tag:blogger.com,1999:blog-124737927116186732024-02-21T22:43:04.129-08:00The Empty Lunch PailTake this <i>The Empty Lunch Pail</i> on a food journey with you.The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.comBlogger249125tag:blogger.com,1999:blog-12473792711618673.post-23949986966368634962014-02-23T13:03:00.000-08:002014-02-23T13:03:12.652-08:00Brown Butter Bourbon Banana BreadEver since Alex bought me a stand mixer, I've been doing a lot of baking. I've developed a patience for it and definitely an appetite for homemade baked goods. I'm getting much better at not sitting on the floor in front of the oven waiting for cookies, cakes, and muffins to rise. One thing hasn't changed though; the fewer the ingredients, the more likely it is that I'll make it. Let's just say, that mixer has gotten us into a lot of snacking trouble lately and I've gotten a lot better at finding baked goods recipes I'm willing to try. I've also fallen in love with browned butter--in all types of cookies and now in banana bread/ muffins. <br />
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Last weekend, I got out of bed early, walked into the kitchen and saw three spotty, sad looking bananas sitting at the top of the fruit bowl. Sad looking bananas = b-a-n-a-n-a bread. I'm a huge fan of banana bread because it's an easy, delicious breakfast and there's no better way to start the morning than with a warm, freshly baked banana muffin with a pat of Vermont Creamery Sea Salt butter. <br />
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I wish we still had more muffins...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQjslv9xxrZ23cncplo7fRIHS-nNjYYS9DoRoC3iKopVuJUj-pqv1cUwO5Ex3FMkLZe5iJDFm3qsbogDJIbRSlMHNEYRHpEmuXivtqo1XOsmLcA-0AOB2MIifItZuWKYLlJntbag84w/s1600/banana+muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQjslv9xxrZ23cncplo7fRIHS-nNjYYS9DoRoC3iKopVuJUj-pqv1cUwO5Ex3FMkLZe5iJDFm3qsbogDJIbRSlMHNEYRHpEmuXivtqo1XOsmLcA-0AOB2MIifItZuWKYLlJntbag84w/s1600/banana+muffin.jpg" height="360" width="640" /></a></div>
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<span style="color: black; letter-spacing: normal; line-height: normal; text-align: start;">I adapted this recipe from Smitten Kitchen's Jacked-Up Banana Bread and used a splash of Grand Marnier instead of bourbon and I added the zest of one orange to add more of that fresh, citrus flavor. </span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">3 ripe bananas, smashed</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1/3 cup browned, salted butter<br />3/4 cup light brown sugar<br />1 egg, beaten<br />1 teaspoon pure vanilla extract<br />1 tablespoon Grand Marnier<br />1 teaspoon baking soda<br />Pinch of salt<br />1 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1 1/2 cups flour</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">zest of 1 orange</span><br />
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and Grand Marnier, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into your muffin tin. Bake for 45 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and serve with a smack of butter, jam, or Grand Marnier and orange zest creme fraiche. </span></div>
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The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-29493211385958102752014-02-06T20:07:00.000-08:002014-02-15T14:45:01.934-08:00Clafoutis<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Thanks for standing by. I know it's been a while and my writing is a <strike>little</strike> horribly rusty so please bare with me as I clumsily make my way through this post. 2013 was full of incredible surprises, meeting new people, and taking great trips--including a three week vacation through Italy (ITALY!). Don't worry, I will indulge in the details and share a few photos later but I figured I'd ease my way back into this place with a short but sweet post about Monday night's dinner which was inspired by scrolling through photos from our trip to Italia. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Alex and I have just started watching Break Bad. And by "just started" I mean we've just started Season 4. I don't think I've ever been more captivated by a television show in my life. I have a very short attention span and usually get antsy after sitting still for just an hour but there have been a handful of days when Alex and I binge watched 5 episodes. You'd be proud. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Needless to say, every night that we're home for dinner we plop our bottoms down on the rug in the living room and eat at the coffee table front row to the television. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Monday night was no different. I made a big pot of spaghetti with butternut squash, pancetta, fresh English peas, and a Malbec tomato sauce and when Alex got home, we twirled ourselves a heaping pile of pasta, pulled up some rug and plopped ourselves down in front of the television. No time for pleasantries and romance when there's blue meth to attend to. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Though the pasta was inspired by my flipping through photos of our trip to Italy, what I really want to talk about is the brown sugar pear clafoutis I made for dessert. I had come across the recipe while reading the <a href="http://orangette.blogspot.com/" target="_blank">Orangette </a>a few days back and dogeared it for another day. Monday was the day. I had a comice pear who's time was running out and I remembered this clafoutis recipe I had bookmarked the week before. This recipe is going to become a staple in our home starting now. It's insanely easy and o so good. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I had never heard of a clafoutis before let alone make it! I had no idea what to expect. What came out of the oven was a fluffy, golden souffle that perfumed of sweet vanilla and pear. We let it cool on a wire rack as and once it cooled, Alex and I dove right in. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">The clafoutis was smooth, custard-like, and it tasted of caramel. I have to agree with Molly though, it is much better the next day once the custard has really set. </span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;"><b><u>Brown Sugar Pear Clafoutis</u></b></span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Butter, for greasing the pan</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">About 2 teaspoons granulated sugar, for dusting the pan</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 large ripe pear</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">4 large eggs</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 ¼ cups whole milk</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 cup brown sugar</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1 ½ tsp. vanilla extract</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">1/8 tsp. fine sea salt or table salt</span><br />
<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">½ cup (70 grams) all-purpose flour</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Preheat the oven to 375°F. Butter a 9 ½-inch pie plate and dust it lightly with granulated sugar. Shake out any excess.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Peel and core the pear, and slice it into roughly 1/4in. Arrange them on the bottom of the prepared pan.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">In the jar of a blender, combine the milk through flour. Blend on high speed for 1 minute (stopping once, if needed, to scrape down any flour that may stick to the sides of the jar). Pour the batter over the pears.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Bake until the custard is puffed and golden brown and a tester inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack. The custard will deflate quite a bit as it cools.</span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Serve at room temperature or chilled. </span><br />
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<span style="background-color: white; color: #333333; font-family: Georgia, Times New Roman, serif; line-height: 20.799999237060547px;">Yield: 6 servings</span><br />
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The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-35762911977477900552012-08-23T20:01:00.003-07:002012-08-29T22:50:52.905-07:00Change of HeartHello world! Boy, has time just flown by. I'm a little embarrassed to say that I've been gone for SO long that navigating the new blogger dashboard took a good five minutes. I've missed writing. That seems to be the thing that always brings me back. Jotting down my thoughts and sharing my experiences is such a great getaway. No matter how crazy the world around me gets, I will always find serenity in simply sitting down and writing.<br />
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All the way back in April, a girl friend and I visited New York--her first trip and my third. She has this fascination with the Big Apple; a fascination that I did not share. Ever since my very first trip in middle school, I've always said that I could not see myself living there. I got to stand in Times Square, navigate my way through the TRL crowd (wow, TRL, do you remember that?) and I still wasn't impressed. Even after my second trip shopping in Soho, visiting the very first Dean & Deluca (a VERY big deal to me at the time), eating at Michelin star rated restaurants, and hitting all the New York classic food spots; I was not convinced that the chichi uptown life was for me. The people were not as friendly as those in San Francisco, the streets were crowded, and it was just one huge, stuffy concrete jungle--where was the allure in that?</div>
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First Breakfast in NYC</h3>
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I know you see where I'm headed. This past April, I fell in love. You got me, New York. You got me pretty damn good. I loved taking the subway. I loved walking everywhere until my feet were sore and my legs were tired. I loved the food, the people, the culture, the lack of sleep, the shopping, the Mets vs. Giants game, the pastrami fries at the game, the speakeasys...OH THE SPEAKEASYS. Even as it poured rain for 8 hours straight while I was in a sleeveless shirt without an umbrella, I loved New York. I feel like such a sucker, but I miss New York everyday. Perhaps it's because Sarah and I lived like locals instead of tourists. No plans other than to eat and shop. No sightseeing. No schedule. Just two young women armed with a cell phone subway app and a desire to explore every burrow of New York. By the way, if you're planning on visiting New York and have no clue of what the subway system is like, download NYC Mate. It became my best friend on this trip. </div>
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We stayed in Queens with Sarah's cousin and took the subway to the City every morning and navigated our way around the subway with our poor sense of direction. And when I say "poor" it's a complete and total understatement. Although, I have to admit, in hindsight half the fun was getting lost. I can't tell you how many times we waited for a subway going in the wrong direction and then turned around to find that across the way was the platform for the correct subway. We must have looked like such idiots sprinting/staggering our way back up the stairs, across the street and back down to the correct platform. Like I said, hilarious in hindsight.</div>
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<span style="color: #0b5394;">Central Park</span></h3>
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On my first trip to New York with my family, we came during summer vacation. Huge mistake. It was humid and all I wanted to do was tuck away in a cafe or restaurant to avoid the heat. The second time I was in New York, was for my birthday in early March. It was cold, but nice. The idea of strolling around Central Park in a huge peacoat, scarf, and boots while the snow melted was great...that is until the wind blew and I could no longer feel my face. But this time was perfect! It was warm (when it didn't rain), the trees were lush and every sign of Spring was present. </div>
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<span style="color: #0b5394;">Katz Deli</span></h3>
Sometimes I have dreams about their pastrami and pickles. Thick cuts of juicy, perfectly seasoned pastrami, on soft rye bread with mustard...lots of mustard! I have yet to find a Jewish Delicatessen on the west coast that does it as well as Katz.<br />
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<span style="color: #0b5394;">A Random Cupcake Find</span></h3>
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<span style="color: #0b5394;">Strolling the Upper East Side</span></h3>
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I could live in one of these brownstones. How many times have you heard a young woman say that? If I had the money, of course. </div>
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<h3>
<span style="color: #0b5394;">Keste</span></h3>
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A suggestion by Paul Ferrari. He said that the pizza here is extremely close in style to the ones in Naples. So, naturally, I dragged Sarah with me to see for ourselves. Paul told me that they used to make a certain amount of dough per day from a special, imported Type 00 flour from Italy which gave the cracker thin crust a nutty and sweet flavor and when they ran out of dough, they closed for the rest of the day. People used to line up for hours in the snow to have a taste of the pie. I don't think they operate the same way anymore but the pizza was still delightful. </div>
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<h3>
<span style="color: #0b5394;">Meatpacking</span></h3>
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I was reminded by a friend of mine, a west coast transplant, that it's one word...not two. Good looking out, Ryan! The Meatpacking district is probably one of my favorite parts of town. I absolutely love the stone paths and as I wander the streets, I like to imagine what it must have been like back in the day when it was heavily industrial and rugged. </div>
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<span style="color: #0b5394;">The High</span></h3>
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What a great idea! The High is an old subway line turned outdoor park overlooking the streets of the Meatpacking District. Gorgeous! I can see myself bringing a book up there just to lounge and read all day. If only I lived in New York...</div>
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<span style="color: #0b5394;">Amazing Aussie Style Pies in St. Mark's Square</span></h3>
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After dinner at Kenka with our friend Jason, we put ourselves on the waitlist for Please Don't Tell and sat down on an outdoor bench at the little shop next door. We were reading the a-frame chalkboard which highlighted the homemade sodas of the day and I was intrigued but way too full to try one. Then out comes a half drunk guy with an Australian accent raving about the pies, "The pies in here are so good! Every time I visit from Australia I have to come. AND I order some to ship home." Wait. What? You're from Australia and you ship Australian-American pies from New York back to Australia? Ok, I'm sold. </div>
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Fresh Guinness Steak pie & elderberry soda</div>
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<span style="color: #0b5394;">Shh...Please Don't Tell. </span></h3>
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My first New York Speakeasy. I think this is really what made me fall in love--the whole "drinking during the Prohibition" illusion was so much fun. <br />
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Pardon the blurry picture. It was dark and this was probably two (or four) slammin' drinks in...</div>
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<span style="color: #0b5394;">A cute breakfast place the next morning </span></h3>
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This place had the most amazing complementary carrot cake, pineapple chutney, and pumpkin seed butter. I can't remember the name of this cafe for the life of me so I have to apologize for that. But it was well worth the hour wait and when I do find out what it's called, I will surely update this post!</div>
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<span style="color: #0b5394;">Serendipity</span></h3>
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What a ridiculously long wait. We put our names down at 11am and one candy shop, 8 blocks of shopping, 2 art gallery browsings, a dozen and a half Crate & Barrel living room furniture testings later we returned back to Serendipity for a 15 minute wait. Originally, we had decided to share the frozen hot chocolate, but after all that, we agreed that we earned our own. The verdict: Was the massive glass goblet of frozen hot chocolate worth the wait? Yep. </div>
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<span style="color: #0b5394;">Ippudo</span></h3>
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I hadn't heard a thing about this place until Sarah told me her sister recommended it. Really, ramen in New York? I can eat ramen anywhere...</div>
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Just smack me now. Ippudo was probably one of the best meals we had in New York--for the food and the company. The most memorable were the pork buns which were served on fluffy Peking duck style steamed buns and are to die for. Savory and fatty pork belly with a nice bite from the green onions; I could have devoured an order of these on my own! </div>
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<span style="color: #0b5394;">Eataly</span></h3>
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If heaven were a place on earth, it would be Eataly. Thank you wealthy, foodie, fancy Italians for helping make America a little bit better. Imported torrone, honey, jams, chocolates, coffee, every cut of pasta known to mankind...you name it they've got it! If A.G. Ferrari Foods were half the size of Eataly, I would be there everyday simply because I would not be able to take in all the products and experiences in one day. </div>
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LOVE THIS PLACE. </div>
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<span style="color: #0b5394;">Rubin Museum of Art</span></h3>
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Sarah and I stumbled upon this while thrift shopping in the pouring rain (again, sans umbrella). Talk about a gem! This was probably one of the greatest highlights of the trip. </div>
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<span style="color: #0b5394;">Grimaldi's</span></h3>
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On my second trip to New York, I tried a sausage and mushroom pizza at Lombardi's. Looking back I think we should have tried the Magherita since that is the holy grail, right? </div>
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Grimaldi's has moved to a larger building on the street corner of the same block. I don't know if it's affected the quality of the pizza and truth be told, I don't care. It was SO damn good. Sweet tomato sauce, perfectly melted fresh mozzarella, crisp, thin, nutty-sweet crust. Mind-blown. Thank you Grimaldi's for rocking my world. </div>
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<span style="color: #0b5394;">The Diner</span></h3>
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I loved Booklyn. The artisan cheese shops, the little clothing stores with tons of clothing pieces which I could not afford, and of course what topped off the 2nd subway ride in one day to Brooklyn was The Diner. Sarah's cousin, David said there was a great restaurant in Brooklyn that Anthony Bourdain...AH! say no more, David. We're going. </div>
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This was the fanciest meal we had in New York and it was surprisingly affordable. Like I said, we lived more like the locals. The restaurant is extremely discreet and looks, well, like an old school diner. The menu changes everyday based on what's available at the market. No menus. After ordering a round of incredibly stiff drinks, the waitress scooted in the booth right next to David and began scribbling the night's menu on the butcher paper tablecloth. How cool is that? I highly suggest you go if you find yourself in Brooklyn.</div>
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<span style="color: #0b5394;">Lauderee</span></h3>
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The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-74056014314315466022012-06-03T22:44:00.001-07:002012-06-03T22:44:31.027-07:00Strawberry Rhubarb Jam<div class="separator" style="clear: both; text-align: left;">
I haven't found much time for cooking lately, let alone blogging, which is why I've been away for so long. But I have something that's very news worthy! Well, two things, one of which I will share immediately (because it just can't wait!) and the other...possibly tomorrow? </div>
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Here it is. I did it. I finally did it. <b> I made jam!</b> Now this may not be a big deal for those of you who 1) Are avid jam makers and really don't see the big deal about boiling down fruit and sugar & 2) Are not as obsessed with fruit preserves and jam as I am. I know I've been yammering on and on for almost a year about how much I wanted to try canning but was holding out until summer when there is an abundance of fruit. So here it is: Summer. I still had my reservations, the fear of jam not setting and the jar sterilization process was almost enough to make me <strike>run</strike> sprint the other way. But the moment I walked into the grocery store and saw a sale on ruby red strawberries, I really didn't have a choice but to buck up and just do it. </div>
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I recently had a conversation with a friend of mine about jam and I confessed something that I had never really realized about myself. I am a fruit preserve, conserve, jam, jelly, you-name-it hoarder. I am. Whenever I'm at the farmer's market or at a specialty food store and I find jars of what is essentially fruit spread I MUST have it. Now that's not really where the problem is. It's that when I bring the jars home, I don't have the heart to open them and this is especially true if it's an uncommon or interesting flavor of jam. Meyer lemon? Two, please. Lavender Peach? Absolutely. Nectarine Plum? YES. </div>
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See the problem? </div>
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Though, I can't possibly be the only one with this addiction. </div>
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Anyways, I won't know for sure if my rookie jam excursion was a success or not until morning when it has fully cooled and (hopefully) set, but my fingers are crossed. </div>
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I've had my sights set on making jam every since I came across <a href="http://www.foodinjars.com/">Food In Jars</a>--it's a really good read if you're interested in canning and preserving. I followed one of her recipes for an "Urban Preserving" portion of strawberry and vanilla jam. I didn't have the heart to use vanilla bean on my first go around so I decided to make the classic combination of strawberry and rhubarb while still following the general guidelines for her recipe. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfrEeGKbFvthHZdXEHD8PRq8ZtxkXWhP3ecWwwjw8eDBg66yZdGkr4MjzTosd0gsZpfKrq2Ogg-zf_ZqAgnsrtwO-hdLJyrji114AKjQ8XZrRVCY6hmRsLIzpMVOTMXc-SyV-ENeAcA/s1600/jam+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfrEeGKbFvthHZdXEHD8PRq8ZtxkXWhP3ecWwwjw8eDBg66yZdGkr4MjzTosd0gsZpfKrq2Ogg-zf_ZqAgnsrtwO-hdLJyrji114AKjQ8XZrRVCY6hmRsLIzpMVOTMXc-SyV-ENeAcA/s640/jam+1.jpg" width="480" /></a></div>
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Here it is:<br />
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Strawberry & Rhubarb Jam<br />
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3/4 cup chopped strawberries<br />
1/4 cup chopped rhubarb<br />
1 1/2 cup sugar, divided<br />
1 lemon, zested and juiced<br />
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Wash, hull, and chop the strawberries. Toss them in 1 cup of sugar and allow them to macerate for at least 3 hours. <br />
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While you prepare/ sterilize the jars, pour the macerated strawberries into a pot and add the remaining cup of sugar and bring to boil (about 5 minutes). Simmer for about 15 minutes or until the jam reaches 220 degrees (this is if you're at sea level). During the last five minutes of cooking, add the lemon zest and the juice.<br />
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Once the jars have been prepared, remove from heat and pour the jam into your jars. Wipe the rim, top with the rings and the lid and place in your canner for 10 minutes. <br />
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Let them cool on a towel lined counter top. Once cooled, remove the rings and check the seal.<br />
Store the sealed jars in a cool, dark place.<br />
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Makes about two cups of jam.<br />
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<br /></div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-68579003027039198872011-10-27T23:40:00.000-07:002012-06-03T22:44:50.768-07:00RatatouilleThis past Sunday I did what I haven't done in a while: walk to the grocery store and stock up on foods for the day. <br />
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I bought radishes and assembled a little morning snack of radishes, butter, and sea salt on wheat. Normally, I like the combination on a fresh French baguette, but it just seemed like a waste of a one mile walk to and from the grocery store if I immediately loaded up on a loaf of bread...although, I guess globs of Frentel butter isn't an ideal after walk ingredient either...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgvB7bmOmqkTU9p7Y5dsgZNQ5FhF93_HyYTzgB1kz2S-O7v2DrjYMxTCJbKdfgQSlMBlMCdYTOZMAcOIRXj31PMxNo37_G2bJCU-IWAQ6XIwwRrClV6YMOUNmxdk7RWCGPy67TaKOPg/s1600/DSC08578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgvB7bmOmqkTU9p7Y5dsgZNQ5FhF93_HyYTzgB1kz2S-O7v2DrjYMxTCJbKdfgQSlMBlMCdYTOZMAcOIRXj31PMxNo37_G2bJCU-IWAQ6XIwwRrClV6YMOUNmxdk7RWCGPy67TaKOPg/s640/DSC08578.JPG" width="640" /></a></div>
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The main reason I dragged myself out of bed early Sunday morning was to grocery shop for ingredients for a dish that I've been longing to make for a while now. <br />
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A few months back I watched a re-run of Avec Eric with Eric Ripert where he created his version of ratatouille. I'm a huge fan of ratatouille (both the movie and the dish...though I've only made the dish once in college) and it's simplicity--I like to think of it as the ideal Autumn lunch. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy4E59_KYUvh57NGagVhaU6N0UdwkPFyS6qtWdpeECp-oSzEkSX9mlJhF8pEgP6u8MZQPhKbtu4HnPPg9xPggfBldqzphSD9JRh0OdqbY8QtxRvy06xsTvuvQA1j-IxFYfIiAqOHydA/s1600/DSC08577.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWy4E59_KYUvh57NGagVhaU6N0UdwkPFyS6qtWdpeECp-oSzEkSX9mlJhF8pEgP6u8MZQPhKbtu4HnPPg9xPggfBldqzphSD9JRh0OdqbY8QtxRvy06xsTvuvQA1j-IxFYfIiAqOHydA/s640/DSC08577.JPG" width="640" /></a></div>
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What really intrigued me about Ripert's ratatouille was that after the vegetables were prepared, he loaded ladle-fulls into coquettes, made a little nest in the center, and cracked two eggs into the crater. Genius. </div>
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This is my variation on Ripert's recipe. Although there's absolutely nothing wrong with his, I made my ratatouille based on what was available at the store. In case you're interested, here is his <a href="http://www.aveceric.com/2011/05/12/baked-eggs-with-ratatouille/">recipe</a>.<br />
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INGREDIENTS<br />
¼ cup extra virgin olive oil<br />
1 large onion, cut into ½-inch dice<br />
2 red bell pepper, seeded and cut into ½-inch dice<br />
6 garlic cloves, roughly chopped<br />
4 tablespoon tomato paste<br />
5 roma tomatoes, cut into ½-inch dice<br />
2 small zucchini, cut into ½-inch dice<br />
1 yellow squash, cut into ½-inch dice<br />
2 medium eggplant, peeled and cut into ½-inch dice<br />
8 eggs<br />
¼ cup grated Parmesan cheese (optional)<br />
¼ cup julienned fresh basil<br />
fine sea salt and freshly ground pepper to taste<br />
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DIRECTIONS<br />
Heat the olive oil in a Dutch oven over medium-high heat. Add the onion, red pepper, and garlic to the pan and sauté until tender, about 5 to 7 minutes. Add the tomato paste and continue cooking for 3 to 5 minutes. Add the tomatoes, zucchini, yellow squash, eggplant and cook until tender, about 10 minutes, adding water as necessary. Season to taste with salt and pepper.<br />
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This dish is fantastic the next day so don't be afraid to make it ahead of time. It's definitely one of those dishes that gets better overnight when all the flavors marry.<br />
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Preheat oven to broil.<br />
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If the ratatouille was done ahead and kept cold, gently re-warm over medium heat. Spoon about ½ cup of the ratatouille into a cocotte, crack 2 eggs on top of the ratatouille and place the cocottes in the broiler and cook until the egg whites are just barely set, about 5 minutes; serve hot with Parmesan and basil on top. Serve with crusty bread. <br />
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Makes 4 servings.</div>
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<b>For the bread:</b></div>
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Cut a fresh baguette into 1 inch slices. Line them up on a shallow rimmed baking sheet. Drizzle lightly with extra virgin olive oil and broil on high for a minute or until the bread becomes golden. (You really have to be careful with this part. From experience, your toasts can go from golden brown to burnt in 0.05 seconds) Remove the toasts from the broiler. Peel a clove of garlic and cut off one end. Rub the garlic on the toasts for the perfect garlic bread. </div>
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<h2 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; font-style: normal; font-weight: bold; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 9px; text-transform: uppercase; vertical-align: baseline;">
<span class="Apple-style-span" style="color: black; font-family: 'Times New Roman'; font-size: small; font-weight: normal; text-transform: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_uOeX-TsyO26mV2Ml4X-F4RJOs_6FaSco_u-gQXYYJyGQ2KldRoECWueDh5WYLwEk_9xhTK8eFq_g647Tl6vZuW7bH5Yc0F52BXGAaPbcXLbP9HGVUsZguMh-Xw4xTjfkpapGJafvg/s1600/DSC08583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_uOeX-TsyO26mV2Ml4X-F4RJOs_6FaSco_u-gQXYYJyGQ2KldRoECWueDh5WYLwEk_9xhTK8eFq_g647Tl6vZuW7bH5Yc0F52BXGAaPbcXLbP9HGVUsZguMh-Xw4xTjfkpapGJafvg/s640/DSC08583.JPG" width="640" /></a></span></h2>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-56165573858490409942011-10-12T21:18:00.000-07:002011-10-13T12:55:40.575-07:00Carmel<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfuraqu1XOPRWht5AWt9GMyCR4Xaa020cyEdJjrhu4cQ06d4aQG_cKC5alloHF61WYhfuKXpdHx7Au7LT9wslLc2-YdLhmut5yeHN3e-6LKW-ZzT7Q08xOvNSoSHM-soRZWP5cZL82g/s1600/DSC08451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfuraqu1XOPRWht5AWt9GMyCR4Xaa020cyEdJjrhu4cQ06d4aQG_cKC5alloHF61WYhfuKXpdHx7Au7LT9wslLc2-YdLhmut5yeHN3e-6LKW-ZzT7Q08xOvNSoSHM-soRZWP5cZL82g/s640/DSC08451.JPG" width="640" /></a></div><br />
I've been in blog hibernation for the last few months. Not reading blogs, not updating my own blog...all not intentional. Today, I stumbled across Food in Jars again which led me to pull up Orangette and reading back on posts that I've missed, I realize exactly how long I've been away. <br />
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I kicked of 2011 obsessed with blogs and blogging, don't get me wrong, I'm still in love with them, but something changed. I've been picking up books from my bookshelf--works that I purchased over my college years, perused, but never really read--and now I'm beginning to appreciate them. More and more I find myself flirting with the idea of writing a book, although I don't know if I'm disciplined enough to do so, nor do I think I have the time. But, it's always fun to think about. And I have to admit that as I type, I'm realizing how much I have missed writing.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSc9wFfPLQS-SzT14bsVRD_YDOQzVJx22nY7HUkYLI875giJ4funYrhN1ZYmBdQBz_ih1xzHNvwBaWC8KFwPruyS-9FU6p_fgqDR_OUQFl1nqRkIXvO8KVulMPL1AYhaSvbWIbhgBuw/s1600/bubbles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSc9wFfPLQS-SzT14bsVRD_YDOQzVJx22nY7HUkYLI875giJ4funYrhN1ZYmBdQBz_ih1xzHNvwBaWC8KFwPruyS-9FU6p_fgqDR_OUQFl1nqRkIXvO8KVulMPL1AYhaSvbWIbhgBuw/s640/bubbles.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This past weekend my family and I took a mini road trip to Carmel--God was it gorgeous. After four years of engagement, my cousin and her fiance got married on a beautiful Carmel beach (Congrats Jamie & Joe!!). I have to admit, it makes me want to plan a wedding...but what girl doesn't go through spastic moments of wanting to plan her dream wedding? </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHxIkg8GhE81uPV7i__fnDktmL3gIL3KBfpp4Vld-q1JeywykYI_itXegEuY0NNjYrMtcW4hWzVec-D3w95qGNkRFYN4cPurVAiF4zE_W9EAnitq3MiV28sj1KuVHmiiM6tmA9zz0JA/s1600/ring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHxIkg8GhE81uPV7i__fnDktmL3gIL3KBfpp4Vld-q1JeywykYI_itXegEuY0NNjYrMtcW4hWzVec-D3w95qGNkRFYN4cPurVAiF4zE_W9EAnitq3MiV28sj1KuVHmiiM6tmA9zz0JA/s640/ring.jpg" width="480" /></a></div><br />
It was nice to finally catch up with family that I haven't seen in years. It's kind of awesome how even with the distance and the lost time we still talk, get along, and act out (parents and cousins alike) like we've never been apart--we're all just older now. Watching all the parents dance to Ryan Tedder & Pit Bull was just a riot! I loved every moment of it and I can't hardly wait to get a copy of the wedding DVD to relive the dance floor. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUnXQnM10dTx9I3sGPJ0KP2LPh93GpdYpzI1pk4PCFsZQht6yj8aEMaL5UlPC6_zemhp4IVh_SP1bSylegzJ3lGFrsfhvno0vTpzdReBq63_cnnSk6Ne-F90hHo2r6CLcYpztYR9-AA/s1600/DSC08516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUnXQnM10dTx9I3sGPJ0KP2LPh93GpdYpzI1pk4PCFsZQht6yj8aEMaL5UlPC6_zemhp4IVh_SP1bSylegzJ3lGFrsfhvno0vTpzdReBq63_cnnSk6Ne-F90hHo2r6CLcYpztYR9-AA/s640/DSC08516.JPG" width="480" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cKGuvinyfe_tZo-5-pXp7ljSCoBUmIlg_MPk0LDsrJFckBC1GlrLYAIdhFXqs8IR3Ag_7ckzXT3nqCr6Rzb0Vxpk4hgx8pNz-ozEJI8PFTS-KDjzXKtSN_m14A4nNFS5bKiaJZPFyw/s1600/DSC08518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0cKGuvinyfe_tZo-5-pXp7ljSCoBUmIlg_MPk0LDsrJFckBC1GlrLYAIdhFXqs8IR3Ag_7ckzXT3nqCr6Rzb0Vxpk4hgx8pNz-ozEJI8PFTS-KDjzXKtSN_m14A4nNFS5bKiaJZPFyw/s640/DSC08518.JPG" width="640" /></a></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div><div style="text-align: left;">Salad</div></div><br />
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Corn and Crab Chowder<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMN5DCLqpy6xk_Q4i8WapKU1iGmIxbM7ep_wBZdSgHyFhtOB3cIzAuuDoifm0932hA5YcjMk34Oqs7d6szYPoJkcYrsB5ldDNp2baQ-lhk1V4fQdkOBmLkQxQT6UbryfBOmJardsaiw/s1600/DSC08527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMN5DCLqpy6xk_Q4i8WapKU1iGmIxbM7ep_wBZdSgHyFhtOB3cIzAuuDoifm0932hA5YcjMk34Oqs7d6szYPoJkcYrsB5ldDNp2baQ-lhk1V4fQdkOBmLkQxQT6UbryfBOmJardsaiw/s640/DSC08527.JPG" width="640" /></a></div><br />
I got the Halibut, my mom got the Lamb, and my dad got the Filet Mignon. Just like any family of food lovers, we then swapped a bite of each. <br />
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Wedding Cake!<br />
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<div class="separator" style="clear: both; text-align: left;">To say the least, it was a fantastic weekend. The food at the wedding was amazing, my cousin looked gorgeous and so happy, and it was so much fun spending the weekend wining and dining with family. Not to mention, Carmel is one of the cutest little towns that I've ever been to.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'd do it all over again in a heartbeat. </div><br />
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</div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-79450828680010484512011-09-25T22:58:00.000-07:002011-09-25T22:59:48.021-07:00Green Tomato Jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MehNdLYpjAD-1fcJo7LRj2JGZVskjo0kcz5RwfQFhqVr2wm0Z6RcWPKB2yn-KZgqInj6DvY_rJ2dfnWY2QqbvApeZANw9Q8fmWmPaSTB9IimelgIW-AgkY92VkfRlWDeYjDcL1FKEw/s1600/DSC08399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4MehNdLYpjAD-1fcJo7LRj2JGZVskjo0kcz5RwfQFhqVr2wm0Z6RcWPKB2yn-KZgqInj6DvY_rJ2dfnWY2QqbvApeZANw9Q8fmWmPaSTB9IimelgIW-AgkY92VkfRlWDeYjDcL1FKEw/s640/DSC08399.JPG" width="640" /></a></div><br />
I've come to the sad realization that my curiosities have missed canning season and my hopes of stocking up on jars upon jars of colorful jam to have through fall and winter have been smushed.<br />
<br />
But, the good news is that I've finally got the kahunas to open up that jar of green tomato jam that I've been saving for who-knows-what. I just really love the story behind this particular jam and all the confettura that come from this monastery just outside of Rome. Made by Trappist nuns, their jams are sweet and capture the essence of the starring fruit--in this case, green tomatoes. <br />
<br />
I've been using this sweet, sweet jam on everything from buttered toast, to dolloped on top of cheese, to grilled poultry--it's fantastic on all the previously stated and I'm in the process of discovering more tasty vehicles for this crazy colored jam. <br />
<br />
If you ever come across this gem, I suggest you snatch up a jar. In fact, I have just the place for you to get your hands on this <a href="http://www.amazon.com/Green-Tomato-Confettura-Pomodori-Outside/dp/B0000DCXDW" style="font-style: italic;">GREEN TOMATO JAM</a>. With Thanksgiving coming up, I'm thinking of using this a replacement for cranberry sauce. Doesn't sound to shabby, huh?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XfmlqOUVhZhHZKy1zvxG4b1NNTHXf_drwGfyq7TwA2T_YnffZK6r_kJV3FibigNLVAb7o5Z5DiU0ALPO5cOtnPDGmcgkvDy8m7aepyGQbSz5s_3lrKtFJf-tIgl559EkxpZiUVkjsA/s1600/DSC08400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XfmlqOUVhZhHZKy1zvxG4b1NNTHXf_drwGfyq7TwA2T_YnffZK6r_kJV3FibigNLVAb7o5Z5DiU0ALPO5cOtnPDGmcgkvDy8m7aepyGQbSz5s_3lrKtFJf-tIgl559EkxpZiUVkjsA/s640/DSC08400.JPG" width="640" /></a></div><br />
Rain Coast Crisps, Asiago, Speck, bruschetta toasts, and green tomato jam.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6kzq8N4xfKuEtq6HhDFCXlSq1GhPOWU_O4ZNl-e4OweF9MvjjCz9l-lVVUchjJFoKbsOuRgJjgGNSESDS2hi2ehda8ySdTdef5ZtVK3CQLyRBzR8vlj0SThIpy97j4JE2g-HyUuIBw/s1600/DSC08401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi6kzq8N4xfKuEtq6HhDFCXlSq1GhPOWU_O4ZNl-e4OweF9MvjjCz9l-lVVUchjJFoKbsOuRgJjgGNSESDS2hi2ehda8ySdTdef5ZtVK3CQLyRBzR8vlj0SThIpy97j4JE2g-HyUuIBw/s640/DSC08401.JPG" width="640" /></a></div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-69778282891309687912011-09-13T22:45:00.000-07:002011-09-13T22:46:36.792-07:00Hog and Rocks<div class="separator" style="clear: both; text-align: center;">Two of my favorite things under one roof.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jd_pBXRSZfMqghW7OxTfRFZGTc4KIDfSA_0n_BJWYXQt_ZKLPe2Vp7GDWSJATEcgS6O20-HN0TDVBZJdjUGgndLqjCTV-j79CtWqlGOjrSLCXZEWhs2W4DT23hSMQoiZnzWJ59l39g/s1600/DSC08275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jd_pBXRSZfMqghW7OxTfRFZGTc4KIDfSA_0n_BJWYXQt_ZKLPe2Vp7GDWSJATEcgS6O20-HN0TDVBZJdjUGgndLqjCTV-j79CtWqlGOjrSLCXZEWhs2W4DT23hSMQoiZnzWJ59l39g/s640/DSC08275.JPG" width="640" /></a></div><br />
Well this is long over due but I love this place so much that I thought I'd share some pictures anyways.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5-j2cQ5rnYeNG66YaIfyTmujdSJgwGLTER88GSuRUpY9RE_xBErNQ72dW-ZWFRz4Ei-3_4hcSCjlpQdyrUrg3w3lchKI16Xpgu0m5MZ9GWsZuEMcZp7W1SfRarkqR-xKmf_0GDA0cg/s1600/DSC08276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5-j2cQ5rnYeNG66YaIfyTmujdSJgwGLTER88GSuRUpY9RE_xBErNQ72dW-ZWFRz4Ei-3_4hcSCjlpQdyrUrg3w3lchKI16Xpgu0m5MZ9GWsZuEMcZp7W1SfRarkqR-xKmf_0GDA0cg/s640/DSC08276.JPG" width="640" /></a></div><br />
Oysters<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNrYOvhJKs8aklKdH4DiaojjZhExIDrehnnKfGb4nlAxa1hzzHsK8w7yTr8fvaoBZHWxFPS0TUWGU-Eyl99k30uoRxp_QmLz_hZLeH5w7MhkDsc4_ECSKAw-HEP6KdmXDecimJD2cvw/s1600/DSC08277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeNrYOvhJKs8aklKdH4DiaojjZhExIDrehnnKfGb4nlAxa1hzzHsK8w7yTr8fvaoBZHWxFPS0TUWGU-Eyl99k30uoRxp_QmLz_hZLeH5w7MhkDsc4_ECSKAw-HEP6KdmXDecimJD2cvw/s640/DSC08277.JPG" width="480" /></a></div><br />
Ham from all over the U.S. Yes! The U.S. I was so surprised at how deliciously savory these hams were and the quality was just amazing. If no one told me these were made right here in the U.S. of A. I would have sworn these were Serano hams. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6OHHDQYsRqHXxLI3IccLeQ_KDUt27rxFHh72lgbPh7wJRUmfZsr064hb_mZCUrQDIyK-NtUa7vcLmcDH2PEFdmb8GNSpitv_SZRfgMz2UKOQsYxb7-yTrjF8SSjFyJEFHKvezYRXRg/s1600/DSC08279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6OHHDQYsRqHXxLI3IccLeQ_KDUt27rxFHh72lgbPh7wJRUmfZsr064hb_mZCUrQDIyK-NtUa7vcLmcDH2PEFdmb8GNSpitv_SZRfgMz2UKOQsYxb7-yTrjF8SSjFyJEFHKvezYRXRg/s640/DSC08279.JPG" width="640" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Duck hearts<br />
We probably could have done without the duck hearts, I mean, this place <i>is</i> called 'Hog and Rocks' and that is what they do best. <br />
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I have a feeling I'll be going back real soon!</div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-86649630867688156702011-09-11T23:01:00.000-07:002011-09-11T23:07:48.375-07:00Paella<div class="separator" style="clear: both; text-align: left;">It's that time of year again. The holidays are just around the corner and I'm already bookmarking all recipes I want to test and practice before I decide what to make for Thanksgiving and Christmas. This year is a big deal for me because it's been one year since I graduated and I want to make this first year of holidays since I've officially moved back to the City a memorable one. There are several things at the top of my menu list, one of them being paella. Though I had been flirting with the idea for a while, I didn't seriously look into a paella pan until more recently.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And well, I finally did it. I purchased a paella pan with all the ingredients for a great paella and I could not be happier! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">About a month ago, I became obsessed with paella after having for the first time in years and then after watching an episode of <a href="http://www.aveceric.com/2011/06/12/seafood-paella/">Avec Eric </a> I thought to myself "Alright, I'm getting a paella pan!". So what's been the hold up? Well, I thought it would just be as easy as that--buy a paella pan. But it wasn't. There are carbon steel pans, stainless steel pans, and enamel coated carbon steel pans--I had no idea what the differences were other than their prices and I'm pretty particular when it comes to choosing kitchenware. My head was spinning.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>So after some research and asking around, I was pointed in the direction of <a href="http://www.spanishtable.com/">The Spanish Table</a> in Berkeley. It was love at first site. If you're ever in the mood for making tapas or paella this is your one stop shop. After stepping one foot in the door, The Spanish Table became one of my favorite specialty food/ kitchenware stores around. I was so impressed by their selection. They have everything from paella pans, to Jamon Iberio, to canned fish, to Spanish wines, to all the fixings for an amazing Spanish inspired meal in--they seriously have it all. <br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It might be helpful to mention what type of pan settled on. I bought an enameled carbon steel pan that supposedly feeds 4 but according to the guy at the shop, it means "four Spaniards" which roughly translates to 6-7 servings for us. The reason I chose the enameled one was because the stainless steel was far too pricey and two of the workers at The Spanish Table recommended either the carbon steel or the enameled pans. The carbon steel pan, as it turns out, is a lot like a cast iron skillet or a wok where you have to season it after each use and it easily rusts if it comes into contact with water for long periods of time. The enameled, on the other hand, can be soaked in water after each use and does not need to be seasoned. They both supposedly come out with the same quality of paella. So, knowing me, I chose the one with the easiest clean up. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbArefbE-ZSlP2-otR2auW8WAQWXlFZiTvFgtBVqMoHdtJAdTtHIl8-fmF_v1z811IPFq0ICIhYM1CGV345Y9oYPDYb8Ekzb6HMXz1GLavbmGrCqQYqiNZX4isazDyd_uINtpRzlEzrQ/s1600/DSC08389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbArefbE-ZSlP2-otR2auW8WAQWXlFZiTvFgtBVqMoHdtJAdTtHIl8-fmF_v1z811IPFq0ICIhYM1CGV345Y9oYPDYb8Ekzb6HMXz1GLavbmGrCqQYqiNZX4isazDyd_uINtpRzlEzrQ/s640/DSC08389.JPG" width="640" /></a></div><br />
Eric Ripert makes paella look easy. He really does. But let me tell you, it definitely takes some practice. Although I have to say that this first attempt at making paella was not too shabby, though I will have to make it several more times before I get it just the way I like it. This time around I didn't follow Ripert's ingredient list exactly because of the limited amount of time I had to grocery shop today but I thought I'd give you his entire recipe here anyways so that you can make it the way he did. <br />
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Recipe via Avec Eric:<br />
<span class="Apple-style-span" style="background-color: #dedede; color: #333333; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<h2 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 9px; text-transform: uppercase; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span style="font-weight: normal;">IngREdients:</span></span></span></h2><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: small; line-height: 22px; margin-bottom: 15px; margin-top: 5px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ cup extra virgin olive oil<br />
¼ pound chorizo, sliced ¼-inch<br />
thick<br />
1 onion, chopped<br />
6 garlic cloves, chopped<br />
½ tablespoon saffron<br />
1 teaspoon turmeric<br />
3 cups short grain rice<br />
8 cups chicken stock<br />
2 cups green peas<br />
1 pound striped bass fillet, cut<br />
into 8 pieces<br />
18 large shrimp, peeled and<br />
deveined<br />
1 pound mussels, rinsed and<br />
beards removed<br />
2 dozen cockles, scrubbed<br />
1 red pepper, roasted, peeled<br />
and cut into ¼-inch julienne<br />
¼ cup chopped parsley<br />
- paprika<br />
1 lemon, cut into 8 wedges</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oeTr0lrJtzSojmlJCmmKiWeK00uCWVSX2hLmqZPbmFuDxzor24I3wnif02zmVtDDrvBJhtLXfbCrthPQQtbaRUSfao9VMWJyRpj3MI3IhhxpBHmSbS7wg9KE5tAyIu5yoFqafc7nXQ/s1600/DSC08391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size: x-small;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0oeTr0lrJtzSojmlJCmmKiWeK00uCWVSX2hLmqZPbmFuDxzor24I3wnif02zmVtDDrvBJhtLXfbCrthPQQtbaRUSfao9VMWJyRpj3MI3IhhxpBHmSbS7wg9KE5tAyIu5yoFqafc7nXQ/s640/DSC08391.JPG" width="640" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiCPrne_gmMJr4UeLcK-C4YAQCOUz62HvBqmRoCovqsrxCJhQUdvtXGXbOBdp_04YiaTdwzfSgLOM7ypAabtkZ9TQmLzt1Grie2rhh4ABKKZ7OdjIO0i2d-g8qfhxNoKf09kCe-kb9Q/s1600/DSC08392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiCPrne_gmMJr4UeLcK-C4YAQCOUz62HvBqmRoCovqsrxCJhQUdvtXGXbOBdp_04YiaTdwzfSgLOM7ypAabtkZ9TQmLzt1Grie2rhh4ABKKZ7OdjIO0i2d-g8qfhxNoKf09kCe-kb9Q/s640/DSC08392.JPG" width="640" /></a></div><br />
<span class="Apple-style-span" style="background-color: #dedede; color: #333333; line-height: 17px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<h2 style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 9px; text-transform: uppercase; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: small;">DIRECTIONS</span></span></span></h2><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: small; line-height: 17px; margin-bottom: 15px; margin-top: 5px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place an 18-inch paella pan over medium-high heat. Add the olive oil. When the oil is hot, ad chorizo and render the sausage. Add the onions, garlic, saffron and turmeric and sweat until just softened. Add the rice, stir to coat and lightly toast the rice for about 3 minutes.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: small; line-height: 17px; margin-bottom: 15px; margin-top: 5px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add chicken stock and stir to combine. Cook for 15 minutes adding more water as necessary to keep the rice moist. Stir in the peas and add the striped bass and shrimp to the rice, making sure each piece is slightly buried in the rice. Cook the paella for another 4 to 5 minutes until the shrimp and fish start to turn opaque. Add the mussels and cockles with the hinge sides down, so they can easily open and place the peppers around the pan like spokes on a bicycle. Cover with foil and continue cooking for another 5 minutes or until the mussels and clams open.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-size: small; line-height: 17px; margin-bottom: 15px; margin-top: 5px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Uncover and sprinkle with chopped parsley, paprika and serve immediately with lemon wedges.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamuMiTD7k_78DSTjNAYP6YEeRujvFYiCPocjBX_DaxBPTXPJUUeG6ZvP653OnNJg8KTWJQQX4KrpvLWFkkl6faNwE0qWxjqj1unDHC5WSnwZA66cl7nmuR6lfrd4jcS4egTUtl8e-8w/s1600/DSC08395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamuMiTD7k_78DSTjNAYP6YEeRujvFYiCPocjBX_DaxBPTXPJUUeG6ZvP653OnNJg8KTWJQQX4KrpvLWFkkl6faNwE0qWxjqj1unDHC5WSnwZA66cl7nmuR6lfrd4jcS4egTUtl8e-8w/s640/DSC08395.JPG" width="640" /></a></div><br />
Ripert's recipe does not call for this but the people at The Spanish Table said that you can finish it off in the oven also if your rice is cooked through and there's not enough liquid for your seafood to cook. <br />
<br />
Enjoy!The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-69115086465011777632011-09-09T17:04:00.000-07:002011-09-09T17:17:19.586-07:00CanningI've taken a curiosity to canning after spending an entire afternoon on Marisa's blog <a href="http://www.foodinjars.com/">Food In Jars</a>. If you've never been, I seriously suggest you visit. It's only fair that I warn you, days if not weeks, will be lost browsing through her site of intriguing jams, preserves, and pickle recipes. I've always flirted with the idea of making fruit preserves or perhaps even pickled peppers of some sort but it all seems so intimidating what with sanitizing, making the perfect brine, creating the most amazing combination of flavors and so forth. But after looking through all of her unique recipes and the impresiveness of others' collections, my curiosity has been sparked yet again. <br />
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In addition to Paella this weekend (finally going to pick up a pan and some saffron, and am so excited!), I predict that there may be some end of summer canning coming my way as well. Though I'm afraid I might have missed the best batches of sweet summer fruit...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5A7mQPpCk8uaJqsESLm1g93NtVySwSsPc_6lJiqHPD_Sg9G9nS8zeZNCsTDwyWLJ4zGp6CXRQRu2uoV_8CWSX-1t3BoGj4-A7P4VL5wgperro4oYHOtawCA5vyUBRtzE_7C317BOKQ/s1600/6082818251_8894060be0_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK5A7mQPpCk8uaJqsESLm1g93NtVySwSsPc_6lJiqHPD_Sg9G9nS8zeZNCsTDwyWLJ4zGp6CXRQRu2uoV_8CWSX-1t3BoGj4-A7P4VL5wgperro4oYHOtawCA5vyUBRtzE_7C317BOKQ/s640/6082818251_8894060be0_z.jpg" width="640" /></a></div><div style="text-align: center;">(<span style="color: #999999;">all photos via </span><a href="http://www.foodinjars.com/about-food-in-jars/"><span style="color: #999999;">Food in Jars</span></a>)</div><br />
<div align="center"></div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-47122066805796421702011-09-06T22:09:00.000-07:002011-09-06T22:12:12.121-07:00Doggy Birthday<div class="separator" style="clear: both; text-align: center;">To kick off today's post is Kona! Today is his seventh birthday and I stopped by this cute little dog shop in Alameda called Dog Bone Alley to pick up some wheat, corn, and soy free organic birthday treats. </div><div class="separator" style="clear: both; text-align: center;">Kona has a sensitive stomach so these treats are perfect for him!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeU8-3vByJNsiRtb7WnVJp1-Nrq1N2-3E-1PBjF7YOSWDgiHREjyH-Q-LVM1d6jvxkZWEiq0NeryvlcyUN9qwP0NR1mBYsheRhjWBN7xEwRR4LUgbb_Mtd9_K8Zcq563rypiuCbHkVA/s1600/DSC08381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijeU8-3vByJNsiRtb7WnVJp1-Nrq1N2-3E-1PBjF7YOSWDgiHREjyH-Q-LVM1d6jvxkZWEiq0NeryvlcyUN9qwP0NR1mBYsheRhjWBN7xEwRR4LUgbb_Mtd9_K8Zcq563rypiuCbHkVA/s640/DSC08381.JPG" width="640" /></a></div><br />
Birthday cookie and cannoli.<br />
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He was skeptical at first...but I think he enjoyed it in the end. The birthday cookie smelled a lot like a gingerbread cookie with a yogurt icing--I was tempted to take a bite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAo4vuwyOe8glJgmnYQoxNLwtnhNZaxSFq38O96AzTnI8PZ-06I9gVZjxdu4FQKzIst-KblC6e5Z0oKnLTuKsiq0DhFXeFD2y_0nmDUUzNFSxQwV848HZvtPpMbmSwQTOXMx2oQ6_hA/s1600/DSC08384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAo4vuwyOe8glJgmnYQoxNLwtnhNZaxSFq38O96AzTnI8PZ-06I9gVZjxdu4FQKzIst-KblC6e5Z0oKnLTuKsiq0DhFXeFD2y_0nmDUUzNFSxQwV848HZvtPpMbmSwQTOXMx2oQ6_hA/s640/DSC08384.JPG" width="640" /></a></div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-17806075897494217282011-09-05T22:37:00.000-07:002011-09-06T07:02:55.464-07:00Why, Hello there.Yes, I've been gone yet again and I gravely apologize. I've been busy with a thing called l-i-f-e but now that I've gotten things sorted out (for the most part) I'm back! Aren't you glad I left you with a recipe though? <br />
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Instead of starting from the beginning, I thought we'd work our way backwards. I spent this past weekend on a little Labor Day road trip with my family. It was a trip that I had been debating about whether or not I should go on since my work load has been pretty heavy these last couple of days (yay!), but they promised me good barbecue in exchange for me being the cheerleader at their bowling tournament, so I relented. <br />
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After several, and by several I mean practically all that I've attended, failed festivals and cook-offs I was less than excited to go to another...especially in 85+ degree scorching heat. But just say the word "pork" and I'll start wagging my tail uncontrollably. <br />
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To my surprise the Nugget Rib Cook-Off 2011 in Reno was fantastic! Though it <i>was</i> incredibly hot, I had no trouble weaving my way through the small crowds of people to get to the best ribs, brisket, and array of barbecue sauces. Finger-lickin' good. Not to mention, my mom made the perfect tasting partner--four hands grabbing food and fresh squeezed lemonade are better than two! Though the likelihood of us going back next year is slim, this was one cook-off that I can actually say I enjoyed. <br />
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My mom and I are suckers for roast corn, so our first stop was here, at the roast corn stall.<br />
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I was excited to see that Famous Daves was participating in the cook-off. Though the ribs were a little dry and not fall-off-the-bone as expected, the sauces were really addictive. <br />
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</div><div class="separator" style="clear: both; text-align: left;">The selection of Famous Dave's sauces from tangy and sweet to xxx-spicy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdLysX-Fgv-3sXWe08THFtvGOY9AQ6OQJ2VYGadYnmtmneoni7JfMayMDVNQuSqd5XKhN6jH7KqZL-VH-K_ihiJ47uhCndgVlMvSDbobOqhYzi3MpHhIoQuubtTA3XtVQiLQu22fkBw/s1600/DSC08341.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDdLysX-Fgv-3sXWe08THFtvGOY9AQ6OQJ2VYGadYnmtmneoni7JfMayMDVNQuSqd5XKhN6jH7KqZL-VH-K_ihiJ47uhCndgVlMvSDbobOqhYzi3MpHhIoQuubtTA3XtVQiLQu22fkBw/s320/DSC08341.JPG" width="640" /></a> I was so impressed and relieved that they had plenty of shaded seating for us right next to Famous Dave's stall. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBjWFFING9IaGXipvr2Ij0vM1DQhT7gYwjqRmvmfhx7gkeGpi_lcAaYXFpvTW0O1YMKBnlreOjjN5SpPDKrJZ1UB62M-q_jPZp03GPkSRn2PiFIPCV2skUlXlDSJKu4ym6E0dqtkQnw/s1600/DSC08342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBjWFFING9IaGXipvr2Ij0vM1DQhT7gYwjqRmvmfhx7gkeGpi_lcAaYXFpvTW0O1YMKBnlreOjjN5SpPDKrJZ1UB62M-q_jPZp03GPkSRn2PiFIPCV2skUlXlDSJKu4ym6E0dqtkQnw/s640/DSC08342.JPG" width="640" /></a></div><br />
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We got a little insider tip from a veteran Nugget Rib Cook-Off goer that this year, Checkered Pig had the best ribs.<br />
I can't say for sure if they were the best ribs there, but they sure as hell were better than Dave's!<br />
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</div><div class="separator" style="clear: both; text-align: left;">He also pointed us in the direction of Kinder's for the best barbecue sauce so we took our Checkered Pig ribs and trekked across the cook-off in search of Kinder's. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KF5au5pM2dz3cZU8PpGAYB679ESUFVOcwdfnM05UR6OhSYKqyN9YarKtFeyuTNGaUeyAyAAa2kyKIxnT6CCnZ3Mub600R8_BiTth5E7xpMpvvR1ii9gHPhkqLiWRIgZYhnMQX0GxUw/s1600/DSC08345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_KF5au5pM2dz3cZU8PpGAYB679ESUFVOcwdfnM05UR6OhSYKqyN9YarKtFeyuTNGaUeyAyAAa2kyKIxnT6CCnZ3Mub600R8_BiTth5E7xpMpvvR1ii9gHPhkqLiWRIgZYhnMQX0GxUw/s640/DSC08345.JPG" width="640" /></a></div><br />
Of course, we weren't going to stand in line just for a few squirts of barbecue sauce. We also ordered a brisket sandwich. I'm usually skeptical about brisket because too often have I had a dry, tough, flavorless brisket plus, I'm honestly not a huge fan of sandwiches. But again, I was not let down. Kinder's sweet roasted garlic barbecue sauce on top of moist, chopped brisket, shoveled between two airy buns turned out to be the trifecta of awesome.<br />
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Did this cook-off change my impression of cook-offs? No. I won't be prancing around excitedly looking for another cook-off or food festival to go to anytime soon. But I will say that this is, by far, the best one that I've been to. And if ever I <i>had</i> to attend another cook-off, it would be this one. <br />
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<div style="text-align: center;"><b>To go off on a little side tangent, I thought I'd just share the other half of the rib cook-off day with you since I was also caught off guard by how amazing La Strada at Eldorado was.</b></div><br />
Let's set the record straight. I hate over-priced hotel casino food. The fact that they would sell you low quality, poorly executed food for over $20 is absolutely ridiculous! I can't tell you how many times I've protested and cringed when my parents suggest that we eat at a hotel restaurant out of convenience when we all know that we're going to regret it. <br />
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But seeing as how buffets have taken a steep turn for the worse, we ventured away to try the Italian restaurant in Eldorado. Can you imagine how skeptical I was? Italian hotel restaurant with food priced above $20 per entree. I was about ready to shoot myself.<br />
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Needless to say, they proved me wrong. I didn't even feel like I was in Reno anymore. The food was great, the prices were decent for the portion sizes and quality, and the atmosphere was nothing you'd imagine from this part of Nevada. I am impressed, Eldorado. Bravo.<br />
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Spinach and arugula salad.<br />
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Catch of the day: Grouper with lemon caper sauce on a bed of polenta<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnztzBaJ2wAGenVkSg4azAic9PSMYmp8S8e3h3zxpZ79DO42JtHW7gFZ5PnE7x7MfaXtCPM_d_6M828cSh2s6HEOR83YDfb0K8gN_q7BqGaql86Ul7fwquh7527Oig5ide5IsW_V2vgw/s1600/DSC08357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnztzBaJ2wAGenVkSg4azAic9PSMYmp8S8e3h3zxpZ79DO42JtHW7gFZ5PnE7x7MfaXtCPM_d_6M828cSh2s6HEOR83YDfb0K8gN_q7BqGaql86Ul7fwquh7527Oig5ide5IsW_V2vgw/s640/DSC08357.JPG" width="640" /></a></div><br />
Dried porcini and saffron risotto with sweet Italian sausage<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgF2b8RQnhWyjrV-Ts8zkFUr6dU9SpBsk3Gr-U_xaeUKFhBJrLjfsPKqvTd4_fyL5xrdk3TyZOlxlgq7UT9P0AS_gnpEeL2yLju5G4-rtW96u5qQgg19WCWmQ6Qvr10Vz0csfqVB9APA/s1600/DSC08358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgF2b8RQnhWyjrV-Ts8zkFUr6dU9SpBsk3Gr-U_xaeUKFhBJrLjfsPKqvTd4_fyL5xrdk3TyZOlxlgq7UT9P0AS_gnpEeL2yLju5G4-rtW96u5qQgg19WCWmQ6Qvr10Vz0csfqVB9APA/s640/DSC08358.JPG" width="640" /></a></div><br />
Seafood linguine in white wine sauce.<br />
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I'd say this was a successful little getaway to Reno.<br />
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Now I'm off to my own warm bed to finally watch <i>Sideways</i>. Has anyone else seen it?The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-30968107531243028822011-08-21T20:09:00.000-07:002011-08-21T20:46:23.339-07:00Roasted Pork Jowl and Feet Porridge<div class="separator" style="clear: both; text-align: left;">You're probably tired of hearing me complain about the weather, hell, I'm tired of complaining about it...So instead of continuing to voice my frustration for the lack of a summer, I've decided to make the best of it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I introduce to you Chinese roasted pork jowl and feet porridge with dried bok choy and dried oysters. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm completely aware that not everyone readily has access to these ingredients and to many this may not seem like a combination sent from the porridge gods, but the wonderful thing about porridge is that you can put practically anything in it. For example, <a href="http://www.davidlebovitz.com/2011/08/hill-country-new-york-barbecue/#more-6473">David Lebovitz</a> offers a recipe that has Chinese sausage in it, but if you can't find it or don't have a taste for it, then he suggests slab bacon as a suitable substitute. Which I too will offer here as a substitute for the pork jowl and feet. Although, it is <i>much</i> better with the roast pork parts. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm a firm believer that the head of a roast pig has some of the best tasting morsels of meat on the entire animal. Rich, tender, succulent meat that just falls off the bone. Perfect for eating as is, or in this case, as the star of a porridge. And as for the feet, the caramelized, crispy skin and roasted bones add so much depth of flavor to the porridge that it's difficult to duplicate. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, if you know of a Chinese BBQ joint near you hurry on over and pick up some feet and jowl. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Did I mention that it's dirt cheap <i>and</i> really good? Take that you peacoat and boots non-summer! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN4wAYoDpptMziLk4jRvvhg4jIe1GYYHrw2rxWRTATp5fSuZWXygav2824DEUpGWddebIxENWnQIdVjETmMuOJHMxh3xdVROJ5n8SadbxEkF9BZv4XfwKgZNl6-NNexa3GRbG2iNjvA/s1600/DSC08260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVN4wAYoDpptMziLk4jRvvhg4jIe1GYYHrw2rxWRTATp5fSuZWXygav2824DEUpGWddebIxENWnQIdVjETmMuOJHMxh3xdVROJ5n8SadbxEkF9BZv4XfwKgZNl6-NNexa3GRbG2iNjvA/s640/DSC08260.JPG" width="640" /></a></div><br />
<b>Serves 4-6 </b><br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
1 1/2 cups long grain rice<br />
28 cups water<br />
Half a suckling pig's head<br />
2 pigs feet<br />
1 cup dried bok choy, reconstituted (fresh bok choy is fine)<br />
10 dried oysters (you can leave this out if you choose)<br />
vegetable oil<br />
salt<br />
<br />
Optional:<br />
Sesame oil<br />
Shredded lettuce<br />
White pepper<br />
Chopped cilantro<br />
Chopped scallions<br />
Shredded ginger<br />
Diced thousand year old egg<br />
<br />
<b>Instructions:</b><br />
Soak the dried bok choy in water and set aside<br />
Bring the 28 cups water to a boil<br />
In the mean time, rinse the rice and toss with about a teaspoon of oil and a pinch of salt<br />
When the water comes to a boil add the rice<br />
<br />
In another pot, bring water to a boil<br />
Add the jowl and feet to the second pot and when it comes up to a boil drain the feet and jowl. This process helps to get rid of the extra fat<br />
<br />
Stir the rice occasionally making sure that nothing sticks to the bottom of the pot<br />
When the rice begins to bloom and it starts to become the consistency of porridge, add the blanched jowl, feet, and dried oysters and let simmer for 30 minutes to an hour, again, stirring occasionally.<br />
Add the reconstituted bok choy and let simmer for another 15 to 20 minutes.<br />
<br />
And it's ready to eat!<br />
<br />
I like to pour the porridge over a bed of shredded lettuce then garnish with cilantro, scallions, ginger, a drizzle of sesame oil, a pinch of ground white pepper, and some diced thousand year old egg. <br />
<br />
Enjoy!The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-7177627536005577682011-08-18T13:08:00.000-07:002011-08-21T10:17:49.324-07:00Sometimes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6m9ruNF4LXLn6zUxh5sT8cz5IDQ_w336HG-SsvzCyglEj4GqcNbY80SDk7fNknQ8T8DZ0anpY1mcNt5AhH_wvv6e3KS_s3zN4YJSIhytLaD4Cr3LoBUBKtiZBgjU3fkizmOOAmHyBw/s1600/DSC08257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6m9ruNF4LXLn6zUxh5sT8cz5IDQ_w336HG-SsvzCyglEj4GqcNbY80SDk7fNknQ8T8DZ0anpY1mcNt5AhH_wvv6e3KS_s3zN4YJSIhytLaD4Cr3LoBUBKtiZBgjU3fkizmOOAmHyBw/s640/DSC08257.JPG" width="640" /></a></div><br />
With all this fog sometimes it's hard to remember why I love San Francisco so much. But yesterday's little escape to Washington Square Park, where a little break in the clouds invited the sun in, with two of my girlfriends reminded me of that. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPDwQ4D7P2542LIMi2_nBC2D0EOy3fU9C5UcTb9RR2j1n0wFIQtHsxugaECMALgqtj0ZE4Q1QTl4W4rGtaud2pikMgXGeiv1Fhb31WkTjZfvcwHjcsnE7SyGZc2ZkzMETuZbFFXtW5A/s1600/DSC08258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWPDwQ4D7P2542LIMi2_nBC2D0EOy3fU9C5UcTb9RR2j1n0wFIQtHsxugaECMALgqtj0ZE4Q1QTl4W4rGtaud2pikMgXGeiv1Fhb31WkTjZfvcwHjcsnE7SyGZc2ZkzMETuZbFFXtW5A/s640/DSC08258.JPG" width="640" /></a></div><br />
I'm not a huge fan of sandwiches. I never quite know how to attack them and I'm a bit of a prick--I have to wipe my hands between bites. I must admit though, this sammie from La Boulange was spectacular. The bread was buttery and light, the flank was medium rare and tender, tomatoes were sweet, and of course I was sold by the peppery arugula. <br />
<br />
It was a great day of catching up, a sandwich that changed my mind about sandwiches, and a reminder of why I love this city so much. <br />
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I foresee many more days like this in the near future. And by that, I mean next week!<br />
<br />
PS: I've really taken a liking to Adele's songs recently, so I wanted to leave you with one that I've found very touching <a href="http://www.youtube.com/watch?v=NAc83CF8Ejk&feature=BFp&list=WL3275AB8B1EBB120F&index=11">"Someone Like You"</a>.The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-12064046334502260952011-08-14T17:16:00.000-07:002011-08-14T17:25:42.251-07:00Blueberry & Lemon Zest Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEeNFbV8KuIQL_DA9-BXEW4wGmC8ghyW5_wUbxUFr27BGvNfTwWaS9J694YX4BkCy0PE4NOJ6VqbgcmdMpCfiKDcqJ24BvDzmi7Y2-c_KG0Umocds5ogKeAc_5ICfkWF__Bn8myJEIA/s1600/DSC08249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeEeNFbV8KuIQL_DA9-BXEW4wGmC8ghyW5_wUbxUFr27BGvNfTwWaS9J694YX4BkCy0PE4NOJ6VqbgcmdMpCfiKDcqJ24BvDzmi7Y2-c_KG0Umocds5ogKeAc_5ICfkWF__Bn8myJEIA/s640/DSC08249.JPG" width="640" /></a></div><br />
As we speak, I'm breaking into a warm scone fresh out of the oven accompanied by a tall glass of whole milk. If you haven't noticed, I've gradually become very fond of baking. It can be a little stressful (like today's wet soppy scone dough. More on that later) but overall it's really relaxing. I think I've grown to love baking because despite all the uncertainties (and all the dirty dishes) when you mix bland flour, sugar, eggs, and some other fanciful ingredients together, put it in a hot box for ten minutes, out come delectable confections--nothing as they had looked before.<br />
<br />
I had my reservations about these scones; having made scones before that came out hard as rocks. Molly from <a href="http://orangette.blogspot.com/2004/08/i-took-deep-breaths.html">Orangette </a> reassured me that these would be good and I trust Molly. I used her Scottish scone recipe and although she warned of the murky territory I would enter if I used berries (especially ones that weren't frozen and even more murky if they weren't dried) I did it anyways. Fresh blueberries--not frozen, not dried. Straight out of the ugly plastic container, right out of the fridge. <br />
<br />
"I should have listened to Molly", was the thought that ran through my mind as I kneaded my soppy scone dough which now had half of the blueberries turning into a smushed mess. "This is NOT going to work."<br />
<br />
But as you can see from the picture above, it did work! Despite my disobeying the recipe and despite the sad, sticky dough that it once was, it rose to become a fluffy, blueberry filled scone. And this is exactly why I am now a huge fan of baking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeTnm6b8UCmb87bEpP5bWTGtHhnW-S48Lw47GlMtC-RpwroYBMJ6HOBJBhq1s9Z1qDGbnQZqKjI9mfAnEhWjmmckYCCrgpjv_FyVGw_MAU59e0Z-sAD2uxuXSl8xwOrCzlTNck9rTrw/s1600/DSC08250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeTnm6b8UCmb87bEpP5bWTGtHhnW-S48Lw47GlMtC-RpwroYBMJ6HOBJBhq1s9Z1qDGbnQZqKjI9mfAnEhWjmmckYCCrgpjv_FyVGw_MAU59e0Z-sAD2uxuXSl8xwOrCzlTNck9rTrw/s640/DSC08250.JPG" width="640" /></a></div><br />
Blueberry and Lemon Zest Scottish Scones<br />
Adapted from <a href="http://orangette.blogspot.com/2004/08/i-took-deep-breaths.html">Orangette</a><br />
<br />
1/2 cup whole milk<br />
1 large egg<br />
2 cups all-purpose flour<br />
2 tsp baking power<br />
1/2 tsp salt<br />
3 tsp sugar<br />
1/2 stick (2 ounces) butter (cold, and cut into cubes)<br />
3/4 cups blueberries (preferably frozen, I would buy a packet of blueberries and freeze them myself rather than buying pre-frozen ones)<br />
the zest of 1 lemon<br />
(optional: turbinado sugar or sugar crystals)<br />
<br />
Preheat oven to 425F degrees<br />
<br />
In a bowl, beat together the egg and milk and then set aside.<br />
In a large mixing bowl, sift together the flour, baking powder and salt<br />
Add the butter and rub into the flour mixture with a fork until you have pea sized lumps.<br />
Add the sugar, the lemon zest, and the frozen blueberries and toss to mix. <br />
Pour the wet ingredients into the flour mixture and reserve just a little bit of the egg and milk mixture to brush on top.<br />
Bring the dough together together gently with wooden spoon or spatula.<br />
<br />
Turn the dough out onto your lightly floured counter (add more if your dough is too sticky to work with). Knead it no more than 12 times (according to Molly, 12 is the magic number). lightly pat the dough into a round approximately 1/2 inch thick, and cut into 8 or 12 wedges. <br />
<br />
Place on an ungreased baking sheet.<br />
Take the reserved egg and milk mixture and brush on the top of the scones.<br />
Optional: Sprinkle the tops with sugar crystals.<br />
<br />
Bake for 10-15 minutes or until the top is golden brown. <br />
Place on a cooling rack.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqIy-xvwmnfAvpWVdoor8x5Qv0iV0S6zFTAYg-SgGLFB6oszfbDoenUrwolhdLX3sE2lmRhgs2W_Batz0lM_3I6A8fXN6H2DUs-aB2RbYImmrNVlwG6PEdJWACnjEIH376-N4BgCiww/s1600/DSC08251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPqIy-xvwmnfAvpWVdoor8x5Qv0iV0S6zFTAYg-SgGLFB6oszfbDoenUrwolhdLX3sE2lmRhgs2W_Batz0lM_3I6A8fXN6H2DUs-aB2RbYImmrNVlwG6PEdJWACnjEIH376-N4BgCiww/s640/DSC08251.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Out come fluffy warm scones just in time for tea. </div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-58194360626666949362011-08-10T12:26:00.000-07:002011-08-10T19:40:19.189-07:00Chocolate Puddle Cookies<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrEnGKTs2xkef8ccI5qQ52H5E6yzG0xMVv41grOjGv__4kOSdshm1NkYfTmg1iLcenfZQnL6M6Xs-bgHnd86g0wq6xoi8PRUr8rwkaFUQ7YDwAYuHo5doCkmW79xcihzR-qT9w2dISA/s1600/DSC08232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrEnGKTs2xkef8ccI5qQ52H5E6yzG0xMVv41grOjGv__4kOSdshm1NkYfTmg1iLcenfZQnL6M6Xs-bgHnd86g0wq6xoi8PRUr8rwkaFUQ7YDwAYuHo5doCkmW79xcihzR-qT9w2dISA/s640/DSC08232.JPG" width="640" /></a></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">These are hard to mess up. Don't you wish every recipe began with those words and meant them? I found this cookie recipe on, where else, 101 Cookbooks. I stumbled upon it by accident when I was looking for a cobbler recipe a few weeks ago. At the time, I was really only looking for baking recipes that included fruit so I just made a mental note, stashed the recipe aside, and moved on. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;">Usually my mental notes get lost among the thousands of other post-its in my mind, but for some reason this one stuck. It may be the crackly, shiny top of these ooey, gooey, chocolate cookies from the picture that Heidi posted or maybe it was that o-so simple recipe that I remember glancing over that made me want to go back. Whatever it was, I'm glad I remembered seeing this recipe because after making chocolate puddle cookies yesterday, these are officially going to be the base of every single kind of chocolate cookie I make. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love these cookies not only because it reminds me of a cross between a meringue and a fudgy brownie, but because there is no flour or butter making the clean-up easy. </span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here we go.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX_IAdGPzTafVN8nso2U8uqBdWIYuXQxenNrx5Zo0iJ94Qs-oWgojTkBIsiEXnK7O-sOHkPs8eO2znzGaAebWbp9VOtwS5-yksr9Q8Vt-PNEhC0JW2SB5Kr9LSGIcvpVw126M5xyxBQ/s1600/DSC08225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtX_IAdGPzTafVN8nso2U8uqBdWIYuXQxenNrx5Zo0iJ94Qs-oWgojTkBIsiEXnK7O-sOHkPs8eO2znzGaAebWbp9VOtwS5-yksr9Q8Vt-PNEhC0JW2SB5Kr9LSGIcvpVw126M5xyxBQ/s640/DSC08225.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So when I say that these are hard to mess up, I mean it. Unless you count making the cookies too large a mess-up. The recipe says it make 18 cookies but I made 12 extra large ones. This was mostly because I was eyeballing two tablespoons of batter per cookie (guess my eyeballing is a little off). But now I can feel less guilty about eating them since I'll just be having one cookie per serving instead of two or three. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here's my take on Heidi's recipe:</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="line-height: 19px;">3 cups mix of pistachios</span></span><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="line-height: 19px;"> and walnut halves, toasted & cooled and coarsely chopped</span></span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">4 cups confectioner's (powdered) sugar</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">1/2 cup plus 3 tablespoons unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">scant 1/2 teaspoon fine grain sea salt</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">4 large egg whites, room temperature</span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">1 tablespoon real, good-quality vanilla extract</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Preheat oven to 320F degrees and position the racks in the top and the bottom third of the oven. Line two (preferably rimmed) baking pans with parchment paper. </span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Toast your walnuts and pistachios in a pan until they are golden brown and fragrant. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">In the mean time, in a large bowl sift together salt, confectioner's sugar, and cocoa powder. </span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;">Once the nuts have toasted and cooled, chop coarsely and stir into your sifted dry ingredients.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Add egg whites and vanilla. Stir well to combine. </span>The mixture should feel and look like melted chocolate marshmallows.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Spoon the batter onto your prepared baking sheets in mounds of about two tablespoons each. Make sure that you leave plenty of room between cookies and between the edges of the pan as they will expand outwards like puddles. Usually no more than six cookies per pan. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake for about 12-15 minutes. The cookies should puff up and the tops should become glossy and crack a bit.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Slide the warm cookies on to a cooling rack and then them cool completely.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkhCBIXqAoj0HAPpN1YOXEPSbc6F19PitzX6kRw88dYIkfQCiK-3-azLfq48cYhzaolvVAmUjFLq5y_XKNQtfus8LO6mPHpz182O_g_qEBb98xcVdSt0Z6fodXSyOQ78K9SFeKgYIDg/s1600/DSC08227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkhCBIXqAoj0HAPpN1YOXEPSbc6F19PitzX6kRw88dYIkfQCiK-3-azLfq48cYhzaolvVAmUjFLq5y_XKNQtfus8LO6mPHpz182O_g_qEBb98xcVdSt0Z6fodXSyOQ78K9SFeKgYIDg/s640/DSC08227.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG98Wt98akVWQbIPHVPY7MaB_UU-KxnhYhfu2Mn0Np4jYdr3B7vQR-YOixyTa5ifKQ4MAOh_MZayZNwZoLJxYdSUwoq43Ln8AnHfbuFP5RQ0tmICo1mwVcnn4ukm7zgswI-8QZZ1FudQ/s1600/DSC08230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG98Wt98akVWQbIPHVPY7MaB_UU-KxnhYhfu2Mn0Np4jYdr3B7vQR-YOixyTa5ifKQ4MAOh_MZayZNwZoLJxYdSUwoq43Ln8AnHfbuFP5RQ0tmICo1mwVcnn4ukm7zgswI-8QZZ1FudQ/s640/DSC08230.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXnH5QoX5-v6xfw9VEa6TbS8q7r6xRYBf1LokeJoT-AbP5vBq6IyYnfltAU4i4sJVHVFJIoY17dvdwqevPe_7T3NxPibc7TazWRw_pqsdSY8bL6l1LrdYQIOmUrqpAzHsrGRMgx0kCA/s1600/DSC08233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXnH5QoX5-v6xfw9VEa6TbS8q7r6xRYBf1LokeJoT-AbP5vBq6IyYnfltAU4i4sJVHVFJIoY17dvdwqevPe_7T3NxPibc7TazWRw_pqsdSY8bL6l1LrdYQIOmUrqpAzHsrGRMgx0kCA/s640/DSC08233.JPG" width="640" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">And voila. The easiest, most delicious, flour-less cookies. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I think I'm starting to get the hang of this baking thing that people love so much. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Happy Wednesday!</span>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com2tag:blogger.com,1999:blog-12473792711618673.post-32552927109921992862011-08-08T13:05:00.000-07:002011-08-08T13:11:23.745-07:00Zut!<div class="separator" style="clear: both; text-align: left;">I love discovering new restaurants. Granted, I'm usually also nervous about venturing out because sometimes adventures can be fruitful while other times they can be rather disappointing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Zut on Fourth was anything but disappointing, though. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have a confession to make, I have developed a fondness towards specialty pizzas more because I love cracker thin crusts and unique cheeses and toppings though, rather than for the price. I'm well aware that you can get a more than perfectly delicious pizza at <a href="http://www.bobbygspizzeria.com/">Bobby G's</a> in Berkeley, but sometimes I just can't help myself. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMf06Clcq5g8oWK5m823xHbcb22D1JyfL_xfoht_nTppNjVelHSxU37YyhcK5mlxXxhsF65glHf6cIqjJhweN_y9NFZZAJdHLLm2D5LFNW7pCEN_TAYJAo_D-_OA-eYcKkMTKlGS8qA/s1600/DSC08207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuMf06Clcq5g8oWK5m823xHbcb22D1JyfL_xfoht_nTppNjVelHSxU37YyhcK5mlxXxhsF65glHf6cIqjJhweN_y9NFZZAJdHLLm2D5LFNW7pCEN_TAYJAo_D-_OA-eYcKkMTKlGS8qA/s640/DSC08207.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYWWzj0W5WJHel61IozYqHIYq_GRxmVh_pHaDxSxRc2XPj959t9egGeXCkTXBvnF9wMhhXQvwk-Bwa770bTVYt5arKhcyWXatnuHWruPBDWEYcKXlGM9gpUIbq4_7V1mFjO_5bQqD2Q/s1600/DSC08208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYWWzj0W5WJHel61IozYqHIYq_GRxmVh_pHaDxSxRc2XPj959t9egGeXCkTXBvnF9wMhhXQvwk-Bwa770bTVYt5arKhcyWXatnuHWruPBDWEYcKXlGM9gpUIbq4_7V1mFjO_5bQqD2Q/s640/DSC08208.JPG" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26lDBdrYlnqEbrXdfy-3HkbFT_iGpJTHai_-uu1c92OaoFWQZhmnvjaErbrGBWZEbIvkk823cSSxGCR6CG_P9mhzD7YEc7o8H2gBOLI5hsxkuISKWzp8cRnOzpri1IN_QohQqGj6Wig/s1600/DSC08209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi26lDBdrYlnqEbrXdfy-3HkbFT_iGpJTHai_-uu1c92OaoFWQZhmnvjaErbrGBWZEbIvkk823cSSxGCR6CG_P9mhzD7YEc7o8H2gBOLI5hsxkuISKWzp8cRnOzpri1IN_QohQqGj6Wig/s640/DSC08209.JPG" width="640" /></a></div><br />
I didn't used to like brussel sprouts. But then again, I didn't always eat them cooked in bacon and topped with cheese. Well, regardless, I'm a huge fan of them now, even when they're not coated in rendered pork fat. <br />
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These fried brussel sprouts were spectacular. Mind blowing. Phenominal. Need I say more? The outter leaves were light and crispy while the center of the brussel halves were still very green and tender. The thing that I love most about brussel sprouts are not only their intense cabbage flavor, but they're like these little bombs of goodness. When cut on a bias and cooked in whatever oils and seasonings you please, the flavors get trapped between the little layers and a burst of flavors and aromas come out with every bite. How can you not be a fan? <br />
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I know that vegetables cooked in bacon and topped with cheese sounds really rich and seems to defeat the purpose of eating greens, but a little fresh squeezed lemon juice spritzed over the top easily makes you forget that these are vegetables in disguise. A really good disguise at that!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx4kfdnoQl_u45rmG4KqJ7QdQm6315kv4iC0-zxjP7-63JPU_KyBf_tdEFWW0yFCzFlZZsLHyjWdni9aTrI_EZiG_ANlGpHcB85QmMazJOsHi1e9MxaMx9-RRJHgcPyUcTKCf0BSXsQ/s1600/DSC08210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx4kfdnoQl_u45rmG4KqJ7QdQm6315kv4iC0-zxjP7-63JPU_KyBf_tdEFWW0yFCzFlZZsLHyjWdni9aTrI_EZiG_ANlGpHcB85QmMazJOsHi1e9MxaMx9-RRJHgcPyUcTKCf0BSXsQ/s640/DSC08210.JPG" width="640" /></a><br />
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Here's the pizza I was talking about, cracker thin crust with Pt. Reyes blue cheese, fig jam, carmelized onions, balsamic, and fresh arugula. I didn't really taste or see any fig jam on the pizza which was a little bit of a disappointment at first, but by the time I was halfway into my first slice I had completely forgotten about it. The combination of the cracker crust, the sweetness from the carmelized onions and balsamic vinegar, and the zip from the blue cheese complemented each other so well, and I completely devoured my first slice in 10 seconds flat. Maybe I'm exaggerating. <br />
I'm usually turned off by blue cheese, after a horrible experience when I was younger eating a poached pair and blue cheese salad. But, I don't know, I think it's growing on me (at a very, <em>very</em> slow pace though). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXNqxydmvwi-Pxo7nNaJy5bDbLU-HjtJ42B_hNoMRtlmMIWPgnt8p9bIQsAWxJJuIM3OHspm6o9HTYQxTF_jFcXfbrQdVVEHtkBMjvT7JegNE2EwxlFF1gNWO1A2ZgTnhCI4X1yQAYw/s1600/DSC08211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbXNqxydmvwi-Pxo7nNaJy5bDbLU-HjtJ42B_hNoMRtlmMIWPgnt8p9bIQsAWxJJuIM3OHspm6o9HTYQxTF_jFcXfbrQdVVEHtkBMjvT7JegNE2EwxlFF1gNWO1A2ZgTnhCI4X1yQAYw/s640/DSC08211.JPG" width="640" /></a></div><br />
I couldn't help myself but to order fries as well. You know me, I'm a French fry (for lack of a better term)whore. Yes, I'll take 'em in almost any form--garlic, curly, seasoned, McDonalds...Just as long as they're not soggy or waffle cut. Still not really sure what I have against waffle fries, they're just not...fries. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZX4k3s9b8NFmSauBheI36Y5cvgQOETlYVWpRD0vcp9BktdShaLofJkm847sKDKdVCZ9pMmbU-MekW5OCTuaCEgXMrFil5DrkjI3XPcDcCx17T06CCViXwbvYyA-j2F76I_FpvQFy7w/s1600/DSC08212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZX4k3s9b8NFmSauBheI36Y5cvgQOETlYVWpRD0vcp9BktdShaLofJkm847sKDKdVCZ9pMmbU-MekW5OCTuaCEgXMrFil5DrkjI3XPcDcCx17T06CCViXwbvYyA-j2F76I_FpvQFy7w/s640/DSC08212.JPG" width="640" /></a><br />
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Wheat pot de creme. Pot de creme always sounds good after a meal, doesn't it? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUL3O8SD7S8MQfVFq7pdwUOF_DiKVZhBLr_zZB4oY2UjMTB1vCWzgknuWaUpwNAaRgvqGtoSOp4JA3KjxKAvtt94T1tBR2sRNUptHVDo9qtdM-M5tbsV1Qc8uV4gTH8p0_uGCAg3v0Q/s1600/DSC08213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUL3O8SD7S8MQfVFq7pdwUOF_DiKVZhBLr_zZB4oY2UjMTB1vCWzgknuWaUpwNAaRgvqGtoSOp4JA3KjxKAvtt94T1tBR2sRNUptHVDo9qtdM-M5tbsV1Qc8uV4gTH8p0_uGCAg3v0Q/s640/DSC08213.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Moscato d'Asti. One of my favorite summer sipping wines. I've obviously been very heavily influenced by A.G. Ferrari Foods. And I don't know that that's a bad thing...</div><div class="separator" style="clear: both; text-align: left;"></div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-55559247345413716172011-08-03T19:06:00.000-07:002011-08-10T19:40:34.727-07:00Peach and Blackberry Crisp<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDBeC7vlSuAvU3gZuVDSoUx3wEUsxOhca0XwQdqyK7SyytsTJcxR6rfUMjGY0cMBjnTBPEmtymORozbqSgIt2mI_iX9S47dCNgKYPgx1Hpp41CMFawWdUQC4uwvxfOhEP2yDqaAzSVw/s1600/DSC08187.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxDBeC7vlSuAvU3gZuVDSoUx3wEUsxOhca0XwQdqyK7SyytsTJcxR6rfUMjGY0cMBjnTBPEmtymORozbqSgIt2mI_iX9S47dCNgKYPgx1Hpp41CMFawWdUQC4uwvxfOhEP2yDqaAzSVw/s640/DSC08187.JPG" width="640" /></a>It feels less and less like summer everyday here in San Francisco. In fact, I think summer came and left within a week. My girlfriends and I always make sunbathing dates but they constantly get cancelled, due to the weather, of course. So my way of coping with the lack of summer in the foggy city is to make summer inspired foods like this peach and blackberry crisp. <br />
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I've been seeing peaches and nectarines everywhere--at the farmers market, at the grocery store, and even at work! It wasn't until recently when one of my coworkers came in with a huge box of peaches and french plums from the central coast and someone said they were going to make jam that it dawned on me--I should make peach <i>(something).</i><br />
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In all honesty, I haven't been trying as hard as I said I would to cook and explore recipes. And coincidentally, I have been looking at a lot of cobbler, crisp and crumble recipes (someone please explain to me the differences) involving peaches, plums, and a variety of berries. So it is with these coinciding events that I decided, "Well, I'll just go ahead and get to baking." <br />
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Before I settled on a recipe I did some research. Some of the delicious recipes that I found included some really unique ingredients like lavender blossoms and orange blossom water (like in the recipe that inspired my version of the crisp). Being a rookie, I thought it might be a good idea to go for something a little simpler, something that didn't intimidate me--a recipe that in my hands, wouldn't be bound for doom. <br />
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101 Cookbooks is probably my recipes blog bible. For someone like me, who is not an avid baker nor a fan of messy cooking aftermaths, Heidi has several recipes that have yet to fail me in either department. If you remember a few years back, I made some<a href="http://theemptylunchpail.blogspot.com/2009/12/holiday-cookies.html"> holiday cookies</a> from recipes that I found on 101 Cookbooks which turned out, in my opinion, spectacular!<br />
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In any case, when I cook, and especially when I bake, I try to modify the recipe so that I buy as few ingredients as possible. There's nothing wrong with Heidi's recipe or any recipe that I follow, it's just more convenient to work with what I have. It's also great when whatever I'm making turns out delicious because then it becomes my own recipe. <br />
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<div><div><span class="Apple-style-span" style="font-weight: 800;">Inspired by<a href="http://www.101cookbooks.com/archives/plum-and-peach-crisp-recipe.html"> 101 Cookbooks</a>:</span></div><div>You will need an 8x8 baking dish or something of an equivalent size</div><div>Generously serves 6<br />
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</div><b>Fruit:</b><br />
<div>1 pound ripe yellow peaches</div><div>2 6 oz containers of blackberries </div><div>1/4 cup of wildflower honey (or your favorite kind)</div><div>1Tbs + 1 tsp cornstarch (or arrowroot if you prefer)</div><div>1 Tbs lemon juice</div><div>the zest of one lemon</div><div><br />
</div><div><b>Crisp:</b></div><div>3/4 cups rolled oats</div><div>3/4 cups rye flour (or all-purpose/ whole wheat flour if that's what you have on hand)</div><div>1/4 cup of wildflower honey (or your favorite kind)</div><div>1/2 teaspoon cinnamon</div><div>generous pinch of salt</div><div>1/3 cup sweet cream butter (or unsalted), melted</div><div>1/3 cup fage (or any plain yogurt) </div></div><div><br />
</div><div><b>Optional: </b>top with homemade vanilla bean ice cream<br />
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Preheat the oven to 400F degrees<br />
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Cut the peaches into 1 inch bite size pieces (Heidi says she cuts them into relatively chubby slices and then cut them again into quarters or thirds, that sounded good to me so I did the same) Place the chopped fruit in a medium-sized bowl.<br />
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Pour the cornstarch,honey, lemon juice, and lemon zest over the fruit and toss gently until all the fruit is coated.<br />
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Transfer the fruit to an 8 inch square baking dish (or a dish of an equivalent size--preferably something deep sided or a solid bottomed tart pan)<br />
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Now for the topping. Combine the oats, flour, and cinnamon. Add the honey, the yogurt, and the warm melted butter and mix well until it becomes a dough-like texture (It's going to be soft and sticky, it might look a little strange, but it's very tasty)<br />
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Sprinkle the crumble evenly over the fruit mixture.<br />
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Place the baking dish on the middle rack of your oven and bake for about 20-25 minutes or until the topping is golden brown. <br />
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Enjoy warm or at room temperature. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcMneTKGXhyTsDM9HEavODE6OPpsr8ZBW0pNCGk70fnxWxCf4ASh068ZoSLMnFF0xMUUPQj60rZroIXt-FKqrQAqYQmNTyPqbYJxbxYmErqSBD0_mmhscTTvmGiovPq8Z9gXoRsGA7g/s1600/DSC08195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcMneTKGXhyTsDM9HEavODE6OPpsr8ZBW0pNCGk70fnxWxCf4ASh068ZoSLMnFF0xMUUPQj60rZroIXt-FKqrQAqYQmNTyPqbYJxbxYmErqSBD0_mmhscTTvmGiovPq8Z9gXoRsGA7g/s640/DSC08195.JPG" width="640" /></a></div><br />
Is it bad that I can't have pie, cobbler, crisp, or crumble without ice cream? Whenever I do, I'm reminded of the scene from When Harry Met Sally, when Meg Ryan goes to the diner to ask for warm apple pie with ice cream on the side, not on top. I'm similar, but I don't care if the ice cream is on the top or on the side just as long as it's there.<br />
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><b><a href="http://www.imdb.com/name/nm0000212/" style="color: #136cb2;">Sally Albright</a></b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">: But I'd like the pie heated and I don't want the ice cream on top, I want it on the side, and I'd like strawberry instead of vanilla if you have it, if not then no ice cream just whipped cream but only if it's real; if it's out of the can then nothing.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><b><a href="http://www.imdb.com/name/nm0482839/" style="color: #136cb2;">Waitress</a></b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">: Not even the pie?</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"><b><a href="http://www.imdb.com/name/nm0000212/" style="color: #136cb2;">Sally Albright</a></b></span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;">: No, I want the pie, but then not heated.</span><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMrj6D43ZT98SYfk8zyHGWI1jwgyGvMM9LMCZBNCYJyFs-6tiEk_3l8Sgs2F1XlfvqJo2sOhedwf4FVU9zvunYnqg67lWbRbBmdyL18FDSSJMkIH2mdsm1KrSxMuQV5HYUidCibektw/s1600/DSC08204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMrj6D43ZT98SYfk8zyHGWI1jwgyGvMM9LMCZBNCYJyFs-6tiEk_3l8Sgs2F1XlfvqJo2sOhedwf4FVU9zvunYnqg67lWbRbBmdyL18FDSSJMkIH2mdsm1KrSxMuQV5HYUidCibektw/s640/DSC08204.JPG" width="480" /></a></div><div><div><span class="Apple-style-span" style="font-weight: 800;"><br />
</span></div></div><div>Warm peach and blackberry crisp (straight out of the oven) with vanilla bean ice cream. I think this is going in my slim collection of recipes. It has definitely restored my faith in cooking after the whole <a href="http://theemptylunchpail.blogspot.com/2011/07/honey-panna-cotta.html">honey panna cotta</a> mess. </div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-71265690325658468062011-08-03T09:37:00.000-07:002011-08-03T09:37:52.008-07:00Chew Chow Ho Fun<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;">I was going through my old photos and came across a few of these. Bowls of savory, hot noodle soups from Vien Huong in Oakland's Chinatown. I can't tell you how many times I've eaten here and taken a picture. Every time we go and I either pull out my phone or camera, Matt always says, "How many pictures of VH do you have?" A lot. The answer is <i>A lot.</i> But who cares! I'm not ashamed. This place is great and it's definitely worth documenting. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hZlGnBYiEcOOBeWjotuZB-ZPl-jJXBVcuMvaKK3oU-DniNG2epILrIuBpmrAI-n3Id622JyuvkMzLP116RVbaJF6s71Bxj9hOahCfXNbG9je-V9J2dLfJMm_5FasLmnj06b6DRD5HQ/s1600/2011-06-26_11-29-16_919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hZlGnBYiEcOOBeWjotuZB-ZPl-jJXBVcuMvaKK3oU-DniNG2epILrIuBpmrAI-n3Id622JyuvkMzLP116RVbaJF6s71Bxj9hOahCfXNbG9je-V9J2dLfJMm_5FasLmnj06b6DRD5HQ/s640/2011-06-26_11-29-16_919.jpg" width="358" /></a></div><span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif; font-size: 12px; line-height: 16px;"><br />
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<span class="Apple-style-span" style="color: #555555; font-family: arial, 'Lucida Grande', 'Bitstream Vera Sans', verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 12px; line-height: 16px;">This is definitely the perfect breakfast after a long night out. </span></span>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-82111515390995991282011-08-01T10:31:00.000-07:002011-08-03T20:31:53.942-07:00The Fest & The FleaFeeling a little defeated lately. Filling this blog with all my musings and sometimes mindless banter helps set my mind straight. (Thanks for the therapy sessions!) Sometimes it feels like my mind goes at a million miles an hour and my body just can't keep up. Things have been changing recently and I hate when I feel like I'm not in control...I also probably bit off more than I can chew...It's frustrating, really. If there is one thing you should know about me it's this: I'm an optimistic neurotic obsessive control freak. So it's time to take all the bullshit by the reigns and set it all straight. <br />
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Thank God for<a href="http://www.youtube.com/watch?v=pIz2K3ArrWk&feature=related"> Owl City</a> and <a href="http://www.youtube.com/watch?v=Ok23-RtWe9s">Sky Sailing </a>though, it's helped me trudge through this crazy weekend. <br />
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Anyways, what I lined up for this past weekend were the Gilroy Garlic Festival and The Treasure Island Flea Market; two events that I've been anxiously waiting for all month long, in fact I've been itching to go to the Gilroy Garlic Festival since I was 11. We also got to break open the bag of <a href="http://www.agferrari.com/category/s?keyword=gragnano">Pasta di Gragnano</a> I got from work which we tossed with one of the sauces that we bought from VJB the weekend Matt and I went to Sonoma. <br />
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I guess you can call this a photo log of my weekend with the Matt. <br />
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Here we go.<br />
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I'm a huge fan of garlic. Huge. I used to watch Emeril Lagasse religiously all throughout high school because "bam"-ing the gahhh-lic just never got old. I remember when I managed to convince my entire family to eat at Tchoup Chop one year when we went to Orlando. That was probably one of the best memories in my entire life. <br />
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I digress. <br />
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Yes, I love garlic. <br />
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Matt mentioned to me this morning that I should have taken a picture of the traffic getting to Gilroy. It seemed like everyone was headed for the garlic festival. A normally one hour drive took us about two and a half hours. When we finally reached the parking lot, a long hike down a steep rocky hill awaited us in the scorching heat. They really should have warned us there was a mile walk, some people were wearing flip flops and there were lots of families with grandmas and grandpas. Before we even reached the event we were exhausted by both the walk and the drive.<br />
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To make matters worse, there were massive lines at every booth and barely any shade or seating anywhere. Everyone huddled under one tent like sweaty pigs scavanging for shade and seats. It was insane. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O6iYk8wlpHdTWon33YASAkdRyXXvJH4xAM-7byP2A2pbQaN1tvaHixmgjdLfq1jERP6H5qUnDXSmNLlTZhQeN_yRnfaaSJ15lSmgfx77I0ZLPxk0SkakO12tlI0qenz-1BAJow-FAA/s1600/DSC08162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0O6iYk8wlpHdTWon33YASAkdRyXXvJH4xAM-7byP2A2pbQaN1tvaHixmgjdLfq1jERP6H5qUnDXSmNLlTZhQeN_yRnfaaSJ15lSmgfx77I0ZLPxk0SkakO12tlI0qenz-1BAJow-FAA/s640/DSC08162.JPG" t$="true" width="640" /></a><br />
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Beer battered fries with crab and garlic aioli and calamari<br />
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The polish dog that we were too full to finish.<br />
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Roast corn with garlic butter<br />
It was the best part of the festival. <br />
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I was so sad that we didn't get the one thing that I came here for, Garlic ice cream. We stood here, a whole crowd away, at the end of the line for about a minute in the sweltering sun and thought to ourselves..."nevermind". <br />
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We probably won't be going back to the Gilroy Garlic Festival. It was a good experience, but as Matt put it "It's like the OC Fair but without the rides." Nothing was as garlicy as I had expected it to be and it was just way too hot to really enjoy ourselves. <br />
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We went home that night and pulled out the bag of Pasta di Gragnano and the VJB sugo of olives, capers, and anchovies and got to cooking instead. <br />
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On Sunday, we went to the Treasure Island Flea Market. I've heard mixed reviews about this, but I found some really nice pieces here. Some people have called it more of a crafts fair instead of a flea market, which I do agree with, but regardless, some of the things the vendors were selling were great finds. <br />
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This was my first time on Treasure Island. How amazing is the view? <br />
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I came away from the flea market empty handed, the only thing I was really looking for were some nice bowls and plates but I didn't find any that I liked (and cowboy boots but I couldn't find any in my size). On the other hand, grumpus Matt, who hates all things vintage, found himself a really nice cast iron pan! On the way out of the fair, a guy (I'm guessing who was also dragged to the flea market by his girlfriend) said, "Hey! That guy got a cast iron pan!" That made Matt pretty proud of his find. In fact, the guy saw Matt pointing him out to me as he was telling me who envied his pan. The guy then approached us to ask which vendor we bought it from. I guess the secret to getting boyfriends to go to flea markets is to tell them, "There will be TONS of cast iron pans!" It's like dogs to bacon. So I guess it worked out. <br />
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I wonder what the first thing he's going to make with his cast iron pan is. What ever it is, I'm sure it will be blog worthy!The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-60340889509394201202011-07-28T11:18:00.000-07:002011-07-28T11:50:32.679-07:00Gregoire<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYPQ5WyLFI59Rerf4_9yDS_TTRJzAsQN3VUNuHQEl0eUHHcgKQBg-OIR-NuIiGnFPSo2DytK32o3NWH1m8Ad29kPL1dd80VURj2RKmSjk23hOGWaEU3O17X_Xd7O_noe5VlK7xYSlxA/s1600/DSC08123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYPQ5WyLFI59Rerf4_9yDS_TTRJzAsQN3VUNuHQEl0eUHHcgKQBg-OIR-NuIiGnFPSo2DytK32o3NWH1m8Ad29kPL1dd80VURj2RKmSjk23hOGWaEU3O17X_Xd7O_noe5VlK7xYSlxA/s640/DSC08123.JPG" width="480" /></a></div><br />
How charming is this place? One girl woman-ing the kitchen in a place that barely seats four on bar stools over looking the open kitchen with two small picnic tables outside.<br />
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If you ever drive by and think to yourself, "Huh, that looks like a cute place to stop by for food." My advice is...GO!<br />
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Originally, we came out to get food to go since we had driven by this several times and it seemed like the perfect grab-n-go place. But a picnic table opened up outside and we thought, "Why not?". So we braved the cold, Matt in his basketball shorts and I of course, also not dressed for the weather, in a t-shirt. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepXJz3SFIAxiVyK2qJfu_RfDMaumpYCkrpKBb3amxASQJYHM5oc96z_J7NTTNyzvHzEUzUAWqw8k8E0sm-_hcoUsj5iF4o2reG5TK6jICi7J_eYXus5V91OFNOnDudmn17ZqbX2ykPA/s1600/DSC08126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepXJz3SFIAxiVyK2qJfu_RfDMaumpYCkrpKBb3amxASQJYHM5oc96z_J7NTTNyzvHzEUzUAWqw8k8E0sm-_hcoUsj5iF4o2reG5TK6jICi7J_eYXus5V91OFNOnDudmn17ZqbX2ykPA/s640/DSC08126.JPG" style="cursor: move;" width="640" /></a><br />
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Fried anchovies with sweet and spicy sauce.<br />
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I'm really not a huge fan of fish bones, and surely anchovies are full of tiny, throat sticking fish bones. But the sweetness of anchovies is something that I absolutely cannot pass up. If you've never had fresh anchovies, they're quite a treat. It's definitely not something that I would eat everyday, but it's nice to be reminded once in a while of how sweet fish is supposed to taste. <br />
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My only complaint is that I would have preferred the fish be fried a little longer; they were a little limp. I thought they were going to come out stiff as french fries, but that was definitely not the case. Nonetheless, they were really addictive and the sauce was really tasty as well. <br />
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The second little package to arrive at our table was the slow cooked pork. It was literally fall apart soft. And the barbecue sauce that was gently brushed on top and served on the side was sweet and make the perfect companion to the pork. <br />
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And can we talk about the slaw for a second? That was probably one of my favorite parts of the meal. It was slightly tangy and it cut through any kind of fat that the pork had, making you want to take endless bites of the pork. Phenomenal.<br />
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This was by far the best part of the meal. The fried potato balls. Lightly fried balls of smooth mashed potatoes, really?! Who came up with this? It was so incredible. The mashed potatoes almost had the consistency of peanut butter--stick to your mouth creamy and thick. It was just so unbelievably simple but it was so darn good. I think we're going to put the fryer that I got for Matt a year ago back into commission and the first thing going in the hot oil will my my recreation of these. <br />
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Done. Deal.The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-77599217294289400752011-07-27T22:46:00.000-07:002011-08-10T19:40:49.491-07:00Honey Panna Cotta<div class="separator" style="clear: both; text-align: left;">I guess I could lie and tell you that I made the most amazing panna cotta there ever was, but then that would be so inaccurate that even I couldn't bring myself to tell it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You know, you never hear about the recipes that have gone awry, do you? Every recipe ever documented in the history of mankind seems to be perfect and delicious. But as it turns out, the only thing not perfect and delicious about it is you recreating the recipe. Well, isn't that just...perfect. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've been meaning to make panna cotta for a <i>very</i> long time now. After all, it is one of my favorite desserts. I'm really quite predictable when it comes to eating out: I always get the dessert menu. If panna cotta is on it, in any shape or form (especially if it's vanilla bean), I have to have it. If panna cotta isn't on it, then I can do without dessert...that is all of course only the rule of thumb if we're not at some celebrity chef, ritzy place where I MUST try everything. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Anyways, I thought I'd try my hand at making the darn thing since everyone had been telling me how simple it is to make. To be quite honest, I was intimidated by the thought of ruining my favorite dessert. Can you imagine the devastation? (Yeah, I can...it's all too real).</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I guess I'm making it sound far more dramatic than it actually is. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's edible, even slightly enjoyable, but it's definitely not what I had in mind. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The good news is that I know exactly what I'm going to change about the recipe the moment I lick clean that very last ramekin. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even though this isn't my favorite recipe, I thought I'd just tell you about it anyways since you may like rich panna cotta that is on the firmer side.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So here goes, Honey Panna Cotta (recipe taken from <a href="http://www.tarteletteblog.com/search?updated-max=2011-07-17T18%3A12%3A00-04%3A00">Tartelette</a>): </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA5yPsOCTsT1x7DfEmUh5PPIDhddyEjoLluHXXoe7XERst7Bdrljk9F4Yb26ZM46z3YT1MYw9cLbulqE7BZLgkmZoVR6Eb6JA0eIoEYssaqtr99U3OozqAQJvtcZk4l4jqmoB9jmK1A/s1600/DSC08136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA5yPsOCTsT1x7DfEmUh5PPIDhddyEjoLluHXXoe7XERst7Bdrljk9F4Yb26ZM46z3YT1MYw9cLbulqE7BZLgkmZoVR6Eb6JA0eIoEYssaqtr99U3OozqAQJvtcZk4l4jqmoB9jmK1A/s640/DSC08136.JPG" width="640" /></a></div><br />
Makes 4-6 servings<br />
(about 15 minutes of active prep)<br />
<br />
Ingredients:<br />
1 Tbs powdered gelatin (or two sheets)<br />
2 cups heavy cream<br />
1 cup buttermilk<br />
1/4 cup honey<br />
1/4 cup water<br />
garnish with your favorite fruit or preserves<br />
<br />
Dissolve the gelatin in the water and set aside<br />
Pour the heavy cream and the honey into a saucepan and let it come to a simmer<br />
One the cream mixture is hot, remove from heat and whisk in the gelatin until dissolved<br />
Add the buttermilk and gently whisk<br />
Pour the panna cotta mixture into ramekins and let cool at room temperature for at least 20 minutes<br />
Refrigerate for at least 4 hours to allow the mixture to set<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WYwmB1t0fpmpWr-zhi1HibJIQNW55a-tbA0uoJzjNz3btvBvCw7prgXGXvnTAhAx-Wk56wbXnBG6v_zAQdcWjXVHsFbQGCoG_rPm9XKx-JxznU_OK1fsC9xiH-REbhnwHGQCLGXs-g/s1600/DSC08138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WYwmB1t0fpmpWr-zhi1HibJIQNW55a-tbA0uoJzjNz3btvBvCw7prgXGXvnTAhAx-Wk56wbXnBG6v_zAQdcWjXVHsFbQGCoG_rPm9XKx-JxznU_OK1fsC9xiH-REbhnwHGQCLGXs-g/s640/DSC08138.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhra9DXV6nCnim5D-kW0itdS2Sjd_Fh3dk1mmmcWWZSEGVEQwHkkn55vy9_NLJ68rYzEIbTT8ghwx0QIVIRXS-7K6zTnVwz8lExqn8j-Hiu7hljkrzrOW7Chv-aDxcABvoEL3inQh56A/s1600/DSC08141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhra9DXV6nCnim5D-kW0itdS2Sjd_Fh3dk1mmmcWWZSEGVEQwHkkn55vy9_NLJ68rYzEIbTT8ghwx0QIVIRXS-7K6zTnVwz8lExqn8j-Hiu7hljkrzrOW7Chv-aDxcABvoEL3inQh56A/s640/DSC08141.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSpNifL3vyiiDOAT09zwl2hXn_lV-TkclPwqitp9L2cy5jmMvT1FDUFLj9UgmmXDahuGR0gg4tgf1k9Mgi_5yi2Y5sw2h1WTcKPWs_nMKaFtEqI9FoLGGDpuDiGfUrx-_zJ5exzCdGQ/s1600/DSC08145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSpNifL3vyiiDOAT09zwl2hXn_lV-TkclPwqitp9L2cy5jmMvT1FDUFLj9UgmmXDahuGR0gg4tgf1k9Mgi_5yi2Y5sw2h1WTcKPWs_nMKaFtEqI9FoLGGDpuDiGfUrx-_zJ5exzCdGQ/s640/DSC08145.JPG" width="640" /></a></div><br />
Kona and I waiting eagerly for the panna cotta to set. He was probably a little less excited than I was...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYwCIacS6dMSU8ZFJlk4XU6OX_JPXTrhDbH9R226qZaKFnkv4eSQzKd8KGAlLOn6L8ouw2ki3RHSvwCAvrtPNV9JtXMZwxcUmBiZP1y7oQpp78lGOeHf-Pr1I_XcY7T36sy8U-YbSww/s1600/DSC08148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYwCIacS6dMSU8ZFJlk4XU6OX_JPXTrhDbH9R226qZaKFnkv4eSQzKd8KGAlLOn6L8ouw2ki3RHSvwCAvrtPNV9JtXMZwxcUmBiZP1y7oQpp78lGOeHf-Pr1I_XcY7T36sy8U-YbSww/s640/DSC08148.JPG" width="640" /></a></div><br />
I topped it with fresh blueberries and chopped raw pistachios.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSktfKIfckvyahy5y3Cr85apqcbPosjQtH0J_-_JfNYV_7iHGxMEOsltCZ9Ja3LGZus16srMFRd9cZJXlZkN7euQX9U2guVjD-QRaZ_8pqw9554J7xbIru86GzqcRqdujePchoqOPuiw/s1600/DSC08150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSktfKIfckvyahy5y3Cr85apqcbPosjQtH0J_-_JfNYV_7iHGxMEOsltCZ9Ja3LGZus16srMFRd9cZJXlZkN7euQX9U2guVjD-QRaZ_8pqw9554J7xbIru86GzqcRqdujePchoqOPuiw/s640/DSC08150.JPG" width="640" /></a></div><br />
Like I said, it wasn't that bad! It just had a different texture and flavor than what I had in mind. In fact, this was a smooth, milky dessert that was perfectly perfumed by the honey. It was incredibly simple to make and clean up was also very easy.<br />
<br />
For round two of the panna cotta trials, I'm going to nix the buttermilk and go either skim milk or half and half and I'm definitely using less gelatin. The buttermilk made the panna cotta too heavy and taste far too rich and it set up a little too firm for me; I wanted it to be slightly leaning towards a custard or a pudding instead of a jello. Live and learn. <br />
<br />
I'm definitely looking forward to making this again and hopefully it will turn out as delicious as ones that I've had on dessert menus!<br />
<br />
Ciao.The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-32715028941169135982011-07-26T00:00:00.000-07:002011-07-26T00:05:44.902-07:00Pizza and Vegan Paparadelle<div class="separator" style="clear: both; text-align: center;">There are just some foods that never get old.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">We've walked by Gather in Berkeley several times, we always make a mental note and then that mental note gets lost in oblivion and it's like Gather never existed. But a recent craving for pizza and wine brought us back to this always-packed-vegan-friendly restaurant right near UC Berkeley. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kkiw_LeknMQ6NoYrxl5lr99HTwOM9vqIyKZ405op8d4jhW9aMkUMpP578pAm5P-gq0dn9t2HHAd6Fx4H3SS3nnmW5cCpYT68rDUvJTjO3CPdYrvbuQ6woxnNVoiKY3O9WJqDt-bddQ/s1600/DSC08113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0kkiw_LeknMQ6NoYrxl5lr99HTwOM9vqIyKZ405op8d4jhW9aMkUMpP578pAm5P-gq0dn9t2HHAd6Fx4H3SS3nnmW5cCpYT68rDUvJTjO3CPdYrvbuQ6woxnNVoiKY3O9WJqDt-bddQ/s640/DSC08113.JPG" width="640" /></a></div><br />
Yes, I did say "vegan friendly". Ok, so I'm not the biggest fan of vegan food. I've probably mentioned this more than enough times for you to get the picture but hey, if every vegan restaurant you went to slapped you with a $30 per person bill and you left still hungry and wanting a huge slab of cow, you wouldn't be a huge fan either. <br />
<br />
Let's start with the pizza first and then I'll tell you the story of how two very carnivorous people ended up with a vegan pasta.<br />
<br />
I'm a sucker for eggs, bacon, pizza, and funny looking foods that smell delicious. Well then, I guess I just gave away all the shining details of Gather's Nepalese style pizza. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUpF08qvGhEd8DUvSsIxRtR9TSrtAs2pkGCPFojnYWJmfk9mPzxhMHJqqqI5RhIkPKUMHRG4XpYE6ZKwdDUOAwr9EJehQBbjdGNUjCMUTzNjjdq9G23QdXOidbHrLxA8yM4cPS4ZBkQ/s1600/DSC08115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUpF08qvGhEd8DUvSsIxRtR9TSrtAs2pkGCPFojnYWJmfk9mPzxhMHJqqqI5RhIkPKUMHRG4XpYE6ZKwdDUOAwr9EJehQBbjdGNUjCMUTzNjjdq9G23QdXOidbHrLxA8yM4cPS4ZBkQ/s640/DSC08115.JPG" width="640" /></a></div><br />
This was both Matt and my first time trying pizza with an egg on it. We've definitely been meaning to either try it at a pizza place or make one ourselves but I'm almost certain that Gather has convinced us that as good as pizza is, it with out doubt is made better topped off with an egg baked right into the cheese and the sauce. Normally, I'm a die-hard for thin crust pizzas. I feel cheated when most of my pizza is dough and not toppings but this dough was amazing (that of course is minus the burnt parts)--it had the sweetness of well-made bread and it was light and airy. <br />
<br />
Don't judge, but I even considered not finishing the pizza so that I could have it again for breakfast...that thought only lasted a brief second before I engulfed the final slice of pizza and walked out with the rest of the crust as we hurried to our car whose meter was about to run out.<br />
<br />
Surely, this would have made an excellent breakfast. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZeH75icJYZlx8PqEBzDhybLErpLiUpf6NgZPzug18n6wu27dslorsSaSo7epqEFv_XhMjM7u8EhnBorMhncUVipU1OEgpggYbe1j_dCOqkEgU87zM90W_lRCc45xJ2GoxLh-wJFJZQ/s1600/DSC08121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZeH75icJYZlx8PqEBzDhybLErpLiUpf6NgZPzug18n6wu27dslorsSaSo7epqEFv_XhMjM7u8EhnBorMhncUVipU1OEgpggYbe1j_dCOqkEgU87zM90W_lRCc45xJ2GoxLh-wJFJZQ/s640/DSC08121.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So this is where the non-adventurous/ suckers for paparadelle get scammed: it was vegan. I guess scammed is the wrong word to use since that usually implies that those who got scammed were not happy with the result, but we, on the other hand, were incredibly amazed and pleased with the outcome.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">See vegan pasta means no eggs, and since pasta usually translates to dough made with eggs, the chef at Gather got creative and the "pasta" was actually strips of bean curd sheets cut into the shape of paparadelle. Impressive, huh? I am a huge fan of bean curd, and although the price was a little high for bean curd strips it was definitely a surprisingly good one time experience. Not to mention the vegetable ragu was so flavorful that I forgot I was eating vegan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqLbjtx8QpOLcag-PE7InOyrUpwGoq21Djes1Fc8t3rfHzD2ZsEkWh-OEfdJmjNNRJirrfM6so8U_VytxoWW-6tqqBeSpnf1nu8y5CmQoSuQqwM7m9Aal7oaFNoOFCrvWgYsAYyBtdQ/s1600/DSC08116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmqLbjtx8QpOLcag-PE7InOyrUpwGoq21Djes1Fc8t3rfHzD2ZsEkWh-OEfdJmjNNRJirrfM6so8U_VytxoWW-6tqqBeSpnf1nu8y5CmQoSuQqwM7m9Aal7oaFNoOFCrvWgYsAYyBtdQ/s640/DSC08116.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxf9V4i9kKoxCw6NdvVJhnq87oaU7JU3sWwuHWCq1FnXez1BCfPJQ7NeEsOLbf90LGFU2GhLQncY2515jW365GjkRPpMxdnSLVKSsR7dymJpTzY3JEZ69oD0oKzc8-v8jaN44tdPocQ/s1600/DSC08118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxf9V4i9kKoxCw6NdvVJhnq87oaU7JU3sWwuHWCq1FnXez1BCfPJQ7NeEsOLbf90LGFU2GhLQncY2515jW365GjkRPpMxdnSLVKSsR7dymJpTzY3JEZ69oD0oKzc8-v8jaN44tdPocQ/s640/DSC08118.JPG" width="640" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">If there was one thing I regret not trying at Gather it would be the squash blossoms. The thing is though, if you regret not ordering something that regret will tend to steer you back in that restaurant's direction. So, I guess I'll be seeing you again very soon, Gather. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-30787178296260651912011-07-19T11:32:00.000-07:002011-08-10T19:42:39.494-07:00Chimichurri<div class="separator" style="clear: both; text-align: center;">It's definitely been a while since I've cooked but every time I do, I love it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cilantro chimichurri on skirt steak with garlic lime broccolini. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6udDNWwsSdyWhQS-cigBLYUOpikBCLI3QXdrm3sYqYEDij5Q2-MWNw0KV1IykBYR67ma4JgAZFSfr_Cx7jzBIu1OggOvLc89Ia2L_eMM_7iH3ktKWVD8cha1EcqYVJ67YNgSv6EznwQ/s1600/DSC08097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6udDNWwsSdyWhQS-cigBLYUOpikBCLI3QXdrm3sYqYEDij5Q2-MWNw0KV1IykBYR67ma4JgAZFSfr_Cx7jzBIu1OggOvLc89Ia2L_eMM_7iH3ktKWVD8cha1EcqYVJ67YNgSv6EznwQ/s640/DSC08097.JPG" width="640" /></a></div><br />
I had this crazy craving for chimichurri and skirt steak that just would not go away and the only way to cure that craving was to start cooking. The thing that I love about chimichurri is that it's incredibly flavorful and easy to make--just pop a few ingredients into a food processor and the outcome is an amazing sauce. <br />
<br />
Chimichurri:<br />
2 1/2 cups lightly pack cilantro, most of the stems removed (I find that adding the stems often times gives the chimichurri and off-putting bitterness, especially if the cilantro has thick stems)<br />
5 large cloves garlic<br />
2-3 scallions (if they're larger then two will do, but if they're small then I'd opt for three)<br />
6-7 large leaves of mint<br />
1 jalapeno (I like to leave the seeds and the membrane so that it has a little more of a kick, but you can remove it if you want a milder spice)<br />
1/4 cup extra virgin olive oil<br />
the juice of 1/2 a juicy lime (or to taste)<br />
the zest of 1 lime<br />
salt and pepper to taste<br />
<br />
Optional:<br />
1 avocado<br />
<br />
Roughly chop the cilantro, mint, scallions, jalapeno and the garlic. (I find that it blends better when you rough chop the ingredients first)<br />
Add to food processor along with the juice and zest of the time<br />
Turn on the food processor, if you choose to add an avocado, cut it into quarters add in<br />
Puree the ingredients and slowly add the olive oil until it comes together almost like a salad dressing<br />
<br />
I've also made a different version of chimichurri before<a href="http://theemptylunchpail.blogspot.com/2010/06/chimichurri.html"> here</a> without using a blender or a food processor, so its definitely possible but it takes a little more elbow grease. After making this version, I think I like the texture of the more "rustic" version. To make the sauce without a food processor, finely chop all the ingredients, put them in a bowl, add the olive oil and the lime juice and zest, stir, and let it sit out at room temperature for about 15-20 minutes (or while you're making the protein) so that the flavors can come together and serve.<br />
<br />
This is an incredibly healthy way to add tons of flavor to your meal.The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0tag:blogger.com,1999:blog-12473792711618673.post-55955438767653406222011-07-13T17:53:00.000-07:002011-07-13T20:30:30.981-07:00Sonoma<div class="separator" style="clear: both; text-align: left;">We had a great time in Sonoma this past weekend, and though I've been fighting my phone to get so-so quality photos from the trip, I finally got them. Well, some of them. I'll save you the sad details and jump right into a few photos from Sonoma.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't believe it when people told me that I would like Sonoma a lot more than Napa, but I think they're right. The crowd in Sonoma is much younger, the restaurants are more open to experiment with different flavor profiles and combinations, and most of the wine tastings are complementary. What could be better than that? Be warned though, that if you visit Sonoma during the summer, it is hot. But it's much better than this cold weather we've been having in the city. Summer in Sonoma seems like the perfect place for a picnic and a great chilled wine. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrB3PKAzEA7PIwjbK-SrEolRiT6x5XaN4iLXR3bIp8QhNCACdBMmfg8FKtZWxwytYyO2Ei_8J4ZfZD2JD-Qm_byRKQ9qhEE4PqSgcMGopXTcn7BBkLRMy2HzQJBJgOA8KA8bjLtD2dQ/s1600/2011-07-09_13-36-53_72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPrB3PKAzEA7PIwjbK-SrEolRiT6x5XaN4iLXR3bIp8QhNCACdBMmfg8FKtZWxwytYyO2Ei_8J4ZfZD2JD-Qm_byRKQ9qhEE4PqSgcMGopXTcn7BBkLRMy2HzQJBJgOA8KA8bjLtD2dQ/s640/2011-07-09_13-36-53_72.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwRctEPAlpdKJPGihz6uihFLAMF7GKbuvsV8bS1xsLrYamuuUju1XzSOV4c91T7b392SnkPEgMTnu3GbQwDs-aooOI8Ee8rXY61JEvsJw92pjO_vN0KcI8n_Rbu1Y7oUJkdaC0-SYfw/s1600/2011-07-09_13-36-59_457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwRctEPAlpdKJPGihz6uihFLAMF7GKbuvsV8bS1xsLrYamuuUju1XzSOV4c91T7b392SnkPEgMTnu3GbQwDs-aooOI8Ee8rXY61JEvsJw92pjO_vN0KcI8n_Rbu1Y7oUJkdaC0-SYfw/s640/2011-07-09_13-36-59_457.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBsu8s-ThHUs9bLdApmPK8bdntoPrzJ5RpYCeKijPrBJUEjqq5_DWH7MgA-fC0tyGPIoMkW1ZFee23wzUazX4MGm9eViNrve0Ib6rH_Z13M96FcR1TV0KnJR6ZXZvOlPWY2-0riVrGQ/s1600/2011-07-09_13-55-48_646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitBsu8s-ThHUs9bLdApmPK8bdntoPrzJ5RpYCeKijPrBJUEjqq5_DWH7MgA-fC0tyGPIoMkW1ZFee23wzUazX4MGm9eViNrve0Ib6rH_Z13M96FcR1TV0KnJR6ZXZvOlPWY2-0riVrGQ/s640/2011-07-09_13-55-48_646.jpg" width="358" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q_-NxaD0raQQGe8MxqQR5IXSMqIah1QpsyJj9MC7Oc_I_cS_7tzUrNtq61PZx3Ddd1MzEIzLakJejmJ1iUgVi_AUBZFRH6jg2Qc1h0gD39qQQbfWWJvA3q5i8u4J9xqAQUEbCh9hUA/s1600/2011-07-09_13-58-14_901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q_-NxaD0raQQGe8MxqQR5IXSMqIah1QpsyJj9MC7Oc_I_cS_7tzUrNtq61PZx3Ddd1MzEIzLakJejmJ1iUgVi_AUBZFRH6jg2Qc1h0gD39qQQbfWWJvA3q5i8u4J9xqAQUEbCh9hUA/s640/2011-07-09_13-58-14_901.jpg" width="358" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcCii8klNplKmCQLYOvtOphoiAKT1NGMSgkM6Zgo7d5MrAu3Xqtsjkks7iI1WsvUnEP2VpT9o9rbxi2yOzazebSv3KGGwINq06npuBgvqjXy9A1XbF04t3zOLXKhoq_8uPYQyKNTYxQ/s1600/2011-07-09_13-58-41_291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcCii8klNplKmCQLYOvtOphoiAKT1NGMSgkM6Zgo7d5MrAu3Xqtsjkks7iI1WsvUnEP2VpT9o9rbxi2yOzazebSv3KGGwINq06npuBgvqjXy9A1XbF04t3zOLXKhoq_8uPYQyKNTYxQ/s640/2011-07-09_13-58-41_291.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaajBXEFNUkDW6Cso2EXHjok3WuScQMvHzGj9bCSmcdas5uT-2aoeavVWempCYhhVEQjEnfgHQql5zu7MQFviyFk2mkbKb1udRHXrIwL_cgWKc_djr-ZpUzkpBhi2wYh9rIuQ9ylblqw/s1600/2011-07-09_14-34-04_891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaajBXEFNUkDW6Cso2EXHjok3WuScQMvHzGj9bCSmcdas5uT-2aoeavVWempCYhhVEQjEnfgHQql5zu7MQFviyFk2mkbKb1udRHXrIwL_cgWKc_djr-ZpUzkpBhi2wYh9rIuQ9ylblqw/s640/2011-07-09_14-34-04_891.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The view from the Arrowwood Winery balcony</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTeRoW3Bdk60z_HmXHUXHqRCbayx1sOFiPTbGEARLkuEYdezGkX7swaAsWAGqpyFCXCif3F2uCZ05IWVhyYtKHCTfKMDpjDGk_AcFTLt0IIoH9UiK3164R-F93caURVj_wbBcmQ9Z8A/s1600/2011-07-09_15-03-09_851.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCTeRoW3Bdk60z_HmXHUXHqRCbayx1sOFiPTbGEARLkuEYdezGkX7swaAsWAGqpyFCXCif3F2uCZ05IWVhyYtKHCTfKMDpjDGk_AcFTLt0IIoH9UiK3164R-F93caURVj_wbBcmQ9Z8A/s640/2011-07-09_15-03-09_851.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaSfzM3ZQCQcLYr_gi5jWkpbnfQrxLzgRbzG8zNUktTL3a60YtoMbqmxvLHWXBGjggI8vKIW3u0-pPXPKAceJUlHnzqhrmKfUNrOs6r-XyUqVkqRjFPVvbWd0hzSgtxTH1ECuxs3XkA/s1600/2011-07-09_15-34-40_529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYaSfzM3ZQCQcLYr_gi5jWkpbnfQrxLzgRbzG8zNUktTL3a60YtoMbqmxvLHWXBGjggI8vKIW3u0-pPXPKAceJUlHnzqhrmKfUNrOs6r-XyUqVkqRjFPVvbWd0hzSgtxTH1ECuxs3XkA/s640/2011-07-09_15-34-40_529.jpg" width="640" /></a></div><br />
<div style="text-align: center;">White chocolate truffle with Himalayan sea salt and fleur de sel chocolate caramels at HKG<br />
(Chocolate and wine pairing. We got a voucher from our first stop at VJB)<br />
I was thoroughly impressed by both the food (since all the chocolates, desserts, and savory foods are made in-house) and the wines at HKG. The salt on the chocolates really brought out the flavor of the chocolate and the wines and I've had a serious fleur de sel craving ever since.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9EndFm40B1_k_o8YkndRiFL7COM2370WRdoY63tSHsib8rk8h0CCYPOB-xwLCWIbQRLsgRKIFPankUL3sG64W9uYK7Le0uUU8SNjYRuIONhGQ0CYbI6MABpftPngDlFGpunGAWY30Q/s1600/2011-07-09_15-53-18_581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9EndFm40B1_k_o8YkndRiFL7COM2370WRdoY63tSHsib8rk8h0CCYPOB-xwLCWIbQRLsgRKIFPankUL3sG64W9uYK7Le0uUU8SNjYRuIONhGQ0CYbI6MABpftPngDlFGpunGAWY30Q/s640/2011-07-09_15-53-18_581.jpg" width="640" /></a></div><br />
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</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Squid ink ravioli with chorizo and halibut</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">We couldn't resist but to bring a few thing back from Sonoma. We'll definitely have to go back since this time we didn't have dinner and there are so many other wineries we would love to try. O and the Glen Ellen Market is definitely a place I want to go back to.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUj15SGX3Jx7supEX7git3xR7B4XPoQnXBF4y3YDdZbJ9_PYOtN7Pwqpe9R6hcw0IUQmlOMIpAQFJ6EI8W58TYgUp_z_cmLOkIVO0Uw4OTfjaLvOOPp08QllxDpqNgCNdgK2moOCPawg/s1600/2011-07-09_17-41-12_204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUj15SGX3Jx7supEX7git3xR7B4XPoQnXBF4y3YDdZbJ9_PYOtN7Pwqpe9R6hcw0IUQmlOMIpAQFJ6EI8W58TYgUp_z_cmLOkIVO0Uw4OTfjaLvOOPp08QllxDpqNgCNdgK2moOCPawg/s640/2011-07-09_17-41-12_204.jpg" width="358" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Salami, olives, and cheese from the Glen Ellen Market</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbKLjV9fSiZGjdMPLtgFYY0-ddok42vCzva_A0KqBNdIvNrWfEJRMxwrDnLymdWeTi6yw3UKnJ0DMBcWcydp-NY2FMVvxjmFarbi46FgkzTK7-3y6CnMYvO265m_LTXcG2UhaLuepuw/s1600/2011-07-09_17-41-32_97.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRbKLjV9fSiZGjdMPLtgFYY0-ddok42vCzva_A0KqBNdIvNrWfEJRMxwrDnLymdWeTi6yw3UKnJ0DMBcWcydp-NY2FMVvxjmFarbi46FgkzTK7-3y6CnMYvO265m_LTXcG2UhaLuepuw/s640/2011-07-09_17-41-32_97.jpg" width="640" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">The fleur de sel chocolate caramels and white chocolate truffles with Himalayan sea salt from HKG winery.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOep2vPydAxcxmaQ6ZGXoYYpLNFVQ7cg-AYX0TE0efpXh39sOdnS0J08F7Ju38b2p9HwiZAw9fBGfA0fnmpEO8CQf9x7ifNGdfFuGoP8ooUPJNKoOVvFbjiJwUP0kxYZd0lfjf1iTaA/s1600/2011-07-09_17-41-52_971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbOep2vPydAxcxmaQ6ZGXoYYpLNFVQ7cg-AYX0TE0efpXh39sOdnS0J08F7Ju38b2p9HwiZAw9fBGfA0fnmpEO8CQf9x7ifNGdfFuGoP8ooUPJNKoOVvFbjiJwUP0kxYZd0lfjf1iTaA/s640/2011-07-09_17-41-52_971.jpg" width="640" /></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">Sugo Baldoria from VJB. We got a few other things as well but we haven't unpacked them from the tissue paper yet so I thought I'd just shoot this one first.</div>The Empy Lunch Pailhttp://www.blogger.com/profile/14615875017050205685noreply@blogger.com0