tag:blogger.com,1999:blog-47559857199370283162024-02-20T11:35:50.627-06:00Lola's KitchenAnonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-4755985719937028316.post-16740897921416866572014-05-09T10:12:00.000-05:002014-05-09T10:12:19.977-05:00I've Moved<div dir="ltr" style="text-align: left;" trbidi="on">
I've changed my name and moved! Please come visit me at my new site <a href="http://www.clementinesandcocktails.org/">Clementines and Cocktails</a>. I'm still working out the technology and probably will be for the rest of my life but I would love you to come see my new blog. Thank you for following Lola!</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com0tag:blogger.com,1999:blog-4755985719937028316.post-49469885274929886742014-04-18T10:55:00.000-05:002014-04-18T10:55:36.852-05:00FFwD - Baby Bok Choy, Sugar Snaps, and Garlic en Papillote<div dir="ltr" style="text-align: left;" trbidi="on">
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This French Friday recipe was simple enough but still I ended up making numerous trips to grocery stores trying to find baby bok choy! Finally on my second trip to Whole Foods I found it. I never found the baby white onions called for in the recipe and had to settle on middle aged ones.<br />
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The recipe is very straight forward and easy. Wrap vegetables in aluminum foil or parchment packs after seasoning and bake. Instead of orange zest I used lemon and omitted the suggested mint. For the olive oil I used chipotle infused oil and we loved the zing. We had pan fried cod with <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=170&S=0">Ina Garten's Tartar Sauce</a>. All was delicious and a glass of <a href="http://www.boglewinery.com/ourwines_oldvinezinfandel.php">Bogle Old Vine Zinfandel</a> (our GO TO wine) made it complete!<br />
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Visit the <a href="http://www.frenchfridayswithdorie.com/?p=2176">French Friday's with Dorie</a> webiste to see everyone's thoughts on this delicious veg recipe!</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com11tag:blogger.com,1999:blog-4755985719937028316.post-68138835155085977082014-04-11T13:15:00.001-05:002014-04-11T13:15:14.759-05:00FFwD - Quiche Maraîchère<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Quiche Maraîchère<br /></td></tr>
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This week's French Friday with Dorie recipe is for Quiche Maraîchère, a quiche made with lots of fresh vegetables and very little egg custard. It is delicious and easy to make and very versatile. The recipe calls for leeks but since no leeks were available at the supermarket nearby I used 1/2 an onion and a clove of garlic instead. Also, since I was planning to serve mine as an hors d'oeuvres, I added a generous pinch of red pepper flakes. Delicious!!! You should try it. You really should.<br />
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<tr><td class="tr-caption" style="text-align: center;">Loved our Manhattans!</td></tr>
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And the cocktail! We made old fashioned Manhattans. I had forgotten how much I love them. Nothing fancy here. I had no rye whiskey which is the traditional choice for a Manhattan so I used Jim Beam Bourbon. Cinzano Italian Vermouth, also known as sweet vermouth, a couple of dashes of Angostura Bitters shaken with ice then poured into a martini glass with a maraschino cherry. A few drops of water help mellow out the flavor if desired. We loved it and it was perfect with the spicy quiche.<br />
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<tr><td class="tr-caption" style="text-align: center;">Visitandine</td></tr>
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I made last week's Visitandine, several times actually, but never got to the blogging part. The cake was good, versatile, easy to make but I didn't love it. Its a very thin cake. I even baked one of them in a 6" springform pan and it worked fine!<br />
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Visit all the <a href="http://www.frenchfridayswithdorie.com/?p=2170#comments">French Friday</a> websites to see everyone's take on this unusual quiche. It was one of my favorite recipes to date!<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com17tag:blogger.com,1999:blog-4755985719937028316.post-49992345823656446462014-03-28T00:30:00.000-05:002014-03-28T07:22:06.931-05:00FFwD - Vegetable Barley Soup with the Taste of Little India<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Vegetable Barley Soup with the Taste of Little India</td></tr>
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This week's <a href="http://www.frenchfridayswithdorie.com/">French Fridays with Dorie</a> recipe is seasoned with garam masala. I don't care for garam masala. Whole Foods sells it in the bulk spice section so I didn't have to buy much. I knew I wouldn't want to cook with it often. In fact, I was prepared to dislike this soup entirely. So, happy surprise! I actually liked it. I don't love it but I like it.<br />
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Its easy to make and Dorie suggests starting with 3/4 teaspoon of garam masala. I kept it there and added quite a generous amount of red pepper flakes. Barley isn't something I normally (ever) cook with and the kind I bought needed an hour to cook. Still it was a simple soup that feels good on an already sore throat (allergy season in Oklahoma). I think chicken or beef would be good in this and I'm looking for a recipe for beef and barley soup to use up my barley. If you have a good recipe would you leave me a link? Thank you!<br />
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<tr><td class="tr-caption" style="text-align: center;">Snowshoe Bread</td></tr>
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To go with the soup I baked nan from a beautiful book called <a href="http://www.barnesandnoble.com/w/home-baking-jeffrey-alford/1111372507?ean=9781579651749">Home Baking by Jeffrey Alford and Naomi Duguid</a>. This is a beautiful book of home baked goodies from around the world. Everything I've made from it has been delicious!<br />
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I'm behind in my blogging! Luckily my cooking is almost up to date but I've been a bad, bad blogger. I hope to be getting back in the groove. These things are hard to predict though!<br />
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<tr><td class="tr-caption" style="text-align: center;">Love my little RV!</td></tr>
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I have one RV trip under my belt! My son and his wife went with me and I was able to manage everything except loosening one cap to empty the septic system. Once I find a new cap I will be ready to try it on my own. Except for backing. I know, I know! Its kind of a biggie but I'll get it figured out.<br />
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Happy spring everyone!</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com14tag:blogger.com,1999:blog-4755985719937028316.post-27448358602007926722014-03-06T18:42:00.000-06:002014-03-06T18:42:29.898-06:00FFwD - Only One of Two Tartines<div dir="ltr" style="text-align: left;" trbidi="on">
This week's French Friday assignment was Two Tartines From La Croix Rouge. La Croix Rouge was a fashionable cafe in Paris that is evidently closed. I googled it for info and found a page that said closed. Too bad. It sounded like it had everything going for it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Tartine Saint-Germain</td></tr>
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I skipped the Tartine Norvégienne because we don't like smoked salmon. However, the Tartine Saint-Germain is delicious! Since it is such an easy recipe, more a set of instructions, I decided to make my mayonnaise. The only other time I've done this was for Hélène's All-White Salad and people, we loved it! I mean loved it!<br />
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<tr><td class="tr-caption" style="text-align: center;">The mayonnaise was my favorite part!</td></tr>
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<a href="http://doriegreenspan.com/index.html">Dorie's</a> mayonnaise recipe is on page 490 of Around My French Table. She says use 1/2-1 cup of oil and 1/4 teaspoon of Dijon or more if you like it more 'piquant' and I do! From the previous mayonnaise I learned that salt and pepper are essential to bring out the flavor of the oil and egg so I used both liberally. Seriously, you don't need roast beef or smoked salmon or anything else. I could eat it with a spoon!<br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious with pickles and grapes. Does that sound weird?</td></tr>
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We had this for a late lunch with a glass of wine. I admit I love drinking in the day. It makes me feel like I'm on vacation! Okay I just read that statement. Makes it sound like I'm one step away from a 12 step program.<br />
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Don't forget to add salt and pepper to the sandwich. They bump the flavor to the next level!<br />
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Its one step forward and one step back on the blog relocation and redo! Yep, that means I'm standing in place! And yes, it is frustrating. I WILL be there by Easter and hopefully sooner!<br />
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Go to the <a href="http://www.frenchfridayswithdorie.com/">French Friday</a> website to see what the other French Friday cooks thought.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com13tag:blogger.com,1999:blog-4755985719937028316.post-8505947282529279332014-03-04T14:01:00.000-06:002014-03-04T14:01:43.557-06:00Fat Tuesday Okie Style<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">King Cake Guyla Style</td></tr>
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It is indeed Fat Tuesday! I got on the scale this morning and thought how serendipitous that I should be at my heaviest on a day named Fat Tuesday. You would think I'd walk away from the King Cake. I did not and will not and shall not deprive myself on this day of indulgence. Maybe I should (I won't, I know I won't) give up sweets for lent.<br />
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<tr><td class="tr-caption" style="text-align: center;">King Cake Rising</td></tr>
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Every year I tell myself I will make a King Cake and every year I forget about it until Fat Tuesday. But this year my friend Kathy over at <a href="http://www.bakeawaywithme.com/2014/03/celebrating-mardi-gras-with-king-cake.html">Bakeaway With Me</a> put up a post yesterday with her beautiful King Cake and I told myself I might not be able to throw together something that spectacular but I can do something! So I give you King Cake Guyla style.<br />
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I had bread dough rising for my take on <a href="https://www.facebook.com/peter.reinhart.9">Peter Reinhart's</a> Anadama Bread from <a href="http://www.amazon.com/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688">The Bread Baker's Apprentice</a>. Peter Reinhart is a recognized expert in the field of artisan bread and pizza and between him and <a href="http://www.thebertinetkitchen.com/">Richard Bertinet</a> I am a competent and confident home bread baker.<br />
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If you've never baked Anadama I highly recommend it for any level of baker. It is a soft dough that is usually baked in some sort of pan which is always less stressful than free forming. I have a mother in the fridge that I always add to dough but it is not necessary as this is an enriched bread.<br />
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This enrichment is what makes it a perfect dough for King Cake! I used half for a loaf and half for my cake. I rolled the dough into a rectangle and used a combo of melted butter, pecans, brown sugar and clementine zest for the filling. Its important to seal the seam well. I didn't and some of the buttery goodness oozed out.<br />
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<tr><td class="tr-caption" style="text-align: center;">Delicious mid-morning treat!</td></tr>
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The glaze is a simple confectioners sugar with clementine juice and topped with more zest and chopped toasted pecans. It is delicious if I do say so myself and Gary agrees! I hope the neighbors that I shared with also enjoy. Since it was all very impromptu I had no baby for my cake and used an almond instead. I hope luck comes to the one that got it. It wasn't me!<br />
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In researching King Cakes I learned that people can be quite passionate about their cakes and tradition. I've tried to be as true to the tradition as my pantry would allow and since we are snowed in running all over town wasn't an option. But as a friend said, I would probably need to order a baby and the purple and gold sugars. Maybe even that vibrant green one too. For me, it is the fulfillment of a goal and I feel joyful. Isn't that what its really all about? And if you disagree, I can take it!<br />
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<tr><td class="tr-caption" style="text-align: center;">Can't wait to make it again!</td></tr>
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Thanks for stopping by. I would love to hear your opinion.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com5tag:blogger.com,1999:blog-4755985719937028316.post-22461860412061981392014-02-28T21:02:00.003-06:002014-02-28T21:02:55.304-06:00FFwD - Garbure From the Supermarket<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Garubure From the Supermarket<br /></td></tr>
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This was good! Gary liked it and said its a keeper. Reading through the recipe is daunting but, really, once you cook the beans and chop the vegetables its pretty simple. I used a ham bone that I had and it provided so much flavor that the sausage wasn't necessary. I plan to try this with a pork shoulder next time and see if the sausage adds more to the flavor.<br />
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I could find no duck confit. Since I was in Dallas I was hopeful, but unless I wanted to run all over town it wasn't happening. Central Market (my favorite grocery store) said they would have more in about a week. That wasn't any help to me though!<br />
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<tr><td class="tr-caption" style="text-align: center;">Tasty and I'm glad it makes lots!</td></tr>
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We've had beautiful weather here in Oklahoma City but it ends tomorrow and we have snow and ice and 7 degree temps in our forecast. I know many of you are having much worse weather. I am SO ready for winter to end!!!<br />
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I'm making progress on my blog redesign. I hope to be up and running in a couple of weeks.<br />
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We are cooking our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table. Click the <a href="http://www.frenchfridayswithdorie.com/?p=2102#comments">French Friday</a> link to see what the other cooks thought.<br />
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Gratuitous pictures of my grandchildren to follow:)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq5BXEDnouRVIh8f8k1q6Fh6rh1ePpjcw6lTicHaZCt1fzY45E5BTHAPV9okYKmJ6hMdp_h6ZVIA-UGMV7YtSEv7Ibk30U8PmWWLTPOqSbvJST5TBr09pqHGtXCifvP2Hh4b5EyuIOi6U/s1600/Beckett.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilq5BXEDnouRVIh8f8k1q6Fh6rh1ePpjcw6lTicHaZCt1fzY45E5BTHAPV9okYKmJ6hMdp_h6ZVIA-UGMV7YtSEv7Ibk30U8PmWWLTPOqSbvJST5TBr09pqHGtXCifvP2Hh4b5EyuIOi6U/s1600/Beckett.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite little lunch partner having pizza his favorite meal. Forever ever he says:)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our adorable little lady:)</td></tr>
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com15tag:blogger.com,1999:blog-4755985719937028316.post-26362461150175018882014-02-21T08:50:00.001-06:002014-02-21T08:51:28.301-06:00FFwD - Butter and Rum Crepes, Fancy and Plain<div dir="ltr" style="text-align: left;" trbidi="on">
I love crepes! I have made them several times, usually with some degree of success. Maybe a few stick or tear when I turn them, but all in all I can count on enough pretty ones to feed whoever is around. I've even made these crepes a few times. I've left out the citrus. I've left out the rum. I've added both. They are delicious no matter how they were made.<br />
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And then I bought a crepe pan.<br />
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<tr><td class="tr-caption" style="text-align: center;">My new crepe pan!</td></tr>
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I seasoned as recommended and had beautiful crepes to serve to my son and daughter-in-law. I filled them with vanilla pastry cream and topped them with melted fig preserves. Delicious and beautiful! Why didn't I take a picture?<br />
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So I had a casual dinner party. Dorie's Boeuf a la mode and sautéed green beans were on the menu, crepes for dessert.<br />
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<tr><td class="tr-caption" style="text-align: center;">A delicious pile of crepe crumbs!</td></tr>
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I think I need to work on re-seasoning my pan. I think my flame was too high and then too low. I think I need more practice. But everyone loved them and hopes I will begin a quest to perfect the crepes. The sauce is perfect, as is! However, if your honey is Manuka and not as sweet as some honey, either cut back on the citrus or add a bit of sugar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQEExq2flTIEOEA5F2KmkZgelDepwDRTGsqS3TY5DR36iI3xWXsW4efx8zu_DDxkjlnWnDG0kumliaB41WzJuG_4vOzETq-rszM2rO2x1rqjXGJrf-HVY7MwmaCcwHuNto3AbKedNANoI/s1600/Crepe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQEExq2flTIEOEA5F2KmkZgelDepwDRTGsqS3TY5DR36iI3xWXsW4efx8zu_DDxkjlnWnDG0kumliaB41WzJuG_4vOzETq-rszM2rO2x1rqjXGJrf-HVY7MwmaCcwHuNto3AbKedNANoI/s1600/Crepe.jpg" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At least I got two pretty ones!</td></tr>
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Out of the entire batch I had two that were presentable! The quest continues!<br />
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Go to the <a href="http://www.frenchfridayswithdorie.com/?p=2085">French Fridays with Dorie</a> website to see how everyone else fared this week as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Grrenspan's</a> Around My French Table.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com19tag:blogger.com,1999:blog-4755985719937028316.post-14894317809489361522014-02-15T11:40:00.000-06:002014-02-15T11:40:05.604-06:00FFwD - Helene's All-White Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Helene's All-White Salad</td></tr>
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Oh, French Fridayers we lucky Oklahomans can see an END to winter! The rest of you have my sympathy but I am celebrating a break in the cold, ice and snow! Of course, soon I will be cursing the Wind, our next season. In Oklahoma Wind comes after and sometimes during winter.<br />
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I liked this white salad but I think I might like it more as a slaw. The celery, mushrooms, Napa cabbage, and Granny Smith apples compliment one another and work best when taken together. Next time I will try shredding or slicing into very small bites. I kept the white theme going with bread and roasted chicken. The salad looks almost colorful in comparison!<br />
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This was my first mayonnaise! I loved it and can't wait to try different versions. Mine looks kind of green. That's the <a href="http://www.californiaoliveranch.com/">California Olive Ranch Extra Virgin Olive Oil</a>. This was one of the products featured at last year's <a href="http://www.foodista.com/ifbc">International Food Bloggers Conference</a>. It has become my go to olive oil. The taste is very fresh and not the least over powering. Try it if you haven't already!<br />
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In my world there is lots happening. I have a new laptop, I'm moving and redesigning my blog (trying to resolve my identity crisis! More about that later.) I'll go to Dallas Friday for a while enjoying grand babies, our good friend coming Monday. As Marsha used to say "Life is good."<br />
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Go to the <a href="http://www.frenchfridayswithdorie.com/?p=2075#comments">French Friday</a> site to see everyone's salad!<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com12tag:blogger.com,1999:blog-4755985719937028316.post-46272335713390390602014-01-31T20:03:00.000-06:002014-01-31T20:03:08.877-06:00FFwD - Paris-Brest<div dir="ltr" style="text-align: left;" trbidi="on">
When I think of French pastry I think pâté a choux, fruit tarts, small cakes, croissants. Pâté a choux covers cream puffs, profiteroles, eclairs, gougeres. All delicious and special treats for someone living in Oklahoma. <br />
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<tr><td class="tr-caption" style="text-align: center;">Paris-Brest</td></tr>
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I made my first pâté a choux several years ago, 10 maybe. My friend, Marsha, and I were planning a trip to London and Paris. Gary's dad died and we invited his sister and mother to come with us. We went to a small patisserie for coffee and pastry every morning while we were in Paris. My sister in law would have a fruit tart. My mother in law would have a scone. Marsha and I had croissants. Every day. Funny I came home determined to learn how to make pastries. I don't know why I didn't decide to make croissants.<br />
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Paris Brest is a pastry made to commemorate a bicycle race that goes from Paris to Brest. The circular shape is reminiscent of a bicycle wheel. Its pretty easy to make. The hardest part is piping out the pastry ring. If you google it you will see some people pipe inside a cake ring. One Dorista, <a href="http://christymajors.com/">Christy</a>, used mini tart pans. A ring of some sort helps the pastry to rise up instead of spreading out. Next time I will use a ring of some type.<br />
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The pastry cream is easy to mix up. And all components can be made in advance and put together at the last moment. I made it while Gary's mother was here and the three of us almost finished off the entire Paris Brest! Two small pieces were still good the next day but the Creme had caused the pastry to loose some of its crispness. Still delicious though.<br />
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Winter is dragging on for all of us it seems! Snow is predicted for Oklahoma on Tuesday! Ugh....<br />
Go to <a href="http://www.frenchfridayswithdorie.com/?p=2060#comments">French Friday with Dorie</a> website to see what everyone else thought about it.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com16tag:blogger.com,1999:blog-4755985719937028316.post-78087647952133931142014-01-19T06:00:00.000-06:002014-01-26T08:44:57.211-06:00#CocktailDay - Apple Pie Moonshine<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Apple Pie Moonshine </td></tr>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Josefin Sans Std Light', 'Century Gothic', Verdana, sans-serif; font-size: 13px; line-height: 20px;">Welcome to Cocktail Day, a multi-blogger event co-hosted by Kim of <a href="http://www.cravingsofalunatic.com/" style="color: #e12439; text-decoration: underline;" target="_blank">Cravings of a Lunatic</a>, Liz of <a href="http://www.thatskinnychickcanbake.com/" style="color: #e12439; text-decoration: underline;" target="_blank">That Skinny Chick Can Bake</a>, and Donna of <a href="http://www.cookistry.com/" style="color: #e12439; text-decoration: underline;" target="_blank">Cookistry</a>.</span><br />
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Change is hard folks! Leaning new things is hard! Sometimes a cocktail in the middle of life's chaos can make it seem better, even if it is temporary. Today is Cocktail Day so take advantage of the wonderful recipes you can find at the link at the bottom of the page!<br />
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I have several favorite cocktail's but a friend has been telling me about the Apple Pie Moonshine she had Christmas and how delicious it was, smooth, slightly sweet with a little kick at the end. If you love Raylan Givens…..and if you don't I don't understand you, and if you love Justified, you remember Mags' Apple Pie Moonshine. She made a truly deadly cocktail!<br />
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Mine is not deadly in the Mags sense but drink much of it and you WILL awaken with a headache the next day!<br />
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<tr><td class="tr-caption" style="text-align: center;">These jars were my mother's canning jars. The big one in the center was my Dad's Moonshine jar!</td></tr>
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My parents lived in a small town in north central Arkansas for over 40 years. You might have an idea of this area as very rural, it is, and moonshine is no stranger to those parts. My dad 'obtained' a 3 pint Ball jar of 'Shine many years ago. He loved bringing it out whenever someone came over and offering them a taste. That jar lasted at least 20 years. When he died my siblings and I pulled out the Ball jar and had a sip for him…..I mean a tiny sip! Talk about deadly, I believe that stuff would melt plastic! Several years ago my mother died and when I was cleaning out her house I saved dad's moonshine jar. I used it for my Apple Pie Moonshine. I wish I could share it with him….<br />
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This recipe makes lots so be nice and share it with friends.<br />
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Apple Pie Moonshine Recipe</div>
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1gallon Apple Cider, raw, organic and unfiltered preferred</div>
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1 gallon Apple Juice, organic</div>
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1 - 2 cups of Turbinado or Raw Sugar*</div>
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6-8 Cinnamon Sticks</div>
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750 ml Everclear, 190 proof</div>
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Heat cider, juice, sugar and cinnamon sticks in a large pot until boiling, stirring occasionally to be certain sugar is dissolved. Taste for sweetness. At this point you want it to be somewhat sweet as the alcohol will cut the sweetness considerably! Remove the pot from the stove and allow to cool. Add the Everclear when the juice mixture is cool. Remember that Everclear is 190 proof and highly flammable! Use caution!</div>
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Fill sterilized jars with the 'Shine. Place a cinnamon stick in each jar. I also placed a vanilla bean in a few. Its good! Store in a cool, dark place. While you can drink it immediately the taste mellows with time. Once opened I put mine in the fridge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHhjws2sNS9X8jhuE0c66UObsGkkZUAW_YxnTr_dINFg8zCMnnB2lGn4erkfhbVvh6-ls-fmQ4vHRklWl6OSWKH9XY8xUfhDhAl6kUJPbprU0p0LLjbJVYwKKBjeFYL3B6Q1dA12o7Y3n/s1600/1044223_10152151532982525_498290253_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHhjws2sNS9X8jhuE0c66UObsGkkZUAW_YxnTr_dINFg8zCMnnB2lGn4erkfhbVvh6-ls-fmQ4vHRklWl6OSWKH9XY8xUfhDhAl6kUJPbprU0p0LLjbJVYwKKBjeFYL3B6Q1dA12o7Y3n/s1600/1044223_10152151532982525_498290253_n.jpg" height="200" width="200" /></a>*You can use any type of sugar and whatever amount works for you. I like raw sugar for the flavor and less intensely sweet.<br />
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ned%3C/a%3E%20by%20Kelly%20Bakes%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.cravingsofalunatic.com/%22%20target=%22_blank%22%3EParty%20Punch%3C/a%3E%20by%20Cravings%20of%20a%20Lunatic%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.foodlustpeoplelove.com/%22%20target=%22_blank%22%3ECaipirinhas%3C/a%3E%20by%20Food%20Lust%20People%20Love%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.hungrycouplenyc.com/%22%20target=%22_blank%22%3EChocolate%20and%20Peanut%20Butter%20Martini%3C/a%3E%20by%20Hungry%20Couple%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://javacupcake.com/%22%20target=%22_blank%22%3EChocolate%20Cupcake%20Cocktail%3C/a%3El%20by%20JavaCupcake%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://cookbookshelf.wordpress.com/%22%20target=%22_blank%22%3ECiderhouse%20Whiskey%3C/a%3E%20by%20From%20the%20Bookshelf%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://dinnersdishesanddesserts.com/%22%20target=%22_blank%22%3ECitrus%20Cranberry%20Punch%3C/a%3E%20by%20Dinners,%20Dishes,%20and%20Desserts%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://homecookingmemories.com/%22%20target=%22_blank%22%3ECoconut-Key%20Lime%20Pie%20Martini%3C/a%3E%20by%20Home%20Cooking%20Memories%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://cookinginstilettos.com/%22%20target=%22_blank%22%3EEgyptian%20Martini%3C/a%3Ei%20by%20Cooking%20In%20Stilettos%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://livlifetoo.blogspot.com/%22%20target=%22_blank%22%3EEspresso%20Martini%3C/a%3E%20by%20Liv%20Life%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://365daysofbaking.blogspot.com/%22%20target=%22_blank%22%3EFrozen%20Marshmallow%20Mudslide%3C/a%3E%20by%20365%20Days%20of%20Baking%20&%20More%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.tryanythingonceculinary.com/%22%20target=%22_blank%22%3EGinger%20Raspberry%20Fizzy%3C/a%3E%20by%20Try%20Anything%20Once%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.cookistry.com/%22%20target=%22_blank%22%3EHot%20Buttered%20Chocolate%20Rum%3C/a%3E%20by%20Cookistry%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.hezzi-dsbooksandcooks.com/%22%20target=%22_blank%22%3EIced%20Cake%20Martini%3C/a%3E%20by%20Hezzi-D's%20Books%20and%20Cooks%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://christymajors.com/%22%20target=%22_blank%22%3ELe%20Jardinier%3C/a%3E%20by%20Confessions%20of%20a%20Culinary%20Diva%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://foodbabbles.com/%22%20target=%22_blank%22%3EMandarin%20Mulled%20Wine%3C/a%3E%20by%20Food%20Babbles%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.crumbblog.com/%22%20target=%22_blank%22%3EMeyer%20Lemon%20Rosemary%20Gin%20Fizz%3C/a%3E%20by%20Crumb%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.mycatholickitchen.com/%22%20target=%22_blank%22%3EMuddled%20Rosemary%20and%20Pineapple%20Cocktail%3C/a%3El%20by%20My%20Catholic%20Kitchen%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.thepinkflour.com/%22%20target=%22_blank%22%3ENutella%20Martini%3C/a%3E%20by%20The%20Pink%20Flour%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://noshingwiththenolands.com/%22%20target=%22_blank%22%3EPeach%20Sparkler%3C/a%3E%20by%20Noshing%20With%20The%20Nolands%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.missinthekitchen.com/%22%20target=%22_blank%22%3EPineapple%20Margarita%3C/a%3E%20by%20Miss%20in%20the%20Kitchen%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.dizzybusyandhungry.com/%22%20target=%22_blank%22%3EPomegranate%20Orange%20Spritzer%3C/a%3E%20by%20Dizzy%20Busy%20and%20Hungry%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://momstestkitchen.com/%22%20target=%22_blank%22%3ESafe%20Sex%20on%20the%20Beach%3C/a%3E%20by%20Mom's%20Test%20Kitchen%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.karenskitchenstories.com/%22%20target=%22_blank%22%3ESide%20Car%20with%20Dried%20Cherries%3C/a%3E%20by%20Karen's%20Kitchen%20Stories%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://www.thatskinnychickcanbake.com/%22%20target=%22_blank%22%3EWhite%20Cosmopolitans%3C/a%3E%20by%20That%20Skinny%20Chick%20Can%20Bake%3C/li%3E%20%3Cli%3E%3Ca%20href=%22http://girlinthelittleredkitchen.com/%22%20target=%22_blank%22%3EWinter%20Fruit%20White%20Wine%20Sangria%3C/a%3E%20by%20The%20Girl%20In%20The%20Little%20Red%20Kitchen%3C/li%3E%20%3C/ul%3E">here</a> to find all the fabulous Cocktail Day recipes.<br />
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<span class="Apple-style-span" style="color: #444444; font-family: 'Josefin Sans Std Light', 'Century Gothic', Verdana, sans-serif; font-size: 13px; line-height: 20px;"></span><br />
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<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.cravingsofalunatic.com/2014/01/pomegranate-party-punch.html" style="color: #e12439; text-decoration: underline;" target="_blank">Pomegranate Party Punch</a> by Cravings of a Lunatic</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.thatskinnychickcanbake.com/2014/01/white-cosmopolitans.html" style="color: #e12439; line-height: 1.5em; text-decoration: underline;" target="_blank">White Cosmopolitans</a><span style="line-height: 1.5em;"> by That Skinny Chick Can Bake</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.cookistry.com/2014/01/hot-buttered-chocolate-rum-for.html" style="color: #e12439; text-decoration: underline;" target="_blank">Hot Buttered Chocolate Rum</a> by Cookistry</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://rantsfrommycrazykitchen.com/2014/01/19/cocktailday-bacon-jalapeno-bloody-mary/" style="color: #e12439; text-decoration: underline;" target="_blank">Bacon Jalapeno Bloody Mary</a> by Rants From My Crazy Kitchen</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://kellybakes.com/kelly-bakes/2014/1/18/blood-orange-old-fashioned-for-cocktailday" style="color: #e12439; text-decoration: underline;" target="_blank">Blood Orange Old Fashioned</a> by Kelly Bakes</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.foodlustpeoplelove.com/2014/01/caipirinhas.html" style="color: #e12439; line-height: 1.5em; text-decoration: underline;" target="_blank">Caipirinhas</a><span style="line-height: 1.5em;"> by Food Lust People Love</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.hungrycouplenyc.com/2014/01/chocolate-and-peanut-butter-martini.html" style="color: #e12439; text-decoration: underline;" target="_blank">Chocolate and Peanut Butter Martini</a> by Hungry Couple</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://javacupcake.com/2014/01/chocolate-cupcake-cocktail/" style="color: #e12439; text-decoration: underline;" target="_blank">Chocolate Cupcake Cocktail</a> by JavaCupcake</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://cookbookshelf.wordpress.com/2014/01/19/ciderhouse-whiskey/" style="color: #e12439; text-decoration: underline;" target="_blank">Ciderhouse Whiskey</a> by From the Bookshelf</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://dinnersdishesanddesserts.com/citrus-cranberry-punch/" style="color: #e12439; text-decoration: underline;" target="_blank">Citrus Cranberry Punch</a> by Dinners, Dishes, and Desserts</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://homecookingmemories.com/coconut-key-lime-pie-martini/" style="color: #e12439; text-decoration: underline;" target="_blank">Coconut-Key Lime Pie Martini</a> by Home Cooking Memories</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://cookinginstilettos.com/egyptian-martini/" style="color: #e12439; text-decoration: underline;" target="_blank">Egyptian Martini</a> by Cooking In Stilettos</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://livlifetoo.blogspot.ca/2014/01/espresso-martini-with-homemade-coffee.html" style="color: #e12439; text-decoration: underline;" target="_blank">Espresso Martini</a> by Liv Life</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.thehopelesshousewife.com/?hhw_recipes=frosty-lemon-drop-martini" style="color: #e12439; text-decoration: underline;" target="_blank">Frosty Lemon Drop Martini</a> by The Hopeless Housewife</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://365daysofbaking.blogspot.ca/2014/01/frozen-marshmallow-mudslide-cocktailday.html" style="color: #e12439; text-decoration: underline;" target="_blank">Frozen Marshmallow Mudslide</a> by 365 Days of Baking & More</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.tryanythingonceculinary.com/ginger-raspberry-fizzy-for-cocktailday/" style="color: #e12439; text-decoration: underline;" target="_blank">Ginger Raspberry Fizzy</a> by Try Anything Once</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.hezzi-dsbooksandcooks.com/2014/01/iced-cake-martini-cocktailday.html" style="color: #e12439; line-height: 1.5em; text-decoration: underline;" target="_blank">Iced Cake Martini</a><span style="line-height: 1.5em;"> by Hezzi-D’s Books and Cooks</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://christymajors.com/cocktailday-le-jardinier/" style="color: #e12439; text-decoration: underline;" target="_blank">Le Jardinier</a> by Confessions of a Culinary Diva</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://foodbabbles.com/2014/01/mulled-wine/" style="color: #e12439; text-decoration: underline;" target="_blank">Mandarin Mulled Wine</a> by Food Babbles</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.crumbblog.com/2014/01/meyer-lemon-rosemary-gin-fizz.html" style="color: #e12439; text-decoration: underline;" target="_blank">Meyer Lemon Rosemary Gin Fizz</a> by Crumb</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.mycatholickitchen.com/2014/01/muddled-rosemary-and-pineapple-cocktail-for-cocktailday.html" style="color: #e12439; text-decoration: underline;" target="_blank">Muddled Rosemary and Pineapple Cocktail</a> by My Catholic Kitchen</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.thepinkflour.com/2014/01/nutella-martini-cocktail-day-giveaway.html" style="color: #e12439; text-decoration: underline;" target="_blank">Nutella Martini</a> by The Pink Flour</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://noshingwiththenolands.com/peach-sparkler/" style="color: #e12439; text-decoration: underline;" target="_blank">Peach Sparkler</a> by Noshing With The Nolands</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.missinthekitchen.com/2014/01/18/pineapple-margaritas/" style="color: #e12439; text-decoration: underline;" target="_blank">Pineapple Margarita </a>by Miss in the Kitchen</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.dizzybusyandhungry.com/pomegranate-orange-spritzer/" style="color: #e12439; text-decoration: underline;" target="_blank">Pomegranate Orange Spritzer</a> by Dizzy Busy and Hungry</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://momstestkitchen.com/2014/01/safe-sex-beach-mocktail-cocktailday.html" style="color: #e12439; text-decoration: underline;" target="_blank">Safe Sex on the Beach</a> by Mom’s Test Kitchen</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.karenskitchenstories.com/2014/01/sidecar-cocktail-with-dried-cherries.html" style="color: #e12439; text-decoration: underline;" target="_blank">Side Car with Dried Cherries</a> by Karen’s Kitchen Stories</li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://girlinthelittleredkitchen.com/2014/01/winter-fruit-white-wine-sangria-cocktailday/" style="color: #e12439; line-height: 1.5em; text-decoration: underline;" target="_blank">Winter Fruit White Wine Sangria</a><span style="line-height: 1.5em;"> by The Girl In The Little Red Kitchen</span></li>
<li style="list-style-type: square; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://lolalive2day.blogspot.ca/2014/01/cocktail-day-apple-pie-moonshine.html" style="color: #e12439; text-decoration: underline;" target="_blank">Apple Pie Moonshine</a> by Lola’s Kitchen</li>
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com16tag:blogger.com,1999:blog-4755985719937028316.post-14422527204082899872014-01-18T12:23:00.000-06:002014-01-18T12:23:02.418-06:00FFwD - Christine's Simple Party Soups<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Christine's Simple Party Soups</td></tr>
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This French Friday is one of the simplest we've done. Basically you boil peppers, asparagus and broccoli, individually, in chicken broth with zucchini. Then you blend it up, in the food processor for me. What could be easier, right? Well it is easy but it still wasn't worth the effort. I added hot peppers and spices and it still wasn't very good. My family wouldn't move beyond a taste and I felt the same. It all ended up in the trash. That's a French Friday first! The red pepper soup showed the most promise but even though I halved the water it wasn't very good.<br />
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<tr><td class="tr-caption" style="text-align: center;">Enriched White Bread</td></tr>
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At least we had good bread! One of my 2014 goals is to bake more bread and I'm off to a good start. How can you go wrong with <a href="http://peterreinhart.typepad.com/">Peter Reinhart</a> though? I've baked many of his breads from bread <a href="http://www.amazon.com/The-Bread-Bakers-Apprentice-Extraordinary/dp/1580082688">The Bread Baker's Apprentice</a> and plan to bake them all. I started with a simple enriched white bread since it has been a while since I baked artisan bread. I'm eager to continue my quest!<br />
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The <a href="http://www.frenchfridayswithdorie.com/?p=2037#comments">French Friday</a> website is where you'll find everyone's links.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com13tag:blogger.com,1999:blog-4755985719937028316.post-56892772215201630182014-01-10T08:57:00.000-06:002014-01-10T08:57:08.528-06:00FFwD - Baked Apples Filled with Fruit and Nuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Baked Apples Filled with Fruit and Nuts</td></tr>
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This recipe is as easy and good as it sounds. Dorie recommends using Rome Beauty or Cortland apples. I found Cortland in my local grocery which was exciting since so often its the usual Granny Smith, Red Delicious, Gala, Fuji and Honey Crisp in the winter, which I love. But there are thousands of varieties of apples yet so few readily available. When Gary and I went to NYC we were delighted at the Farmer's Market in Union Square. There were so many varieties of apples we'd never heard of and the farmers would give you a slice for tasting. We wanted to buy them all but had to content ourselves with what we could eat in a couple of days.<br />
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Also, it was April but the apples were so fresh and crunchy. I asked how that happened and one of the sellers explained to me how the apples are kept in cold storage and low oxygen levels. This article in <a href="http://modernfarmer.com/2013/08/the-science-of-cold-apple-storage/">Modern Farmer</a> gives a good description of apple storage.<br />
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Back to Dorie. Her baked apples are very easy. Peel the apples half way down and score around the peel line to prevent bursting. Removing the core is a bit tricky since you don'tt want to cut through the bottom but a melon baller helps hollow out the apple. I used prunes, raisins and walnuts to fill the centers. my apples baked a little over an hour and I served them with vanilla ice cream. Delicious!<br />
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The <a href="http://www.frenchfridayswithdorie.com/?p=2027#comments">French Friday with Dorie</a> website is where you will find everyone's results as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table.<br />
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And here is our new grandbaby! A tiny bundle of joy. Her brother is as infatuated as the rest of us. Life is good Doristas!<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com18tag:blogger.com,1999:blog-4755985719937028316.post-33604379906590680102014-01-03T20:33:00.000-06:002014-01-03T20:33:02.374-06:00FFwD - Dressy Pasta "Risotto"<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Dressy Pasta Risotto<br />
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Dorie says this isn't really a risotto. I guess its called that because the macaroni is cooked in enough broth to mostly absorb into the macaroni instead of the traditional boiling water that is then drained. Fancy mac and cheese is a more accurate description but I like the method and don't object to calling it risotto.<br />
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We really enjoyed this. I served it with a salad and bread and it was a delicious dinner. Everyone liked it and the left overs were good the next day too!<br />
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<tr><td class="tr-caption" style="text-align: center;">Gary having leftovers!</td></tr>
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I hope your 2014 is off to a good start! Mine is. Our granddaughter made her appearance in the world today! She is beautiful and mama and baby are fine! To double my pleasure I'm staying with Mr. B while his parents are in the hospital. We went shopping for a present and B chose a bib with flowers. He seems as in love as the rest of us.....except he'd really like his mama and dada to come home!<br />
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<tr><td class="tr-caption" style="text-align: center;">AJ trying on my Santa hat as we drive Christmas Eve</td></tr>
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Visit all the <a href="http://www.frenchfridayswithdorie.com/?p=2018#comments">French Fridays with Dorie</a> blogs to see what everyone else thought. I bet they loved it too!</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com11tag:blogger.com,1999:blog-4755985719937028316.post-60843707995177586742013-12-27T08:41:00.002-06:002013-12-27T08:41:58.114-06:00FFwD - Should be Dilled Gravlax But Its Make Up Pumpkin Gorgonzola Flan Instead<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Gratuitous Mr. B Photo with his Parents:)</td></tr>
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Christmas is over and The New Year is almost here (bringing our granddaughter with it). I am a maker of lists, plans, goals and resolutions and have only just started thinking of 2014 and what I want for the year. I can recycle many of my plans from 2013. I fell short in several areas!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin-Gorgonzola Flan</td></tr>
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I knew gravlax, even if dilled, would NOT be eaten at my house so instead I opted for a make up post and made Pumpkin-Gorgonzola Flans. This was an early French Friday selection, November 2010. I went back to see what everyone thought of the recipe and it got mostly favorable reviews. <a href="http://aplatefulofhappiness.com/2010/11/05/french-fridays-with-dorie-pumpkin-gorgonzola-flans/">Betsy</a>, I didn't add enough salt either. I was surprised by how much it needed! <a href="http://tammycirceo.typepad.com/tammy_circeo_musings_on_l/2010/11/french-fridays-with-dorie-pumpkin-gorgonzola-flan.html">Tammy</a> said it tasted like autumn which is what my mother-in-law thought too. We all enjoyed it!<br />
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One of my Christmas presents was a White Balsamic with Pear and Cranberry Vinegar. I used it to make Dorie's Everyday Vinaigrette! Delicious!<br />
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I hope everyone enjoyed their holiday! 2014 is almost upon us. Its time to take stock and move forward. I plan to begin the new year with a clean refrigerator! How about you?<br />
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This is <a href="http://www.frenchfridayswithdorie.com/?p=2012">French Friday with Dorie</a> post. Join us as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> book <a href="http://www.amazon.com/dp/0618875530?tag=doriegreenspa-20&camp=213381&creative=390973&linkCode=as4&creativeASIN=0618875530&adid=0X51RXFNXBWBAXE30AQV&">Around My French Table</a>.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com13tag:blogger.com,1999:blog-4755985719937028316.post-35078031889986789882013-12-22T13:49:00.000-06:002013-12-22T13:49:25.575-06:00FFwD - Recipe-Swap Onion "Carbonara"<div dir="ltr" style="text-align: left;" trbidi="on">
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I seem to be stuck in a pattern of cooking but not blogging! Maybe after the holidays I will get back into the schedule. No, maybe after the arrival of our granddaughter on January 3rd! We are excited to meet her and also to see what kind of a brother Mr. Adorable will be to Miss Adorable! We predict he will be Extraordinary! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmotvmZj_jhI7WVkrnuu16JsIXhkKcbd37dJYOuMbbUanS-2SRZ0qOBxVF9bSiyjoIXiyxFM89BTbAynp7vEdZ-bALyxorzth_NKdwehyyNKZ8TokBCVSPPdWW-6BZHA2eO9hWnEw5Ezs/s1600/photo-2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVmotvmZj_jhI7WVkrnuu16JsIXhkKcbd37dJYOuMbbUanS-2SRZ0qOBxVF9bSiyjoIXiyxFM89BTbAynp7vEdZ-bALyxorzth_NKdwehyyNKZ8TokBCVSPPdWW-6BZHA2eO9hWnEw5Ezs/s400/photo-2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti and Onions Carbonara</td></tr>
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For this week's French Friday recipe I went the spaghetti route. After a day of baking I wanted a quick and delicious dinner and this was perfect....in my opinion....an opinion not shared by Gary! Gary of 'will eat anything' fame didn't like this! He ate a bit and then went for leftovers! He said he's finally found something that bacon should NOT go on! Unbelievable! His sweet mother is with us and she thought it was good and cleaned her plate. I think she was as surprised by Gary's reaction as I was! Bacon, onions, cream and cheese over pasta? What's not to love?</div>
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Merry Christmas to all! Stop by the <a href="http://www.frenchfridayswithdorie.com/?p=1996#comments">French Friday</a> page to see everyone else's experience with the recipe!</div>
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com8tag:blogger.com,1999:blog-4755985719937028316.post-47721102268622155582013-12-15T09:55:00.000-06:002013-12-15T09:55:51.055-06:00FFwD - Mme. Maman's Chopped Liver<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7xiiDHNt7N58aggHm09BZp4fTTffH1nwxdFWS3ofnVmb6pe9OxoFotfvl98eKVtWcAPAgszGvQu5PIyrAlkNMToZWJ137wTCxelQf-ZQTCcewvIamhSMP0hj7CGSiP4npVFW4ryp_l-i/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO7xiiDHNt7N58aggHm09BZp4fTTffH1nwxdFWS3ofnVmb6pe9OxoFotfvl98eKVtWcAPAgszGvQu5PIyrAlkNMToZWJ137wTCxelQf-ZQTCcewvIamhSMP0hj7CGSiP4npVFW4ryp_l-i/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mme. Maman's Chopped Liver</td></tr>
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This week's French Friday recipe was dreaded by some Doristas. Many of them do not like liver. Others had never purchased and prepared liver at home. I venture they are not from the south. Liver and onions and fried chicken livers were standard fare for most southerners in the 50s and 60s. Then came cholesterol and liver moved to the forbidden list. Kind of like coconut and coconut oil. Ahhh progress.....<br />
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At any rate we love liver and we love pates. So this was perfect for us. Pate was on our Thanksgiving menu. I made a recipe from Southern Living's <a href="http://www.myrecipes.com/recipe/chicken-liver-pate-50400000131343/">Thanksgiving</a> issue. It was good but not as good as Dorie's recipe. The Southern Living one was served with <a href="http://www.myrecipes.com/recipe/cranberry-pecan-chutney-50400000131344/">Cranberry Pecan Chutney</a>. Now that was good! Its become our favorite cranberry recipe. I've even canned some. I just add the pecans when I open the jar. You should try this. Its easy and delicious!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiM6z8GkZp7NYMVWX69AvdEsFC6qrgnK9Yqwy-pMaj4syBVu_CjOjWJq2ot9XibTN-NUgz2jUplelHxqtoXQZCTf4Wkcj6kkP33lvs3oVcEx9gTwkcPB2x6IJi6rRf3PqhL8o0f2MoBJC/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiM6z8GkZp7NYMVWX69AvdEsFC6qrgnK9Yqwy-pMaj4syBVu_CjOjWJq2ot9XibTN-NUgz2jUplelHxqtoXQZCTf4Wkcj6kkP33lvs3oVcEx9gTwkcPB2x6IJi6rRf3PqhL8o0f2MoBJC/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cranberry Chutney</td></tr>
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Back to chopped liver. If you like liver you will love this. If you don't like liver this won't change your mind. This is one of my favorite recipes to date. Its easy to make and elegant to serve. Its also good on white bread as a sandwich and so much better than any liver product you buy at the grocery. Loved it!<br />
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I hope everyone is enjoying the holidays. So much to do. So little time. I wish you joy. And peace.<br />
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Remember, you can find all our thoughts on chopped liver on the <a href="http://www.frenchfridayswithdorie.com/?p=1980#comments">French Friday</a> website. Follow us as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> marvelous book, <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dstripbooks&field-keywords=Around+my+french+table">Around My French Table</a>.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com11tag:blogger.com,1999:blog-4755985719937028316.post-73650911930849754772013-12-06T09:17:00.001-06:002013-12-06T09:18:18.577-06:00FFwD - Orange-Almond Tuiles<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Orange-Almond Tuiles</td></tr>
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These delicate little cookies caused quite a stir on the P&Q page! The dough/batter mixes easily enough but from there its all down hill. I refrigerated over night, two nights actually and measured the little balls with a teaspoon. So far all went well. Things got tricky when it came time to remove the little sh--s from the cookie sheet! Last time I was at Williams Sonoma Outlet (yes Virginia, there is an outlet) in Memphis I bought a sharp edged metal spatula and I was feeling somewhat cocky about it. I thought I had the perfect tool for this job! I did not have the perfect tool. So I let them cool on the sheet a little longer. Then it was back in the oven. Then I scraped/mangled a few off. Draping them over the rolling pin was no easy task as I have a big old fashioned one and I think these need to go over a French style.<br />
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All in all these weren't worth the effort for me and I didn't even finish cooking the dough/batter. My sweet mother in law and I nibbled on them while we worked on her Christmas cards. We are excited to have her stay with us for a few weeks. This lovely lady has Parkinson's Disease and struggles as the disease robs her of herself but she pushes on with courage and dignity. We feel honored to have her in our home.<br />
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The day was not lost thanks to <a href="http://www.sisboomblog.com/">Trevor</a>. He posted on <a href="https://www.facebook.com/tkensey?fref=ts&ref=br_tf">facebook</a> that it was the 80th anniversary of the end of <a href="http://www.sisboomblog.com/2013/01/black-manhattan/">Prohibition</a>! Gary and AJ and I celebrated with a Manhattan:)<br />
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<tr><td class="tr-caption" style="text-align: center;">AJ wants a Manhattan too!</td></tr>
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All the <a href="http://www.frenchfridayswithdorie.com/">French Friday</a> cooks can be found <a href="http://www.frenchfridayswithdorie.com/?p=1973">here</a>. As we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table. Stay warm Doristas and thank you for the condolences in the loss of my friend.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com14tag:blogger.com,1999:blog-4755985719937028316.post-74768339878054431692013-11-22T11:40:00.000-06:002013-11-22T11:40:14.128-06:00Salty-Sweet Potato Far<div dir="ltr" style="text-align: left;" trbidi="on">
I don't have much to say about this one. It wasn't a favorite though Gary wanted to like it. He tried really hard but couldn't do it. It needs something, cheese maybe? It was dark so I couldn't even get a good picture. Moving on to next week's recipe and holiday cooking. Happy Thanksgiving everyone!<br />
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<tr><td class="tr-caption" style="text-align: center;">Salty-Sweet Potato Far</td></tr>
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I can't wait to see what the other <a href="http://www.frenchfridayswithdorie.com/?p=1953">French Fridays with Dorie</a> cooks thought. Join us as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com12tag:blogger.com,1999:blog-4755985719937028316.post-68380329726137573292013-11-15T21:58:00.002-06:002013-11-15T21:58:23.800-06:00FFwD - Chestnut and Pear Soup + Muenster Souffle Make UP<div dir="ltr" style="text-align: left;" trbidi="on">
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This soup is not pretty! I guess that's why Dorie didn't include a picture and I don't blame her! Actually, I didn't know what to expect from Chestnut and Pear Soup but its good. Kind of earthy and kind of sweet and more depth of flavor than I expected. Gary didn't share my favorable impression. He is, however, impressed that we continue to try making soups out of things that shouldn't be soup. His words, not mine. I came close to chopping off the tip of my pinky while slicing onions! It is SO hard to keep a bandaid on the end of your finger!!!<br />
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The Muenster Souffles became Camembert Souffles and they are delicious! Really good with the soup too. My bechamel was too thick and lumpy the first time. So I remade it. I had to crack 5 eggs to get 3 eggs cleanly separated! It wasn't my best day in the kitchen!<br />
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This little bundle of sweetness could care less about my kitchen troubles. Give him a piece of peanut butter toast and an apple and he's happy! He makes me happy too!<br />
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All the Doristas trials, tribulations, and successes can be found at <a href="http://www.frenchfridayswithdorie.com/?p=1939#comments">French Fridays with Dorie</a>.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com13tag:blogger.com,1999:blog-4755985719937028316.post-69192243991246803532013-11-08T09:20:00.000-06:002013-11-08T09:20:00.062-06:00FFwD - Compote de Pommes + Hurry-Up-And-Wait Roast Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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I've gotten behind on French Friday cooking and posting. Hopefully, I will catch up in the next couple of weeks. I lost my friend almost two weeks ago and I'm struggling to move on with my life. I will get there...I just need a little more time.</div>
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<tr><td class="tr-caption" style="text-align: center;">Compote de Pommes</td></tr>
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This weeks Compote de Pommes (French Applesauce) was simple and delicious. I served it as dessert with whipped cream. I've never served applesauce with whipped cream and it was a revelation! Gary and I each had two servings and on the second one I layered the whipped cream with the applesauce and it was even better! I used an assortment of apples left in the fridge and it came out perfect!<br />
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<tr><td class="tr-caption" style="text-align: center;">Hurry-Up-And-Wait Roast Chicken</td></tr>
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Roast chicken was just what we needed for an easy comfort meal. I liked the technique of turning the chicken (although I admit it wasn't easy and involved props to hold it in place) to ensure even cooking. I through a few potatoes and carrots into the pan and we had an easy and delicious dinner.<br />
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This post participates in <a href="http://www.frenchfridayswithdorie.com/?p=1924">French Fridays with Dorie</a>. Join us as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com18tag:blogger.com,1999:blog-4755985719937028316.post-42782270609658486702013-10-19T10:50:00.000-05:002013-10-19T10:50:19.936-05:00FFwD - Caramel-Pecan Custard Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Dorie's Caramel-Pecan Custard Tart</td></tr>
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I've made this with pecans and I've made this with almonds. It's simply delicious however you chose to make it! My sister was visiting and we had a girls dinner party so she could meet some of my friends. <br />
I think my favorite tart was with almonds but its pretty darn good either way! And its very simple to make and your guests will think you are a culinary diva!<br />
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Dorie was at the center of the party (where she belongs). I made a variation of Tuna Nicoise Salad and everyone loved it! Instead of tuna I used shrimp and changed the ingredients a bit but kept the potatoes, beans and vinaigrette. It was very good and I meant to get a picture but you know how that goes!<br />
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It was a fun evening made even merrier by <a href="http://www.yummly.com/recipe/Cosmopolitan_s-By-The-Pitcher-Recipezaar">Cosmopolitans</a>. This recipe makes a pitcher so you can keep the drinks flowing without spending all your time tending bar! For parties I love a cocktail that is delicious but not so strong that the guests are past appreciating the food when it arrives! Yep, that's the way some of my dinner parties have gone.....and that's not all bad either.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv1pYkycJ7WXN45Lj53ke0xhX3YDljJR1viH9SsU4sNcVVU0rG5Qwg5cSoeaCXTiwLuI7aUPewqDY1Y_zK3nu9p1BNCogEqjBtaUhwMGjQIcKjKIPPKFzGdxSRsGyXPRLkAqTdFlZ9gBM/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPv1pYkycJ7WXN45Lj53ke0xhX3YDljJR1viH9SsU4sNcVVU0rG5Qwg5cSoeaCXTiwLuI7aUPewqDY1Y_zK3nu9p1BNCogEqjBtaUhwMGjQIcKjKIPPKFzGdxSRsGyXPRLkAqTdFlZ9gBM/s400/photo.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chirabouga Blue in the front, my new favorite. Its from Bavaria and exquisite! Tomme Brulee on the right. Prima Donna is on the left, a gouda type.</td></tr>
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I had to show you this beautiful cheese course. My sister arranged the platter and we all thought it was gorgeous. Almost too pretty too eat. I said almost.<br />
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It was a fun evening and now my sister is back at home in California. I wish her home wasn't so far from mine. We are in Memphis at the moment and then in Dallas (and the Fantastic Mr. B, our grandson) next week. Home? one of these days......<br />
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My wonderful cook-mates in this project can be found at <a href="http://www.frenchfridayswithdorie.com/?p=1888#comments">French Fridays with Dorie</a> as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> Around My French Table.</div>
Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com14tag:blogger.com,1999:blog-4755985719937028316.post-74312532727168600632013-10-11T10:10:00.001-05:002013-10-11T10:10:57.349-05:00FFwD - Boeuf á la Mode (aka Great Pot Roast)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKyFSgClxN3OnUtMhaccYdiKpIa6i0V_Uzd58NyHeYQ9vBxoQuYs8jWWe7XVP8QZHT39LkWn-8mgbFfYaX3WUOLRORgugfY9phcDYlwpALX8e7pTxU6tUFul5iHL7lekIS9BAVTdAZhkC/s1600/photo+copy+11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxKyFSgClxN3OnUtMhaccYdiKpIa6i0V_Uzd58NyHeYQ9vBxoQuYs8jWWe7XVP8QZHT39LkWn-8mgbFfYaX3WUOLRORgugfY9phcDYlwpALX8e7pTxU6tUFul5iHL7lekIS9BAVTdAZhkC/s400/photo+copy+11.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Pot Roast!</td></tr>
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This is a great pot roast. I made it for Gary's birthday. He had a long day at the river working the Head of the Oklahoma, our rowing group's biggest event of the year. I had this ready when he came home and he was a very happy and grateful hubby!<br />
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It was easy to prepare. Dorie suggests marinading the beef over night in a red wine but I skipped this step. I'm curious to see if others did the marinade and what they thought. I was concerned it would mask the beef taste. Anyway after browning the meat and veg I poured in the liquid and stuck it in the oven for a braise. Tender and flavorful were the results!<br />
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While <a class="g-profile" href="http://plus.google.com/112876088201103724036" target="_blank">+IFBC</a> so many people asked me my favorite recipe from our Dorie project and I never had a great answer. As I was plating this meal I realized gremolata is my favorite recipe or technique or whatever you would call it from my French Friday experience. I love the way it turns pot roast into something special. I think it is the technique I use most from Around My French Table and it makes everything taste fresh and elevates a dish to the next level!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33A23tg4Vyzh664JBhEj4j3bsPKnYTPnoGUildSKjSWzaYosLzF1zUuXO6DM_eH-VWJWptoJxUSpyNOvBFZUaP8TWhbRxJb0j7YY34_PSWCtaFpsziHNz-XLTIl85LIqh2mFYgOa59mls/s1600/photo+copy+10.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj33A23tg4Vyzh664JBhEj4j3bsPKnYTPnoGUildSKjSWzaYosLzF1zUuXO6DM_eH-VWJWptoJxUSpyNOvBFZUaP8TWhbRxJb0j7YY34_PSWCtaFpsziHNz-XLTIl85LIqh2mFYgOa59mls/s400/photo+copy+10.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best ingredients make the best cake! Thank you @Scharffen Berger Chocolate and @Lagrima!</td></tr>
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The next day we had a family birthday party for Gary. It was good to have everyone together and the cake was wonderful. If I had more time I would write out the recipe but I'll save that for a future post. Dorie has a wonderful recipe for a flourless chocolate cake called Michel Rostang's Double Chocolate Mousse Cake that I should have made. I've just been making the other one for so long I kind of forgot about my new recipe. They are actually pretty similar though. I used my <a class="g-profile" href="http://plus.google.com/112876088201103724036" target="_blank">+IFBC</a> goodies for the cake! That's an entire post in itself!<br />
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Baby B had too much fun and needed a rest! He had a small piece of cake and a spoon of ice cream then turned to me and said "I want more cake." Cracked me up!<br />
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Visit all the Doristas at <a href="http://www.frenchfridayswithdorie.com/?p=1878">French Fridays with Dorie</a>. I'm still working on last week's posts comments but will make it all eventually! Happy cooking!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYYipueTNaCujH4RSEUYLZGYaIepVEtWv1Ab92IuAye7f6jjqe2adt_0_g6UeK56qraqXAFU3HtrtzU5vEpcVe0Nxxfw4hkYqt1l0nYYI4YQl6FlCWyFnx-F8RMVIqU1ZxsQzN4q5qPhg/s1600/photo+copy+12.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYYipueTNaCujH4RSEUYLZGYaIepVEtWv1Ab92IuAye7f6jjqe2adt_0_g6UeK56qraqXAFU3HtrtzU5vEpcVe0Nxxfw4hkYqt1l0nYYI4YQl6FlCWyFnx-F8RMVIqU1ZxsQzN4q5qPhg/s320/photo+copy+12.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too much fun or too much cake?</td></tr>
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com16tag:blogger.com,1999:blog-4755985719937028316.post-66355799947656660172013-10-04T11:14:00.001-05:002013-10-04T11:14:28.988-05:00FFwD - Salad Nicoise<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Elk crossing</td></tr>
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Life has been hectic since I returned from Seattle and The International Food Bloggers Conference. Our son from Dallas arrived the day after I did, my sister from California later in the week, and our rowing club's biggest regatta is this weekend, along with Gary's birthday! I can hear my mom saying 'you can rest in the grave':) My mom was full of sayings. When I was younger it could be annoying. Now I smile at how often I hear her expressions in my head.<br />
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We shared our delicious salad with our good and frequent French Friday friends. The addition of a Whole Foods to our city makes last minute entertaining a breeze. I ran by and picked up a couple of cheeses, good crackers, and a few small cakes to share. This easy salad and a couple of good bottles of wine made for a fun and impromptu dinner party.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSza39AYchW17Nbn9-wY9J9YhUsorComEnXf9dU4eEl-n45rAEkc83iOHWSz2ykGkhp1PkDX210-VvH1vk25oH8m94kFyUGoErtMeaQdyKx6ash8U99bqn5oZiW0qrHEPX09_HH_SfGdZt/s1600/photo+copy+8.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSza39AYchW17Nbn9-wY9J9YhUsorComEnXf9dU4eEl-n45rAEkc83iOHWSz2ykGkhp1PkDX210-VvH1vk25oH8m94kFyUGoErtMeaQdyKx6ash8U99bqn5oZiW0qrHEPX09_HH_SfGdZt/s400/photo+copy+8.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salad Nicoise</td></tr>
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This is a <a href="http://www.frenchfridayswithdorie.com/?p=1867">French Fridays with Dorie</a> post. Join us as for year four as we cook our way through <a href="http://www.doriegreenspan.com/">Dorie Greenspan's</a> <a href="http://www.amazon.com/dp/0618875530?tag=doriegreenspa-20&camp=213381&creative=390973&linkCode=as4&creativeASIN=0618875530&adid=0X51RXFNXBWBAXE30AQV&">Around My French Table</a>.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com16tag:blogger.com,1999:blog-4755985719937028316.post-40408822883918170652013-09-27T19:33:00.000-05:002013-09-27T19:33:42.639-05:00FFwD - Rice Pudding and Caramel Apples<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Rice Pudding with Caramel Apples</td></tr>
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Gary was so very excited when I told him this week's French Friday recipe. He informed me that rice pudding is his favorite food. Gary and I have been married 42 years. I never knew this was his favorite food and I have NEVER made rice pudding. Bad wifey. Bad wifey.<br />
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So for my first attempt at rice pudding I am happy to report that it was perfect! Gary said he's never had better and we both agree the apples should be made for many, many things...as an ice cream topping for sure!<br />
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<tr><td class="tr-caption" style="text-align: center;">Michael and Dorie Greenspan</td></tr>
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The International Food Bloggers Conference was a wonderful experience. I enjoyed every single Dorista present but it made me want to meet the rest of you! And meeting Dorie was as fabulous as I thought it would be. She is a nice person besides being a talented cook, baker, and author. On top of that she and her husband have the nicest relationship! I will be doing a post about the IFBC soon.<br />
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This post participates in <a href="http://www.frenchfridayswithdorie.com/?p=1860">French Fridays with Dorie</a> as we cook our way through <a href="http://doriegreenspan.com/index.html">her</a> book <a href="http://www.amazon.com/dp/0618875530?tag=doriegreenspa-20&camp=213381&creative=390973&linkCode=as4&creativeASIN=0618875530&adid=0X51RXFNXBWBAXE30AQV&">Around My French Table</a>.<br />
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Anonymoushttp://www.blogger.com/profile/02298321698048045775noreply@blogger.com22