tag:blogger.com,1999:blog-77785450248965032632024-03-18T23:25:43.068-04:00Scarborough FoodFairParsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.comBlogger225125tag:blogger.com,1999:blog-7778545024896503263.post-78440742118260164102014-06-12T16:21:00.000-04:002014-06-12T16:21:34.902-04:00 Whiskey Watermelon CocktailRemember way back in March when I made my big blogging comeback after a long 7 month absence? Well I believe I failed to mention that just because I was "back" didn't mean that I would be back to blogging as consistently as I used to. Which...you might have already figured out by now. Considering that it is indeed June.<br />
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I'm still in that settling phase (even though I've been in Nashville for 7 months) with work, a new house, and so many lovely visitors. With so much going on it's been a bit hard to carve out time specifically for blogging BUT I'm working at it...And I think I'm slowly getting better!<br />
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Other than being a busy busy bee, there is another major reason for the delay. I haven't had my own space to take pictures, write, and do all of the wonderful things that are associated with putting up these posts. However, two weekends ago a magical thing happened. Momma Bear swooped down to Nashville for a last minute surprise visit and helped me create that space I had been so desperately needing. And guess what? I'm totally in love with it. The room sits at the back of the house and is completely filled with windows and a gorgeous view of the back yard and garden. With so much light, quiet, and coffee back here I have a feeling it will be so much easier to finally sit down and share more recipes with you.<br />
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In fact, I have TWO more recipes that have been made and photographed that are just sitting on the back burner waiting to be devoured. Exciting right?<br />
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Moral of this story? Don't give up on this thing yet. I'm coming back to you. Slowly but surely.<br />
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Let's move on to the cocktail.<br />
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It's purely coincidence that my last two posts have come about after a bloody mary or two. Sunday = day off = bloody marys = blog posts. At least it's productive.<br />
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This cocktail is for the bourbon lover (me) and was concocted by a good friend and cocktail making connoisseur (who I've promised not to name for fear of an overwhelming amount of fan mail/drink requests).<br />
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I completely understand that the whole watermelon/cucumber/basil combination is screaming to be mixed with vodka...BUT this little drink knocked my socks off. The muddling of the watermelon, basil, and cucumber adds some flavor to the overall simple drink without taking away from the bourbon. It's light, refreshing, and the perfect non-sweet drink for summer.<br />
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So make yourself a cocktail, sit back, and relax. I'll be back soon!<br />
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<b>Makes: </b>1 drink<br />
<b>Prep Time: </b>5 minutes<br />
<b>Total Time: </b>5 minutes<br />
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<b>Ingredients:</b><br />
2 ounces bourbon (I used Bulleit)<br />
2 small chunks watermelon<br />
1 slice cucumber<br />
2 basil leaves (I used rosie basil)<br />
2-3 dashes bitters<br />
1/2 ounce sweet vermouth <br />
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<b>Directions:</b><br />
Muddle the watermelon, cucumber, and basil with a couple dashes of bitters. Add bourbon and sweet vermouth. Add ice and stir.<br />
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-85118103553701973072014-03-27T09:11:00.000-04:002014-03-27T09:11:04.323-04:00Stone Fruit and Blackberry Cobbler with Cornmeal Drop Biscuits*Awkwardly clears throat...*<br />
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Oh goodness. Where should we even begin? Do we need to re-introduce ourselves?<br />
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I'm Emilie. And I'm a blog neglecter, deserter, sideliner, shunner....It's horrible. But true.<br />
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The first step is admittance right?<br />
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As some of you will know, I've been away from this sweet little blog for almost seven months now. Good lord. As I counted the months (on my fingers) just then, I realized I've surpassed the 6 month mark. And that's just no good. But today is my birthday and I decided that finally publishing a post would be the best present I could give myself!<br />
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So let's catch up a little bit shall we?<br />
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Last you heard, I had made the (tearful) move out of Boston and was on my way to Nashville via a little trip to Missouri. Fast forward half a year and I have fully settled into Nashville and I'm soaking up every wonderful moment of it.<br />
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I must admit, this move to Nashville has turned out to be more than I could've ever hoped for. Upon arriving I was immediately surrounded by a community of amazing people. I don't just mean cheerful hospitable southerners. I mean a mind blowing community of artists, musicians, foodies...you name it Nashville has it. And I know, I know. Those people are everywhere. But there is something about Nashville and its attitude to come together, collaborate, and create amazing things that has me reveling.<br />
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In the five short months of being here, quite a few wonderful things have happened with thanks to the aforementioned community. 1) I've landed a job at two fantastic restaurants. 2) We've created a house venue at our home called The Mad Valley Lodge (We're going to have to talk more about this later. It's my shining star at the moment. I'm so so proud of it's creation.) 3) I've built a garden, which I've been daydreaming about for nearly 3 years. After that amount of time cooped up in a 450 square foot apartment my hands were dying to play in some dirt. 4) I've finally started to make some (preliminary) food truck plans. (I'm sure we will also talk about this later.) And most importantly 5) I've finally settled in and gotten my schedule under enough control that I can slowly immerse myself back into this whole blogging thing.<br />
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It's a huge relief. This blog has been sitting at the back of my mind constantly poking and begging me to get back to it.<br />
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So here I am. Here you are. It's time to talk about food. <br />
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This past Sunday, after a bloody mary (or two) I decided I needed to bake. After a few suggestions/requests shouted from the backseat, the first being cornbread and the second being cobbler, I decided a combination of the two would fit the bill.<br />
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And what a good decision I made. After a failed attempt to find rhubarb, I set out for some peaches. As I was grabbing a peach, my hands started darting around on their own and I ended up throwing a of couple apricots and plums into the bag. And at that point I thought "Why stop now?" So...I picked up some blackberries. And thus the Stone Fruit and Blackberry Cobbler was created.<br />
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The combination of a sweet fruit cobbler under some big cornbread "biscuits" is just what you need. It's basically a cure all. Or a you're the new favorite at the BBQ type thing.<br />
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It's still a little early for mouth watering fruit...but if it was this good this early in the year? I can only imagine the deliciousness that will come from this cobbler in the coming months.<br />
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I think I'll just make one every few weeks in order to test my hypothesis.<br />
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Oh, and remember when I was talking about collaboration? Well, all of these beautiful pictures you see below are the work of a sweet friend. She made this post possible and made me excited to finally do it. So thank you Molly! I hope you're content with food as payment.<br />
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<i>Adapted from <a href="http://smittenkitchen.com/blog/2010/07/cornmeal-drop-biscuit-peach-blueberry-cobbler/">Smitten Kitchen</a></i><br />
<i><br />
</i> <b>Makes: </b>10-12 servings<br />
<b>Prep Time: </b>15 minutes<br />
<b>Bake Time: </b>25 minutes<br />
<b>Total Time: </b>40 minutes<br />
<b><br />
</b> <b>Ingredients:</b><br />
<i>for the fruit-</i><br />
4 cups stone fruit (I used peaches, plums, and apricots) pitted and cut into slices<br />
2 cups (1 pint) blackberries, rinsed and dried<br />
2/3 cup packed dark brown sugar<br />
2 tablespoons flour<br />
2 tablespoons fresh lemon juice<br />
2 teaspoons minute tapioca<br />
1/4 teaspoon ground cinnamon<br />
1/4 teaspoon salt<br />
2 tablespoons butter, sliced thin<br />
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<i>for the biscuit topping-</i><br />
1 1/2 cups all purpose flour<br />
1/2 cup fine cornmeal<br />
6 tablespoons dark brown sugar<br />
3 teaspoons baking powder<br />
1/2 teaspoon salt<br />
6 tablespoons cold unsalted butter, cut into pieces<br />
1 cup buttermilk<br />
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<b>Directions:</b><br />
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<ol>
<li>Preheat oven to 425°. Toss the stone fruit with the blackberries, sugar, flour, lemon juice, tapioca, cinnamon and salt. Pour into the bottom of a 2-quart baking dish. Spread 2 tablespoons of thinly sliced butter over the top of the fruit.</li>
<li>Make the biscuit couch by stirring together the flour, cornmeal, brown sugar, baking powder, and salt. Cut 6 tablespoons of the butter into the dry ingredients using your fingers or a pastry blender. Stir in buttermilk with a rubber spatula until a wet tacky dough comes together.</li>
<li>Drop spoonfuls of the biscuit dough over the filling until evenly covered.</li>
<li>Bake at 425° for 20-25 minutes or until the cobbler is bubbly and the biscuit tops are golden brown.</li>
<li>Scoop into bowls and serve with fresh whipped cream or vanilla ice cream.</li>
</ol>
Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com4tag:blogger.com,1999:blog-7778545024896503263.post-9368056772145151942013-09-09T09:29:00.001-04:002013-09-09T14:37:30.546-04:00Goodbye to Boston and Tuna TartareDeep breath.<br />
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It's official. I physically and emotionally survived (part) of the big move.<br />
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And life feels almost back to normal. No more packing. Or boxes. For now anyway.<br />
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Last Saturday after so many tearful goodbyes we packed the u-haul and the car to the brim and set out for Nashville. And I have to admit...watching Boston fade away was one of the most heart wrenching things I've ever had to do. The city of Boston I love, but it's the friends and people that I'll miss the most. It's hard to find the right words to tell you how wonderful those people are. Mainly because I'm not good at that, but also because I still feel like I'm on a short vacation and I'm going back to them really soon. So Boston friends, just know that I adore you all and miss you like crazy. Okay? Okay.<br />
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**Chokes back any feelings of sadness.** Because now I'm in Missouri enjoying time with my family and friends before all of the new adventures begin in Nashville! Whew. I made it to the other side.<br />
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Since it's been so darn long since I've posted a recipe I figured that now would be a good time to post the last true meal I made in Boston. And I couldn't have asked for a better one. While the dish itself was to die for, I think that the best part is that it was photographed by one of my good friends. The pictures are amazing and so is he. So thank you Evan!<br />
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**Make sure you check out all of Evan's other amazing pictures on his <a href="http://evnglbrt.tumblr.com/">tumblr</a>!**<br />
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Fish lovers. Prepare yourself. It's possible that this dish is the easiest, most delicious, beautiful thing that was produced from my Boston kitchen. Seriously though. That presentation? Gorgeous. And easy as pie. Oh and guess what? It's DELICIOUS. The smooth, melt in your mouth tuna. The crispy shallots and crunchy red onion. The sauce. Just a wonderfully harmonious dish all around.<br />
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These would make for a great dinner party dish. Or a random Wednesday dish. Whatever makes you happy.<br />
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<i>Adapted from the <a href="http://www.jamesbeard.org/recipes/m%C3%A9lange-spicy-big-eye-tuna-mango-avocado-and-crispy-shallots">James Beard Foundation</a></i><a href="http://www.jamesbeard.org/recipes/m%C3%A9lange-spicy-big-eye-tuna-mango-avocado-and-crispy-shallots"> </a><br />
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<b>Makes: </b>6 servings<br />
<b>Prep Time: </b>20 minutes<br />
<b>Cook Time: </b>None<b> </b><br />
<b>Total Time: </b>20 minutes <br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/tuna-tartare?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
1 lb fresh sushi grade tuna, diced<br />
3 tablespoons olive oil<br />
1 avocado, pitted and diced,<br />
1 small red onion, diced<br />
juice of 1 lime<br />
1/4 cup soy sauce<br />
2 tablespoons rice wine vinegar<br />
1 tablespoon + 1 1/2 teaspoons fish sauce<br />
1 tablespoon + 1 1/2 teaspoons peanut oil<br />
2 tablespoons sugar<br />
1 shallot, diced<br />
several sprigs of cilantro<br />
salt and pepper <br />
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<b>Directions:</b><br />
<ol>
<li>In a small pan heat one tablespoon of olive oil. Drop in the shallots and cook over medium heat until brown and crispy. Using a slotted spoon remove them from the pan and place on a paper towel. Set aside.</li>
<li>In a small bowl whisk together soy sauce, rice wine vinegar, fish sauce, peanut oil, and sugar until sugar dissolves and set aside.</li>
<li>In another small bowl combine the avocado, red onion, and juice of one lime. Set aside.</li>
<li>In the final small bowl combine the diced tuna, 2 tablespoons of olive oil and salt and pepper.</li>
<li>Place a circular mold or a biscuit cutter (which I used) onto a small plate (I used a saucer) or wide bowl. Press several spoonfuls of the avocado/onion mixture into the bottom of the mold and press down. Then top with the tuna mixture until the mold is full. Carefully remove the mold so that the tartare keeps its shape. Top with crispy shallots and a bit of fresh cilantro and then pour the sauce around the tartare. Serve immediately.</li>
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com6tag:blogger.com,1999:blog-7778545024896503263.post-58626204518220969762013-08-22T13:03:00.000-04:002013-08-22T13:03:26.909-04:00That little trip to Maine: Part 2As promised, I have another Maine restaurant to share with you!<br />
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Unlike the months of planning that went behind our trip to Salt Water Farm, the trip to this one happened completely by accident.<br />
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After gorging ourselves at dinner the night before (and again at the <a href="http://www.whitehall-inn.com/">Whitehall Inn's</a> breakfast) we decided that we were going to head back down the coast of Maine stopping and shopping around in the little towns until we made it back to Boston that night. That plan came to a halt about 15 minutes after jumping in the car as we came upon our first winery, <a href="http://mainewine.com/">Cellardoor Winery</a>. After our eighth tasting of their delicious wine (my favorites were the Petite Sirah and the Prince Valiant) we realized we weren't heading back to Boston, we were going on a wine tour!<br />
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As we were heading to the next winery, a sign popped up on my right further solidifying our choice not to head back to Boston. That sign was for <a href="http://www.primorestaurant.com/home.html">Primo</a>. Distant memories of an Anthony Bourdain episode came at me like a ton of bricks and I suddenly realized what we had just discovered. <br />
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We immediately called while crossing our fingers and hoping that we could get in that night. We were pleasantly surprised to find that downstairs is for reservation only but upstairs is a free for all. So we moved along to our next winery with far bigger smiles on our faces.<br />
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As we arrived for dinner the upstairs host told us there was a 30 minute wait but that we should grab a drink and head out back for a stroll around the farm. And that we did.<br />
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We aren't talking an herb garden out back. We are talking a FARM. Complete with every vegetable, edible flower, and fruit you can imagine as well as pigs, chickens, and ducks. <br />
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After a long day of wine tours and not a lot of food, we decided appetizers were much needed to go along with our deliciously crafted cocktails. We ordered a cheese board that included an incredibly pungent and delicious blue cheese served with honeycomb, fruit, and nut and fruit crackers. We also ordered a Mediterranean plate with beet hummus, olives, flatbread, and several other bowls of goodness.<br />
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The entrees are below captured by some horribly lit iPhone pictures that obviously do not do the dishes a bit of justice. Just read the captions. And drool.<br />
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Our second night in Maine proved to be just as wonderful as the first. Incredibly fresh and delicious food, beautiful and rustic decor, and of course great company.<br />
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Within the next couple of days I'll be posting a recipe for something that has been on my bucket list for quite a long time now...Fresh Maine Lobsters!Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-22836677182222257292013-08-21T14:30:00.000-04:002013-08-21T14:30:29.674-04:00That little trip to Maine: Part 1Oh my goodness.<br />
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I'm finally coming out of the food/drink/fun induced coma that I slipped into as soon as sweet Momma Bell jumped off of the plane. <br />
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It was a go big or go home kind of week. We did everything, ate everything, and saw everything that we possibly could in that short little week. Fortunately, most of it revolved around food. And that means that it's going to take multiple posts to share the highlights with you.<br />
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But we're going to start at the beginning. With our little trip to Maine. <br />
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Throughout mom's visits to Boston over the last couple of years, we have always made it a point to take a couple of days to venture outside the city whether it be to the Cape, NYC, or a quick trip to the casino, we love showing her the ins and outs of New England. It's one thing that I'll miss about New England. There are so many wonderful spots that are just a couple hours drive (and typically a beautiful one) away from Boston.<br />
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Out of all of those little trips we never made it to the great state of Maine. So, it became the destination for this visit without second thought. I think we were just saving the best for last. Maine has always felt like a little bit of Missouri. The scenery is breathtaking and the people are warm and incredibly welcoming. A drive through Maine is town after town of adorable little shops and quaint restaurants and the perfect amount of people that sits snugly between a ghost town and a mob of tourists.<br />
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Oh. And did I mention the food?<br />
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Other than just the utter fact that Momma Bell needed to experience Maine, <a href="https://saltwaterfarm.com/">Salt Water Farm</a> also played a huge part in shaping our trip. At this point I'm not even sure how I discovered Salt Water Farm, but somehow several years ago I heard about it and began looking it up. At that point in time it was just a farm that hosted cooking classes. Amazing, wonderful, delicious sounding cooking classes. I often browsed the website and told myself I was going to splurge and just go do it.<br />
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Unfortunately, I never pulled the trigger. Which, I have to say will go down as one of the things I will regret not doing while I was here. (But let's be honest...I'm coming back to visit...And I'll probably make a special trip for that.)<br />
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Luckily, Salt Water Farm decided to open up a restaurant three months ago. The excitement couldn't be contained the moment that I realized my chances of experiencing SWF had not been lost.<br />
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So what do you think? Do you think it met my expectations?<br />
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<i><b>Of course it did.</b></i><br />
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Above and beyond actually. As soon as we walked in I knew. The smells. The open kitchen. The baskets of local vegetables for sale. The beautiful wooden tables. The unbelievable view of the bay. Sights. Sounds. Smells. It had it all. And this was all within the first thirty seconds.<br />
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Naturally my love for the place grew larger by the second. The meal itself was a special menu prepared for an event SWF was hosting with <a href="http://www.dogfish.com/">Dogfish Head Brewery</a>. Each dish below was paired with a special brew from Dogfish Head that had been crafted from wine grapes. I, being the sober driver of the evening, stuck with a glass of wine and let everyone else enjoy the incredibly generous pours. However, both the wine and beers were phenomenal.<br />
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But the food was better. Every dish was simple yet so perfect. Not one of the dishes lacked in flavor or creativity. Nor were they pretentious and over the top. Picking favorites seems unfair, but the trompette mushrooms were out of this world. And graciously prepared for me instead of the duck.<br />
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To top off the evening we were able to speak with nearly every person involved with the dinner including the founder of SWF, the founder of Dogfish Head Brewery, the chefs, and of course our wonderful waiters and waitresses. Every single one of them had a passion for what they were doing and it was radiating out of that restaurant.<br />
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If you can't already tell from the amount of time that my fingers just flew across the keyboard in an attempt to somehow get you to SWF...I love this place.<br />
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Tomorrow I'll be back with yet another culinary adventure from Maine! Until then...check out <a href="https://saltwaterfarm.com/">Salt Water Farm</a>!Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-37512064321589010562013-08-13T11:37:00.000-04:002013-08-13T11:39:32.790-04:00Cooking SuperstarBefore I head to the airport to grab Momma Bell so we can begin our fun filled food and drink tour of Boston, I have something exciting to share with you!<br />
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<a href="http://www.cutoutandkeep.net/">Cut Out + Keep</a> has featured me as this week's Cooking Superstar! Cut Out + Keep is an online community of step-by-step "craft" tutorials including needlework, cooking, paper crafts, sewing, home DIY and all sorts of other goodies. There are so many great projects and great people on the site and I'm so excited to be a part of it!<br />
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Throughout the week they will continue to feature my recipes so make sure to check it out and don't forget to read the interview to learn a little more about how I operate in the kitchen. It's full of all sorts of juicy secrets...<br />
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<div style="text-align: center;">
Link to <a href="http://www.cutoutandkeep.net/superstars/scarborough-food-fair">Scarborough Food Fair - Cooking Superstar</a></div>
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<img src="http://i1287.photobucket.com/albums/a640/enbell/ScreenShot2013-08-13at112437AM_zps89ea44f4.png" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-79193559217829281832013-08-12T11:25:00.000-04:002013-08-12T11:25:14.779-04:00Meal Plan Monday: The Last Meals of BostonIt's that special time of the month again.<br />
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Sweet Momma Bell is coming to Boston tomorrow! <br />
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As this will be her final visit to Boston before the big move, we've already planned on doing everything we possibly can. Including eating and drinking ourselves silly.<br />
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And I'm <i><b>so </b></i>excited.<br />
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I've been sitting on this Boston to-do list of mine for quite some time. I occasionally cross things off but not near enough to make a dent in the massive list. So, as the time here in Boston is coming to a close I've started realizing that there is only so much time to actually get to some of these places. And I wouldn't rather do it with anyone other than my precious mother.<br />
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As you can imagine I probably won't be blogging much this week due to a premeditated food and drink induced coma. <i><b>However</b></i>, I'll periodically post pictures of our adventures so you can be jealous of our exorbitant consumption.<br />
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Make sure to check all of these places out (especially Salt Water Farm!!!) so you can drool over the deliciousness we're about to experience.<br />
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Oh and don't forget to have a great week and eat some great food!<br />
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<a href="http://www.highlandkitchen.com/">Highland Kitchen</a></div>
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<a href="http://harvestcambridge.com/">Harvest</a></div>
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<a href="http://www.twfoodrestaurant.com/v2food.html">T.W. Food</a></div>
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<a href="https://saltwaterfarm.com/">Salt Water Farm</a></div>
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<a href="http://www.craigieonmain.com/">Craigie on Main</a></div>
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<a href="http://www.fomuicecream.com/">FoMu Vegan Ice Cream</a></div>
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Photo via <a href="http://vegboston.files.wordpress.com/">Veg Boston</a></div>
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<a href="http://www.bellywinebar.com/">Belly Wine Bar</a></div>
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Photo via <a href="http://www.thrillist.com/">Thrillist</a></div>
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<a href="http://citizenpublichouse.com/">Citizen Public House</a></div>
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<a href="http://localroot.com/">Local Root</a></div>
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Photo via <a href="http://www.bostonglobe.com/">The Boston Globe</a></div>
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American Provisions</div>
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Photo via <a href="http://digboston.com/">Dig Boston</a></div>
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Formaggio Kitchen</div>
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Photo via <a href="http://www.slashfood.com/">Slash Food</a></div>
<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-80260412910624321032013-08-11T09:14:00.001-04:002013-08-11T09:14:55.285-04:00Homemade BagelsI'm going to go ahead and admit that I've never really been an avid bagel fan. I grew up in a household full of weirdos that didn't eat a lot of bread. We never had buns with our burgers or hotdogs. Rolls were never a side dish unless it was a holiday. Sandwich insides were typically thrown on a bed of lettuce. It had nothing to do with watching our carb intake. Just something we did.<br />
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I still don't eat a ton of bread but interestingly enough, I find homemade bread to be one of the best and most fascinating things to bake. Dough is so incredibly temperamental. Everything has to be just right in terms of ingredients and temperatures. And by making homemade doughs time and time again, you begin to learn all of the little secrets and start to be less reliant on recipes and more reliant on your senses. It's such a captivating process. And you end up feeling like a rocket scientist.<br />
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So even though my childhood would not deem me as a "bagel" person, I may have become one the moment I walked into my kitchen to see my "mother dough/sponge" almost overflowing out of the bowl and bubbling like crazy. I ran around the house and made everyone watch the bubbling bread bowl. However, no one was nearly as excited as I was.<br />
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Granted, they've seen a bread sponge before...but so have I...many, many times. And it's still just as thrilling as the first time.<br />
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As you can imagine after my excitement over just the sponge, the whole process of forming the bagels, proofing them, doing a float test, boiling them, and then baking them was almost more than I could handle. Especially the boiling part. Boiling bread dough is just not something you do often...so of course it was a highlight.<br />
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Unfortunately I can't give you a big comparison between these bagels and all of the other bagels I've had (but <a href="http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/">Smitten Kitchen</a> can!). But from all of the oooh's and aaah's and other expletives that rang in my ears while the herd was devouring the bagels straight off the hot pans, I'm going to go ahead and tell you that these are some of the best bagels ever. They are the perfect combination of chewy on the outside and soft on the inside with neither being too much. Needless to say...they blow store bought bagels out of the water. But that was to be expected.<br />
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I know they take a while. But oh goodness. They're worth it. <br />
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<i>Adapted from <a href="http://peterreinhart.typepad.com/">Peter Reinhart's</a> <a href="http://www.amazon.com/gp/product/1580082688?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1580082688">The Bread Baker's Apprentice</a> via <a href="http://smittenkitchen.com/blog/2007/09/bronx-worthy-bagels/">Smitten Kitchen</a></i><br />
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<b>Makes: </b>12 standard or 24 miniature bagels<br />
<b>Prep Time: </b>3 hours 30 minutes + overnight refrigeration<br />
<b>Cook/Bake Time: </b>40 minutes (boiling + baking)<br />
<b>Total Time: </b>4 hours 10 minutes + overnight refrigeration<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/homemade-bagels?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
<i>for the sponge-</i><br />
1 teaspoon instant yeast<br />
4 cups unbleached bread flour<br />
2 1/2 cups water, at room temperature<br />
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<i>for the dough-</i><br />
1/2 teaspoon instant yeast<br />
3 3/4 cups unbleached bread flour<br />
2 3/4 teaspoons salt<br />
2 teaspoons malt powder <b>OR </b>1 tablespoon dark or light malt syrup, honey, or brown sugar<br />
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<i>to finish-</i><br />
1 tablespoon baking soda<br />
cornmeal for dusting<br />
1 egg<br />
1 tablespoon water <br />
toppings (I did a combination of asiago, everything, and plain bagels. For the everything bagels I used 2 teaspoons each of minced garlic, dehydrated onion, salt, mustard seeds, and sesame seeds.)<br />
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<b>Directions:</b><br />
<ol><li><i><b>Day one:</b> </i>To make the sponge, stir the yeast into the flour in a large mixing bowl or the bowl of an electric mixer. Add the water, stirring until it forms a smooth, sticky batter. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should almost double in size and collapse when the bowl is tapped on the counter top.</li>
<li>To make the dough, in the same mixing bowl, add the additional yeast to the sponge and stir. Then add 3 cups of the bread flour, the salt, and malt powder (<b>OR </b>syrup, honey, or brown sugar). Stir until the ingredients form a ball, slowly working in the remaining 3/4 cup bread flour to stiffen the dough.</li>
<li>If working by hand, transfer the dough to the counter and knead for at least 10 minutes. If using an electric mixer, knead for about 6 minutes. The dough should be firm but still pliable and smooth. There should be no raw flour and all of the ingredients should be hydrated. The dough should pass the <a href="http://www.thekitchn.com/bakers-techniques-how-to-do-th-70784">windowpane test</a> and register 71-77 degrees F. If the dough seems too dry and rips, add a few drops of water and continue kneading. If the dough seems tacky or sticky, add more flour to achieve the required stiffness.</li>
<li>Immediately divide the dough into 4.5 ounce pieces for standard bagels or 2.25 ounce pieces for miniature bagels. Weigh the pieces if possible to ensure even baking in the oven. Form the pieces into rolls and place on a baking sheet. Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.</li>
<li>Line 2 baking sheets with parchment and mist lightly with spray oil. </li>
<li>With your finger poke a hole in the very center of the ball. Gently rotate your thumb around the inside of the hole to widen it to approximately 2 1/2 inches in diameter. Be careful to keep the dough as evenly stretched as possible.</li>
<li>Place each of the shaped pieces an inch apart on the pans and mist very lightly with the spray oil. Cover loosely with plastic wrap and let sit at room temperature for another 20 minutes.</li>
<li>After 20 minutes check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room-temperature water and gently drop a bagel in the bowl. If the bagel floats within 10 seconds of being dropped into the bowl immediately return the bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight. If the bagel does not float return it to the pan and continue to proof the dough at room temperature, checking back every 10-20 minutes until a tester floats.</li>
<li><i><b>Day two</b>-</i> preheat the oven to 500 degrees F with the two racks set in the middle of the oven. In a small bowl whisk 1 egg and 1 tablespoon water for the egg wash and set aside. Bring a large pot of water to a boil and then add the baking soda. Have a slotted spoon or skimmer near by.</li>
<li>Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit in the pot. After 1-2 minutes (I did 1:30 but wouldn't have minded 2 minutes) flip the bagels over and boil for the same amount of time. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal. </li>
<li>As the bagels come out of the boiling water place them back on the cornmeal dusted baking sheets and brush with the egg wash before adding any additional toppings (like asiago or the "everything" mixture).</li>
<li>When all the bagels have been boiled and properly "topped" place the pans on the 2 middle shelves in the oven and bake for approximately 5 minutes. After 5 minutes rotate the pans, switching shelves and giving the pans a 180 degree rotation. After the rotation, lower the oven setting to 450 degrees F and continue baking 8-10 minutes or until the bagels turn light golden brown.</li>
<li>Remove the pans from the oven and let the bagels cool on a rack for at least 15 minutes before serving.</li>
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6500edited_zpsa0190e2a.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-48405306202022297892013-08-07T10:53:00.001-04:002013-08-07T10:53:19.768-04:00Orange Saffron BreadI've decided it's time to start working on my horrible recipe A.D.D.<br />
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I'll make something, make the effort to take photos, upload them to my computer, even put them into their own file...and then all of a sudden I find myself browsing through entirely new and delicious recipes. My attention quickly moves to making something new and the "old" recipe goes out the door. Then, as you can imagine, the process repeats itself. It's an unbelievably vicious cycle.<br />
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Besides the fact that these recipes <i><b>deserve</b></i> to make it out of their little files on my computer, I decided that now is the ideal time to start pulling things from the vault. With a cross country move (we'll talk more about this later) only three weeks away my little apartment is taking a beating. There are boxes starting to pile up due to some preliminary packing as well as all of the contents of my closet now being distributed throughout the apartment.<br />
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**MINOR RANT-My wonderful landlord decided to make the only closet in the apartment into a bathroom for the neighboring unit with one day's notice. Such a sweetheart.**<br />
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Needless to say, cooking and photographing in this little apartment has just gotten that much harder.<br />
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But the silver lining is of course there. Now these sweet little recipes get to present themselves to you! <br />
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As I found this one I wanted to kick myself for not sharing before. These delicious loaves of bread came from a cookbook that was given to me by the amazing woman that I work for after her and her husband's visit to Rancho La Puerta. I salivated at first sight and have been making things from it on a regular basis ever since. It's an unbelievable healthy and seasonal book that you wouldn't regret having on your shelves.<br />
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Ramble. Ramble. Ramble.<br />
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This bread is amazingly rich in flavor. The orange and saffron are wonderful together and something I never would have thrown together on my own. You need a piece of this. Warm. And slathered with butter.<br />
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So get to baking!<br />
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<i>Adapted from the <a href="http://www.rancholapuerta.com/">Rancho La Puerta</a> <a href="http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096">Cookbook</a></i><br />
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<b>Makes: </b>2 loaves<br />
<b>Prep Time: </b>20 minutes + 2 hours 40 minutes rise time<br />
<b>Bake Time: </b>1 hour<br />
<b>Total Time: </b>4 hours<br />
<a href="https://sites.google.com/site/scarboroughfoodfair/orange-saffron-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><br />
</a> <a href="https://sites.google.com/site/scarboroughfoodfair/orange-saffron-bread?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
1 teaspoon Spanish saffron threads<br />
4 cups warm water<br />
2 tablespoons active dry yeast<br />
1 cup agave syrup or maple syrup<br />
zest of 2 oranges<br />
1/2 cup (1 stick) unsalted butter, melted<br />
1 tablespoon sea salt<br />
4 cups whole-wheat flour<br />
1 cup toasted pine nuts<br />
4-5 cups unbleached all-purpose flour, plus more as needed<br />
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<b>Directions:</b><br />
<ol>
<li>Soak the saffron threads in 1/2 cup of the water for 30 minutes.</li>
<li>Combine the remaining 3 1/2 cups of water and the yeast. Let stand until frothy, about 10 minutes.</li>
<li>Stir the syrup, orange zest, saffron, melted butter, and salt into the yeast until thoroughly combined. Add the wheat flour and mix until smooth.</li>
<li>Stir in the pine nuts and most of the all-purpose flour, reserving 1 cup. The dough will be a little sticky. Flour the countertop with some of the remaining flour and knead the dough until it is smooth and elastic, about 5 minutes, adding flour to the surface as needed to make the dough more manageable. You may not use all the flour, or you may need a little more. The final dough should feel moist and a little tacky, but not sticky or wet.</li>
<li>Place the dough in a clean, lightly oiled bowl. Turn over once to coat and cover with a barely damp tea towel. Let the dough rise in a warm, draft-free place until it has doubled in size, about 2 hours.</li>
<li>Punch down the dough. Divide into 2 equal portions. Spread or roll each portion into a rectangle and pinch the edges together.</li>
<li>Place each loaf in an oiled loaf pan. Cover and let rise in a warm, draft-frea place until the loaves have doubled in size, about 40 minutes.</li>
<li>Bake in a preheated 375° oven for 1 hour, or until the tops are browned and the loaves sound hollow when tapped. Cool completely on a rack before slicing. </li>
</ol>
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-75288614379908889092013-08-02T10:20:00.002-04:002013-08-02T10:20:07.479-04:00Tequila Lime Cornmeal CookiesDue to my ever growing obsession with Joanne Chang/her cookbooks/her restaurant/her bakeries I've had quite a few conversations with people regarding one if not all of those things, which happen (most often) at my work, <a href="https://www.facebook.com/ShakeTheTree">Shake the Tree</a>, where we sell both of Joanne's cookbooks.<br />
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As people are flipping through the pages of either Flour or Flour, Too I typically rave about all of her delicious recipes such as the <a href="http://scarboroughfoodfair.blogspot.com/2012/05/multigrain-sourdough.html">homemade breads</a>, <a href="http://scarboroughfoodfair.blogspot.com/2012/08/flours-sticky-sticky-buns.html">the sticky sticky buns</a>, <a href="http://scarboroughfoodfair.blogspot.com/2012/02/happy-birthday-little-blog-plus.html">the decadent cakes</a>...and the overall excellence of the recipes included in her cookbooks. That typically leads into some of the recipes I've made or a little chat about her restaurants. However, there is one other little comment that has entered it's way into the conversation time and time again...<br />
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"Those lime cornmeal cookies."<br />
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People are constantly <i><b>RAVING</b></i> about these things. And now I understand why.<br />
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As people would tell me about their obsession with these cookies I would always think about the very good chance that the cookies would be dry and almost grainy from the cornmeal. The combination always sounded appealing, but the cookie itself did not.<br />
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And then I made them. And tried them. And my mind is forever changed.<br />
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Cornmeal in cookies is a wonderful, wonderful thing. It creates a texture that I've never experienced in cookies. Dryness is nowhere near an issue as the edges of the cookies are lightly brown and crisp but the center is soft and almost cake like. And the heavenly glaze balances out the cornmeal in the greatest way possible.<br />
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I've adapted the recipe ever so slightly to include tequila and coconut (because tequila, lime, coconut...why not?) but if you're not a fan of either, leave them out and your cookies will still be equally delicious.<br />
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6326edited_zps3b27333c.jpg" width="100%" /><br />
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<i>Adapted from the <a href="http://flourbakery.com/book/flour-spectacular-recipes-bostons-flour-bakerycafe">Flour Cookbook</a> by Joanne Chang</i><br />
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<b>Makes: </b>14-16 cookies<br />
<b>Prep Time: </b>20 minutes<br />
<b>Bake Time: </b>15-18 minutes<br />
<b>Total Time: </b>35 minutes + 30 minutes cooling time<br />
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<b>{Printable Recipe}</b><br />
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<b>Ingredients:</b><br />
1 cup unsalted butter, at room temperature<br />
3/4 cup plus 2 tablespoons granulated sugar<br />
2 tablespoons finely grated lime zest<br />
1 tablespoon tequila (optional)<br />
2 eggs<br />
2 cups all-purpose flour<br />
1/2 cup medium-coarse yellow cornmeal<br />
2 teaspoons baking powder<br />
1/2 teaspoon kosher salt<br />
shredded coconut for sprinkling<br />
<i>for the lime glaze-</i><br />
1 cup confectioners' sugar<br />
2 teaspoons water<br />
2 tablespoons fresh lime juice (1-1 1/2 limes)<br />
1 1/2 teaspoons finely grated lime zest (about 1 lime)<br />
1 teaspoon tequila (optional)<br />
<br />
<b>Directions:</b><br />
<ol>
<li>Position a rack in the center of the oven, and heat the oven to 350°.</li>
<li>Using a mixer, cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy. Stop the mixer a few times and scrape down the sides and bottom of the bowl. Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor. Add the eggs, tequila, and vanilla and continue to beat on medium speed for 2-3 minutes. Scrape the bowl again and make sure the eggs are thoroughly incorporated.</li>
<li>In a small bowl, stir together the flour, cornmeal, baking powder and salt. On low speed, slowly add the flour mixture to the butter/sugar mixture and mix until the flour is completely incorporated.</li>
<li>Drop the dough in scant 1/4 cup balls onto a baking sheet. Flatten each ball slightly with the palm of your hand.</li>
<li>Bake for about 15-18 minutes, or until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center. Let cool onthe baking sheet on a wire rack for 15-20 minutes, then transfer to the wire rack to cool to room temperature or just a bit warmer before glazing.</li>
<li>While the cookies are cooling, whisk together the confectioners' sugar, water, lime juice, lime zest, and tequila in a small bowl until smooth.</li>
<li>Brush the cookies with a thin layer of the glaze and sprinkle the cookies with a small amount of shredded coconut. Allow the glaze to set for about 10 minutes before serving or storing.</li>
</ol>
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6348edited_zps3720be47.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-91183721035002557542013-07-31T10:22:00.000-04:002013-07-31T10:22:13.250-04:00Tequila Lime Fish Tacos with Slaw and Chipotle MayoI said I was getting my buns back in the kitchen this week and I wasn't kidding. The posts are already piling up on me and it's only Wednesday morning! What good news for you right? Let's just cross our fingers that I don't get distracted from a new recipe and forget about the ones that I've already done...because I tend to do that...often. <br />
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6295edited_zps0bd86639.jpg" width="100%" /><br />
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When it comes to Fish Tacos...the options are quite literally endless.<br />
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Which makes it an incredibly fun dish to play around with. You can go in any direction your heart desires. Haddock, Halibut, Tilapia, Salmon, Cod...Fried, Pan Seared, Grilled...The sauces...The toppings...The combinations could go on and on.<br />
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And of course everyone has created the *best* fish taco combination EVER. So, I'm not going to claim that. Because their are more than a few that I happen to really love. --Mango and avocado salsa with salmon, Blackened fish with a creamy sauce of sorts, Perfectly grilled halibut with bean salsa and a healthy dose of avocado spread...Once again the list could go on and on.<br />
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But there is definitely a key to this recipe that puts it up on the top of my list. <i>The red cabbage slaw.</i> This stuff is the bee's knees. And I don't use that term lightly. Luckily you're going to end up with a bit more than needed for your tacos. So please liberally add it to everything you eat until it disappears. That's what I've been doing. And it's heavenly.<br />
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Even though I'm in love with the slaw, the fish, sriracha mayo, and marinade aren't far behind. I especially love the use of the marinade. It always hurts my heart a little to throw a big bag of delicious marinade away. In this case there is no need to waste.<br />
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Ugh. Is it lunchtime yet? My stomach is rumbling at the thought of these things.<br />
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6300edited_zps0ae2402f.jpg" width="100%" /><br />
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<i>Adapted from <a href="http://userealbutter.com/">Use Real Butter</a> via <a href="http://www.amazon.com/Good-Fish-Sustainable-Seafood-Recipes/dp/1570616620/ref=sr_1_1?ie=UTF8&qid=1335407308&sr=8-1">Good Fish</a> by <a href="http://www.chefreinvented.com/">Becky Selengut</a></i><br />
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<b>Makes: </b>4 servings<br />
<b>Prep Time: </b>40 minutes<br />
<b>Cook Time: </b>15 minutes<br />
<b>Total Time:</b> 55 minutes<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/tequila-lime-fish-tacos?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
red cabbage slaw (see below)<br />
tequila lime marinade (see below)<br />
sriracha mayo (see below) <br />
1 lb. flaky white fish, I used Haddock<br />
1 tablespoon high-heat oil<br />
corn or flour tortillas<br />
sliced avocado<br />
extra limes for squeezing<br />
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<b>red cabbage slaw:</b><br />
3/4 lb. red cabbage, shredded (about 4 cups)<br />
1 apple, cored and grated<br />
1/2 teaspoon mustard seeds<br />
3/4 cup cilantro, roughly chopped<br />
2 tablespoons apple cider vinegar<br />
2 tablespoons extra-virgin olive oil<br />
salt to taste<br />
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<b>tequila lime marinade:</b><br />
1 lime, zest and juice (about 1 teaspoon zest and 2 tablespoons juice)<br />
2 tablespoons tequila<br />
1/2 teaspoon salt<br />
1-2 small jalapenos, halved, seeded, cored, and sliced<br />
1 small red onion, cut into thin half moons<br />
2 tablespoons extra-virgin olive oil<br />
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<b>sriracha mayo:</b><br />
1/4 cup mayo<br />
1 teaspoon lime juice<br />
1/2 teaspoon sriracha<br />
1/4 teaspoon cumin<b></b><br />
<b><br />
</b> <b>Directions: </b><br />
<i><b>To make the slaw-</b> </i>Place the red cabbage in a colander and rinse thoroughly with water. Squeeze all of the liquid out and let sit in the colander while you mix the other ingredients. In a large bowl mix the grated apple, mustard seeds, cilantro, apple cider vinegar, and olive oil together. Give the cabbage another good squeeze and mix in with the rest of the ingredients. Season the slaw to taste with salt. Set aside.<br />
<i><b>To make the sriracha mayo- </b></i>Combine everything in a small bowl and stir with a spoon until combined. Set aside.<br />
<i><b>To make the marinade-</b> </i>Combine everything in a gallon ziploc bag and mix it all up.<br />
<i><b>To make the fish-</b> </i>Place the fish in the ziploc bag and seal. Let the fish sit for 20 minutes. After 20 minutes, heat 2 tablespoons of oil over high heat in a large pan. Remove the fish from the marinade and place in the pan. Cook for about 3-4 minutes on each side until the fish is lightly browned and flaky. Remove the fish to a plate and add the marinade to the pan. Cook on high heat for 5-7 minutes or until the liquid has bubbled off and the onions and peppers are charred.<br />
<i><b>To serve-</b> </i>Warm your tortillas (I like to do it over the open flame on my gas stove) and prepare each taco with a bit of fish, sriracha mayo, avocado slices, charred onions and peppers, and the red cabbage slaw. And don't forget to serve with lime wedges for squeezing on top!<br />
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<img src="http://i1287.photobucket.com/albums/a640/enbell/IMG_6315edited_zps2548e291.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com4tag:blogger.com,1999:blog-7778545024896503263.post-50545251951807319512013-07-29T11:31:00.000-04:002013-07-29T11:31:29.491-04:00Meal Plan MondayThe last two weeks have been a whirlwind of fun.<br />
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First a trip to Missouri for my big sister's wedding "reception".<br />
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Then a few days in Boston with my sweet pal Ashley from <a href="http://uniquenessofbeing.blogspot.com/">The Uniqueness of Being</a>.<br />
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And to top it all off...The Newport Folk Festival.<br />
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I promise I didn't sell my soul to have this kind of fun. I just happen to be pretty lucky.<br />
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But after all of this fun...I need to take a major trip to the grocery store and get my buns in the kitchen. It's been far too long since I've made a meal. So this week is all about being in the kitchen and getting some healthy food in my body. I'm craving it. And I promise I'm actually going to share some recipes this week!<br />
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Happy Monday everyone!<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/pintobeansalad-2334_zps1b634e4e.jpg" width="100%" /><br />
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Pinto Bean and Summer Squash Salad with Green Dressing</div>
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<i><b>-from </b></i><a href="http://scandifoodie.blogspot.com.au/2012/02/pinto-beans-and-yellow-squash-with.html">Scandi Foodie</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/sneak-peek-gwyneth-paltrow-cookbook-03-foss431_zps480cf4f0.jpg" width="100%" /><br />
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Salmon with Sriracha and Lime</div>
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<i><b>-from </b></i>Self Magazine via Gwenyth Paltrow</div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/baked-falafel-recipe-6-550x821_zpsc4612277.jpg" width="100%" /><br />
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<div style="text-align: center;">
Baked Falafel Salad</div>
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<i><b>-from </b></i><a href="http://cookieandkate.com/2012/baked-falafel/">Cookie + Kate</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Burrito3_zpsd1b14046.jpg" width="100%" /><br />
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<div style="text-align: center;">
Spicy Bean and Sweet Potato Burrito</div>
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<i><b>-from </b></i><a href="http://www.talistomatoes.blogspot.com.au/2012/11/spicy-bean-and-sweet-potato-burritos.html">Tali's Tomatoes</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Panzanella-Kitchen-Confidante-1-of-2_zpsbc6ba670.jpg" width="100%" /><br />
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Panzanella with Artichokes, Heirloom Tomatoes, and Olives</div>
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<i><b>-from </b></i><a href="http://kitchenconfidante.com/panzanella-artichokes-olives-recipe">Kitchen Confidante</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/grilled_kale_salad_1_zpsb0fa0fe1.jpg" width="100%" /><br />
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Grilled Kale Salad with Beets, Figs, and Ricotta</div>
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<i><b>-from </b></i><a href="http://fiveandspice.com/2012/09/18/grilled-kale-salad-with-beets-figs-and-ricotta/">Five and Spice</a></div>
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Korean Kimchi Wraps</div>
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<i><b>-from </b></i><a href="http://www.greenkitchenstories.com/korean-kimchi-wraps/">Green Kitchen Stories</a></div>
<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-72961943023365167182013-07-15T10:22:00.001-04:002013-07-15T10:22:41.939-04:00Meal Plan Monday - A Mexican Party!This weekend I'll be traveling home for the finale of a very special event...one that I've never really talked about or shared on here...<br />
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My gorgeous sister's wedding in Mexico!<br />
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With the timing of the wedding being right before finals I never got the chance to share wedding details. So I figured today's Meal Plan Monday would be the perfect time to share some of the recipes I have my eyes on to make for this weekend's little "reception" as well as some of the pictures from the wedding day.<br />
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WARNING: This post is photo heavy. But I tried to keep it under control. I promise.<br />
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Out of the ridiculous amount of photos, I decided to only share pictures from the wedding day itself as a way to not bore you by the time you reached photo collage #435.<br />
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The wedding day started out just as any big day should. With amazing, out of this world food. That morning just me and Codi (my amazing big sis) headed away from the resort to a small little place called <a href="http://www.lacuevadelchango.com/en/">La Cueva del Chango</a>. The scenery was breathtaking and just what we needed to relax before the big day. I ordered orange/carrot/papaya juice and Codi jumped on the mimosa train to ease the nerves. We opened a few presents and tried to soak everything in as we waited on our food. To be honest I don't even know what I ordered...it was a special of some sort. It involved eggs, peppers, chaya, avocado, a bowl of black beans, and fresh warm tortillas. It was amazing. Perfect. Just what we needed. And of course...we went back the next morning.<br />
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As soon as we returned from breakfast it was time to start getting ready. And then the nerves really started to kick in...for both of us. But Dad being the superhero that he is, diligently brought drinks to the room as needed. We took our time primping, taking pictures, and doing the very girly "fan your face and try not to cry" thing (as you can see Codi getting ready to do on the left) as we waited for the photographer to arrive.<br />
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After the photographer had taken a few solo shots of Codi in the room we were informed that it was go time. The walk from the room to the gazebo was the longest/most nerve wracking walk I've ever experienced. Codi was nervous, which seemed to rub off on me. But as soon as we hit the gazebo nervousness turned into emotion. And me being the slightly unemotional being that I am...turned into a big blubbering mess. But a happy blubbering mess is okay. Especially if your big sis is behind you doing the exact same thing. That's my rule of thumb anyway.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/PicMonkeyCollage6_zpsfccaef70.jpg" width="100%" /><br />
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As soon as Dad handed Codi off, the tears turned into big big smiles. The ceremony was short but beautiful and couldn't have been any more perfect for Codi and Curt. To be honest it's all a bit of a blur due to the emotional high but I've never seen my sis so darn happy.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/PicMonkeyCollage7_zpse7c189d3.jpg" width="100%" /><br />
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Immediately after the ceremony everyone grabbed a drink and headed to the beach for some photos, laughs, and hugs. It was the perfect end to an even more perfect wedding.<br />
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And it was easily one of the most exciting moments I've ever been apart of and I still couldn't be any happier for them. {I can't wait to squeeze you both this weekend!}<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/ETLG0QCSnxenapzDXbqqIEoMvzcKZJZ_tQcn2GviBsATVBNKfrriOxWzULqVMVI7AWkpqBcmcd6J13dNRzTC1c_zps28ad5a98.jpg" width="100%" /><br />
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And now for the <i><b>food</b></i>. I would love to hear some votes on which of the following I should make <i><b>OR </b></i>any other party food suggestions you may have! Have a great week everyone!<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/PDG_zpsba172068.jpg" width="100%" /><br />
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Pico de Gallo</div>
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<i><b>-from </b></i><a href="http://www.thegalleygourmet.net/2011/09/pico-de-gallo.html">The Galley Gourmet</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/NEW-The-Best-Guacamole-GI-365-6_zps1e5907d5.jpg" width="100%" /><br />
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Guacamole</div>
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<i><b>-from </b></i><a href="http://gi365.info/food/the-best-guacamole/">GI 365</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/emp2_zpsc9bfdd7f.jpeg" width="100%" /><br />
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<div style="text-align: center;">
Spinach, Manchego, Raisin, and Hazelnut Mini Empanadas</div>
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<i><b>-from </b></i><a href="http://thekitchensinkrecipes.com/2008/01/22/disappearing-act/">The Kitchen Sink Recipes</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/elote-fritters1_zps299377b8.jpg" width="100%" /><br />
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Elote Fritters</div>
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<i><b>-from </b></i><a href="http://spoonforkbacon.com/2013/05/elote-fritters/">Spoon Fork Bacon</a></div>
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Enchilada Stuffed Mushrooms</div>
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<i><b>-from </b></i><a href="http://www.laurenslatest.com/enchilada-stuffed-mushrooms/">Lauren's Latest</a></div>
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Cheesy Chorizo and Caramelized Onion Dip</div>
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<i><b>-from </b></i><a href="http://www.foodiecrush.com/2012/09/cheesey-chorizo-caramelized-onion-dip-recipe/">Foodiecrush</a></div>
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Mexican Grilled Corn</div>
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<i><b>-from </b></i><a href="http://www.iwashyoudry.com/2013/07/05/elote-mexican-grilled-corn/">I Wash...You Dry</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/bang-bang-chicken-kabobs-2_zps16a61ec1.jpg" width="100%" /><br />
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<div style="text-align: center;">
Bang Bang Chicken Kabobs</div>
<div style="text-align: center;">
<i><b>-from </b></i><a href="http://centercutcook.com/bang-bang-chicken-kabobs/">Center Cut Cook</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/chipotle-lime-shrimp2_zpsf153276f.jpg" width="100%" /><br />
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<div style="text-align: center;">
Chipotle Lime Shrimp</div>
<div style="text-align: center;">
<i><b>-from </b></i><a href="http://www.gimmesomeoven.com/chipotle-lime-shrimp/">Gimme Some Oven</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/ScreenShot2013-07-15at85856AM_zpsf44b5b7a.png" width="100%" /><br />
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<div style="text-align: center;">
Smoky Watermelon-Jalapeno Margarita</div>
<div style="text-align: center;">
<i><b>-from </b></i><a href="http://boulderlocavore.com/2012/05/smoky-watermelon-jalapeno-margarita.html">Boulder Locavore</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/michelada7_zps9c08874a.jpg" width="100%" /><br />
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<div style="text-align: center;">
Michelada</div>
<div style="text-align: center;">
<i><b>-from </b></i><a href="http://www.runningwithtweezers.com/michelada/">Running with Tweezers</a></div>
<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-11409700272715903122013-07-11T09:01:00.000-04:002013-07-11T09:01:00.534-04:00Homemade PicklesI've already told you about the over consumption of cheese-hotdogs and macaroni and cheese by my dad and I during our summers at the lake. But what I didn't tell you is that between those meals...we ate a <i><b>significant </b></i>amount of peanuts, green olives, and pickles.<br />
<br />
Anyone in my family will vouch for me. These are a few of my dad's favorite things. And guess what. They've turned into some of my favorite things. <br />
<br />
Or at least the green olives and pickles. <br />
<br />
But this wasn't just a lake thing. On nights that no one was really up for dinner, mom and I would head to the kitchen to prepare the "Bell" cheese and pickle plate of deliciousness. It's contents always included green olives, pickles (both sweet and dill), cheese, crackers, baby corn, some sort of fruit, and any other random thing we had on hand. It's kind of like the Missouri version of an antipasti plate. And I love it.<br />
<br />
While I love all of the above things, the love for pickles is pretty deep. Both sides of the family did some pretty mean pickling back in the day. And I have sneakily gotten my hands on several of those recipes. They're beautifully handwritten and just waiting to be used.<br />
<br />
But I haven't gotten to them quite yet. <br />
<br />
I went for these pickles in the Flour, Too cookbook A) Because I love it. B) Because I trust everything Joanne Chang writes. C) Because there is no "canning" involved. D) Because simplicity is wonderful.<br />
<br />
I mean come on. Have you ever wanted to make pickles but didn't really want to go through the whole canning process? Of course you have. Especially if they produce pickles like these.<br />
<br />
At first they were a little heavy on the fennel/black licorice taste but that died down significantly as they chilled. I was also a little worried that there were far too many cucumber slices for the amount of brine. But don't worry about this either! Just keep pushing them into the brine and all will workout.<br />
<br />
They are heavenly. And simple. It's summer. You need these.<br />
<br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6022edited_zps1103e5db.jpg" width="100%" /><br />
<br />
<i>Adapted from <a href="http://flourbakery.com/book/flour-too">Flour, Too Cookbook</a></i><b> </b><br />
<br />
<b>Makes: </b>1 1/2 Quarts<b><br />
<b>Prep Time: </b></b>3 hours 30 minutes<br />
<b><b> <b>Cooling Time: </b></b></b>8 hours<br />
<b><b><b> <b>Total Time: </b></b></b></b>11 hours 30 minutes<br />
<b><b><b><b> <br />
<a href="https://sites.google.com/site/scarboroughfoodfair/homemade-pickles?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
<br />
<b>Ingredients:</b><br />
</b></b></b></b>4 English Cucumbers, cut crosswise into rounds 1/4 inch thick<br />
1 1/2 cups granulated sugar<br />
1 1/2 cups Champagne vinegar<br />
2 tablespoons kosher salt<br />
4 teaspoons pickling spice<br />
1 teaspoon mustard seeds<br />
1 teaspoon celery seeds<br />
1 teaspoon fennel seeds<br />
1 teaspoon ground turmeric<br />
1 teaspoon freshly ground black pepper<br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon cayenne<b><b><b><b><br />
<br />
<b>Directions:</b></b></b></b></b><br />
<ol>
<li>Put the cucumber rounds in a large container with a lid. In a medium saucepan, combine the sugar and vinegar. Bring to a boil over high heat, and boil until the sugar dissolves. Remove the pan from the heat, add the salt, pickling spice, mustard seeds, celery seeds, fennel seeds, turmeric, pepper, cloves, and cayenne. Pour the brine over the cucumbers and set aside to cool at room temperature for 2-3 hours.</li>
<li>When pickles have cooled to room temperature, cover and refrigerate them. The pickles are ready to serve after they have chilled for at least 8 hours. They may be stored in an airtight container in the refrigerator for up to 3 weeks.</li>
</ol>
<b><b><b><b>
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5971edited_zps592fba18.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5978edited_zps87d62678.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5989editedpicmonkey_zps16fb0cc8.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5983edited_zps07b4a374.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5992edited_zps79e0b818.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5998edited_zps0c43d1da.jpg" width="100%" /> <br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6001edited_zps9335e23e.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6014edited_zps410e9af5.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6017edited_zps64696ce4.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6020edited_zpsaf6a90c9.jpg" width="100%" /><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6026edited_zps30df1e5e.jpg" width="100%" /></b></b></b></b>Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-41804037212987841672013-07-08T11:55:00.001-04:002013-07-08T11:55:39.815-04:00Meal Plan MondayOver the last month or so my sweet mother has been testing out a new way of eating. Because of some issues with food and a constant sick feeling, she decided to take things into her own hands and figure out what was going on. It's not a "diet" because those aren't real and for the most part don't work. It's a new way of life and it's been eye opening for her.<br />
<br />
The whole idea is to cut out gluten, dairy, eggs, corn, peanuts, soy, and sugar out of her diet for 21 days. And then one by one she adds them back in to determine what it is that's been causing her so many darn problems.<br />
<br />
*Side note-Before she started this she could NOT eat raw vegetables or lettuce, something that the doctors told her was a texture issue. However, now that she is on this....lettuce and raw vegetables? Totally fine.<br />
<br />
This isn't any easy thing to do. But she's been an absolute champ about it. She's discovering all sorts of new foods and new ways to put wonderful things into her body. And I couldn't be more happy/proud about it. She's making a huge leap. One that her body needs.<br />
<br />
So, in support I'm going to attempt it with her. My reasons for starting it are far different than hers however. I don't necessarily think that I have any allergies to those seven things. But this is a way for me to find new foods and new combinations that I wouldn't have discovered without cutting a few things out. And of course it's a way to help her. Not just in moral support when we are both having a major chocolate craving but to find and test possible recipes for her since my schedule is a bit less chaotic than hers.<br />
<br />
All of the recipes below are (loosely) without gluten, dairy, eggs, corn, peanuts, soy, and sugar. Some of them have a sprinkling of cheese or some other minor ingredient that just needs to be tossed aside. Even if you're not in this for the long haul, try a recipe or two and let me know what you think!<br />
<br />
OH. And happy Monday.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/ScreenShot2013-07-08at91818AM_zpsf4e7deb5.png" width="100%" /><br />
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<div style="text-align: center;">
A Salad of White Peaches and Asparagus </div>
<div style="text-align: center;">
<i><b>from - </b></i>The Year in Food</div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Chicken-Sausage-and-Safron-Shrimp-Quinoa-Paella_zpsdbbfacaa.jpg" width="100%" /><br />
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<div style="text-align: center;">
Paprika Shrimp and Sausage Quinoa Paella</div>
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<i><b>from - </b></i><a href="http://domesticfits.com/2013/05/16/paprika-shrimp-and-sausage-quinoa-paella/">Domestic Fits</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Grilled-Veggie-Stack-3_zpsecc267af.jpg" width="100%" /><br />
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<div style="text-align: center;">
Grilled Vegetable Stack with Lemon Hummus</div>
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<i><b>from - </b></i><a href="http://glutenfreegoddess.blogspot.com/2012/07/grilled-vegetable-stack-with-lemon.html">Gluten Free Goddess</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_6352_zps18f0e317.jpg" width="100%" /><br />
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<div style="text-align: center;">
Apricot, Kale, and Quinoa Salad</div>
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<i><b>from - </b></i><a href="http://www.getoffyourtushandcook.com/2013/07/apricot-kale-and-quinoa-salad.html">Get Off Your Tush and Cook</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_0015-21_zpsa5519cb2.jpg" width="100%" /><br />
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<div style="text-align: center;">
Cauliflower Puree with Roasted Chickpeas</div>
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<i><b>from - </b></i><a href="http://www.loveandlemons.com/2013/03/15/cauliflower-puree-roasted-chickpeas/">Love and Lemons</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/salmon_kebabs_07_zpsed5e95a1.jpg" width="100%" /><br />
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<div style="text-align: center;">
Salmon Skewers with Cucumber Yogurt Sauce</div>
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<i><b>from - </b></i><a href="http://www.sproutedkitchen.com/home/2013/5/28/salmon-skewers-with-cucumber-yogurt-sauce.html">Sprouted Kitchen</a></div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Moroccan_quinoa_salad_2_zpsc926e5cd.jpg" width="100%" /><br />
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<div style="text-align: center;">
Moroccan Quinoa Salad</div>
<div style="text-align: center;">
<i><b>from - </b></i><a href="http://www.greenkitchenstories.com/moroccan-quinoa-salad/">Green Kitchen Stories</a></div>
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Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-12740681422964008512013-07-03T09:57:00.001-04:002013-07-03T09:57:05.501-04:00Chilled Spanish White GazpachoI would do unmentionable things right now for centralized air conditioning.<br />
<br />
What's going on in Boston right now! It's so darn humid.<br />
<br />
Growing up in the Midwest, centralized air conditioning was pretty well the norm. So you can imagine when I made the transition to Boston I was taken aback by the fact that my apartment building (that was built in 1890) didn't exactly have heating <b><i>or</i></b> air conditioning.<br />
<br />
Over the last three years I've learned to adjust, somewhat. Either by creating a "cool room" and closing the door to the room that the air conditioner is in, sitting by the pool, or eating cold delicious soups like this one.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5926edited_zps17586904.jpg" width="100%" /><br />
<br />
I first learned about cold soups from <a href="https://www.facebook.com/pages/Spring-Creek-Tea-Room/82877977518">Spring Creek Tea Room</a>, a place that I don't talk about nearly enough. Spring Creek was my home away from home starting at age <i>14 </i>(technically I started at 13 but I believe that's illegal so....). It's where I expanded my love for food beyond turkey, cheese, and bread. It's where my love for baking began. And it's where I learned to love the kitchen. To this day it is the first stop I make when visiting home and it will continue to be that way.<br />
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<i>Oh yeah. Cold soup. </i><br />
<br />
Spring Creek has always served (at least in my 9 years) Strawberry Soup, which is a cold, sweet, creamy, smoothie-esque, treat served year round with a special Peach Soup served only in the summer. At first, I was completely against it due to all of my picky eating habits. But then someone forced me into it. And I became a cold soup lover for life. It really was that simple. After that defining moment, I went on to try the Peach Soup (my favorite out of the two) and Brenda's homemade Gazpacho, which I fell in love with before trying it, as five of us stood in the teeny tiny kitchen cutting up the biggest pile of vegetables I had ever seen.<br />
<br />
Since then I've always made my own version of that Gazpacho (which you can read about <b><a href="http://scarboroughfoodfair.blogspot.com/2012/06/gazpacho.html">here</a></b>). And I've never ventured outside of that box...until my Flour Too Cookbook arrived. (As you all know, I'm in love with Flour and getting my hands on the new cookbook was a very happy moment for me. If you haven't seen either book...click on the link below and prepare yourself for a life altering moment.) This soup is far different from what I expected. Typically Gazpacho is loaded with vegetables, and therefore not sweet at all. But this is loaded with fruit and therefore has a delicious sweetness to it. But it's not drag you down sweet. The cucumbers, cilantro, lime, and almonds balance the grapes in the most perfect way. Making this gazpacho the perfect way to cool off in this miserable heat.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/text_zps5cbd5a5e.jpg" width="100%" /><br />
<br />
<i>Adapted from <a href="http://flourbakery.com/book/flour-too">Joanne Chang's Flour Too</a></i><br />
<br />
<b>Makes:</b> 4-6 servings<br />
<b>Prep Time:</b> 20 minutes<br />
<b>Cook Time:</b> None!<br />
<b>Total Time:</b> 20 minutes + 1 hour chill time<br />
<a href="https://sites.google.com/site/scarboroughfoodfair/chilled-spanish-white-gazpacho?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><br />
</a> <a href="https://sites.google.com/site/scarboroughfoodfair/chilled-spanish-white-gazpacho?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
<br />
<b>Ingredients:</b><br />
2 lb seedless green grapes, stemmed<br />
1/2 cup whole blanched almonds<br />
2 garlic cloves<br />
6 tablespoons minced fresh cilantro<br />
3 tablespoons good-quality sherry vinegar<br />
2 tablespoons freshly squeezed lime juice<br />
1 1/4 teaspoons kosher salt<br />
2 English cucumbers, cut crosswise into 1-2 inch pieces<br />
3 tablespoons extra-virgin olive oil plus 1 1/2-2 tablespoons for finishing<br />
dill to garnish (optional)<br />
<br />
<b>Directions:</b><br />
<ol><li>Working in batches, combine the grapes, almonds, garlic, cilantro, vinegar, lime juice, and salt in a blender and pulse until the almonds and garlic are chopped but not too finely. Add the cucumbers and pulse again until the cucumbers are blended. Make sure not to overblend so the soup retains a bit of texture! Using a spatula or wooden spoon, stir in 3 tablespoons of the olive oil.</li>
<li>Refrigerate for at lease 1 hour to chill the soup and allow the flavors to blend. Ladle into bowls and drizzle each with about 1 teaspoon olive oil and a sprig of dill before serving. The soup will keep in an airtight container in the refrigerator for up to 3 days.</li>
</ol><img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5890edited_zps877947e2.jpg" width="100%" /><br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5905edited_zps8ca9395f.jpg" width="100%" /><br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/PicMonkeyCollage2_zpsfef5ed68.jpg" width="100%" /><br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Photoshop%20Express%20Uploads/IMG_5919edited_zps661fe66c.jpg" width="100%" /><br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_5929editededited_zps85b7a652.jpg" width="100%" /><br />
<img src="http://i1095.photobucket.com/albums/i471/emiliebell/Photoshop%20Express%20Uploads/IMG_5933editededited_zps0eccbee7.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-16109828625217274092013-07-01T14:03:00.000-04:002013-07-01T14:03:10.309-04:00Fourth of July Meal Plan MondayI am officially back in Boston!<br />
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And I admittedly did a horrible job with posting while on the road. No guest posts. One recipe. One road update. Just all around poorly executed. But hey. I had an unbelievable time. Ate scrumptious food. And explored the country. So it wasn't that poorly executed...<br />
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And I'm back in time for a Fourth of July Meal Plan Monday! That's pat on the back worthy right? Right.<br />
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While I don't have any plans set in stone for this week's holiday, I do have a very special visitor coming to town! One of my childhood friends is coming to spend the weekend with me and I couldn't be more excited! (I desperately want to toot her horn for her and tell you that THIS girl is my age, has her masters degree, passed the CPA with flying colors, and has an awesome job...did I mention she's my age?) After a bit of site seeing I'd say we will post up in the park with our neighborhood clan for an evening of food, cornhole, fireworks, and a few libations. Not a bad evening if you ask me.<br />
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What all do you have planned? Are you making any good food? Tell me about it! After you drool over these recipes of course...<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/breakfastcollage_zps47da1f9f.jpg" width="100%" /><br />
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<div style="text-align: center;">
THE BREAKFAST:</div>
<div style="text-align: center;">
1. <a href="http://www.modernparentsmessykids.com/2013/06/patriotic-pancake-stacks-a-fourth-of-july-breakfast.html">Patriotic Pancake Stacks</a> from Modern Parents Messy Kids // 2. <a href="http://scarboroughfoodfair.blogspot.com/2012/07/raspberry-sweet-rolls.html">Raspberry Sweet Rolls</a> from Scarborough Food Fair // 3. <a href="http://ohsheglows.com/2011/06/20/high-protein-quinoa-almond-berry-salad/">Quinoa Almond Berry Bowl</a> from Oh She Glows // 4. <a href="http://dailydishrecipes.com/patriotic-strawberry-blueberry-cream-smoothies-tie-dye-smoothie/">Strawberry Blueberry Cream Smoothies</a> from Daily Dish Recipes //</div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/drinkscollage_zps09971138.jpg" width="100%" /><br />
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<div style="text-align: center;">
THE DRINKS:</div>
<div style="text-align: center;">
1. <a href="http://uniquenessofbeing.blogspot.com/2013/06/grilled-peach-infused-bourbon.html">Grilled Peach Infused Bourbon</a> from The Uniqueness of Being // 2. <a href="http://www.imbibemagazine.com/Philly-Smash-Recipe">Philly Smash</a> from Imbibe // 3. <a href="http://honestlyyum.com/4403/bourbon-cherry-cooler/">Bourbon Cherry Cooler</a> from Honestly Yum// 4. <a href="http://www.theprimlanikitchen.com/refreshingly-spicy-grilled-watermelon-tequila-cocktail-spicychat/">Grilled Watermelon Cocktail</a> from The Primlani Kitchen // 5. <a href="http://www.scarboroughfoodfair.blogspot.com/2013/06/pimms-cup.html">Pimm's Cup</a> from Scarborough Food Fair //</div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/sidescollage_zps3a3dc5f6.jpg" width="100%" /><br />
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<div style="text-align: center;">
THE SIDES:</div>
<div style="text-align: center;">
1. <a href="http://www.halfbakedharvest.com/grilled-blackberry-strawberry-basil-and-brie-pizza-crisps/">Grilled Berry and Brie Pizza Crisps</a> from Half Baked Harvest // 2. <a href="http://scarboroughfoodfair.blogspot.com/2012/04/boiled-peanuts.html">Boiled Peanuts</a> from Scarborough Food Fair // 3. <a href="http://www.brighteyedbaker.com/2013/06/25/cheese-and-jalapeno-stuffed-pretzel-rolls/">Cheese and Jalapeno Stuffed Pretzel Rolls</a> from Confessions of a Bright-Eyed Baker // 4. <a href="http://www.mangotomato.com/2012/06/my-version-of-mexican-corn-dress-up.html">Mexican Corn</a> from Mango & Tomato // 5. <a href="http://www.neighborfoodblog.com/2013/05/grilled-potatoes-and-mushrooms-with-lemon-and-dill.html">Grilled Potatoes with Mushrooms and Dill</a> from Neighbor Food // 6. <a href="http://scarboroughfoodfair.blogspot.com/2012/06/gazpacho.html">Gazpacho</a> from Scarborough Food Fair //</div>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/mainscollage_zps2b82d694.jpg" width="100%" /><br />
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<div style="text-align: center;">
THE MAIN DISHES:</div>
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1. <a href="http://www.designsponge.com/2011/06/in-the-kitchen-with-green-kitchen-stories-portobello-burger.html">Grilled Peach and Portobello Burger</a> from Green Kitchen Stories via Design Sponge // 2. <a href="http://thebeeroness.com/2012/08/21/ipa-ceviche/">IPA Ceviche</a> from the Beeroness // 3. <a href="http://www.thebittenword.com/thebittenword/2011/06/spicy-sriracha-grilled-tofu.html">Spicy Sriracha Grilled Tofu</a> from The Bitten Word // 4. <a href="http://www.veggiebelly.com/2011/05/grilled-eggplant-halloumi-and-pesto-burgers.html">Grilled Eggplant, Halloumi, and Pesto Burgers</a> from Veggie Belly // 5. <a href="http://scarboroughfoodfair.blogspot.com/2013/04/stuffed-poblano-peppers.html">Stuffed Poblano Peppers</a> from Scarborough Food Fair //</div>
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THE SWEETS:</div>
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1. <a href="http://www.mybakingaddiction.com/ricotta-cheesecake-recipe/">Ricotta Cheesecake</a> from My Baking Addiction // 2. <a href="http://rileymadel.blogspot.com/2012/07/cherry-tartletsbecause-its-fourth-of.html">Cherry Tartlets</a> from Riley Madel // 3. <a href="http://www.adventures-in-cooking.com/2013/06/boozy-lime-honey-lemongrass-popsicles.html">Honey Lime Lemongrass Popsicles</a> from Adventures in Cooking // 4. <a href="http://www.alaskafromscratch.com/2013/06/29/grilled-peaches-with-cinnamon-honey-butter/">Grilled Peaches with Cinnamon Honey Butter</a> from Alaska from Scratch // 5. <a href="http://faretoremember.blogspot.com/2009/08/care-package-inspiration-raspberry.html">Raspberry S'mores</a> from Fare to Remember // 6. <a href="http://scarboroughfoodfair.blogspot.com/2012/05/blackberry-raspberry-lemon-pie.html">Blackberry Raspberry Lemon Pie</a> from Scarborough Food Fair //</div>
Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com2tag:blogger.com,1999:blog-7778545024896503263.post-52319731842742589952013-06-27T09:54:00.000-04:002013-06-27T09:54:56.341-04:00Pimm's CupGoodness. It's about time for another post don't you think?<br />
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I'm almost back to Boston for goodness sake.<br />
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I've been working on another "What I've Been Eating" post but there are so many delicious things to include that it's taking me a while. I'm just here to teach you patience. And I think I'm doing one hell of a job.<br />
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But I won't require anymore for this post. Before leaving Boston I spent an unbelievably warm afternoon with my amazing foodie friend, Zach. I could talk about all of our culinary adventures but that would require rambling. So let's talk about the drink.<br />
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Zach had been preaching about Pimm's for quite some time. In his opinion we <b><i>needed </i></b>to make a Pimm's Cup. I wasn't completely convinced that it would be the most amazing thing in the world but I was still completely willing to play along. So on that unreasonably warm afternoon, we decided that the only way to kill the heat would be to create a thirst quenching boozy drink. That included Pimm's. Naturally.<br />
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And guess what? Zach was absolutely, positively right. The drink was out of this world delicious. I mean...It's refreshing. There's booze. And a healthy dose of fruit is involved. What more could you ask for?<br />
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<i>Adapted from <a href="http://www.bonappetit.com/recipes/2010/04/the_pimms_cup">Bon Appetit</a></i><a href="http://www.bonappetit.com/recipes/2010/04/the_pimms_cup"> </a><br />
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<b>Makes: </b>1 drink<br />
<b>Prep Time: </b>5 minutes<br />
<b>Total Time: </b>10 minutes<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/pimm-s-cup?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
1 3-inch piece English cucumber, cut into 1/2-inch slices, plus 2 spears (for garnish)<br />
1-2 brown sugar cubes <br />
3/4 cup Pimm's No. 1*<br />
3 tablespoons fresh lemon juice<br />
ice cubes<br />
2 sprigs each fresh rosemary, thyme, and mint<br />
2 lemon slices<br />
2 fresh strawberries, halved<br />
ginger beer, chilled<br />
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<b>Directions:</b><br />
Place 1/2-inch-thick cucumber slice in cocktail shaker with 1-2 brown sugar cubes. Using muddler or handle of a wooden spoon, mash well. Add Pimm's and lemon juice.<br />
Fill 2 pilsner glasses with ice and set aside.<br />
Add ice to Pimm's mixture, cover, and shake vigorously 20 times. Strain into glasses.<br />
Push 1 rosemary sprig, 1 thyme sprig, 1 mint sprig, 1 lemon slice, and two strawberry halves into each glass. Fill glasses with ginger beer. Garnish with cucumber spears. <br />
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-39867254611927811512013-06-12T19:21:00.000-04:002013-06-12T19:21:46.828-04:00What I've Been Eating...Hello lovely people!<br />
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I'm sorry it's taken so long to get a post to you. Being on the road isn't exactly conducive to blogging. But it is conducive to unplugging, enjoying a beautiful drive, eating delicious food, and of course doing some major exploring.<br />
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All of which I've been taking full advantage of.<br />
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Especially the whole eating delicious food thing. Big surprise right?<br />
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Which is why I thought I should share with you some of my favorites so far! I will go ahead and warn you that these are not my prettiest pictures. But hey. When you're trying to be sneaky in a restaurant while using an iPhone in a horribly lit space...you do what you can.<br />
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The food was delicious. So who cares?<br />
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<a href="http://www.yelp.com/biz/daddys-bread-wakefield"><b><span style="font-size: large;">daddy's bread in wakefield<span style="font-size: large;">, ri</span></span></b></a></div>
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Okay seriously? This place operates on the HONOR SYSTEM. Guided by some friends in the know, we pulled up to a seemingly abandoned house down a small road in Rhode Island. We walked in to find a fairly picked over selection of homemade breads and refrigerated drinks. The muffins had all been taken as it was quite late in the afternoon. But none of that mattered. I grabbed a loaf of the 14 Grain while my (in the know) friends grabbed some sort of Apple Cinnamon Raisin. After we dropped our dues in the money box we all ran to the car to dig in. OH MY GOD. This bread. Above and beyond. If you're in RI...go find this place. It's carbohydrate heaven. <br />
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<a href="http://www.orourkesmiddletown.com/ordereze/1000/Page.aspx"><b><span style="font-size: large;">o'ro<span style="font-size: large;">urke's din<span style="font-size: large;">er in middletown, <span style="font-size: large;">ct</span></span></span></span></b></a></div>
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Once again guided by a in the know friend, the clan pulled in to what seemed like your typical cute little diner in downtown Middletown, CT. After receiving menus and generous pours of coffee we were brought some delicious homemade sweet bread bites. Poppyseed and some sort of Blueberry Crumble I believe. My mouth told me this place was going to be a winner. I ordered the Portabella Delight, a marinated portabella with egg whites and spinach. Sounds boring? WRONG. That portabella was unbelievable. I have no idea what it was marinated in but I can only assume it was unicorn tears...or something of that nature. Go get some breakfast.<br />
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<a href="http://www.triumphbrewing.com/new-hope/"><span style="font-size: large;"><b>triumph brewery <span style="font-size: large;">in new hope,<span style="font-size: large;"> pa</span></span></b></span></a></div>
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As much as I wanted to eat at Triumph, the time was far too close to breakfast to allow an entire meal into my stomach. So, I went the appetizer sharing route with this cheese board. Are you ready for this description? It's <i><b>intense</b></i>. "Valley Shepherd Creamery Pepato, Jasper Hill Bayley Hazen Blue Cheese, Cherry Grove Farm Rosedale, Terhune Orchards Apple, Paradise Hill Cranberry Jam, Truffled Bob's Buzzy Bees Honey, Terhune Orchards Apple Jelly, and Raw Almond." Uhhh...yeah. Local, sustainable, unbelievable.<br />
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<a href="http://www.villagewhiskey.com/"><span style="font-size: large;"><b>village whiskey<span style="font-size: large;"> in philadelphia, pa</span></b></span></a></div>
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I hate to pick favorites here. But I may have to. I may be biased because it's still so fresh in my mind or I may be biased because of the sheer volume of things I was able to try. Either way. I'm biased. I loved the look and feel of the restaurant itself and the drink list was incredibly impressive but...the food is more important. So here it goes. The table had:<br />
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deviled eggs<br />
duck fat french fries with sly-fox cheddar sauce<br />
herb cherry tomatoes with ricotta, olive tapenade, and grilled sourdough<br />
the village burger-sesame roll, tomato, boston bibb, house made thousand island, and a fried egg<br />
the veggie burger-black bean & lentil, guacamole, and pickled red cabbage<br />
the kentucky hot brown-sliced turkey, toasted brioche, smoked bacon, and mornay sauce<br />
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As I sit trying to pick favorites now, I just can't. It was all so <i><b>darn </b></i>good. The pickled tomatoes were life changing. But the duck fat french fries? Not far behind. The veggie burger was one of the best I've had. And the kentucky hot brown was so deliciously indulgent. If you're in Philly and haven't been here...do yourself a favor. And get there early, rumor has it this place gets PACKED. Can't imagine why.<br />
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-18119239773760379172013-06-07T11:35:00.000-04:002013-06-07T11:35:55.636-04:00Mango and Candied Ginger SorbetOh come on.<br />
<i> </i><br />
You didn't actually think I was going to leave for three weeks without doing another blog post did you? Oh...you think that sounds like a typical move of mine? Well. You're right. But not this time!<br />
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It's one of those mornings that I totally have my priorities in line. I should be packing and getting everything ready for the trip but instead I'm sitting in the leaving room, listening to the storm outside, and working on blog posts. I'm going to be freaking out in a couple of hours but it's totally worth it. There's nothing like blogging on rainy mornings.<br />
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A rainy and somewhat cold morning doesn't seem like the ideal time to be posting about a fruity summer sorbet. However, I feel that sorbet is <i><b>ideal </b></i>at all times and therefore negates the whole issue.<br />
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I decided to go with mango in this recipe because I loved the idea of mango and ginger together. But it would be divine with basically any other ripe fruit. I say head to your garden, farmers market, or local grocery store and scope out the best looking fruit around. If it's ripe and looks delicious you're sorbet will probably be even more delicious. And if you come up with mind blowing flavor combinations I would love to hear about them!<br />
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It tastes like a treat, it looks like a treat, and it's super healthy. What more can you ask for? Go make some sorbet!<br />
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PS- I'll try to be as diligent as possible about posting while I'm on the road for the next three weeks! I definitely have some stored up recipes and some guest bloggers to share so keep your eyes peeled!<br />
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<i>Adapted from <a href="http://www.amazon.com/Cooking-Seasons-Rancho-Puerta-World-Famous/dp/1584797096">Cooking with the Seasons at Rancho La Puerta </a></i><b> </b><br />
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<b>Makes: </b>6 servings<br />
<b>Prep Time: </b>2 hours in the freezer + 10 minutes preparation<br />
<b>Cook Time: </b>None!<br />
<b>Total Time: </b>2 hours 10 minutes<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/mango-and-ginger-sorbet?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
1 1/2 bananas (about 1 cup), chopped into 1-inch cubes<br />
2 cups ripe mango (or other fruit), peeled and cut into 1-inch pieces<br />
1/2 cup fresh orange juice<br />
2 tablespoons fresh lime juice (about 1 lime)<br />
zest of 1 lime<br />
2-3 tablespoons minced candied ginger, or more to taste<br />
edible flower to garnish (optional)<br />
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<b>Directions:</b><br />
<ol>
<li>Freeze fruit cubes on a sheet pan for several hours until they are solid. Remove from freezer and let stand about 5 minutes.</li>
<li>Place the fruit in the bowl of a food processor with the orange and lime juice, the lime zest, and ginger. Puree until creamy.</li>
<li>Add ginger, as needed, to taste. Serve in chilled sorbet dishes, martini glasses, or bowls. Garnish each serving with a flower or two.</li>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_4888edited_zpscf5ad5d2.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com0tag:blogger.com,1999:blog-7778545024896503263.post-71549892338586430492013-06-05T08:34:00.001-04:002013-06-05T08:34:17.549-04:00Lobster ReubenSorry about the lack of Meal Plan Monday this week.<br />
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In order to cut down on throwing out delicious food before leaving for the three week tour adventure, I'm trying to scrape by and eat every last bite of edible food in the apartment. I feel like the creativity will be rampant come Friday when I only have a few ingredients to make a meal of. So, we'll see how that goes.<br />
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I've been waiting to share this recipe with you for far too long now.<br />
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As I mentioned a while back the first experience with a "Lobster Reuben" came in March while visiting my parents in Florida. As soon as I walked in I noticed that at least half of the people on the patio had a lobster reuben in front of them and I knew immediately A) Must order and B) Must recreate.<br />
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So here it is. It's nothing too crazy. Just a reuben...with <i><b>lobster meat</b></i>. Could anyone ever be upset by that? Surely not. <br />
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But here's the thing. There are things you must do to make it something more than <b style="font-style: italic;">just a reuben</b>. It's all in the perfect ingredients. <br />
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So, you should definitely make the russian dressing and find fresh lobster meat if at all possible. Whip up some homemade rye bread, or if that's too crazy (it was for me at the time) pick some up from your local farmer's market. And most importantly...homemade sauerkraut...get your hands on some. Trust me, it makes this sandwich.<br />
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And that's it. A little mixing, a little assembly, some melting/toasting and you have a mouth watering sandwich in front of you.<br />
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<b>Makes: </b>3-4 sandwiches<br />
<b>Prep Time: </b>10 minutes<br />
<b>Cook Time: </b>3-5 minutes <br />
<b>Total Time: </b>15 minutes<br />
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<b><a href="https://sites.google.com/site/scarboroughfoodfair/lobster-reuben?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">{Printable Recipe}</a></b><br />
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<b>Ingredients:</b><br />
<i>for the russian dressing-</i><br />
1/2 cup mayonnaise<br />
2 tablespoons ketchup<br />
2 tablespoons relish (I used delicious homemade zucchini relish)<br />
2 tablespoons fresh lemon juice<br />
1 teaspoon Worcestershire sauce<br />
1/2 teaspoon coarse salt<br />
1/4 teaspoon freshly ground pepper<br />
<i>to assemble-</i><b> </b><br />
1 lb lobster meat (I used claw and knuckle meat)<br />
8 slices rye bread<br />
1-2 slices swiss cheese per sandwich<br />
butter<br />
sauerkraut <br />
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<b>Directions: </b><br />
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<li>In a small bowl combine all of the dressing ingredients. Stir until combined. Slowly add dressing to the lobster meat until you have "dressed" the lobster to your preference. (Some people like a tiny bit of dressing...others like to bath in it. So it's up to you here!) Set aside.</li>
<li>Set oven to broil.</li>
<li>Butter and toast slices of bread, top with swiss cheese, dressed lobster, and a small amount of drained sauerkraut. Place under broiler for several minutes to melt cheese but watch very carefully so you don't burn the bread!</li>
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<br />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-58085860728783918112013-05-29T10:19:00.000-04:002013-05-29T10:19:03.616-04:00Spring Fiddlehead SaladAll too often I gather up every vegetable in my refrigerator, cut them up, and throw them on top of some lettuce.<br />
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A literal "everything but the kitchen sink" type of salad.<br />
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Now, I'm not complaining. Nor is a vegetable loaded salad a bad thing. <i><b>However</b></i>, I forget about the delicious simplicity that comes out of just a few ingredients and a delicious dressing. And this was the salad that reminded me of that whole "simplicity is key" thing. <br />
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A vegetable, a fruit, a nut, and some dairy. Seriously. Could it get any more simple?<br />
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Before I let you in on the whole simplicity thing, we obviously need to chat about the whole fiddlehead fern thing. I first had fiddleheads at <a href="http://www.journeymanrestaurant.com/">Journeyman</a>, an unbelievable little restaurant in Somerville (that I've probably already told you about). They were served with a spruce panna cotta, morel mushrooms, and a spruce crumble. Easy to say I was swooning as soon as the plate hit the table. <br />
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They have this unbelievably earthy flavor (but nothing like eating dirt) that I can't compare to anything else, they have the perfect "crunch", and let's be honest...they are easily the most fun looking vegetable.<br />
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So go grab some fiddleheads. They are a little hard to find so check your local farmers market or a local grocery store with a great produce section. Don't wait though. They have a short season and won't be around long!<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_4802edited_zpsdf753f23.jpg" width="100%" /><br />
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<i>Adapted from <a href="http://roostblog.com/">Roost</a></i><br />
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<b>Makes: </b>4 servings<br />
<b>Prep Time: </b>10 minutes<br />
<b>Cook Time: </b>5 minutes<br />
<b>Total Time: </b>15 minutes<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/fiddlehead-fern-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients</b><br />
1 pint fresh fiddlehead ferns<b> </b><br />
spring mix lettuce<br />
1 large orange, cut into chunks<br />
handful of toasted almonds, roughly chopped<br />
parmesan reggiano<br />
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<i>for the dressing-</i><br />
1 medium shallot, finely minced<br />
1/3 cup balsamic vinegar<br />
1 tsp fresh thyme, chopped<br />
3/4 cup extra virgin olive oil<br />
salt and pepper to taste<br />
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<b>Directions</b><br />
<ol><li>Bring a pot of generously salted water to a boil. Trim the stem off of the fiddleheads and wash thoroughly, gently rubbing them between your fingers. Drain well. Blanch fiddleheads until tender, about 5 minutes. Pour into a strainer and run under ice cold water to halt the cooking. Drain again and chill until ready to serve.</li>
<li>To make the dressing, combine the first four ingredients in a blender and pulse several times. Slowly pour in the olive oil while on low speed. Taste and adjust seasoning.</li>
<li>Toss the lettuce, orange, almonds, and fiddleheads in a large bowl. Top with parmesan and toss with dressing.</li>
</ol><br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_4841edited_zps5c86d2e3.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-82294891273142444832013-05-27T10:41:00.000-04:002013-05-27T10:41:23.640-04:00Meal Plan MondayHappy Monday!<br />
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Is everyone (in the US) enjoying their nice long holiday weekend? Hopefully you're getting to partake in some sort of outdoor activity, some even more delicious food, and just relaxing.<br />
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Today I plan on: Grilling. Eating. Frisbee. Listening to the Cardinals game. Grilling more. Eating more. Cornhole. And of course basking in the sun.<br />
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Rough life isn't it?<br />
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I was planning on doing some much needed errands today but I came to the sweet realization that it's a holiday and everything is closed. Forced procrastination, I love you.<br />
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And while I'm on the subject of procrastination...I've been meaning to tell you...I'm going out of town for a couple of weeks and June...and therefore abandoning the blog. Typical right? Right. However, just like last year I'm starting to line up some amazing guest bloggers to share recipes with you guys! Exciting right? <br />
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So keep your eyes peeled for that. It's going to be amazing.<br />
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And of course have a great week!<br />
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<span style="font-size: large;"><b>monday</b></span></div>
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I already told you I'm definitely going to be hovering over a grill today. However I haven't decided if this will be in round one or two. It seems unlikely that I can hold out for round two but we'll see.</div>
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Grilled Eggplant, Halloumi and Pesto Burgers</div>
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<i><b>from </b></i><a href="http://www.veggiebelly.com/2011/05/grilled-eggplant-halloumi-and-pesto-burgers.html">Veggie Belly</a></div>
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<b><span style="font-size: large;">tuesday</span></b></div>
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Alright. Come on. This looks delicious. I'm not a <i><b>huge</b></i> fan of sandwiches with big slices of bread...so I might go a different route in that department. Maybe a lettuce wrap? Maybe just a thin slice of grilled bread? Either way...it's going to make my mouth very very happy.</div>
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Boiled Egg, Seared Asparagus, and Pickled Onion Sandwich</div>
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<i><b>from </b></i><a href="http://www.thekitchn.com/spring-sandwich-boiled-egg-seared-asparagus-pickled-onion-167365#recipe">The Kitchn</a></div>
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<b><span style="font-size: large;">wednesday</span></b></div>
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I already know that I'm going to have withdrawals from <a href="http://www.northendfish.com/">The North End Fish Market</a> when I move out of Boston. I've become so unbelievably spoiled when it comes to seafood and it's because of this place. Let's not think about that yet. This looks so simple and so tasty. And it's tossed with a ginger-miso dressing? YES.</div>
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Black Sesame and Almond Crusted Ahi Tuna with Beech Mushrooms and Mixed Greens</div>
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<i><b>from </b></i><a href="http://spoonforkbacon.com/2013/01/black-sesame-almond-crusted-ahi-tuna/">Spoon Fork Bacon</a></div>
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<b><span style="font-size: large;">thursday</span></b></div>
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<br />I had to have a "bowl" in here somewhere. My week would probably go to hell if I didn't eat at least one. Kale...avocado...tomato...Are all things that usually make it in my bowls. But spicy miso-dipped tempeh? That's a new one. And I'm salivating at the thought.<br />
Kale and Avocado Bowl with Spicy Miso-Dipped Tempeh<br />
<i><b>from </b></i><a href="http://kblog.lunchboxbunch.com/2012/07/kale-avocado-wraps-w-spicy-miso-dipped.html">Healthy. Happy. Life</a><br />
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<span style="font-size: large;"><b>friday</b></span></div>
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Pasta seems like a weekend thing to me. I'm not sure why. Maybe my mom used to make pasta on the weekends? Or maybe it's because my dad and I ate Mac & Cheese for every meal while we were at the lake? Either way this seems like an appropriate way to start the weekend. Plus, I've been dying to grab some homemade noodles from <a href="http://www.monicasboston.com/#">Monica's Mercato</a>. Top those off with some fresh farmer's market veggies? Perfection.</div>
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Green Summer Spaghetti with Vegetables</div>
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<b><i>from </i></b><a href="http://www.sandraseasycooking.com/2012/06/green-summer-spaghetti-with-vegetables.html">Sandra's Easy Cooking</a></div>
Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com1tag:blogger.com,1999:blog-7778545024896503263.post-70844248730777063002013-05-23T08:58:00.001-04:002013-05-23T08:58:26.958-04:00Slow Roasted Salmon with HerbsWhew.<br />
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That was one whirlwind of a week.<br />
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And I don't think I could have asked for a better way to end my college years. My parents were here. We absolutely <b><i>feasted</i></b> on the most delicious food at every meal. Played an excessive amount of pool. Had a <i><b>few </b></i>celebratory cocktails. Explored some unknown parts of Boston. Did a little shopping...<br />
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...And of course I graduated!<br />
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After the amount of food I consumed over the past week my stomach is telling me that I should not be thinking about delicious food at the moment...<br />
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But the mere thought of this salmon makes me salivate.<br />
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I realized some time ago that I have never done a salmon post. And that's ridiculous because I absolutely love salmon and I eat it <b><i>all the time</i></b>.<br />
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So I'm sorry that this is the first one I've shared...but I promise you it won't disappoint. The slow roasting. The slathering of herbs. The spring salad. It exceeded my expectations.<br />
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And I'd say it will do the same for you.<br />
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<i><b><span style="font-size: large;">slow roasted salmon with herbs</span></b></i></div>
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<i>Adapted from </i><a href="http://therightrecipe.org/2013/03/08/slow-roasted-salmon-with-shallots-dill-tarragon-and-parsley/">The Right Recipe</a><br />
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<b>Makes: </b>4<b> </b>servings<br />
<b>Prep Time: </b>10 minutes<br />
<b>Cook Time: </b>25 minutes<br />
<b>Total Time: </b>35 minutes + 30 minutes to bring salmon to room temperature<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/slow-roasted-salmon-with-hebrs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
2 lb wild salmon, with the skin on<br />
1 lemon<br />
1/2 cup shallots, finely diced<br />
2 tablespoons olive oil <br />
2 tablespoons fresh dill, minced<br />
2 teaspoons fresh tarragon, minced<br />
1/4 cup flat leaf parsley, minced<br />
salt and pepper to taste<br />
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<b>Directions: </b><br />
<ol>
<li>Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 250° and place a shallow pan of water on the bottom rack.</li>
<li>Finely grate the zest of the lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon, and parsley in a small bowl. Stir in 2 tablespoons olive oil.</li>
<li>Place the salmon, skin side down, on a baking sheet and season generously with salt and freshly ground black pepper. Smear about 1/3 of the herb mixture on the fish and turn it over. Slather the skin side of the fist with the remaining herb mixture and sprinkle with a little more salt and pepper.</li>
<li>Place the baking sheet in the oven and bake about 25 minutes or until the salmon separates into flakes. Remove from oven and serve immediately.</li>
</ol>
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_4842edited_zps3c9241cd.jpg" width="100%" />Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com2tag:blogger.com,1999:blog-7778545024896503263.post-86293732031793143272013-05-15T10:50:00.001-04:002013-05-15T10:50:43.882-04:00Spicy Mango and Rice BowlI just spent 30 minutes going back and forth on which post to put out today. The indecisiveness thing is paralyzing.<br />
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But really it's a good situation for all of us. It means that I have <b><i>so</i> </b>many delicious recipes to share with you that picking <i><b>just </b></i>one is almost beyond my capabilities.<br />
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Luckily, I looked at the clock and realized I was wasting precious time and decided to just go for this one. Why not right?<br />
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We've talked about my love for food "bowls" on multiple occasions.<br />
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Food bowls are:<br />
<ol><li>unbelievably simple</li>
<li>the perfect vehicle for testing out new flavor combinations</li>
<li>quite healthy</li>
<li>capable of being edible in less than 15 minutes</li>
<li>adaptable to any mood</li>
</ol>I could obviously give far more than five reasons...but people get bored at six. Or start thinking your crazy. And I don't need either of those.<br />
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This dish isn't <i><b>too </b></i>far off from my typical go-to bowl. But there are three ingredients that absolutely seal the deal: mango, kimchi, and sriracha. <i><b>These must not be left out. I repeat. Must NOT be left out.</b></i> I know I said bowls are adaptable, but in this situation I need you to include those things. At least the first time. And then if you hate it well...you're crazy. But you can leave them out the next time.<br />
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So go. Go make yourself a big bowl of deliciousness.<br />
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<img src="http://i1095.photobucket.com/albums/i471/emiliebell/IMG_4714edited_zps8d380ff7.jpg" width="100%" /><br />
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<i>Adapted from <a href="http://betacyanin.com/">Betacyanin</a></i><br />
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<b>Makes: </b>1 serving<br />
<b>Prep Time: </b>15 minutes<br />
<b>Cook Time: </b>None!<br />
<b>Total Time: </b>15 minutes<br />
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<a href="https://sites.google.com/site/scarboroughfoodfair/spicy-mango-and-rice-bowl?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"><b>{Printable Recipe}</b></a><br />
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<b>Ingredients:</b><br />
1/2 cup cooked rice<br />
1/2 mango, diced<br />
1/2 avocado, diced<br />
handful pea shoots<br />
1/4 cup broccoli, roughly chopped<br />
2 tablespoons kimchi<br />
2 tablespoons green onion, thinly sliced<br />
juice of 1/2 lime<br />
soy sauce and sriracha to taste (optional)<br />
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<b>Directions:</b><br />
Heat rice if desired and put on a plate or bowl. Top with mango, avocado, pea shoots, broccoli, kimchi, and green onions. Squeeze the lime juice all over and season with soy and sriracha if desired.<br />
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Parsley Sage Rosemary & Thymehttp://www.blogger.com/profile/08054750052573505860noreply@blogger.com2