tag:blogger.com,1999:blog-52377507971276652242024-03-19T11:36:26.491-07:00Here's Cooking at You, KidHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-5237750797127665224.post-65201198629503565482022-10-27T08:40:00.000-07:002022-10-27T08:47:15.641-07:00<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwTI21StqITUOfrPd2F5u5sxvJhwk9pirMiOoB13as_8-CdsS95MqXqG4KpPOoLbdNWIu0adpQPqVp5aVzGaw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /> <p></p>Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-40397510939145200602021-10-01T08:14:00.000-07:002021-10-01T08:14:10.720-07:00<span b="" bloody="" mary="" red="">
<div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><a href="https://1.bp.blogspot.com/-jFxXxbBKzAY/YVcgAT5HliI/AAAAAAAABgI/HNTrc7Nh0y0DabLsPtRG1MI9AqKzQiHcwCLcBGAsYHQ/s485/Red%2Bonion%2Bbloody%2Bmary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="453" height="320" src="https://1.bp.blogspot.com/-jFxXxbBKzAY/YVcgAT5HliI/AAAAAAAABgI/HNTrc7Nh0y0DabLsPtRG1MI9AqKzQiHcwCLcBGAsYHQ/s320/Red%2Bonion%2Bbloody%2Bmary.jpg" width="299" /></a></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;"><br /></div><div class="separator" style="clear: both; font-weight: bold; text-align: center;">Bloody Mary Bay</div><p style="font-weight: bold; text-align: left;">Named for Mary I, Queen of Scots and considered the 'Bloodiest' woman sovereign in history. Mary was also the cousin of Queen Elizabeth I the first Tudor to rule England.</p><p style="font-weight: bold; text-align: left;"><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-dlAh2GYvJ_g/YVcke0hm-7I/AAAAAAAABgQ/-zilflGiqjw0b4cjgjaMbcnAJ8zgFT3yACLcBGAsYHQ/s679/440px-Franc%25CC%25A7ois_Clouet_-_Mary%252C_Queen_of_Scots_%25281542-87%2529_-_Google_Art_Project.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="679" data-original-width="440" height="320" src="https://1.bp.blogspot.com/-dlAh2GYvJ_g/YVcke0hm-7I/AAAAAAAABgQ/-zilflGiqjw0b4cjgjaMbcnAJ8zgFT3yACLcBGAsYHQ/s320/440px-Franc%25CC%25A7ois_Clouet_-_Mary%252C_Queen_of_Scots_%25281542-87%2529_-_Google_Art_Project.jpg" width="207" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mary Queen of Scots</td></tr></tbody></table><br /></p><p style="text-align: left;"><b>A mashup of the original Bloody Mary Cocktail and our own Bloody Bay, this surprisingly refreshing summer treat adds even more </b><i style="font-weight: bold;">Blood Red </i><b>interest with the addition of a bright red onion slice and even more thrown olives; or is that throne olives?</b></p><br /><b>Ingredients: </b></span><div><ul style="text-align: left;"><li><b b="" bloody="" mary="" red="">2 ounces vodka </b></li><li><b b="" bloody="" mary="" red="">8 ounces tomato juice </b></li><li><b b="" bloody="" mary="" red="">Splash of Tabasco sauce </b></li><li><b b="" bloody="" mary="" red="">Splash of Worcestershire sauce </b></li><li><b b="" bloody="" mary="" red="">Dash of Old Bay Seasoning </b></li><li><b b="" bloody="" mary="" red="">2 to 4 large green olives with pimiento </b></li><li><b b="" bloody="" mary="" red="">1 red onion slice </b></li></ul></div><div><b b="" bloody="" mary="" red=""><br /></b></div><div><b b="" bloody="" mary="" red="">Method:</b></div><div><b b="" bloody="" mary="" red=""><br /></b></div><div><b b="" bloody="" mary="" red="">Add ingredients over the rocks in a highball, top with red onion and a skewer with olives.</b></div>Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-86391765635144105492017-02-27T13:07:00.000-08:002017-02-27T13:12:38.336-08:00<div style="-webkit-text-stroke-color: rgb(26, 26, 26); -webkit-text-stroke-width: initial; font-family: 'Bradley Hand'; font-size: 18px; line-height: normal; text-align: center;">
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<span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">Thai Peanut Noodle Bowl</span></span></div>
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<span style="color: #f3f3f3;"><span style="-webkit-font-kerning: none; font-size: 19px; line-height: normal;">Bamii </span><span style="font-kerning: none;">บะหมี่</span></span></div>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">Vegetarian</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">Thailand, formerly known in the West as Siam, is located on a central peninsula below Mainland China. It is surrounded on three sides by Burma, Laos and Cambodia. The largest of the peninsular countries is connected by an isthmus into the Gulf of Thailand to Malaysia in the south. </span></span></div>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">To this extent Thailand's cuisine shares much of the surrounding flavor, style and tradition of Southern Asia including Vietnam, Japan and the Philippines. Thailand is a cross roads country: Buddhist, agrarian in the North and more cosmopolitan in the southern half and has a history along the great trade routes of the area. </span></span></div>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">Noodle Bowls, essentially broth with rice or noodles and flavored variously, are ubiquitous throughout the far east. We chose Bamii for that very reason, it is often vegetarian and has elements reflective of traditional Japanese <a href="https://en.wikipedia.org/wiki/Soba"><span style="-webkit-font-kerning: none;">Soba</span></a> and at the same time may incorporate early African traditions like the peanut based <a href="http://herescookingatyoukid.blogspot.com/2015/09/west-african-peanut-tomato-soup-maafe.html"><span style="-webkit-font-kerning: none;">Maafe</span></a>.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;"> <span style="font-size: xx-small;">photo GCB Press All tights reserved </span></td></tr>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">INGREDIENTS:</span></span></div>
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<ul><a href="https://4.bp.blogspot.com/-WcYt_L6uCY0/WLRQjPje7vI/AAAAAAAABTM/S8-k16f15gs1ncmrk7bSOj5_g05dWkJCQCEw/s1600/Onions%2Bpasta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-WcYt_L6uCY0/WLRQjPje7vI/AAAAAAAABTM/S8-k16f15gs1ncmrk7bSOj5_g05dWkJCQCEw/s200/Onions%2Bpasta.jpg" width="200" /></a>
<li><span style="-webkit-text-stroke-width: initial;">½ lb. extra firm tofu — drained and marinated [marinade follows]</span></li>
<li><span style="-webkit-text-stroke-width: initial;">¾ lb. thin spaghetti or thin linguine</span></li>
<li><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; line-height: normal;">½</span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 11px;"> c. fresh ground peanut butter</span></li>
<li><span style="-webkit-text-stroke-width: initial;">½ c. vegetable stock</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 clove garlic</span></li>
<li><span style="-webkit-text-stroke-width: initial;">2 tablespoons extra virgin olive oil</span></li>
<li><span style="-webkit-text-stroke-width: initial;">¾ teaspoon Asian sesame oil</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 red bell pepper</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1-2 scallions</span></li>
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<span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">DIRECTIONS:</span></span></div>
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<a href="https://1.bp.blogspot.com/-Xfjz6gt-LJk/WLRQjl-0wMI/AAAAAAAABTI/tIZUsyIR8pc9Fy14mdnnZclOajMnxY5IwCLcB/s1600/Saute.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-Xfjz6gt-LJk/WLRQjl-0wMI/AAAAAAAABTI/tIZUsyIR8pc9Fy14mdnnZclOajMnxY5IwCLcB/s200/Saute.jpg" width="150" /></a><span style="font-kerning: none;"><span style="color: #f3f3f3;">Place the tofu in a large strainer or alternatively between 2 paper towels, set a heavy pot on top to slowly drain out as much of the water content as you can; this will allow the tofu to then absorb more of the flavor from the marinade. When drained [about 30 minutes] remove the tofu and slice into approximately 1" square cubes.</span></span></div>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">In a large baking dish arrange the tofu in one layer and cover with the prepared marinade, refrigerate covered for at least 1 hour, overnight is better. Drain the marinated tofu, reserve the marinade liquid.</span></span></div>
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<a href="https://3.bp.blogspot.com/-lOGN9xAtwqs/WLRQi1UOh0I/AAAAAAAABTM/wiiddJiALXsE0d8uOd7dtoPO--LAwoMegCEw/s1600/Melting.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-lOGN9xAtwqs/WLRQi1UOh0I/AAAAAAAABTM/wiiddJiALXsE0d8uOd7dtoPO--LAwoMegCEw/s200/Melting.jpg" width="200" /></a><span style="font-kerning: none;"><span style="color: #f3f3f3;">To begin prepare 1/2 cup of vegetable stock. To a non stick frying pan on medium heat add olive oil and drained tofu. Sauté 10 minutes turning until lightly browned. Add the diced red pepper and garlic. Cover and continue to cook until the red pepper is medium soft.<br />
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">To a medium low heat sauce pan add peanut butter, reserved marinade and prepared vegetable stock, blend.</span></span></div>
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<span style="font-kerning: none;"><span style="color: #f3f3f3;">Bring a large saucepan of water with a pinch of salt to a boil. Add pasta and cook al dente. Add the tofu to the peanut sauce then the drained pasta, toss to coat serve. Garnish with slices scallion.</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">Prepare the Marinade:</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">Combine:</span></span></div>
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<a href="https://4.bp.blogspot.com/-bExV2vHolXk/WLRQgf0omPI/AAAAAAAABTM/Mcnv-3UeG0YMwn0xL7Bi7_rvNGX7O560wCEw/s1600/Coating.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://4.bp.blogspot.com/-bExV2vHolXk/WLRQgf0omPI/AAAAAAAABTM/Mcnv-3UeG0YMwn0xL7Bi7_rvNGX7O560wCEw/s200/Coating.jpg" width="200" /></a></div>
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<li><span style="-webkit-text-stroke-width: initial;">¼ c. plus 2 tablespoons soy sauce</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 tablespoon rice vinegar</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 teaspoon chile-garlic sauce</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 tablespoon. chopped fresh ginger</span></li>
<li><span style="-webkit-text-stroke-width: initial;">¾ teaspoon Asian sesame oil</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 tablespoon Bragg's Liquid aminos</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 tablespoon honey [for vegan substitute agave syrup]</span></li>
<li><span style="-webkit-text-stroke-width: initial;">½ teaspoon red pepper flakes</span></li>
<li><span style="-webkit-text-stroke-width: initial;">1 teaspoon lemon juice</span></li>
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<a href="https://2.bp.blogspot.com/-Az1nSInDiKY/RqDnDe_3VgI/AAAAAAAAAZ0/bwq-_IVioiocRUk0CVz_6cgQQO-jE6RAwCPcB/s1600/Ricks-header.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="76" src="https://2.bp.blogspot.com/-Az1nSInDiKY/RqDnDe_3VgI/AAAAAAAAAZ0/bwq-_IVioiocRUk0CVz_6cgQQO-jE6RAwCPcB/s200/Ricks-header.jpg" width="200" /></a><span style="-webkit-font-kerning: none;"><span style="color: #f3f3f3;">serves 2</span></span></div>
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<a href="https://4.bp.blogspot.com/-okhooiHzSkM/WLRYSfKGq0I/AAAAAAAABTc/Nwm_rE23a00K6WiEBQc1M1ZBMbb0wfeFwCLcB/s1600/Thai%2BPeanut%2BNoodle%2BBowl.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-okhooiHzSkM/WLRYSfKGq0I/AAAAAAAABTc/Nwm_rE23a00K6WiEBQc1M1ZBMbb0wfeFwCLcB/s200/Thai%2BPeanut%2BNoodle%2BBowl.gif" width="108" /></a></div>
Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-31272492227232363152017-02-19T13:35:00.000-08:002017-02-19T13:35:59.785-08:00<div style="-webkit-text-stroke-color: rgb(27, 27, 27); -webkit-text-stroke-width: initial; color: #1b1b1b; font-family: 'Bradley Hand'; font-size: 24px; line-height: normal;">
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<span style="-webkit-text-stroke-color: rgb(27, 27, 27); color: #eeeeee; font-family: 'Bradley Hand'; font-size: 24px; text-align: start;">Spinach Ricotta Taco</span></div>
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<span style="-webkit-text-stroke-color: rgb(27, 27, 27); color: #eeeeee; font-family: 'Bradley Hand'; text-align: start;">Vegetarian</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"> photo GCB Press all right reserved</span></td></tr>
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<span style="-webkit-font-kerning: none;"><span style="color: #eeeeee;">Ingredients </span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #eeeeee;">6 ounces ricotta (preferably fresh), at room temperature</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">2 </span></span><span style="-webkit-text-stroke-width: initial; color: #eeeeee;">cloves garlic, chopped</span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;"> Himalayan pink salt</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">1 tablespoon vegetable oil</span></span></div>
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<a href="https://4.bp.blogspot.com/-EFvqfYUIS-k/WKoNNezpN5I/AAAAAAAABSE/xq9L3PfBdUY-F8mS5JoqYCooSxfCsvXOwCLcB/s1600/Spinach%2BRicatto%2BTaco%2Banalysis.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-EFvqfYUIS-k/WKoNNezpN5I/AAAAAAAABSE/xq9L3PfBdUY-F8mS5JoqYCooSxfCsvXOwCLcB/s200/Spinach%2BRicatto%2BTaco%2Banalysis.gif" width="108" /></a><span style="font-kerning: none;"><span style="color: #eeeeee;">1 ounce diced green chilis</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">4 ounces button mushrooms sliced</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">1/2 white onion, sliced 1/2-inch-</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">8 ounces white beans drained</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">2 cups fresh spinach</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">1 teaspoon ground cumin</span></span></div>
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<span style="font-kerning: none;"><span style="color: #eeeeee;">4 corn tortillas</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #eeeeee;">1/4 cup chili sauce</span></span></div>
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<span style="-webkit-font-kerning: none;"><span style="color: #eeeeee;">Directions</span></span></div>
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<li><span style="-webkit-text-stroke-width: initial;"><span style="color: #eeeeee;">Combine the ricotta and 1 clove garlic in a medium bowl season with salt.</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="color: #eeeeee;">Heat vegetable oil in a large skillet over medium heat. Add onion and cook until lightly browned. Stir and continue cooking until the onion begins to soften. Add the chiles, spinach and cumin, cook, stirring, until the spinach begins to wilt. Add the remaining clove garlic and cook until the spinach is completely wilted. Season with salt; transfer to a bowl, keep warm.</span></span></li>
<li><span style="-webkit-text-stroke-width: initial;"><span style="color: #eeeeee;">Warm the tortillas in a dry skillet. Divide the spinach, bean mushroom mixture between the tortillas, top with the ricotta, fold and garnish with chili sauce.</span></span></li>
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-33622074131911917962017-02-18T11:17:00.001-08:002017-02-18T12:21:27.864-08:00<div style="font-family: 'bradley hand'; line-height: normal; text-align: center;">
<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #eeeeee; font-size: large;">Red Pepper Tomato Soup*</span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #eeeeee; font-size: large;">vegetarian</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: black;"> <span style="color: #f3f3f3;"> <span style="font-size: xx-small;"> photo GCB Press all rights reserved</span></span></span></td></tr>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #eeeeee;">Peppers are indigenous to the new world, fossilized remains in Peru indicate that peppers existed as early as1200 BC, and were cultivated in Central and South America in prehistoric times. Columbus brought them to Europe in 1493, and they were quickly adopted and cultivated as decorative additions to floral presentations.** </span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #eeeeee;">Europeans gave peppers their modern name when it was discovered that the fruit of the plant was edible and tasted like the black and white ground condiment used at their tables, pepper.</span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #eeeeee;">Today the confusion remains and the argument over whether peppers are fruit or vegetable depends on largely on whom you ask, a gardener or a cook.</span></span></div>
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<a href="https://1.bp.blogspot.com/-BO8V43QaROo/WKiULaeLfJI/AAAAAAAABRI/VbzEyOb5l-UbzFrF1ncYV_gfRsaf9drEgCLcB/s1600/William-Adolphe_Bouguereau_%25281825-1905%2529_-_Soup_%25281865%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="background-color: black; color: #eeeeee;"><img border="0" height="200" src="https://1.bp.blogspot.com/-BO8V43QaROo/WKiULaeLfJI/AAAAAAAABRI/VbzEyOb5l-UbzFrF1ncYV_gfRsaf9drEgCLcB/s200/William-Adolphe_Bouguereau_%25281825-1905%2529_-_Soup_%25281865%2529.jpg" width="146" /></span></a></div>
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<tr><td class="tr-caption" style="text-align: center;"><i style="font-family: helvetica; font-size: 11px; text-align: left;"><span style="background-color: black; color: #eeeeee;">William-Adolphe_Bouguereau</span></i><br />
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<i style="-webkit-text-stroke-color: rgb(50, 51, 51); font-family: Helvetica; font-size: 11px; text-align: start;"><i style="-webkit-text-stroke-color: rgb(50, 51, 51); font-family: Helvetica; font-size: 11px; text-align: start;"><span style="background-color: black; color: #eeeeee;">(1825-1905) "Soup" (1865) </span></i></i></div>
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<span style="background-color: black; color: #eeeeee;"><span style="-webkit-text-stroke-width: initial;">This recipe marries red peppers with tomato, another case of dual identities combined in a tasteful union.</span><span style="-webkit-text-stroke-width: initial;"> </span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;">Ingredients:</span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1 soy bacon strip</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons Earth Balance vegetable spread, divided</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 large red bell pepper, chopped</span></span><br /><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped onion</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 large garlic clove, minced</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon tomato paste</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon paprika</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Splash hot pepper sauce</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Dash cayenne pepper</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 cup vegetable broth, divided</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon all-purpose flour</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup heavy cream [vegan alternative: to 1/2 cup unsweetened soy milk add 1 teaspoon Sour Supreme, mix thoroughly]</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt or preferred, Himalayan Pink Salt</span></span><br />
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;">Method:</span></span></div>
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<span style="background-color: black;"><span style="color: #f3f3f3;"> 1 </span></span><span style="background-color: black; color: #f3f3f3;">To a skillet add 1 teaspoon vegetable spread and cook soy bacon until crisp. Remove, set aside. To the drippings, add the red pepper, onion and garlic; sauté until onion is tender, about 4 minutes. Stir in the tomato paste, paprika, hot pepper sauce and cayenne until well blended. Add 1/4 cup broth. Reduce heat; simmer, uncovered, for 5 minutes. Remove from heat; cool for 10 minutes. Puree in a blender; set aside.</span></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-LdgeIPxkh7E/WKiUTlMiJTI/AAAAAAAABRU/5WUMGPhAgaAzDlQniB7Kbj2mC2P5O4PaACLcB/s1600/Red%2BPepper%2BSoup.gif" imageanchor="1" style="background-color: black; clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="color: #f3f3f3;"><img border="0" height="200" src="https://3.bp.blogspot.com/-LdgeIPxkh7E/WKiUTlMiJTI/AAAAAAAABRU/5WUMGPhAgaAzDlQniB7Kbj2mC2P5O4PaACLcB/s200/Red%2BPepper%2BSoup.gif" width="108" /></span></a></td></tr>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;"> 2<span class="Apple-tab-span" style="white-space: pre;"> </span>In a medium saucepan over low heat, melt remaining vegetable spread. Stir in flour; cook and stir for 2 minutes or until thickened. Gradually add remaining broth; bring to a boil over medium heat. Cook and stir for 2 minutes; reduce heat to low.</span></span></div>
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<span style="background-color: black;"><span style="color: #f3f3f3;"><span style="font-kerning: none;"></span><br /></span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;">3<span class="Apple-tab-span" style="white-space: pre;"> </span>Gradually stir in cream and salt. Add puree; heat through. Crumble soy bacon over top. Garnish with vegan sour cream, chives and red pepper if desired. </span></span></div>
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<span style="background-color: black;"><span style="color: #f3f3f3;"><span style="font-kerning: none;"></span><br /></span></span></div>
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<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;">Serves 2</span></span></div>
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<span style="background-color: black;"><span style="color: #f3f3f3;"><span style="-webkit-font-kerning: none; font-size: 14px; line-height: normal;">*</span><span style="font-kerning: none;">Originally published as Pretty Pepper Soup in Reminisce Extra August 1998, revised by HCAYK to be vegetarian</span></span></span></div>
<div style="-webkit-text-stroke-color: rgb(50, 51, 51); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal;">
<span style="-webkit-font-kerning: none; background-color: black;"><span style="color: #f3f3f3;"><span style="-webkit-text-stroke-color: rgb(68, 68, 68); -webkit-text-stroke-width: initial; text-align: center;">** </span><a href="https://garden.org/learn/articles/view/506/" style="-webkit-text-stroke-color: rgb(68, 68, 68); -webkit-text-stroke-width: initial; text-align: center;"><span style="-webkit-font-kerning: none; line-height: normal;">A Brief History of Peppers</span></a><span style="-webkit-text-stroke-color: rgb(68, 68, 68); -webkit-text-stroke-width: initial; text-align: center;"> </span></span></span></div>
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-68356861076393356622017-02-15T20:04:00.000-08:002017-02-16T07:52:33.309-08:00<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Bradley Hand'; font-size: 18px; line-height: normal; text-align: center;">
<span style="font-kerning: none;">No-Bake Creamy Chocolate Cheesecake</span></div>
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<span style="font-kerning: none;">Vegan</span></div>
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<a href="https://2.bp.blogspot.com/-lxWOaAmkioY/WKUhcZtNffI/AAAAAAAABQk/MghCCoue9WQPBgdwAaJ3WNP2KdhCV9cJwCLcB/s1600/No%2BBake%2BCocolate%2BCheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-lxWOaAmkioY/WKUhcZtNffI/AAAAAAAABQk/MghCCoue9WQPBgdwAaJ3WNP2KdhCV9cJwCLcB/s320/No%2BBake%2BCocolate%2BCheesecake.jpg" width="320" /></a></div>
<span style="font-size: xx-small;"> photo <a href="http://thegreencuttingboard.blogspot.com/">Green Cutting Board Press</a>, all rights reserved</span><br />
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Cheesecake, a popular if admittedly decadent dessert [we'll get to that later] has its origins far from the currently accepted "baked or unbaked" traditions. History grants the ancient Greeks credit for divining this food of the gods — by the Greek physician <a href="https://en.wikipedia.org/wiki/Aegimus">Aegimus</a>, who wrote a book on the art of making cheesecakes (πλακουντοποιικόν σύγγραμμα—plakountopoiikon suggramma)…We know this as written in the oldest known surviving work of <a href="https://en.wikipedia.org/wiki/Latin">Latin</a> prose the De Agri Cultura [On Agriculture,160 BC] by <a href="https://en.wikipedia.org/wiki/Cato_the_Elder">Cato the Elder</a> <br />
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If cheesecake really is the food of the gods this no-bake conception must be their supreme accomplishment; and just as a whim we transformed it to a vegan version — not so decadently fat…apologies to Aegimus, Cato the Elder, deli bakers and supreme beings everywhere. <br />
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<span style="font-kerning: none;">Crust:</span></div>
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<a href="https://3.bp.blogspot.com/-l8jVXSgt7yk/WKUiAojuspI/AAAAAAAABQs/k-raJ4FWxZAaPg0vjpXtFV2XQYhR32XjACLcB/s1600/No-bake%2Bchocolate%2Bcheesecake.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-l8jVXSgt7yk/WKUiAojuspI/AAAAAAAABQs/k-raJ4FWxZAaPg0vjpXtFV2XQYhR32XjACLcB/s200/No-bake%2Bchocolate%2Bcheesecake.gif" width="108" /></a><span style="font-kerning: none;"><b><i></i></b></span></div>
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<span style="font-kerning: none;">2 1/3 ounces (about 2/3 cup) graham cracker crumbs </span></div>
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<span style="font-kerning: none;">2 tablespoons <a href="https://earthbalancenatural.com/product/original-buttery-spread/"><span style="-webkit-font-kerning: none; line-height: normal;">Earth Balance</span></a>, melted </span></div>
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<span style="font-kerning: none;">Cheesecake:</span></div>
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<span style="font-kerning: none;"><b><i></i></b></span><br /></div>
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<span style="font-kerning: none;">1/2 container (4 ounces) <a href="http://www.tofutti.com/dairy-free-cheeses/cream-cheese/better-than-cream-cheese/"><span style="-webkit-font-kerning: none; line-height: normal;">Tofutti Better Than Cream Cheese</span></a>, at room temperature </span></div>
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<span style="font-kerning: none;">1/4 cup <a href="http://funfreshfoods.com/sweeteners/agave-powder.html"><span style="-webkit-font-kerning: none; line-height: normal;">Agave Powder</span></a> </span></div>
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<span style="font-kerning: none;">1/8 cup <a href="http://www.tofutti.com/dairy-free-cheeses/sour-cream/better-than-sour-cream/"><span style="-webkit-font-kerning: none; line-height: normal;">Tofutti Sour Supreme, Better than Sour Cream </span></a></span></div>
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<span style="font-kerning: none;">1/3 teaspoon vanilla extract </span></div>
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<span style="font-kerning: none;">1/4 cup <a href="http://minimalistbaker.com/easy-vegan-chocolate/"><span style="-webkit-font-kerning: none; line-height: normal;">vegan chocolate</span></a>, recipe by our favorite vegan baker, <a href="http://minimalistbaker.com/"><span style="-webkit-font-kerning: none; line-height: normal;"><i>The Minimalist Baker</i></span></a></span></div>
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<span style="font-kerning: none;">3-4 medium strawberries - sliced</span></div>
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<span style="font-kerning: none;">Method:</span></div>
<ol>
<li><span style="font-size: x-small;">For the crust, combine graham cracker crumbs and melted vegan spread together in a small bowl until the mixture looks like damp sand. Press the crust mixture evenly into the bottom of 2 <a href="http://www.apple.com/">Crème Brulée Ramekins</a>. </span></li>
<li><span style="font-size: x-small;">For the filling, in a small bowl whisk the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream, vanilla and mix. </span></li>
<li><span style="font-size: x-small;">Add the melted chocolate (make sure it is room temperature), whip for 2-3 minutes, until the mixture is smooth and light. </span></li>
<li><span style="font-size: x-small;">Divide the cheesecake filling evenly between the 2 ramekins, cover and refrigerate for 2-3 hours until set. </span></li>
<li><span style="font-size: x-small;">Top with sliced fresh strawberries and savor </span></li>
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<span style="font-kerning: none;">Serves 2</span></div>
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<span style="font-kerning: none;"><a href="http://herescookingatyoukid.blogspot.com/">Rick</a></span></div>
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-69827162091947235722017-02-09T18:02:00.000-08:002017-02-09T18:02:17.843-08:00Chorizo Mushroom Stuffed Red Pepper<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px; line-height: normal;">
Vegetarian<br />
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<span style="font-kerning: none;">Bell Peppers when fully ripened turn a deep, glossy red and are sweeter than their green cousins. Bell peppers are also the only peppers that produce no <a href="https://en.wikipedia.org/wiki/Capsaicin"><span style="-webkit-font-kerning: none;">capsaicin</span></a>, the chemical that causes irritation [heat] when in contact with our taste buds. A traditional recipe in Spain using piquillo pepper which are smaller than bell but of the same variation are stuffed with a variety of ingredients including meat, seafood, or cheese, and served as <a href="https://en.wikipedia.org/wiki/Tapas"><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(6, 69, 173); color: #0645ad;">tapas</span></a>; in Mexico called <i>Chile rellenó</i>, literally "stuffed pepper," or in middle eastern, Turkey, Greek cuisine called <i>Dolma</i><b>, </b>a tradition of stuffed vegetables.</span></div>
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<span style="font-kerning: none;">In this recipe the enhanced sweetness of red bell peppers adds an unexpected flavor note to the heat of the chorizo and the savory middle eastern blend of quinoa, onion, garlic and olive.</span></div>
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<span style="font-kerning: none;">Pair these stuffed peppers with the rich, <a href="https://en.wikipedia.org/wiki/Umami"><span style="-webkit-font-kerning: none; line-height: normal;">umami</span></a> taste of this easy <a href="http://www.huffingtonpost.co.uk/poppy-velosaayres/ultimate-vegan-yorkshire-pudding-recipe_b_8911998.html"><span style="-webkit-font-kerning: none; line-height: normal;">vegan Yorkshire Pudding</span></a> and you experience the meeting of 2 worlds: the Old British Empire and the even older Ottoman Empire. That encounter produced a rich blended cuisine of northern European and middle eastern fare stirred, mixed and blended for four centuries until the end of the nineteenth century.</span><br />
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<table 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://4.bp.blogspot.com/-kX9kxMRAJ8A/WJ0ZeP8tqoI/AAAAAAAABPs/4eM_OOTtVzgmSIpHyd6Ro71CzNud5duyACLcB/s1600/IMG_3829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://4.bp.blogspot.com/-kX9kxMRAJ8A/WJ0ZeP8tqoI/AAAAAAAABPs/4eM_OOTtVzgmSIpHyd6Ro71CzNud5duyACLcB/s400/IMG_3829.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 9px; line-height: normal; text-align: right;">
<span style="font-kerning: none;"> photo: The Green Cutting Board Press, all rights reserved</span></div>
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<b style="font-size: 12px;"><div style="text-align: left;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-3YPnXTVaoP4/WJ0aI76bczI/AAAAAAAABPw/W9_h0Tc7oNY7uHDTQXDX0cyigFTtHsvHACLcB/s1600/Red%2BPeppers%2BWick%2Bphoto.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Red Bell Peppers" border="0" height="212" src="https://1.bp.blogspot.com/-3YPnXTVaoP4/WJ0aI76bczI/AAAAAAAABPw/W9_h0Tc7oNY7uHDTQXDX0cyigFTtHsvHACLcB/s320/Red%2BPeppers%2BWick%2Bphoto.jpg" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 9px; line-height: normal; text-align: right;">
<span style="-webkit-font-kerning: none; font-size: 11px; line-height: normal;"> </span><span style="font-kerning: none;"> photo:wikipedia.org/</span></div>
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<span style="font-family: helvetica; font-size: 12px; font-weight: bold;">Ingredients:</span><br /><ul>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1/3 cup diced sweet onion</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 cup diced button mushroom</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 clove garlic diced</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1/3 cup diced green olives</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 tablespoon <a href="https://earthbalancenatural.com/product/original-buttery-spread/"><span style="-webkit-font-kerning: none; line-height: normal;">Earth Balance</span></a></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup canned chickpeas [garbanzo beans]</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 cup water</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1/2 cup quinoa </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">2 medium red bell peppers</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">3 tablespoons <a href="http://www.tofurky.com/what-we-make/tofurky/chorizo/#flavormenu"><span style="-webkit-font-kerning: none; line-height: normal;">vegetarian chorizo</span></a></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">3 ounces <a href="http://www.caciqueinc.com/products/cacique-queso-fresco/"><span style="-webkit-font-kerning: none; line-height: normal;">queso fresco</span></a></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">2 tablespoons tomato paste</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 teaspoon <a href="http://www.betterthanbouillon.com/products/product-detail.aspx?productid=23"><span style="-webkit-font-kerning: none; line-height: normal;">no beef bullion base</span></a></span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">1 teaspoon cumin</span></li>
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<div style="text-align: left;">
<span style="font-kerning: none;"> </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica;"> </span></div>
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<span style="font-kerning: none;"><b>Method: </b></span></div>
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<span style="font-kerning: none;"><b></b></span><br /></div>
<ol>
<a href="https://1.bp.blogspot.com/-jwxGgHll5j8/WJ0aL1w0G5I/AAAAAAAABP0/z5g7fgos7QoqEPr-HFl4Lp81TVUjR5gzACLcB/s1600/Choriza%2BMushroom%2BStuffed%2BRd%2BPepper.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-jwxGgHll5j8/WJ0aL1w0G5I/AAAAAAAABP0/z5g7fgos7QoqEPr-HFl4Lp81TVUjR5gzACLcB/s200/Choriza%2BMushroom%2BStuffed%2BRd%2BPepper.gif" width="108" /></a>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Set a soup pot of water to boil.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Cut the top of red peppers and remove the seed and veins. Place the peppers bottom down in the hot eater with their lids, cover and cook 10 minutes</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Brown tablespoon Earth Balance in a medium hot pan. Add first 4 ingredients and sauté 2 minutes</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Add water, chickpeas, quinoa, water and bouillon paste, cumin. Cover and cook medium for 10 minutes or until water is nearly absorbed.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Remove peppers from water, drain and allow to cool</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Preheat oven to 365℉</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Fill the peppers with chorizo mushroom stuffing. Top with <i>queso fresco</i> and pepper lids. Place in an oven ready pan.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 11px; line-height: normal; margin: 0px;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Continue baking for 30 minutes</span></li>
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<span style="font-family: helvetica; font-size: 11px;">Serves 2 </span><div>
<span style="font-family: helvetica;"><span style="font-size: 11px;"><br /></span></span><a href="https://2.bp.blogspot.com/-jOfantsw2Fc/WJI55FsCl9I/AAAAAAAABNw/5PzXTwD7uPIDGPlrJ7iG9opUwHxao4coQCPcB/s1600/Heres%2Bcooking%2Bat%2Byou%2Bkid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="123" src="https://2.bp.blogspot.com/-jOfantsw2Fc/WJI55FsCl9I/AAAAAAAABNw/5PzXTwD7uPIDGPlrJ7iG9opUwHxao4coQCPcB/s320/Heres%2Bcooking%2Bat%2Byou%2Bkid.jpg" width="320" /></a><br />
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-62896550820571250482017-02-01T11:59:00.001-08:002017-02-02T11:35:55.410-08:00Spaghetti con Salsa di Fragole, Pomodoro<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 1px; line-height: normal; min-height: 1px;">
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<span style="-webkit-font-kerning: none;"><b>Spaghetti con Salsa di Fragole, Pomodoro</b></span></div>
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<span style="-webkit-font-kerning: none;">Spaghetti With Strawberry-Tomate</span></div>
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<span style="font-kerning: none;"><b></b></span><br /></div>
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<span style="font-kerning: none;">No one can say for certain but it now appears likely that all Italy owes it’s gastronomic identity to a group of so called new world Indios known as the Aztec; it seems the humble tomato, like its earth sleeping cousin the potato, are but two of the edible gifts the “old world” received from the Americas.</span></div>
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<span style="font-kerning: none;">The <a href="https://en.wikipedia.org/wiki/Nahuatl"><span style="-webkit-font-kerning: none; line-height: normal;">Nahuatl</span></a> (Aztec language) word <i>tomatl</i> gave rise to the Spanish word "tomate," from which, according to Wiki, the English word tomato originates.</span></div>
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<span style="font-kerning: none;">The arrival of tomatoes in Italy dates to 1548 when the steward of <a href="https://en.wikipedia.org/wiki/Cosimo_de%27_Medici"><span style="-webkit-font-kerning: none; line-height: normal;">Cosimo de' Medici</span></a>, the grand duke of <a href="https://en.wikipedia.org/wiki/Tuscany"><span style="-webkit-font-kerning: none; line-height: normal;">Tuscany</span></a>, wrote to the Medici private secretary informing him that the basket of tomatoes sent from the grand duke's Florentine estate at <a href="https://en.wikipedia.org/wiki/Torre_del_Gallo"><span style="-webkit-font-kerning: none; line-height: normal;">Torre del Gallo</span></a> "had arrived safely.”</span></div>
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<span style="font-kerning: none;">Hitherto tomate, a member of the poisonous nightshade family were appreciated only for their decorative attributes: shiny, red and luxuriant garden ornaments for the holiday table.</span></div>
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<span style="font-kerning: none;">It was not until the 18th century that the tomato was added to the book of condiments as fruit or in the Italian lexicon, “<i>pomo d'oro</i> “ or “apple of gold," indeed the fruit of the tomato vine is classified as just that, fruit, not vegetable and so it is, with this admittedly heuristic leap of faith we gently present:</span></div>
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<span style="font-kerning: none;"><b></b></span><br /></div>
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<a href="https://3.bp.blogspot.com/-9MEC7EuKLlc/WJI_YAvUjfI/AAAAAAAABOI/O--Bc4_C8l4XWVTivML6F0L3Ii7lEsWLQCLcB/s1600/IMG_2982.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://3.bp.blogspot.com/-9MEC7EuKLlc/WJI_YAvUjfI/AAAAAAAABOI/O--Bc4_C8l4XWVTivML6F0L3Ii7lEsWLQCLcB/s320/IMG_2982.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;"><i> photo GCB Press, all rights reserved</i></span></div>
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<span style="font-kerning: none;"><b>A Romantic Vegan Valentine Dinner for Two</b></span></div>
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<span style="font-kerning: none;">Considering that the tomato is a fruit, the addition of strawberries isn’t that strange in this sauce. The sauce should be quite spicy, which tempers the berries’ sweetness.</span></div>
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<span style="font-kerning: none;">Ingredients</span></div>
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<span style="-webkit-font-kerning: none; font-size: 14px; line-height: normal;"><span class="Apple-tab-span" style="white-space: pre;"> </span> 2 tablespoons</span><span style="font-kerning: none;"> olive oil, plus more for drizzling</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 14-oz. can whole peeled tomatoes, drained</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 teaspoon crushed red pepper flakes</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Pinch Kosher salt</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 pound fresh (or frozen, thawed) strawberries, hulled, quartered</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon agave </span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>12 oz. spaghetti [full bodied pasta works better than the thinner strands]</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span> 1/2 small red onion, thinly sliced</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 cup fresh vegan ricotta* — <i>follows</i></span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>Freshly ground black pepper to taste</span></div>
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<span style="font-kerning: none;"> Spring onion sliced</span></div>
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<span style="font-kerning: none;">Method</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16px; line-height: normal;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font-kerning: none;">Heat olive oil in a pot over medium-high heat. Add tomatoes and red pepper flakes, season with salt, and cook, breaking up with a wooden spoon, until tomato juices have reduced slightly, about 3 minutes. </span></div>
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<span style="font-kerning: none;"> Add strawberries and agave, cook, stirring often, until strawberries are soft and sauce is slightly thickened, about 5 minutes. Let cool slightly, then pulse in a food processor to a coarse purée.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-kerning: none;"> Meanwhile, cook spaghetti in a large pot of boiling, salted water, stirring occasionally until al dente; drain pasta, reserving 1 cup pasta cooking liquid.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-kerning: none;"> Add pasta to tomato sauce along with ½ cup pasta cooking liquid and cook, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span></span></div>
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<span style="font-kerning: none;"> Remove from heat, drizzle with more oil, and toss to combine. Serve pasta topped with onion, ricotta, and black pepper.</span></div>
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<span style="font-kerning: none;"> SERVINGS: 2</span></div>
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<span style="font-kerning: none;"><b>Vegan Ricotta*</b></span></div>
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<span style="font-kerning: none;">Ingredients</span></div>
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<span style="-webkit-font-kerning: none; font-size: 15px; line-height: normal;"> • </span><span style="font-kerning: none;">2 cups raw cashews, soaked for at least 2 hours, then drained</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 garlic cloves</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tbsp lemon juice</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>¼ cup plain soy milk</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1/2 tbsp agave</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>1½ tbsp extra virgin olive oil</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>•<span class="Apple-tab-span" style="white-space: pre;"> </span>freshly ground black pepper & salt to taste</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>1<span class="Apple-tab-span" style="white-space: pre;"> </span>Add soaked cashews, garlic, lemon juice, soy milk, agave, oil, to your food processor.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>2<span class="Apple-tab-span" style="white-space: pre;"> </span>Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add more soy milk.</span></div>
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<span style="font-kerning: none;"><span class="Apple-tab-span" style="white-space: pre;"> </span>3<span class="Apple-tab-span" style="white-space: pre;"> </span>Season with salt & pepper, to taste </span></div>
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<a href="http://herescookingatyoukid.blogspot.com/2007/09/as-american-as-apple-pie-burgers-and.html">The Green Cutting Board Press © 2017</a><br />
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-40135067197405148852015-09-21T18:34:00.002-07:002017-02-02T12:36:32.736-08:00MAAFE<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 18px; text-align: center;">
<span style="color: #f3f3f3; font-family: arial, helvetica, sans-serif; font-size: 16px;">WEST AFRICAN PEANUT TOMATO SOUP</span></div>
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<a href="http://1.bp.blogspot.com/-v7sEzXZHSfs/VgCrpjiQh-I/AAAAAAAABL4/nuiEDFN5T-g/s1600/Moroccan%2BPeanut%2Band%2BTomato%2BSoup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-v7sEzXZHSfs/VgCrpjiQh-I/AAAAAAAABL4/nuiEDFN5T-g/s320/Moroccan%2BPeanut%2Band%2BTomato%2BSoup.jpg" width="240" /></a></div>
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<span style="font-size: xx-small;"> photo GBC all rights reserved</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif;"><span style="color: #f3f3f3;"><span style="font-kerning: none;"><b>Maafe</b> (var. <i>mafé</i>, <i>maffé</i>, <i>maffe</i>, <i>sauce d'arachide</i> (French), <i>tigadèguèna</i> or <i>tigadenena</i> (Bamana; literally 'peanut butter sauce'), or <b>groundnut stew</b>, is a </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">stew</span><span style="font-kerning: none;"> or </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">sauce</span><span style="font-kerning: none;"> (depending on water content) common to much of </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">West Africa</span><span style="font-kerning: none;">. It originates from the </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">Mandinka</span><span style="font-kerning: none;"> and </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">Bambara people</span><span style="font-kerning: none;"> of </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">Mali</span><span style="font-kerning: none;">.</span><span style="font-size: 8.7px; line-height: normal; text-decoration: underline;"><sup>[1]</sup></span><span style="font-kerning: none;">Variants of the dish appear in the cuisine of nations throughout </span><span style="-webkit-font-kerning: none; -webkit-text-stroke-color: rgb(11, 20, 128); color: #0b1480;">West Africa</span><span style="font-kerning: none;"> </span></span></span><br />
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">INGREDIENTS</span></div>
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<a href="https://3.bp.blogspot.com/-bZAVjKWxtmk/WJOYBKxYU5I/AAAAAAAABPI/lh3wItYJo5Ygsas9oNBVqLT2iwF_uW3KwCLcB/s1600/Maafe%2BPeanut%2BTomato%2BSoup.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://3.bp.blogspot.com/-bZAVjKWxtmk/WJOYBKxYU5I/AAAAAAAABPI/lh3wItYJo5Ygsas9oNBVqLT2iwF_uW3KwCLcB/s200/Maafe%2BPeanut%2BTomato%2BSoup.gif" width="108" /></a><span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;"> </span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">3 cups low sodium vegetable broth</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1 small red onion, chopped</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1 small Chopped whole tomato</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1 tablespoons peeled and minced fresh ginger</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">2 cloves garlic, minced</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1/2 cup canned chick peas - drained</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1/2 cup fresh ground peanut butter [smooth]</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1/4 cup tomato paste</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1 healthy tsp cumin</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">Hot sauce [to taste]</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1/4 cup roughly chopped peanuts, for garnish</span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">1 scallion thinly sliced for garnish [white end only] </span></div>
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<span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif; font-kerning: none;">INSTRUCTIONS</span></div>
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<li style="font-size: 13px; line-height: normal; margin: 0px; text-align: right;"><span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">In a medium Dutch oven or stock pot, bring the broth to a boil. Add the red onion, ginger, garlic and chick peas. Cook on medium-low heat for 20 minutes. Using a submersible blender, blend until smooth.</span></span></li>
<li style="font-size: 13px; line-height: normal; margin: 0px;"><span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">In a medium-sized, heat-safe mixing bowl, combine the peanut butter, chopped tomato and tomato paste, then transfer 1 cup of the hot stock to the bowl. </span></span></li>
<li style="font-size: 13px; line-height: normal; margin: 0px;"><span style="color: #f3f3f3; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 12px; line-height: normal;"></span><span style="font-kerning: none;">Pour the peanut mixture back into the soup and mix well. The soup should be thick and creamy. Season the soup with cumin and hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.</span></span></li>
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Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-77326513326376292152011-05-30T13:36:00.000-07:002011-05-30T13:36:21.861-07:00Gumbo<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><i>"A good gumbo does for the soul what a pretty woman does for the heart, if it’s that good, its gotta be bad." </i>unknown</span></div><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">There are as many theories about the origins of gumbo as there are recipes but one thing is certain, whether its Cajun or Creole, spicy or not, vegetarian (z’herbes) or venison fish or fowl gumbo is king and the crown belongs to America for gumbo is truly an American Classic as elegant and robust as it is delicate and home spun.</span><br />
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</div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Gumbo Filé is a thinner, darker gumbo than its country cousin Okra Gumbo and the difference may be a clue to the origin and ultimate evolution of this iconic one pot meal.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The word gumbo, likely a variation on the Bantu word for okra (kingombo), would have described the natural thickening okra imparts to any dish. Okra, common in Africa, was not native in the Americas so early settlers le</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">arning from local peoples used the sassafras tree, found only in North America and Asia to thicken their stews. The powdered leaf or filé is added after cooking and gives Gumbo Filé its slightly “stringy” texture.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As successive waves of French Canadians, French, Spanish, West Indians and Africans merged along the deltas of Louisiana their rich blend of heritage cooking became synonymous with good food, good times and good people.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Shrimp and a shellfish alternative</span></b><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Package extra firm tofu</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbs Old Bay Seasoning</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Drain the tofu then place on a clean paper towel in the bottom of a strainer. Place a small pan on top of the tofu filling it with water to act as a weight and let stand for 30 minutes to press excess water from the tofu. Cut the tofu into wedges.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add Old Bay Seasoning to 2 cups of water and bring to a boil. Add the cut pieces of tofu reduce heat and simmer 30 minutes, set aside. Reserve the seasoning water.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add 2 Tbls of butter to a heavy skillet set over a medium high flame add the tofu pieces and sauté until lightly browned. Return seasoned boiling broth to pan and cover. Continue cooking on low for 15 minutes or until broth is evaporated. Set aside.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Browned sausage, beef cubes or chicken</b></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Using the same heavy skillet crusty pieces and all, add sliced sausage (andouille is a favored Louisiana style sausage), pieces of lean beef or chicken cut into 1 inch cubes and sauté until lightly browned...or, this is gumbo - why not add all three.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Alternatively seafood gumbo suggests an equally rich variety of shellfish, ocean and fresh water fish combinations.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(Most grocers now carry a variety of non meat alternatives to traditional beef, sausage pork and fowl for vegetarians who want to indulge their gumbo ya-ya)</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>The “Trinity”</b></span><br />
I/2 cup each of onion, celery and green bell pepper chopped coarsely, set aside.<br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Roux:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup flour</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup of vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup cold water</span><br />
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</span></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Again, using the same heavy skillet, crusty parts and all, heat oil over a high flame and add the flour; now you need a wooden spoon. turn the flame down to medium and stirring constantly let the mixture turn a dark chocolate brown, about 15-20 minutes.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Various shades of browning determine the flavor of the roux; the longer you cook and stir the darker the roux becomes and richer. A white to nutmeg color is great for country cooking with chicken and turkey. A darker cinnamon color works well with pork and a darker roux compliments beef dishes. The darker the color the thinner the roux will be until it’s almost a broth consistency and then with a little onion and good merlot you have a great base for French Onion Soup.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Gumbo servi style Cajun </b></span><br />
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Now for the flavor and goodness - hence the name, add the “Trinity” mix to the bubbling roux, turn down the flame and continue cooking up to an hour.<br />
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Once the flavor is in add the browned meat and continue cooking on low heat covered for another thirty to forty-five minutes adding water if it becomes too dry.<br />
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Serve over rice with a little filé powder to season. Never add filé to the cooking pot, it will turn bitter over constant heat.<br />
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</div>Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-87400501790378237212011-05-28T08:52:00.000-07:002011-05-28T08:52:23.815-07:00Got Key Lime Pie<div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="http://3.bp.blogspot.com/-9ryhfL2kBI4/Td6VAJOyjqI/AAAAAAAABGc/SimKTc5Jt3U/s320/got%2Bmilk.jpg" width="221" /></div><br />
Living in Florida is its own reward, sun and surf, beautiful sunsets, bikinis and, as if that weren't enough, now and then a delight for the palate. I'm speaking, of course, about Key Lime Pie that rare combination of citrus from tiny, tart Key limes and the silk-smooth, creamy richness of sweetened condensed milk. <br />
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Each year hoards of tourists arrive in Florida and devour hundreds of tons of this amazingly simple but oh so tropical dessert. The dessert is made easily, by combining a couple of cans of sweetened condensed milk with eggs and the juice of a dozen or so Key limes. Pour into a graham cracker crust and refrigerate for several hours. Serve with mounds of sweet whipped cream. <br />
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So we set about to create a traditional yet vegan Key Lime Pie<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KD61JFXzBQw/Td6wqppYZlI/AAAAAAAABGk/GiJw0eFyow0/s1600/Key%2BLime%2BPie.jpg" imageanchor="1"><img border="0" height="400" src="http://3.bp.blogspot.com/-KD61JFXzBQw/Td6wqppYZlI/AAAAAAAABGk/GiJw0eFyow0/s400/Key%2BLime%2BPie.jpg" width="307" /></a></div><br />
Turns out the question arises, what is sweetened condensed milk and moreover why does it exist? Useful, of course, for many desserts sweetened condensed milk doesn't seem to have any other purpose. So we did a little digging. <br />
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In 1856 Gail Borden a tinkerer and inventor submitted his patent for Eagle Brand Sweetened Condensed Milk. By extracting the water from whole milk and replacing it with sugar Borden was able to preserve canned milk and thus make it portable in a world without refrigeration. Milk spoils in hours left unrefrigerated and "milk disease" in the mid 1800s was a serious public health issue. With Borden's invention mothers could now send canned milk to school with their children and city folk could count on safe milk for their meals far away from the source, the dairy farm. <br />
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Diseases and illness related to milk products are historically so prolific that whole societies have created laws to govern the consumption of milk. Kosher law strictly forbids serving milk and dairy together or even sharing food vessels and utensils for fear of cross contamination. <br />
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Lactose intolerance is considered by many as the single most widespread allergy in the world today. Many countries have banned the use of recombinant bovine growth hormone or rBGH, which is used in cows to accelerate their growth, citing insufficient research concerning the impact on human consumers. <br />
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Finally, in the early 21st century milk has come under suspicion by UK researchers as a likely vector for Mycobacterium avium paratuberculosis (MAP) bacteria the principle causal element in Crohn's disease, the human equivalent of "Mad Cow."Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-32275994704724719442011-05-26T09:45:00.000-07:002011-05-26T09:45:30.440-07:00Cinco de Mayo, but who's countingI came across this poster on a recent outing to scout vegan <a href="http://www.mexonline.com/cinco.htm"target="_blank">Cinco de Mayo</a> venues and we were reminded that not all habits come without risk.<br />
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<img src="http://thegreencuttingboard.blogspot.com/My-X.jpg" /><br />
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If you're out celebrating this 5th try a little restraint and go for the gold in moderation. It's all vegan after all as long as you avoid the worms although, truth be Gold (verdad for all you gringos) that's really 'mezcal' and a whole other blog.<br />
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Celebre Cinco de Mayo, and please drink responsibly.Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-82028049427018043492007-12-31T04:15:00.000-08:002008-12-08T14:55:19.379-08:00Wild, fresh and kind salmonThis recipe blends classic eastern flavors, wild rice and native northwestern salmon equally suited for either the grill or stove top.<br /><br /><a href="http://2.bp.blogspot.com/_OPil0jXghgQ/R3jgJfyW7LI/AAAAAAAAAnI/-297XMhUu8Q/s1600-h/Kind.jpg"target="_blank"><img id="BLOGGER_PHOTO_ID_5150112627654323378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_OPil0jXghgQ/R3jgJfyW7LI/AAAAAAAAAnI/-297XMhUu8Q/s320/Kind.jpg" border="0" /></a>When native Americans first combined wild rice collected from marsh lands in what is now the boarder between Minnesota, Canada and the Upper Peninsula of Michigan with fresh salmon from the cold waters of the Northwest the pairing was a perfect combination of delicate textures and strong flavors.<br /><br />We've recreated that simple, fresh and wild combination with a simple, surprisingly flavorful twist; we've substituted grilled tofu for the salmon. Easy and quick, this recipe makes a perfect first night meal for family or friends who share a taste for freshness and a compassion for all things living wild.<br /><br /><strong>Ingredients</strong><br /><br />The Rice:<br />1/2 cup wild rice 3/4 ounce (about 20 medium) dried shiitake caps<br />2-3 scallions, thinly sliced (keep white and green parts separate)<br />1 cup short-grain brown rice 2 to 3 teaspoons Japanese soy sauce (shoyu or tamari)<br /><br />The Vegetables:<br />1 cup fresh broccoli florets<br />2 large carrots washed, sliced diagonally<br />1 medium onion quartered<br />2 stalks celery sliced diagonally<br /><br />For the Salmon:<br />8 ounces extra firm tofu sliced into 4 steaks<br />2-inch chunk fresh ginger, peeled and cut into eighths<br />2 large cloves garlic<br />2 teaspoons sesame oil<br />2 tablespoons Japanese soy sauce (shoyu or tamari), plus more to pass at the table<br />1 teaspoon molasses <br />Peanut oil, for frying<br />2 tablespoons rice vinegar<br />1 teaspoon “Old Bay Seasoning”<br /><br /><strong>Method</strong><br /><br />Finely chop the ginger, garlic and scallion whites. Add the soy sauce, sesame oil, molasses, Old Bay and blend well to create a marinade. Drench the tofu slices with the marinade cover and refrigerate one hour.<br /><br />Bake or grill the marinated tofu salmon at 350º Fahrenheit for 30 minutes turning once, set aside. Reserve the marinade.<br /><br />Soak dried shiitake in water until the shitake are soft, about 15 minutes. Cut the caps into strips 1/4-inch thick and return them to the soaking water.<br /><br />To prepare the rice: Bring 3 cups of water to a boil in a medium pot. Add wild rice and cook at a gentle boil, uncovered, until the rice is tender and some of the grains have burst open and curled, 45 to 60 minutes. Drain well and set aside.<br /><br />10 minutes before serving add 2 tablespoons of water to a hot skillet, sauté the carrot, onion, celery and broccoli 3-4 minutes covered. Add the mushrooms, soaking liquid and reserved marinade; continue to sauté another minute, remove from heat.<br /><br />Heat 1 teaspoon of peanut oil in a large skillet over high heat until sizzling. Spread ½ of the reserved marinade (glaze) onto one side of each steak. Set the steaks, glazed-side down, in the skillet. Reduce the heat to medium-high and cook uncovered for 1-1/2 minutes. Spread remaining glaze on the top side of each steak, and flip over. Turn the heat to medium-low and continue cooking an additional minute.<br /><br />Serve on a bed of wild rice sprinkled with additional marinade. Garnish with slivered scallion greens.<br /><br />A 2006 California Sauvignon Blanc from <a href="http://www.kj.com/home.asp"target="_blank">Kendal Jackson</a> is the perfect pairing with this dish. The creaminess and sweetness of the sun soaked grapes highlight the sweetness of the glaze while its tang stands well with the eastern spices and woody flavors of the mushrooms and vegetables.<br /><br />Serves 4<br /><br />Here’s cooking at you kid, RickHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-58085731118856426612007-10-26T17:29:00.000-07:002008-12-08T14:55:19.522-08:00Shopska SaladShopska or Shopi is a regional reference to the inhabitants and the cuisine of the region of Shopluk (Шоплук, Šopluk) located in central Western Bulgaria (around Sofia and the adjacent areas). <br /><p align="center"><a href="http://4.bp.blogspot.com/_OPil0jXghgQ/RzITaVQO3RI/AAAAAAAAAi8/SH2cl2td0Qc/s1600-h/Shopska+2.jpg"target="_blank"><img id="BLOGGER_PHOTO_ID_5130184268631170322" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="Shopska salad" src="http://4.bp.blogspot.com/_OPil0jXghgQ/RzITaVQO3RI/AAAAAAAAAi8/SH2cl2td0Qc/s400/Shopska+2.jpg" border="0" /></a><span style="font-size:85%;"> photo: Snezhana Simeonova<br /><a href="http://alagaladrielle.blogspot.com/" target="_blank"><em>A la Galadrielle</em></a> </span><span style="font-size:85%;"></span></p>The region and its people have much in common with the inhabitants of central eastern Serbia (around Pirot) and the Republic of Macedonia (around Štip, Kratovo, Gevgelija and Strumica); called Bulgarians, Serbs and Macedonians respectively, they share a common history, culture and most importantly a preference for the great local traditions of simple foods, which are both hearty and satisfying. <br /><br />Our friend Zena, an expatriate from the region shares her family's Shopska Salad, a classic by any standard. <br /><strong>здрав съм</strong><br /><br /><p><strong>Ingredients:</strong></p><ul><li>4 tomatoes<br /><li>1 small cucumber<br /><li>0.5 kg fleshy peppers<br /><li>1 onion /or two spring onions/<br /><li>1 cupful of grated white cheese<br /><li>5 hot peppers (optional)<br /><li>a small bunch of parsley<br /><li>a coffee cup full of vegetable oil<br /><li>salt</li></ul><strong>Directions:</strong><br /><br />Wash and clean the vegetables. Remove the stem and the seeds of the peppers (raw or roasted and peeled). Slice them. Cut the tomatoes and the cucumber into small cubes. Chop the onion and the parsley. Mix everything, add salt and mix again. Shape the mixture into a "hemisphere" in the salad dish. Add the vegetable oil. Cover with an even layer of grated white cheese. You may put an olive, a tomato rose or several leaves of parsley on top of the salad. Add a hot pepper to each portion.<br /><br />If you have a classic family recipe you'ld like to share send it to <a href="mailto:greenboard@tampabay.rr.com?subject=My Classic recipe">"Classics"</a> at Rick’s Place, we'd love to hear from you.<br /><br />Here's cooking at you kid, RickHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-33092773944732894302007-09-30T10:31:00.000-07:002016-12-14T12:05:47.745-08:00Thai won on Build a Better Burger Contest<a href="http://1.bp.blogspot.com/_OPil0jXghgQ/Rv_ikexiQxI/AAAAAAAAAhk/rNSwbTe-byU/s1600-h/Thai-burger.jpg" target="_blank"><img alt="Sweet-Hot Thai Burger" border="0" id="BLOGGER_PHOTO_ID_5116056818080170770" src="https://1.bp.blogspot.com/_OPil0jXghgQ/Rv_ikexiQxI/AAAAAAAAAhk/rNSwbTe-byU/s400/Thai-burger.jpg" style="cursor: hand; float: left; margin: 0px 10px 10px 0px;" /></a>We couldn't resisit the double entendre and we definitely couldn't resist trying the winning entry, the Sweet-Hot Thai Burger by Karen Bernards. Karen's delicious blending of the two worlds of American grill classics and Thai cuisine turned taste buds in Napa valley and captured the $50,000 Grand Prize yesterday in Sutter Home Winery's annual <a href="http://bbbblog.sutterhome.com/" target="_blank">Build a Better Burger Contest</a>.<br />
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The contestants, all winners, grilled up some amazing versions. To see all the recipes and get some of the inside commentary from Colleen go to the BBBBlog.<br />
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We've been following the lead-up to this cook-off all week along with Mike at <a href="http://www.thenakedvine.net/2007/09/build-better-burger.html" target="_blank">The Naked Vine</a> who has the wine list so now it's time to try out the winning burger recipe for ourselves. Seems like the burger is once again finding its ancient <a blank="" href="http://herescookingatyoukid.blogspot.com/2007_09_29_archive.html" target="_">Asian roots</a>.<br />
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By the way, you can catch Karen and her recipe Monday morning on NBC's the Today Show.<br />
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While waiting for the burgers to cook we enjoyed a Thai wine from <a href="http://www.monsoonvalleywine.com/index2.html" target="_blank">Monsoon Valley </a>Shiraz Special Reserve; the red wine grapes are grown in the hills of Pak Chong where the cooler climate is more favorable for the Shiraz and Colombard grapes.<br />
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It's a full bodied, fragrant, spicy wine that makes a perfect pairing with the sweet-hot chili background in Karen's burger. The wine finish is smooth with just a hint of cedar layered over an intense, rich taste of plums.<br />
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Here's Karen's original recipe<br />
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<span style="color: #ff6600;"><strong>Sweet-Hot Thai Burger</strong> </span><br />
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<strong>Ingredients</strong><br />
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<strong>Cilantro Mayonnaise</strong><br />
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<ul>• 1 cup mayonnaise<br />• 1 tablespoon lime juice<br />• 1/4 cup chopped cilantro<br />Thai Salad<br />• 1/4 cup fresh lime juice<br />• 2 cloves garlic, chopped<br />• 1 tablespoon Colavita Extra Virgin Olive Oil<br />• 3/4 teaspoon kosher salt<br />• 2 teaspoons bottled Thai sweet chili sauce<br />• 1 tablespoon peeled and grated fresh ginger<br />• 1/2 cup chopped fresh cilantro<br />• 1/4 cup chopped fresh basil<br />• 1 English cucumber, cut into matchsticks<br />• 1 red bell pepper, cut into matchsticks<br />• 1 1/2 cups fresh bean sprouts</ul>
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<strong>Patties</strong><br />
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<ul>• 2 pounds freshly ground chuck<br />• 2 teaspoons kosher salt<br />• 3/4 cup bottled Thai sweet chili sauce<br />• 4 green onions, sliced<br />• 1 cup Spicy Thai Kettle Chips, placed in a bag and smashed slightly<br />• 2-3 tablespoons vegetable oil, for brushing on the grill rack<br />• 6 good-quality potato hamburger buns, split</ul>
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<strong>Directions</strong><br />
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Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.<br />
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To make the mayonnaise, whisk the mayonnaise, lime juice, and cilantro in a small bowl. Cover with plastic wrap and set aside.<br />
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To make the salad, whisk the lime juice, garlic, olive oil, salt, sweet chili sauce, ginger, cilantro, and basil in a small bowl. Combine the cucumber, red pepper, and bean sprouts in a large bowl. Toss with the dressing to coat. Cover with plastic wrap and set aside.<br />
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To make the patties, combine the chuck, salt, sweet chili sauce, green onions, and chip pieces in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.<br />
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When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.<br />
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To assemble the burgers, spread a generous amount of the cilantro mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Thai salad, add the top bun and serve.<br />
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Makes 6 burgers<br />
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by Harlan WeikleHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com1tag:blogger.com,1999:blog-5237750797127665224.post-14900459599047174962007-09-29T09:34:00.001-07:002008-12-08T14:55:19.973-08:00Pass the burgers, hon<a href="http://4.bp.blogspot.com/_OPil0jXghgQ/Rv6icexiQwI/AAAAAAAAAhc/3NeeASvRguQ/s1600-h/Mongol.jpg"target="_blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_OPil0jXghgQ/Rv6icexiQwI/AAAAAAAAAhc/3NeeASvRguQ/s320/Mongol.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5115704836920328962" /></a>It's Build a Better Burger day at Sutter Home Winery in Napa Valley, if you haven't checked into Colleen's Blog yet for highlights of the finalist's cook-off she'll be posting the event results later today along with some highlights so be sure to check in throughout the day at <a href="http://bbbblog.sutterhome.com/"target="_blank">Build a Better Burger Blog</a> <br /><br />In the mean time while you're waiting for your own backyard grill event to begin, we thought a little history of the burger might inspire you to create your own twist on the America's favorite meal on a bun hon.<br /><br />About 1200AD Genghis Khan (1167-1227) led his Mongol army across the arid steppes of south west Asia, their families moving with them they followed the ageless tradition of nomadic herders; in less than a generation the Golden Horde as they were known conquered 70 percent of the known world.<br /><br />Part of the Mongol success was their invention of shaved meat, which they formed into small bundles. Carried by each horseman the raw meat sustained the rider who often stayed on horseback for days on end. <br /><br />By the time the Khan’s grandson Kublai Khan and his armies entered Moscow, the fabled horseman whom the Russians named Tartars were legendary as much for their ferocity as their so called “Barbarian” ways and raw chopped and seasoned meat called Steak Tartare was already a favorite among Russian chefs.<br /><br />Over the centuries the curious ground meat concoction made its way westward to Europe and eventually the Americas arriving in the street corner vendor stands of New York and other East Coast ports. Smoked, seasoned and boiled, the patties quickly became known as Hamburg Steaks named after the German city of Hamburg where they were a favorite food on-the-go for sailors and middle class workers.<br /><br />It wasn’t long before Hamburgers appeared on the menu with their more respectable cousins the steak at restaurants like Delmonicos and the mainstay of Genghis Kahn’s famous “Golden Horde” would soon fuel the building of another empire, the Golden Arches of McDonalds.<br /><br />Now that we’ve got you primed to Build the Best Burger ever head on over to the <a href="http://bbbblog.sutterhome.com/"target="_blank">Sutter Home’s BBB Contest</a> page, grab a recipe and start grillin’.<br /><br />Here's cooking at you, kid, RickHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-89399871299259973772007-09-28T20:06:00.000-07:002008-12-08T14:55:20.153-08:00Dawn of the burger<a href="http://www.sutterhome.com/"target="_blank"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_OPil0jXghgQ/Rv3IKexiQtI/AAAAAAAAAhE/ruK_7JOnuxw/s320/BBB-logo-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5115464834147828434" /></a>Well, tomorrow is the big day and here at Rick's Place we have our grills, (gas and charcoal) ready to fire up; just waiting for the Dawn of the BBB contest finals tomorrow in Napa Valley - we love the smell of NAPA in the morning, it smells like victory. <br /><br />So get ready to light your fires and we'll keep you on the "ground round" with good burgers, good wine and good eats all weekend. Live from Sutter Homes <em>Build a Better Burger</em> Cook-off it's Here's Cooking at You, Kids' coverage of the Best Burger in America finals. <br /><br /><a href="http://2.bp.blogspot.com/_OPil0jXghgQ/Rv3M8OxiQvI/AAAAAAAAAhU/nxDPpjqR2LM/s1600-h/BBB_Eve-003_lo.jpg"target="_blank"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_OPil0jXghgQ/Rv3M8OxiQvI/AAAAAAAAAhU/nxDPpjqR2LM/s320/BBB_Eve-003_lo.jpg" border="0" alt="Finalists Jamie Martin and Erin Evenson (left and middle) pose with Erin’s mom (right) at our pre-BBB bash."id="BLOGGER_PHOTO_ID_5115470086892831474" /></a>Check out <a href="http://bbbblog.sutterhome.com/"target="_blank">Colleen's blog</a> coverage from the event and send us your best burger picks/suggestions, maybe yours will be next years "classic" at Rick's Place.<br /><br />Gentlemen & ladies, start your grills.<br /><br />Here's cooking at you, Kid, RickHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-83405609997308644762007-09-21T11:48:00.000-07:002008-12-08T14:55:20.574-08:00As American as apple pie, burgers and Napa Valley<span style="font-size:130%;">Build a Better Burger</span><br /><br />Wine, vino, the word "wine" likely derives from early Germanic *winam, borrowing from the <a title="Latin" href="http://en.wikipedia.org/wiki/Latin"target="_blank">Latin</a> vinum, "wine" or "(grape) <a title="Vine" href="http://en.wikipedia.org/wiki/Vine"target="_blank">vine</a>", has been a constant companion to agricultural man for 8000 years and a staple of economic man for nearly as long.<br /><br />One of the few renewable sources of wealth wine, for centuries the currency of trade from Asia to Africa, Europe and the Americas, today is estimated to contribute more than <a href="http://www.beveragedaily.com/news/ng.asp?id=11748-world-wine-sales"target="_blank">$111 billion dollars*</a> annually to the wealth and most likely the health of the world’s economies, including developing nations.<br /><br />As part of our “Classics” recipes we eventually had to pay homage to wine as a natural pairing with food from every corner of the globe; and lucky us, just such a pairing is taking place next week end in Napa Valley and you’re all invited.<br /><br />Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with <a href="http://www.sutterhome.com/home.php" target="_blank">Sutter Home Wines'</a> ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.<br /><br /><a href="http://1.bp.blogspot.com/_OPil0jXghgQ/RvQZmOxiQoI/AAAAAAAAAgc/EufcJwMPad8/s1600-h/Cajun-sirloin-burger.jpg" target="_blank"><img id="BLOGGER_PHOTO_ID_5112739621563941506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="Chopped Sirloin Burger" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RvQZmOxiQoI/AAAAAAAAAgc/EufcJwMPad8/s320/Cajun-sirloin-burger.jpg" border="0" /></a>Whether grilling outdoors or adding those classic grill marks to your favorite burger on your stove top grill you’ll want to check in with Sutter Home Wine’s ‘Build a Better Burger’ contest next weekend and collect some grill tips from the masters and maybe get the winning recipe in time for your next grilling event as well as a few good wine recommendations while you’re at it.<br /><br />This is Sutter Homes 17th annual ‘Build a Better Burger’ contest and promises to be the best ever with finalists from six regions covering the U.S., competing for a $50,000 grand prize.<br /><br />The final event is Saturday the 29th and you can catch all the sights and sounds if not the aromas on their web site now at <a href="http://www.sutterhome.com/home.php" target="_blank">SutterHome.com</a><br /><br />Burgers are as American as apple pie, and for that matter what goes better with a backyard grilled masterpiece with all the fixin’s than apple pie or perhaps an Apple Pie Martini. Sutter Home’s bbbblog editor Colleen LeMasters says that she’ll be following the day’s events closely, eager to see what great wines their 6 finalists will be pairing with their final entries. Colleen will be blogging live during the event so be sure to check out her coverage Saturday at the <a href="http://bbbblog.sutterhome.com/" target="_blank">Build-a-Better-Burger-Blog</a>.<br /><br />We’d like to join in the fun too, so if you didn’t have a chance to enter your own classic in this year’s Build a Better Burger contest send your favorite burger recipe to <a href="mailto:greenboard@tampabay.rr.com?subject=My%20Classic%20burger%20recipe">Burgers</a> at Rick’s Place and we’ll post it along with this year’s winners.<br /><br />To get things started we thought we’d bring out our Here’s Cooking at You “classic” <strong>American Burger</strong>, a chopped sirloin grill with onion, cheddar and all the smoky goodness of a meal on a bun as only backyard grillers can cook it up.<br /><br />Ingredients:<br /><br /><ul><li>½ pound chopped sirloin season to taste (we like a pinch of Cajun or Creole spice mix)<br /><li>¼ cup of fresh, sliced mushrooms. varietals<br /><li>1 ½ inch thick slice Vidalia onion<br /><li>½ ounce extra sharp cheddar cheese<br /><li>1 tsp vegetable oil<br /><li>1 fresh French baked onion roll</li></ul></li><br />Method:<br /><br />Sauté sliced mushrooms and onion in vegetable oil with a pinch of Cajun seasoning, about 5 minutes on medium high heat, remove and set aside covered.<br /><br />Grill the sirloin burger over medium coals until desired degree of 'done', flipping once; only once mind you.<br /><br />Top burger with cheddar cheese, and cover until cheese melts slightly.<br /><br />Split the roll and set cut sides down on the grill to slightly toast.<br /><br />Build the burger and top with fix’ns to taste; we like Romaine lettuce, sour cream and Dijon mustard with more Cajun spice.<br /><br />Serve with a side of gumbo and rice sprinkled with fresh file and a cold Apple Pie Martini.<br /><br /><strong></strong><br /><strong>Apple Pie Martini</strong><br /><br />Apple pie is a drink for hot evenings and slow rhythms. Simply close your eyes and drink in the delicate fragrance of apples and the last of summer with a cold apple pie and a hot burger.<br /><a href="http://1.bp.blogspot.com/_OPil0jXghgQ/RvQTuOxiQnI/AAAAAAAAAgU/yrwSuwJDAY8/s1600-h/apple-pie-martini.jpg" target="_blank"><img id="BLOGGER_PHOTO_ID_5112733161933128306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="Apple Pie Martini" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RvQTuOxiQnI/AAAAAAAAAgU/yrwSuwJDAY8/s320/apple-pie-martini.jpg" border="0" /></a><br /><br /><ul><li>3 oz <a href="http://www.drinksmixer.com/desc327.html" target="_blank">Stolichnaya® Vanilla vodka</a><br /><li>1/2 oz <a href="http://en.wikipedia.org/wiki/Calvados_(spirit)" target="_blank">Calvados® brandy</a><br /><li>1/2 oz <a href="http://www.drinksmixer.com/desc360.html" target="_blank">dry vermouth</a></li></ul>Pour the vanilla vodka, Calvados brandy and dry vermouth into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a chilled martini glass. Garnish with a thin slice of apple, and serve.<br /><br />And remember, hope to see you next weekend at Sutter Homes Wines' Build a Better Burger finals in Napa Valley.<br /><img style="FLOAT: left" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RvQuQOxiQpI/AAAAAAAAAgk/VLsAWvvELj0/s320/Rick-sig.jpg" />Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-80307498390405609752007-08-28T08:37:00.000-07:002008-12-08T14:55:20.957-08:00Caffè, coffee, café, kaffee, кофеийIt has many names, it is known in every part of the world and wherever you travel it is the universally recognized language for “welcome, sit, be comfortable and let's get acquainted”.<br /><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_OPil0jXghgQ/RtTPVXuINII/AAAAAAAAAfY/Fnloc3iTSOQ/s320/Ethiopia_xssmall.jpg" border="0" alt="On the Ethiopia farm – Kochere Cooperative"id="BLOGGER_PHOTO_ID_5103932243769308290" />The coffee plant likely first appeared on the high plateaus of central Ethiopia and over the centuries made its way to Yemen where it has been cultivated since the 6th century. Upon introduction of the first coffee houses in Cairo and Mecca coffee became a passion, a stimulant and a vital commodity influencing both economic power and the destinies of nations.<br /><br />By earliest accounts coffee came to the new world with the first Jamestown colonists under Captain John Smith in 1607. The first coffee houses opened in England by the mid 1600s and in 1668 Edward Lloyd opened his coffeehouse in London, known as Lloyd’s of London; it is frequented by maritime merchants who contrive to offset their risk of shipping disasters at sea by selling shares in the success of their shipments. The insurance industry is born and Lloyd’s of London is today arguably the best known insurer in the world.<br /><p align="left"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='280' src='https://www.blogger.com/video.g?token=AD6v5dycKnCEF16es3JZCpfwMwpSZdGC2TtY660GJyDanpsG-J4jhcAnz6XiytwcuILUSZUzhtT0hKGraLNAy_6AKg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p>Coffee in the United States is the common denominator of on-the-go refreshment and quiet relaxation. Whether grabbing a latte at Starbucks on your way to the office or lingering over a decaf before bedtime coffee represents no class distinction or economic hierarchy; it’s everybody’s beverage and everyone likes it their way.<br /><br />Here then are a few coffee faves, if yours isn’t on this short list send it to us at <a enctype="text/plain"><a href="mailto:greenboard@tampabay.rr.com?subject=Classics at Rick's Place">Rick's Place</a> and we'll tell the world how you like your coffee.<br /><br />Here’s cooking at you, kid, Rick<br /><br /><ul><strong>Caffè Latte</strong><br /><br />Caffè Latte is the Italian variant of coffee with milk. A good Caffè Latte is always an espresso. Hot milk is poured onto the espresso. The result is crowned by a little milk foam. Caffè Latte is served in a tall glass bigger than the Cappuccino cup.<br /><br />Ingredients:<br /><ul>3/4 C milk coffee beans (grind fine powder)<br />sugar (to taste)</ul><br /><strong>Macchiato</strong><br /><br />Macchiato, meaning something like “spotted”, is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino, a Macchiato has a much stronger and aromatic taste.<br /><br />Ingredients:<br /><ul>1/2 C milk coffee beans (grind fine powder)<br />sugar and/or cocoa powder (depending on your taste)</ul><br /><strong>Cappuccino</strong> <br /><br />A classical Italian recipe. It consists of 1/3 espresso, hot milk and milk foam to crown the cup. A little cocoa powder is sprinkled on the Cappuccino.<br /><br />Ingredients:<br /><ul>1/2 C milk coffee beans (grind fine powder)<br />cocoa powder sugar (to taste)</ul><br /><strong>Espresso</strong><br /><br />The absolute classic from Italy. To prepare correctly, the hot water is forced through the ground coffee portion for 25 seconds. The espresso is rounded off with a dash of firm cream.<br /><br />Ingredients:<br /><ul>coffee beans (grind fine powder)<br />sugar (to taste)</ul><br /><strong>Lungo</strong><br /><br />Lungo is a longer espresso. The same amount of ground coffee powder is used as for an espresso, but more water is forced through. <br /><br />Ingredients:<br /><ul>coffee beans (grind fine powder)<br />sugar (to taste)</ul><br /><strong>Ristretto</strong><br /><br />Nothing could be shorter! The further south you go the less water is used in preparation. A Ristretto is prepared with about half as much water as an espresso using the same quantity of ground coffee. This gives the Ristretto its aromatic taste.<br /><br />Ingredients:<br /><ul>coffee beans (grind medium powder)<br />sugar (to taste)</ul><br /><strong>Coffee Crème</strong><br /><br />The classic from Switzerland. The “Schümli“, as it is known in popular parlance because of its light cream colour, is prepared with far more water than an espresso. Coffee Crème tastes better with a light coffee roast.<br /><br />Ingredients:<br /><ul>coffee beans (grind coarse powder)<br />sugar (to taste) coffee cream (to taste)</ul></ul><br /><br /><img id="BLOGGER_PHOTO_ID_5103827450862253154" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="Ripe coffee cherries – on the farm in India" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RtRwBnuINGI/AAAAAAAAAfI/ZJ7RhG9m60s/s200/India_small.jpg" border="0" /></a>Thanks to the fine folks at <strong>Portland Roasting Company</strong> for the slide show and photographs as well as their own recommendations for these 3 great shops in the Portland area, which serve an excellent cup of Portland Roasting Coffee:<br /><br /><ul>Twin paradox<br />8609 SE 17th Avenue <br />Portland, OR 97202 <br />503.232.8202<br /><br />Cooper’s Coffee<br />6049 Se Stark St<br />Portland, OR 97215<br />(503) 238-2120<br /><br />J Café<br />533 NE Holladay St<br />Portland, OR 97232<br />(503) 230-9599</ul><br />Through their Farm Friendly Direct™ program, Portland Roasting strives to make a positive influence on the world of coffee by embracing “Fair Trade” practices.<br /><br />Please visit them on line at <a href="http://www.portlandroasting.com" target="_blank">www.portlandroasting.com</a> to learn more about community involvement and the world of sustainable coffee cultivation.Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-78882919879908475892007-08-14T13:23:00.000-07:002008-12-08T14:55:21.154-08:00Shish KebabA blending of the Persian word Kabab <strong><span style="color:#ff0000;">کباب</span></strong>, meaning fried meat and <strong><span style="color:#ff0000;">şiş</span></strong>, Turkish for skewer<br /><br />Originally a favorite quick cooking method used by nomadic people from the Middle East and Asian plains; they reasoned that because the small cubed bits of meat expose more surface area by volume to the heat of the fire, the meat cooked very quickly.<br /><br /><embed pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://www.metacafe.com/fplayer/268339/suoer_erotic_belly_dancer.swf" width="400" height="345" type="application/x-shockwave-flash" wmode="transparent"></embed><br /><br />Such were the rigors of a nomadic existence without permanent campsites, well established hearths and a reliable source of fuel, makeshift shallow fire pits were the norm. In fact, everyone cooked their own meals, sharing the long coal beds and every night was a feast of sorts with strong drink, story telling, dancing and the smell of open pit cooking, always a sure bet to make a meal a feast.<br /><br /><strong>Classic Shish Kebab</strong><br /><br /><ul><li>1 pound of lean sirloin (below the loin) cut in 2" cubes sliced against the grain<br /><li>4 skewers</li></ul><br /><strong>Marinade</strong><br /><ul><li>3 cloves garlic, minced<br /><li>2 teaspoons smoked paprika<br /><li>1/2 teaspoon ground turmeric<br /><li>1 teaspoon ground cumin<br /><li>1 teaspoon kosher salt<br /><li>1/2 teaspoon freshly ground black pepper<br /><li>1/3 cup red wine vinegar<br /><li>1/2 cup olive oil</li></ul></li><br /><strong>Marinate</strong><br /><br />Combine ingredients; pour over meat in a plastic bag, making certain each piece is well coated. Seal the bag and place it in a leak proof container. Refrigerate at least 3 hours, overnight is better.<br /><br /><br /><strong>Cooking</strong><br /><br /><a href="http://2.bp.blogspot.com/_OPil0jXghgQ/RsISSjUffhI/AAAAAAAAAdo/TCgB0fOmUTo/s1600-h/Skewers.jpg"target="_blank"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_OPil0jXghgQ/RsISSjUffhI/AAAAAAAAAdo/TCgB0fOmUTo/s320/Skewers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5098657838064958994" /></a>If using wooden skewers, soak in fresh water approximately one hour prior to gambling the shish kabob.<br /><br />Skewer each cube of meat through the center, across the grain. Repeat using approximately 1/4 of the meat for each skewer leaving a 1/2" space between each piece.<br /><br />Lay each skewer across a bed of coals suing a wall of bricks to support each end of the skewer and raising the meat about 1 -1/12 inches above the coals.<br /><br />Turn occasionally and check for wellness by gently squeezing a piece between your fore finger and thumb. Rare will feel like the heal of your thumb and medium well when the piece feels like the area between the base of your thumb and first finger (something you will learn by experience).<br /><br />Serve with fresh roasted vegetables (carrots, onions, potatoes and egg plant are a good compliment) fresh mint and a bowl of marinade, freshly prepared for the purpose. (Note, don’t reuse marinating liquid from the meat, it can cross contaminate the vegetables)<br /><br />There is an almost inexhaustible variety of local derivations of Kebab. If you are a devotee or just have too much time on your hands there is a very comprehensive list <a href="http://en.wikipedia.org/wiki/Kebab" target="_blank">here</a>, anyone for kebab?Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-78249804385034844312007-08-13T12:30:00.000-07:002008-12-08T14:55:21.286-08:00Eggs Benedict<strong>They always come in pairs</strong><br /><br /><a href="http://3.bp.blogspot.com/_OPil0jXghgQ/RsC7wTUffgI/AAAAAAAAAdg/nItUAz2tiDo/s1600-h/Brunch.jpg" target="_blank"><img id="BLOGGER_PHOTO_ID_5098281216677740034" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_OPil0jXghgQ/RsC7wTUffgI/AAAAAAAAAdg/nItUAz2tiDo/s320/Brunch.jpg" border="0" /></a>Eggs Benedict is more than most, a food to be shared; it’s a brunch for two, a lover’s breakfast, a gift and it always comes in pairs, hence the prénom <em>eggs</em>.<br /><br />Eggs Benedict may well be one of those truly international classic dishes, that benefits from the tastes of classic cuisine in countries as far a field as Holland, France, Canada and England but for one detail, this classic brunch mainstay was almost assuredly conceived in one of America’s great cooking pots, New York City.<br /><br />History has it that Eggs Benedict was the inspiration of a NY Socialite in 1893 or conversely, the cure for a Wall Street broker’s hangover in 1894, and at either Delmonico’s or the Waldorf-Astoria respectively. As for that, we’ll let you decide. A history may be found on the site of our friend’s at <a href="http://brunch.org/eggsbenedict/articles/history.html" target="_blank">Brunch.org</a>; in the meantime we’ve got a few eggs to break.<br /><br /><br /><strong>Eggs Benedict</strong> <ul><li>1 English muffin, split, toasted and buttered<br /><li>2 medium eggs, poached<br /><li>1 teaspoon distilled white vinegar<br /><li>2 slices Canadian bacon<br /><li>fresh ground black pepper and kosher salt to taste<br /><li>1/4 cup Hollandaise sauce</li></ul><strong>Poached eggs</strong><br /><br />Break each egg into a small, separate container, carefully not breaking the yolks.<br /><br />In a medium pan bring 3 cups of water to a slow boil, add vinegar and reduce heat. When boil stops, using a wooden spoon swirl the water clockwise until you create a small whirlpool-in-a-pot. In the northern hemisphere use a clockwise stirring motion; in the southern parts of the globe, stir counter-clockwise (trust us, its physics).<br /><br />When the whirlpool looks sufficiently dangerous, gently slide 1 egg into the abyss. After the swirl slows and the egg turns white, using a slotted spoon, gently lift the egg onto a clean dry towel to drain. Now repeat the process with the second hapless egg.<br /><br /><strong>Hollandaise Sauce</strong> <ul><li>3 egg yolks<br /><li>1 tablespoon lemon juice<br /><li>1 tablespoon cold water<br /><li>3/4 cup sweet butter (1 1/2 sticks)<br /><li>salt and white pepper to taste</li></ul></li><br /><strong>To make the hollandaise sauce</strong><br /><br />In a double boiler, heat water to a low boil and reduce to a simmer. If the water is too hot, the egg yolks will cook, not a favorable result.<br /><br />Place the egg yolks and 2 tablespoons of water into the top pan. Whisk the mixture constantly for 3 minutes or until it is thick, pale yellow and has doubled in volume. It should form a smooth ribbon when the whisk is lifted.<br /><br />Add the butter one cube at a time, whisking steadily; add each subsequent piece of butter when the previous bit has fully incorporated. If the butter is added too quickly, it won't mix with the egg yolks. Remove the top pan from the double boiler and place on a heatproof surface. The cooked sauce should have the consistency of slightly thickened cream.<br /><br />Whisk in lemon juice, season with salt and pepper.<br /><br /><strong>Assemble and finish</strong><br /><br />Place a slice of Canadian bacon on each toasted muffin half, followed by a drained poached egg. Smother with a liberal portion of Hollandaise and serve hot.<br /><br />Serve with a portion of seasonal fruit or better yet, a seasoned ChampagneHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com1tag:blogger.com,1999:blog-5237750797127665224.post-56120012100237979022007-08-02T12:35:00.000-07:002008-12-08T14:55:21.385-08:00Molokhiyya ملوخية<a href="http://1.bp.blogspot.com/_OPil0jXghgQ/RrIyNTUffUI/AAAAAAAAAcE/7gEJdOR1vpg/s1600-h/Molokhiyya.jpg" target="_blank"><img id="BLOGGER_PHOTO_ID_5094189332615363906" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 189px" height="190" alt="" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RrIyNTUffUI/AAAAAAAAAcE/7gEJdOR1vpg/s320/Molokhiyya.jpg" width="218" border="0" /></a>A soup made of a leafy green, summer vegetable called by the same name, is a traditional dish of Egypt and in particular, the Sudan, North Africa and may have originated among Egyptians as far back as the time of the <a class="p" href="http://www.google.com/search?hl=en&rlz=1T4GGIH_enUS208US208&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=Pharaonic+dynasties&spell=1" target="_blank">Pharaonic dynasties</a>.<br /><br />Some traditions believe however that it was first prepared by ancient Jewish tribes as Molokhia a nutritious soup made from a type of greens, known as molokhiyya or Jew's mallow (also called Nalta jute, Tussa jute, Corchorus olitorius), which is typically cultivated throughout the region.<br /><br />Its bright bouquet and thick bodied texture make what might be best described as a "Classic Dish," comfort food in any language.<br /><br /><strong>Ingredients::</strong><br /><ul><li>6 cups chicken or vegetable stock<br /><li>1 pound fresh molokhia leaves<br /><li>1 tablespoon tomato paste<br /><li>1 hot chile pepper, diced<br /><li>1 bay leaf<br /><li>1 small onion, finely chopped<br /><li>black pepper, to taste<br /><li>1 tablespoons extra virgin olive oil<br /><li>a few garlic cloves, to taste<br /><li>1 teaspoon ground coriander<br /><li>1 teaspoon sea salt<br /><li>1 tablespoon fresh coriander leaves<br /><li>the juice of one lemon<br /><li>cayenne pepper, to taste</ li></li></ul><strong>Preparation::</strong><br /><br />Cut the molokhia leaves finely, without bruising, leaving them bright green and slightly slimey. In Egypt, the preferd tool used to fine chop molokhia leaves is a makhrata -- a curved knife with two handles similar to the Italian <a href="http://www.kitchencontraptions.com/images/img72l.jpg"target="_blank">mezzaluna</a>.<br /><br />Over high heat, bring the stock to a near boil in a large pot, add the molokhi and stir well. Add tomato paste, chile pepper, bay leaf, onion and black pepper as you continue to stir. Reduce the heat and simmer covered twenty minutes.<br /><br />While the stock and greens simmer, heat oil in a skillet and grind the garlic, ground coriander, and salt together making a paste. Fry the mixture in the oil for two to four minutes, stirring constantly until the garlic is just softly browned and fragrant.<br /><br />Now, add the garlic paste along with the oil it was fried in to the simmering molokhia, stir to incorporate.<br /><blockquote></blockquote>Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-81487896188741765652007-07-31T18:18:00.000-07:002008-12-08T14:55:21.585-08:00EggplantEggplant or Aubergine from the French, derived from Catalan albergínia; and from Arabic al-bãdhinjãn <span style="font-size:90%;"><span style="color:#ff0000;"><strong><span style="font-size:130%;">الباذنجان</span> </strong></span></span>Persian <strong><span style="color:#ff0000;"><span style="font-size:130%;">بادنجان</span> </span></strong>bâdinjân, is a perfect relative of the potato, rich and full of possibilities.<br /><br /><a href="http://4.bp.blogspot.com/_OPil0jXghgQ/Rq_r6zUffQI/AAAAAAAAAbk/sE93ACt5f4Y/s1600-h/Aubergine.jpg"><img id="BLOGGER_PHOTO_ID_5093549099020418306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_OPil0jXghgQ/Rq_r6zUffQI/AAAAAAAAAbk/sE93ACt5f4Y/s320/Aubergine.jpg" border="0" /></a>Nowhere are those possibilities more flavorful than in the cuisines of the Mediterranean, in particular the ancient flavors of North Africa<br /><br />The many Arabic and North African names for eggplant, along with the lack of ancient Greek and Roman titles, indicate that this vital plant was not introduced to the Mediterranean until the early Middle Ages, and then by the Arabs who eventually invaded Persia.<br /><br />But no matter what you call it, this royal purple people pleaser in the right setting and served by skilled hands makes a classic dish in any language.<br /><br /><strong>Aubergine du fromage trois</strong><br /><br />Ingredients:<br /><br />1 medium eggplant<br />1/3 cup ricotta cheese<br />1/3 cup grated parmesan<br />basil<br />8-10 small slices of fresh mozzarella<br />2 tablespoons extra virgin olive oil<br /><br />For the bread coating:<br /><br />¾ cup pain bread crumbs<br />soy milk, unsweetened<br />salt<br />pepper<br /><br />Preparation:<br /><br />Slice both ends off eggplant then divide in half lengthwise. Starting with one cut side cut a thin slice (no more than ¼ inch), then alternate with the other half until you have 8-10 thin slices.<br /><br />Place the sliced eggplant on a fresh towel and apply a generous amount of saltturn the slices over and salt the opposite side. Cover with a second fresh towel. Tightly wrap and store the remaining eggplant. It will keep fresh about 2 days refrigerated or you can freeze it cubed and use in sauces or soup. Thawed eggplant loses its texture.<br /><br />The stuffing:<br /><br />Mix ricotta, parmesan and basil in a small bowl, set aside.<br />Mix bread crumbs salt and pepper to taste in a separate small bowl and rinse the salt from the eggplant slices under cold running water, pat dry, this salting will have removed most of the excess water from the flesh of the eggplant.<br /><br />Evenly spread 1 ½ to 2 teaspoons of the cheese mixture/basil over each slice of eggplant and place a slice of mozzarella about midway across the slice.<br /><br />Starting with the large end, roll the slice just tight enough so that a bit of the mixture seals the end of the roll. Immediately immerse in soy milk and then coat by rolling in the seasoned bread crumb. Fry in the heated olive ol turning occasionally.<br /><br />Set on clean towel to drain any excess oil.<br /><br />Serve immediately or cover to keep warm until ready to serve. These will re-warm well in a low oven set to 200 degrees.Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0tag:blogger.com,1999:blog-5237750797127665224.post-61015803596879273652007-07-28T11:21:00.000-07:002008-12-08T14:55:21.813-08:00Presenting Caesar Salad<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/2-4548f3EpE"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/2-4548f3EpE" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object><br /><br />The origin of the Caesar Salad is obscure however the generally accepted version is that its first presentation in the 1920s was by an Italian expatriate, born Cesare Cardini. Cardini and his brother Alessandro moved to San Diego from Milan after World War I opening a restaurant across the border in Tijuana, Mexico, ostensibly to woo Americans frustrated by Prohibition.<br /><br /><img id="BLOGGER_PHOTO_ID_5092317139191168178" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="The only online portrait of Caesar Cardini, who is credited as creator of the Caesar Salad " src="http://2.bp.blogspot.com/_OPil0jXghgQ/RquLdTUffLI/AAAAAAAAAa8/DEmYieFNTDg/s320/Caesar-Cardini.jpg" border="0" /><em>Caesar's Café </em>or <em>Caesar's Place </em>on the ground floor of the Hotel Comercial at the corner of 2nd Street and Revolution Blvd, exits today though it was relocated in 1929 to <em>Hotel Caesar's</em> a few blocks away near the corner of 5th Street.<br /><br />This classic salad can be a meal in itself and it is deliciously easy to make. Cardini’s waiters would prepare the Caesar at the table to the delight and presumably admiration of their guests.<br /><br />Today, Caesar Salad typically includes anchovy; Cardini’s original masterpiece did not so we’ve left it out for the purists.<br /><br />As for the raw egg, well it would be foolish to recommend raw eggs in today’s mystery world of imports and factory production methods; you’ll have to be your own judge. Some Caesar swanks suggest a coddled egg (in boiling water 30-45 seconds).<br /><br />A safe solution and vegetarian is to use silken tofu, which emulsifies very nicely with the rest of Cardini’s impossibly simple, magnificent list of…<br /><br /><strong>Ingredients: Classic</strong><br /><br /><ul><li>1/2 cup day-old bread, cubed<br /><li>1 large egg<br /><li>1 teaspoon Worcestershire sauce <li>3 tablespoons fresh lemon juice <li>1/2 teaspoon salt <li>1/2 teaspoon freshly ground pepper <li>1 teaspoon Dijon mustard <li>1/3 cup virgin olive oil (more probably garlic oil prepared by placing 4-5 cloves of garlic, peeled and quartered, in a good quality (e.g. Extra Virgin) olive oil and letting it stand at room temperature several hours or even up to 5 days <li>2 medium heads of romaine lettuce -- outer leaves removed <li>1/3 cup Parmesan cheese -- grated</li></ul><br /><strong>Ingredients: Neo classic</strong><br /><br /><ul><li>1/4 cup silken tofu<br /><li>1 teaspoon Worcestershire sauce (suggestion: use this <a href="http://thegreencuttingboard.blogspot.com/2007/07/green-cutting-board-vegan.html" target="_blank">vegan</a>, contains no anchovy)<br /><li>3 tablespoons fresh lemon juice<br /><li>1 medium garlic clove, crushed<br /><li>1 pinch salt<br /><li>1/2 teaspoon freshly ground pepper<br /><li>1 teaspoon capers<br /><li>1 teaspoon Dijon mustard<br /><li>1/3 cup virgin olive oil<br /><li>2 medium heads of romaine lettuce -- outer leaves removed<br /><li>1/3 cup vegetarian Parmesan cheese -- grated</li></ul><br /><strong>Preparation:</strong><br /><br />Combine the Worcestershire sauce, lemon juice, garlic, salt & pepper, mustard and capers in a bowl. Crack egg and add to the mix ingredients. Whisk until smooth.<br /><br />Slowly drizzle the oil in a steady stream as you whisk, again until smooth. If you add the oil too quickly or all at once, the dressing will separate out and not emulsify.<br /><br /><strong>To serve:</strong><br /><br />Tear the romaine into pieces roughly 1-2 inch pieces (the original Caesar chefs used whole roamaine leaves, which were then coated with the dressing) adding them to a large bowl. Apply half the dressing, toss briefly and with a little flair please, after all this is a Caesar you’re presenting not a side salad. Add remaining dressing, Parmesan cheese, croutons and toss once again.<br /><br />Serve on chilled plates.</li> <p></p>Harlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com2tag:blogger.com,1999:blog-5237750797127665224.post-4106261422213418342007-07-26T18:53:00.000-07:002008-12-08T14:55:21.894-08:00Femmes ArtisanesWomen collectives have been a staple of human communities from earliest known agrairian societies; happily they exist still.<br /><br /><a href="http://1.bp.blogspot.com/_OPil0jXghgQ/RqlbEjUffJI/AAAAAAAAAas/kf4C4um1BkU/s1600-h/DSCN0326.jpg" target="_blank"><img id="BLOGGER_PHOTO_ID_5091700987477851282" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_OPil0jXghgQ/RqlbEjUffJI/AAAAAAAAAas/kf4C4um1BkU/s320/DSCN0326.jpg" border="0" /></a><a href="http://www.femmesartisanes.org/en/index.html" target="_blank">Femmes Artisanes</a> is a non profit group devoted to the work of female craft workers in Morocco and Turkey. Their goal is to enable local women craft workers and through their experience, women around the world, to use microcredit and individual savings in the hope of creating their personal, global sense of productivity and equality.<br /><br />Femmes Artisanes allows women to develop beyond their cultural constraints, beyond themselves and move forward by the use of calm, feminine and responsible decisions.<br /><br />For more information contact<br /><a href="mailto:fbenharbet@planetfinance.org">Fatim-Zahra Benharbet</a><br />General Secretary<br />PlaNet Finance Morocco<br /><br />In Arabic, this country is variously called Maghreb, Al aksa or Al Maghrib al aqsa (the land of the setting sun). Thanks to its varied land and mountainscapes, Morocco has become a popular travel destination, renowned for its imperial cities, medieval medinas, unique food and artistic handicrafts. Al Maghrib al aqsa is indeed a rich land populated by a warm, welcoming and vivacious people…<br /><br /><a href="http://don.planetfinance.org/FR/don_unique.php" target="_blank">Si vous souhaitez soutenir PlaNet Finance tout au long de l'année et effectuer un don mensuel, cliquez ci-dessous :</a> and help yourself to a <a href="http://gcbrecipes.blogspot.com/" target="_blank">recipe</a> for your trouble.<br /><br />Here's cooking at you, kid, RickHarlan Weiklehttp://www.blogger.com/profile/05686572146804051469noreply@blogger.com0