tag:blogger.com,1999:blog-80880406535674801962024-03-13T12:22:54.693-05:00Green ArtichokeUnknownnoreply@blogger.comBlogger320125tag:blogger.com,1999:blog-8088040653567480196.post-61796470468961044892012-12-31T14:22:00.004-06:002013-01-02T16:04:01.053-06:00New Year's Eve Menu<br />
APPETIZERS<br />
<ul>
<li>Antipasto platter</li>
<ul>
<li><i>cheese, salami, olives</i></li>
</ul>
<li>Funghi tagliati e fettine sottili, con mozzarella fusa e timo</li>
<ul>
<li><i>sliced mushrooms with melted mozzarella and thyme</i></li>
</ul>
</ul>
<div>
SEAFOOD<br />
<i>Taittinger Brut Champagne</i></div>
<div>
<ul>
<li>Oysters rocafella</li>
<ul>
<li><i>Naked Cowboy, Kusshi, and Delaware raw oysters with champagne foam and mignonette</i></li>
</ul>
<li>Sea scallops crudo </li>
<ul>
<li><i>with shaved fennel and extra virgin olive oil</i></li>
</ul>
<li>Baked clams</li>
<ul>
<li><i>parsley, oregano, shallot, parmesan and bread crumbs</i></li>
</ul>
</ul>
<div>
PASTA<br />
<i>Michel-Schlumberger 2011 La Nue Chardonnay </i></div>
</div>
<div>
<ul>
<li>Casonsei from Val Camonica</li>
<ul>
<li><i>Homemade pasta stuffed with a sausage, potato, and chard filling</i></li>
</ul>
</ul>
<div>
MEAT<br />
<i>Canetto 2006 Reserve Vino Nobile di Montepulciano</i></div>
</div>
<div>
<ul>
<li>Tagliati di manzo con radicchio</li>
<ul>
<li><i>Thinly sliced beef with wilted radicchio and gorgonzola</i></li>
</ul>
<li>Edible rocks </li>
</ul>
DESSERT<br />
<i>Loxton 2009 Late Harvest Zinfandel</i></div>
<div>
<ul>
<li>Salted caramel tart with chocolate ganache</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-6664764048001233192012-12-22T10:20:00.002-06:002012-12-22T10:20:56.823-06:00(Early) Christmas Eve MenuStanislaw Christmas Eve has been moved to the 22nd this year! My sister-in-law and her family weren't going to be with us on the 24th so we're celebrating a few days early all together. <div>
<br /></div>
<div>
Given the non-traditional timing of the celebration, we decided this year to go with a non-traditional (for us) menu. A Mexican inspired feast featuring recipes from <a href="http://www.andrewsmcmeel.com/mod-mex/index.html" target="_blank">Mod Mex: Cooking Vibrant Fiesta Flavors at Home</a> by chef Scott Linquist, a couple Rick Bayless recipes, and a few home-brewed ideas. </div>
<div>
<br /></div>
<div>
We started prepping Thursday and had a major cooking session last night. We're heading out with bags and food in tow in a couple of hours to finish, assemble, and enjoy. Recipes to follow after the holiday!</div>
<div>
<br /></div>
<div>
Wild Mushroom Sopes</div>
<div>
Chorizo, Potato, and Goat Cheese Sopes</div>
<div>
<br /></div>
<div>
Rice with Roasted Poblano, Spinach, and Fresh Cheese</div>
<div>
Romaine and Radish Salad with Tomatillo-Lime Dressing</div>
<div>
<br /></div>
<div>
Cascabel Chile-Marinated Carne Asada Tacos</div>
<div>
Pumpkin Black Bean Tacos</div>
<div>
Chipotle Marinated Chicken Tacos</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-20320178776087404402012-12-03T13:57:00.001-06:002012-12-03T13:57:48.456-06:00How to Cook Brown RiceCooking rice can be difficult. I've had the most success with this method. With rice, once the lid is on no peeking!!<br />
<br />
1 cup brown rice<br />
1 1/2 cups water<br />
<br />
Add water and rice to a pan and bring to a boil.<br />
<br />
Lower to a simmer, cover, and let cook for 20 minutes.<br />
<br />
After 20 minutes remove from heat and let sit covered 10 - 20 minutes.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8088040653567480196.post-15006798662191090212012-11-25T20:02:00.001-06:002012-12-03T13:55:55.072-06:00How to Cook Quinoafool proof method for perfect, fluffy quinoa! When using quinoa, rinse it before cooking.<br />
<br />
1 cup quinoa<br />
2 cups water<br />
<br />
- Add water and quinoa to a pot that has a tight fitting lid and bring to a boil.<br />
<br />
- Lower to a simmer, cover pot and let cook for 25 minutes.<br />
<br />
- Turn off the heat and let the quinoa sit covered for another 5-10 minutes.<br />
<br />
- Fluff with a fork and serve!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-41306966712636458052012-11-25T20:00:00.000-06:002012-11-25T20:49:49.657-06:00Jason's Glazed MushroomsThese are delicious. Once you try them you will want to make your mushrooms this way every time. The amounts are approximations as Jason doesn't like to measure.<br />
<br />
12 oz. mixed mushrooms, sliced (we often use shiitake, maitake (hen of the woods), and bunashimeji (beech mushrooms)<br />
1 Tbsp olive oil<br />
1 Tbsp butter<br />
Splash sherry vinegar <i>or </i>white wine (approx. 1 Tbsp)<br />
1 tsp soy sauce<br />
Sambal oelek chili paste to taste<br />
1 tsp honey<br />
<br />
- Heat 1 Tbsp olive oil and 1 Tbsp butter in a large saute pan over medium-high heat<br />
<br />
- Add the mushrooms and saute until they release their liquid and start to brown. <i>Be patient! -js</i><br />
<br />
- Once mushrooms have started to brown, add a splash of sherry vinegar or white wine and let that evaporate<br />
<br />
- Add soy sauce, sriracha, and honey. Stir over high heat until a glaze forms.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8088040653567480196.post-89250323121612410712012-11-22T13:12:00.000-06:002012-11-22T13:12:19.976-06:00Brussel Sprouts with Bacon and Pepitas2 Pounds brussel sprouts<br />
3 strips of bacon<br />
1/2 cup of pepitas (pumpkin seeds)<br />
lemon<br />
olive oil<br />
salt & pepper (optional)<br />
<br />
- Preheat oven to 375<br />
<br />
- Trim the tough ends off of the brussel sprouts and slice in half<br />
<br />
- Toss the brussel sprouts in a little olive oil and roast face down on a baking sheet for 25 - 30 minutes, until they start to brown. Little leaves of the sprouts may get very dark, this is fine, the burnt bits are delicious!<br />
<br />
- In the meantime, cut the bacon into lardons (little strips) and saute in a pan<br />
<br />
- Remove bacon from pan, cook raw pepitas in the bacon fat remaining in the pan until they begin to swell and pop<br />
<br />
- Return the bacon to the pan. Squeeze the juice of half of a lemon into the pan and swirl it around.<br />
<br />
- Pour the dressing over the brussel sprouts, season with pepper and taste to see if you need salt (this will depend on how salty your bacon is). Continue to roast for 3-5 minutes.<br />
<br />
- Serve and enjoy!<br />
<br />
Happy Thanksgiving to you all. Wishing you good food and the love of family and friends!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-37376646817980864822012-11-19T13:21:00.001-06:002012-11-19T13:21:13.188-06:00Almond MilkI've been participating in a "Get Healthy" challenge at work. It's a weekly team challenge in Biggest Loser style without eliminations. I've gone back to logging my foods which is always a great thing for me to do. Over the last 5 weeks I've lost 5 pounds and am feeling and looking better! The two main dietary issues I've been focusing on are eliminating gluten (it just doesn't sit well with me) and upping my protein intake as I know that my body likes protein. In the mornings I've been having a hard boiled egg for breakfast which keeps me full almost through lunch, usually with a couple of gluten free crackers and almonds in between. However, I've been concerned about what the egg a day might do to my cholesterol.<br />
<br />
I was getting caught up on a couple of my Yoga Journal issues and came across some yummy smoothie recipes involving almond milk. I recently bought a giant bag of raw almonds on sale as well as a pineapple and couple of pomegranates and figured I might try making my own almond milk and alternating smoothies and hard boiled eggs for breakfast. It was surprisingly easy to do. I haven't had a chance to figure out the cost-benefit ratio of making versus buying, but I had pounds of almonds and time on my hands. In the coming days I'll share a few of the smoothie recipes I try out!<br />
<br />
ALMOND MILK<br />
<br />
1 cup almonds<br />
filtered water for soaking<br />
3 cups filtered water<br />
1 date<br />
<br />
- Soak the almonds in filtered water overnight in a glass bowl or container in the fridge<br />
<br />
- Squeeze the skins off of the almonds (this is easier than it sounds, they slip right off)<br />
<br />
- Add the almonds, 3 cups of water and date to a blender and process until smooth<br />
<br />
- Strain the milk through a cheesecloth or fine sieve<br />
<br />
- Store in the fridge for 3-4 days<br />
<br />
**I'm trying to come up with uses for the leftover almond pulp. Any suggestions would be welcome!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-34386514223098617572012-11-06T19:09:00.002-06:002012-11-06T19:10:33.249-06:00Curried Lentil SoupMade this Epicurious recipe on Sunday. A nice, warm meal to get through a long evening of poll watching.<br />
<br />
I hope you all voted today!<br />
<br />
CURRIED LENTIL SOUP<br />
<br />
Olive oil<br />
1 medium onion chopped<br />
1 medium carrot diced<br />
1 large garlic clove, minced<br />
2 1/2 Tbsp curry<br />
1 cup green lentils<br />
4 cups water<br />
1 15-oz. can of chickpeas, drained and rinsed<br />
1-2 Tbsp fresh lemon juice<br />
Salt & pepper<br />
<br />
- In a large pot or dutch oven, heat approx. 1 Tbsp olive oil over medium heat. Add the carrot and onion, season with salt & pepper and cook until onions become translucent, about 5 minutes.<br />
<br />
- Add the garlic and cook until vegetables are softened, about 4-5 more minutes.<br />
<br />
- Add the curry and cook for 1 minute<br />
<br />
- Add the lentils and water, bring to a boil, decrease heat and let simmer for 30 minutes.<br />
<br />
- Meanwhile, add the chickpeas, lemon, 1/4 cup water and 2 Tbsp olive oil to a small food processor and blend until smooth<br />
<br />
- Add the chickpea blend to the soup. Continue to season with salt, pepper and curry as desired!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-21168544295097213882012-11-05T08:30:00.000-06:002012-11-05T08:30:04.945-06:00Boon-Style Roasted Brussel SproutsLast week I spent an amazing extended weekend in Sonoma County. We stayed outside the town of Guerneville on a property right on the Russian River. The four days were spent tasting great wines and great foods throughout the area.<br />
<br />
The best lunch we had was at <a href="http://www.eatatboon.com/" target="_blank">boon eat + drink</a> in downtown Guerneville. Tiny, right on the main strip, the restaurant was hopping. We had heard about Christa Luedtke's amazing flash fried brussel sprouts and had to have an order for the table. They lived up to all the hype, perfectly cooked with an amazing garlicky, lemon dressing that you wanted to sop the remnants of off the plate when the sprouts were gone.<br />
<br />
We snooped around online and came up with a pretty good take on this amazing dish. Roasted instead of flash fried, we tossed the dressing on the cooking brussel sprouts right at the end to take a little of the bite out of the garlic. Not as good as the original, but delicious nonetheless, and probably the best we'll get until we return to Guerneville.<br />
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<br />
<br />
Boon-Style Roasted Brussel Sprouts<br />
<br />
1 1/2 pounds brussel sprouts (approximately)<br />
1/4 cup olive oil, plus 1-2 Tbsp<br />
Juice of a lemon<br />
1 tsp salt<br />
1/2 teaspoon fresh ground black pepper<br />
1/2 tsp red pepper flakes<br />
3 cloves of garlic, minced<br />
<br />
- Preheat the oven to 425<br />
<br />
- Trim the ends off of the brussel sprouts and slice in half<br />
<br />
- On a baking sheet, toss the brussel sprouts with 1-2 Tbsp of olive oil and a dash of salt and pepper. Lay the brussel sprouts cut side down on the sheet and put in the oven.<br />
<br />
- Cook for about 7 minutes, then start checking to see if the face down side is carmelizing. Continue cooking until the bottoms are nice and brown<br />
<br />
- In the meantime, combine the rest of the ingredients. Just before the brussel sprouts are finished, toss them with the dressing and return to the oven for another 2 minutes (the brussel sprouts don't need to be face down at this point).<br />
<br />
- Serve and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-39620274999341171172012-10-30T18:09:00.001-05:002012-10-30T18:09:25.017-05:00Easy Tomato Vegetable Soup4 cups homemade chicken or vegetable stock (if store-bought, use low-sodium)<br />
12 oz. fire roasted crushed tomatoes<br />
1 bag mixed frozen vegetables (I used a squash, zucchini, carrot, onion, red bell pepper mixture)<br />
1/2 cup (approx.) frozen edamame<br />
salt & pepper<br />
1 tsp sambal<br />
1/2 tsp red wine vinegar<br />
Freshly grated horseradish<br />
2 large handfuls fresh spinach<br />
squeeze fresh lemon juice<br />
fresh parsley<br />
<br />
- In a large pot add the stock and the tomatoes with their juices. Simmer for about 20 minutes. Continuously taste and season with salt and/or pepper<br />
<br />
- Add the sambal, red wine vinegar, and some freshly grated horseradish (amounts are up to you, I add a little at a time and keep tasting)<br />
<br />
- Add the mixed frozen vegetables and simmer for about 8 minutes<br />
<br />
- Add the edamame and continue to simmer<br />
<br />
- Keep tasting and adjusting seasonings. Near the end add the spinach and simmer until it wilts. Add a splash of lemon juice and some freshly chopped parsley before serving.<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-69666851815643655212012-10-30T17:59:00.001-05:002012-10-30T18:01:12.572-05:00Sweet and Spicy Roasted Squash with Pomegranate Vinaigrette Served over LentilsFOR THE SQUASH<br />
1 Butternut squash, peeled and cut into cubes<br />
olive oil<br />
1 tsp cumin<br />
1 tsp smoked hot paprika<br />
sprinkle of cinnamon<br />
salt & pepper<br />
<br />
- Preheat oven to 375<br />
<br />
- Line a baking sheet with tin foil. Toss squash with a dash of olive oil and the rest of the ingredients.<br />
<br />
- Roast for 20 minutes, turn, and roast for another 20 minutes<br />
<br />
FOR THE POMEGRANATE VINAIGRETTE<br />
1 Tbsp pomegranate molasses<br />
1 Tbsp balsamic vinegar<br />
1 tsp minced shallot<br />
1 1/2 tsp fresh squeezed lemon juice<br />
1 tsp chopped tarragon<br />
salt & pepper to taste<br />
2 Tbsp olive oil<br />
<br />
-Add all of the ingredients to a jar except the olive oil and stir. Add the olive oil and mix. Adjust seasonings as necessary.<br />
<br />
FOR THE LENTILS<br />
1 cup lentils<br />
water to cover<br />
<br />
-Put lentils in a sauce pan with enough water to cover.<br />
<br />
- Cook for approximately 30-40 minutes, or until lentils are cooked through. Drain.<br />
<br />
-Gently toss the lentils with the vinaigrette and top with the squash. Serve as a side or vegetarian main dish.<br />
<br />
*optional - top with goat cheese<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-35436035969438759362012-10-08T17:42:00.004-05:002012-10-08T17:48:04.408-05:00Spent Grain Apple MuffinsFor the fourth year in a row we spent an early fall weekend traveling with friends on a quest to find new breweries, eat great food, have as many laughs as possible, and all around enjoy the beauty of the Midwest in the fall.<br />
<br />
This year, instead of just consuming, we actually brewed our own beer! <a href="http://saugatuckbrewing.com/" target="_blank">Saugatuck Brewing Company</a> helps you find and tweak a recipe based on your tastes and walks you through the steps for brewing on some small scale equipment. We had an absolute blast and I can't wait to go back in a few weeks to bottle the final product.<br />
<br />
Near the end of the brewing session I recalled that brewers often bake with the spent grain leftover from the brewing process. Joe and Dexter graciously let us take as much grain as we wanted and I've spent a relaxing Columbus day playing around with some recipes. In addition to coming home with grains and beer we picked up some delicious Honeycrisp apples from the Sawyer Garden Center after a final stop for a pint at Greenbush Brewery on the way back to Chicago.<br />
<br />
Here is my Spent Grain and Apple Muffin recipe.<br />
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<br />
<br />
1 cup spent grain<br />
1 cup whole wheat flour<br />
11/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp cinnamon<br />
1/4 tsp salt<br />
1 cup brown sugar<br />
1/4 cup vegetable oil<br />
2 eggs<br />
1 cup unsweetened applesauce<br />
3/4 cup buttermilk<br />
1 apple, diced<br />
<br />
- Preheat the oven to 400<br />
<br />
- In a food processor pulse the spent grains until they are slightly broken down<br />
<br />
- In a bowl combine the whole wheat flour, baking soda, baking powder, salt and cinnamon. Once combined, stir in the spent grains.<br />
<br />
- In a large bowl whisk the sugar, oil, egg, and applesauce.<br />
<br />
- Add the flour mix to the sugar mixture, alternating with the buttermilk, stirring lightly until incorporated.<br />
<br />
- Fold in the apple chunks.<br />
<br />
- Spray muffin tin with cooking spray, stick in the oven briefly to heat, and pour the mixture into the muffin tins.<br />
<br />
- Cook for 20-25 minutes, until a toothpick comes out clean.<br />
<br />
- Let cool in tin on a rack for 15 minutes. Loosen muffins from tin and let cool completely on baking rack.<br />
<br />
-Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-64800417755213981562012-09-22T13:18:00.002-05:002012-09-22T13:18:35.722-05:00Ribeye Grilled with Rosemary<br />
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<br />
(Serves 2-3)<br />
<br />
1- 12oz. ribeye steak<br />
Salt & freshly ground pepper<br />
4-6 sprigs of rosemary<br />
<br />
- Let meat come to room temperature<br />
<br />
- Meanwhile, start the coals in your grill (or turn on your gas grill)<br />
<br />
- Season meat with salt and pepper on both sides<br />
<br />
- Put steak on grill, and top with a sprig of rosemary. Close the grill.<br />
<br />
- When you flip the steak, the sprig of rosemary should be dried out. Discard and replace with a new one. Continue replacing the rosemary as the sprig dries out.<br />
<br />
- Remove from grill, let rest, remove fat, slice thinly and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-4904722951944386472012-09-22T13:13:00.001-05:002012-09-22T13:18:53.970-05:00Braised Kale<div class="separator" style="clear: both; text-align: center;">
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<br />
(Serves 2)<br />
<br />
1/2 head of kale, thick stems removed, leaves torn<br />
1/2 white onion, thinly sliced<br />
2-3 cloves garlic thinly sliced<br />
olive oil<br />
salt & pepper<br />
dash red pepper flakes<br />
dry white wine<br />
<br />
- In a pan saute the onion and garlic in olive oil over medium heat until just softened, seasoning with salt, pepper and a dash of red pepper flakes.<br />
<br />
- Add the kale and cook until it begins to wilt.<br />
<br />
- Add enough white wine just to cover the bottom of the pan. Turn heat to medium low, cover pan and let steam until the liquid has been absorbed. Try a piece, if the kale is still tough add a little more wine and repeat.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-86059397889450812762012-09-22T13:06:00.005-05:002012-09-22T13:19:12.205-05:00Slow Roasted Plum Tomatoes- As many plum tomatoes as you like<br />
- Olive oil<br />
- herbs de provence<br />
- salt & freshly ground pepper<br />
<br />
- Preheat oven to 200<br />
<br />
- slice tomatoes in half and place cut side up on a baking sheet lined with tin foil<br />
<br />
- drizzle with olive oil, herbs de provence, salt and pepper<br />
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- roast in oven overnight or about 8 hours<br />
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<a href="http://4.bp.blogspot.com/-eRLJSVT2Ofc/UF3-IjReMPI/AAAAAAAASFY/mms_znxQnbg/s1600/9-16-12+Roasted+tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-eRLJSVT2Ofc/UF3-IjReMPI/AAAAAAAASFY/mms_znxQnbg/s320/9-16-12+Roasted+tomatoes.JPG" width="239" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-24718111684946142922012-09-22T13:04:00.000-05:002012-09-22T13:19:29.167-05:00Tuscan Beans with Sage and Garlic2 cups dried cannellini beans<br />
1 head garlic*<br />
3 sprigs sage<br />
6 cups water<br />
<br />
1/3 cup olive oil<br />
salt & pepper<br />
Dash red pepper flakes<br />
<br />
- Wrap the head of garlic in cheesecloth<br />
<br />
- Add the beans, garlic, sage, and water to crockpot and cook on low for 6-8 hours<br />
<br />
- Drain excess water, discard sage and remove and save garlic<br />
<br />
- Dress the beans with the olive oil, a dash of salt and freshly ground pepper, and a sprinkle of red pepper flakes<br />
<br />
*optional- the garlic ends up being fully cooked and similar to the texture of a garlic head roasted in the oven. Remove the cheesecloth, cut open, and spread the cooked garlic on breadUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-75973693965150085612012-09-22T12:59:00.000-05:002012-09-22T13:20:17.441-05:00Sunday Supper - Tuscan StyleFall is definitely in the air. Cooler evenings are beginning to lend themselves to jeans and sweaters. We pulled out the crock pot last weekend to make a large batch of Tuscan white beans, dried cannellini cooked with sage and garlic. Beautiful plum tomatoes from my mother's garden needed to be used and were slow roasted in the oven for hours with a dash of oil, salt, pepper, and herbs. We decided to eschew the Tuscan tradition of salt-less bread and picked up a crusty french baguette. A beautiful rib eye grilled with rosemary, a side of braised kale, and dinner is served.<br />
<br />
<a href="http://green-artichoke.blogspot.com/2012/09/tuscan-beans-with-sage-and-garlic.html" target="_blank">Tuscan Beans with Sage and Garlic</a><br />
<br />
<a href="http://green-artichoke.blogspot.com/2012/09/slow-roasted-plum-tomatoes.html" target="_blank">Slow Roasted Plum Tomatoes</a><br />
<br />
<a href="http://green-artichoke.blogspot.com/2012/09/braised-kale.html" target="_blank">Braised Kale</a><br />
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<a href="http://green-artichoke.blogspot.com/2012/09/ribeye-grilled-with-rosemary.html" target="_blank">Ribeye Grilled with Rosemary</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-65196815326355567052012-09-03T21:33:00.002-05:002012-09-04T18:59:31.867-05:00Japanese Inspired BBQ Menu<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YLoXzEibtDk/UEVdElUEYAI/AAAAAAAARpE/ghAlgrapdyM/s1600/9-2-12+japanese+style+BBQ.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-YLoXzEibtDk/UEVdElUEYAI/AAAAAAAARpE/ghAlgrapdyM/s320/9-2-12+japanese+style+BBQ.JPG" width="320" /></a></div>
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<br />
In lieu of a more traditional Labor Day BBQ, Jason and I decided to give things a little twist. We came up with a Japanese inspired BBQ meal. We pieced together recipes we found online, from the Nobu cookbook, and that we made up on our own to create what was probably one of our best meals in quite awhile. We are already looking forward to leftovers tomorrow! Follow the links for the recipes...<br />
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<a href="http://green-artichoke.blogspot.com/2012/09/beef-yakiniku-japanese-style-skewers.html" target="_blank">Beef Yakiniku skewers</a><br />
<a href="http://green-artichoke.blogspot.com/2012/09/marinated-chicken-thigh-skewers.html" target="_blank">Marinated Japanese style chicken thigh skewers</a><br />
Shrimp skewers<br />
<a href="http://green-artichoke.blogspot.com/2012/09/soba-noodles-with-scallions-and-cabbage.html" target="_blank">Soba noodle salad with scallions and cabbage</a><br />
<a href="http://green-artichoke.blogspot.com/2012/09/green-beans-in-black-bean-dressing.html" target="_blank">Green beans in a black bean paste dressing</a><br />
<a href="http://green-artichoke.blogspot.com/2012/09/tomato-ceviche-nobu-style.html" target="_blank">Tomato ceviche, Nobu style</a><br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8088040653567480196.post-45701969892758537982012-09-03T21:29:00.003-05:002012-09-03T21:30:45.345-05:00Marinated Chicken Thigh Skewers<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/--etv92W4cc4/UEVhfIawu2I/AAAAAAAARq4/VoKJ7BfyPKc/s1600/9-2-12+Beef%252C+chicken+thigh%252C+and+shrimp+skewers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/--etv92W4cc4/UEVhfIawu2I/AAAAAAAARq4/VoKJ7BfyPKc/s320/9-2-12+Beef%252C+chicken+thigh%252C+and+shrimp+skewers.JPG" width="320" /></a></div>
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MARINATED CHICKEN THIGH SKEWERS<br />
<br />
1/2 lb boneless, skinless chicken thighs<br />
3 Tbsp soy sauce<br />
2 Tbsp sake<br />
1 Tbsp sesame oil<br />
2 garlic cloves minced<br />
1 1/2 tsp honey<br />
1/2 tsp sambal<br />
1/2 tsp grated ginger<br />
*scallions optional<br />
<br />
- If thigh meat is flattened, thread 2 skewers through each thigh. Otherwise, cut into pieces and thread onto skewers. Lay in a 9x13 baking pan<br />
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- Combine the rest of the ingredients and pour over skewers.<br />
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- Cover and marinate for at least an hour.<br />
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- Heat coals and grill until just cooked through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-89988476171065817682012-09-03T21:25:00.000-05:002012-09-03T21:32:37.221-05:00Beef Yakiniku - Japanese style beef skewers<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--etv92W4cc4/UEVhfIawu2I/AAAAAAAARq4/VoKJ7BfyPKc/s1600/9-2-12+Beef%252C+chicken+thigh%252C+and+shrimp+skewers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/--etv92W4cc4/UEVhfIawu2I/AAAAAAAARq4/VoKJ7BfyPKc/s320/9-2-12+Beef%252C+chicken+thigh%252C+and+shrimp+skewers.JPG" width="320" /></a></div>
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BEEF YAKINIKU (from Food.com)<br />
<br />
1/2 lb beef<br />
3 Tbsp soy sauce<br />
3 Tbsp sake<br />
1 1/2 Tbsp sesame oil<br />
1 1/2 Tbsp sugar<br />
1/2 apple, grated to release the juices<br />
2 Tbsp roasted and partially crushed sesame seeds<br />
2 cloves garlic, minced<br />
1/4 tsp mustard<br />
*scallions (optional)<br />
<br />
- Slice beef, thread onto skewers* and lay in a 9x13 baking dish. *optionally, alternate with slices of scallion<br />
<br />
- Roast sesame seeds in a pan over medium heat. Remove to a plate and crush lightly with the side of a knife, or grind with either a mortar and pestle or spice grinder.<br />
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- Combine all marinade ingredients in a bowl and pour over beef skewers.<br />
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- Cover and let marinate at least an hour.<br />
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- Heat coals and grill until just cooked through.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-50884287252399228262012-09-03T21:14:00.000-05:002012-09-03T21:43:01.538-05:00Soba Noodles with Scallions and Cabbage<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qwN_Xbb6Kk8/UEVhiv_inWI/AAAAAAAARr4/MKeEMarZewg/s1600/9-2-12+soba+noodle+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-qwN_Xbb6Kk8/UEVhiv_inWI/AAAAAAAARr4/MKeEMarZewg/s320/9-2-12+soba+noodle+salad.JPG" width="320" /></a></div>
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(adapted from yummly.com)<br />
8 oz soba noodles<br />
1/3 cup soy sauce<br />
1/4 cup tahini<br />
2 Tbsp plus 1 tsp brown sugar<br />
1/4 cup chili oil<br />
1/4 cup sesame oil<br />
2 Tbsp brown rice vinegar<br />
1 Tbsp red wine vinegar<br />
1 bunch scallions, sliced thinly on the diagonal<br />
1 1/2 cups thinly shredded cabbage<br />
handful chopped cilantro<br />
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- Pour soy sauce into a small sauce pan and reduce by half over high heat.<br />
<br />
- Combine soy sauce, tahini, sugar, oils, and vinegars. Mix well.<br />
<br />
- Bring a pot of water to a boil, cook soba noodles for 3 minutes and drain. Rinse with cold water.<br />
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- Combine noodles, sauce, and scallions in a large bowl and refrigerate<br />
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- Before serving, stir in cabbage and cilantro<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-54363668646316054332012-09-03T21:05:00.002-05:002012-09-03T21:06:36.778-05:00Green Beans in a Black Bean Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bfWSnf2RWqM/UEVhC9-nqgI/AAAAAAAARp0/z_jIUrZURa0/s1600/9-2-12+green+beans+in+black+bean+sauce%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-bfWSnf2RWqM/UEVhC9-nqgI/AAAAAAAARp0/z_jIUrZURa0/s320/9-2-12+green+beans+in+black+bean+sauce%25282%2529.JPG" width="320" /></a></div>
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8 oz green beans, trimmed and sliced in half</div>
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1 Tbsp black bean paste</div>
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3 Tbsp oil</div>
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2 tsp sake</div>
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1/2 tsp sambal</div>
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a squeeze of lime</div>
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- Steam the beans until they are bright green. Remove from heat and run under cool water to stop cooking.</div>
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- Whisk together the rest of the ingredients</div>
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- Combine beans and sauce in a bowl and serve</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-36338276613720971462012-09-03T20:59:00.001-05:002012-09-04T21:28:59.740-05:00Tomato Ceviche, Nobu StyleThis is the best tomato salad I may have eaten. Ever. We tweaked the recipe for the ceviche sauce, omitting the salt & pepper it called for, improvising a yuzu sauce we didn't have, and subsituting sambal for aji amarillo paste. This recipe will amaze you. I plan on eating it plenty until we are out of heirloom tomatoes for the season!<br />
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<a href="http://1.bp.blogspot.com/-bBD4f1halbo/UEVgQ6-11aI/AAAAAAAARpo/CO-_5OrWyCk/s1600/9-2-12+Nobu+tomato+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-bBD4f1halbo/UEVgQ6-11aI/AAAAAAAARpo/CO-_5OrWyCk/s320/9-2-12+Nobu+tomato+salad.JPG" width="320" /></a></div>
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TOMATO CEVICHE, NOBU STYLE<br />
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1/4 red onion, thinly sliced<br />
3 heirloom tomatoes, various colors and sizes, chopped<br />
4 teaspoons cilantro leaves<br />
1/4 cup Ceviche Sauce (see below for recipe)<br />
<br />
- Combine the tomatoes and cilantro in a bowl<br />
- Toss gently with the Ceviche Sauce<br />
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<i>Ceviche Sauce</i><br />
<i>Juice of 1/2 lemon</i><br />
<i>Juice of 1/2 lime</i><br />
<i>Juice of 1/2 small orange</i><br />
<i>1 tsp soy sauce</i><br />
<i>1/2 teaspoon grated garlic</i><br />
<i>1/2 teaspoon grated ginger</i><br />
<i>1 teaspoon sambal</i><br />
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<i>- combine all of the ingredients</i><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-76954102139087983522012-08-27T15:47:00.002-05:002012-09-15T11:14:42.356-05:00Mixed Berry Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DnWOajyrxDw/UCkH13S8_eI/AAAAAAAAQ8I/8-YQAf6gAk8/s1600/8-12-12+mixed+berry+tart+plate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-DnWOajyrxDw/UCkH13S8_eI/AAAAAAAAQ8I/8-YQAf6gAk8/s400/8-12-12+mixed+berry+tart+plate.JPG" width="298" /></a></div>
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I keep seeing beautiful berry tarts and had to try one myself. I used almost the same crust recipe as I did for the heirloom tomato tart, with the addition of a little sugar and vanilla extract. The filling was cream cheese and dash of Half & Half, all topped with a mix of fresh blueberries and raspberries. I'm still working on perfecting the crust but it was decadent and delicious.<br />
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MIXED BERRY TART<br />
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<b>For the crust:</b><br />
1 1/4 cups all purpose flour<br />
1/3 cup sugar<br />
1/4 tsp salt<br />
1 stick (8oz) cold butter<br />
1/2 tsp vanilla extract<br />
2-3 Tbsp cold water<br />
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<br />
<b>For the filling:</b><br />
1 package (8oz) cream cheese<br />
1/4 cup sugar<br />
1/2 tsp vanilla extract<br />
2 Tbsp Half & Half<br />
Approx 1 1/2 cups of mixed berries <i>I used blueberries and strawberries</i><br />
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<br />
<b>For the crust:</b><br />
<b><br /></b>
- Add the flour to a food processor and pulse until incorporated<br />
<br />
- Add the sugar and salt and pulse again<br />
<br />
- Chop the butter into 4 chunks and add to the flour mixture. Process until the mixture starts coming together in small, pea-sized shapes<br />
<br />
- With the processor running, stream in the vanilla extract and just enough water so that the dough comes together <i>this time I used the whole 3 Tbsp and the dough as a little too wet</i><br />
<i><br /></i>
<i>- </i>Turn the dough out on counter, form into a flattened disk, cover in plastic wrap and refrigerate for at least 30 minutes<br />
<br />
- Return the dough to the work surface, using plenty of flour to make sure it doesn't stick. Roll out the dough to about a quarter of an inch thick and 10-11 inches in diameter. Transfer to a tart pan. <i>I still cannot get this too work. It was worse this time than last. I ended up putting the dough directly into the tart pan and flattening it out against the bottom and up the sides with my hands. It worked. </i><br />
<i><br /></i>
- Top the crust with a sheet of parchment paper, fill with dried beans and return to the fridge for at least another 30 minutes.<br />
<br />
- Preheat oven to 350<br />
<br />
- Bake the tart with the parchment paper for about 20 minutes. Remove the paper and beans and cook for another 5-10 minutes until the crust is a nice golden brown. Let cool<br />
<br />
<b>For the filling:</b><br />
<b><br /></b>
<b>- </b>In a mini food processor, blend the cream cheese and sugar. Stream in the vanilla extract and half & half and process until perfectly smooth.<br />
<br />
- Spread the cream cheese mixture into the cooled shell<br />
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- Top with your berries, chill in the fridge, slice and serve<br />
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<a href="http://4.bp.blogspot.com/-kQ3vyni2M6A/UCkH3vJf2AI/AAAAAAAAQ8Q/3OnQG6zwCM4/s1600/8-12-12+mixed+berry+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://4.bp.blogspot.com/-kQ3vyni2M6A/UCkH3vJf2AI/AAAAAAAAQ8Q/3OnQG6zwCM4/s640/8-12-12+mixed+berry+tart.JPG" width="640" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8088040653567480196.post-4146092866139084082012-08-21T09:59:00.000-05:002012-08-22T20:34:25.954-05:00Seed SavingAll summer we've been chopping and slicing up the best of the farmer's market bounty and tossing any ends, remnants, and SEEDS into the compost. As we were preparing a pound of jalapenos and serranos for hot sauces, I was inspired to try saving seeds.<br />
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<br /></div>
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I've never done this before and am better versed at plating and growing flowers and house plants than vegetables, but I learned a lot last year at the Altgeld Sawyer Corner Farm and am already thinking about what to plant and grow next summer.</div>
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<br /></div>
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So I saved some jalapeno seeds and tried saving a couple of tomato varieties last night. I pulled the seeds straight from the tomato, rinsed several times and laid out on a plate to dry, but this morning came across another method that involves letting the seeds and pulp sit in a jar and develop mold before harvesting the seeds. I suppose I'll try both methods and see what works.</div>
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<br /></div>
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Here are a few resources I've been perusing:</div>
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<a href="http://tlc.howstuffworks.com/home/save-tomato-seeds.htm" target="_blank">TLC-How to save tomato seeds</a></div>
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<br /></div>
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<a href="http://howtosaveseeds.com/" target="_blank">Seed Saving Handbook</a></div>
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<br /></div>
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<a href="http://www.seedsave.org/" target="_blank">International Seed Saving Institute</a></div>
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Any suggestions or advice would be welcome!</div>
Unknownnoreply@blogger.com0