tag:blogger.com,1999:blog-8587280854240340952024-03-05T08:11:18.461-05:00The Accidental ChefAmanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-858728085424034095.post-66386926605598263082016-02-22T08:18:00.000-05:002016-02-22T09:21:30.194-05:00Post 114 ~ A once-in-a-lifetime experience... recreated. (sorta.)<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-5pJwI4pGjls/VssDxpZzgqI/AAAAAAAAxJY/hZZXov8d5lI/s1600/DSC03400.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://2.bp.blogspot.com/-5pJwI4pGjls/VssDxpZzgqI/AAAAAAAAxJY/hZZXov8d5lI/s320/DSC03400.JPG" width="320" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;">It's been a while, fair readers, and the reason is because I am currently teaching four classes, with over two hundred and fifty students (263, but who's counting?) and am facing a life change that I will write about in a separate post soon on my Singapore blog. But until then, let us focus on the present.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Singapore is on its final day of Chinese New Year celebrations. For the fourth year in a row, I have been generously hosted by my "Japanese Mom and Dad" for the holiday break. As you'll remember, last year we went to <a href="http://leftorrightsingapore.blogspot.sg/2015/03/catching-up-and-catching-my-breath.html" target="_blank">Nagano to see the snow monkeys</a>, the year before that took us to <a href="http://leftorrightsingapore.blogspot.sg/2014_03_01_archive.html" target="_blank">Hokkaido for the Winter Festival</a>, and the year before that saw my very <a href="http://leftorrightsingapore.blogspot.sg/2013_04_01_archive.html" target="_blank">first visit to Japan</a> with my mom and dad to visit my Japanese mom and dad, the latter of whom took us on such an incredible tour of Japan, we believe we saw a month's worth of sites in eight days.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">But again - back to the present. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This year, my incredible hosts took me up through the mountains, on planes, in trains and automobiles, to Shirakawago, a 300-year-old village nestled in the high northern mountains. The air is a clear, crystalline variety one would expect to find in the Alps. The houses, too, have an alpine feeling, as they are structured with an A-frame not unlike their European cousins, only the Shirakawago variety is in a nearly perfect equilateral triangle. The village has survived, to my understanding, for centuries due to the following reasons:</span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">The village is extremely remote. I cannot imagine a neighboring, hostile clan saying, "Let's cross these mountains in the sub-zero temperatures so we can capture those twelve houses over there."</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The houses were built with nothing but solid wood beams, thatched roofs and rope. So, during the inevitable earth quakes - picture a rope bed - the frame shifts, but settles back into place.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">The fires kept burning in the center of the dwelling served not only to warm the premise, but also to effectively carbonize the wood.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Miso.</span></li>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-7kpuRj0BVCw/VssD56Pq_NI/AAAAAAAAxJc/YBeRNtZn2Qw/s1600/DSC03450.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://1.bp.blogspot.com/-7kpuRj0BVCw/VssD56Pq_NI/AAAAAAAAxJc/YBeRNtZn2Qw/s320/DSC03450.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">A woman selling miso (in the barrels) to patrons.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Alright, the fourth reason is not historically proven, but I think miso helps. Miso, for the uninitiated, is fermented soybean paste prized for its versatility, health benefits and "umami" flavoring (a secretly distinct flavor that our tongues cannot quite compute - a mix of savory, sweet, and something... else...). Miso is used in soups, cooking, and is as versatile as regions that make it.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The miso in these high mountain regions is characterized by its sweet, nutty flavors, created by sugars and sake. Mmmmm... sake. See? I told you there was a reason these people have survived centuries in freezing temperatures.</span></div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-o9nJYye0P9M/VssE-Q_RqdI/AAAAAAAAxJs/L9fwXzwT0jE/s1600/DSC03419.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://2.bp.blogspot.com/-o9nJYye0P9M/VssE-Q_RqdI/AAAAAAAAxJs/L9fwXzwT0jE/s320/DSC03419.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Our server is demonstrating the proper way to cook hoba miso.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">One evening while traveling through the region (more on this entire trip in a blog post to come in LeftorRight), Tetsuji took us to a small, local restaurant that specialized in <i>hoba miso</i> - a magnolia leaf on which miso was spread, and meat was cooked, over an open flame. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Naturally, I'm game for any new dining experience.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">There are those moments in life where you taste something and you know you'll never taste anything quite like it again. It might be a perfectly prepared family dinner. A glass of rare wine. And sometimes, it's a travel experience (my first and only experience with clotted cream in Cornwall, England comes to mind). This was one of those times.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The miso is sweet, but savory. The famed Hida beef that is cooked in it is melt-in-your-mouth delicious. I admit to shamelessly scraping my chopsticks across the singed leaf to get every. last. bit.</span></div>
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<a href="https://2.bp.blogspot.com/-Xm0ahWzc1yQ/VssFYfnXMVI/AAAAAAAAxJw/mdAMH_P0Pkw/s1600/DSC03438.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="179" src="https://2.bp.blogspot.com/-Xm0ahWzc1yQ/VssFYfnXMVI/AAAAAAAAxJw/mdAMH_P0Pkw/s320/DSC03438.JPG" width="320" /></span></a><span style="font-family: "georgia" , "times new roman" , serif;">And then Tetsuji said I could buy some in a market the next day.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">We went to a morning market at a sleepy, quaint village on a blindingly bright winter day. The air was crisp, our breath hung in the air and the water was so clear, we could clearly see koi in the river like bright, orange jewels.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I purchased a pack of three hoba miso sets - three magnolia leaves artfully folded around packets of the rich, reddish-brown miso.</span></div>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-eVR8kPNogR8/VssHa6-CrfI/AAAAAAAAxKA/7daAauHFOTE/s1600/20160222_190552.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="200" src="https://4.bp.blogspot.com/-eVR8kPNogR8/VssHa6-CrfI/AAAAAAAAxKA/7daAauHFOTE/s200/20160222_190552.jpg" width="185" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">How do I love thee? Let me count the ways.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">I packed them so cautiously in my suitcase. When I returned to Singapore, I pondered them for a number of days. When to cook with them? How to cook with them?</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Which brought back a wonderful sensation, one that I have not truly felt for four years, since I moved abroad: The feeling of planning a meal. No. Not a meal. A culinary experience.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">My life in Singapore is structured around a very hectic schedule and grocery stores that are unpredictable. I do most of my shopping online, and often find myself facing unique situations, like the time the grocer I depended on inexplicably stopped carrying milk. For a month. Now I always keep a quart in the freezer.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">But this was different. I <i>had </i>the most crucial ingredient. Now for the rest.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This was a very long warm-up, but I assure you, it's worth the wait. And if you can't get hoba miso (which, I regret to say, can only be purchased from the Takayama region of Japan), I believe you would enjoy cooking a meal over any style of miso. I know for a fact, after desperate research, that you can find a wide variety of <a href="https://www.wegmans.com/webapp/wcs/stores/servlet/ProductListView?forwardto=ProductListView&Ne=5&Ntt=miso&Ntk=All&langId=-1&storeId=10052&Ntx=mode+MatchAllPartial&N=207&catalogId=10002&Nu=P_CATENTRY_ID&Nty=1" target="_blank">miso at Wegmans</a>. Go figure. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here's what you'll need:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Meat of choice. I chose chicken fillets (cut into bite-sized piece) for economical ease</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Leeks sliced as thin as you can</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Japanese pumpkin or any squash, cubed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Sliced mushroom of choice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Edamame beans</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Rice</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Miso (of course)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">~ Magnolia leaf (if possible)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I soaked the magnolia leaf while preparing my other ingredients. I sliced the leeks, mushrooms and the pumpkin, and steamed the latter in the microwave for one minute. I cut up the chicken tenders. I placed the leaf on a pan with a little oil, which I rubbed over the leaf, as well. Onto the leaf went the miso.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I licked the spoon clean. I cannot overstate how good this miso is.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Onto that went my ingredients, in an attempt at replicating the careful, artful arrangements I had seen countless times while dining in Japan. Food is an artform there, and it is presented as such. Color is balanced with size, texture, shape and flavor. I made a large batch of food, because I was planning on leftovers for later in the week.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">I should also mention at this point that I cheated and bought pre-cooked rice.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Here you can see the progression of the meal. I kept the heat at low-medium the entire time. The miso occasionally hits the pan and pops, and I also didn't want to scorch the leaf. I stirred it around a bit, until everything looked beautiful, golden and done. It smelled soooooo good!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I layered some rice in the bowl and the chicken and veggies and yummy, yummy miso on top of it all.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">It. was. AMAZING. I am so happy that I have two more packages of this, and even though I know I can't get the same thing back in the States, I think that cooking with miso will become a regular occurrence for the Accidental Chef...</span></div>
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<a href="https://1.bp.blogspot.com/-bgtXifP5VMg/VssICAa7FhI/AAAAAAAAxKg/jOKNgQ2ObH0/s1600/20160222_200239.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="180" src="https://1.bp.blogspot.com/-bgtXifP5VMg/VssICAa7FhI/AAAAAAAAxKg/jOKNgQ2ObH0/s320/20160222_200239.jpg" width="320" /></span></a><span style="font-family: "georgia" , "times new roman" , serif;">I served tonight's meal with a mellow French Cabernet Sauvignon. It was oaky in a way that </span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">complemented the aged flavor of the miso, but fruity in a way that offset the saltiness, too. All in all, a delicious, international affair.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">And this is where I leave you, fair readers, until another post. Be sure to watch my Singapore blog for a post about the rest of my fabulous adventure in Japan, as well as updates about my incredible time here on this side of the planet.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Until then...</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Yours in the love of good food and wine, and incredible life experiences,</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">AL</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">~~~~~~~~~~~~~~~~~</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com2tag:blogger.com,1999:blog-858728085424034095.post-60848841097175476192015-11-10T00:53:00.002-05:002015-11-10T04:08:40.220-05:00Post 113 ~ The Optically-Optimal Omelet<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-brghMdTH45c/VkGBYmIJTfI/AAAAAAAAtHg/5TZEASjC09Y/s1600/20151110_130212.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-brghMdTH45c/VkGBYmIJTfI/AAAAAAAAtHg/5TZEASjC09Y/s320/20151110_130212.jpg" width="320" /></a></div>
Today I completed a goal I've been trying to reach for two decades. And I only set one (very small) kitchen fire.<br />
<br />
It's been twenty years since I took Life & Careers class at the Orchard Park Middle School. That's the class that used to be called Home Ec, but has gone through many iterations, and when my child takes it someday, it will probably be called something else. But two pinnacle learning moments stand out in my mind from that class:<br />
<br />
<div style="text-align: right;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-6Mm4VYg-n9g/VkGEj-G3PiI/AAAAAAAAtHw/PwN-X5LZWF0/s1600/A1996-00.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-6Mm4VYg-n9g/VkGEj-G3PiI/AAAAAAAAtHw/PwN-X5LZWF0/s200/A1996-00.JPG" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is my 6th or 7th grade<br />
school photo, complete with<br />
popular 90s "wispy" bangs<br />
and braces. You're welcome.</td></tr>
</tbody></table>
</div>
1.) Using a fork to make the little criss-cross pattern on the tops of peanut butter cookies is one of life's singularly pleasing experiences.<br />
<br />
2.) I cannot make an omelet to save my life.<br />
<br />
I tried. I really did. Despite Mrs. Huen's careful guidance, I just could never get the spatula to gracefully glide along the pan and turn that golden full moon into a half moon of egg like the other kids could. I resolved myself to making other egg dishes - mostly scrambled, poached, or my other specialty: Eggs Over Violent (nothing is ever "easy" with eggs for me).<br />
<br />
But today, for some reason, I decided I needed to make an omelet. Here's what I used:<br />
<br />
<ul>
<li>2 eggs scrambled with a splash of milk</li>
<li>One shredded brussel sprout</li>
<li>Half a tomato</li>
<li>Several thin onion slices</li>
<li>Butter</li>
<li>Garlic salt</li>
<li>Cheddar cheese</li>
<li>Mozzarella cheese</li>
<li>Chives</li>
</ul>
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In my smaller stick-free pan, I melted some butter and sauteed the veggies. When they were cooked, I slid them onto a plate, and into the pan went the scrambled egg.</div>
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Here's where things started out really, really good.</div>
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The egg gently cooked in the pan, and I rotated the pan around to get the liquid egg nicely spread around the edges. Mrs. Huen would be proud. When the liquid bit was concentrated just in the very center, I put my ingredients onto one half and topped it with shredded cheddar. Mmmmm... Melty cheese...</div>
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Wait! Focus! </div>
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<br /></div>
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: : PAUSE : : </div>
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In my defense, the spatula I've gotten in this semester's apartment is awful. It's curved up on the sides, and the other option is a small, blunt wooden spatula. I tried using both at once today.</div>
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<br /></div>
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: : UNPAUSE : :</div>
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I slid the wooden spatula around the edge, and it immediately started to shred. I pushed it and prodded it and instead of all of it flipping at once, just the outer edge flipped - kind of a 1/3 flip instead of a one half. Of course, the flipped edge immediately adhered to the melty cheese.</div>
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<br /></div>
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Don't panic. I grabbed the other spatula and slid it under and took the stubborn outer edge with my fingers to try to coax it over the rest of the way, burning my fingers in the process.</div>
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<br /></div>
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Then, I tilted the pan, hoping gravity would aid me. It did!</div>
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<br /></div>
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But about two inches of outer edge broke off of the omelet and flipped right on top of the electric burner.</div>
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<br /></div>
<div>
Soooo much smoke. </div>
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<br /></div>
<div>
I scooped it off the burner with the spatula and let it smolder away while I tried rescuing the omelet. Because now, it was flipped beautifully, but there was a burst-open tear right across the top. </div>
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<br /></div>
<div>
So I flipped the entire thing over. The underside is a hot mess. Quite literally. But the top is beautiful, as you can see in the picture above. It was truly photo-worthy, especially after I slid it expertly (ha!) onto a plate and topped it with shredded mozzarella and chives.</div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMM3i1xZqlR-XIfbmpRe5oZP5M5KWw1Bm4_LrT9giQ61MtY9LRqNSd94MOJil39kr6To57Ff0hsdp-h_CFqM_GHvyv0lCIj7aKrcGF1BVS2Y5C7HwkerkWa-usJa_63CNl69orPHYGLk/s1600/IMAG3559+%25282%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvMM3i1xZqlR-XIfbmpRe5oZP5M5KWw1Bm4_LrT9giQ61MtY9LRqNSd94MOJil39kr6To57Ff0hsdp-h_CFqM_GHvyv0lCIj7aKrcGF1BVS2Y5C7HwkerkWa-usJa_63CNl69orPHYGLk/s320/IMAG3559+%25282%2529.jpg" width="143" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Accidental Chef today.<br />
Well, a year and a half <br />
ago. But close enough.</td></tr>
</tbody></table>
<div>
And it tasted DIVINE. </div>
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<br /></div>
<div>
And so, my little Life & Careers readers, we have two lessons to take away from this post today:</div>
<div>
<br /></div>
<div>
1.) Looks don't always matter - it's what's inside (melty cheese! sauteed veggies!) that's important and</div>
<div>
<br /></div>
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2.) Don't believe every perfect photo you see in a cooking blog! And don't underestimate the hard work and struggle that might have gone into it.</div>
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<br /></div>
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But in the end, it was totally worth it. I've gained practice, and I think with the right utensils, I might actually master the omelet someday. In the mean time, I devoured this one with a hot cup of coffee, and am now ready to continue grading!</div>
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<br /></div>
<div>
Yours in the love of good food, lessons and experience,</div>
<div>
AL</div>
<div>
<br /></div>
<div>
<div>
<br /></div>
<div>
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span></div>
<div>
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
</div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-49752987378352529392015-09-28T10:09:00.001-04:002015-09-28T10:15:35.600-04:00Post 112 ~ More meal prep - Helped along by my new favorite kitchen gadget<span style="font-family: Georgia, Times New Roman, serif;">Remember in <a href="http://accidentalchef527.blogspot.sg/2015/07/post-110-finland-inspired-fish-and.html" target="_blank">Post 110</a> when I finally worked up the courage to try my convection oven? MAN I wish I had gotten braver sooner. The convection oven is fast, convenient, and makes prepping my week's meals SO easy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Here's what's on the menu for this week:</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Monday is my day off, so I made a pizza. Another post will be coming soon about that!</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tuesday: Savory orange glaze pork chop with green beans and roasted pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Wednesday: Leftover roasted chicken (another post soon on that) with potato and brussels sprouts</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Thursday: Greek marinade pork with Brussels sprouts (can you tell I splurged on an order of them?) and some roasted pepper</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Friday: Tangy chicken breast with - wait for it... well, you already know.</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;">Here's what you'll need:</span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">~ Brussels sprouts - about 10-15, <a href="http://accidentalchef527.blogspot.sg/2014/09/109-tuna-steak-and-veggies-at-price.html" target="_blank">shredded</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ Green beans</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ 1 Orange pepper that has to be eaten soon Or Else</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ Leftover roast chicken and potato (I'm totally cheating a little on this post)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ 2 pork chops</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Seasonings:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ 5 shakes of Worcestershire sauce</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ 2 single serve packs dressing: Greek and French</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ 1 tsp brown sugar</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ about 1/4 cup orange juice</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ Chives</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ Garlic salt</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ EVOO</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">~ Butter</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">All these meals really take is just a little forethought. Earlier today I got two pork chops and a chicken breast out to thaw. Once they thawed, I put them each in a ziplock bag. Onto one pork chop went a single-serve packet of Wegman's Greek dressing (yes, I bring half of Wegman's grocery store with me when I travel to Singapore). Onto the other pork chop I shook some Worcestershire sauce and orange juice (I'm a big fan of impromptu marinades). Onto the chicken breast went Wegman's French dressing and about a teaspoon of brown sugar. Into another bag went the sliced pepper with some EVOO and garlic salt. I let them marinate for a few hours. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Before I prepared to cook them, I sliced and steamed the brussels sprouts and beans, and prepared them in the containers. Then it was time for the fun part. This time, I had decided to go all out with the convection oven. I set everything onto the rack like this:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Then I topped the Worchestershire pork chop with some chives, and put the whole thing in the convection oven, set it on "steak" for "0.8 kg" because I don't speak metric and have no idea what I'm doing, and turned it on.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">About halfway through, it instructed me to flip everything, and at this point, it was looking like I was going to have to add more time, but surprisingly, when the timer went off, everything was cooked - I poked a knife into each piece of meat and juices ran clear. I was happy that the peppers even had a little browning to the edges that nicely roasted veggies can get!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Into containers they went, I made myself a pizza for dinner, and cleaned up the kitchen (really, I only had a cutting board, some utensils and the rack and pan to clean - that's it!) and settled in for the evening knowing that when I come back from my long, late days, dinner will be waiting for me! With a glass of wine, of course.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Ooh! That reminds me! I've discovered a really nice wine, and it seems to go on sale quite frequently! <a href="https://www.grantburgewines.com.au/wine/gb-56-shiraz/" target="_blank">Grant Burge Shiraz</a>, from South Australia is my new favorite! It is big on flavor and not "harsh" like a lot of the *ahem* <ahem>less expensive *ahem* wines <ahem> that I've been finding. The best part is that this one is frequently on special, so I bought another bottle as well as a cabernet sauvignon to try. Life is looking up for the Accidental Chef!</ahem></ahem></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yours in the love of good (convenient) food and good (and reasonably priced) wine,</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">AL</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
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<br /></div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-67025936133811381122015-09-11T11:05:00.000-04:002015-09-11T12:16:09.122-04:00Post 111 ~ Prepping ahead for a busy week<div class="separator" style="clear: both; text-align: center;">
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If you've been with me, loyal readers, these past six years, then you know that sitting down at the end of a day to a home-cooked meal and a glass of wine is one of my greatest joys. And although my schedule has gotten busier, it's still an aspect of my life that I've worked to maintain.<br />
<br />
Don't get me wrong - some nights, there's nothing quite like take-out in your pajamas. Or a Lean Cuisine when you're in a rush.<br />
<br />
But for the most part, I really enjoy eating something that I've prepared. But how to keep that habit going when you know you're facing a non-stop week?<br />
<br />
Watching my mom prepare dinners for my grandmother and for my dad to take to work has shown me that sometimes, it takes just a little more time to prep a couple meals at one time. So I've started doing just that.<br />
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On Mondays, I don't have classes, so in-between other tasks like class prep, laundry and errands, I spent a little time in the kitchen to prep lunches and dinners for the week - all in all, I'd say about 45 minutes in the afternoon and 30 minutes in the evening. Here's what I did, and here's what you'll need:<br />
<br />
Veggies:<br />
~ 1 small bag radishes<br />
~ 1 large zucchini<br />
~ 1 large carrot<br />
~ 2 peppers (red and yellow)<br />
~ 1 small onion<br />
~ 3 cloves garlic<br />
~ 3 tomatoes<br />
~ brussels sprouts (for later)<br />
<br />
Meat:<br />
~ 2 pork chops<br />
~ 2 small chicken breasts (or one large one, halved)<br />
<br />
Seasoning:<br />
~ Italian herbs (ratatouille)<br />
~ Garlic salt (1 chop)<br />
~ Rosemary (1 chop)<br />
~ Coarse dijon mustard (1 chop)<br />
~ Italian bread crumbs and parm (chicken)<br />
<br />
And EVOO and butter and salt, of course.<br />
<br />
First, I chopped up a bunch of veggies. Some went into a pot with onion and garlic for <a href="http://accidentalchef527.blogspot.sg/2013/09/post-104-where-in-world-is-accidental.html" target="_blank">ratatouille</a>, and others went into baggies with a little water to keep them crisp to take to work with hummus or dressing and a piece of fruit and a granola bar. I made short order of that job with a big chef's knife and a cutting board.<br />
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Once the ratatouille was sitting and resting and the veggies were stored in the crisper, I got the large chicken breast and two pork chops out of the freezer to thaw, then I busied myself with the rest of my day.<br />
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That evening, I heated some EVOO in a pan, and placed the pork chops in to start browning. One one chop, I placed a sprig of rosemary and garlic salt, and on the other, a teaspoon of coarse dijon mustard. While they were cooking, I shredded the <a href="http://accidentalchef527.blogspot.sg/2014/09/109-tuna-steak-and-veggies-at-price.html" target="_blank">brussels sprouts</a> (which I suppose I could have done earlier that day when I was prepping veggies) and steamed them right in a storage container, draining the water out and adding a bit of butter.<br />
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When the pork chops were finished, I transferred them to containers. I cut the chicken breast in half, and breaded it with Italian bread crumbs mixed with parmesan (my old <a href="http://accidentalchef527.blogspot.sg/2011/03/eighty-ninth-post-bruschetta-tortellini.html" target="_blank">standby</a>) and set them to sizzle in the same pan I had just cooked the pork in (I didn't feel the need to rinse it - it just added extra flavor!).<br />
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While the chicken was cooking, I placed the rosemary chop in the container with a hearty serving of ratatouille, and the dijon chop in the container with the brussels sprouts. I could have easily subbed another veggie for a serving of ratatouille, but I was really craving this dish and decided to have it a few times this week.<br />
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Once the chicken was done, I placed one half on a plate with our favorite Provençal concoction and the other in a container with another good scoop. The remaining ratatouille went into a ziplock bag and was laid flat in the freezer for fast thawing later this semester when I need a quick side.<br />
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One meal went on a plate, three meals went in containers. I stacked them in my fridge, and after late classes on Tuesday, Wednesday and Thursday, I had ready-made dinners that could be microwaved and ready to enjoy in two minutes flat.<br />
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With, of course, a nice glass of wine.<br />
<br />
Yours in the love of good food, good wine, and good, fast convenience,<br />
AL<br />
<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-31459985054717984462015-07-15T08:37:00.001-04:002015-07-15T08:37:57.312-04:00Post 110 ~ Finland-inspired fish and potatoes (Alternatively: I used my convection oven and the world didn't end)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXyuly5MpPshCFE9y3blJEsnqxxIawSG3ByligofHUsWr0Ic99usLR_yxssML9fYgYTyOkSrFgqzXyJEAKx6RBmisVKCxsNvkbx213dmdGYU1omIrbtSS8I_JYXmPTAnzw0Zq1fbhCO4/s1600/20150715_194712.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXyuly5MpPshCFE9y3blJEsnqxxIawSG3ByligofHUsWr0Ic99usLR_yxssML9fYgYTyOkSrFgqzXyJEAKx6RBmisVKCxsNvkbx213dmdGYU1omIrbtSS8I_JYXmPTAnzw0Zq1fbhCO4/s320/20150715_194712.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">So, that's a rather long title.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Just like it's been a rather long time since I've posted. My apologies. Life has this nasty habit of just HAPPENING the moment you turn your back.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Where was I? </span><span style="font-family: Georgia, 'Times New Roman', serif;">Ah, yes. Two stories go into the introduction of this evening's dinner:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">1.) My parents and I, during the summer break, took a lovely trip to the Baltic. We took an RCI cruise from Denmark to Stockholm, Tallinn, St. Petersburg and Helsinki and had many grand adventures along the way. We were surprised at the fact that the majority of the ports we visited were quite "citified" and so, the food offerings were largely restaurants that seemed to either be chains or restaurants reflecting a different culture than the one we were in (pizza and spaghetti in Denmark?). As it is the nature of a cruise that one visits the ports that are accessible by sea, I am sure that things are different when one ventures further inland, and indeed, our hopes are to return to Scandinavia to journey further into the heartland. But our most authentic "food moment" by far was in Helsinki, where we ventured to a local market, a magical produce/hot food fair, where we were lucky enough to eat our way through the town's culinary joys. We enjoyed salmon, potatoes, vegetables, chowder, even crepes. And the herb that was prevalent throughout in heaping spoonfuls (well, not on the crepes) was DILL. So that's story #1.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">2.) I live in fear of my apartment's convection oven. It's a microwave... and an oven. God didn't intend microwaves to get that hot. I used it once, in a past apartment, to make a pumpkin pie, but it found me plastered against the opposite wall the entire time, convinced the apartment was going to explode. If you follow my blog, you know I love to roast, broil steam and bake my food. But alas, I have been using a cooktop for the last three years. No more! I resolved that I would, this semester, the start of Year 4 in Singapore, use my convection oven. And so I did.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Here's what you'll need for tonight's dinner:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">~ A fillet of tilapia (I use frozen, because that's what I can get)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Dill (I brought over some freeze-dried herbs that I got at Walmart and LOVE them)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Coarse-ground salt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ EVOO</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ White potatoes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Snap peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Rosemary</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ Corningware</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">~ A convection oven and a sense of adventure</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1eq5rEr0ywm6Bi_Wb3ju182Pecu683NTDy7iP93TpN_Xk4TY9bcynZ4BihaP81l1P9-RzkGoUqICnGP57VLOct6GLgJ-cyQSJyMYPWh1OOZ9wFexS4-pGNRiFqOPGXyzyAnTH6kc3mk/s1600/20150715_190123.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO1eq5rEr0ywm6Bi_Wb3ju182Pecu683NTDy7iP93TpN_Xk4TY9bcynZ4BihaP81l1P9-RzkGoUqICnGP57VLOct6GLgJ-cyQSJyMYPWh1OOZ9wFexS4-pGNRiFqOPGXyzyAnTH6kc3mk/s320/20150715_190123.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">I put a fillet of tilapia in a good ole New York Corningware dish (imagine my delight when my new apartment came furnished with cookware from my home <i>state</i>!), and, nostalgic for my summer voyage with my family, added a hefty spoonful of dill. I topped the tilapia with two slices of lemon, some onion, some salt, and some more dill. Then I halved some potatoes (will dice the next time; they did not cook evenly) and added some snap peas. I drizzled EVOO over them, added the remains of some not-so-fresh rosemary I had wilting away in my crisper, and put the whole thing in the Evil Machine.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">And I hit "grill." And selected "fish" (the primary ingredient, no?) and stabbed in "0.4 kg" because, well, it seemed a reasonable metric equivalent of a corningware dish with fish, potatoes, peas and seasonings.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">And I hit "START."</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I couldn't take it. 17 minutes. I went to my laptop and busied myself with tomorrow's class prep so as not to think too hard about what might be happening in the other room.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">10 minutes in, and I poked my head around the corner. My kitchen was not, in fact, engulfed in flames. It carried on.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">And then it beeped.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">In the bottom of my corningware dish was ...</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eUv2gOPEBlLd_36YVtbdm95XK5zLltQWdbAH3il-s2cCecKXLSSPeUGdhlxnqXvDcNPNPrlZeCHmwDy7iAhsiZVl4VR8ozHZZl9kG0elkny_ABvh-ADC2Oboj9NQGC-RTI9vFYygyTw/s1600/20150715_194404.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eUv2gOPEBlLd_36YVtbdm95XK5zLltQWdbAH3il-s2cCecKXLSSPeUGdhlxnqXvDcNPNPrlZeCHmwDy7iAhsiZVl4VR8ozHZZl9kG0elkny_ABvh-ADC2Oboj9NQGC-RTI9vFYygyTw/s320/20150715_194404.jpg" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">...A beautiful dinner. I put it in for 5 more minutes (then heated the potatoes some more later) and served it with a normally-harsh glass of Singapore-bargain chardonney, but found that the dill and lemon softened the wine, coaxing out its oaky, fruity undertones.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">The aroma and flavor of the dill brought back fond memories of my time with my family in the Land of the Vikings just a few short weeks ago, and all was well in my world.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">I have, it would seem, conquered my demons. And opened up a great new world of cooking for myself!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Yours in the love of good food, fair wine, and the adventure of life abroad,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">AL</span><br />
<br />
~~~~~~~~~~~~~~~~~<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-65905724508824128482014-09-20T21:17:00.001-04:002014-09-20T21:21:34.411-04:00109 ~ Tuna steak and Veggies (at a price)<div class="separator" style="clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-SMIkY30t4wA/VB4kakrDHmI/AAAAAAAAbu4/GQvC4sUe_YA/s1600/20140920_195615.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SMIkY30t4wA/VB4kakrDHmI/AAAAAAAAbu4/GQvC4sUe_YA/s1600/20140920_195615.jpg" height="180" width="320" /></a></div>
Last night I left campus at 7pm - yes, on a Saturday - because I had been riding a wave of productivity that continues even today. So this is going to be short and sweet, as I'm heading back in to finish my To-Do list! But last night I was craving simple, wholesome fare. And so I did one of those "If I could have anything in the world right now, what would I eat" games. It's a dangerous game to play when you're living so far away from Wegmans or Panera. I settled on simply prepared fish and a steamed veggie.<br />
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I wandered in to Cold Storage and grabbed a tray of Brussels Sprouts, which, I'm sad to say, were 50 cents a sprout. But fresh veggies are worth it, right? Next was a tuna steak - a tray with two - so I could justify the cost since I'd be getting a second meal out of it, right? I won't tell you what I paid for the tuna. I just won't. Next into my cart went an oaky Chardonnay. Because if you're gonna be a big spender, you might as well go all the way, right? RIGHT?!<br />
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This was one of those meals that was so simple I almost wonder if anyone out there wants to read a blog post about it, but I think the reason I will post on it is because it shows how fast preparing a truly delicious meal can be. I was sitting down to eat this less than 15 minutes after I walked in the door.<br />
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Here's what you'll need:<br />
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<ul>
<li>Tuna steak</li>
<li>Butter</li>
<li>Seasoned salt (I chose garlic salt)</li>
<li>Coarse salt</li>
<li>Brussels sprouts (yours will be cheaper. Be quiet.)</li>
</ul>
<div>
First things first - open the wine. Ha! You thought I was going to wax poetic about starting the pan heating? Let's be realistic. Okay, NOW you can get the pan on the stove. I always cook with stick-free cookware. Start a good chunk of butter melting down in the pan. </div>
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Wash the brussels sprouts. With the absence of an oven, another great way to eat Brussels Sprouts is how my mom and I prepare them when we're home together. We buy them pre-shredded at Wegmans and steam them. Since mine aren't pre-shredded, I make short order of them myself with a chef's knife, then stick them in a bowl with a little water and tightly cover it with cling wrap. I popped them into the microwave on 1:30 and then put the tuna steak onto the pan. I seasoned one side lightly with the garlic salt, and when I saw it was heated partway through, I flipped it over. At the same time, I stirred the Brussels Sprouts and popped them in for 30 more seconds. </div>
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: : PAUSE : : </div>
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All in all, the tuna was probably cooked for about 10 minutes (I decided to cook this tuna all the way through, but you can use your judgment on cooking times and make it to your preference).</div>
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: : UNPAUSE : : </div>
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I flipped the tuna steak one more time, making sure to move it around the pan to get all that good browned butter on it, turned off the heat but let it sit there a little longer while I drained, buttered and salted the sprouts. </div>
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Onto a plate it all went, and I called it dinner.</div>
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And a grand dinner it was!</div>
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Yours in the love of good food and wine and a speedy combination of the two,</div>
<div>
AL</div>
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<br />
<div>
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span></div>
<div>
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-74090824344183499502014-09-12T22:20:00.000-04:002014-09-12T22:20:07.760-04:00Post 108 ~ "The Purest" French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cJwpNV3Y317kpHNRiGr4thHxg7nFOy7VahYdJuTQnC5PjwbkBUYTpFLebCaRIq1PpmSNqns9ww5KGmlTqtLj6X_mwdSQ2KhGBUd35UcKpBRaIqJSfmmR__X_fY6XI6BwKV90CEZ3Xr8/s1600/20140913_085156.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cJwpNV3Y317kpHNRiGr4thHxg7nFOy7VahYdJuTQnC5PjwbkBUYTpFLebCaRIq1PpmSNqns9ww5KGmlTqtLj6X_mwdSQ2KhGBUd35UcKpBRaIqJSfmmR__X_fY6XI6BwKV90CEZ3Xr8/s1600/20140913_085156.jpg" height="180" width="320" /></a></div>
Growing up, my mom would sometimes declare a certain night "French Toast and Sausage" night. This would typically be when summer was drawing toward autumn and the air had a crispness in it, or better yet, in the darkest days of February, when the sun starts setting at 4pm and the world has gone quiet and frozen.<br />
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In any case, it meant that the kitchen would fill with the smell of browning butter, warm sage, maple syrup - all the smells of a dinner that was surely better as a reward at the end of a day than as a sluggish "well-I'm-obviously-not-getting-anything-done-today" starter. When my mom makes French toast, it's not an over-the-top, flavored, sugary-sweet dish. "It's all about the eggs and the bread," she'd say, beating eggs in a bowl as butter browned on a long, rectangular skillet. "Eggs, bread, and maple syrup. It should be unadulterated."<br />
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In Singapore, it may be September, but it hardly means the weather is cooler. In fact, the temps have been consistently in the 90s with a "real feel" temperature sticking (pun intended) around 103 all week. I have survived these days in a manner not unlike a CW vampire, hissing at the touch of the sun and ducking into shade spots, seeking, perhaps, the cold and darkness of the comforting winter months.<br />
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But that doesn't mean I'm not still craving autumnal foods. In fact, with the ubiquity of social media (hello, Pinterest, and your obsession with all things pumpkin), reminders of autumn foods are impossible to escape, even on the equator. So this morning, I set about making my version of "Purest" French toast. Minus a few key things, like sagey sausage and maple syrup. The simplicity of this dish is what enabled me to justify it as a breakfast food. Here's what you'll need:<br />
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<ul>
<li>French bread</li>
<li>Eggs</li>
<li>Condensed milk</li>
<li>Milk</li>
<li>Butter</li>
<li>Cinnamon</li>
<li>Honey</li>
</ul>
<div>
I was cooking for one, and made a small portion. I started a stick-free skillet heating on med-high with some butter. I sliced three slices about one inch thick off of a bâtard I bought at the Swiss bakery downstairs. It's always a little stale when I get it (pretty impossible to keep a crusty bread like that fresh in 90% humidity!) so it's perfect toasting bread. I put about a tablespoon and a half of condensed milk into a bowl when I mixed up a new jug of creamer this morning (more on that another time!) and added about a teaspoon of regular milk. I cracked an egg into it and mixed it all together.</div>
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I dunked the bread slices into the mixture, making sure it had a few seconds to soak in, then onto the hot pan it went with a sizzle! I let it brown on one side while I made coffee, then added a bit more butter so I could flip them over. I flipped them all a few times, pressing down lightly on the centers and sides of the pieces so they would brown nicely. I put them on a plate, dusted them ever-so-lightly with cinnamon (this is, after all, supposed to be PUREST) and added a drizzle of honey over the top of the whole thing.</div>
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Lovely, warm, nostalgic and <i>pure</i>. A perfect not-too-heavy breakfast that has sated a bit of my desire for autumnal food - and has made me that much more excited for winter dinners to come over break!</div>
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Yours in the love of food and nostalgia,</div>
<div>
AL</div>
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<br /></div>
<div>
<div>
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span></div>
<div>
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
</div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-65561494498456309472014-03-20T07:19:00.000-04:002014-03-20T07:31:18.177-04:00Post #107 ~ Lemon Chicken Rice Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-f0JkPADgNOM/UyrNzXVb3oI/AAAAAAAAXBU/iFMjh0WedlQ/s1600/IMAG3664.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-f0JkPADgNOM/UyrNzXVb3oI/AAAAAAAAXBU/iFMjh0WedlQ/s1600/IMAG3664.jpg" height="191" width="320" /></a></div>
I'm delighted that a friend of mine from Buffalo is arriving in Singapore to join her husband, my friend and colleague (and neighbor!) for the rest of the semester! I wanted to give her something to say "Welcome back!" and knowing how I feel when <i>I'm </i>jetlagged, I decided on soup. Something light. Something simple. I found this <a href="http://www.foodiecrush.com/2013/10/lemon-chicken-stew/" target="_blank">recipe</a>, and naturally, utterly failed to follow any of the directions. However, it has been taste-tested and approved by said neighbor, and, if I do say so myself, I think it is quite good!<br />
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Here's what you'll need. Again, I'd like to point out that this was a recipe that I adopted from <a href="http://www.foodiecrush.com/" target="_blank">foodiecrush</a>, but I butchered the directions to such an extent, I felt it merited its own post by yours truly!</div>
<div>
<div>
<br />
<ul>
<li>Splash of EVOO</li>
<li>Coarse sea salt</li>
<li>1/2 kg. skinless and boneless chicken thighs, cut into 1-inch pieces</li>
<li>4 carrots, sliced</li>
<li>2 stalks celery, chopped</li>
<li>1 onion, diced</li>
<li>1 leek, thinly sliced</li>
<li>3 cloves garlic, minced</li>
<li>4 cups chicken stock</li>
<li>1 cup water with 2 chicken bouillon dissolved</li>
<li>Hearty splash of white wine</li>
<li>1 cup water</li>
<li>Juice from one lemon</li>
<li>1/2 cup <a href="http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?productId=733813&storeId=10052&langId=-1" target="_blank">Wegmans Mountain Red Blend</a> rice</li>
<li>1 full stem fresh tarragon, chopped</li>
</ul>
</div>
</div>
<div>
The directions on the blog are quite straightforward. However, I did not realize how much of my brain's cognitive powers had been sapped by a double-header of COM101 today. So here's how I went about it.</div>
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Put on a good rainy day album. I chose Death Cab for Cutie's <a href="http://www.amazon.com/Transatlanticism-Demos-Death-Cab-Cutie/dp/B00G9BQT54" target="_blank">Transatlantacism Demos</a>. Start choppin'. I chopped up the carrots, onion, celery, garlic and leek, and put them all in a bowl. I've never cooked with leeks before, but I'm really happy that to say that this is another new veggie that's going to become a staple in my soups.</div>
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Chop up the tarragon and add it to the veggies (this is the point where my brain and my attention span seriously parted ways with the directions). Chop the lemon in half and squeeeeeeeeeeze the juice over everything. It smells SOOOO GOOOD! Today is the first day of spring, too, and while this isn't a terribly big deal in Singapore where it's summer year round, the Northerner in me still feels that chopping up all these fresh smelling veggies was a good springtime thing to be doing!</div>
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Dump a splash of EVOO into a large soup pot. Start it heating.</div>
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Heat it way too much. Back that baby down.</div>
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Chop up the chicken, season with salt, and slide into the hot oil to brown.</div>
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COMPLETELY DISREGARD THE FLOUR YOU WERE SUPPOSED TO USE.</div>
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<sigh .=""> Okay, so the chicken is browning fine without the flour. Whatever. Add a hearty splash of Chardonnay to the chicken. Mmmmmm! Smells even better! (I love cooking with wine! Sometimes I even add it too the food!).</sigh></div>
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Dump ALL the veggies and tarragon and lemon into the pot and stir it around. Smells really good. Realize at this point you were supposed to do all of this separately. Shrug. Carry on.</div>
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Pour in the stock and realize you're one cup short. Quickly dissolve two Herb Ox bouillon cubes in a cup of water. Pour it in! Dump in another cup of water shy a bit, since you've added wine... </div>
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Turn it down and let it simmer. I probably had it simmering for about 15-20 minutes, and then added my half cup of rice and simmered it for 20 more. I tasted the broth after the first 10 minutes, and it was pretty puckerful (I just made that word up. "Puckerful," © A. Lohiser, 2014) with all that lemon and tarragon. I'm pleased to say that it mellows beautifully over the course of the cooking time. I turned off the heat and dished some up in a take-away container for my friends to enjoy in good health and good company!</div>
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And I'll be enjoying a lot of bowls of this soup, now and in the future, that's for sure! This recipe is now part of my regular rotation! So fast and easy, healthy, and yummy!</div>
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Yours in the love of good food and wine,</div>
<div>
AL</div>
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<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span></div>
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<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
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Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-16181172867849360382014-02-03T08:18:00.002-05:002014-02-03T08:24:02.318-05:00Post #106 ~ Pan-fried Dijon pork with homemade applesauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgpKxkPcURSYEm9UEs-qfzDY5YymIdvVS2VzWFMHfmaSx6gUEqa22ZcGOSO71AvR0y5jqQbnQyrrTAPQRU8IRH_C8GdVhpq64IeCL4Eq-mgflKI8lTRtgZrOZZeR-7h3DjUGZ2vmOguQ/s1600/IMAG3504.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgpKxkPcURSYEm9UEs-qfzDY5YymIdvVS2VzWFMHfmaSx6gUEqa22ZcGOSO71AvR0y5jqQbnQyrrTAPQRU8IRH_C8GdVhpq64IeCL4Eq-mgflKI8lTRtgZrOZZeR-7h3DjUGZ2vmOguQ/s1600/IMAG3504.jpg" height="190" width="320" /></a><span style="font-family: Georgia, Times New Roman, serif;">This is one of those super simple meals I love. And again, may I state my undying love for my crock pot?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The main attraction of this meal, to me, is the applesauce. Every semester when we arrive at our serviced apartments, we are greeted with a lovely welcome basket. The basket always contains some butter cookies (called "biscuits" here), a granola bar, some chocolate, and bananas and green apples. Lots of apples.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The apples are good, but you can only eat so many (insert "keep the doctor away" jokes here), so around Week 2, when the apples are starting to look a little sad, I make some applesauce. My mom always makes applesauce (well, we call it "hot apples," being a very literal family) so the added perk here is that it also makes my apartment smell like home. Rather than increase the homesickness factor, it actually serves to abate it. Perhaps "home" can be wherever you feel your family's love - no matter how far away they are?</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">So usually I make it on the stove top, which requires, you know, attention, but today I thought I'd toss them in my crock pot. Great idea, if I do say so myself. Here's what you'll need:</span><br />
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<li><span style="font-family: Georgia, Times New Roman, serif;">Lots of apples. In this case, 6</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sugar (I use brown and white, but I don't suppose it matters too much)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dried fruit is a bonus</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Just a tiny pinch of salt</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Get out your cutting board and make short order of your apples. I am pleased to say I don't waste much, but everyone's applesauce desires are unique. I leave the skin on, but am generous in my coring, cutting each apple in half, then whack-whack-whacka-whack each half like I'm cutting lines of longitude on a globe. Then I run the knife down the insides of the wedges wherever it's seedy. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Toss the wedges into your crock pot with about a half cup water. Sugar and cinnamon are largely a to-taste thing. I use quite a bit, because, well, sugar and cinnamon are yummy. You can't take it out, though, so my suggestion is add some, taste, let it cook; you can always add more. I start by just kind of sprinkle-pouring it over the surface of the apples as they rest in the pot.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Slap the lid on, put in on high, and walk away. Stir it once in 30 minutes and that's a good time to assess your sugar and cinnamon levels. At that point, turn it on low. I let mine cook on low for another hour and a half. Halfway into that cook time, I stirred it once more and added a good handful of dried berries. They reconstitute in the most lovely way, adding just a touch of tart to the otherwise sugary sweet apples.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I came back downstairs and turned off the apples and made the pork. This would have been doubly-good marinated, but honestly, I just thought of it as I was coming down the stairs. Here's what you'll need:</span></div>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pork tenderloin cut into medallions (to serve one - in a country where this cut of meat is expensive - I used three medallions for my serving)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">One scant teaspoon Dijon mustard</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dried herbs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Butter</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;">Open the baggie/container of pork and sprinkle it generously with garlic salt. Smoosh it all around so the meat is evenly seasoned. Add the mustard and continue smooshing. Seal it up for a little bit while you let your butter melt in the pan on low-medium heat. Prep your side (mine was more steamed green beans, this time with a small clove of garlic cut in). </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dump the pork in the pan (please don't splatter yourself with hot butter like I foolishly did; I mean, really.) and let it cook slowly, moving it as minimally as possible. One flip #1 I sprinkled with herbs, let it cook a bit more, flipped it again and let it cook for a few more minutes. I like my pork a little pink inside, so once I pierce it with a fork and the juices run clear with just a little red, I turn off the heat and let them rest.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Serve the pork with the apples on top with your side and enjoy! I had a glass of a French red table wine - it honestly would have been paired better with an oaky white, but this was on hand and paired just fine, thank-you-very-much! It added a note of tart acidity like the reconstituted berries in the applesauce!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">All in all, a homey meal!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Yours in the love of good food and wine,<br />AL</span></div>
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<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
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<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-91792977471760345812014-02-01T07:25:00.000-05:002014-02-01T07:28:36.328-05:00Post #105 ~ Crock pot "coq au vin"<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bqDf5Um7fjA/UuzkbkOTuQI/AAAAAAAASF8/HC2uXZZrOXw/s1600/IMAG3499.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bqDf5Um7fjA/UuzkbkOTuQI/AAAAAAAASF8/HC2uXZZrOXw/s1600/IMAG3499.jpg" height="190" width="320" /></a></div>
I put the title in somewhat ironic quotes, because I fear Julia Child would have a few things to say about my accidental rendition of this dish.<br />
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My story goes like this:<br />
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Back in Singapore for another semester, I have a freezer full of chicken and a crock pot at the ready. I love my crock pot. I invested $30 and a strenuous train ride back to my apartment to enable me to enjoy slow cooked "fix-and-forget" meals. I will do a separate post on the wonders of freezer meals, but for now, let us return to our story.<br />
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I had been madly pinning recipes over the summer to try when I returned to the Lion City, one of which is <a href="http://www.singingthroughtherain.net/2011/03/40-cloves-and-a-chicken-2.html" target="_blank">this one</a>. I had read in the comments section that this recipe <a href="http://crockpot365.blogspot.sg/2009/04/crockpot-20-to-40-clove-garlic-chicken.html" target="_blank">could also be done in a crock pot</a>, and seeing as I possess both a crock pot and a penchant for garlic, I was in like Flynn.<br />
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This morning I woke up to an out-of-whack lower back. I'm not sure what I did yesterday (well, I'm pretty sure it entailed carrying heavy stuff - when I return to the States and become a car owner again, I will appreciate the convenience of a trunk in a whole new way!) but it was definitely looking like one of those bottle-of-advil-and-a-heat-pack kind of days. But I still wanted to make a good dinner. So I remembered this recipe, thawed out two large chicken breasts and got out the garlic.<br />
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And completely chickened out.<br />
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No, that's not a pun.<br />
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I had peeled six cloves, and by now my hands and my apartment are smelling intensely like garlic. Just how pungent would this dish be? What would happen if I cooked it for six hours in my small apartment? Would I have any friends left?<br />
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So I decided to wimp out on the garlic and substituted some other things instead. So into the bottom of the crock pot went:<br />
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<li><b>1 tbs EVOO to coat the pot</b></li>
<li><b>1 medium sized onion, julienned</b></li>
<li><b>6 peeled but whole cloves of garlic</b></li>
<li><b>2 small tomatoes, sliced</b></li>
<li><b>1 green apple, sliced (hey, I had a bunch on hand)</b></li>
<li><b>1 sprig each rosemary, thyme, oregano</b></li>
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On top of all of this I plopped the chicken. I put a bit more EVOO over the chicken and sprinkled some coarse-ground salt over it. Now for some chicken broth. I have some broth in my fridge from a few days ago - one sec...</div>
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OH, no. Never mind. Equatorial climate + a jetlagged interpretation of "a few days" have not been kind to this opened carton of broth.</div>
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"What other liquid is within reach?" I think, as I hunch over my counter, a heating pad upstairs calling my name.</div>
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Well, that's a simple answer, if you know me well enough: Wine.</div>
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I had about <b>2/3 of a glass of a red table wine</b> left that was a little too dried out for drinking, but not bad at all for cooking. Into the pot it went. </div>
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I set it on low to cook for 5-6 hours. About half-way through, I stirred things around and added <b>3 chicken bouillon cubes</b>. It smelled AMAZING.</div>
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I steamed and buttered some green beans to go with it and uncorked a new bottle of a French red. The thing that bugs me about crock pot meals is that as good as they smell and taste, they just don't photograph that well. So you'll forgive the above image if it doesn't look as pretty as other dishes do. Take my word for it - it makes up in taste for what it lacks in appearance!</div>
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And the garlic cloves?<br />
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Well, my friends, when I make it again for a crock-pot swap I've got arranged with my colleague and friend who also lives in this building, I'm thinking of the following adjustments: Less onion and more garlic.</div>
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Yep, more garlic.</div>
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The garlic cloves turn out rich, buttery and smooth. I actually spread two of them over the chicken breast I ate and it was FABulous. Next time I might get a piece of crusty bread and spread the rest of the garlic over that. It's not pungent or bitter at all - just sweet and nutty and mellow and oh-so-creamy!</div>
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So, there's something to be said for both Pinterest and accidentally cooking with wine instead of broth: 1.) Garlic is good and 2.) A bit of wine never hurt anyone (or anybird!).</div>
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Yours in the love of good food and wine,</div>
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AL<br />
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<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>
Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-84489750557912343222013-09-30T07:04:00.000-04:002013-09-30T07:41:15.837-04:00Post 104 ~ Where in the World is the Accidental Chef?<br />
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Did you think I fell off the face of the earth? Well, I haven't fallen off, but I am on the other side of it! After publishing Post #103 (well, not <i>immediately </i>after publishing, but pretty darn close), I hit some rather significant moments in my life. Let me catch you up in bullet form, and then I promise we'll get to the good food part!<br />
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<ul>
<li>I defended my dissertation and graduated with my <b>Ph.D.</b> in Communication (May)</li>
<li>I learned that I had been accepted for a <b>teaching position in Singapore</b> through a degree program offered by the University at Buffalo (May)</li>
<li>I <b>closed out my apartment</b>, selling 1/4 of my possessions, donating 1/4, storing 1/4, and trashing the 1/4 that wasn't good enough for any of those things (also May)</li>
<li>I moved into my parents "upstairs guest suite" and <b>planned </b>for my new life abroad (June-July)</li>
<li>I had all of those <b>emotional rollercoaster</b> moments one has when making a drastic life change (August) and also started my <a href="http://leftorrightsingapore.blogspot.com/" target="_blank">Singapore blog</a>.</li>
<li>I taught my <b>first semester </b>in Singapore, went through all the pangs and triumphs that one expects and hopes for when moving to a new country (September - December)</li>
<li>I came<b> home to Buffalo </b>for my winter break, and learned how truly different your home country looks when you view it from an expat's perspective (December - January)</li>
<li>I returned to Singapore (and also explored Japan and hosted my parents for a week) and learned that I was loving this so much, I would <b>sign on for another year</b> without hesitation (January - April)</li>
<li>I returned to Buffalo for a <b>much-awaited summer</b>, which entailed a lot of resting, relaxing and class prep (April - June)</li>
<li>I taught a harried <b>6-week summer session</b> of a 400-level public relations course to 100 undergrads (a blink from June - July)</li>
<li>I resumed teaching again in the fall, celebrating my <b>one-year anniversary in Singapore</b> (August - present)</li>
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So there you have it! Life in a fast-paced "Asian Tiger" city is a whole new world. To learn more about my time in Singapore, see my Singapore blog (linked above). </div>
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One of the biggest things to adjust to in Singapore:</div>
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There is no Wegmans.</div>
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That, my friends, is the sad, sad truth. Don't get me wrong - there's lots of other great grocery stores here, but none of them are Wegmans.</div>
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In addition, living in an equatorial island nation means that everything - <i>everything</i> - is imported. Jam comes from France. Cream from Germany. Veggies from Malaysia and Vietnam. Meat from Australia. Seafood from China. This adds up to pricey groceries. So I improvise.</div>
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To begin with, I bring an entire suitcase full of dry goods with me from the States. Things I'd miss: wild rice. Tortellini. Things that would be unbearably expensive to get here: tinned tuna and salmon. Dried fruit. Imported US cereals (a girl has to have her Golden Grahams and Lucky Charms, ya know?). Not to mention my greatest addiction: Keurig Coffee.</div>
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Then I place an online order through Cold Storage's amazing online grocery service and shortly after I've arrived and unpacked in my urban loft serviced apartment (generously supplied by the university I teach at) I am greeted with a delivery of groceries!</div>
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One of my favorite things to cook, as you know if you've followed my blog, is ratatouille. I have cooked it any number of ways, with varying ingredients. But it wasn't until I had dinner with a friend from North Carolina, who had also invited a friend from Japan (this sort of multi-geographical gathering is not an unusual occurrence in Singapore) did I learn how to cook this French dish in the best way possible. Here it is: the Ultimate Ratatouille Recipe:</div>
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Ultimate Ratatouille<br />
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3 tomatoes</div>
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1 onion</div>
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1 yellow pepper</div>
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1 red pepper</div>
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1 zucchini</div>
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2-3 cloves garlic</div>
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butter</div>
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EVOO</div>
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dried (or fresh, if you can get them) Italian herbs</div>
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garlic or onion salt</div>
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This is a dish that shouldn't take too much work. Get yourself a whacking great chef knife and a dangerously sharp paring knife.</div>
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WHACK the onion into segments with the chef knife. Start it sizzling in some butter. I adore onions simmered in butter. Yes, I use EVOO later on in the dish (it's not the same without it) but don't skip the onions simmered in butter.</div>
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Crush or mince 2-3 cloves garlic. Back the heat down on the onions and toss it in.</div>
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With your paring knife, make short order of your two peppers. I cut off the top like I'm preparing to carve a jack-o-lantern, cut two seams down the side and separate. The pulp and seeds are easily disposed this way, and then I can slice the peppers into strips, dice them with five quick lengthwise cuts, and toss 'em in.</div>
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Quarter the tomatoes if you're pressed for time, or half them and cut into wedges. I don't fuss over the seeds or the tiny stem part. It all cooks down. </div>
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Half the zucchini lengthwise and whack-whack-whacka-whack it with your chef knife. Toss it in. Drizzle the whole pot with EVOO.</div>
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Cover and simmer low-to-medium heat, stirring regularly. Sprinkle generously with herbs and garlic salt to taste as you're cooking it. Cook it until the tomatoes have gone all saucy and the veggies are tender. I find it's best if it can then sit and meld off heat for an hour, or even store it in the fridge once it's cooled for the next day. It's best after it's had a little time to rest, but that doesn't mean it's not awesome straight off the stove, too!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisv7fTKrZKIsJ9aByOzbj0NiBzPc2__5RsWzjZted_htMzUmgapgB2r_8FPTz3ZECcw4pqcvXTsDwGfOP5hUDgcHKVpL2Wk1KWW79x_lMhwWj5C_4m08pv_3JXasMgCmzBOkGgiKtSIs/s1600/IMAG2862-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgisv7fTKrZKIsJ9aByOzbj0NiBzPc2__5RsWzjZted_htMzUmgapgB2r_8FPTz3ZECcw4pqcvXTsDwGfOP5hUDgcHKVpL2Wk1KWW79x_lMhwWj5C_4m08pv_3JXasMgCmzBOkGgiKtSIs/s320/IMAG2862-1.jpg" width="320" /></a></div>
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I cook this so often because it's easy, it's inexpensive it's satisfying, it's healthy, and it can be served with so MANY different accompaniments. I'll make a pot of this and serve it the first night with bread, another night with sauteed whitefish (see picture!) and another night as a side with pork. You can toss scallops or tortellini into it. You can use the remaining two tablespoons in an omelet. It's really limitless. This is a staple for me in Singapore. I probably make a pot of it every two weeks. I hope you enjoy it, too!</div>
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<div>
Ahh, wine. I was going to close with a quick quip about what wine goes best with it, but wine is another story. Wine is expensive here. Really, really expensive. $25USD for a bottle of Barefoot Cab. BAREFOOT. So I hunt the sale racks and get whatever off-name red or white I can find. My favorites with this are French Cellars Merlot or Kangaroo Ridge Shiraz. The wines themselves are big and a little harsh, but paired with the zesty Provençal dish, they soften up and show lovely overtones of rich earth and tart berry.</div>
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Yours in the love of good food and wine, wherever you are,</div>
<div>
AL</div>
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Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com1tag:blogger.com,1999:blog-858728085424034095.post-39018607333415480842012-04-26T21:45:00.000-04:002012-04-26T21:49:40.737-04:00Post #103 ~ Mussels with Tomatoes, Fennel and Caramelized Shallots<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dzjD9NMmWFA/T5n5_QKiMPI/AAAAAAAABdI/DjcD4EsTeR8/s1600/IMAG0711.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-dzjD9NMmWFA/T5n5_QKiMPI/AAAAAAAABdI/DjcD4EsTeR8/s320/IMAG0711.jpg" width="251" /></a></div>
As you might have noticed, it's been a while since my last post. Actually, it was a while since the post before that one, too. In truth, this final semester has been a really busy one for me (as well it should be, seeing as it's my last!). In the past four months, I've conducted a study, assisted in a study, compiled date from my own study, analyzed said data and written a dissertation. I'm defending May 2 and walking May 11. I can't believe how quickly it's all gone!<br />
<br />
So, in sum, I've still been cooking, but not blogging about it quite as much. Tonight I really felt like returning to basics and cooking a favorite meal (but with a twist) and writing a post. For those of you who know my blog, you realize that this means a post about insalate caprese, ratatouille or mussels, and hopefully by now you know the theme of tonight's dinner.<br />
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I was researching some different ways to make mussels, and happened upon an ingredient I had never before considered: Fennel. I don't have a ton of familiarity with fennel, outside of the rogue seed that appears on a slice of pepperoni pizza, or the anise-flavored cookies I binge on at least once every other Christmas.<br />
<br />
But I had seen and heard great things from my favorite chefs on my favorite cooking shows, so I decided it was high time I dallied with this flavorful bulb. So here's what you'll need for tonight's meal:<br />
<br />
~ Mussels (between 15 mussels - about 2/3 pound - and one pound, depending on your appetite)<br />
~ 1 shallot (sweeter than onion, IMO)<br />
~ 2 cloves garlic, crushed<br />
~ 3 roma tomatoes<br />
~ 1 bulb fennel (although I only used about 1/3 of it)<br />
~ Fresh parsley (although many other herbs would have worked well)<br />
~ Dry white wine<br />
~ Coarse-ground sea salt<br />
~ EVOO<br />
~ Baguette<br />
<br />
I started some EVOO smoking in a pan, and tossed in the sliced shallot to caramelize, tossing it once as I sliced everything else. Next, I sliced the fennel. Once knife slice told me I was making a good decision, as a spicy, familiar-yet-new aroma filled the air. Into the pan it went, and the aromas only got better as it joined the sweet, savory scent of the caramelized shallot. Things were heating up rather quickly, so I added some white wine. There was lots of steam, so I stepped back and added more gradually, eventually equalling about a cup. Next went the romas, coarsely chopped. I added some parsley at this point, as well as some salt. I turned up the heat and let them really cook. I crushed in two cloves of garlic and added more parsley, and savored the aromas. After rinsing the mussels, I slid them into the pan and covered the whole deal. I let it simmer for 4 minutes, my usual time for cooking mussels.<br />
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In the mean time, I did useful things like put dishes in the sink, ingredients back in the fridge, sliced the bread and poured and sampled the wine. All was well in the world. After 4 minutes, I put the mussels into a bowl and grabbed the plate with the bread. I was halfway into the livingroom when I swear I could hear <a href="http://frenchwomendontgetfat.com/content/french-womans-manifesto" target="_blank">Mireille Guiliano</a> (see #17) yelling at me all the way from France. So I set myself down at my kitchen table and really enjoyed the meal. I mean, as I've said before, this is a meal for which you should eschew napkins in favor of a towel. Hands and bread are the utensils here, with a fork at the ready as a last resort (or to avoid burned fingers). The resulting broth was tremendously flavorful, and there was plenty of it and the other ingredients to compliment the mussels.<br />
<br />
The fennel was amazing. It kept a crunchiness to it, but was cooked to a satisfying done-ness. It added an intensely spicy (as in aromatic, rather than "hot") dimension to the meal and complemented the bright, biteyness of the parsley and the acidic flavor of the romas beautifully. The wine I chose for cooking and drinking was a <a href="http://www.harryswines.com/?iVar=3085" target="_blank">Romanian Pinot Grigio</a> by Dreambird. It was citrussy with a nice balance of mineral. It complemented this seafood dish like a fresh squeeze of lemon compliments a fillet of haddock. <br />
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All in all, an immensely satisfying meal.<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span><br />Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-14996609760641179292012-03-12T14:43:00.002-04:002012-03-12T14:45:50.640-04:00Post #102 ~ Quick and Savory Onion Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ew-qblpDhjE/T15Ax3IcXGI/AAAAAAAABMA/meo7ythgN9M/s1600/IMAG0430-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ew-qblpDhjE/T15Ax3IcXGI/AAAAAAAABMA/meo7ythgN9M/s320/IMAG0430-1.jpg" width="191" /></a></div>It all started with my mother putting some weekend leftovers in a bag for me to take with me this week. As usual, she was finding lots of other things to squirrel away in my tote. She's a good mama. So I had only one reply in mind when she held up a handful of onions and said, "Want some of these?"<br />
<br />
Sure!<br />
<br />
Upon arriving back at my apartment, I noticed that I had about six baby heirloom tomatoes left in my crisper which were starting to look sad and wrinkly. They were good for tossing or stewing, and I can't bear to toss food. In fact, I find it kind of a fun game to see what meals I can throw together using a few of these and a little of that - stuff that would be thrown out but could also come together to make a meal or two.<br />
<br />
And so, the onion gift and sad little tomatoes were an inspiration for me to throw together a quick soup for lunch today (and a second bowl for later this week!). So this could be a quick meal for two, or... two quick meals. Or the title of a very strange children's book.<br />
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Here's what you'll need:<br />
<br />
~ One cooking onion<br />
~ Several sad little heirloom tomatoes<br />
~ Two or three cloves garlic<br />
~ Splash (or two) of whatever red wine you have lying around. I'm fairly sure white would have worked fine, too.<br />
~ Four beef bullion (more or less, according to your taste)<br />
~ One bay leaf and random herbs on hand (I used dried oregano and basil)<br />
~ Tsp sugar<br />
~ Tbs or so EVOO<br />
~ Coarse ground sea salt<br />
<br />
I used a medium sauce pan, even though I'm fairly sure it's not normally conducive to soup. I was only making a small batch, anyway, and I think the expanded surface area helped it to cook quickly. I halved the baby heirlooms and diced up the onion, and tossed them into the pan with some EVOO and salt. I let them sauté away before adding some sugar and letting them caramelize. While they were cooking, I boiled two cups of water and poured it over the bullion and bay leaf in a separate cup.<br />
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I chopped up the garlic and added that to the onion and tomato. By now, things were starting to smell super good. I added the wine and then the broth. I sprinkled some herbs over all and let the soup simmer away, stirring here and there, for about 15 minutes as I ran around tidying my apartment. Then I spread some bread with some leftover hummus (about a tablespoon full that I had saved with the hopes of using it for something later!). I popped the bread in the toaster oven as I turned off the heat on the soup.<br />
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When the toast was done, I ladled some soup into a bowl and enjoyed the meal that came from leftover ingredients! And there's more for this week!<br />
<br />
Yours in the love of good food and the "waste not, want not" mantra I grew up with,<br />
AL<br />
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<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-58879431536296427942012-01-23T22:10:00.000-05:002012-01-23T22:10:20.384-05:00Post #101 ~ Roasted Yams with Herb Tenderloin and Crimini Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-I0mN_OPze64/Tx4dodWMMSI/AAAAAAAABLg/sqaUXtJCU88/s1600/IMAG0245.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="191" src="http://1.bp.blogspot.com/-I0mN_OPze64/Tx4dodWMMSI/AAAAAAAABLg/sqaUXtJCU88/s320/IMAG0245.jpg" width="320" /></a></div>This was a quick meal that went from ingredients to table in 30 minutes. And half of that time was spent on my computer, so it's "walk-away" friendly!<br />
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Here's what you'll need:<br />
<br />
~ 1 yam<br />
~ Sesame oil<br />
~ Honey<br />
~ Cinnamon<br />
~ Course ground salt<br />
~ Butter<br />
~ EVOO<br />
~ 1 tenderloin steak<br />
~ Fresh herbs of choice (I had oregano and savory on hand)<br />
~ Crimini mushrooms<br />
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First, preheat the toaster oven (bake: 375) and wash and pierce the yam. Then microwave it for one minute (my microwave is a 700 watt one, so time might vary). Warming it makes it easier to slice. When it's done, slice it into half-inch rounds. Put them in a ziplock baggie with a dash of sesame oil, a bit of honey, some cinnamon, and some honey. <br />
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: : PAUSE : :<br />
<br />
This was total improv work. In our household, when we make sweet potatoes / yams for turkey dinners, we make a stringy, caramelly sauce to go with them. It consists of butter, brown sugar, maple syrup, vanilla, and quite possibly more butter. It's absolutely heavenly. However, I have the tendency to have very little control when I'm around a pot of the stuff, resorting to eating it not only on my potatoes, but also on turkey, stuffing, spoons, and even, in one desperate moment, off of my own fingers. So I have yet to prepare it in my own home, for fear I would go into sugar shock and die.<br />
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And then what would we do?<br />
<br />
So I totally improvised, figuring that roasting made things sweet, and honey made them sweeter. And cinnamon... well, cinnamon's just plain great.<br />
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: : UNPAUSE : :<br />
<br />
So into your baggie goes the ingredients and the slices. Shake them around really well, then lay them on a pan and bake them for 30 minutes, turning halfway through. Spend the first fifteen minutes doing anything you like, but be on hand for the next 15, because that's when you'll cook your steak.<br />
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I decided to keep this really simple, so I did the steak and mushrooms in one pan on the stove top. Into a pan I put a tab of butter, the herbs, and a dash of EVOO. I quartered the criminis and tossed them in. When everything was good and simmering, I put the steak right in in the middle. I turned it a few times and cooked it for the remaining time until the potatoes were ready. You may need to toss it back on for a few minutes, or it might be done enough for you at this point.<br />
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I enjoyed this meal with a glass of <a href="http://www.redrockwinery.com/our-wines/reserve-merlot/index.html" target="_blank">merlot from Red Rock</a>. This merlot is round, bright and fruit forward, tasting of ripe bing cherries. It was the perfect companion for this meal - bold enough to stand up to the earthy flavors of the herbed steak and mushrooms, yet soft enough not to fight the sweet, roasted yams.<br />
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All in all, a good meal!<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<span style="font-size: x-small;"><br />
</span><br />
<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-55640513112671463852012-01-22T20:30:00.000-05:002012-01-22T20:30:20.142-05:00ONE HUNDREDTH POST ~ Tomato Pesto Salmon with Lentils (sorta) and Roasted Brussels Sprouts (plus, a bonus meal!)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AAKf1NbZmYE/TxY2I9B218I/AAAAAAAABLI/JimCXyW0mZE/s1600/CIMG0391.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-AAKf1NbZmYE/TxY2I9B218I/AAAAAAAABLI/JimCXyW0mZE/s320/CIMG0391.JPG" width="320" /></a></div>So a few nights ago marked my one hundredth post! I really thought I would feel more pomp and circumstance, but to be honest, it was just another fun evening of cooking, no more or less special than all the others. I experimented, I enjoyed some old favorites, I made some mistakes, and had some successful enterprises. All in one meal! Pretty much summarizes the Accidental Chef journey thus far...<br />
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So last nightI decided to continue my foray with lentils. I'll tell you right now, it didn't work out as well as I would have liked, but I've learned in the process.<br />
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Here's what you'll need:<br />
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~ One fillet of salmon<br />
~ Wegmans (or comparable) prepared sundried tomato pesto<br />
~ EVOO<br />
~ Sesame seed oil (or EVOO)<br />
~ Brussels sprouts, quartered<br />
~ Fresh herb of choice (oregano for me!)<br />
~ Sea salt<br />
~ Lentils<br />
~ Patience<br />
<br />
After a relaxing evening of prepping for a meeting, responding to emails and (the best part!) a Skype chat with my adopted-uncle Kenton who's currently teaching overseas, I was in a very good mood, and ready to top the evening off with a good meal. I put some Madeleine Peyroux on my GoogleMusic player, poured a glass of <a href="http://www.arboledawines.com/ing/vinos.asp" target="_blank">last night's Carmenere</a>, and set to work.<br />
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First, I boiled some water in a shallow pan and put the lentils in. <br />
<br />
: : PAUSE : :<br />
<br />
Here's the thing. Websites about lentils are not too helpful. The instructions I found stated that lentils take "<a href="http://homecooking.about.com/od/howtocookvegetables/a/lentiltips.htm" target="_blank">anywhere from 10 minutes to one hour.</a>" So, I boiled them for 2 minutes as instructed, and then let them simmer while I prepped the brussels sprouts. In retrospect, I may have jumped the gun on deciding the lentils were done. So follow these instructions, but know that lentils take longer to cook. I'm not sure how long, exactly. I'll get back to you on that.<br />
<br />
: : UNPAUSE : :<br />
<br />
So I boiled and simmered the lentils and danced around the kitchen to Madeleine, and used a brand new tool for the brussels sprouts. It's called an <a href="http://en.wikipedia.org/wiki/Ulu" target="_blank">Ulu</a>, and it's a knife native to the indigenous people of Alaska. I actually have been in possession of it for well over a year and a half, but sadly keep forgetting to use it. I must say, it made very short business of quartering the brussels sprouts. <br />
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I drizzled sesame seed oil over the brussels sprouts, a generous gift from my friend <a href="http://darringriffin.com/" target="_blank">Darrin</a>, who knows a guy in Austin, TX who makes his own sesame oils and roasted seeds. I have to tell you, the sesame seeds are SO good, I occasionally grab a pinch out of the jar when I'm passing through the kitchen just to munch on. Super yummy. The oil is also equally good, giving any dish a certain rich, nutty flavor. I've been using this sesame oil a LOT in my cooking (in the aforementioned "un-blogged" meals) and will have to suffer the pains (ha ha) of cooking with it a lot more so as to inform you all of its many uses.<br />
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So, over that I sprinkled sea salt and fresh oregano. Into the pre-heated toaster oven they went, on broil, at 350. I tossed them around occasionally as I cooked.<br />
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I drained the lentils, figuring this HAD to have been enough time (I was wrong) and put them in a prep bowl with some hot water and about a teaspoonful of the pesto. I covered them, figuring this would cook them the rest of the way through.<br />
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Into a pan I started some of the tomato pesto simmering. Into that I added a bit of EVOO and blended it together. I sauteed the salmon for 2 minutes on one side, 3 on the other. I ended up having to toss it back in to cook it just a little more, so I'd probably end up leaning toward 2, flip, 3, flip, 2. That should do it, for future reference.<br />
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I put the brussels sprouts on the plate, spooned on some lentils, and topped that with the tomato pesto salmon.<br />
<br />
And the lentils were NOT cooked all the way.<br />
<br />
Everything else was very yummy, but the lentils had a certain "underdone" crunch to them. After reading up on it, it seems that the Internet is pretty unanimous on the whole "don't eat underdone lentils" thing. Given that the next day would be the first day of my new class, I decided not to risk it and tossed them.<br />
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The rest of the meal was fantastic, though. The tomato pesto gave the salmon great flavor, and the brussels sprouts were infused with the nuttiness of the oil and the sweetness that all veggies seem to get when roasted.<br />
<br />
I ended up having leftover salmon, which I saved for the next night's meal:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--nneOuDcc3s/Txy2t7-cEII/AAAAAAAABLQ/McBAqop2am0/s1600/CIMG0393.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/--nneOuDcc3s/Txy2t7-cEII/AAAAAAAABLQ/McBAqop2am0/s320/CIMG0393.JPG" width="320" /></a></div>I added some fresh oregano to the container to infuse it with flavor while it sat. The following night, as I said, I taught a class, so I returned home exhausted and very, very hungry. A quick yet satisfying meal was in order. Earlier that day, I had decided to master, once and for all, lentil cooking. I cooked them in a small pot of water for about 45 minutes altogether. They definitely looked more cooked, with some of them falling apart in the water, but most of them maintaining their shape.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-28gbm9izhJU/Txy2zMt5GVI/AAAAAAAABLY/BpdmvE4TWfs/s1600/CIMG0395.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-28gbm9izhJU/Txy2zMt5GVI/AAAAAAAABLY/BpdmvE4TWfs/s320/CIMG0395.JPG" width="320" /></a></div>When I returned home that night, I started some water boiling immediately, and cooked my favorite tortellini for 10 minutes. At five minutes in, I started the salmon, some tomato pesto, and the lentils sauteeing in a stick-free pan. When the tortellini was done, I dumped it in and tossed the whole thing around for a bit. What resulted was a flavorful, quick, satisfying meal (that also happened to go great with the remaining Carmenere!). All in all, a satisfying 100th post - a combination of items that gave me two meals, a learning experience, and, most of all, a fun, relaxing way to spend a few evenings.<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-90878704031726455312012-01-16T21:53:00.001-05:002012-01-16T21:54:58.831-05:00Ninety-Ninth Post (One more!) ~ Cooking with Lentils<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAuhNJ1G53bjqxSp3_tKy7TyILWXTa50BRxJ8Dfy-zUOR2uAVCFPGHbntuU9ua5fjlPFEy5Ex1uaKcPOIQkNGQlq1YAXQtnMhAvza9PycmZ43x6oDT1Beop2nwj5Gk2G3odcSdaXVxq0/s1600/aCIMG03862.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAuhNJ1G53bjqxSp3_tKy7TyILWXTa50BRxJ8Dfy-zUOR2uAVCFPGHbntuU9ua5fjlPFEy5Ex1uaKcPOIQkNGQlq1YAXQtnMhAvza9PycmZ43x6oDT1Beop2nwj5Gk2G3odcSdaXVxq0/s320/aCIMG03862.jpg" width="320" /></a></div>This past week, I was on a cruise with my family in the Caribbean to celebrate my grandmother's 80th birthday. I've got to say, all the good food made me really miss blogging.<br />
<br />
Don't get me wrong - I've been cooking and eating LOTS of good food over the last few months - I just haven't been blogging as much as I'd like. Hopefully, that shall change.<br />
<br />
Certainly the inspiration to reach 100 posts will help nudge me!<br />
<br />
So, while we were on this cruise, I ordered a phenomenal pork roast dinner. The pork was fork-tender. The bread was crackle-perfect and the wine robust. But what really stole the show for me (I'm sure to the chef's chagrin, should he have known) were the perfect little lentils spread under the roast. I was immediately reminded of how much I love these little beans. Perhaps it's because they're tied to a memory.<br />
<br />
When I was a junior in college, I had a schedule during the winter months that allowed me to take a morning class and then drive back to my apartment for a breather before heading off to night classes. I had, if I recall, about an hour and a half total for a break. I'd throw my bags on the floor, take off my shoes, and prepare a hot lunch. More often than not, it was a bowl of Campbell's soup (I wasn't such a cook back then). One of my favorites was lentil soup. I'd line up a re-run episode of Frasier on my DVR, sit with a heating pad on my back to relieve the chill and eat hot soup, relish in a good laugh, and, though I didn't know it at the time, build memories of my very first apartment and independent young adulthood, memories that will stay with me, steeped in nostalgia, forever.<br />
<br />
So as I tasted the lentils, these memories came to me, and I told them to my family. We talked about how food can be so closely tied to memories, and I resolved myself to return home and blog the very first meal I cooked.<br />
<br />
Which happened to be lentil soup.<br />
<br />
About which I knew absolutely nothing.<br />
<br />
So I hit up AllRecipes, and came across <a href="http://allrecipes.com/recipe/lentil-soup/" target="_blank">this one</a>. I decided that my first foray into lentils would be well-instructed. If this venture went well, I'd continue on unassisted. One of my favorite aspects of soup is that it can be (and in my and my mother's opinions, SHOULD be) a laissez-faire kind of thing. I decided to alter the ingredients a little to make it a bit more "throw-in-a-pot-and-walk-away."<br />
<br />
Here's what you'll need (and as you can see, I followed the original recipe very closely but with a few substitutions in method - I'm not trying to pass this recipe off as my own!):<br />
<br />
~ 1 (12 oz.) bag Wegmans pre-cut, pre-washed course <a href="http://accidentalchef527.blogspot.com/2010/08/sixty-third-post-pasta-bolognese.html" target="_blank">mirepoix </a><br />
~ 1/4 cup EVOO<br />
~ 2 cloves chopped garlic (although I think I'd press it next time)<br />
~ 1 tsp each dried basil and oregano<br />
~ 2 bay leaves<br />
~ 1 (14.5 oz.) can tomatoes in whatever form you can find them in (I ultimately found "diced in juice")<br />
~ 2 cups dried lentils<br />
~ 8 cups water<br />
~ good handful baby spinach, rinsed but not cut<br />
~ splash red wine<br />
~ fresh oregano<br />
~ salt<br />
<br />
I pre-measured everything before I even turned on the pot. Doing so makes for faster dump-and-go soup-making. While the original recipe calls for chopping onions, carrots and celery, I decided to cheat with the pre-made mirepoix. I started the EVOO simmering and dumped in the whole bag. I let it cook until the onions were nearly translucent, then added the garlic and the herbs (and wow, did THAT smell good!). I added a good amount of salt at this point. I let it cook the recommended 2 minutes, and added the tomatoes, lentils and water. I walked away for an hour and change, coming back to stir it occasionally and take in the fantastic aromas.<br />
<br />
Finally, I turned off the heat and let it sit for about an hour until I was ready to eat. I turned it back on and added the final ingredients. The original recipe calls for vinegar. In my opinion, wine just makes me happier than vinegar. Unless we're pouring it over curly-cue french fries. So I added a splash of the Carmenere I got for this meal. The recipe also calls for sliced spinach, but I opted to go for baby leaves so I wouldn't have to do anything to them.<br />
<br />
I let the soup bubble for a few minutes while I changed into my PJs and poured the wine (mine is a comfortable household). I ladled the soup into my bowl and topped it with a bit of fresh oregano. Then, I grabbed my soup, grabbed a crusty rosemary roll from Wegman's bakery to go with it and grabbed my glass of Carmenere and sat down to enjoy. <br />
<br />
This Chilean wine, by <a href="http://www.arboledawines.com/ing/vinos.asp" target="_blank">Arboleda</a>, was on sale at the wine shop right around the corner from my old apartment (see? I told you I was feeling nostalgic!). It's full, ripe, rustic, and steeped in berry flavor. It made a fine companion to this meal. <br />
<br />
The soup also did not disappoint. The lentils were tender and flavorful, the vegetables were perfectly cooked, and the fresh oregano gave a punch of bright flavor to the stewed ingredients. I feel as though I may have found a new favorite bean! Versatile enough to be a side or a main course (as well as being healthy AND inexpensive), this is not the last you shall read of lentils from THIS accidental chef!<br />
<br />
Yours in the love of good food, wine, and nostalgia,<br />
AL<br />
<br />
<br />
<span style="font-size: x-small;">~~~~~~~~~~~~~~~~~</span><br />
<span style="font-size: x-small;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-36916582710130157862011-10-13T19:29:00.008-04:002011-10-13T22:26:49.335-04:00Ninety-Eighth Post ~ "Mandie's Fancy" Steak!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69oOGwSmaX0U1Kexps9wy5lQzwsFXzVqu9cgPQA2vQK6yuwcBfWdDuqWe7ofatKmB-2_dBTuQjpD-huKUHSZwSO6vP0IoUHVrf1gjkia9q-fj_taaQakaKyTqbd3RfxojIGzjC3O-KJw/s1600/CIMG0369.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69oOGwSmaX0U1Kexps9wy5lQzwsFXzVqu9cgPQA2vQK6yuwcBfWdDuqWe7ofatKmB-2_dBTuQjpD-huKUHSZwSO6vP0IoUHVrf1gjkia9q-fj_taaQakaKyTqbd3RfxojIGzjC3O-KJw/s320/CIMG0369.jpg" width="320" /></a></div>Today was a red-letter day. Not just because it's a full moon, or because it's the anniversary of the October Storm, but because today I met with my awesome adviser and awesome committee and defended my dissertation proposal. Ten years of higher education have led me to this moment, and after today, I can see that I'm that much closer of reaching my goal of achieving a Ph.D. Mind you, I still have to collect data, analyze said data, and do a heck of a lot of writing between now and May...<br />
<br />
But today felt good.<br />
<br />
So I decided to celebrate with food and wine. <br />
<br />
: : PAUSE : :<br />
<br />
This summer, I was a "party aid" for a dear friend, Vivian, whose mother-in-law was celebrating a milestone birthday. There were many amazing dishes and terrific people at that party, but to be honest, the one thing that really stood out to me was the fact that I never realized what a turophile Vivian is. That's "cheese lover/expert" to those of you who didn't realize that there's actually a word for this sort of thing.<br />
<br />
<a href="http://www.yanceysfancy.com/">Yancey's Fancy</a> Steakhouse Onion Aged Cheddar Cheese. That became my new love at this party. I confess that as I prepared the cheese plate, this block of cheddary goodness was divided in a "one piece me, one piece plate" kind of way. Being the fabulous person that Vivian is, she bought me some the last time she was at Yancey's Fancy. It sat in my fridge for a perfect moment.<br />
<br />
And I decided that NOW was that moment.<br />
<br />
: : UNPAUSE : :<br />
<br />
So after a successful defense, I drove to Wegmans and bought a petite sirloin and some other things:<br />
<br />
~ 1 petite sirloin<br />
~ Good handful crimini mushrooms<br />
~ 2 shallots<br />
~ EVOO<br />
~ fresh thyme<br />
<br />
You'll also need:<br />
~ Yancey's Fancy Steakhouse Onion Aged Cheddar<br />
~ Coarse ground sea salt<br />
~ White wine<br />
<br />
I also stopped by Premier and bought an "unadvertised special" bottle of <a href="http://www.touchstone-wines.com/Portals/0/Codici/CODICI%20Primitivo%20-%20Tech%20sheet.pdf">Codici Primitivo Salento</a>. <br />
<br />
: : PAUSE AGAIN : :<br />
<br />
My most observant readers may have noticed that there's been a lack of black pepper in my posts of late. I have learned over the past months that what I've been euphemistically considering a food "sensitivity" is, in reality, a food allergy. I, the Accidental Chef, am confessing to you now: I am allergic to black pepper. Not allergic in the "keel over and die" kind of way - more in the "carry Benadryl and request restaurants not to use it in my food" kind of way. So I've cut black pepper from my cooking, but there are certain dishes that, if I weren't such an oddball, I'd be sprinkling liberally with the stuff. Coarse ground. Mmmmmm.... So, assuming you're not as sensitive as I, feel free to add black pepper to this meal.<br />
<br />
(I secretly think that the "Accidental Chef Who's Allergic to Black Pepper" belongs on the Island of Misfit Toys... But anyway...)<br />
<br />
: : UNPAUSE AGAIN : :<br />
<br />
After answering some emails and playing with Ginny, I decided to have an early dinner.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRAfHYJ37y2_VL4uECPt6iClsbm2gqb1SRpDXf_9sEzu7vA3CWyXxXXj65TP29fP-1k34gsJWBNX_4axmklNlB1_eJpezHrJ4NTnCRHcTNQijvHqnhGiSOmdRzmdBojwGEOW3DeQxQkA/s1600/CIMG0368.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRAfHYJ37y2_VL4uECPt6iClsbm2gqb1SRpDXf_9sEzu7vA3CWyXxXXj65TP29fP-1k34gsJWBNX_4axmklNlB1_eJpezHrJ4NTnCRHcTNQijvHqnhGiSOmdRzmdBojwGEOW3DeQxQkA/s320/CIMG0368.jpg" width="320" /></a><br />
I learned about using repeat ingredients (cooked different ways) to create an overall harmony in a dish while providing textural variety on ABC's <i>The Chew.</i> Over a few episodes, I've seen chefs Mario Batali and Michael Symon use this concept to marry a few ingredients into a really interesting dish or two. I decided to try this idea with thyme, crimini mushrooms, shallots and olive oil.<br />
<br />
After starting the toaster oven heating (broil, 350) I sliced the mushrooms and set them aside. Next, I finely minced one of the shallots, two slices of mushroom and some thyme and added it to about 1 tbps olive oil to make a coarse pesto of sorts. I added some salt and some dry white wine.<br />
<br />
In a stick-free pan, I added the other shallot (coarsely chopped) to some olive oil and dry white wine with some thyme and sea salt.<br />
<br />
I put the steak on a piece of parchment and topped it with a good spoonful of the mixture. I put it in and set the timer for five minutes. In the mean time, I grated some cheese into a bowl. This cheese is a little on the soft side, but I was still able to grate it. Immediately after grating it, I put it in the fridge.<br />
<br />
When the five-minute timer went off, I started the oil, wine, thyme and coarse-chopped shallots simmering in the pan. I turned the steak and topped the other side with the pesto mixture. Back in it went for another five minutes.<br />
<br />
In the mean time, I started the mushrooms sauteing away merrily with the already-simmering ingredients. When the timer went off, I topped the steak with the shredded cheese (about 2 tbsp in all) and popped it back in for the remaining 3 minutes. In that time, I finished the mushrooms and readied the plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ykAVUU3Rcys/Tpdz7CwIH9I/AAAAAAAABJg/qc3M10jSN3Y/s1600/CIMG0373.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-ykAVUU3Rcys/Tpdz7CwIH9I/AAAAAAAABJg/qc3M10jSN3Y/s320/CIMG0373.jpg" width="320" /></a></div>I'm including a photo to show what the 5+8 minute scheme amounts to with a tenderloin of this cut. I realize, after seeing the photo, that I like my steaks pretty rare. Adjust the time to your liking, but remember that it only takes about three minutes under a broiler for the cheese to toast perfectly.<br />
<br />
The pairing of the food to the wine was perfect. Using shallots rather than garlic gave the meal a nice sweet onion overtone without ever being too pungent. The shallots that were mixed with the mushrooms were sweet and well-cooked, while the ones that went under the broiler maintained a crispiness that was a nice pairing to the rare meat. The topping of Yancey's Fancy Steakhouse Onion gave the whole meal a certain richness without ever being "overboard." And as the tasting notes suggest, the Codici Pimitivo Salento was a rich, earthy wine that both complimented the meal's flavors and cleansed the palate between bites.<br />
<br />
All in all, a great meal, and a fun return to blogging after a few weeks away!<br />
<br />
Yours in the love of great food, wine AND cheese,<br />
AL<br />
<br />
<span class="Apple-style-span" style="background-color: #e9ba52; color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"></span><br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-71083939940994886802011-09-05T21:35:00.003-04:002011-09-05T21:40:38.031-04:00Ninety-Seventh Post ~ Hearty Tomato Vegetable Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX4X3EgrQToznRolfyy1lZdGDFA7dTRc3qB5Een00zvRrjlGb_VDtAIvVE7z8pegByJczLtbpoBCwxv-QorvG63ElGTZdvObVZUF1WRppHi75Qw_gqZ-H3kZlAiu1vPzSyTGASU9Qa0o/s1600/CIMG0316.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrX4X3EgrQToznRolfyy1lZdGDFA7dTRc3qB5Een00zvRrjlGb_VDtAIvVE7z8pegByJczLtbpoBCwxv-QorvG63ElGTZdvObVZUF1WRppHi75Qw_gqZ-H3kZlAiu1vPzSyTGASU9Qa0o/s320/CIMG0316.jpg" width="320" /></a></div>Today's high was 63 degrees, and I was in heaven in my jeans and hoodie. I'm what you might call an "Autumn-Winter" person, and today's weather made me feel the change of the seasons and rejoice with it. <br />
<br />
And what better way to rejoice than through cooking?<br />
<br />
I decided to make a pot of vegetable soup to enjoy throughout the week. With that decision in mind, I went a little nuts in Wegman's produce department. Here's what I got, but you can choose any veggies you wish!<br />
<br />
~ Carrots, onion and celery (for the classic <a href="http://accidentalchef527.blogspot.com/2010/08/sixty-third-post-pasta-bolognese.html">mirepoix</a> base that my family seems to gravitate toward for all things soup)<br />
~ Acorn squash (if Autumn were a veggie, this would be it)<br />
~ Portobello mushroom (for the sheer sake that I've never cooked with one before)<br />
~ Largish tomato<br />
~ Zucchini (locally grown, of course)<br />
~ Handful leftover fingerling potatoes<br />
~ Fresh herbs (rosemary, sage and oregano - As Wegmans didn't stock any, I found myself giggling over the pun-ready thought, "Why, I won't have any THYME this week!")<br />
~ Four beef bullion<br />
~ Dash white wine<br />
~ Sprinkling of white pepper<br />
~ One clove garlic, coarsely chopped<br />
~ ...And one mystery ingredient which shall be exposed later<br />
<br />
So I went home and set to merrily chopping my veggies. I had about a half-pot full of water (my traditional dutch oven in which I make all my soup) boiling at this time, and into the pot went the coarsely chopped celery, onion and carrots, soon to be joined by the dash white wine and herbs. Next went some fingerlings.<br />
<br />
I pierced the squash and microwaved it for one minute to make slicing it easier. Then I cut it in half, scooped out the seeds, and cubed it and tossed it in the pot, skin and all.<br />
<br />
Next went the portobello, the zucchini and the tomato, skin on as well. After that went the garlic and the pepper. By now, things were starting to smell real good. The problem was that it was tasting a bit bland. I added some beef bullion and a bit more salt, but to no avail. Just at that moment, my mama called.<br />
<br />
: : PAUSE : :<br />
<br />
Somewhere in our ancient history as humans, mothers leaned with their daughters over the crude vessels they had fashioned to hold the night's stewed offerings, whispering to them that if they just added a pinch more of that, or a dash more of this, it just might be a bit more like they remembered it from their childhoods.<br />
<br />
Truly, life has changed little since then. I cheerfully announced that I was making a stab at vegetable soup for the first time, and my mother suggested...<br />
<br />
Spaghetti sauce.<br />
<br />
Seriously. I was a little befuddled too. "Or," she said, "I would add V8 juice to our vegetable soup. That's what gave it that kick you liked." <br />
<br />
So THAT'S why the V8 juice would show up in our cart when I would join my mother for trips to the store. God knows I'd never DRINK the stuff...<br />
<br />
: : UNPAUSE : :<br />
<br />
So since I didn't have any V8 juice around, I thawed out a frozen third of a jar of Wegman's spaghetti sauce from the freezer and dumped it in. The soup slowly took on a more minestrone appearance and smell and - yep - it started to smell more familiar.<br />
<br />
(I peeked at the ingredients, and aside from the olive oil, all of the ingredients in the spaghetti sauce were ones I had added already - onion, tomato, salt, spices, garlic... but perhaps in more concentrated form).<br />
<br />
I slowed it down to a simmer, tasting here and there. I'm new at vegetable soup, and after turning off the heat and letting it sit for a while, I was surprised to find that the rind of the squash stayed in tact with a bit of flesh left, but the pulpier parts of it seemed to naturally incorporate into the broth, giving it a wonderfully sweet taste and rich texture.<br />
<br />
I enjoyed a bowl of it for dinner along with a few slices of a multigrain baguette and a glass of Tall Poppy Shiraz. All in all, a satisfying meal that I'll enjoy throughout the week!<br />
<br />
Yours in the love of good food and wine (and a few words from the wise),<br />
AL<br />
<br />
<span class="Apple-style-span" style="background-color: #e9ba52; color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"></span><br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-79293927006088681562011-07-13T21:30:00.000-04:002011-07-13T21:30:03.900-04:00Ninety-sixth Post ~ Bruschetta-topped breaded tilapia<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tCVPkj8qtNg1H7HhOoAa4SkxMFr2Au0oYDlG9v60DHeEUkkI-V7j8AYbdc3biPwd9orzAmbENX51IG80SFoP_mxnSTArMywyCXZPNO1WAZVihb58-t6dNQ9fjGrYXb0g3lDjcvwvAsM/s1600/CIMG0065.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6tCVPkj8qtNg1H7HhOoAa4SkxMFr2Au0oYDlG9v60DHeEUkkI-V7j8AYbdc3biPwd9orzAmbENX51IG80SFoP_mxnSTArMywyCXZPNO1WAZVihb58-t6dNQ9fjGrYXb0g3lDjcvwvAsM/s320/CIMG0065.JPG" width="320" /></a></div>This was a really simple meal. So simple, in fact, I considered not blogging about it. But then, after thinking about my post labels such as "quick dinner," I thought, perhaps I should blog about it for just that reason.<br />
<br />
So here you go.<br />
<br />
Here's what you'll need:<br />
~ 1 tilapia fillet (I used frozen, and recommend going fresh. However, this method of preparation will be so flavorful, you won't even notice the difference)<br />
~ Italian seasoned breadcrumbs<br />
~ Premade bruschetta<br />
~ Coarse-ground sea-salt<br />
~ EVOO and/or butter<br />
<br />
For the side I made the always-delectable roasted brussels sprouts. See <a href="http://accidentalchef527.blogspot.com/2011/03/eighty-seventh-post-lemon-thyme-sea.html">this post</a> for easy-to-follow instructions to for preparing one of my favorite veggies in an oh-so-sweet way. The only change I made was to exchange fresh thyme for garlic.<br />
<br />
Start the brussels sprouts roasting. Sprinkle ample breadcrumbs on a plate. Generously coat both sides (including the little nook and cranny) of the tilapia fillet. Start some EVOO heating in a pan.<br />
<br />
: : PAUSE : :<br />
<br />
Today something unimaginable happened. I ran out of EVOO. Somehow, I thought there was more in the bottle than there was, but sure enough, I tipped it into the pan, and about a teaspoon-full came out. I thought it might be enough to sautee the tilapia, but unfortunately, it wasn't. So I added about a tablespoon of butter (not too bad, calorie-wise, right?) and that gave the fillet the most delicately, deliciously browned edges. Definite accidental win.<br />
<br />
: : UNPAUSE : :<br />
<br />
So after the tilapia is breaded, set it into the oil or butter or both. Let it sizzle away while you stir the brussels sprouts. Salt the upturned side of the tilapia, then flip it. When it's done, top it with the bruschetta (remaining juice and all). It doesn't take a lot (I saved about a tablespoon of bruschetta for this meal from when I cooked the lamb and tortellini earlier this week).<br />
<br />
I enjoyed tonight's meal with another fabulous chilled glass of the Vinho Verde by Gazele. Absolutely divine on such a hot summer's night!<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span class="Apple-style-span" style="color: #261204; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 20px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com3tag:blogger.com,1999:blog-858728085424034095.post-37799825573716407302011-07-12T23:02:00.001-04:002011-07-12T23:04:27.746-04:00Ninety-fifth Post ~ Prep Ahead Mussels with White Wine, Garlic, Herbs & Tomato<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-r-QLBbX9lww/Th0HzREmI_I/AAAAAAAABGs/JkR8LhSEpK8/s1600/CIMG0061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-r-QLBbX9lww/Th0HzREmI_I/AAAAAAAABGs/JkR8LhSEpK8/s320/CIMG0061.JPG" width="320" /></a></div>After I get done lecturing, I feel emotionally, mentally and physically exhausted, in a really rewarding kind of way. Typically, I do call-ahead take-out from Panera, where I can grab my healthy, foodie meal to go, drive back to my apartment, and collapse in front of my TV to dine on panini, salad and a nice glass of wine.<br />
<br />
But I'm trying to think outside the lunchbox for some easy alternatives.<br />
<br />
Enter mussels.<br />
<br />
You all know my love affair with these mollusks - easy, inexpensive, quick and oh-so-yummy. What's not to love? It's a quick meal in and of itself, but I thought I'd do some prep to make it even quicker. My efforts paid off. <br />
<br />
Here's what you'll need for tonight's meal:<br />
<br />
~ Mussels (1 lb does it for me - unfortunately, Wegmans misplaced the special order I had called in early this morning, and I ended up having to wait for a while with two exceptionally apologetic and friendly seafood staffers while they painstakingly looked for the code to ring up a single pound of mussels, which is not a usual purchase. Hence the call-ahead. But we found it - #6755. Immortalized herein)<br />
~ White wine (tonight's was a lively Portuguese <a href="http://www.wineloverspage.com/wines/tn.phtml?id=834">Gazela</a> vinho verde - as clear and effervescent as sparkling water - but with a great deal more citrussy, fresh character!<br />
~ Garlic (1 clove)<br />
~ Fresh herbs on hand (savory, thyme and oregano for me!)<br />
~ 10 or so pieces of oven-roasted tomatoes from the Mediterranean bar. Super yummy.<br />
~ 2 tbs. butter<br />
~ Coarse-ground salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0kq4cmFsA5d_GrXIEQAOhXf7WIg-It9bnzqUgBm1Al-ot-9c8iX0mxTjFRyIPrOE0BVhnjKIZFNk7V4atVdCQseVWpYhyphenhyphenvQA3GJp3mGMlPl6MKQlXUixv1af58AvY3DaZKBn5ZKC0vw/s1600/CIMG0059.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0kq4cmFsA5d_GrXIEQAOhXf7WIg-It9bnzqUgBm1Al-ot-9c8iX0mxTjFRyIPrOE0BVhnjKIZFNk7V4atVdCQseVWpYhyphenhyphenvQA3GJp3mGMlPl6MKQlXUixv1af58AvY3DaZKBn5ZKC0vw/s320/CIMG0059.jpg" width="320" /></a></div>In the afternoon, I prepped the broth. Into my pan went some white wine, garlic, tomatoes, herbs, two pats of butter and salt. I slapped a lid on and put it into the fridge.<br />
<br />
End of story.<br />
<br />
I came home this evening with my pound of mussels and a baguette, let the pot come to temp while I greeted my puppy and set my bags down, and then started it simmering, rinsed the mussels and plopped them in. They cooked covered for 3 minutes while I poured myself a glass of chilled wine and sliced the baguette.<br />
<br />
Not 10 minutes in the door, I was sitting down to one heck of a savory meal.<br />
<br />
Panera, you know I love you - and I'll probably see you Thursday. But this was a great way to kick off my week!<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-47501901832924058122011-07-11T21:54:00.001-04:002011-07-11T21:56:08.174-04:00Ninety-fourth Post ~ Mediterranean-inspired lamb and tortellini (okay, not really)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MNrOiej_vaNxY8R7oql3rmABn8Wd2oWQ-f4w-X5mZ8YxN_opmtbA8Fg8YlZUOxw5uRg8GQoGuGncL9NxR2tXgiNh6FBKWEXSb9SWQ6tch_Jubd-pRa23Vje_AseNQw6aMuk0FB8x9-c/s1600/CIMG0058.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MNrOiej_vaNxY8R7oql3rmABn8Wd2oWQ-f4w-X5mZ8YxN_opmtbA8Fg8YlZUOxw5uRg8GQoGuGncL9NxR2tXgiNh6FBKWEXSb9SWQ6tch_Jubd-pRa23Vje_AseNQw6aMuk0FB8x9-c/s320/CIMG0058.JPG" width="320" /></a></div>I say "not really" because I'm lying in the title. "Inspired" implies forethought and premeditation. This was a very un-pre-meditated dinner, insomuch as I didn't realize what meat I was working with until it hit the pan. This is one of the posts through which I truly feel I've earned the "Accidental" in my blog name.<br />
<br />
Let us begin at the beginning...<br />
<br />
I occasionally reap the benefits of large meat purchases made by my parents. Here and there, I'm bestowed gifts of meat which I merrily store away in my freezer and use throughout the year. Tonight, I found, buried in the back of my freezer like a lost Christmas present beneath the tree, a particularly tempting parcel of... hamburger. For that's what I was certain it was.<br />
<br />
So I decided that hamburger sauteed with bruschetta would render a lovely meaty, savory sauce, perfect for the remaining tortellini that was just shrieking to be eaten up in my cupboard (only a true tortellini-lover knows how loudly and plaintively cheese-filled pasta can shriek). So I thawed out the rich, red parcel of meat, got out my ingredients, and set the patty into the hot pan into which had already been spooned a large helping of bruschetta.<br />
<br />
Where my senses were greeted with decidedly "NOT BEEF" messages. The savory, rich smell hit me first - one that, for lamb-lovers, is positively intoxicating. The juicy texture reached my spatula next. This was not ground beef - this was ground lamb. I had brought it home intending to make my mother's delectable orange-glaze sauce (caramel, really) that she serves these patties with (along with a bed of white rice to soak up the remaining sauce).<br />
<br />
I would not normally have thought lamb+bruschetta = tortellini dish! But that's what I had in front of me in the pan.<br />
<br />
And I'm here to tell you that this was one happy accident!<br />
<br />
Here's what you'll need:<br />
<br />
~ 1 ground lamb patty (you'll most likely have to special-order these from your butcher, but they're oh-so worth it)<br />
~ Pre-made bruschetta<br />
~ Touch of black truffle oil<br />
~ Dash of balsamic vinegar<br />
~ Tortellini<br />
~ Fresh oregano<br />
<br />
So, as previously mentioned, start a pan heating on low-medium with 2-3 heaping tablespoons of bruschetta. Start a small pot of boiling water going at the same time. Add the ground lamb to the bruschetta. Break it up and stir it around. Let it cook uncovered for about 5-7 minutes, adding some truffle oil (this puts it over the top) and covering it for the remaining time the pasta cooks. Drain the pasta and uncover the sauce. Relish in the savory aromas! Toss the tortellini in the sauce and allow it to meld for a minute or so on low-to-no heat. Top it with fresh oregano for a truly wonderful dish.<br />
<br />
I paired this meal with the Petite Sirah by Crane Lake from last night. Oh, dear readers, this was a good, good pairing. Perhaps Sirah and lamb were made for each other, for fruity notes sang from this wine that hadn't been as evident last night. Spices came to the fore as well, blending harmoniously with the rich flavor of the lamb but not fighting the bruschetta at all.<br />
<br />
All in all, a good meal. Accidentally, of course!<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-1035378397850574952011-07-10T21:50:00.000-04:002011-07-10T21:50:32.018-04:00Ninety-third Post ~ Bruschetta chicken atop zucchini ribbons<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlGYuH2ceEYcfjPQE5DtEuHSt1dnTLeNuKR8nNkR9ZZiHKqanadIiE1X0viqidTuexw4xj3TcWKhPPSuYct3FAsxOIKtSwAlOV6jRF7SzTBohg2L88HKPySYstZFDWf_GgL927r-qxE/s1600/CIMG0056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTSlGYuH2ceEYcfjPQE5DtEuHSt1dnTLeNuKR8nNkR9ZZiHKqanadIiE1X0viqidTuexw4xj3TcWKhPPSuYct3FAsxOIKtSwAlOV6jRF7SzTBohg2L88HKPySYstZFDWf_GgL927r-qxE/s320/CIMG0056.JPG" width="320" /></a></div>I spent the afternoon at Janeen's house, where we dined on savory salsa and cream-cheese pizza, baked brie with apricots, veggies, cookies, wine - you get the idea. I decided to do something light for dinner, so I opted for veggies instead of the usual pasta that I enjoy with breaded meat.<br />
<br />
Here's what you'll need for this meal:<br />
~ 1 zucchini<br />
~ Bruschetta (as you know, I'm a fan of Wegman's bruschetta)<br />
~ Chicken tenderloins<br />
~ EVOO<br />
~ Italian seasoned breadcrumbs (I keep my signature breadcrumb-parm-herb mix ever at the ready in my freezer)<br />
<br />
This is an easy, quick meal. Into a pan, slice the zucchini. I used a veggie peeler, but would recommend a mandolin the next time. Prevents knuckle scrapes. Add about a tablespoon of bruschetta with about a tablespoon extra of the liquid from the container and sautee for a few minutes. Set to the side in a bowl with a plate covering it so they steam a bit more. Ideally, cover them with the plate you're going to serve it on so you can flip it onto the plate when you're ready.<br />
<br />
In the pan, add a bit of EVOO and the breaded tenderloins. Cook until done (often heralded by the fire alarm). Place the tenderloins over the bed of zucchini ribbons and top with bruschetta.<br />
<br />
I served this tonight with a glass of Petit Sirah by Crane Lake. It was a fuller-bodied wine than I expected, tasting of ripe cherries, licorice and spice. In another life, I might have thought ahead and chilled a white French table wine, as I think it would have gone with the meal better, but this wine was so heady and tasty it was more like a side dish. Not the best pairing, as it overpowered the delicate zucchini and light freshness of the bruschetta, but overall, an enjoyable wine. <br />
<br />
And you know, to make the wine feel better, I broke out some dark chocolate for dessert. A better pairing has not been seen since Romeo set eyes on fair Juliet.<br />
<br />
Yours in the love of food, wine, and food & wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-14507977985397161532011-04-14T22:13:00.001-04:002011-04-14T22:15:27.873-04:00Ninety-second Post ~ Easy Peasy Veggie Pizza!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-llLx8ND-cpc/TaeofU_foGI/AAAAAAAABB4/ryi0DSBCKlc/s1600/CIMG7104.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-llLx8ND-cpc/TaeofU_foGI/AAAAAAAABB4/ryi0DSBCKlc/s320/CIMG7104.JPG" width="320" /></a></div>I had one of those nights that just got away from me - and before I knew it, it was 9:00 and I still hadn't stopped for dinner. I needed something fulfilling, quick, and not too rich. Here's what I came up with.<br />
<br />
You'll need:<br />
<br />
~ Flatbread (or pita - I've become a huge fan of Kontos Multigrain Flatbread - it's a great afternoon snack cut into triangles, toasted, and served with hummus)<br />
~ Pesto of any sort (I used Wegman's sundried tomato pesto)<br />
~ Veggies (mushrooms and zucchini for me!)<br />
~ Grated parm<br />
~ Drizzle of black truffle oil<br />
~ Fresh parsley<br />
<br />
Preheat your toaster oven on 400/broil. Spread about a tablespoon of pesto over the flatbread. With a mandoline, thinly slice some zucchini. Place the slices around over the pesto-spread bread. Slice up some mushrooms, and lay them on top. Drizzle on a little truffle oil, sprinkle on some parm, and spread fresh parsley over all. Broil in your toaster oven until the veggies are beautifully cooked and sizzling!<br />
<br />
While the veggies themselves were a delectable roasted sweetness, the best part of this pizza to me was the crust! The flatbread toasted to a perfectly crispy finish, and the parm was just golden - savory, flavorful, wonderful!<br />
<br />
I served this easy-peasy meal with a crisp, peachy pinot grigio by Vetter Vineyards. A perfect compliment!<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-2290387691828407262011-04-08T14:01:00.000-04:002011-04-08T14:01:53.786-04:00Ninety-first Post ~ More Mussels (with a citrussy flair!)<a href="http://1.bp.blogspot.com/--NEqN7fXIps/TZ9NgQGKvkI/AAAAAAAABBY/ye6-AtuG-0w/s1600/CIMG70881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/--NEqN7fXIps/TZ9NgQGKvkI/AAAAAAAABBY/ye6-AtuG-0w/s320/CIMG70881.jpg" width="320" /></a>If you're sick of reading about the many virtues of a dinner of mussels...<br />
<br />
...Then skip this post.<br />
<br />
I wasn't going to blog about this, because it is rather similar to some of my past posts, but I feel like this batch was TRULY the perfect combination of herbs and other flavors. Here's what you'll need:<br />
<br />
~ Mussels, of course. I make a pound per serving.<br />
~ White wine (I used a "melange" of sorts of some leftover dry Riesling and Pinot Grigio)<br />
~ Salted butter. Lots o' butter.<br />
~ Herbs: Fresh thyme, fresh rosemary, fresh parsley, fresh, fresh, fresh.<br />
~ Chives to top<br />
~ Two crushed garlic cloves<br />
~ Coarse-ground sea salt<br />
~ One slice lemon<br />
<br />
In a pan, add a generous bit of wine. I'd say a little over a cup. Start the butter melting. When all is said and done, probably about three or four tablespoons. Add the fresh herbs, and don't skimp on the parsley. Add the slice of lemon and the garlic. By now, your nose should be telling you that you're doing something right. Add the course-ground sea salt.<br />
<br />
Wash and dump in the mussels. Slap a lid on and walk away for 3-4 minutes as you slice your baguette. Come back, take off the lid, and SAVOR the aroma!<br />
<br />
Top with lots of snipped chives and enjoy with the bread and a glass of dry riesling. It is a perfect, perfect meal.<br />
<br />
Yours in the love of food and wine,<br />
AL<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0tag:blogger.com,1999:blog-858728085424034095.post-51353818241652260502011-04-06T13:17:00.001-04:002011-04-06T13:43:42.973-04:00Ninetieth Post ~ Maple Garlic Rosemary Marinated Salmon with Parmesan and Parsley Yellow Squash<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gzMdGGzRRFU3iSp1TdjBm58W4gAeCQdOIdmkuY5Z7BMNYWrKsoVn68hHD78wvRypj77MZrKLArB3BUSuFExPEtCGdZ9mJeqCGlmeiqKFdri5RsY4mWL6C79uecEIqSWnwj4TvWSyNU4/s1600/CIMG7082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gzMdGGzRRFU3iSp1TdjBm58W4gAeCQdOIdmkuY5Z7BMNYWrKsoVn68hHD78wvRypj77MZrKLArB3BUSuFExPEtCGdZ9mJeqCGlmeiqKFdri5RsY4mWL6C79uecEIqSWnwj4TvWSyNU4/s320/CIMG7082.JPG" width="320" /></a></div>I can't say enough good things about marinades. They provide a quick way to make a flavor-packed meal without a lot of fuss. <br />
<br />
Here's what you'll need to make this easy dish:<br />
<br />
For the salmon:<br />
~ Salmon fillet<br />
~ Maple syrup (the real stuff, preferably)<br />
~ One clove garlic, crushed<br />
~ Rosemary<br />
~ Coarse-ground sea salt<br />
<br />
For the veggie:<br />
~ One small yellow squash<br />
~ EVOO<br />
~ Parsley<br />
~ Coarse-ground sea salt<br />
~ Grated parmesan<br />
<br />
Several hours before dinner, pour some maple syrup into a bowl. I got a little souvenir bottle of maple syrup from a friend who traveled to Nova Scotia. I used that, and shook a little water around in the bottle to catch any remaining sugary awesomeness. Into the bowl I crushed a clove of garlic and stirred it around. I added the salmon fillet, spooning some of the mixture over it. I topped the salmon with some salt and a sprig of rosemary, covered the bowl, and left it alone in the refrigerator until I was ready for dinner.<br />
<br />
At that time, I took it out to let it get closer to room temp while I preheated the toaster oven (broil, 400) and prepped the veggies. In a bowl, I placed the sliced squash and drizzled EVOO over all. I sprinkled on ample parm and snipped on some parsley. After adding some salt, I tossed it around by hand, making sure that the squash was well-covered in the mixture.<br />
<br />
On a pan, I made a tin-foil divider. Into one side I set the salmon, pouring the remaining marinade over the top. In the other side I placed the veggies.<br />
<br />
I popped the pan into the toaster oven and walked away for 12 minutes or so.<br />
<br />
: : PAUSE : :<br />
<br />
WARNING. This recipe will cause your house to fill with amazing aromas. If you are immune to the scent of parmesan slowly browning, crushed garlic adding sizzling warmth to cloyingly sweet, sugary maple syrup and rosemary singeing and releasing its spicy earthiness into the air, then you might be able to walk away for the12 minutes. If you're like me, you'll try walking away, but will then end up back in front of the toaster oven, watching it like a cartoon cat watching a mouse-hole.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-W0HXOBhRwVE/TZyfV8SIXMI/AAAAAAAABBU/RLkSVsrWb3E/s1600/c-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="http://3.bp.blogspot.com/-W0HXOBhRwVE/TZyfV8SIXMI/AAAAAAAABBU/RLkSVsrWb3E/s320/c-32.jpg" width="320" /></a></div><br />
<br />
: : UNPAUSE : :<br />
<br />
So presumably, you're right there when the timer dings. I served this meal with a dry reisling by Vetter Vineyard. While the wine was outstanding (and paired perfectly with the lemon rosemary salmon I'm planning to blog about soon), I think a warmer, oakier wine would have matched the maple better, as this riesling is marvelously crisp (think biting into a green apple). On the other hand, it did add a nice refreshing bite to the meal, which kept it from being too sweet. <br />
<br />
'Cause we wouldn't want that...<br />
<br />
Yours in the love of good food and wine,<br />
AL<br />
<br />
<br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">~~~~~~~~~~~~~~~~~</span></div><div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 17px;"><span style="font-size: 9px;">The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.</span></div>Amanda Lohiserhttp://www.blogger.com/profile/05864578754674423166noreply@blogger.com0