tag:blogger.com,1999:blog-70949573537215880212024-03-13T03:04:02.083-07:003 letter wordsanabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-7094957353721588021.post-62133643399095581152013-01-17T06:00:00.000-08:002013-01-17T13:59:54.411-08:00Roasted Brussel Sprouts a la David Chang <div class="separator" style="clear: both; text-align: center;">
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I remember hearing about David Chang's Brussel Sprouts on an episode of No Reservations...<br />
The heralded chef of Momofuku fame took the sprouts of the menu because....they became too popular. I'll try not to butcher this, but it was something along the lines of not wanting his creativity to be driven by what the masses wanted, but rather his passion to cook, create and be creative. Which is kind of awesome...and probably only something you can do if you're David Chang. <br />
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Well if you're like me and didn't get to try them before they were pulled from the menu, the chef was kind and generous to share the recipe with the world.<br />
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I merged two recipes that I found (<a href="http://food52.com/recipes/19682_momofukus_roasted_brussels_sprouts_with_fish_sauce_vinaigrette">here</a> and <a href="http://www.epicurious.com/recipes/food/views/Roasted-Brussels-Sprouts-240260">here</a>), and the results were pure 'delciousness' as D. Chang would say. The key is to get a good char on the outside leaves, leaving them crispy and a dark brown or black color. I prefer to cook them on the stove top, but they can also be done in the oven. (Both methods are below). And if you've never cooked with fish sauce, take heed: keep your nose out of the fish sauce bottle.<br />
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Ingredients:<br />
2 pounds Brussels sprouts, trimmed and halved lengthwise<br />
3 tablespoons canola oil<br />
2 tablespoons unsalted butter<br />
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To make the dressing, combine the ingredients below till sugar is dissolved:<br />
1/4 cup Asian fish sauce (preferably Tiparos brand)<br />
1/4 cup water<br />
1/4 cup sugar<br />
3 tablespoons finely chopped mint<br />
2 tablespoons finely chopped cilantro stems<br />
1 garlic clove, minced<br />
1 (1 1/2-inch) fresh red or green Thai chile, thinly sliced crosswise, including seeds<br />
Juice of 1 lime <br />
<br />
To make the puffed rice topping:<br />
1/2 cup crisp rice cereal (e.g.: Rice Krispies)<br />
1/4 teaspoon canola oil<br />
1/4 teaspoon shichimi togarashi (Japanese seven-spice blend, available at Asian markets)<br />
<br />
Garnish: cilantro sprigs; torn mint leaves; chopped scallions<br />
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<div class="instruction">
1) Heat 5-6 tablespoons of olive oil in a large skillet over medium-high heat. Get the pan to be super crazy hot and almost smoking, then cook the brussel sprouts, cut side down (careful for splatter!). Turn the heat to medium and sear till browned, about 2-3 minutes. Turn the brussel sprouts over and cook for another 3-5 minutes, till the outsides are nice and crisp. </div>
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<div class="instruction">
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For oven cooking, preheat to 450°F with rack in upper third.
<br />
Toss Brussels sprouts with oil, then arrange, cut sides
down, in a 17- by 12-inch shallow baking pan. Roast, without turning,
until outer leaves are tender and very dark brown, about 40 to 45 minutes. (Check midway that the bottoms are not burning). Add
butter and toss to coat.</div>
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<div class="instruction">
2) Make the topping by cooking the cereal, oil and shichimi togarashi in a small
skillet over medium heat, until rice is
coated and begins to turn golden, about 3 minutes. Stir occasionally to prevent cereal from burning. Transfer topping to a bowl
and let cool. </div>
<div class="instruction">
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3) To plate, place sprouts in a serving bowl, then toss with
just enough dressing to coat. Sprinkle with puffed rice. Garnish and serve
the remaining dressing on the side.</div>
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anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com16tag:blogger.com,1999:blog-7094957353721588021.post-10562552344609345592012-09-25T06:00:00.000-07:002012-09-25T06:00:02.753-07:00milk bar cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLoRoLwcPO4_Z7tnwHMBBKCDHCD9zIkSR8e5O6R0tWqyEP6omRGiEg7DjADpmDMRLVtBuIve4F4ALXs8o2K-TfXE0U3DouQL55ed1E8hfIY-lVj8gI6cW7BUPyG6fYiLrwLpikSjilgFH/s1600/momofuku+wedding+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLoRoLwcPO4_Z7tnwHMBBKCDHCD9zIkSR8e5O6R0tWqyEP6omRGiEg7DjADpmDMRLVtBuIve4F4ALXs8o2K-TfXE0U3DouQL55ed1E8hfIY-lVj8gI6cW7BUPyG6fYiLrwLpikSjilgFH/s1600/momofuku+wedding+cake.jpg" /></a></div>
I picked up this post card during my visit to <a href="http://milkbarstore.com/main/" target="_blank">Milk Bar</a> when I visited NYC back in July...it is now displayed above my desk...hanging on by a small, blue robot magnet. I have heard rumors of their infamous crack pie and cookie selection, but never of their made to order wedding cakes. Isn't this one beautiful?<br />
My first <a href="http://3letterwords.blogspot.com/2012/07/fresh-lime-chiffon-cake.html" target="_blank">layer cake attempt</a> was...interesting, but after all was said and done and done, frosted and garnished...building a cake like that from scratch was so gratifying. (I know, I get my kicks in weird ways okay).<br />
I think if I ever get the courage to try and build something this one, I might cry after.<br />
One day...<br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com15tag:blogger.com,1999:blog-7094957353721588021.post-30503355142754656692012-07-31T06:00:00.000-07:002015-05-21T16:25:14.951-07:00Vegas EatsThis post is dedicated completely to eats in Vegas.<br />
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Whenever we make trips, friends and I rely heavily on Yelp to help find great places to grub. There never seems to be shortage of new places to try. <br />
Here are just a few of recommendations, from my non-definitive and ever evolving list of good Vegas grubbin. <br />
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<a href="http://www.grimaldispizzeria.com/nevada">Grimaldi's Pizzeria</a><br />
I've said it <a href="http://3letterwords.blogspot.com/2011/08/vegas.html" target="_blank">once</a>, I'll say it again--best New York style pizza this side of the coast. I've tried their different combinations, but my favorite is still the marinara pizza with pepperoni, onion, and garlic. Pizzas are cooked in a coal brick oven; they come out fresh and hot, never overly greasy or heavy. I especially like the fresh mozzarella cheese they use...it's all about the stretchy cheese. <br />
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If you're on their mailing list, and happen to be celebrating your birthday in Vegas, stop by and they'll give you a free pizza. <br />
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<a href="http://www.yelp.com/biz/lotus-of-siam-las-vegas" target="_blank">Lotus of Siam</a><br />
Located off the Strip<br />
953 E. Sahara Ave<br />
Las Vegas, NV 89104<br />
P: 702.735.3033<br />
<b><span class="tel" id="bizPhone"></span></b><br />
Have I heard correctly that the Owner/head chef used to cook for the Thai King? I love that she still cooks at her restaurant and pops out to greet guests and make sure everything is tasting delicious. <br />
My two recommendations special to this restaurant are Garlic Prawns and Soft Shell Crab Drunken Noodles. Oh, and I heart Papaya Salad. (no dried shrimp, please.)<br />
<a href="http://www.blogger.com/goog_1010075317"></a><br />
<a href="http://www.blogger.com/goog_1010075317"></a><br />
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<a href="http://www.yelp.com/biz/burger-bar-las-vegas" target="_blank">Burger Bar</a><br />
Located inside Mandalay Bay<br />
P: 702.632.9364<br />
Choose a burger built by Hubert Keller, or build your own. Add on options are extensive--you can even get truffle mushrooms if you're willing to shell out the dough for it. I'm not as crafty with my choice; I usually get the sliders with sweet potato fries. Nom, NOm, NOM.<br />
Salads and Veggie Options available.<br />
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<a href="http://jpchocolates.com/" target="_blank">Jean Phillipe Patisserie </a><br />
Go here for indulgent desserts and a curious looking chocolate fountain. Crepes, French pastries (which I've yet to try), gelato and sorbets. They also have expensive packaged candies and chocolates if you need to pick up a gift.<br />
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<a href="http://www.yelp.com/biz/serendipity-3-las-vegas">Serendipity</a><br />
Hot day + Frozen Hot Chocolate = Magical<br />
This drink in particular comes out in a huge glass, topped with fresh whipped cream and chocolate shavings. The perfect indulgence for a hot day, that leaves me swinging my feet as I drink it. Note: it can get packed inside the restaurant, but they have a to-go window just outside that serves a limited menu, but most importantly serves their frozen hot chocolate. <br />
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<a href="http://www.bouchonbakery.com/" target="_blank">Bouchon</a><br />
Located inside Venetian <br />
3355 Las Vegas Blvd S<br />
Las Vegas, NV 89109<br />
P: 702.414.6203<br />
<div class="phone">
I've yet to eat at the restaurant, although I've heard it's great. I make the trek wherever I'm staying to get a pistachio macaron everytime. </div>
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<a href="http://www.hashhouseagogo.com/" target="_blank">Hash House A Go Go</a><br />
Something very Vegas about the place...nothing spectacular about the decor, but probably because the food is decadent, flashy and over the top. I had read good things about Andy's Sage Fried Chicken and Bacon Waffles (yup, none of this bacon bit business; those are huge strips of bacon in the waffles) so I shared that with Abe--I have no recollection of finishing it. It's presentation is impressive--it's served more like a towering sculpture, more than morning breakfast. It was tasty and rich, maybe too rich for my blood, but definitely worth a try.<br />
Deals available via <a href="http://www.restaurant.com/rdc/hash-house-a-go-go-las-vegas-american-restaurant-rid=327140?&prti=4627" target="_blank">Restaurant.com </a><br />
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<a href="http://www.yelp.com/biz/raku-las-vegas">Raku</a><span itemprop="streetAddress"> </span><br />
<span itemprop="streetAddress">5030 Spring Mountain Rd, Suite 2</span><span itemprop="addressLocality"> </span><br />
<span itemprop="addressLocality">Las Vegas</span>, <span itemprop="addressRegion">NV</span> <span itemprop="postalCode">89146</span><span style="font-size: small;"><span id="bizPhone" itemprop="telephone"> </span></span><br />
<span style="font-size: small;"><span id="bizPhone" itemprop="telephone">P: 702.367.3511</span></span><br />
This place came highly recommended by my friend, Brian (a sushi snob in his own right). The dishes are the opposite of Hash House--refined, clean, light. After many failed attempts, we finally scored a reservation and got to see what all the hype was about. They have a really unique menu that serves a combination of yakitori, fresh fish, and mixed specialities (things like poached egg with Uni and Salmon Roe, Kobe beef with garlic, a house-made agedashi tofu). It's worth the visit if you can get a table. Make sure to call early (they start taking reservations at 2pm), otherwise you could be eating late (they're open till 3a.m.), but hey, you're in Vegas afterall.<br />
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What are your favorite eateries/must haves in Vegas? I'd love to hear your recommendations! <br />
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P.S. Speaking of Yelp, check out <a href="http://joannagoddard.blogspot.com/2012/07/real-actors-read-yelp-reviews.html" target="_blank">these videos</a> via Cup of Jo. So awesome.anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com15tag:blogger.com,1999:blog-7094957353721588021.post-69853541965512858662012-07-26T06:00:00.000-07:002012-07-26T15:41:11.285-07:00Kentro Greek KitchenKentro<br />
Genre: Greek| Location: Fullerton, CA<br />
<a href="http://kentrogreekkitchen.com/">kentrogreekkitchen.com</a><br />
<a href="http://www.yelp.com/biz/kentro-greek-kitchen-fullerton" target="_blank">Yelp page</a><br />
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I'm always inspired to cook after eating at places like Kentro--places that introduce me to dishes and ingredients that I've never tried (not just a different variation of something I get all the time). I expected the usual Mediterranean menu walking into Kentro, but was confronted with a chalkboard menu full of things I've never heard of--Melitzanosalata, Saganaki, Tiropites? Am I the only one that thought hummus and kebabs were considered Greek food?<br />
In short: Kentro serves strictly Greek food, strictly yummy Greek food... <br />
There are so many little things I adored about this place. From the casual style dining, high top tables, chilled water served out of Italian glass bottles into little cups, to an ambiance that encouraged a relaxed, long, drawn out dinner. You order your food at the front counter and take a number (a la Panera Bread or Corner Bakery), which could suggest fast dining-esque food, but everything we had proved otherwise. Here's a few things I've tried...<br />
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Octopus {charbroiled with pickled vegetables, latholemono (Greek oil + lemon sauce)}</div>
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Calamari Saganaki {with tomato, garlic, feta} </div>
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Brizola {rib-eye 8oz., cooked medium, briami, tzatziki}</div>
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Mousaka {bolognese, eggplant, potatoes, bechamel} **Favorite<br />
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Roasted & Pulled Chicken Pita {w/red onions, tomatoes, arugula, dijon aioli served with Kentro fries} **Favorite</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnURs6wp8nIJ569G652PJpWIjbbtVyFLW2X8L3xWPc5jx_MiuQXb5mC1arCK221HSgY6DSoSkpjIbq909QUyOx5i4RWCJOYoO5acRoqMTvfLj7izMCaljG2aqxl92l0N-Tvhm_vM2Vkw9y/s1600/kentro+1+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnURs6wp8nIJ569G652PJpWIjbbtVyFLW2X8L3xWPc5jx_MiuQXb5mC1arCK221HSgY6DSoSkpjIbq909QUyOx5i4RWCJOYoO5acRoqMTvfLj7izMCaljG2aqxl92l0N-Tvhm_vM2Vkw9y/s640/kentro+1+.jpg" width="640" /></a>{Manouri flatbread} **Favorite </div>
This was my favorite plate (along with the mousaka and chicken pita), and the only one I might try to re-create at home. Baked crisp flatbread, topped with manouri cheese (a Greek cheese similar to feta, but creamier and less salty), dried oregano, dried mission figs, arugula and drizzled with honey and extra virgin olive oil. Overall, great service, food, ambience. Highly recommend it!<br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com13tag:blogger.com,1999:blog-7094957353721588021.post-10920737529156029082012-07-24T06:30:00.000-07:002012-07-24T08:09:52.344-07:00green grape + lime frosty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzHu-D54yv9P01ZRWjYPPF2tTgAVeFGutVQmRpzgM9WaFYTCWv8nKx42yQEdlhS4tDpsYDCX5R9FxNJArKx-sdIde0v2hcFYrftLeBMLe9tNJL3nKQGMB9fuRJPgqWaEJA8uBWo1i7Gsh/s1600/lime+drink.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzHu-D54yv9P01ZRWjYPPF2tTgAVeFGutVQmRpzgM9WaFYTCWv8nKx42yQEdlhS4tDpsYDCX5R9FxNJArKx-sdIde0v2hcFYrftLeBMLe9tNJL3nKQGMB9fuRJPgqWaEJA8uBWo1i7Gsh/s640/lime+drink.jpg" width="480" /></a>It's been <i>hawwwt</i> these past few days. And though sweating straight out of the shower may not always the most pleasant feeling, I love how amazing a cold drink or slice of watermelon is when the temperatures get high. Can't beat it. Here's a simple, incredibly refreshing concoction I learned from the wonderful catering folks at Whole Foods to help you cool off. <br />
Just blend: <br />
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1 cup of green grapes<br />
1/2 lime (rind and all)<br />
1 cup of ice <br />
To make it a frozen cocktail, blend with tequila. Serve with coordinating green straws and stay cool friends.<br />
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<img alt="Pin It" class="aligncenter" src="http://i1094.photobucket.com/albums/i445/anabeljchoi/PinterestPinItButton.png" /></div>anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com3tag:blogger.com,1999:blog-7094957353721588021.post-86228838453105892312012-07-23T06:30:00.000-07:002012-12-04T11:34:09.508-08:00fresh lime chiffon cake<br />
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This was my second attempt at making <a href="http://www.myrecipes.com/recipe/fresh-lime-chiffon-cake-10000001197251/" target="_blank">this cake</a>. The first was over 1 year ago for Abe's birthday...and I failed miserably. My cake was about 3 inches thick, dense, and had this really weird spongy texture. I'm kind of embarrassed now as I'm reliving it...only because I still served it up at this really nice restaurant and to good friends who ate it obligingly (sorry guys!). <br />
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Anyways, the first time I tried this cake (made by my baking guru, Karena), I savored each delicious bite.... then greedily took the leftovers home to eat for breakfast the next day. The delicious memory paired with round cake pans I scored on sale at Sur La Table, inspired me to give it another try. Yes, it was quite dramatic. I followed the directions to the T and used a KitchenAid mixer this time (instead of a hand mixer) to whip the egg whites into a <b>fluffy cloud mass with stiff peaks</b>. Big difference. <br />
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Cakes came out perfect. Light, fluffy, fresh, not overly sweet. Balance was restored. Wounds healed, baking cajones slightly given back, etc. etc. It's a nice divergence from the usual chocolate or vanilla cake, not to mention it's from Cooking Light (so don't feel too bad for cutting yourself a big ass slice). Labor of love? Yes. Worth it? Definitely. <br />
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To make the <b>filling</b>, combine:<br />
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> finely grated lime rind</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1/4 cup</span>
<span itemprop="name"> fresh lime juice (about 2 limes)</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1 </span>
<span itemprop="name"> (14-ounce) can sweetened condensed milk</span><br />
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<span itemprop="name">Cover and chill in the refrigerator for at least 3 hours. </span><br />
<span itemprop="preparation"> </span>
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<b>Ingredients: </b><br />
<span itemprop="amount"> </span>
<span itemprop="name"> Cooking spray</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1 tablespoon</span>
<span itemprop="name"> cake flour</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">2 cups</span>
<span itemprop="name"> sifted cake flour (7 1/2 ounces)</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1 1/4 cups</span>
<span itemprop="name"> sugar, divided</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">2 1/2 teaspoons</span>
<span itemprop="name"> baking powder</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> salt</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">7 tablespoons</span>
<span itemprop="name"> canola oil</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1/3 cup</span>
<span itemprop="name"> fresh lime juice (about 3 limes)</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">3 tablespoons</span>
<span itemprop="name"> water</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> finely grated lime rind</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> pure lemon extract</span>
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<span itemprop="amount">3 </span>
<span itemprop="name"> egg yolks</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">8 </span>
<span itemprop="name"> egg whites</span>
<span itemprop="preparation"> </span>
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<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> cream of tartar</span>
<span itemprop="preparation"> </span>
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<b>Garnish (optional)</b>:<br />
<span itemprop="amount"> </span>
<span itemprop="name"> Fresh mint sprigs </span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount"> </span>
<span itemprop="name"> Fresh blueberries </span>
<span itemprop="preparation"> </span>
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<span itemprop="amount"> </span>
<span itemprop="name"> Lime wedges </span><br />
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<b>To prepare: </b><br />
1) First prepare cake pans. Coat the bottom of your 8" round cake pans with cooking spray (no need to spray the sides). Line the bottoms with wax paper and dust with a little bit of flour. This whole process helps the cakes pop out of the pan when they are finished baking.<br />
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<span itemprop="name">2) Lightly spoon 2 cups cake flour into measuring cups and level off with a knife. Sift into a large bowl and combine with 1 cup sugar, baking powder, and 1/2 teaspoon salt. Whisk ingredients until combined. </span><br />
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<span itemprop="name">3) In a separate medium bowl, combine oil,</span> 1/3 cup lime juice, 3 tablespoons water, 1 teaspoon rind,
lemon extract, and egg yolks; stir to combine. Add this mixture to the flour mixture and mix until smooth.<br />
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4) Now for the fluffy egg whites. Beat egg whites in a stand mixer on high until foamy. Add cream of tartar until soft peaks form, then add the rest of the 1/4 cup of sugar one spoon at a time, until stiff peaks form. Gently stir in 1/4 of the fluffy egg whites into the flour mixture; gently fold in the rest.<br />
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<span itemprop="preparation">5) Divide cake batter in thirds and pour into prepared pans. You can break any air pockets by cutting through the batter with a knife. Bake at </span>325°
for 20 minutes or until cake springs back when lightly touched. Cool cakes in pans for about 10 minutes; then remove from pans, remove wax paper, and then cool completely on a wire rack.<br />
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To assemble the cake, place 1 cake layer on a plate or cake stand. Spread generously with lime filling (about half). Repeat step, topping it off with the third cake layer. Spread with frosting--<span itemprop="name">I used <a href="http://www.yummly.com/recipe/Food-Processor-Chocolate-Whipped-Cream-Frosting-Allrecipes" target="_blank">this recipe</a>, omitted the chocolate, and added 2 tablespoons of lime juice, which really adds a nice light freshness. </span><br />
<span itemprop="name">Garnish with mint, blueberries, lime wedges, or leave as is. </span><br />
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<img alt="Photobucket" border="0" src="http://i1094.photobucket.com/albums/i445/anabeljchoi/layerprocess.jpg" /><br />
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anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com2tag:blogger.com,1999:blog-7094957353721588021.post-26688468545661477652012-06-17T07:16:00.000-07:002012-07-22T13:19:22.192-07:00couscous with mint & fruit<div class="separator" style="clear: both; text-align: center;">
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I'm venturing out! In my attempt to increase my cooking vernacular, I cooked with three ingredients I've never used before. (go me). Shallots, mint, and this peculiar orange fruit, known as a <a href="http://en.wikipedia.org/wiki/Loquat" target="_blank">loquat</a>. Have you guys tried this before? It looks like a longer apricot, but tastes like a sweet, subtle pear/mango/something or other... <br />
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Anyways, you can use a loquat, but if you can't find it, I'm confident whatever in season fruit (apricot, plum, pluot, etc.) you decide to use will taste fancy and delicious.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIu_jGSFuchA_jZiUG9zoEds-h_UW2FoRMrViztBsOywaAl0695zFsfNSzJuugFmUt2lRnIi-vBPc0nlR9nYjK2U7_AQbdUuBNQniEU8I3Iy6HFTXnjNVRazKwiRI1KYfGPVIerL6ALsJ0/s1600/plumcots+stonefruit+hybrid.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<br />
First make the dressing:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yVLbk2-WaHbKg61p4I5PJIffFN6T2HvTkvt2eJ1MJybP0mdJ5MlWcu3Ugl4KufJQwy_ZHn8ZIBw7XAGJQ1g1RFhrfRP6qLe1nsPyq1nPM9ncK76kQ7lNlbaMt-g5dXA_7qD6gfRLHmO6/s1600/dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yVLbk2-WaHbKg61p4I5PJIffFN6T2HvTkvt2eJ1MJybP0mdJ5MlWcu3Ugl4KufJQwy_ZHn8ZIBw7XAGJQ1g1RFhrfRP6qLe1nsPyq1nPM9ncK76kQ7lNlbaMt-g5dXA_7qD6gfRLHmO6/s640/dressing.jpg" width="640" /></a><br />
Combine shallots, rice vinegar,<br />
<div class="MsoNormal">
honey, and oil. Stir to combine. Then add mint and garlic salt. Set aside. </div>
<br />
<div class="MsoNormal">
<b>Other ingredients:</b> </div>
4 ½ cups water<br />
¼ cup Extra Virgin Olive Oil<br />
1 teaspoon Ground Cumin<br />
2 teaspoons salt<br />
3 1/3 cups dry Couscous (2-10 ounce packages)<br />
½ cup Dried Currants or Golden raisins <br />
½ cup chopped <b>dried</b> plumcots, apricots, plums, apples,<br />
<div class="MsoNormal">
or kumquats</div>
1 bunch green onion (trimmed and thinly sliced)<br />
Extra mint for garnish <br />
1 cup pistachios and almonds (or other favorite nuts)<br />
4 fresh loquats, plumcots or red flesh plums (chopped)<br />
<br />
<div class="MsoNormal">
<b>To taste...</b></div>
<div class="MsoNormal">
Garlic salt to taste</div>
<div class="MsoNormal">
White pepper (or freshly ground black pepper) </div>
<div class="MsoNormal">
Lemon juice from 1-2 lemons </div>
<div class="MsoNormal">
<br />
<b>To prepare:</b></div>
<div class="MsoNormal">
1) In a large saucepan, combine water, oil, cumin and salt.<br />
Bring to a boil on high heat. Turn off heat and stir in Couscous. Cover and let sit for about 5 minutes. Add in dried fruit and raisins then fluff with a fork.</div>
<br />
<div class="MsoNormal">
2) Toss dressing with couscous, then mix in green onions. Add in lemon juice, pepper, and more garlic powder, and salt if needed. </div>
<br />
<div class="MsoNormal">
3) Toss in nuts and fresh fruit. Garnish with chopped mint and fresh sprigs. </div>
<br />
<div class="MsoNormal">
4) Top with a some protein (or mix in some garbanzo beans!) to make it a complete meal or bring</div>
<div class="MsoNormal">
to your next summer picnic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosM_fv1OJIn_HbO0xbhOmVtHtfCt-_MkYlHiXn7uXQpOk8hRZdPsYrKsyF0t3N7qoAjICYJmex-GmPv3_hMbnowBqETReXo5d13fGagxqDD3cWLIzpP28ijUsGzVZTgeYcgkQbTRQ7HpB/s1600/mess+making.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiosM_fv1OJIn_HbO0xbhOmVtHtfCt-_MkYlHiXn7uXQpOk8hRZdPsYrKsyF0t3N7qoAjICYJmex-GmPv3_hMbnowBqETReXo5d13fGagxqDD3cWLIzpP28ijUsGzVZTgeYcgkQbTRQ7HpB/s640/mess+making.jpg" width="640" /></a><br />
<div class="MsoNormal">
Kinda messy...but worth it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS2Hhm0RdVCHyGNliv4HurxPxG22UT4w_3TX_wtPP0wH15obrEVhvz9jNTl_oy41Ghhk5c9onh6KwfS36R8bS6MI2lrYfguyQ6hkRX7DZgemrucoI9RYoeVFfzMo8QhR35mxoiT_yx33C/s1600/couscous+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSS2Hhm0RdVCHyGNliv4HurxPxG22UT4w_3TX_wtPP0wH15obrEVhvz9jNTl_oy41Ghhk5c9onh6KwfS36R8bS6MI2lrYfguyQ6hkRX7DZgemrucoI9RYoeVFfzMo8QhR35mxoiT_yx33C/s640/couscous+final.jpg" width="640" /></a><br />
<b>Makes about 12 cups.</b> Recipe courtesy Cathy Thomas from <a href="http://www.amazon.com/Melissas-Everyday-Cooking-Organic-Produce/dp/0470371056" target="_blank"><i>Melissa’s Everyday Cookingwith Organic Produce</i></a> via the <a href="http://www.ocgp.org/" target="_blank">Great Park</a>. <br />
<div>
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<br /><br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-74507701876985415912012-05-22T17:47:00.000-07:002012-05-28T15:56:16.231-07:00placesWell before this started looking like a food blog, I originally started 3 letter words to share travels, photos, stories and eats with friends, explore different cultures and the like. Recipe posts will continue, but a little more focus never hurts. :)<br />
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<div style="text-align: center;">
Creative decor/illuminated bottles | Seoul, Korea</div>
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Sunrise | Chicago, IL</div>
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Monet's Gardens--like real life versions of his paintings | Giverny, France<br />
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Neon transportation | Bangkok, Thailand --photo by <a href="http://www.seoulgrub.com/" target="_blank">James </a></div>
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Pretty glass flowers (?)/Ceilings at Bellagio Hotel | Las Vegas, NV</div>
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-49347628834446508362012-05-16T22:52:00.001-07:002013-11-26T17:00:05.821-08:00Broccoli Cornbread<div class="separator" style="clear: both; text-align: center;">
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<br />
Last year, my coworker friends and I started a tradition to celebrate birthdays. We exhausted some of the usual lunch spots so began holding Iron Chef challenges to celebrate the birthday honoree(s). It
was a slow start, but our food eventually graduated from store
bought items to more elaborate dishes (e.g.: prosciutto wrapped
stuffed dates, smoked tri-tip, authentic Filipino food, chorizo sliders...). It's been a fun way to get out of the restaurant rut and learn new recipes. Did I mention there is a giant golden whisk trophy involved? It's kind of awesome. Anyways, this Cottage Cheese + Broccoli Cornbread won it for the cheese category.
It's super savory and I really like the onions and broccoli mixed with the course corn meal texture. Don’t be thrown off by the name or seemingly out of place ingredients. It won for good reason--well done Rob. :)<br />
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<br />
<b>You'll need: </b><br />
1 small yellow onion, chopped <br />
3 large eggs, lightly beaten<br />
1 cup cottage cheese, drained<br />
1 teaspoon salt<br />
1-8oz. package of corn muffin mix (I used 1 cup of Bob's Red Mill Cornbread & Muffin Mix)<br />
1/2 cup butter, melted<br />
1-10 oz. package of frozen chopped broccoli, thawed & drained (about 1 1/2 cups)<br />
<br />
<br />
Preheat the oven to 400 degrees F. Grease a 8x8 pan.I've made these into muffins before. They tend to stick to the paper a bit, so I recommend making it in a baking pan, or greasing the muffin pan and doing it without the paper liners. <br />
1) Cook onions on medium low heat over oil, until translucent. Remove from heat and let cool. <br />
<br />
2) Stir eggs, cheese, salt together till combined. Add corn muffin mix, butter, broccoli, and cooled onions.<br />
3) Pour mixture into baking dish and bake for 25-35 minutes, or until golden brown.<br />
4) Let stand for 5 minutes before removing pan. <br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com2tag:blogger.com,1999:blog-7094957353721588021.post-77246613448670503702012-05-15T20:59:00.002-07:002012-05-15T20:59:39.384-07:00saving berries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBIT_LOsbRf0tpcO3aNW_XLJUZPC4Qon4B1-NeNnyjwQF2Cja43Ngu6Aarok_w1p2mVAX6ZaIJ_-olMrs7PFoH51lb6kMSqpR4-MW51MXK17Tu34LGLx-jFR7oLPTzYk83mdMzRW2ETgw/s1600/straberries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBIT_LOsbRf0tpcO3aNW_XLJUZPC4Qon4B1-NeNnyjwQF2Cja43Ngu6Aarok_w1p2mVAX6ZaIJ_-olMrs7PFoH51lb6kMSqpR4-MW51MXK17Tu34LGLx-jFR7oLPTzYk83mdMzRW2ETgw/s640/straberries.JPG" width="640" /></a></div>
<span style="color: #003366; font-size: 18pt;"></span><span style="color: black; font-size: 18pt;"><span style="font-size: small;"> </span></span><br />
<span style="color: black; font-size: 18pt;"><span style="font-size: small;">I grew my first strawberry. Just barely though. I'm hiding the bulk of this pot, which at one point flourished with promising green strawberry leaves. Only this guy made it and sprouted flowers. I guess only the strong survive in my garden. I still love you little strawberry! </span></span><br />
<span style="color: black; font-size: 18pt;"><span style="font-size: small;">Speaking of berries, I just learned a method to keep your berries fresh a little longer. Just mix one part vinegar (white or apple cider) to ten parts water. Swoosh the berries in the mixture, drain, and store in the fridge. Apparently, the vinegar kills any spores that cause your berries to grow white fuzz. Raspberries will keep for about a week and strawberries for 2. </span></span><br />
<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-43635703680222298232012-04-19T14:30:00.002-07:002012-04-19T14:39:42.043-07:00s'mores stuffed cookies...revisitedI've made these <a href="http://3letterwords.blogspot.com/2012/02/smore-stuffed-cookies_07.html" target="_blank">S'mores stuffed cookies</a> a few more times and have since developed a S'mores Stuffed Cookie science if you will.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTptXYz7nqcT78wFgpHEGbpERtUS_uTbwopkgqO9xBPqOMYnMH2FbvFMyvov8BPsgZ7ADcJEDikxVEQPI-_jIR-voSaud1Tkg5sBdEvNBTecnPob39vGjuq0EDttehCNpfdS-2AbDfUm9D/s1600/smore+please.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTptXYz7nqcT78wFgpHEGbpERtUS_uTbwopkgqO9xBPqOMYnMH2FbvFMyvov8BPsgZ7ADcJEDikxVEQPI-_jIR-voSaud1Tkg5sBdEvNBTecnPob39vGjuq0EDttehCNpfdS-2AbDfUm9D/s640/smore+please.jpg" width="640" /></a> </div>
A few tips and changes...<br />
Instead of breaking the graham crackers into smaller shapes, I stick a whole S'more inside the cookie (1 graham cracker sheet broken in half, 2-3 pieces of Hershey Chocolate, and 1 marshmallow cut in half lengthwise). I thought putting a smaller cookie would make these a little more manageable, but I've found it works better with a full size. <br />
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When assembling your cookie, make the bottom layer wider in diameter than the S'more inside (or Reese's Peanut Butter Cup in this case). Then pick up the whole thing and fold up the edges to enclose S'more. Add extra dough as needed. </div>
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This results in cookies that are about the size of my open hand (much more fun and impressive)...and much better looking than my original version.<br />
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Bake for 22-24 minutes or until browned on top and dough is cooked through. Gently move onto a cooling rack for a few minutes. Serve warm, of if you need to, microwave for 10 seconds.<br />
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Unbaked cookies can be stored in the freezer (in case of
an emergency). Taking them from freezer to oven actually results in
really fluffy cookies in my experience.<br />
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I'm brainstorming and would love your ideas! What else can would you want to see baked inside a cookie? <br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com3tag:blogger.com,1999:blog-7094957353721588021.post-52209964798201474182012-04-18T23:08:00.000-07:002012-04-19T11:51:03.435-07:00flower fields forever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJU-t7VLRpLx9MY8G9QXORxPGjE9GZ3-YuEjfuyJnI1VC4RIvPmm-kDmSaFPRaeMzQi7fCCY7ltS7zMSG1wf5o0nrPtMddRhcXd_5O38ub1ZEmie42FhXpuEVHbJg069ukTmwwGqaJuxN/s1600/flower+fields.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJU-t7VLRpLx9MY8G9QXORxPGjE9GZ3-YuEjfuyJnI1VC4RIvPmm-kDmSaFPRaeMzQi7fCCY7ltS7zMSG1wf5o0nrPtMddRhcXd_5O38ub1ZEmie42FhXpuEVHbJg069ukTmwwGqaJuxN/s640/flower+fields.jpg" width="640" /></a></div>
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The Flower Fields are open till May 13this year!<br />
I had a bit of a Grand Canyon moment when I saw this in person. At some views, it just seemed to go on forever. They also have wagon rides, tulip fields, giant sunflowers, and different exhibits (succulents and orchids when I was there). So if you're a gardening geek like me, are looking for a good photo op, or need somewhere to take your mom for Mother's Day, go here! It's gorgeous. We didn't make it out to the Strawberry Fields which are located right next to the flower fields, but they apparently have strawberry picking. <br />
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5704 Paseo Del Norte<br />
Carlsbad, CA 92008<br />
760-431-0352<br />
www.theflowerfields.com<br />
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$11.00 for Adults, $10.00 for Seniors 60+, $6.00 for Children 3-10.<br />
Children 2 and under are free.<br />
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You can purchase tickets on site or online <a href="http://www.theflowerfields.com/get-tickets" target="_blank">here!</a><br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com1tag:blogger.com,1999:blog-7094957353721588021.post-4528340889025501472012-04-17T10:14:00.005-07:002012-04-17T11:04:51.512-07:00berry crisp<div class="separator" style="clear: both; text-align: center;">
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Spring = Sweet, tart, fresh berries (+ my favorite cookies) = Mixed Berry Amaretti Crisp. </div>
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I'm still going through this <a href="http://www.amazon.com/Ready-Dessert-My-Best-Recipes/dp/158008138X" target="_blank">book</a> and loving every single recipe I've tried. </div>
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<u><b>Topping:</b></u></div>
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3/4 cup flour</div>
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1/4 cup sugar</div>
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1/2 cup packed light brown sugar</div>
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3/4 cup crushed <a href="http://3letterwords.blogspot.com/2012/01/amaretti-cookies.html" target="_blank">Amaretti Cookies</a> (about 16 cookies)</div>
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1 teaspoon ground cinnamon</div>
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1/2 cup toasted almonds slices</div>
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1/2 cup unsalted butter, cut into 1/2 inch pieces, then chilled in the fridge.</div>
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You can make the topping in a food processor, but I did it with a fork/by hand. In a bowl, combine the flour, both sugars, cinnamon, almond slices. Crush amaretti cookies and add to the mixture. Add pieces of butter and combine till the dry ingredients start to hold together. </div>
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<u><b>Filling: </b></u></div>
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6 cups mixed berries</div>
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1/3 cup sugar</div>
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2 tablespoons AP Flour</div>
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2 teaspoons lemon juice </div>
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Arrange fruit in a baking dish, ramekin or bread pan in my case. (The juice from the fruit will come out during baking, so to prevent a mess, place a piece of foil under your dish to catch any spillage; or you can just fill your dish with less filling). Sprinkle with a generous amount of the topping mixture (enough to cover all the fruit). Bake at 375 degrees F for 40-50 minutes </div>
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Serve warm with a scoop of Vanilla Ice Cream</div>
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(I've tried the peach version and loved it as well. You can find that version and original recipe <a href="http://www.epicurious.com/recipes/food/views/Peach-and-Amaretti-Crisp-108094" target="_blank">here</a>)</div>
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-73757753845653266502012-04-10T11:00:00.000-07:002012-04-10T11:00:01.768-07:00jiro dreams<br />
<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/M-aGPniFvS0" width="560"></iframe><br />
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I watched this movie this weekend. In short, it was awesome and beautiful...and had me laughing at unexpected moments. And now, I'm thinking about mastery, hard work...and how to devise a plan to get a seat at his restaurant. I'm thinking I'll need a Japanese speaker, about $1,000...and a banana suit for good measure...<br />
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In the meantime, I'll spruce up on this sushi etiquette I stole from the amazing <a href="http://www.facebook.com/janetsicingonthecake" target="_blank">Janet</a> (another food artist, naturally).<br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-21785473630335646182012-04-09T22:04:00.001-07:002012-04-09T22:36:31.203-07:00complementary colors<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
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Have you guys tried purple carrots? Someone gave me some to try a while ago and though I don't taste a difference, they're pretty to look at, no? I'm digging the golden beets though (pun intended)...I also like that my hands and towels (and sink, face, clothes, kitchen handles) weren't stained pink after I finished peeling/chopping them. (P.S.: Why does the phone always seem to ring or my face start to itch when I'm in the middle of cutting beets?)<br />
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Anyways, I'm kind of a sucker for things like this...funky looking foods, miniature zucchinis, oddly shaped apples, <a href="http://en.wikipedia.org/wiki/Cherimoya" target="_blank">cherimoyas</a>, <a href="http://www.downtoearth.org/health/nutrition/okinawan-sweet-potato-purple-powerhouse-nutrition" target="_blank">Okinawan sweet potatoes</a>, and the like... <br />
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Sometimes it's just fun to cook with food that makes you feel like you're living in a Dr. Seuss book. I recommend it!<br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com1tag:blogger.com,1999:blog-7094957353721588021.post-65933383043077830212012-03-30T00:30:00.000-07:002012-03-30T00:30:00.501-07:00under construction<br />
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Made a few changes to the blog...and I foresee it changing some more! I hope the pages make it a little more user friendly and easy on the eyes. I even learned some fancy html and added a shnazzy Facebook like button. <br />
I'd gladly welcome any feedback or suggestions! Thanks for stopping by and for your comments--never unappreciated. Have a nice weekend!<br />
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anabel xx<br />
<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com6tag:blogger.com,1999:blog-7094957353721588021.post-4997436623597156552012-03-26T01:00:00.000-07:002012-03-26T01:00:02.504-07:00white bean and chicken chili<div class="separator" style="clear: both; text-align: center;">
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Nothing like a warm bowl of chili on a cold, rainy day. Served with some corn bread and this pretty much seals the deal for me. I omitted/substituted a few ingredients from the original (found <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/white-bean-and-chicken-chili-recipe/index.html" target="_blank">here</a>) per user comments and because I didn't have some of them handy. The outcome still delivered a tasty alternative to the normal tomato based kind. The combination makes for a super hearty and flavorful chili, with a slight kick. I love the texture and crunch the corn adds to the whole thing.<br />
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<u>Ingredients:</u><br />
2 Tablespoons olive oil<br />
1 large onion, chopped<br />
6 garlic cloves, minced<br />
2 pounds of chicken breast, chopped (or you could use rotisserie chicken, just add it later in the cooking process)<br />
1 teaspoon salt (more to taste)<br />
2 Tablespoons ground cumin<br />
1 tablespoon dried oregano<br />
2 teaspoons chili powder<br />
2 (15-ounce cans) cannellini or other white beans, rinsed and drained<br />
1 bunch (about 1 pound) kale or Swiss chard, stems removed, and chopped into 1-inch pieces<br />
11/2 cups frozen corn, thawed<br />
4 cups low-sodium chicken stock<br />
1/2 teaspoon crushed red pepper flakes<br />
Freshly ground black pepper to taste <br />
Parmesan cheese <br />
1/4 cup flat leaf parsley, chopped<br />
<a class="crosslink" href="http://www.foodterms.com/encyclopedia/parsley/index.html"></a><br />
<br />
In a large saucepan, heat oil on medium-high heat. Add the chopped onions and cook for about 5 minutes, until onions are translucent. Lower heat if they start to brown too quickly. Add garlic and cook for another minute. Add chopped chicken, salt, cumin, oregano, and chili powder, and stir till chicken is cooked through.<br />
<br />
Add beans, kale or Swiss chard, corn, and chicken stock. Stir ingredients and bring to a simmer. Use a wooden spoon to scrape any browned bits that got stuck to the bottom of the pan. Let simmer for about 40-50 minutes until the stock has reduced by half and the chili has thickened. Add the red pepper flakes and simmer for 10 more minutes. Add salt and pepper to taste.<br />
<br />
Spoon into a large bowl, sprinkle with Parmesan cheese and parsley and enjoy thoroughly.<br />
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<br /><br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com3tag:blogger.com,1999:blog-7094957353721588021.post-30384394602321636592012-03-21T13:56:00.001-07:002012-12-08T16:50:26.279-08:00ensalada azteca<br />
<img alt="Photobucket" border="0" height="480" src="http://i1094.photobucket.com/albums/i445/anabeljchoi/aztecafinal2.jpg" width="640" /><br />
<br />
There’s a <a href="http://nativefoods.com/" target="_blank">vegan restaurant</a> in my neighborhood that, along
with <a href="http://3letterwords.blogspot.com/2011/12/all-hail-kale-salad.html" target="_blank">this recipe</a>, makes me believe I could live off vegan food, climb trees, climb mountains, etc. all the live long day. (I say this with the caveat that they have
these awesome nachos, corn bread, a decent cheesecake as well).
<br />
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This salad was the first thing I had there…and tried to
recreate a few months later for one of my first dates with Abe many a years
ago. My memory failed me as I ended up with a bowl of romaine, quinoa and honey
mustard dressing. Fail.</div>
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Anyways, redemption came when I found this recipe on the Native Foods Blog <a href="http://blog.nativefoods.com/nativefoods/2011/03/chef-tanyas-ensalada-azteca-for-one-minute-meals-on-kmir6.html" target="_blank">here</a>. It’s all
kinds of crisp veggies, and the raisins and sunflowers add an unexpected flavor
and texture to it; not to mention the subtle kick from the cayenne. Pow.</div>
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Altogether, I’m a fan. The ingredient list seems long, but
you’ll have leftover dressing and a big, heaping, delicious, beautiful salad at
the end of it. <br />
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<u><b>For the Mango Lime Dressing:</b></u></div>
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Combine the following ingredients in a mixer and blend till smooth.
Allow the dressing to sit before serving so the flavors can come together. *Note
that the dressing comes out pretty thick, so you might have to use a spoon to
drizzle it over your salad (vs. pouring it out of the blender or bottle). <br />
<br /></div>
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<b>1 cup of fresh (or
frozen) mango</b></div>
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<b style="mso-bidi-font-weight: normal;">½ cup sunflower oil
(I used canola; any neutral flavored oil will work)</b></div>
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<b style="mso-bidi-font-weight: normal;">¼ cup maple syrup</b></div>
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<b style="mso-bidi-font-weight: normal;">¼ cup fresh lime
juice</b></div>
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<b style="mso-bidi-font-weight: normal;">1 Tablespoon rice
vinegar </b></div>
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<b style="mso-bidi-font-weight: normal;">1 ½ teaspoon salt</b></div>
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<b style="mso-bidi-font-weight: normal;">1 ½ teaspoon fresh
grated ginger</b><br />
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<u><b>Tomato Mixture:</b></u></div>
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Combine the following ingredients in a medium bowl and toss
to combine. </div>
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<b style="mso-bidi-font-weight: normal;">1 cup tomato, chopped</b></div>
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<b style="mso-bidi-font-weight: normal;">1 cup cucumber,
peeled + chopped</b></div>
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<b style="mso-bidi-font-weight: normal;">1 cup jicama, chopped
</b></div>
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<b style="mso-bidi-font-weight: normal;">1 cup avocado,
chopped</b></div>
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<b style="mso-bidi-font-weight: normal;">½ cup red onion,
minced</b></div>
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<b style="mso-bidi-font-weight: normal;">2 Tablespoon fresh
lemon juice</b></div>
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<b style="mso-bidi-font-weight: normal;">½ teaspoon salt</b></div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-ELDkU62LsZA/T2o3j-Pd9fI/AAAAAAAAEkw/GOO1_o61p1A/s1600/azteca+chopped.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ELDkU62LsZA/T2o3j-Pd9fI/AAAAAAAAEkw/GOO1_o61p1A/s640/azteca+chopped.jpg" width="640" /></a><u><b>Additional ingredients:</b></u></div>
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<b style="mso-bidi-font-weight: normal;">2 cups of mixed
greens</b></div>
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<b style="mso-bidi-font-weight: normal;">1 cup quinoa</b>,
cooked according to instructions and cooled</div>
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<br />
<u><b>Topping: </b></u></div>
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<b style="mso-bidi-font-weight: normal;">4 Tablespoons
sunflower seeds</b></div>
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<b style="mso-bidi-font-weight: normal;">4 Tablespoons raisins
or chopped dates</b></div>
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<b style="mso-bidi-font-weight: normal;">Slices of fresh mango</b></div>
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<b style="mso-bidi-font-weight: normal;">Cayenne pepper
(optional)</b><br />
<b> </b></div>
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<u><b>To assemble Salad: </b></u></div>
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Divvy up the mix greens onto 4 plates. Top with equal
amounts of quinoa, then drizzle with 2 Tablespoons of dressing.<br />
Top with Tomato Mixture and drizzle with more dressing.
Garnish with sunflower seeds, raisins, and fresh mango. Sprinkle with a dash of
cayenne pepper if you don’t mind a kick. Serve and enjoy. </div>
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anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-65636323745116144112012-03-20T23:03:00.001-07:002012-03-20T23:05:26.374-07:00happy first day of spring!<div class="separator" style="clear: both; text-align: center;">
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<br />
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<br />
<span style="font-size: small;">{Pictures from my mom's most beautiful garden.} </span><br />
<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-461456267739260992012-03-15T12:06:00.000-07:002012-03-15T12:06:00.386-07:00chevron details<div class="separator" style="clear: both; text-align: center;">
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Eye catching chevrons. How beautiful is this wall? It makes me want to own a home...or at least just an entryway. :)<br />
<a href="http://www.apartmenttherapy.com/sarahs-stylish-west-village-ho-163891" target="_blank">1) Apartment Therapy</a> | <a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=20659470" target="_blank">2) UO</a> | <a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=23507817&navAction=jump&isProduct=true&parentid=MORE%20IDEAS&isProduct=true&cross-sell=true&guide-bn=true" target="_blank">3) UO </a><br />
<a href="http://www.etsy.com/listing/83523566/red-stripe-chevron-pattern-275-x-4-in" target="_blank">4) Pretty Tape </a>| <a href="https://pinterest.com/anabelchoi/" target="_blank">5) Pinterest</a> via <a href="https://pinterest.com/silverpencils/" target="_blank">Brandi</a> via <a href="http://notetosarah.tumblr.com/post/16375309304" target="_blank">Note to Self</a><br />
<br />
<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com4tag:blogger.com,1999:blog-7094957353721588021.post-66025193389129673272012-03-14T22:35:00.001-07:002012-03-14T22:35:36.120-07:00roasted vegetables with a lemon-tahini dressing<div class="separator" style="clear: both; text-align: center;">
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<br />
Another David Lebovitz (<3) recipe. The dish he created in an effort to clear out his refrigerator, is now one of my favorite, staple recipes. I'm trying to eat less meat/chicken these days, so this has been in frequent rotation when I'm looking for something flavorful, filling, and vegetarian . You can use any combination of vegetables and add more herbs, like dill as David suggests for a more Mediterranean feel. I'm back on my <a href="http://3letterwords.blogspot.com/2011/04/senses.html" target="_blank">kabocha pumpkin</a> kick so added that to the mix, but besides a few minor adjustments, I stuck pretty closely to the <a href="http://www.davidlebovitz.com/2012/01/wild-rice-salad-recipe-with-roasted-vegetables-and-lemon-tahini-dressing/" target="_blank">original</a>. I think I'll add some Garbanzo beans next time. <br />
<br />
<br />
<u>Ingredients:</u><br />
3/4 cup wild or mixed brown rice<br />
6 cups peeled and cubed root vegetables (I used carrots, kabocha pumpkin, beets. Broccoli also tastes great)<br />
Olive oil<br />
Sea salt and black pepper<br />
2 spring onions or green onions, minced<br />
1/2 cup chopped fresh parsley and chives (or other favorite herbs)<br />
Toasted almonds or sunflower seeds (optional)<br />
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<u>To make Lemon-Tahini Dressing, combine:</u><br />
1/4 cup Tahini (essentially a sesame paste; also used to make hummus)<br />
1 tablespoon of fresh squeezed lemon juice<br />
3 tablespoons water<br />
3-4 cloves garlic, peeled and minced<br />
1 teaspoon soy sauce<br />
*Add more lemon juice or salt if needed. <br />
<br />
Cook rice according to instructions. After cooking, move rice into a bowl and let cool. <br />
<br />
Preheat oven to 375 degrees. Toss the vegetables with olive oil, salt and freshly ground pepper. <br />
<br />
Spread the vegetables in an even layer on a baking sheet, and bake for 30-45 minutes, or until vegetables are cooked through. Stir once or twice while baking to keep vegetables from burning. Remove from heat and let cool. <br />
<br />
<br />
This dish is best served at room temperature. When you're ready to serve, arrange rice in a bowl, top with plenty of vegetables, drizzle with a generous amount of dressing on top, and add a few spoons of the green onion/herb mixture. Finally sprinkle with almonds! Stir and feast. :)<br />
<br />
Make ahead: If you plan on making enough for leftovers or for the lunch the next day (which I always do), just keep all the elements separate (rice, vegetables, and dressing). Otherwise, the tahini dries out the dish.<br />
<br />
Serves 4-6. <br />
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<img alt="Photobucket" border="0" height="480" src="http://i1094.photobucket.com/albums/i445/anabeljchoi/roastedveggieswithtahinisauce.jpg" width="640" /><br />
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-37118265637171918882012-03-12T23:13:00.000-07:002012-03-12T23:13:17.689-07:00{animal}<div style="text-align: center;">
Wyoming | <a href="http://www.silverpencils.blogspot.com/" target="_blank">Brandi</a></div>
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CA | Anabel </div>
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Bangkok, Thailand | from the archives...</div>
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com2tag:blogger.com,1999:blog-7094957353721588021.post-26509493138304901062012-03-06T01:00:00.000-08:002012-03-06T01:00:09.245-08:00italian chicken salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4c3BS2iMLi1Fvp9bguzHIaJP9XxxEuky7tTj2pg4RfLhp6Eaz1tPeiXGmbQ6rv8dN7oHYijPUGGOTtgnypoTsTgti6KUb-YVMYa8lsHDW1BjulubUDmv3twhR1bGZI5pm2KLX5bWSZij/s1600/chix+lettuce+cup+header.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4c3BS2iMLi1Fvp9bguzHIaJP9XxxEuky7tTj2pg4RfLhp6Eaz1tPeiXGmbQ6rv8dN7oHYijPUGGOTtgnypoTsTgti6KUb-YVMYa8lsHDW1BjulubUDmv3twhR1bGZI5pm2KLX5bWSZij/s640/chix+lettuce+cup+header.jpg" width="640" /></a><br />
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Sorry to have been m.i.a. last week. Things got bizzay!...and sleep became the priority over blogging. Anyway, I'm back now...with an easy, light appetizer recipe from my girl, <a href="http://www.foodnetwork.com/giada-de-laurentiis/index.html" target="_blank">Giada</a>. </div>
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I made this <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/italian-chicken-salad-in-lettuce-cups-recipe/index.html" target="_blank">recipe</a> a while back for Abe's birthday dinner. I was looking for a quick recipe to add to the other Italian-ish themed dishes (although I'm not quite sure what makes this Italian besides that fact that Giada says it is...oh, or maybe the Italian parsley?) Regardless, it's a keeper. I was craving it again recently, so my measurements are for 1 rotisserie chicken, which is still a lot. But it's light, super simple, and versatile. Serve in a lettuce cup, with crackers, or even in a sandwich. I tweeked it ever so slightly (namely just took out the capers and reduced the oil in the vinaigrette). Enjoy. </div>
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<a href="http://i1094.photobucket.com/albums/i445/anabeljchoi/Winter%202012%20blog/ingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Photobucket" border="0" height="461" src="http://i1094.photobucket.com/albums/i445/anabeljchoi/Winter%202012%20blog/ingredients.jpg" width="640" /></a><span style="font-size: small;"><u><b>Ingredients:</b></u></span><br />
<span style="font-size: small;">Shredded chicken from 1 rotisserie chicken </span><br />
<span style="font-size: small;">1/2 cup thinly sliced red onion</span><br />
<span style="font-size: small;">3/4 cup chopped roasted red + yellow bell peppers</span><br />
<span style="font-size: small;">1/4 cup fresh Italian parsley, chopped </span><br />
<span style="font-size: small;">Salt + Pepper </span><br />
<span style="font-size: small;">1/4 cup slivered or sliced almonds, toasted</span><br />
<span style="font-size: small;">butter lettuce leaves </span><br />
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<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;"><u><b>For the Red Wine Vinaigrette:</b></u></span></div>
<span style="font-size: small;">1/4 cup red wine vinegar</span><br />
<span style="font-size: small;">1/8 cup lemon juice</span><br />
<span style="font-size: small;">1 teaspoon honey</span><br />
<span style="font-size: small;">1 teaspoon salt</span><br />
<span style="font-size: small;">Freshly ground black pepper</span><br />
<span style="font-size: small;">4 tablespoons olive oil</span><br />
<span style="font-size: small;">Combine all the ingredients in a bow and whisk with a fork; slowly add the oil until well incorporated. </span><br />
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<span style="font-size: small;">For the Chicken Salad</span><span style="font-size: small;">, toss together the shredded chicken, bell peppers, onion, <br />parsley. Add enough vinaigrette so the mixture is not dry. Add salt and pepper to taste. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3chtAVxwteOz7MuVAoK2EkCCBRNnw89QyMBoCTQu05ENvmkkAY4P6v8i7rGZRkJjybb3sd4h_WU4wcgxBo2cqm9nopG94q5aGB8kfQ8RVW973aGWL7MjvF5uj-k8tF-U8OW5i5c181LS/s1600/chix.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3chtAVxwteOz7MuVAoK2EkCCBRNnw89QyMBoCTQu05ENvmkkAY4P6v8i7rGZRkJjybb3sd4h_WU4wcgxBo2cqm9nopG94q5aGB8kfQ8RVW973aGWL7MjvF5uj-k8tF-U8OW5i5c181LS/s640/chix.jpg" width="640" /></a><span style="font-size: small;">Scoop into lettuce cups and top with almonds. </span><span style="font-size: small;">[I like to add the almonds on top right before serving, but feel free to mix them in the step above.] </span><span style="font-size: small;">That's it. :)</span><br />
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<span style="font-size: small;">This can be made a few hours ahead. Just keep refrigerated and scoop into lettuce cups before serving. </span></div>
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<br />anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-78035650767156491752012-03-05T01:00:00.000-08:002012-03-05T01:00:06.082-08:00{red}NYC | David<br />
Jackson, Wyoming | <a href="http://www.silverpencils.blogspot.com/" target="_blank">Brandi</a><br />
Seoul, Korea | <a href="http://www.seoulgrub.com/" target="_blank">James</a><br />
Boston, MA | Helen<br />
California | Anabel
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<br /></div>anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0tag:blogger.com,1999:blog-7094957353721588021.post-3136128712881444092012-02-24T07:00:00.000-08:002012-02-24T07:44:06.316-08:00{close up}Cambodia | Andrea<br />
El Peñon de Guatapé, Colombia | John C.<br />
Seoul | <a href="http://www.seoulgrub.com/" target="_blank">James</a><br />
San Francisco | <a href="http://hanachungphotography.com/" target="_blank">Hana </a><br />
California | Anabel <br />
...and a cameo from Pax.<br />
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<br /></div>anabelhttp://www.blogger.com/profile/13492259092947337460noreply@blogger.com0