients for the crust into a mealy, cookie-like dough. Let rest in the fridge for about 20 - 30 minutes to give the butter a chance to firm up.<br />
Combine all ingredients for the topping, leave out the starch. Beat thoroughly until thick and creamy. Sift the starch on top. Put mixer on low speed and keep stirring until starch has been incorporated.<br />
Preheat the oven to 350 F. In a greased 9" springform, roll out the entire crust dough on the bottom, prick a few times w/ a fork. Pour the topping into the form and smooth. Sprinkle the sugar/cinnamon mixture on top. Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOg-5kjz1qVSFv0QmxIQhSpYw2F0_eA1upRGxX4vhfhzQX2fOOFf6qk9rXp8yzKhSJxClRWehkQF7yuRnS8esUl3m0nGsfyNVWXGYEovy0S1py_HoweieW2MjX1cZT_1I3lCd-g8w/s1600/072812_sugarcake-003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOg-5kjz1qVSFv0QmxIQhSpYw2F0_eA1upRGxX4vhfhzQX2fOOFf6qk9rXp8yzKhSJxClRWehkQF7yuRnS8esUl3m0nGsfyNVWXGYEovy0S1py_HoweieW2MjX1cZT_1I3lCd-g8w/s320/072812_sugarcake-003.jpg" width="320" /></a></div>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com11tag:blogger.com,1999:blog-420389184258937621.post-72390417210959312872012-08-01T06:49:00.000-04:002012-08-01T06:49:17.287-04:00Frozen Pumpkin Chocolate Chili Terrine ~ Fire on IceAs part of the <a href="http://marxfood.com/" target="_blank">Fire on Ice</a> challenge* this Frozen Pumpkin Chocolate Chili Terrine is the hottest frozen treat you'll ever taste. Although chilies are used in traditional dishes in Asian, Africa and South America I instantly think of Mexico when someone mentions chilies. Classic Mexican cuisine is both deeply spiced and richly nuanced in flavor. Case in point: mole sauce. That luscious dark sauce, slow cooked from recipes handed down over generations is the stuff of which my foodie dreams are made. <br />
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A terrine is classically a French country forcemeat or the container in which the forcemeat is made. For this recipe I used a basic loaf pan but you can layer the dessert into any long, narrow mold or baking pan. Line the pan with plastic wrap to ensure you can easily lift out the molded terrine once it is frozen. I had a lot of fun by myself in the kitchen playing these New World flavors (chocolate, pumpkin, chili) off of an Old World method. <br />
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<a name='more'></a>I used the mulato chili and the tepin chili. The mulato chilies are the dried form of the poblano pepper and are used in traditional mole sauces. It is a mild chili that pairs well with chocolate. The tepin chilies are small, berry-like chilies that are viciously hot at first taste but the heat fades into the background after a short time leaving you wanting another bite.<br />
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After researching a few methods I used <a href="http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html" target="_blank">Amanda & Kevin's</a> method for the base of this frozen dessert. You can also adapt this recipe to be either a true ice cream or a true soufflé but without using eggs it's neither which is why I am calling it simply a "frozen terrine." <br />
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<u>Frozen Pumpkin Chocolate Chili Terrine</u><br />
1 pint whipping cream, divided<br />
15 oz condensed milk, divided<br />
15 oz pureed pumpkin<br />
1 cup dark chocolate chips<br />
2 teaspoons vanilla, divided <br />
1 teaspoon cinnamon, divided <br />
3/4 teaspoon dried mulato chilies<br />
1/4 teaspoon ginger<br />
1/4 teaspoon tepin chilies<br />
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<u>ganache glaze</u><br />
3/4 cup dark chocolate chips<br />
1/4 cup heavy cream <br />
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You will need 3 medium-large mixing bowls as well as the terrine (or loaf pan). Chill two mixing bowls and the loaf pan in the freezer while you assemble the ingredients and <a href="http://marxfood.com/make-your-own-chile-powder/" target="_blank">grind the chilies</a>. Tip: even though you're going to clean the grinder in between, grind the mulato chilies first as they are less hot. <br />
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Over a double boiler melt the dark chocolate chips. Combine with half of the condensed milk and whisk to combine. Add a teaspoon of vanilla, 3/4 teaspoon of mulato chili, and 1/2 teaspoon cinnamon. Set aside to cool slightly, stirring occasionally to keep the mixture smooth.<br />
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In one of the chilled bowls combine the pureed pumpkin, the other half of the condensed milk, 1 teaspoon of vanilla, 1/2 a teaspoon of cinnamon, 1/4 teaspoon ginger, and a 1/4 teaspoon tepin chili. Whisk to combine.<br />
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In the second chilled bowl whip the cream to stiff peaks. Fold half of the whipped cream into the pumpkin mixture and half into the chocolate mixture. Since the warm chocolate will start to melt the cream almost immediately fold it in quickly and pop it in the freezer.<br />
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Layer the two mixtures into the lined loaf pan. You will need to freeze in between pouring the layers so that they don't combine. Store the bowls in the fridge when not in use. When the loaf pan is filled freeze it for 8 hours or overnight.<br />
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Before unmolding make the ganache by combining the chocolate and heavy cream and microwaving for 30 seconds. Whisk and microwave for 10-15 seconds at a time until chocolate is melted and mixture is smooth. Let cool slightly but whisk occasionally to keep it smooth. Unmold the terrine upside down on your serving platter and spread the ganache over the whole. Freeze until ready to serve.<br />
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Enjoy!<br />
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*I was provided with a sample of dried chilies by Marx Foods for this challenge. All text, photos, and opinions are my own. If you liked this post I hope you'll vote for me in the <a href="http://marxfood.com/" target="_blank">Fire on Ice Challenge here</a>.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com13tag:blogger.com,1999:blog-420389184258937621.post-79998434203919928922012-07-30T09:05:00.000-04:002012-07-30T09:05:08.878-04:00BLT Mac and Cheese<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> If I close my eyes I am eight years old again, curiously watching my mother and grandmother eat a shared BLT on wheat toast. The tomatoes are from Mom's garden; Grammie fried the bacon and toasted the bread while Mom was outside picking them. I was instructed to set the table and to find myself something to eat since I couldn't stomach the thought of a raw tomato. As we sit together around the end of the dining room table I watch, speechless, as they savor the sweet, salty flavors and crunch through crisp lettuce tucked between two slices of caramel colored wheat toast.<br />
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Did it really happen that way? Were the tomatoes from Mom's garden? They might have been. She's always grown them (except this year...) and Grammie often did the cooking (even at Mom's house...) and I always dutifully did what I was told... no, wait, scratch that last one. That certainly <strike>never</strike> rarely happened. <br />
<a name='more'></a>What has definitely happened is that as I've grown up my tastes have evolved. Those red orbs in Mom's garden no longer make me say, "yelch." Now I can appreciate a classic BLT as much as Mom and Grammie did. When last at the supermarket I saw that Barilla is now making their mini farfalle flavored with tomatoes and carrots and the plan for this, and other, tomato based pasta dishes sprang to life. Paired with homemade whole wheat bread crumbs this dish evokes strong memories of childhood.<br />
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<u>BLT Mac and Cheese</u> ~ serves 4<br />
4 oz of your favorite pasta (dry weight) <br />
4 slices bacon<br />
2 medium tomatoes<br />
2 cups arugula, loosely packed<br />
1.5 cups comté, grated & divided ~ may substitute Swiss, gruyere, cheddar or another cheese <br />
1/2 cup whole wheat bread crumbs<br />
1 tablespoon butter<br />
salt & pepper to taste<br />
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Preheat oven to 450º F.<br />
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Fry the bacon and set aside to drain on paper towels. When cool dice 3 slices together. Separately dice the last slice and set aside. <br />
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While the water is boiling for the pasta slice the tomatoes into thin rounds. Reserve 8-12 center slices from both tomatoes for the top of the pasta and dice the rest. Combine the bread crumbs and butter. Stir to combine. Add the single diced slice of bacon and half cup of shredded cheese. Set aside. <br />
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Cook the pasta according to the directions on the box - but drain it 30 seconds to one minute early. Combine with 1 cup of the grated cheese and stir to incorporate. Add the chopped tomatoes, the 3 diced slices of bacon and arugula. Stir well and season to taste with salt and pepper. Pour into casserole dish. <br />
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Fan the reserved slices of tomato on top and then cover with the bread crumb-cheese-bacon mixture.<br />
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Bake for 15 minutes or until top is golden brown. Serve hot.<br />
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Enjoy!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com17tag:blogger.com,1999:blog-420389184258937621.post-85716216700730933322012-07-26T11:12:00.000-04:002012-07-26T11:12:22.329-04:00Roasted Summer Vegetables ~ Guest Post for Badger Girl Learns to CookI know it's miserably hot in most places right now. Here in Boston we've had some <i>skaachaas</i> (scorchers) as well. We've also had a few insane thunderstorms. And that is the perfect time to take all those gorgeous fresh vegetables you've got in the fridge and slow roast them down into fragrantly soft deliciousness perfect for spreading on a panini. To read more about this lovely layered treat please check out my guest post on <a href="http://learntocookbadgergirl.com/healthy-blogger-thursday-oh-cake/" target="_blank">Badger Girl Learns to Cook right here</a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhqq10C4ZZwR2KmbXsQMhoEF0BP2vIW_gocfGTagNeKl6xcTo3sZbr4Z0lDAmmvIHB-rb14pAZqx7zIFD0hLJHf6OA-0LQqgruuVYWeRjtWS6PkIdlZXlazoS4vRGIFgtRaDN7pKP/s1600/roasted+eggplant+and+tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhqq10C4ZZwR2KmbXsQMhoEF0BP2vIW_gocfGTagNeKl6xcTo3sZbr4Z0lDAmmvIHB-rb14pAZqx7zIFD0hLJHf6OA-0LQqgruuVYWeRjtWS6PkIdlZXlazoS4vRGIFgtRaDN7pKP/s320/roasted+eggplant+and+tomato.JPG" width="320" /></a></div>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com1tag:blogger.com,1999:blog-420389184258937621.post-36810064210304933392012-07-25T08:32:00.000-04:002012-07-25T08:32:07.033-04:001 Minute Flourless Chocolate Cupcake ~ Guest Post by Ditch the Wheat<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Please welcome Carol from <a href="http://ditchthewheat.com/" target="_blank">Ditch the Wheat</a> today! Carol writes a great blog about living a gluten free and low carb lifestyle. From a breakfast of <a href="http://ditchthewheat.com/banana-waffles-low-carb-gluten-free/" target="_blank">Banana Waffles</a> to a dinner with <a href="http://ditchthewheat.com/rosemary-peppery-pork-tenderloin-low-carb-paleo-primal-atkins/" target="_blank">Rosemary Peppery Pork Tenderloin </a>Carol has delicious recipes that are both healthy and easy to prepare. Over the summer it seems like time flies by even faster than usual so I am very grateful to Carol for making time to share one of her low carb desserts with Oh Cake readers while Thom and I are thick in the midst of buying our first home. The best part? It's ready in one minute! But I'll let Carol tell you all about it...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCdCvoMyEthlEPU8XQWTHDALOBXO21vIdYbtqz5pPyHrYEhFwTfNAEoM6WwabpGNwlW9mY-z9cXMLII7MD6h7wAK7_MihLs7QM9TGuLUCmO4MPt_EdA9yKwIErAiyl5NKMmsGhLGJ/s1600/CHOCO+CUPCAKE+3+-+WATERMARK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxCdCvoMyEthlEPU8XQWTHDALOBXO21vIdYbtqz5pPyHrYEhFwTfNAEoM6WwabpGNwlW9mY-z9cXMLII7MD6h7wAK7_MihLs7QM9TGuLUCmO4MPt_EdA9yKwIErAiyl5NKMmsGhLGJ/s320/CHOCO+CUPCAKE+3+-+WATERMARK.jpg" width="320" /></a></div><br />
I would like to thank Jessica for letting me guest post on Oh Cake. Most of all I am thankful for her starting <a href="http://cake-o-cake.blogspot.com/p/food-bloggers-network.html" target="_blank">The Food Bloggers Network</a>. This is where I “met” Jessica and have come to regard her as one of my blogger friends and mentors. I love The Food Bloggers Network for the wealth of information that it provides. I feel my blog, <a href="http://ditchthewheat.com/" target="_blank">Ditch The Wheat</a>, has benefited from it. <br />
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<a name='more'></a>Now onto the best part! What can a food blog that is devoted to low carb, gluten free recipes bring to Oh Cake readers? Well, a delicious, 4 ingredient low carb, gluten free cupcake of course. I wanted to provide you with something that did not require any special ingredients or skills. The cupcake will probably be the fastest cupcake you have ever made. Drum roll….. 1 minute to bake. Best of all if you love to bake you probably have the ingredients in your pantry right now. Let’s get started making what I call the 1 Minute Flourless Chocolate Cupcake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQCtbUWXceP-J9Kj0xQVHej1c41RBVtnWfHyV9gHCUHB8zZF2ybNzMINYI00UaYke-4hvT53J4uf2b5BwD9bfrEmxuLNgZAXTrof7cVytG-5su_ofLWK_egZ-PSfjpdmS-mV4qDzP/s1600/CHOC+CUPCAKE+2+-+WATERMARK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQCtbUWXceP-J9Kj0xQVHej1c41RBVtnWfHyV9gHCUHB8zZF2ybNzMINYI00UaYke-4hvT53J4uf2b5BwD9bfrEmxuLNgZAXTrof7cVytG-5su_ofLWK_egZ-PSfjpdmS-mV4qDzP/s320/CHOC+CUPCAKE+2+-+WATERMARK.jpg" width="320" /></a></div><br />
You need:<br />
• 1 egg<br />
• 2 tbsp of unsweetened cocoa powder<br />
• 1 tbsp of preferred sweetener *I used raw honey, but if you are not used to making anything low carb you might prefer to start with 2-3 tablespoons of your preferred sweetener .<br />
• 1/4 tsp of baking soda<br />
Instructions:<br />
• In a bowl mix together the egg, cocoa powder, and sweetener. Lastly add the baking soda and mix.<br />
• Pour the batter into microwavable <a href="http://www.amazon.com/Wilton-415-9400-Silicone-2-Inch-Reusable/dp/B000FPX4GC/ref=sr_1_1?ie=UTF8&qid=1342893174&sr=8-1&keywords=silicone+cupcake+liners" target="_blank">silicone cupcake liners</a>, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too. I found that one batch made 3 cupcakes. *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.<br />
• Microwave all three cupcakes at once for 1 minute or until baked. *Note, the batter will rise very high at first and then deflate as it is finished baking.<br />
• Test the cupcakes for doneness by inserting a toothpick in the middle. If the toothpick comes out clean it is finished, if not microwave for a few more seconds.<br />
• Eat!<br />
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For a topping I chopped up strawberries. You could use whipped cream, or drizzle a simple icing/syrup over the cupcakes (Little Debbie Cupcake style), the choices are endless.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp2TvVUcVtYMunnIIPXevB71kaFWECspjbYwnRzTXhqT_e70ZwtlGwYuokG8hRLM_4U_MzWMh2-g704EnLsZoHAlZuKNgd_AIJzVdMacppugo1y2MQWBp9a918Ld82kEBYD0frAPN/s1600/CHOC+CUPCAKE+1+-+WATERMARK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxp2TvVUcVtYMunnIIPXevB71kaFWECspjbYwnRzTXhqT_e70ZwtlGwYuokG8hRLM_4U_MzWMh2-g704EnLsZoHAlZuKNgd_AIJzVdMacppugo1y2MQWBp9a918Ld82kEBYD0frAPN/s320/CHOC+CUPCAKE+1+-+WATERMARK.jpg" width="240" /></a></div><br />
Enjoy,<br />
Carol<br />
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PS: If you enjoyed this recipe you’ll love the low carb, gluten free cookbook I’m coming out with. Be sure to follow <a href="http://www.ditchthewheat.com/" target="_blank">Ditch The Wheat</a> for updates on the book, and more low carb, gluten free recipes.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com33tag:blogger.com,1999:blog-420389184258937621.post-26634385642356177792012-07-23T09:48:00.000-04:002012-07-23T09:48:03.043-04:00Fresh Peas with Parmesan & PancettaDuring my first year living in Bologna I shared an apartment with four other women. Three of us remained the entire year while the other two rooms saw a rotation of both American and Italian housemates - and one lovely lady from South America. She stayed with us but very briefly but she left an indelible mark on me when she made fresh peas with pancetta.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-z97VJQ-LP41Icn5oeF2TNgvqsvEObxmb-9dCQPGRtpyAVPYZ1Cc3URxZyK2YhdTGCwxFqPnlpFBdwA054IhSiTDCsrW9MigUSfsgoBLWaprJynXFZcxviq_RGa6jGBlGfhOajmrJ/s1600/fresh+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-z97VJQ-LP41Icn5oeF2TNgvqsvEObxmb-9dCQPGRtpyAVPYZ1Cc3URxZyK2YhdTGCwxFqPnlpFBdwA054IhSiTDCsrW9MigUSfsgoBLWaprJynXFZcxviq_RGa6jGBlGfhOajmrJ/s320/fresh+peas.jpg" width="239" /></a></div>I had never tasted fresh peas before that moment. Had never sat and shelled peas into a colander. Had never paired their sweet, starchy flavor with a salty, fatty richness like pancetta. They were the simplest thing in the world - and an utter novelty to me. On a recent trip to a market near a friend's house I was surprised to see a display of locally grown produce that included fresh peas. As I excitedly scooped up a bag I had but one thought in my mind: had Thom already eaten all the pancetta?<br />
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<a name='more'></a><u>Fresh Peas with Parmesan & Pancetta</u><br />
2.5 cups fresh peas in the shell, yields approximately one cup peas<br />
1/4 cup pancetta, cubed*<br />
water, substitute chicken stock for more flavor <br />
parmesan, to taste<br />
parsley, to garnish<br />
salt & pepper to taste<br />
<br />
Shell the peas into a colander and rinse well. In a pot set over medium-low heat begin to render the pancetta (*I had promised Thom he could eat the pancetta so I left mine as a whole piece and simply set it aside when cooked for him. I recommend cubing the pancetta and serving it mixed in with the peas). Do not over cook the pancetta!<br />
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Add the rinsed peas and enough water to cover. Raise the heat to a simmer and let cook until peas are tender, about 20 minutes. Drain any remaining water, season with salt & pepper, garnish with parmesan shavings and parsley and serve hot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jZwvlGF8DZa8jzEvvb2nxMHrDaeaa8VRJ8CUGsWI0fIwvtrgXH55ih2pYAudQaj5so4h-yFnKGFvx8cSiE60kDG8aKZ-l2O76EUaFOEp-1uXhfVaeitCm-Cr10_FfNHYVCDIvkKJ/s1600/finished+peas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jZwvlGF8DZa8jzEvvb2nxMHrDaeaa8VRJ8CUGsWI0fIwvtrgXH55ih2pYAudQaj5so4h-yFnKGFvx8cSiE60kDG8aKZ-l2O76EUaFOEp-1uXhfVaeitCm-Cr10_FfNHYVCDIvkKJ/s320/finished+peas.jpg" width="320" /></a></div><br />
You can serve these peas as a side dish or stir them into your favorite creamy pasta dish for an added depth of flavor and color. <br />
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Enjoy!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com8tag:blogger.com,1999:blog-420389184258937621.post-68070329876613594362012-07-21T08:58:00.001-04:002012-07-22T11:17:36.043-04:00Wine Tasting with the Traveling Vineyard<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> When my good friend Joanna suggested coming over for a wine tasting party I said, "wine? Why not!" Joanna is a talented and funny woman and I had no doubt this summer evening soiree would be full of creative touches. What I had absolutely no idea of was how much fun we would end up having at a <a href="http://www.myttv.com/content/my-story.aspx" target="_blank">Traveling Vineyard</a> wine tasting party.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhyphenhyphenHqqQIpboo2RZzHJ0xBC0FVTCL5FEpC_guQI34s8o3XNPmnW6bVwGjxrjSbn7Ea8Pa4z4Kp6ByWA-cNEeUcicS7TRQ9NSMMnbvb_0yOreDp-yYkg_0uVJGa_0lq23ab9PNdL8wh/s1600/wine+tasting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqhyphenhyphenHqqQIpboo2RZzHJ0xBC0FVTCL5FEpC_guQI34s8o3XNPmnW6bVwGjxrjSbn7Ea8Pa4z4Kp6ByWA-cNEeUcicS7TRQ9NSMMnbvb_0yOreDp-yYkg_0uVJGa_0lq23ab9PNdL8wh/s320/wine+tasting.jpg" width="230" /></a></div><br />
For me learning about wine is like learning another language. You struggle to master the basics and once you do there is a brief moment of euphoria where you think, "hey! I just said a sentence in this new language!" And then you realize you have years of study ahead of you to learn how to have a conversation. So the more I learn about grape varietals, <a href="http://en.wikipedia.org/wiki/Terroir" target="_blank">terroir</a>, and tasting terminology the more I realize I am at the level of Intro Wine Language 101 and have a vast, unexplored territory of knowledge yet to acquire. Our Traveling Vineyard consultant, Kelleyrobin, was perfect because while she <a href="http://www.myttv.com/content/learn-about-wine.aspx" target="_blank">educated us on the wines</a> we were tasting she made it fun and entertaining and didn't "speak" above our heads.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg95RVyckFr0jvaW_Mr1Ur3_xkuR0rxUY8ae7m_mFVDyAJVVN-q_knGzoUXwGnkfcFADbr0Wn0ZilyWc4_gCy1hpZTVWlw2dsXWPnt20LJ9zxncUGCMRWiHhwysY-2yFs3rA4vYK6/s1600/sunflowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVg95RVyckFr0jvaW_Mr1Ur3_xkuR0rxUY8ae7m_mFVDyAJVVN-q_knGzoUXwGnkfcFADbr0Wn0ZilyWc4_gCy1hpZTVWlw2dsXWPnt20LJ9zxncUGCMRWiHhwysY-2yFs3rA4vYK6/s320/sunflowers.JPG" width="320" /></a></div><br />
While we went through the five wines with Kelleyrobin we also paired them with different foods Joanna had prepared to see how the wine changed and improved when paired with different flavors:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd_snWdl5gK7HgNYs1EmB4vFlZWw-M32I9eJOfAahTDphiyQMLpokwYuqVEq85LWuiZB23dBzkoZ_A8ug73EJVVsGMEEu-hFADDUyDSE6OdjIMQvH0c57ZlO9jO1P2UFHmA-8ZF5F/s1600/party+plate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZd_snWdl5gK7HgNYs1EmB4vFlZWw-M32I9eJOfAahTDphiyQMLpokwYuqVEq85LWuiZB23dBzkoZ_A8ug73EJVVsGMEEu-hFADDUyDSE6OdjIMQvH0c57ZlO9jO1P2UFHmA-8ZF5F/s320/party+plate.JPG" width="320" /></a></div><br />
Caballeria de Luna (Moscato, Viura and Verdejo) ~ paired with fruit kebabs. The citrus notes in the wine complimented the fruit perfectly. To me this wine embodied the spirit of a relaxed summer evening on the patio.<br />
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Bright Eyed Bird (Pinot Grigio) ~ I was amazed at how the flavors of this wine changed when sipped with a bite of brie.<br />
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Desvia (Rioja) ~ Joanna prepared a spinach and berry salad with pecans and gorgonzola. Although a fuller bodied red this wine matched well to the strong flavors of the salad and the fresh berries in the salad complimented the berry notes in the wine. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpseC0HWghcVDsggyZIR5n54M943fyUUH9m-EQjSu4hHjP-J5DA7L460ynxPGfZMtA3q1HlS8kS4wwF4V35naNJ_L8QFzOVe_xhC_Caka_hSHbKCN5z94ZCnKDNin0nibKEDwXVM_/s1600/tealight.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpseC0HWghcVDsggyZIR5n54M943fyUUH9m-EQjSu4hHjP-J5DA7L460ynxPGfZMtA3q1HlS8kS4wwF4V35naNJ_L8QFzOVe_xhC_Caka_hSHbKCN5z94ZCnKDNin0nibKEDwXVM_/s320/tealight.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A lovely candlelit evening</td></tr>
</tbody></table>zin-FAN-del (California) ~ although the name is a little hokey the wine exuded the peppery-fruity notes that Thom really loves. Joanna prepared a creamy chicken & pasta dish to go with this wine. I'm sure if he wasn't being polite being in a room (mostly) full of ladies Thom would have sat back with the bottle on the patio and said, "you guys go on ahead. I'm good right here."<br />
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Tanglerose (sweet, dessert style rosé) ~ This was our dessert wine and pair it with desserts we did! All of Joanna's guests brought some kind of dessert and so we had cookies, blueberry crumble pie, apple cream pie and ice cream cake. <br />
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As the education portion of the evening drew to a close we congregated around the firepit for conversation and one last treat: S'mores!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-On4baqNUpdpDeG0ofj91nX2QmEjAJnBY8SkREfnJKncEaGhvaX6066T3Qe3vb7XzRKnRpI8SfagAxog-kg5Hb2SE-N-F2veZfp7DBVdqQ6SGauovCRBNxUqCrY5SWBW4906eXRR7/s1600/firepit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-On4baqNUpdpDeG0ofj91nX2QmEjAJnBY8SkREfnJKncEaGhvaX6066T3Qe3vb7XzRKnRpI8SfagAxog-kg5Hb2SE-N-F2veZfp7DBVdqQ6SGauovCRBNxUqCrY5SWBW4906eXRR7/s320/firepit.JPG" width="320" /></a></div><br />
If you're local to Greater Boston I definitely suggest booking a tasting with Kelleyrobin*. If you live outside the Boston area the <a href="http://www.travelingvineyard.com/free-home-wine-tasting/" target="_blank">Traveling Vineyard has consultants in 27 other states</a>. Thom and I plan on hosting an autumn party where we'll try some of the <a href="http://www.myttv.com/shop/catalog.aspx" target="_blank">heavier reds</a> in the Traveling Vineyard repertoire. I really like that Kelleyrobin will tailor the tastings to suit the host's tastes and preferences and I'm really looking forward to coming up with a pairing menu for the wines! <br />
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*To book a tasting please <a href="http://www.myttv.com/content/my-story.aspx" target="_blank">visit Kelleyrobin's website</a>. I received no compensation or product for this review nor was I asked to provide a review. All opinions stated are my own. We just really had a good time!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com5tag:blogger.com,1999:blog-420389184258937621.post-16752532637866066462012-07-16T11:54:00.002-04:002012-07-16T12:36:43.145-04:00Farmer's Market Pizza ~ Food Unchained<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> I'm not a food snob when it comes to chain restaurants. I've had some lovely meals and experiences in chains and some of my best friends from my days "on the line" got their start as cooks in chain restaurants. So when the Foodie Stuntman (the writer behind <a href="http://crazyfoodiestunts.blogspot.com/" target="_blank">Crazy Foodie Stunts</a>) proposed a challenge to members of the <a href="http://cake-o-cake.blogspot.com/p/food-bloggers-network.html" target="_blank">Food Bloggers Network</a> to recreate a chain restaurant meal at home I decided to tackle one of my favorite chain restaurant dishes: <a href="http://www.unos.com/menus/deepdish.php" target="_blank">Uno's Farmer's Market Pizza</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmadPfAKLP_dXXUpNclJq0q220qTmOPtwBpwkBkx93DCMLNrI-lpnYc0xl0PDvlAxwwZURYCAei-AR9Z2QmX6On2ohQAT0uuFplVem3eh5WvjSkh4BjeYFqQZ38lAYkkO8MPx6BCO/s1600/farmer's+market+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmadPfAKLP_dXXUpNclJq0q220qTmOPtwBpwkBkx93DCMLNrI-lpnYc0xl0PDvlAxwwZURYCAei-AR9Z2QmX6On2ohQAT0uuFplVem3eh5WvjSkh4BjeYFqQZ38lAYkkO8MPx6BCO/s320/farmer's+market+2.JPG" width="320" /></a></div><br />
The Uno's version is loaded with three cheeses and has a thick crust slick with olive oil. The vegetables are piled high and the flavors are heightened by all of that fat. If you learn one thing in culinary school it's that "fat carries flavor" and is one reason why this pizza is so tasty: it's swimming in fat (about three days worth for me - yipes!) I'm neither a nutritionist nor slim, but I am trying to limit my intake of fats and so for this Food Unchained post I made a reduced fat version of the Farmer's Market Pizza using a homemade crust, fresh vegetables and a limited amount of cheese.<br />
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<a name='more'></a><u>Food Unchained Farmer's Market Pizza</u><br />
crust ~ adapted from <a href="http://astore.amazon.com/ohc02-20/detail/0312362919" target="_blank">Artisan Bread in Five Minutes a Day</a>; makes 2<br />
3.25 cups AP flour <br />
1.33 cups warm water<br />
2 tablespoons olive oil <br />
1/2 tablespoon sugar<br />
1/2 tablespoon dried oregano <br />
2.25 teaspoons granulated yeast<br />
2 teaspoons salt<br />
.25 teaspoon truffle salt<br />
<br />
Toppings<br />
3/4 cup fresh mozzarella<br />
1/4 cup feta<br />
1/2 cup fresh spinach<br />
1/2 cup fresh basil<br />
1/2 cup red onion, thinly sliced <br />
8-12 olives, pitted<br />
1 medium tomato, sliced<br />
1/2 cup eggplant, thinly sliced<br />
salt & pepper to taste<br />
olive oil, as needed<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDimtocZ-CiUlk3NuPkSnuUjBsKPVKWEMqW7sW3ePIgTvyYmj7QFKU2JzWSUNO1RQszkM2nfNMA5NzyWpQb3HGoGUk-wiHdKJ457oKrXJni2wjPKxbSAL_fgQ6CzJOU1UGY8n9fIf/s1600/farmer's+market+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNDimtocZ-CiUlk3NuPkSnuUjBsKPVKWEMqW7sW3ePIgTvyYmj7QFKU2JzWSUNO1RQszkM2nfNMA5NzyWpQb3HGoGUk-wiHdKJ457oKrXJni2wjPKxbSAL_fgQ6CzJOU1UGY8n9fIf/s320/farmer's+market+1.JPG" width="320" /></a></div><br />
Combine all ingredients for the crust except flour in a large bowl. Mix in the flour, stirring with a wooden spoon, until incorporated. Loosely cover (I use a plate) and let rise for 2 hours. You may keep dough covered in the fridge for up to twelve days. Dough is easiest to use when cold so I suggest chilling for at least an hour.<br />
<br />
When you're ready to bake the pizza coat your hands in a small amount of olive oil and divide dough in two. Stretch or roll out the dough on a silpat. Cover with your toppings and let rest for 20 minutes. While the dough is resting preheat the oven to 425º F. Bake pizza for 25-35 minutes and serve hot.<br />
<br />
The verdict: while not a deep dish pizza this version is still loaded with flavor. I loved the addition of the salty olives and all of the fresh herb flavor from the basil. The Uno's version used caramelized onions while I used fresh sliced onions to limit the amount of fat. However, considering this is fairly low-fat for a pizza I think next time I will caramelize the onions first to bring out their sweetness.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD60MY4hUKiQvAAAuJKAKDNOgYZqquU1Dl3iLBPDAPK3GeUsBHTcs_ZPnc5ei71Ji26ugDoRwZistL0FTi42TlLqyuwrR96KYh9ULU6AECn2RNUqT6ndMvMd5Zw2MCjQps7kw8vFOC/s1600/farmer's+market+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD60MY4hUKiQvAAAuJKAKDNOgYZqquU1Dl3iLBPDAPK3GeUsBHTcs_ZPnc5ei71Ji26ugDoRwZistL0FTi42TlLqyuwrR96KYh9ULU6AECn2RNUqT6ndMvMd5Zw2MCjQps7kw8vFOC/s320/farmer's+market+3.JPG" width="320" /></a></div><br />
Check out all the Food Unchained co-hosts to see what they created from chain restaurant menus: <br />
<a href="http://crazyfoodiestunts.blogspot.com/2012/07/food-unchained-vinegar-brined-baby-back.html" target="_blank">Crazy Foodie Stunts ~ Vinegar Brined Baby Back Ribs</a> <br />
<a href="http://www.cookistry.com/2012/07/unchained-cheddar-biscuits.html" target="_blank">Cookistry ~ Cheddar Bayou Biscuits</a><br />
<a href="http://lconeday.blogspot.com/2012/07/food-unchained-alice-springs-chicken.html" target="_blank">Living Low Carb... One Day at a Time ~ Outback's Alice Springs Chicken</a><br />
<a href="http://cake-o-cake.blogspot.com/2012/07/farmers-market-pizza-food-unchained.html" target="_blank">Oh Cake ~ Uno's Farmer's Market Pizza </a><br />
<a href="http://www.doesnotcookwellwithothers.com/2012/07/food-unchained-lemon-blackberry.html" target="_blank">Does Not Cook Well With Others ~ Lemon Blueberry Cupcakes</a><br />
<a href="http://mommasmeals.wordpress.com/2012/07/16/chicken-milanese/" target="_blank">Momma's Meals ~ BBQ Ranch Burger</a><br />
<br />
What is your favorite restaurant meal? <br />
<a href="http://www.inlinkz.com/script.php?" id="173301&nojump=1&key=ILJqS5vZJsYpY"></a>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com19tag:blogger.com,1999:blog-420389184258937621.post-24630507987351072262012-07-15T08:21:00.000-04:002012-07-15T08:21:30.555-04:00Baking Deli Style Rye Bread with Thom ~ A Guest Post for The German Foodie<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Ever since I made the <a href="http://cake-o-cake.blogspot.com/2012/04/morel-brioche-with-onion-jam-swirl.html" target="_blank">Morel Brioche</a> Thom has been asking to bake bread together. Now, I like fresh bread as much as the next person, but I admit I'm a little intimidated by yeast doughs. When I won <a href="http://germanfoodie.com/food_blog/" target="_blank">The German Foodie's</a> giveaway for the cookbook <a href="http://astore.amazon.com/ohc02-20/detail/0312362919" target="_blank">Artisan Bread in Five Minutes a Day</a> however, it seemed like the universe, as well as Thom, were telling me to get over my fears and bake. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_HgQVxHjVnPCUb1E13ST9jm8B47BG3vYl_xT__rrpnXDOYivVHT0fK1ToXre5pNuWGi1CORuPBcwWn9skV_ojDSU-7msRs9lZR855rxmuvwwbdYlWesVfM-Q4Tmt5I5mBuuVU_qv/s1600/rye+bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_HgQVxHjVnPCUb1E13ST9jm8B47BG3vYl_xT__rrpnXDOYivVHT0fK1ToXre5pNuWGi1CORuPBcwWn9skV_ojDSU-7msRs9lZR855rxmuvwwbdYlWesVfM-Q4Tmt5I5mBuuVU_qv/s320/rye+bread.JPG" width="320" /></a></div><br />
The German Foodie is a fantastic blog written with intelligence and great cooking savvy. As a German living in Ohio Sofie writes about her favorites from home as well as a few Americanized treats. I am in love with her <a href="http://germanfoodie.com/food_blog/2012/03/21/peachsour-cream-pie-with-streusel-topping-plus-some-awards/" target="_blank">Peach Sour Cream Pie</a>. Seriously. Go look at it and tell me you're not drooling! While you're there check out Thom's and my adventures in bread baking... with the book that Sofie sent! Click <a href="http://germanfoodie.com/food_blog/2012/07/15/guest-post-oh-cake-deli-style-rye-bread/" target="_blank">here to get the recipe</a>.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com2tag:blogger.com,1999:blog-420389184258937621.post-10836568175049014652012-07-13T11:01:00.000-04:002012-07-13T11:01:27.182-04:00Maple Bacon Chocolate Chip Ice Cream Sandwich Cookies<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Yup, you read that correctly: Maple Bacon Chocolate Chip Ice Cream Sandwich Cookies. What's better than a salty-sweet chocolate chip cookie? One with bacon in it of course! And in summer to beat the heat? Slather it with maple ice cream and add cold and creamy to the heady mix of flavors and textures.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjuNtaoSt6Uf8IdudjPQYL2ALlR-dyS3QC5HNXHCxn5Ibcb5hgwiFKAOTfrVtR0RZ7oVJrHJimzITVBAvt2AvEH8iM-YFkVMmlJz8CLICoWZeaF2NY82VCWIMKSqHnBd_AM6QYSON/s1600/cookie+sandwich.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjuNtaoSt6Uf8IdudjPQYL2ALlR-dyS3QC5HNXHCxn5Ibcb5hgwiFKAOTfrVtR0RZ7oVJrHJimzITVBAvt2AvEH8iM-YFkVMmlJz8CLICoWZeaF2NY82VCWIMKSqHnBd_AM6QYSON/s320/cookie+sandwich.gif" width="320" /></a></div><br />
Now, I know some of you are cringing and gagging out, "why?!" but really, it's no weirder than chocolate chip pancakes with a side of bacon. Bacon lends itself beautifully to sweet foods and to maple in particular. So don't knock it til you try it and you should definitely try it!<br />
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<a name='more'></a><br />
On the urging of my friend Susan from <a href="http://girlinthelittleredkitchen.com/" target="_blank">The Girl in the Little Red Kitchen</a>, and armed with loads of excellent advice from her as well (she's a <a href="http://girlinthelittleredkitchen.com/2012/07/the-belgian-supreme-ice-cream/" target="_blank">Takedown pro</a>!), Thom and I made about 250 of these maple bacon chocolate chip ice cream sandwich cookies for the <a href="http://thetakedowns.com/?p=2546#more-2546" target="_blank">Boston Bacon Takedown</a>. Competition was fierce, man!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwZAPSnQV707fiEoxmAQ0K4dbuZLcJUNYOCMZlBjsEAbqBXp9RujUIaj58IdnifersN_9wX-FVi-o3bxqTDJBsW9rsEjFdJYS9lTBvTWW844DIGBOUVbRlg0XYW2mduWstrZiFX6F/s1600/bacontestant+13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUwZAPSnQV707fiEoxmAQ0K4dbuZLcJUNYOCMZlBjsEAbqBXp9RujUIaj58IdnifersN_9wX-FVi-o3bxqTDJBsW9rsEjFdJYS9lTBvTWW844DIGBOUVbRlg0XYW2mduWstrZiFX6F/s320/bacontestant+13.JPG" width="320" /></a></div><br />
<br />
<u>Maple Bacon Chocolate Chip Ice Cream Sandwich Cookies</u><br />
adapted from the The Original Tollhouse Cookie recipe<br />
2.25 cups AP flour<br />
1 cup butter, softened<br />
2 eggs <br />
1/2 cup 100% pure maple syrup <br />
3/4 cup brown sugar, lightly packed<br />
1 teaspoon vanilla <br />
1 teaspoon baking soda<br />
1/2 teaspoon salt <br />
1 cup mini chocolate chips<br />
1 cup bacon, cooked and finely chopped + more for dipping<br />
maple ice cream (I used Friendly's Maple Walnut) <br />
<br />
I used <a href="http://astore.amazon.com/ohc02-20/detail/B006L80IGQ" target="_blank">BLiS Bourbon Maple Syrup</a> in my version. Whatever brand you use make sure it is 100% pure maple syrup and not "table syrup" which doesn't have the same flavor and is overly sweet. <a href="http://www.stopandshop.com/home.htm" target="_blank">Stop n Shop</a> supermarkets also have a good, affordable maple syrup in their Nature's Promise line of products. <br />
<br />
Cook your bacon and let it cool while you make the cookies.<br />
<br />
Cream together the butter and brown sugar. Add the maple syrup, eggs, and vanilla. Combine. Add remaining dry ingredients and combine until just mixed. Fold in chocolate chips and bacon pieces. Let the dough chill in the fridge for about 20 minutes while you preheat the oven to 375º F.<br />
<br />
Drop rounded spoonfuls on a cookie sheet covered with a <a href="http://astore.amazon.com/ohc02-20/detail/B00481AEJO" target="_blank">silpat</a> (or use baking spray). Bake for approximately 8 minutes. Let cool slightly before transferring to a wire rack to cool completely.<br />
<br />
Spread cookie with slightly softened ice cream and top with another cookie. Dip sides into chopped bacon pieces as if they were sprinkles. Place in a single layer on a cookie sheet and freeze solid. I wrapped mine individually in wax paper but you can also store them in a freezer safe container between layers of wax paper.<br />
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OK, truth be told my faithful sous chef Thom wrapped (almost) every single one in wax paper for me. No food blogger could ask for a more loving and supportive husband. Fortunately there were a few extras that we could pack up and enjoy at home while we nursed our wounds of defeat. No, dear reader, we didn't win - but we did have fun and who knows? Maybe we'll be back for the next Takedown? <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCms2I9Gnt6LUnmjwxm9PbTZm0P27pm3Y7U7GRvALvW0kxqSwifJ8QscL4414UJyQXBq5O6Hzn4Uw7Dw2s2nfjNVDPrPnpiGbDpuI_UQZ8GaWNfyPlTfCsG2r9TBmXEipzT55ugk-M/s1600/bacon+competitors.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCms2I9Gnt6LUnmjwxm9PbTZm0P27pm3Y7U7GRvALvW0kxqSwifJ8QscL4414UJyQXBq5O6Hzn4Uw7Dw2s2nfjNVDPrPnpiGbDpuI_UQZ8GaWNfyPlTfCsG2r9TBmXEipzT55ugk-M/s320/bacon+competitors.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't he a cutie? </td></tr>
</tbody></table>Enjoy!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com15tag:blogger.com,1999:blog-420389184258937621.post-51017943644056719792012-07-02T10:09:00.001-04:002012-07-02T15:32:24.500-04:00Independence (from the oven) Day<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Pinterest would have us believe that July 4th is the day when Americans gather together to clink their perfectly styled red, white and blue layered drinks in mason jars, munch on perky fruit tarts served on vintage china, complemented of course by impeccable patriotic crafts displayed on crisp white linen as it flutters ever so delicately in the breeze. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPUdUDJryEK5iuCkXPduytHCBRoFHvlQVK3ALcUgaJblAD1JCrEo5WNhsBu0YkYzYSgoDHI8IqI51Nl7uP4DCLMlpJnfTtrK7dNYDKulYMz5C2PsgaYZDG1HpjQEF3nF4yB0d6qB-/s1600/parfait+layers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPUdUDJryEK5iuCkXPduytHCBRoFHvlQVK3ALcUgaJblAD1JCrEo5WNhsBu0YkYzYSgoDHI8IqI51Nl7uP4DCLMlpJnfTtrK7dNYDKulYMz5C2PsgaYZDG1HpjQEF3nF4yB0d6qB-/s320/parfait+layers.jpg" width="214" /></a></div><br />
Over here in my little corner of life, I struggle to make sure the berries don't turn moldy immediately after washing them (seriously, am I the only one this happens to?); I'm leery of blue foods (and don't own any mason jars anyway); and crafts? Ha! I'd have to do the craft from <i>inside</i> the air conditioner to make sure the glue doesn't turn into a tacky mess in the heat. I do love vintage china, but since I live in a two room apartment what I have is in storage. No, I'm basically just looking forward to celebrating with Thom, since the last time he had the 4th off was 2009*.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwtjhfGiYeHNul44WyCDBZsYm_pDPeSBzaga9ulKd2PHlBgMnyf4vD7OmoH0NClQLmGWaIdgiPPZM0Q1R1TveBkX1UkW1vOs2D6cMRDeriphqwmZb5Wmk8gU5ldmP6A0P4pPr36JA/s1600/DSC_0715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFwtjhfGiYeHNul44WyCDBZsYm_pDPeSBzaga9ulKd2PHlBgMnyf4vD7OmoH0NClQLmGWaIdgiPPZM0Q1R1TveBkX1UkW1vOs2D6cMRDeriphqwmZb5Wmk8gU5ldmP6A0P4pPr36JA/s320/DSC_0715.JPG" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In real life we make messy</td></tr>
</tbody></table><br />
<a name='more'></a> If you're <strike>less than pinterest perfect</strike> like me, you'll probably appreciate a little time away from the stove this week. Here are some ideas to help you keep your cool:<br />
<br />
<u>Peach Melba Daiquiri</u><br />
You know that commercial where the two girls are sitting on a roof deck pretending they're on a cruise because they have the latest caramelmochacoconutpoopaccino? It's funny because it's true. A few minutes with my trusty immersion blender and Thom and I are sitting on our concrete patio, shaded by the towering brick building behind ours, sipping on a couple of Peach Melba Daiquiris, and wishing we were back in Cancun.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagAMavRrr2ryoRSsUx3JefZ76KATK0lDpb_NM-dLM8AsEijNcHTVAvxBhtTV0J851XJyj1C6sz8JwSGikmy2i4Dsk7ooh3y5NTN_7Xcf9pubbN_o79G63LyYyEx6AnXEE2-mNyikg/s1600/cancun.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagAMavRrr2ryoRSsUx3JefZ76KATK0lDpb_NM-dLM8AsEijNcHTVAvxBhtTV0J851XJyj1C6sz8JwSGikmy2i4Dsk7ooh3y5NTN_7Xcf9pubbN_o79G63LyYyEx6AnXEE2-mNyikg/s320/cancun.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing beats a poolside bar</td></tr>
</tbody></table> Combine crushed ice, frozen raspberries, raspberry syrup and amaretto - pulverize. In a separate container pulverize frozen peaches, crushed ice and peach liqueur. Combine and top with whipped cream and a straw. Go outside and put your feet up. Ahhhh... summer! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj_IgEK47qk3R-zmLXhe5tu89arigNJ4tBBlGczn8CxlQe-RhRtZcFq1psUs0vBJrG8SzQcrTyinv0t5INoaNwuTcaDQI6vyJYxC4DraTMhpOOSy97ixK2gB1-3qYnvTd_n1UujcC/s1600/peach+melba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnj_IgEK47qk3R-zmLXhe5tu89arigNJ4tBBlGczn8CxlQe-RhRtZcFq1psUs0vBJrG8SzQcrTyinv0t5INoaNwuTcaDQI6vyJYxC4DraTMhpOOSy97ixK2gB1-3qYnvTd_n1UujcC/s320/peach+melba.jpg" width="214" /></a></div><br />
Okay, okay, so I got a little Pinterest cute with this next one:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUci34HiF7LkLHzwcvwRoDSIdT0tzPaif4FWKGZ0GcfQcGGaxn9jypAL260Fc5U8jYjGapAiEzrk9cIEPoLSFIfN8SbRY8jfJZc5ueVBoDm7jCcccSIozP_F6CSwTbN03il7eGc2Zw/s1600/berry+pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUci34HiF7LkLHzwcvwRoDSIdT0tzPaif4FWKGZ0GcfQcGGaxn9jypAL260Fc5U8jYjGapAiEzrk9cIEPoLSFIfN8SbRY8jfJZc5ueVBoDm7jCcccSIozP_F6CSwTbN03il7eGc2Zw/s320/berry+pops.jpg" width="214" /></a></div><br />
<u>Patriotic Berry Lollipops </u><br />
As my friend Jen says, it's "easy-peasy-lemon-squeezy." Combine softened cream cheese with lime zest, lime juice (just a few drops - don't want to thin out the cream cheese) and confectioners sugar to taste. Stuff inside a hulled strawberry and top with a blueberry. Gently press a lollipop stick through and voilá! You can get really creative by coating the strawberries in melted white chocolate and dipping in red and blue colored sugar but if you're watching your sugar intake these are great as is.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV31Nu3eiDJnRcvXabUxADKc79tHSyP55ZK6oys6DCkx9netI9dI9LeozS3YxcZ36Jfs9QXi3p3ipebtkII_XE1RtS9Sta2Cd9m1_iCXy8-YkDOqewD2E8-gKLgP_zHKbJ6UbSj5D/s1600/berry+lollipops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAV31Nu3eiDJnRcvXabUxADKc79tHSyP55ZK6oys6DCkx9netI9dI9LeozS3YxcZ36Jfs9QXi3p3ipebtkII_XE1RtS9Sta2Cd9m1_iCXy8-YkDOqewD2E8-gKLgP_zHKbJ6UbSj5D/s320/berry+lollipops.JPG" width="214" /></a></div><br />
<u>Guacamole Stuffed Tomatoes</u><br />
Having friends over and want to show off just a little? Guacamole stuffed tomatoes to the rescue! Cut a cocktail tomato in half. Scoop out seeds. Stuff with guacamole. Act like it took you hours and march outside, holding the tray triumphantly over your head whilst proclaiming, "TAH-DAH!"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kBQ86h7xf9WOqhveDms7FlpItu7rVcz6kexIeISGAR9tvHmxTAI4PrZe099wOytVSTI2bfClxhtW5nGpj2L5F5a4LMlu5mE0wVj9-ILHUbekmKYEFizOzUtbW4N-nwLSFB47Vk4t/s1600/guacamole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kBQ86h7xf9WOqhveDms7FlpItu7rVcz6kexIeISGAR9tvHmxTAI4PrZe099wOytVSTI2bfClxhtW5nGpj2L5F5a4LMlu5mE0wVj9-ILHUbekmKYEFizOzUtbW4N-nwLSFB47Vk4t/s320/guacamole.jpg" width="214" /></a></div><br />
Actually, don't do the whole holding the tray aloft thing - these babies will roll off! Just try not to eat them all (mmm... gaucamole!) before your guests arrive. Want to get fancy? Top with kernels of roasted corn and serve with tequila soaked lime wedges half-dipped in salt. <br />
<br />
<u>Boozy Berry Parfait</u><br />
Oh martinis, I miss you so! Now that I'm old(er) my body doesn't like me to drink hard stuff like vodka or tequila. But I have all these beautifully proportioned martini glasses! (Guess I should have invested in mason jars instead). What to do? Well, a little booze goes a long way with me these days so how about a boozy berry parfait? Combine your favorite berries with a tablespoon of Grand Marnier and layer with whipped cream. Martini with a spoon!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHeVJMY9yeAhLATsSY5c1WUteWilR1q-0Sa6krSrIwSG2J7tq5LIUnZBP63oVZZr5J-9SeLhXXjUe0MdkD2OLYJuoCJNBlYP_M67xXs96wAWZo9hBG8x__QRkvhAeMtNWZtm1GOjp/s1600/berry+parfait.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiHeVJMY9yeAhLATsSY5c1WUteWilR1q-0Sa6krSrIwSG2J7tq5LIUnZBP63oVZZr5J-9SeLhXXjUe0MdkD2OLYJuoCJNBlYP_M67xXs96wAWZo9hBG8x__QRkvhAeMtNWZtm1GOjp/s320/berry+parfait.JPG" width="320" /></a></div><br />
<u>Peaches & Cream Tartlets</u><br />
I know you're accustomed to seeing me make everything from scratch but trust me that there comes a time when it's okay to purchase some ready-made components for a dish. For me that time is when it's 90 degrees and humid out. Perfect time to break out these sweet tart shells from <a href="http://clearbrookfarms.com/" target="_blank">Clearbrook Farms</a>. Get ready for Peaches & Cream Tartlets! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr5VnXdHTXHkFZg3nkPhiqu5oBRzkM0lTgCd_JajqqYgtSS3vHsI1c_7TreEdVIzHf0GEqs49xwsU11KOHnJ5iU2GiojVgJs_fdZGJqCDlDARxeirUnknOdJQFd7FfpRPUgCIdm-3/s1600/tartlets+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr5VnXdHTXHkFZg3nkPhiqu5oBRzkM0lTgCd_JajqqYgtSS3vHsI1c_7TreEdVIzHf0GEqs49xwsU11KOHnJ5iU2GiojVgJs_fdZGJqCDlDARxeirUnknOdJQFd7FfpRPUgCIdm-3/s320/tartlets+1.JPG" width="214" /></a></div><br />
Combine sliced peaches with cinnamon and peach liqueur. Set aside. Brush ready-made mini tartlets with raspberry jam and fill with peaches. Top with a dollop of whipped cream and a dusting of cinnamon. Attempt portion control.<br />
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I hope these give you some inspiration for your next gathering as well as a reprieve from the stove during the summer. Whether you do something "pinteresting," as Thom says, or you're more <strike>disorganized</strike> laid-back I hope you have a safe and happy holiday filled with friends, family and food. Oh, and if you are adept at that whole perfectly styled white linen under an oak tree kind of party, invite me over would'ya? I'll bring guacamole stuffed tomatoes.<br />
<br />
But I can't promise not to shout "TAH-DAH!" when I arrive.<br />
<br />
Enjoy! <br />
<br />
*Please thank your local first responders (Fire, Police, & EMS) for being available (i.e. away from <i>their</i> friends, family & food) so everyone else can enjoy peace of mind today. Remember: 911 doesn't close for holidays.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO03vP5Zkkb8skYCfYVTzuZQ1bEPd9azeIrZa9_K7taWyJmT62Wi0EhfTZmkXhuQjQfnvTSgWqt7qHDhYL7szUwAFEugaE0DoZAI0MWMk2cgFvzHn8h7V5bkzPm7hH0vwodjuMoKQ/s1600/Thom+daiquiri.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYO03vP5Zkkb8skYCfYVTzuZQ1bEPd9azeIrZa9_K7taWyJmT62Wi0EhfTZmkXhuQjQfnvTSgWqt7qHDhYL7szUwAFEugaE0DoZAI0MWMk2cgFvzHn8h7V5bkzPm7hH0vwodjuMoKQ/s320/Thom+daiquiri.jpg" width="214" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have you hugged your first responder today? </td></tr>
</tbody></table>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com13tag:blogger.com,1999:blog-420389184258937621.post-71110799730775800252012-07-01T15:05:00.000-04:002012-07-01T15:05:01.429-04:00Spinach & Feta Stuffed Tomatoes for #tomatolove<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Did you hear? Did you know? July is #tomatolove month! After missing June's event I'm so happy to be back to co-hosting the Love Bloghop; a monthly bloghop centered around a specific ingredient or theme. With summer in full swing it's no wonder this month's ingredient is tomatoes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-98XiSO0cbWaA5KHgoDfzerX0UtWwkTa-NbKUiea3tSC8v20E1rZSNelyoaQGGDhAJpSVFEozQFGc_C3Xksvik2gwjOXmiU842m13Z-8fHN4kqstrtnZZkwo4Py-D_3Qe2n7eoZki/s1600/tomato+love.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-98XiSO0cbWaA5KHgoDfzerX0UtWwkTa-NbKUiea3tSC8v20E1rZSNelyoaQGGDhAJpSVFEozQFGc_C3Xksvik2gwjOXmiU842m13Z-8fHN4kqstrtnZZkwo4Py-D_3Qe2n7eoZki/s320/tomato+love.jpg" width="214" /></a></div><a name='more'></a><br />
On my way home on Friday I passed through the <a href="http://cake-o-cake.blogspot.com/2012/03/bostons-haymarket-and-pasta-for-one.html" target="_blank">Haymarke</a>t and happened upon some gorgeous organic cocktail tomatoes from Earthbound Farms. Since it's the Haymarket they were only a dollar per box. I splurged and bought two. I know, I know, I'm a big spender. This recipe spends only a hot minute (or three) in the oven so you can continue to keep cool while enjoying a flavorful appetizer that doubles as an elegant appetizer for a party or as an accompaniment to a dinner of grilled lamb and Greek salad. <br />
<br />
<u>Spinach & Feta Stuffed Tomatoes</u> ~ makes 12 pieces<br />
12 cocktail tomatoes<br />
1/4 cup frozen chopped spinach, thawed<br />
2 tablespoons crumbled feta<br />
2 tablespoons red onion, finely chopped <br />
1 tablespoon pine nuts, toasted and chopped<br />
2 tablespoons whole wheat bread crumbs (or panko), divided<br />
1 tablespoon butter, melted <br />
truffle salt, to taste (may substitute table salt)<br />
ground pepper, to taste<br />
<br />
Slice off tops of tomatoes and scoop out seeds. I found a serrated grapefruit spoon worked very well for this. <br />
<br />
In a bowl combine together spinach, feta, pine nuts, 1 tablespoon of bread crumbs and onion. Season to taste with truffle salt and pepper and combine well. Reserve one tablespoon of this mixture. Stuff the tomatoes with the rest of the filling.<br />
<br />
Combine the reserved tablespoon of filling with the other tablespoon of bread crumbs and the melted butter. Combine well and top each tomato with a small amount of topping.<br />
<br />
Broil 2-3 minutes (make sure to check and rotate after 1 minute - each broiler is different). Serve warm or room temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsu6RY-xMvTDngRjEO4LQ9nRzBU5RfnIS6GeCFutmuP5AgJ-dxGCapGaIZEGWUq4Fin1wJGnr4a_NIF9N0LiuoKqT8EV_mw2tXw92dMFNQB2jAQF9nBBoEMF6Qg1CGdwntwsdhqQp0/s1600/tomatolove.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsu6RY-xMvTDngRjEO4LQ9nRzBU5RfnIS6GeCFutmuP5AgJ-dxGCapGaIZEGWUq4Fin1wJGnr4a_NIF9N0LiuoKqT8EV_mw2tXw92dMFNQB2jAQF9nBBoEMF6Qg1CGdwntwsdhqQp0/s320/tomatolove.JPG" width="320" /></a></div><br />
Enjoy!<br />
<br />
This is #tomatolove! The rules for this bloghop are:<br />
1. Your recipe must be originally posted in July 2012<br />
2. Your recipe must feature tomatoes as a main component.<br />
3. You must link back to this post.<br />
4. Optional ~ follow along on twitter using the #tomatolove hashtag.<br />
<br />
Please follow all of our lovely co-hosts!<br />
<div style="font-family: inherit;"><span class="Apple-style-span"><a href="http://www.cheapethniceatz.com/">Cheap Ethnic Eatz</a></span><br />
<span class="Apple-style-span"><a href="http://juniakk.blogspot.com/">Mis Pensamientos</a></span><br />
<span class="Apple-style-span"><a href="http://tcrumbley.blogspot.com/">No One Likes Crumbley Cookies</a></span><br />
<span class="Apple-style-span"><a href="http://www.cake-o-cake.blogspot.com/">Oh Cake</a></span><br />
<span class="Apple-style-span"><a href="http://pippisinthekitchenagain.wordpress.com/">Pippi's In the Kitchen Again</a></span><br />
<span class="Apple-style-span"><a href="http://ricosinazucar.com/">Rico sin Azúcar</a></span><br />
<span class="Apple-style-span"><a href="http://www.teaspoonofspice.com/">Teaspoon of Spice</a></span><br />
<span class="Apple-style-span"><a href="http://thatskinnychickcanbake.blogspot.com/">That Skinny Chick Can Bake!!!</a></span><br />
<span class="Apple-style-span"><a href="http://veganyackattack.com/">Vegan Yack Attack</a></span><br />
<span class="Apple-style-span"><a href="http://www.you-made-that.com/">You Made That?</a></span><br />
<span class="Apple-style-span"><a href="http://www.learntocookbadgergirl.com/">Badger Girl Learns to Cook</a></span><br />
<span class="Apple-style-span"><a href="http://www.vegetarianmamma.com/">Vegetarian Mamma</a></span><br />
<span class="Apple-style-span"><a href="http://www.queensnotebook.com/">Queen's Notebook</a></span></div><br />
<script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=151894" type="text/javascript">
</script>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com18tag:blogger.com,1999:blog-420389184258937621.post-53346721496941463102012-06-27T09:35:00.000-04:002012-06-27T09:35:16.020-04:00Blueberry Lemon Teacake<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> When you live in a two room apartment encased in brick there aren't many reasons to have your oven compete with the AC in summer. This blueberry lemon teacake, however, is definitely one of the better reasons to initiate an appliance show-down. The lemon flavor is light, fresh, and bright. The blueberries retain their juiciness; bursting with each push of the fork and staining the dense crumb with purple flecks. It's a perfect cake to serve with a dollop of sweet whipped cream at the end of a summer meal on the patio.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWFIX3-BLp1j3rEllSOLQ2TMuVNja7yWl744dTzbSsmQpQI5vZTl9N3FJsfW06M3kQeNza_bV85pdg7h20mFJCaC-26BJ6IFp249rCf0sme2_-ggdCgMZSy5syNZQ_tFyyHqmQyNk/s1600/lemon+blueberry+teacake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbWFIX3-BLp1j3rEllSOLQ2TMuVNja7yWl744dTzbSsmQpQI5vZTl9N3FJsfW06M3kQeNza_bV85pdg7h20mFJCaC-26BJ6IFp249rCf0sme2_-ggdCgMZSy5syNZQ_tFyyHqmQyNk/s320/lemon+blueberry+teacake.jpg" width="320" /></a></div><a name='more'></a><br />
<u>Blueberry Lemon Teacake</u><br />
2 cups fresh blueberries<br />
dash cinnamon <br />
juice of one lemon<br />
1 T sugar<br />
1/2 cup butter, softened<br />
3/4 cup sugar <br />
3 eggs<br />
1/2 cup heavy cream<br />
1/2 teaspoon vanilla extract<br />
1/2 teaspoon lemon extract<br />
zest of one lemon<br />
2 cups AP flour <br />
1 tsp baking powder <br />
1/4 tsp salt<br />
<br />
preheat oven to 350º F.<br />
<br />
Prepare a 9" springform pan with Bak Kleene or butter and flour. Set aside.<br />
<br />
Combine blueberries with lemon juice, one tablespoon of sugar, and a dash of cinnamon. Set aside.<br />
<br />
Cream together the butter and sugar. Add eggs one at a time, incorporating after each addition. Add vanilla and lemon extracts as well as cream and lemon zest. Drain the lemony-cinnamon juice from the blueberries and add to the batter. Combine well. <br />
<br />
Now add the remaining dry ingredients. Mix until just combined. Do not over-mix. Spread into pan and top with with blueberries in an even layer. You may gently press berries into batter to even them out if necessary.<br />
<br />
Bake for 45 minutes or until tester comes out clean. Serve with powdered sugar or whipped cream. Delicious with lemonade. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E8KAVDse6aZzjV7akdD2KPftPRS1nBOy0IaArSrTszQW151yt8WsfrXNHJqZQpYRf_Vz73JwdODKR96za3jjJCmPv8Id5uVhnqCvLLLuMt6neyZ0hVi3V2dfzO5YYdbAY5Cdzyho/s1600/lemons+and+blueberries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E8KAVDse6aZzjV7akdD2KPftPRS1nBOy0IaArSrTszQW151yt8WsfrXNHJqZQpYRf_Vz73JwdODKR96za3jjJCmPv8Id5uVhnqCvLLLuMt6neyZ0hVi3V2dfzO5YYdbAY5Cdzyho/s320/lemons+and+blueberries.jpg" width="229" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">playing with my food: fun with picmonkey</td></tr>
</tbody></table><br />
If this cake looks familiar it's because it's one of my favorite styles of cake for its rich, dense batter that is both simple to prepare and incredibly versatile. Here are some favorite variations: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJF6zOQwHw8uHDl5z3lsI3RKDC7u_zTJMfUEcHMs5kCFYDNCadmbqTv9abj-4ancyKGvPBeuQHzE6McQeNTiiuhTusUsdnnrsRMKuf3HUMlxtpQJwKb5GeuYoYinQaWhUARPqgneFI/s1600/pear+torte+slice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJF6zOQwHw8uHDl5z3lsI3RKDC7u_zTJMfUEcHMs5kCFYDNCadmbqTv9abj-4ancyKGvPBeuQHzE6McQeNTiiuhTusUsdnnrsRMKuf3HUMlxtpQJwKb5GeuYoYinQaWhUARPqgneFI/s320/pear+torte+slice.JPG" width="320" /></a></div><div style="text-align: center;"><a href="http://cake-o-cake.blogspot.com/2011/10/pear-teacake-with-marzipan-streusel.html" target="_blank">Pear Teacake with Marzipan Streusel</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXByPfw2fNsL48L3-noM_bphK4Ufete0J_mrGgy_pK6zTTfgX6ZT-KSOv78gHOF92SJoa5UO9wce0So7rcRU8Dv-dYw3cje98cXqNr2vz_PNxz9sWY_MsRybZrw7IuaJ_jcAqcP33Q/s1600/cake+with+tea.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXByPfw2fNsL48L3-noM_bphK4Ufete0J_mrGgy_pK6zTTfgX6ZT-KSOv78gHOF92SJoa5UO9wce0So7rcRU8Dv-dYw3cje98cXqNr2vz_PNxz9sWY_MsRybZrw7IuaJ_jcAqcP33Q/s320/cake+with+tea.JPG" width="320" /></a></div><div style="text-align: center;"> <a href="http://cake-o-cake.blogspot.com/2011/10/orange-fig-teacake-with-caramel-glaze.html" target="_blank">Orange-Fig Teacake with Caramel Glaze</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd1pcFfp4B-iQyLEuFD23LqIK5jppEgD_u_fOCAHOnjZx4uaYlsu4QgUWxZKtgH9ixLnHXfP8-MY8X571ad87e1tpGG3-wf-BVSm-62MdBZ01Obbe2v1DmlLr7HqvL6NjSS8382_n/s1600/blackberry+peach+teacake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqd1pcFfp4B-iQyLEuFD23LqIK5jppEgD_u_fOCAHOnjZx4uaYlsu4QgUWxZKtgH9ixLnHXfP8-MY8X571ad87e1tpGG3-wf-BVSm-62MdBZ01Obbe2v1DmlLr7HqvL6NjSS8382_n/s320/blackberry+peach+teacake.jpg" width="256" /></a></div><div style="text-align: center;"> <a href="http://cake-o-cake.blogspot.com/2012/04/blackberry-peach-teacake.html" target="_blank">Blackberry-Peach Teacake </a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com19tag:blogger.com,1999:blog-420389184258937621.post-56902718247142872442012-06-23T20:33:00.000-04:002012-06-23T20:33:06.334-04:00Duck and Apricot Risotto with Mint ~ Final Round Integrale Risotto Gauntlet<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Duck and apricot risotto with mint sounds like one of those, "wait, you put what with what?" kind of meals but in this case, it's just so crazy it works!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqDTmbU6RES0XNv6O_wJqT8Q30sGvVQtE0fbPnlHBOGwA4Yn-Uy1iY-oOEj3oH8InjtEQiedtlK_5i2hiAxbo0Ls86elNgoekXmGi9r-pv93GWW4YbUrdnOb7Ezqwm18ZykNWEqSk/s1600/risotto+duck.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqDTmbU6RES0XNv6O_wJqT8Q30sGvVQtE0fbPnlHBOGwA4Yn-Uy1iY-oOEj3oH8InjtEQiedtlK_5i2hiAxbo0Ls86elNgoekXmGi9r-pv93GWW4YbUrdnOb7Ezqwm18ZykNWEqSk/s320/risotto+duck.JPG" width="320" /></a></div><br />
For the third and final round of the Marx Foods Integrale Risotto Gauntlet* I wanted to pull out all the stops and create a feast of a dish that encompassed the richness of the Integrale along with the fresh flavors of summer. Although duck is often considered a winter food it pairs beautifully with the apricot and mint for a seasonally appropriate offering. The richness is cut with a sweet and tart balsamic glaze and the seasoning is highlighted by a garnish of ricotta salata - a dry, salty form of ricotta cheese.<br />
<br />
<a name='more'></a> <u>Duck & Apricot Risotto with Mint</u> ~ serves 2<br />
1 cup Integrale risotto rice<br />
1 tablespoon olive oil <br />
1 cup white onion, diced<br />
15 oz chicken stock<br />
1 large duck breast<br />
2 apricots, halved and pit removed<br />
1 tablespoon fresh mint, chiffonade + more for garnish<br />
3/4 cup balsamic vinegar <br />
salt & pepper to taste<br />
ricotta salata, for garnish<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMNZz4mo-Kz6gSBkMQKRceY1o0Ts3Z-6hrq0pjD79xMFQi5r0zlp2b0AA85Kwt8azHiZPIx7hRWWiHPr4rPcl1FiT4mx5mdsH6YylJphmwFmY0jek519QgfBJu_uxajME9Jdw2dnM/s1600/risotto+apricot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMNZz4mo-Kz6gSBkMQKRceY1o0Ts3Z-6hrq0pjD79xMFQi5r0zlp2b0AA85Kwt8azHiZPIx7hRWWiHPr4rPcl1FiT4mx5mdsH6YylJphmwFmY0jek519QgfBJu_uxajME9Jdw2dnM/s320/risotto+apricot.JPG" width="320" /></a></div><br />
In a sauce pan set over medium-low heat reduce balsamic vinegar until it reaches a syrupy consistency.<br />
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Heat a heavy bottom sauce pot on medium heat. Add olive oil and tilt to coat bottom of pan. Add onion and sauté until translucent. Add rice; stir to coat. Add chicken stock; reduce heat to low. Cover and let cook.<br />
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Meanwhile, trim excess skin from duck breast until skin just covers the top of the breast. Score skin and season duck with salt and pepper. Grill, skin side down, over medium-low heat to render the fat and crisp the skin. Turn and cook until duck reaches desired doneness (I prefer my duck cooked to 165º internal temp - no matter what the fine dining rules say). Remove from heat and let rest.<br />
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Grill apricots cut side down until just softened. Set aside.<br />
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Risotto should be just about cooked through at this point. Season to taste. I recommend adding extra pepper to balance the sweetness of the fruit and balsamic glaze. Stir in mint and spread risotto on a serving dish. Slice duck and fan over the top along with apricots. Drizzle with balsamic glaze and garnish with mint and ricotta salata.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_PRY_vbAIYA_7lBERczFNofAiYD5ie9pE0TsPaZRwDArtRvLW4TP4_4TNMuDkBCWHPyXdn-UnxlXvYmXkUw7I-Jueo0pKhqsNffj_uJlgvrxeK6oOZpwsZxj0MTon90OK7bKT7Jb/s1600/risotto+wine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_PRY_vbAIYA_7lBERczFNofAiYD5ie9pE0TsPaZRwDArtRvLW4TP4_4TNMuDkBCWHPyXdn-UnxlXvYmXkUw7I-Jueo0pKhqsNffj_uJlgvrxeK6oOZpwsZxj0MTon90OK7bKT7Jb/s320/risotto+wine.jpg" width="214" /></a></div><br />
Enjoy!<br />
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*I received a sample box of Integrale rice from <a href="http://www.marxfoods.com/" target="_blank">Marx Foods</a>. Recipe, photos, and all related text are my own.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com7tag:blogger.com,1999:blog-420389184258937621.post-81311843873793953482012-06-22T09:58:00.001-04:002012-06-22T21:30:11.798-04:00Zucchini Recipe Round-Up<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Summer is upon us and we all know what that means - more zucchini that you can shake a stick at! In the CSA baskets, at the farmer's markets, at the grocery store - zucchini is everywhere. So much so that my friend Becky sent me a text last night saying, "Post some zucchini recipes on your blog, please! They're coming up in my garden and I need some new ideas!"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTguYPpa_XqPdBX7Ev-IYognrMp-vPmGNmJ6I4v8Vg6QMdfLBd_t3LgPJGf-LZQI5iuJpqI1Sy1XhYOQoJa43nvGZa3pIqDbLvFFFt2zVFX-dXQY-bC0pRHswUFUP1ikyXAtnMcXE/s1600/zucchini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTguYPpa_XqPdBX7Ev-IYognrMp-vPmGNmJ6I4v8Vg6QMdfLBd_t3LgPJGf-LZQI5iuJpqI1Sy1XhYOQoJa43nvGZa3pIqDbLvFFFt2zVFX-dXQY-bC0pRHswUFUP1ikyXAtnMcXE/s320/zucchini.JPG" width="320" /></a></div><br />
A few years ago before she moved away to Ohio Becky and I had made a friendly wager about when her boyfriend would propose - which I lost (but they are happily married!) - and therefore had to cook dinner for her and another friend. She chose my zucchini-cabbage-bean fritter as one of the dishes I made. I should have remembered she loved zucchini! So, I did what any self-respecting blogger would do when faced with a request from a friend. I rallied the troops! Here are some favorite zucchini recipes* from Food Bloggers Network members (in no particular order):<br />
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<a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ls2YEfeeUrmBFdUDHJUNIVoBCDhIU4P6IU7k2azUr-8QlLCX-sbuXFi_s97HKsMu03MY7L6eCod9dfxk4GzcSUSa8LRvTONH4y0V5aTFWAqTBjTMYievkvRGxAhZEIDrfK_KZbNE/s1600/zuccrab+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ls2YEfeeUrmBFdUDHJUNIVoBCDhIU4P6IU7k2azUr-8QlLCX-sbuXFi_s97HKsMu03MY7L6eCod9dfxk4GzcSUSa8LRvTONH4y0V5aTFWAqTBjTMYievkvRGxAhZEIDrfK_KZbNE/s200/zuccrab+cake.jpg" width="133" /></a></div><div style="text-align: center;"><a href="http://mustcomehungry.com/southwestern-zucchini-crab-cakes/" target="_blank">Southwestern Zucchini "Crab" Cakes</a> from Julia at <a href="http://mustcomehungry.com/" target="_blank">Must Come Hungry</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAO_g_LvkyqRfH_MWt5m_RJeUDWix5UELQlYtNkx14plxRzoz4Vr1EXRqugT17mzS4Ztq30cUlMH0to9KoBLA3gH60qJRkeMjdBLkbdMo8tDoTj6mIfBWK58zjAR6i6fEmr-vUCgD/s1600/zuc+fries+with+ranch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAO_g_LvkyqRfH_MWt5m_RJeUDWix5UELQlYtNkx14plxRzoz4Vr1EXRqugT17mzS4Ztq30cUlMH0to9KoBLA3gH60qJRkeMjdBLkbdMo8tDoTj6mIfBWK58zjAR6i6fEmr-vUCgD/s200/zuc+fries+with+ranch.jpg" width="200" /></a></div><div style="text-align: center;"> <a href="http://veganyackattack.com/2011/08/20/beer-battered-zucchini-onion-rings-with-raw-vegan-ranch/" target="_blank">Beer Battered Zucchini & Onion Rings with Raw Vegan Ranch</a> by Jackie at <a href="http://veganyackattack.com/" target="_blank">Vegan Yack Attack</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYv6RB_HtHFF_9A56EubbyfOJXCikbLZKivb9CdLMTyiMm8tieuvvhsZc5rQCBuGN5NGZAv_fi0qmELb5ZWlSHhB1V0sndDlS0YK_vbhNxNQ0OXiof8l9bUghW-4b9_ibfGkaEsKS/s1600/zucchini+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoYv6RB_HtHFF_9A56EubbyfOJXCikbLZKivb9CdLMTyiMm8tieuvvhsZc5rQCBuGN5NGZAv_fi0qmELb5ZWlSHhB1V0sndDlS0YK_vbhNxNQ0OXiof8l9bUghW-4b9_ibfGkaEsKS/s200/zucchini+pasta.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://lauraliciousrecipes.blogspot.nl/2012/05/slightly-spicy-zucchini-pasta-with.html" target="_blank">Slightly Spicy Zucchini Pasta with Parmesan</a> from Laura at <a href="http://lauraliciousrecipes.blogspot.nl/" target="_blank">Lauralicious Recipes</a></div><br />
This reminds me of a funny story from my Italy days. I used to teach English at a local language school. None of the students wanted me as their teacher because I spoke "American" and not "English." That's right, I had no idea I spoke "American" until I moved to Europe. I got so accustomed to this that I developed a trick for getting students to stick with me instead of switching to one of the British instructors. I'd begin by telling them, "OK, well, you're stuck with me for today, but you can switch tomorrow if you don't like my class. Let's work on some common words..." and I'd go through all the Italian words that I knew were more similar to my "American" way of speaking. "OK, so you live in an <i>appartamento</i>, right? We say apartment. But, you want to learn "English" so they would say "flat." And to get to your apartment you take the <i>acensore</i>, which is an elevator in the US, but a "lift" in England. And let's say you're hungry - you go to the market and buy some zucchini and arugula - yes, we say it just like in Italy - oh, but right, in the UK they say "courgette and rocket." And I would go on like that for the entire first class with a huge list of words on the board. I never had a single student go through with it and actually switch. Sneaky, I know, but I did love my students. OK - back to the courgettes! Er... zucchini...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe0zrZvCvUxLY7Hix0HyVwt8qckja4J_qBwa0A-cvnD-giPa3RSVNbzE5PEmSBZV70zNnwfP9x5QxI4CWjXnbgaAMBNCoyAHsrnajPNNmsOUAUdSOh5gw95i0BXE-Rg3-0LCQI1yv/s1600/zuc+olive+oil+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZe0zrZvCvUxLY7Hix0HyVwt8qckja4J_qBwa0A-cvnD-giPa3RSVNbzE5PEmSBZV70zNnwfP9x5QxI4CWjXnbgaAMBNCoyAHsrnajPNNmsOUAUdSOh5gw95i0BXE-Rg3-0LCQI1yv/s200/zuc+olive+oil+cake.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://pateachew.wordpress.com/2012/06/11/zucchini-olive-oil-cake/" target="_blank">Zucchini Olive Oil Cake</a> from Mary Ellen at <a href="http://pateachew.wordpress.com/" target="_blank">Pâte á Chew</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Rw1G0ku_ezNjwv3uvjeGDra7fejHl-as0bQjxr3U5BS1MMUi11hsqF1mzc1VFOIZDpfzKEptv0dMsjuYQU0Qup5ZiHvF9_HaTJpAuCH3N_SfbJeSfry3cbZqQUG_zNoFuqoTHrKm/s1600/Zucchini-Zaalook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Rw1G0ku_ezNjwv3uvjeGDra7fejHl-as0bQjxr3U5BS1MMUi11hsqF1mzc1VFOIZDpfzKEptv0dMsjuYQU0Qup5ZiHvF9_HaTJpAuCH3N_SfbJeSfry3cbZqQUG_zNoFuqoTHrKm/s200/Zucchini-Zaalook.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://marocmama.com/2012/05/zucchini-zaalouk.html" target="_blank">Zucchini Za'alouk</a> from Amanda at <a href="http://marocmama.com/" target="_blank">Maroc Mama</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_v6jErwh8komXBPFUcu6xmFwQ1OqJLSuYLjGPY_2EtAuwsWrqmIl2_ALyeWWGLadJQWB70ydSQKZ9deSsU1VbhxBgTiuJqeN6AAFdFxZvnvcZ4HR3pae8uWdxaRHZrWuKAECAlZn/s1600/zuccorn+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_v6jErwh8komXBPFUcu6xmFwQ1OqJLSuYLjGPY_2EtAuwsWrqmIl2_ALyeWWGLadJQWB70ydSQKZ9deSsU1VbhxBgTiuJqeN6AAFdFxZvnvcZ4HR3pae8uWdxaRHZrWuKAECAlZn/s200/zuccorn+bread.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://girlinthelittleredkitchen.com/2011/09/10176034080/" target="_blank">Fresh Corn and Zucchini Bread</a> from Susan at <a href="http://girlinthelittleredkitchen.com/" target="_blank">The Girl in the Little Red Kitchen</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSGZQj9QWwYvV4RV5zX2mc6uWJIfDsOTUfLU-xoNvyQCUMXJiCz8wKBuiWFAxXe6pI4tUlRGOAqO8ba9hmWBuVwPY7LxPJuWp8SEzdXpmVkvZtW2c18Y7Nb5ciWBjj9-qTr7_9xQn/s1600/zuccookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSGZQj9QWwYvV4RV5zX2mc6uWJIfDsOTUfLU-xoNvyQCUMXJiCz8wKBuiWFAxXe6pI4tUlRGOAqO8ba9hmWBuVwPY7LxPJuWp8SEzdXpmVkvZtW2c18Y7Nb5ciWBjj9-qTr7_9xQn/s200/zuccookie.jpg" width="133" /></a></div><div style="text-align: center;"><a href="http://bakerbettie.com/2012/03/03/zucchini-and-jalapeno-cookies-with-sweet-lime-glaze/" target="_blank">Zucchini and Jalapeno Cookies with Sweet Lime Glaze</a> from Kristin at <a href="http://bakerbettie.com/" target="_blank">Baker Bettie</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxCnRFZwVUbVwbwW2R09nwB3Iml_0BgXrn7bdtJGo0Hzae3WHn3_tXzRp-LImrr2FQmbdoXZtUE0ep1sca4bI_GH37evyba8Q6Gia7c9AMBGcH2vVO-lgFB5kHA3H-mcSslDAGUy6/s1600/zucchini+fries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnxCnRFZwVUbVwbwW2R09nwB3Iml_0BgXrn7bdtJGo0Hzae3WHn3_tXzRp-LImrr2FQmbdoXZtUE0ep1sca4bI_GH37evyba8Q6Gia7c9AMBGcH2vVO-lgFB5kHA3H-mcSslDAGUy6/s200/zucchini+fries.JPG" width="200" /></a></div><div style="text-align: center;"> <a href="http://everythingkitchensink.blogspot.com/2012/05/roasted-baby-zucchini-fries.html" target="_blank">Roasted Baby Zucchini Fries</a> from Sarah at <a href="http://everythingkitchensink.blogspot.com/" target="_blank">Everything in the Kitchen Sink</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_v8zRInGLzS7BKacS6qstPUaNIbbMXrSEIxL4rUUKvmOjoj89iX00g4-0mejY8BYyaVnpFu0QYxXRXPvSYvqVk8lTXI-ajCmJCV2QmuCHaGnG06J4YhxBlJJYnUB_vI9mVge7DLym/s1600/stuffed+pep-zuc+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_v8zRInGLzS7BKacS6qstPUaNIbbMXrSEIxL4rUUKvmOjoj89iX00g4-0mejY8BYyaVnpFu0QYxXRXPvSYvqVk8lTXI-ajCmJCV2QmuCHaGnG06J4YhxBlJJYnUB_vI9mVge7DLym/s200/stuffed+pep-zuc+008.JPG" width="133" /></a></div><div style="text-align: center;"> <a href="http://heidi-younggrasshopper.blogspot.com/2012/04/eating-in-shifts-stuffed-peppers-and.html" target="_blank">Stuffed Zucchini and Peppers</a> from Heidi at <a href="http://heidi-younggrasshopper.blogspot.com/" target="_blank">Young Grasshopper</a></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div><div style="text-align: left;">Thom has been asking me repeatedly if I've had his mother's Zucchini Boats. I have not. I'm thinking this means he wants me to get the recipe and make them.</div><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhrRqT8BynfUC0mjULG4rciOdCGnNtPntfB9_J4_s-iw6S17KSVx3op4CgMjKLUJohKQJ9et98I60gPfwlwy6SyyKgI7L_Kr22i68_LIiGFP0y55k5tlpQ4o2ZIuVTy_EfXC6ZonW/s1600/zuc+frittata.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhrRqT8BynfUC0mjULG4rciOdCGnNtPntfB9_J4_s-iw6S17KSVx3op4CgMjKLUJohKQJ9et98I60gPfwlwy6SyyKgI7L_Kr22i68_LIiGFP0y55k5tlpQ4o2ZIuVTy_EfXC6ZonW/s200/zuc+frittata.JPG" width="200" /></a></div><div style="text-align: center;"> <a href="http://mangoesandchutney.com/2011/07/frittata-of-zucchini-50-women-in-food.html" target="_blank">Frittata of Zucchini</a> by Miranda at <a href="http://mangoesandchutney.com/" target="_blank">Mangoes and Chutney</a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKGTWt3m7G2yZ985l2OoP9k9pUQelEKidz-2XzcEjcPbBxpi-j9tsjTe3zU_wovryhWaWE0xPmHZYlsKSrvRZ1kLgVhShwnhTb9Z1Md2UoQlyCAlgtY36YixiLM7TT1dQYC2yEy0L/s1600/zuc+flowers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKGTWt3m7G2yZ985l2OoP9k9pUQelEKidz-2XzcEjcPbBxpi-j9tsjTe3zU_wovryhWaWE0xPmHZYlsKSrvRZ1kLgVhShwnhTb9Z1Md2UoQlyCAlgtY36YixiLM7TT1dQYC2yEy0L/s200/zuc+flowers.JPG" width="200" /></a></div><div style="text-align: center;"><a href="http://www.foodlustpeoplelove.com/2011/07/zucchini-flowers-stuffed-with-fresh.html" target="_blank">Zucchini Flowers Stuffed with Fresh Goat Cheese</a> by Stacy at <a href="http://www.foodlustpeoplelove.com/" target="_blank">Food Lust People Lov</a>e</div><br />
Oh, zucchini blossoms! How I love you so! I can't wait to grow my own zucchini just for the blossoms. I have another story about working with an Italian chef to make zucchini blossom fritters, but I think that needs to wait until I can remake the recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Rk9CK9dI7QoDmA6J-3b1Z_3X9VB7bGqEnF1YP-nGaXMJ7Wm9cFGjWFzHG1lIYBpB8a3gZEyeeSOqzv_W9-lw4d386-ZW1mAq_-SI1EGRMPv92bLNjEeZUQhAtbSrTRLllSmduX8/s1600/Zucchini+Pizza10-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Rk9CK9dI7QoDmA6J-3b1Z_3X9VB7bGqEnF1YP-nGaXMJ7Wm9cFGjWFzHG1lIYBpB8a3gZEyeeSOqzv_W9-lw4d386-ZW1mAq_-SI1EGRMPv92bLNjEeZUQhAtbSrTRLllSmduX8/s200/Zucchini+Pizza10-2.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://mommasmeals.wordpress.com/2012/03/07/dinner-in-detail/" target="_blank">Zucchini Pizza Casserole</a> by Tammi at <a href="http://mommasmeals.wordpress.com/" target="_blank">Momma's Meals</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLId3zChoqw7yKDX3I1h58ae5G0Vgr3ift58dKmXp9xMYhNNRQevLlD_7tfekooizdvrFr5jkcV0qHLZYSA2pjMJCyaikDv7yTxtpj3-nQD_FUMqwCarH_Jvi-uKrE09Gc6NnIKl5i/s1600/Quinoa-Pasta-Roasted-Zucchini-12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLId3zChoqw7yKDX3I1h58ae5G0Vgr3ift58dKmXp9xMYhNNRQevLlD_7tfekooizdvrFr5jkcV0qHLZYSA2pjMJCyaikDv7yTxtpj3-nQD_FUMqwCarH_Jvi-uKrE09Gc6NnIKl5i/s200/Quinoa-Pasta-Roasted-Zucchini-12.jpg" width="200" /></a></div><div style="text-align: center;"><a href="http://lovelypantry.com/2012/03/quinoa-pasta-with-roasted-zucchini-and-cheese/" target="_blank">Quinoa Pasta with Roasted Zucchini and Cheese</a> from Lyn at <a href="http://lovelypantry.com/" target="_blank">The Lovely Pantry</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxIf3ivmwmT0N5FpmMTMvXiCCeMv0wldrCPvdlPw4wAe9gw_QOmoTxFickwVkHkQX-HnRD8R512ZYkAha8iqJu-C0FtyVM9k_97CnleJQCwz5wiA1ubkPjdHREq5k-ZPIephp0yQk/s1600/zucc+choco+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxIf3ivmwmT0N5FpmMTMvXiCCeMv0wldrCPvdlPw4wAe9gw_QOmoTxFickwVkHkQX-HnRD8R512ZYkAha8iqJu-C0FtyVM9k_97CnleJQCwz5wiA1ubkPjdHREq5k-ZPIephp0yQk/s200/zucc+choco+cake.jpg" width="200" /></a></div><div style="text-align: center;"> <a href="http://chocolatechocolatemorechocolate.blogspot.com/2012/05/chocolate-chocolate-chip-zucchini-cake.html" target="_blank">Chocolate Chocolate Chip Zucchini Cake</a> from Joan at <a href="http://chocolatechocolatemorechocolate.blogspot.com/" target="_blank">Chocolate, Chocolate and More</a></div><br />
And here are some of my recipes using zucchini:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCNcAOC-XWxnkfI6nkAQFa_pDeQTpP5VAiCimU2NbxS2KNHFYNo12-a2HYqlC6WY1s410ad7gGZNqxgkvTuWJEI-UBcRdBxx6SsR2kvP0CKaWmExtOIofAPO43Tcbvyj_c8799BFl/s1600/veggie+beef+burgers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCNcAOC-XWxnkfI6nkAQFa_pDeQTpP5VAiCimU2NbxS2KNHFYNo12-a2HYqlC6WY1s410ad7gGZNqxgkvTuWJEI-UBcRdBxx6SsR2kvP0CKaWmExtOIofAPO43Tcbvyj_c8799BFl/s200/veggie+beef+burgers.JPG" width="200" /></a></div><div style="text-align: center;"><a href="http://cake-o-cake.blogspot.com/2012/05/grilled-vegetable-burgers-with-balsamic.html" target="_blank">Grilled Vegetable Burgers with Balsamic Glaze </a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJE80ZumybNVaXCLyUWS1mqKJADif7QJhVcigaGTPVLBQKzE_LRORSfPyA6mxOsfwrwkWQ9E792Dzs6sQyALfKjb_OS24ZuzIQoW_nBJTQW3DRpwnRQ3OEWeM_z8LhhvWrOEDLOrH/s1600/zucchini+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieJE80ZumybNVaXCLyUWS1mqKJADif7QJhVcigaGTPVLBQKzE_LRORSfPyA6mxOsfwrwkWQ9E792Dzs6sQyALfKjb_OS24ZuzIQoW_nBJTQW3DRpwnRQ3OEWeM_z8LhhvWrOEDLOrH/s200/zucchini+2.jpg" width="133" /></a></div><div style="text-align: center;"><a href="http://cake-o-cake.blogspot.com/2012/05/zucchini-ripieni-guest-post-on-ditch.html" target="_blank"> Zucchini Ripieni</a> </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYYiIMGifbQb0_eW15xI3TTUrn77rxzWWnYvqkEOeAvLQEIYyfSZVSBNkAKVpTgkza5iiYBi5IvCpvVMMzBp8MNl_YMBjONYUqcytkEMafscPZe14EkKVT7P56E_VasMo7BdYJ3As/s1600/farmers+market+pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYYiIMGifbQb0_eW15xI3TTUrn77rxzWWnYvqkEOeAvLQEIYyfSZVSBNkAKVpTgkza5iiYBi5IvCpvVMMzBp8MNl_YMBjONYUqcytkEMafscPZe14EkKVT7P56E_VasMo7BdYJ3As/s200/farmers+market+pasta.JPG" width="200" /></a></div><div style="text-align: center;"> <a href="http://cake-o-cake.blogspot.com/2012/05/mascarpone-meatballs-farmers-market.html" target="_blank">Mascarpone Meatballs and Farmer's Market Pasta</a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VmHc1B8xGJynEMMYNWw2jJq9OZq8rR7c5-gjPSk8cbTd9xuKA8_H5PfMvGmfJzp84I96UdUxm3ra-zuMmG87xP7V9rBCrXJpyD5vMd2SR143mjxWFxLhEjarxpBOjQvXXX5yGbq-/s1600/finished+meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VmHc1B8xGJynEMMYNWw2jJq9OZq8rR7c5-gjPSk8cbTd9xuKA8_H5PfMvGmfJzp84I96UdUxm3ra-zuMmG87xP7V9rBCrXJpyD5vMd2SR143mjxWFxLhEjarxpBOjQvXXX5yGbq-/s200/finished+meatballs.JPG" width="200" /></a></div><div style="text-align: center;"><a href="http://cake-o-cake.blogspot.com/2011/10/cloak-dagger-and-meatballs-family.html" target="_blank">Secret Ninja Meatballs</a></div><br />
So go ahead and bookmark this post - no zucchini will ever go bad in your fridge with all this creative inspiration from the Food Bloggers Network!<br />
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Happy cooking!<br />
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*All recipes and photos linked with written permission of the blog owner. To find more recipes from FBN members click on the Food Bloggers Network tab at the top of this website and type a keyword in the search box.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com14tag:blogger.com,1999:blog-420389184258937621.post-9619757722333958872012-06-20T08:14:00.001-04:002012-06-22T21:30:26.750-04:00Triple Berry Oatmeal Cookie Pie<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> What's black and blue and red all over?<br />
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My triple berry oatmeal cookie pie, that's what!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Sfn61PdSEL7Cd_VFX-PnKlcpOmHFMMuA_UDdWZH29W-47tk_458IAPqsCpYJXNYDfuN561EzwtowlwWJFlWu6kqVHAKBOAHZNZMqm0LBT6OoX2gxPKayxjAaRL2kqdhoT3U_QNXP/s1600/berry+pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Sfn61PdSEL7Cd_VFX-PnKlcpOmHFMMuA_UDdWZH29W-47tk_458IAPqsCpYJXNYDfuN561EzwtowlwWJFlWu6kqVHAKBOAHZNZMqm0LBT6OoX2gxPKayxjAaRL2kqdhoT3U_QNXP/s320/berry+pie.JPG" width="320" /></a></div><br />
If you're looking for a thoroughly tested, tried and true recipe, well - this isn't it! Nope, this is a pie thrown together from ingredients on hand that I knew would taste good together. Sometimes... baking isn't a science (but only sometimes). <br />
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As I grew more interested in food when I was a teenager my Mom and I would play this little game of, "what's in this?" By carefully tasting and savoring our food we would decipher the herbs and spices used by restaurants. We would test each other at home depending on who made dinner (I <i>loved</i> it when I could stump my Mom, who has an amazing palate). Mom taught me about classic flavor profiles and the marriage between food and finesse. Years later during culinary school we had an exam that consisted of correctly identifying over 100 herbs, spices and sauces simply by smell and appearance. I finished the exam in about eight minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxh8ATIFp2b7bdKediREDlKWr_uBEeJ-rVWhzvPmXuRiOfqgHEnuzh775euYCnHxeBvyXmIm7RF_alPdUdUjqvJFZ7rJPaalafWeVyapuWti5h4Xs6O5Fpk_OV7x-k9cz9KEZt52Y/s1600/slice+of+berry+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxh8ATIFp2b7bdKediREDlKWr_uBEeJ-rVWhzvPmXuRiOfqgHEnuzh775euYCnHxeBvyXmIm7RF_alPdUdUjqvJFZ7rJPaalafWeVyapuWti5h4Xs6O5Fpk_OV7x-k9cz9KEZt52Y/s320/slice+of+berry+pie.jpg" width="211" /></a></div><br />
That's how I tend to cook at home when I'm not working on a recipe. I look and see what we have and mentally complete the puzzle pieces into a cohesive dish. I'm not saying everything I make is fantastic - but 9 times out of 10 we eat some darn tasty meals. This pie is no different. If I were going to give you a recipe it would read:<br />
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leftover oatmeal cookie dough<br />
blueberries<br />
blackberries<br />
raspberries<br />
lemon<br />
sugar<br />
cinnamon <br />
cornstarch<br />
butter<br />
<br />
Bake at 350º F until done.<br />
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I baked the oatmeal cookie dough in the morning and in the evening I ground it in the food processor with enough butter to form a sticky crust. I pressed that into a pie dish. Washed the berries and tossed them with the juice and zest of one lemon, sugar and cinnamon to taste, and cornstarch to eyeball. Baked the whole thing until I felt it was done (50 minutes) and let it cool completely. <br />
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Sometimes as cooks (and bloggers) we get caught up in doing everything perfectly. Sometimes novice cooks get caught up in the fear of failure. But sometimes just throwing it all together and hoping for the best is not only liberating, it's delicious.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s1LoXxhPNDBO2leiwiIS0JSmPUBl0x753q3ABEunk_oUpIsVRwD83-Mw5xCjimYAdFem6tUiWwR7U8oi3oquSZA31pRk7bTzqLnGOmRbwh1NwihX_xJZGa0CD3KKG-3zsZy44BHE/s1600/no+more+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s1LoXxhPNDBO2leiwiIS0JSmPUBl0x753q3ABEunk_oUpIsVRwD83-Mw5xCjimYAdFem6tUiWwR7U8oi3oquSZA31pRk7bTzqLnGOmRbwh1NwihX_xJZGa0CD3KKG-3zsZy44BHE/s320/no+more+pie.jpg" width="225" /></a></div><br />
This counts as oatmeal with berries for breakfast, right? <br />
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Enjoy!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com15tag:blogger.com,1999:blog-420389184258937621.post-2675847136431226102012-06-18T08:54:00.003-04:002012-07-11T15:55:23.633-04:00Vietnamese Inspired Spring Rolls with Honey Chili Sauce<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> I absolutely love fresh spring rolls; you know the ones wrapped in sticky rice paper concealing a treasure trove of sweet fresh vegetables that you dip in a spicy sweet chili sauce? The kind you try to savor and instead end up gobbling and wishing you had a second order? The kind that you never make at home and only order when you're out at restaurants?<br />
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Wait? What was that last one?<br />
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I meant to say, the kind you can easily recreate at home with a few key ingredients?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNFSP3pKmyRdoeJbVllfPaeaXilns_5UO-eXvuw-xTbwvFQNuy2NjjNVfsXmFQ2oI0B3CWWdQDa-Rdwy9KJ6TM2BvLf8lXxfTNOPkXsDdN7g1mt_31KAz7DLUYWOzyD3-McBwawaX/s1600/spring+rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNFSP3pKmyRdoeJbVllfPaeaXilns_5UO-eXvuw-xTbwvFQNuy2NjjNVfsXmFQ2oI0B3CWWdQDa-Rdwy9KJ6TM2BvLf8lXxfTNOPkXsDdN7g1mt_31KAz7DLUYWOzyD3-McBwawaX/s320/spring+rolls.JPG" width="206" /></a></div><br />
Yeah... those. I love those.<br />
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When I lived in Charlotte I cooked my own faux Asian cuisine nearly daily. Inexpensive ingredients like carrots, onions, and cabbage are transformed into a feast when cooked with just a bit of garlic, ginger, and sesame oil. Sometimes I would splurge and add a piece of salmon but most nights me and the jasmine rice shared dinner with just vegetables. Lately I've had a huge craving for my favorite dishes such as Thai style coconut curry, fresh Cambodian style salads, and of course - Vietnamese style spring rolls. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uKaKQa-35DCk4FDZZBdF56nBsW-HDG9tiF0IuoahwC_hs3ek8fA38xboanI06_zC49Y4vhBv6TWvuGoMMdlme-xX22im8VLpWEXxEbRmVWZFEjFDIbMPQxJsoOJ6Vb2CaGu2evca/s1600/spring+roll+filling.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3uKaKQa-35DCk4FDZZBdF56nBsW-HDG9tiF0IuoahwC_hs3ek8fA38xboanI06_zC49Y4vhBv6TWvuGoMMdlme-xX22im8VLpWEXxEbRmVWZFEjFDIbMPQxJsoOJ6Vb2CaGu2evca/s320/spring+roll+filling.JPG" width="214" /></a></div><br />
If you've never shopped for ingredients like rice paper wrappers or <a href="http://cake-o-cake.blogspot.com/p/glossary.html" target="_blank">ponzu</a> you might think they're hard to find. The truth is all the ingredients used here are available in many supermarket chains, even in suburban areas, and are definitely available in Asian specialty markets. It may be a challenge to find a couple ingredients in very rural areas but you can, if absolutely necessary, use powdered ginger in place of fresh or skip the rice paper wrapper and make this as a salad instead using the dipping sauce as your dressing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP_xEuNuqNzTsZA8boFuQXju2VYSGGvgMmf4UwZNq0jX0x0eCo3KOntc2oj_Vq_mkql3eBusxvDjZ2ARnxr_ZFz2XG4oHHaNXTxdHYdSa-dRdYSbHY_lXt05-hGI_HpLGWhtAUEk2/s1600/sweet+chili+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyP_xEuNuqNzTsZA8boFuQXju2VYSGGvgMmf4UwZNq0jX0x0eCo3KOntc2oj_Vq_mkql3eBusxvDjZ2ARnxr_ZFz2XG4oHHaNXTxdHYdSa-dRdYSbHY_lXt05-hGI_HpLGWhtAUEk2/s320/sweet+chili+sauce.JPG" width="212" /></a></div><br />
The two tricks to making homemade spring rolls taste like you ordered them at your favorite restaurant is using a variety of flavorful vegetables and fresh whole herbs in the rolls as well as the spicy, sweet sauce flavored with ginger, chili, and honey. You can use whatever vegetables you like such as water chestnuts, steamed and chopped broccoli, mushrooms, etc. I like using sweet vegetables like peppers and carrots to help balance the heat in the sauce. This recipe makes approximately 6-7 spring rolls, depending on how full you stuff them, which is enough for two people to have a light supper or as an appetizer for 4-6 people.<br />
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<u>Vietnamese Inspired Spring Rolls</u><br />
2 small chicken breasts, cut into thin strips, marinated (see below), and cooked<br />
1 cup Napa cabbage, shredded<br />
1 medium carrot, julienne<br />
1 red pepper, julienne<br />
1 large scallion, cut on the bias<br />
1/2 cup sprouts <br />
12 fresh mint leaves<br />
6 rice paper wrappers<br />
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marinade<br />
1.5 tablespoons ponzu <br />
1 tablespoon sesame oil<br />
1 tablespoon rice wine vinegar<br />
1 teaspoon soy sauce <br />
1/2 tablespoon garlic, minced (about 1 large clove)<br />
2 teaspoons fresh ginger, grated or minced<br />
1 teaspoon brown sugar, packed<br />
<a href="http://astore.amazon.com/ohc02-20/detail/B0002PSOJW" target="_blank">sriracha sauce</a>, to taste<br />
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marinate chicken strips for at least one hour or up to 6 hours before cooking. To cook heat a frying pan or wok on medium-high heat. Add the chicken and marinade and cook until chicken is fully cooked and marinade is reduced by half; about 10-12 minutes.<br />
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To assemble the rolls soften the rice paper wrappers in tepid water. I like to do one at a time so they don't stick together. Lay flat on a cutting board or plate and fill the bottom quarter with your desired ingredients. Be careful not to over stuff each roll. A little goes a long way!<br />
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To roll: pull the bottom "tab" up over the ingredients and roll, tucking everything in tight. Flip up the sides to seal the ends and then finish rolling all the way up. If you've ever rolled a burrito - roll these the same way.<br />
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<u>Honey Chili Dipping Sauce</u><br />
2 tablespoons ponzu<br />
2 teaspoons honey<br />
1 teaspoon brown sugar, packed<br />
1 teaspoon fresh ginger, minced<br />
1/4 teaspoon sriracha sauce<br />
pinch red pepper flakes<br />
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Whisk together all ingredients and set aside for up to one hour before serving. The heat will intensify the longer the sauce sits. Serve rolls either whole or cut in half with the sauce on the side.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6_nnVdgoGlOj3bPWaznbqkR5Iq13diEwG1l1lKVSBPqWF7rE_dlsvGDmR3ytrfYXb4yF_B-MmMfpDhjxS8_eQ09FS9daTR0d8wae_dffHE5l3GHfIt-5QScJH9WvpOvn2dmVl_TF/s1600/spring+roll+close-up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6_nnVdgoGlOj3bPWaznbqkR5Iq13diEwG1l1lKVSBPqWF7rE_dlsvGDmR3ytrfYXb4yF_B-MmMfpDhjxS8_eQ09FS9daTR0d8wae_dffHE5l3GHfIt-5QScJH9WvpOvn2dmVl_TF/s320/spring+roll+close-up.JPG" width="320" /></a></div><br />
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Enjoy!Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com12tag:blogger.com,1999:blog-420389184258937621.post-58761215868745513722012-06-13T13:05:00.001-04:002012-06-22T21:31:07.434-04:00A many layered Cake or Where I've Been Hiding Lately<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> Hello friends! Hi Mom! How is everyone? Did you miss me? I missed you guys. Things have been... busy... to say the least. Let me 'splain. No, there is too much. Let me sum up. Buttercup is marry Humperdink in little less than...<br />
<br />
...wait. Wrong movie. Rewind. Start again. <br />
<br />
This Cake has been busy! Busy cooking for friends, busy networking, busy cooking for work, busy making plans for the future, more cooking, meeting more new people, and then... then the Ankle of Fail returned and everything ground to a halt. In the middle of the street. Ouf. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOId3GODY5e7-_1Vj0v51RkjAWXnNQgjBkWaG9XU9PUSCR46UkjfzE6DqFT_8QaRwwdUJhSKB5H7PPPG8DPPXKxixgA-v_aDR6aIUg65CSi2rg1seXFAo5hxJp-BKcPwbJ3nWa7Q2z/s1600/jams.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOId3GODY5e7-_1Vj0v51RkjAWXnNQgjBkWaG9XU9PUSCR46UkjfzE6DqFT_8QaRwwdUJhSKB5H7PPPG8DPPXKxixgA-v_aDR6aIUg65CSi2rg1seXFAo5hxJp-BKcPwbJ3nWa7Q2z/s320/jams.JPG" width="320" /></a></div><a name='more'></a><b>Friends </b><br />
Our adventure begins on a high note: cooking for friends. As someone who grew up in a family where affection was freely bestowed with hugs, kisses, and favorite meals I absolutely love cooking for close friends. There is no better evening for me than those spent with girlfriends with whom you share a mutual adoration, who love to talk to each other, who are appreciative of your cooking, and who are at home in your home.<br />
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The three ladies who graced my table last week are friends I met through school: my friend Keeana and I have known each other since 7th grade (never you mind how many years ago that was); through life: Ann, of <a href="http://cake-o-cake.blogspot.com/2012/03/deviled-eggs-three-ways.html" target="_blank">deviled egg fame</a>, is an honorary member of the family; and through work: Nahir, who is <a href="http://cake-o-cake.blogspot.com/2011/11/chorizo-paella.html" target="_blank">awesome to cook with</a>, is among the group of friends I refer to as "the good girls from the bad job." The bad job ended almost six years ago but the friendship endures.<br />
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Along with wine, roast pork tenderloin with blackberry sauce, a garden salad, and grilled peaches with chantilly cream we talked, laughed, and planned our third annual girl's weekend to Cape Cod (the Saint Germaine bottle/bud vase is one I saved from last summer). I can't wait - love these ladies!<br />
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<b>Networking</b><br />
I went to my first blogger event on Thursday for the <a href="http://www.bostonbloggers.com/" target="_blank">Boston Bloggers</a> group. I met some fun fashion bloggers (who knew there were so many in Boston? Thank goodness I wore my new boho-chic top and one of the incredible necklaces <a href="http://cake-o-cake.blogspot.com/2011/09/lahore-comes-to-boston-masi-tanvirs.html" target="_blank">Masi Tanvir</a> has given me. Loads of compliments on the necklace) and a handful of local food bloggers. I took my own advice and just walked up and introduced myself. It's amazing how well people respond to a genuine smile (and an occasional admission of, "hi, I don't know anyone here. Nice to meet you!").<br />
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<b>Cooking for Work</b><br />
This of course came at the end of a long day of cooking. I've had this idea for a catering business for a while now. I've started working on a business plan and I may have found a catering partner in my co-worker turned friend Jordan. We had a very successful trial run of cooking together this past weekend at an art gallery show. Whilst deciding on a menu, we also decided on a name: Fresh, Savory, Sweet. <br />
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Don't you love it?! I do. So simple. So descriptive. And completely evocative of the food: a fresh watermelon appetizer with feta and mint; roasted asparagus and prosciutto in filo (and a vegetarian version with an apricot-rose jam glaze); oatmeal sandwich cookies with rhubarb-blood orange compote filling and white chocolate drizzle. Yeah, you love it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzPi-07WJRG58kGi2Gq7Jv8Qr_43Lh0E-bCb7eOm6_ZA3hGXN5Zk1t0-cDrL-iEEYKc8cAHQqvYUSygrbFcemrXyvcAYBY_k9bD8AJ_DDf1zPYYYY24YJD2FyjtW_m6EX_0HmGxyi/s1600/watermelon+apps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzPi-07WJRG58kGi2Gq7Jv8Qr_43Lh0E-bCb7eOm6_ZA3hGXN5Zk1t0-cDrL-iEEYKc8cAHQqvYUSygrbFcemrXyvcAYBY_k9bD8AJ_DDf1zPYYYY24YJD2FyjtW_m6EX_0HmGxyi/s320/watermelon+apps.jpg" width="180" /></a></div>I hope you'll be hearing more about Fresh, Savory, Sweet in the future but for the moment I need to concentrate on the business plan, insurance, etc. before I can safely launch the company.<br />
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<b>More People; More Cooking</b><br />
But wait, that's not all! I spent Sunday morning making about three dozen carrot-walnut muffins (recipe to come) for my first ever <a href="http://www.bostonfoodswap.com/" target="_blank">Boston Food Swap</a> event! Have you heard of Food Swapping or been to an event? The premise is simple: community (and food!) minded individuals come together to swap foods they have made, grown, or foraged for other homemade, homegrown, or foraged foods.<br />
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In exchange for my carrot-walnut muffins I took home 3 different kinds of homemade jam (strawberry-rhubarb-basil; strawberry-lemon; and rhubarb-ginger), a spicy masala spice rub mix, granola, and best of all: a zucchini plant! I was so excited about the zucchini which is now planted in a larger pot on our little patio. The offerings were incredible; from homemade (prize winning!) bread to homemade ricotta to these gorgeously packaged white grape and berry kanten (also known as agar-agar, a vegetarian gelatin). <br />
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The Boston Food Swap is fast approaching its one year swapiversary and they're having a party! And you're invited! Yay! It's going to be a cocktail party with local foodie guest speakers. For more information <a href="http://www.eatboutique.com/2012/06/13/strawberry-rhubarb-jam-a-swapiversary-party/" target="_blank">check out this post</a> by Boston Food Swap co-founder Tara Bellucci (she's also a Food Bloggers Network member! Our members are kind of awesome. You know, just sayin' is all).<br />
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<b>The Ankle of Fail</b><br />
Everything seems like a bed of roses, doesn't it? The sun was shining, there was a parade going on in the North End, and Thom and I were carrying home our swap loot when all of sudden, without any provocation at all, while crossing Hanover Street a pothole reached up from the ground, grabbed my ankle, and threw me viciously to the ground.<br />
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Yup. It happened exactly like that. Or... um... something like that. If you know me in real life then you know the <a href="http://oh-cake.livejournal.com/33068.html" target="_blank">Ankle of Fail</a> has been a problem for many years, and never really healed right when I fell down those stairs and couldn't take the time to stay off of it. It's no surprise, really, that it gave out and I fell, but what was a surprise was that I absolutely couldn't bear weight on it and Thom had to take me over to the ER to get it x-rayed and then crutches, aircast and home. So, while I've been wanting to be on my feet cooking I've instead been on the couch catching up on emails and Mad Men. Honestly, I needed the break, but I don't have time for the break. And I don't want to be broken to get the break! <br />
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So stay tuned - Thom is doing the cooking for the time being (he made a killer chicken coconut curry with the masala spice mix), but I expect to be back at the stove in no time. Or... um... as soon as the orthopedist says it's okay to bear weight.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com20tag:blogger.com,1999:blog-420389184258937621.post-61187848629521030492012-06-09T23:21:00.000-04:002012-06-09T23:21:45.551-04:00Lavender Mandarin Rice Pudding Brûlée with Almonds ~ Integrale Risotto Challenge<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> This lavender mandarin rice pudding hits all the high notes for a dessert: creamy, sweet, and yes, even a touch of crunchy. I am thrilled to have passed the first round of the Marx Foods Risotto Gauntlet* and made it into the second round: dessert! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE2BPbeFJj2i2D3ZpOWy5jP3Jdz-cOp02jRP4C2MPyrBIYIf0NY50PZtbXzk5acXIkpsQ3Gf5AeFfMnp6NKAsgMaFi2t-A-BuaEC-n6NTq0DWyW5PEyUgKLOk0ZRl7WkdE92lJQ8Q/s1600/rice+pudding+brulee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE2BPbeFJj2i2D3ZpOWy5jP3Jdz-cOp02jRP4C2MPyrBIYIf0NY50PZtbXzk5acXIkpsQ3Gf5AeFfMnp6NKAsgMaFi2t-A-BuaEC-n6NTq0DWyW5PEyUgKLOk0ZRl7WkdE92lJQ8Q/s320/rice+pudding+brulee.JPG" width="320" /></a></div><br />
Rice pudding is a quintessential comfort food reminiscent of home and childhood. An important part of my childhood is my Mom's garden, including her stunningly fragrant lavender plants. The combination of mandarin and lavender results in an ethereal fragrance that is complimented by the creamy, custard topped rice and rich almonds. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9MyAdB1WLUSaEw0lxG5zPWjXYIsKo9Dqh91ZGDJoLKoLxbJT6JpmfHdVAcB-RhKgsgIswbyFqL0qr_467j9Xp2FX0_YBeUdKiGxZJ-iIYM_UFL4iAD7Q5tXLhIRrZ4L5iAnlxpkE/s1600/lavender+rice+pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9MyAdB1WLUSaEw0lxG5zPWjXYIsKo9Dqh91ZGDJoLKoLxbJT6JpmfHdVAcB-RhKgsgIswbyFqL0qr_467j9Xp2FX0_YBeUdKiGxZJ-iIYM_UFL4iAD7Q5tXLhIRrZ4L5iAnlxpkE/s320/lavender+rice+pudding.JPG" width="214" /></a></div><a name='more'></a><u>Lavender Mandarin Rice Pudding with Almonds</u> ~ serves 4<br />
1/2 cup Integrale rice<br />
1.5 cups skim milk<br />
2 teaspoon lavender flowers, divided<br />
zest of 2 mandarin oranges<br />
pinch of salt <br />
1/3 cup sugar, plus more for sprinkling<br />
1/2 cup heavy cream<br />
2 large eggs<br />
1/4 cup almonds, blanched & slivered <br />
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Soak one teaspoon lavender flowers in the heavy cream. Set aside.<br />
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Preheat oven to 325º F. Butter four individual ramekins. Set aside.<br />
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Put the other teaspoon of lavender flowers in a tea ball or cheesecloth. Cook the rice in the skim milk with the lavender stuffed tea ball. Zest the mandarin oranges into the rice. Add a pinch of salt and cook over medium heat until milk is absorbed and rice is cooked. Remove from heat.<br />
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Strain the heavy cream and discard the lavender flowers. Whisk the cream, eggs and sugar together. Combine with the rice and the slivered almonds. Divide evenly among the prepared ramekins. Cook in a water bath for 50-60 minutes or until the custard has set. Sprinkle tops with sugar and using a torch or your broiler melt the sugar to brûlée the tops. Serve warm.<br />
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Enjoy!<br />
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*I received a sample box of Integrale rice from <a href="http://www.marxfoods.com/" target="_blank">Marx Foods</a>. Recipe, photos, and all related text are my own.Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com21tag:blogger.com,1999:blog-420389184258937621.post-45623918980851446502012-06-05T09:12:00.000-04:002012-06-05T09:12:15.105-04:00The Butcher, The Baker, The Blogger ~ Networking 101<script src="http://www.stumbleupon.com/hostedbadge.php?s=4">
</script> The Butcher, Baker, Blogger series is becoming a monthly habit with me. This month, the 3rd month anniversary of the <a href="http://cake-o-cake.blogspot.com/p/food-bloggers-network.html" target="_blank">Food Bloggers Network</a>, I'd like to talk a bit about networking. Now, I don't claim to be some sort of networking guru, but I've noticed over the years that many people either don't recognize the value of networking or don't really understand how to do the <u>work</u> inherent in networking.<br />
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<b>Yes, networking is <i>work</i>. </b> <br />
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What does networking mean to you? I believe the best definition of networking is the following: <b>"a process where you develop long term relationships with others for mutual benefit."</b><br />
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Many people think that the introduction is the important part. They show up at a networking event or join a networking group and then think, "OK, someone will come up and talk to me or email me." But that doesn't involve the <i>work</i> part of networking. The introduction is only the first step. The follow-up is what turns the introduction into the long term relationship. <br />
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<a name='more'></a>Let's take a look at three hypothetical bloggers: A, B, and C. All three join the Food Bloggers Network. Blogger A joins, never posts an introduction, doesn't update the Member Listing, and rarely joins in the conversation. Blogger A will not find much value in the group because no one knows who Blogger A or what he/she is all about. It's as if Blogger A doesn't exist because no work is being accomplished. Blogger B doesn't post an introduction, but does update the member listing and sometimes joins in the conversation. Maybe there will be some interactions, and it's better than Blogger A, but Blogger B is only putting in a minimum amount of work. Now let's talk about Blogger C. Blogger C posts an introduction that lets people know who he/she is. Blogger C not only updates their member listing, but goes through the list, follows the other members on their Twitter or Facebook pages, and says something such as, "hello - I found your page through FBN. I'm looking forward to connecting." During the week Blogger C contributes in well-reasoned and thoughtful ways to the questions being raised as well as asking their own questions when appropriate. Now we're getting somewhere! Blogger C is <i>working</i> the networking. <br />
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<b>Turning On the <u>Work</u> vs. Turning <u>Off </u>the Networker</b><i> </i><br />
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<i>I should start this section by saying I've never personally seen a Food Bloggers Network member make the following mistakes.</i> <br />
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It is absolutely critical to maintain a well-defined balance between being involved and being pushy. The vast majority of reasonable people instantly recognize that there is a difference between following people and spamming. But a small minority of folks I meet are under the misapprehension that if they list their blog on everything they do you'll be enthralled and become an instant convert and proselytizer to their cause. There is a big difference between saying, "hi! I'm pleased to meet you!" and "hi! I'm pleased to meet you! Since you clearly think I'm the most awesome thing in the world, you should follow me at themostamazingblogever.com."<br />
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Yeeeaaah... nooooo.... I was just saying hi... but thanks. <br />
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Say hello. Be normal. Be natural. When someone tweets you about a great instagram pic you posted say, "thank you!" not "thank you! You should read the post here: themostamazingpostever.com."<br />
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Yeeeaaaah.... noooo..... I was just complimenting you... but thanks. <br />
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Picture it differently. Let's say you went to a cocktail party and were introduced to your host's friend, "Oh hi, I'm Jessica. I'm also friends with Jane; nice to meet you!" Which would you respond with: A) "Hi! I'm Sally. Isn't Jane great? How did you meet her?" or would you say B) "Hi! I'm Sally. I sell a product. You should buy my product." <br />
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Big difference, right? Even though you're working, it needs to grow naturally <b>through a long term relationship leading to mutual benefit</b>. The sentence after "hello" is <u>not</u> a long term relationship. You have to <i>work</i> the network to build the network. <br />
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<b>It's called Social Media, not Robot Media</b><br />
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While we're on the subject of networking please, please don't install bots and if you use them - stop it. Right now. Go uninstall them. Why? Well, let's consider the subject: <br />
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Raise your hand if you've ever followed someone on twitter, received an auto-reply saying, "I'm looking forward to teaching you great cooking tips! Follow me at themostamazingblogever.com!" and then, this is the kicker - actually clicked through and followed that person.<br />
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No? You didn't?<br />
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Me neither.<br />
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Why not? Because it's really annoying. If I like what you have to say (the 3 C's of good blogging: content, content, content) I'll follow your page. But if I'm just checking you out and you start off as lacking authenticity? Well, it gets you unfollowed pretty damn quick.<br />
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Even worse? Following someone just to get followed and then having your bot unfollow them. Did you follow that? I've noticed a new trend where I'll get followed, go to the person's twitter page to check them out and think, "yes, I could get down with what you're saying." I click follow and their follow count instantly tabs up one while their following count instantly tabs down one. Wait? Did I just see you unfollow me before my very eyes? Man, you didn't even give me a chance to be witty or creative! Just, "you are the weakest link - goodbye!" Do you really think I'm going to continue following you after that or even have a good opinion of you?<br />
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Yeeeeah.... noooooo..... but thanks for trying to trick me into inflating your follow numbers. <br />
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<b>The Moral of the Networking Story</b><br />
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There is a lot more I could say about networking and working the work, but I've leave off here for now. The moral of the tale of networking is this: be yourself. Be genuine. Be sincere. Be active. Be proactive. Be helpful to others. That is how you build a network of individuals who will, over time, want to help you succeed. <br />
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<b><i>And to my Food Bloggers Network members & friends - thank you for sticking with me on this ride. Happy 3 months. </i><br />
</b>Jessica | Oh Cakehttp://www.blogger.com/profile/07560543097078674086noreply@blogger.com36