tag:blogger.com,1999:blog-29320223245648981902024-03-05T20:58:52.523-08:00Inside the Kaganoff KitchenA Family Food BlogRachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-2932022324564898190.post-57182811695644633872010-01-21T07:17:00.000-08:002010-01-21T07:18:56.885-08:00This Blog has MovedThis blog has officially moved. Please go to <a href="http://www.insidethekaganoffkitchen.com/"><span style="color: #eeeeee;">www.insidethekaganoffkitchen.com</span></a> to find current and past posts.Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-3161967341383948132009-12-07T09:52:00.000-08:002009-12-07T09:52:17.231-08:00A Change is Gonna ComeI'm sorry that this blog has been quiet for the last week. I have so many new recipes to show you. However, I'm in the midst of moving both of my blogs to a new home. The new site will allow me to better present both my recipes and my photos. The moving process should be finished in the next week. This blog's new home will be www.insidethekaganoffkitchen.com. I'll let you know as soon as the new site is up and running and once it is I'll have lots of great new recipes and photos for your viewing and cooking pleasure. More soon!Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-1115334734241314812009-11-21T07:51:00.000-08:002009-11-21T07:52:56.544-08:00Just Fudge<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsx8OS1z4JhMh423lO6xCQ3eF0XZl8U_bEzlB18XjNaX29VwAm_D2JxND-LlXaeEn3ha7vrGPS8UJQIUE7cOqamySmOroPJR52EVNzzsaf43gVKFsgtd72XcXqc2fl6GI2ofYIck2Jrg/s1600/Fudge1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnsx8OS1z4JhMh423lO6xCQ3eF0XZl8U_bEzlB18XjNaX29VwAm_D2JxND-LlXaeEn3ha7vrGPS8UJQIUE7cOqamySmOroPJR52EVNzzsaf43gVKFsgtd72XcXqc2fl6GI2ofYIck2Jrg/s400/Fudge1.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;">Grandma Sofia's Fudge</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">I used to sit in my grandmother’s kitchen in Goleta, California and stir and stir this fudge. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">I remember complaining about the constant stirring. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">I didn’t complain about the end result. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">If you don’t cook the marshmallow/sugar mixture long enough the fudge won’t set. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">You’ll have mushy fudge that cannot be sliced. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">It won’t be tragic, you just won’t be able to give them away. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">You’ll have to eat them standing at the fridge with a spoon. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Really not such a bad outcome... </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">I made a batch recently with organic marshmallows (yes, they really make such a thing). </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">My sister thought that it “didn’t taste like Grandma’s fudge.” </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Apparently if you want the “real” 1970s version you must use non-organic marshmallows. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Pick your poison.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 cup chopped walnuts or pecans</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 package best quality semi-sweet chocolate chips</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">¼ cup stick margarine or unsalted butter</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 teaspoon vanilla</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">6 ounces evaporated milk</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">20 regular sized marshmallows (not the eency-teency ones)</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">2 cups sugar</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Place first four ingredients into a bowl.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">In a heavy saucepan put the evaporated milk, marshmallows and sugar. Cook for six minutes AFTER the mixture starts to boil, stirring constantly.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #cccccc;">Pour the hot marshmallow mixture over the nuts and chocolate chips. Mix until blended. Pour mixture into a greased 9x9 pan. Refrigerate until set. Slice and serve.</span><o:p></o:p><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com3tag:blogger.com,1999:blog-2932022324564898190.post-3141083132393950382009-11-20T14:18:00.000-08:002009-11-20T14:18:15.970-08:00Stuffed Artichokes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyAGMGDUtEis3EBFvk53OkbAhpuvjCiKCQF9KiD1DMfHvXjAjkf_L3NA27HnO7NrMOYLNg43fmSnLkX039cxzRI84EHvQvT0zui-Yigw3vgPaDDka0riH8R2eM7hWf5T4Vn42dm3tx23G/s1600/ArtichokeApp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzyAGMGDUtEis3EBFvk53OkbAhpuvjCiKCQF9KiD1DMfHvXjAjkf_L3NA27HnO7NrMOYLNg43fmSnLkX039cxzRI84EHvQvT0zui-Yigw3vgPaDDka0riH8R2eM7hWf5T4Vn42dm3tx23G/s400/ArtichokeApp2.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #eeeeee;">What a way to begin!</span><br />
</div><br />
<span style="color: #cccccc;">There is a wonderful, homey restaurant in Santa Barbara call Pan e Vino (no connection to the one in LA). They have been serving an appetizer like this one for years. We liked it so much that we begged my father to try to replicate it at home. This is his version.</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">4 artichokes, washed and trim the leaves - with a very sharp knife cut off about 1 ½ inches off of the top of the leaves. With kitchen scissors remove the sharp portions of any leaves that still have tops.</span><br />
<span style="color: #cccccc;">2 tomatoes, finely chopped</span><br />
<span style="color: #cccccc;">2 cloves of garlic, finely minced</span><br />
<span style="color: #cccccc;">1 tablespoon onion, finely minced</span><br />
<span style="color: #cccccc;">salt and pepper to taste</span><br />
<span style="color: #cccccc;">2 tablespoons best quality extra virgin olive oil</span><br />
<span style="color: #cccccc;">juice of half a lemon</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">Boil all four artichokes until tender, approximately 30 minutes. I boil artichokes by placing them in about ½ inch of water in a large covered pot. Each artichoke should rest on the bottom of the pot. They should not be stacked on top of each other. Add a small amount of lemon juice to the water and the artichokes will maintain their color. Once they have been boiling for 30 minutes pull a leaf off and taste it. Make sure it is tender before you stop the cooking process.</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">Take two of the artichokes and trim off all of the leaves and the fur. Finely chop the artichoke hearts.</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">Take the remaining two artichokes and remove all center leaves and fur down to the heart. Leave the exterior leaves attached. Spread the leaves outward so that there is a center cavity.</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">Blend the tomatoes, garlic, onion, salt, pepper, olive oil and lemon juice in a small bowl. Fill the center cavities of the two artichokes with the filling, and spread the filling into the spaces of the surrounding leaves.</span><br />
<span style="color: #cccccc;"><br />
</span><br />
<span style="color: #cccccc;">Keep in the refrigerator until ready to serve.</span>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-27632266375277103402009-11-17T19:48:00.000-08:002009-11-17T19:48:24.415-08:00Gotta Have S'More<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrA3bLSZ7vdEib2FvgHpVVOfFoUIl9vA3qEGFnYAE78MJxX5_7b3axTnhBmFn7UBSYq_rujW4nKx7YAtawEz9SmCtguw1ZeHrtnKtvfmnZVIHT4d8cOXIIfgc3dDUqlMQmmWJOio6LBk6P/s1600/smuffintree-0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrA3bLSZ7vdEib2FvgHpVVOfFoUIl9vA3qEGFnYAE78MJxX5_7b3axTnhBmFn7UBSYq_rujW4nKx7YAtawEz9SmCtguw1ZeHrtnKtvfmnZVIHT4d8cOXIIfgc3dDUqlMQmmWJOio6LBk6P/s400/smuffintree-0012.jpg" /></a><br />
</div><span style="color: #cccccc;">I know thus far this food blog has been devoted to things you can prepare at home. However, this weekend I had the most incredible dessert and unfortunately, or fortunately - depending on your perspective, you'll have to buy this one. I was at the P.S. Arts fundraiser "Express Yourself" and one of the generous vendors who was there giving away her baked goods, was Carmen Lindner, the CEO of a new company called "Gotta Have S'More." She makes a product called a S'Muffin which is basically a S'More in the shape of a muffin. It was really good. Seriously. A nice crunchy graham cracker crust, semi-sweet chocolate in the middle, and toasted marshmallow on the top. Stuff this good should be illegal. If you're interested check out her website, </span><a href="http://www.gottahavesmore.com/"><span style="color: #45818e;">Gotta Have S'More</span></a><span style="color: #cccccc;">. Don't blame me if you gain ten pounds. Oh, and she's already agreed to come to Planned Parenthood's </span><i><span style="color: #cccccc;">Shop for Choice</span></i><span style="color: #cccccc;"> and Planned Parenthood's </span><a href="http://www.pplafoodfare.com/"><span style="color: #45818e;">Food Fare</span></a><span style="color: #cccccc;">. Is she great or what?</span>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com2tag:blogger.com,1999:blog-2932022324564898190.post-26154011401468011022009-11-17T10:21:00.000-08:002009-11-17T10:21:45.160-08:00Simple Salad Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW934JhA0wtF5IUa2ZModMoidwyhoC5tC9b7Pe99kp_L88gjKG0FY7JSOd4_J4WMSIj9ITf9BQesjLUc2aaWv1PIUpn0iYa4phc8Xg5ICssLAUngTd_zD434MmiZs7kO8I5K__gLAOFebs/s1600/saladdressing2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW934JhA0wtF5IUa2ZModMoidwyhoC5tC9b7Pe99kp_L88gjKG0FY7JSOd4_J4WMSIj9ITf9BQesjLUc2aaWv1PIUpn0iYa4phc8Xg5ICssLAUngTd_zD434MmiZs7kO8I5K__gLAOFebs/s400/saladdressing2.jpg" /></a><br />
</div><br />
<br />
<div class="MsoNormal"><span style="color: #cccccc;">We eat a lot of salad at my house.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">My husband and children truly love salad.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">I know most people buy salad dressing.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">It’s one of those things that just seem silly to make at home given all of the options that are available in the stores.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Let me just make a counter-argument for one moment.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Simple vinaigrettes made with high quality olive oil and high quality vinegar just cannot be beat.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">They taste qualitatively better than any commercial dressing.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Go to your neighborhood market and buy one bottle of better quality extra virgin olive oil and one bottle of better quality red wine vinegar and give this dressing a shot.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">I think after you try it once, you’ll be hooked.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">You can buy nearly the best olive oil on the planet and your homemade dressing will still be cheaper than commercial dressing.</span><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1</span><span style="font-family: LucidaGrande;"><span style="color: #cccccc;">⅔</span></span><span style="color: #cccccc;"> C best quality extra virgin olive oil</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="font-family: LucidaGrande;"><span style="color: #cccccc;">⅓</span></span><span style="color: #cccccc;"> C best quality red wine vinegar</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 tbsp salt</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 tsp dijon mustard (or dry mustard)</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Dissolve the salt in the vinegar. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Keep stirring until all of the salt granules have disappeared. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Add the olive oil and the mustard. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Whisk until blended.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-outline-level: 1; mso-pagination: none; text-autospace: none;"><span style="color: #cccccc;">The dressing can be kept in the refrigerator for many weeks. </span><span style="color: #cccccc;"> </span><span style="color: #cccccc;">Take out 15-30 minutes before using.</span><o:p></o:p><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com2tag:blogger.com,1999:blog-2932022324564898190.post-20530616307229739642009-11-16T13:47:00.000-08:002009-11-16T13:58:47.614-08:00Peanut Butter Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsqFoF1ZHpWvrvs07ZY2RXg_aMYpL3h_eHBYShnkxK0lOL0YXle6jvG0NYBJufwCogZmrNQk7J4cIgLP6XEMWPq2AIhVVEw11k6tzana6AQ9cUtLR7NHOhPacLbntXjPrKotfu6cSW2an/s1600/PeanutChocCookie2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimsqFoF1ZHpWvrvs07ZY2RXg_aMYpL3h_eHBYShnkxK0lOL0YXle6jvG0NYBJufwCogZmrNQk7J4cIgLP6XEMWPq2AIhVVEw11k6tzana6AQ9cUtLR7NHOhPacLbntXjPrKotfu6cSW2an/s400/PeanutChocCookie2a.jpg" /></a><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">One of my favorite cookie cookbooks EVER is the </span></span><i><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mrs. Fields Cookie Book</span></span></i><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">, currently out of print but available used at </span></span><a href="http://www.amazon.com/Mrs-Fields-Cookie-Book-Recipes/dp/0809467151/ref=sr_1_1?ie=UTF8&s=books&qid=1258407661&sr=8-1"><span style="color: #45818e;"><span style="font-family: 'Trebuchet MS', sans-serif;">Amazon.com</span></span></a><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> for $2.26 – and let me tell you it will be $2.26 well spent.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Log on and buy one before they are gone forever.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Yesterday we made her perfectly chewy, fabulously tasty peanut butter cookies.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">The only change I make is that we feed our family chocolate obsession by adding high-quality bittersweet chocolate chips to the batter.</span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><b><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b></span><br />
<div style="text-align: center;"><span style="color: #eeeeee; font-weight: bold;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mrs. Fields Peanut Butter Cookies</span></span><br />
</div></div><div class="MsoNormal"><span style="color: #eeeeee;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 cups all-purpose flour</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">½ teaspoon baking soda</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">¼ teaspoon salt</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 ¼ cups brown sugar, firmly packed</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 ¼ cups white sugar</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup salted butter, softened</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">3 large eggs</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup creamy peanut butter (we used Kirkland Organic Creamy Peanut Butter)</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 teaspoons vanilla extract</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 ½ cups best quality semi-sweet or bittersweet chocolate chips (optional but SO GOOD)</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><o:p></o:p></span></span><br />
<span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 300 degrees.</span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
<span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">In a medium bowl combine flour, soda, and salt.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Whisk until blended.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Set aside.</span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
<span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">In the bowl of an electric mixer blend together the butter and sugars until it they form a grainy paste.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add eggs, one at a time until just blended.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add peanut butter and vanilla and mix on medium speed until the batter is light and fluffy.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
</div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the flour mixture and blend at low speed until just mixed.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Do not over-mix.</span></span><br />
</div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Take the bowl out of the mixer and hand blend in the chocolate chips – well, not actually with your HANDS, I use a large spoon, but you knew that – right?</span></span><br />
</div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Drop by rounded spoonfuls onto an ungreased cookie sheet.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">If you find the batter is too soft to handle you can put the bowl into the fridge for 15-20 minutes first so that the dough hardens a bit.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">It will make forming the cookies a bit easier.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">These cookies SPREAD so leave lots of room between them.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Bake for 18-22 minutes until they are slightly brown around the edges.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Do not over-bake or they will be crunchy, rather than chewy.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Transfer immediately to wax paper to cool.</span></span><br />
</div><div class="MsoNormal"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">I find that if we bake a lot of cookies, we eat a lot of cookies.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">It is some sort of immutable mathematical theorem.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">My solution is that we bake only eight cookies and we divide the cookie batter into small containers and freeze the remainder.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">This recipe will produce 2-3 containers for freezing in addition to the eight you bake right away.</span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></span><span style="color: #eeeeee;"><span style="font-family: 'Trebuchet MS', sans-serif;">Enjoy. </span></span><o:p></o:p><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com2tag:blogger.com,1999:blog-2932022324564898190.post-45579820585193008272009-11-11T21:22:00.000-08:002009-11-11T21:28:08.398-08:00Scrambled Eggs and Leftover Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wafz_Mnt2QFIwIu3Cl9salxtfDetK4ffJ1FimMlAm9-NbQLTX5BZ9_DLurE5MKSG0FJwUD0bn2oGZ2PDfJOvT8poEAE2MO5MAIWCGbIoDIN8XG3wXJhkV2LmAwwZfmD_hC2mVtATyyOj/s1600-h/Eggs&Chili1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wafz_Mnt2QFIwIu3Cl9salxtfDetK4ffJ1FimMlAm9-NbQLTX5BZ9_DLurE5MKSG0FJwUD0bn2oGZ2PDfJOvT8poEAE2MO5MAIWCGbIoDIN8XG3wXJhkV2LmAwwZfmD_hC2mVtATyyOj/s400/Eggs&Chili1a.jpg" /></a><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #242423;"><br />
</span><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #eeeeee;">I had the best breakfast this morning.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">I am married to a protein obsessed man.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">Seriously.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">My man loves protein.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">I had a small container of </span><i><a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&s=books&qid=1258003073&sr=8-1"><span style="color: #76a5af;">The Pioneer Woman Cooks</span></a></i><i><span style="color: #eeeeee;"> </span></i><span style="color: #eeeeee;">Beef Chili left over (I made it TWICE last week) and I scrambled some eggs and topped the cooked eggs with beef chili.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">Let me tell you it was so good and it will satisfy even the most protein-obsessed eaters.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">This breakfast will keep you going for a week and won’t weigh you down.</span><span style="color: #eeeeee;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #eeeeee;"><b>Scrambled Eggs and Leftover Chili (2 servings)</b></span><br />
</div><div class="MsoNormal"><br />
<ul><li><span style="color: #eeeeee;">4 eggs, beaten</span></li>
<li><span style="color: #eeeeee;">1 cup leftover chili (see my post last week for one option but any chili will do)</span></li>
<li><span style="color: #eeeeee;">Grated cheese (optional)</span></li>
<li><span style="color: #eeeeee;">Chopped onions (optional)</span></li>
<li><span style="color: #eeeeee;">Sour cream (optional)</span></li>
</ul><br />
</div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #eeeeee;">Scramble the eggs.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">Divide the eggs onto two plates.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">Serve the eggs topped with ½ cup of hot leftover Chili.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">You could garnish this with chopped onions, grated cheese and/or sour cream.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">I think this would make a great brunch entrée.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">You can prep the chili the day prior and just leave it warming on the stove.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">At mealtime all you would need to do is scramble the eggs.</span><span style="color: #eeeeee;"> </span><span style="color: #eeeeee;">Put out a bunch of toppings and you have a festive, easy brunch. </span><span style="color: #eeeeee;"> </span><o:p></o:p><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com3tag:blogger.com,1999:blog-2932022324564898190.post-62873619683012947562009-11-10T08:07:00.000-08:002009-11-10T08:32:15.256-08:00Pear Pecan Salad<div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;"> <!--StartFragment--> </span><br />
</div><span style="color: #cccccc;"><div class="MsoNormal" style="text-align: left;"><span style="color: #242423;"> <!--StartFragment--> </span><br />
</div><span style="color: #242423;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy7QZ0coyR7lToLYiPzD7IbDEu-f5bxz738pnv6P9Mc6WpuASn6VmyHWhuBSEKNMs2PZBojrozAMKqkWff5shuqLINPkxc8h4BKkC47gcJpzZX4dX-41YFBa-mgtdrk3akQ-lfA-lBkw5/s1600-h/PearPecan1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFy7QZ0coyR7lToLYiPzD7IbDEu-f5bxz738pnv6P9Mc6WpuASn6VmyHWhuBSEKNMs2PZBojrozAMKqkWff5shuqLINPkxc8h4BKkC47gcJpzZX4dX-41YFBa-mgtdrk3akQ-lfA-lBkw5/s400/PearPecan1a.jpg" /></span></a><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">The markets are filled with all sorts of pears this time of year. My children love them. We have a family tradition of starting our Thanksgiving meal with a winter salad that has slightly sweetened roasted pecans, sliced pears and a lovely maple vinaigrette. Just one bit of fair warning, getting the pecans to come out right takes a bit of patience. My father and I have a delightful song and dance routine we do every year as we prepare the pecans. “Is the simple sugar syrup ready yet??” “Not quite yet.” “Are you sure?” We check the syrup over and over again. A little white wine (not for the syrup - for you!) is a must. Rest assured that the salad will be good no matter how the pecans turn out. Just head into the process with a sense of humor and all will be well.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;"><span style="color: #cccccc;">SALAD:</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">2 cups sugar</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">2 cups water</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">3 cups pecans</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">12 cups mixed greens</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">5 ripe pears (Anjou, Bartlett or other)</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="mso-outline-level: 1; text-align: center;"><span style="color: #cccccc;">SALAD DRESSING:</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">4 tablespoons maple syrup</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">4 tablespoons white wine vinegar</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">½ cup walnut oil</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">1 tablespoon Dijon mustard</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">½ teaspoon salt</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Preheat oven to 350 degrees. Get out a ½ sheet pan or large cookie sheet.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">First make a Simple Syrup by placing 2 cups of sugar and 2 cups of water in a small pot. Bring the sugar/water mixture to a boil. Boil for approximately 15-25 minutes. Stir intermittently. The syrup should be slightly thick. Think light syrup on canned fruit, not heavy syrup. This is not a science, it is an art and in all likelihood your pecans will turn out a bit differently each time you make them because your syrup will be different each time. You may decide that you like the outcome with really thick syrup (it means the pecans will have a heavy sugar coating on them), or you may like yours better using quite thin syrup. You could do half a batch with thin syrup, and half with thicker syrup and see which makes you happiest. Just a thought.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Once the syrup is thick, but not too thick, turn off the fire. Add the pecans to the pot. Stir until they are coated evenly. Remove with a slotted spoon and spread the syrup-coated pecans evenly across the ½ sheet pan or cookie sheet. </span><br />
</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k2RmCXaqdjmaSmSbo_VV12le9Xnr7SnXeR_nzo35XmttKzZnasTf4rtmbW_coPnTzTtX2nRA5RtQ3nTYLCE-tNtrCgfF9kOdGN6GmafPYiF-LWswE5pyWjHqWTWklQqs75tQyGxS96Jr/s1600-h/Pecans1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8k2RmCXaqdjmaSmSbo_VV12le9Xnr7SnXeR_nzo35XmttKzZnasTf4rtmbW_coPnTzTtX2nRA5RtQ3nTYLCE-tNtrCgfF9kOdGN6GmafPYiF-LWswE5pyWjHqWTWklQqs75tQyGxS96Jr/s400/Pecans1a.jpg" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;"><br />
</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvRF9Cw-xna7SXuxplSklMLbQKt45eN-uQNixQ-LvFDSm6xb1bPMHNXM2oxops8etBQtg6g1-ropaYNry9Ub8DydroYGouFtoR3-S9f83jaWVJT3fi86pvTc5Eh2_AuulezKUkjEIUQwE/s1600-h/Pecans2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvRF9Cw-xna7SXuxplSklMLbQKt45eN-uQNixQ-LvFDSm6xb1bPMHNXM2oxops8etBQtg6g1-ropaYNry9Ub8DydroYGouFtoR3-S9f83jaWVJT3fi86pvTc5Eh2_AuulezKUkjEIUQwE/s400/Pecans2a.jpg" /></span></a><br />
</div><div class="MsoNormal" style="text-align: center;"><o:p><span style="color: #cccccc;"> The pecans should glisten with the sugar syrup before you put them in the oven to toast.</span></o:p><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Place the pan in the center of oven. Cook until the sugar starts to bubble on the nuts but before the nuts start to brown. Stir the nuts twice so that they don’t stick together. The baking period should be about ten minutes. Remove the nuts from the oven. Stir one last time. Leave on sheet pan to cool. </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">The nuts can be prepared 2-3 days before and stored in an airtight container until needed. The only problem with this strategy is that once you’ve tasted them you’ll start snacking on them and by the time you need them for your salad there won’t be any left.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9MGHnOvMAFKBgRVTiZfrrKG0XqUUtK7SBnb4w-CJdavQAmhi_03eb22v-CatsmDC2j10aQqhTqDXBgdLs4iScenYxIxxQNhli1MEBFrhnm0L5AtoOjaTzOmXEJYM3N482ZWYneAZanpD/s1600-h/Pecans3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #cccccc;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9MGHnOvMAFKBgRVTiZfrrKG0XqUUtK7SBnb4w-CJdavQAmhi_03eb22v-CatsmDC2j10aQqhTqDXBgdLs4iScenYxIxxQNhli1MEBFrhnm0L5AtoOjaTzOmXEJYM3N482ZWYneAZanpD/s400/Pecans3a.jpg" /></span></a><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="color: #cccccc;">This batch turned out exactly the way I like them. The pecans have a nice, light, sugary crust.</span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Prepare salad dressing. Place all ingredients in a medium bowl. Whisk to blend.</span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="MsoNormal"><span style="color: #cccccc;"> </span><span style="color: #cccccc;"><o:p></o:p></span><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal"><span style="color: #cccccc;">Immediately before serving, place greens in large bowl. Dress and toss. Plate the greens on salad plates. Core the pears and cut them into </span><span style="font-family: LucidaGrande;"><span style="color: #cccccc;">⅛</span></span><span style="color: #cccccc;">ths. I don’t peel the pears because I really like the look of the color of the skin against the color of the greens, but that is just my personal preference. Distribute the pears attractively on the mixed greens. Toss pecans on top. Eat all remaining pecans before anyone notices that there were any left. Serve salads immediately.</span><br />
</div><!--EndFragment--> </span><br />
<!--EndFragment--> </span><br />
<div class="MsoNormal"><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-66999622207220049612009-11-06T17:40:00.000-08:002009-11-20T14:29:44.036-08:00Hungarian Goulash<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjKvjlO0urVlsL0dQBYNP6FHxvCz_7h5sSlg2dTPzW1udQnBQhIcm9J5wCPwapqPpZz-Ocmj_JSR2GQzrS8rhnhetp51yALyAKIRdwfYILEVrUbcMvy-M67YiJhh1OcDhKjKqyyRu83X1/s1600-h/HungarianGoulash3a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401171760494059154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNjKvjlO0urVlsL0dQBYNP6FHxvCz_7h5sSlg2dTPzW1udQnBQhIcm9J5wCPwapqPpZz-Ocmj_JSR2GQzrS8rhnhetp51yALyAKIRdwfYILEVrUbcMvy-M67YiJhh1OcDhKjKqyyRu83X1/s400/HungarianGoulash3a.jpg" style="cursor: hand; cursor: pointer; display: block; height: 246px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: center;"><span style="font-size: small;">Never Made Hungarian Goulash?</span><br />
Perhaps you should.<br />
<br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">This is my family’s adaptation of a British recipe that my mother acquired while living in Scotland in the 1960s. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">The recipe starts out by saying, “Rather too highly flavoured for most young children.” </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">I take it in those days using paprika was pushing the taste sensation envelope of most children.</span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">I also love that my mother’s old notes say, “2 stalks of celery, if available!” </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">My mother tells me that in the winter you’d go to the grocery store in Edinburgh and there would be an assortment of two vegetables available for your purchasing pleasure, and it often did not include celery. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Good grief, hard to imagine a world where the availability of celery was in question! </span></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="color: white;"><span style="font-size: small;">Hungarian Goulash (5-6 servings) </span></span><br />
</div><div class="MsoNormal"><br />
</div><ul><li><span style="color: white;"><span style="font-size: small;">2 pounds tri-tip steak</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">2 tablespoons flour seasoned with salt and pepper</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">4 tablespoons olive oil</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">3 medium sized onions, quartered</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">3 carrots, coarsely chopped</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">4 stalks celery, coarsely chopped</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">2 teaspoons paprika</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">20 ounces vegetable or beef stock</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">½ cup red wine</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">1 bay leaf</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">1 pinch of caraway seeds</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">2 tablespoons of plain yogurt or sour cream</span></span></li>
<li><span style="color: white;"><span style="font-size: small;">1 can (or jar) roasted red bell pepper cut into strips </span></span></li>
</ul><div><span style="color: white;"><span style="font-size: small;"><br />
</span></span><br />
</div><div><span style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401171737062351986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGMaXuM3oHIlBjP1lUlB5W7Npx1ZFsT_yi-zjZFo7vMbK7FoOpnAbRVXZjYPbmiPSFabNy7hYC6Y7yOdf2jySi81TjlUe_inmfFVjt6gj3gCvTP8JUBYi3FiF5QkyMsUrr6Ff83K0irSP/s400/Hungarian1a.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="color: white;"><span style="font-size: small;">Prepped veggies, ready to brown. As you can see, I bought baby carrots rather than peeling and slicing whole carrots.</span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">Pre-heat the oven to 325 degrees. </span></span><br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">Cut the steak into cubes and roll it in the seasoned flour. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Fry the steak in the olive oil over medium high heat turning it to brown evenly.</span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401171750120579394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLMjGEsSOHwI15careKmbMcz5bxVgZWJxJTHsfKp00BqTwxf_mX9aLNZ8rM4K9JAA9CQyFJZ1M34IjhEIR9riQXdvJBNvCpUOwDJKoDQJIjAOdqakhC7me6UMxnNaZqjIqWMPJlwh1hCTw/s400/Hungarian3a.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="color: white;"><span style="font-size: small;">Cubes of tri-tip browning in the pan.</span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">When the meat is browned remove it from the pan and set it aside. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Lightly brown the onions in the same pan. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Stir in the paprika and continue cooking for 2-3 more minutes. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Add the stock and the wine and bring to a boil. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Put the meat, carrots, celery, caraway seeds, and the bay leaf into an ovenproof casserole and cover it with the liquid.</span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="-webkit-text-decorations-in-effect: underline;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5401171745135815746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLZ8-VjkmYo0-yI1gUQnyGKTNtyp83qtnKOiw9v4A0D1lkhzV9IerPsABfXeur5katP1FAR5BhT3N028_fPpMJA-Ds5gi4DscHwkCv74A3DmtaE40hbPcjHB1-zfzKlwIGy9R_lM-rXbPW/s400/Hungarian2a.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="color: white;"><span style="font-size: small;">Goulash ready to be popped in the oven.</span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">Cover the pot and cook the Goulash at 325 for 2 hours. </span></span><br />
<span style="color: white;"><br />
</span><br />
</div><div class="MsoNormal"><span style="color: white;"><span style="font-size: small;">Check the Goulash and add salt and pepper to taste. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Place in a serving dish. </span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">Spoon the yogurt or sour cream right in the middle (if desired) and scatter the roasted red bell pepper strips over the top.</span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">This dish can easily be made a few hours ahead, or a full day ahead and reheated at serving time.</span></span><span style="color: white;"><span style="font-size: small;"> </span></span><span style="color: white;"><span style="font-size: small;">We serve Goulash over wide flat noodles, or you could serve it over toasted country bread.</span></span><o:p></o:p><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-2115180625748184322009-11-05T16:34:00.000-08:002009-11-20T14:34:54.654-08:00Cranberry-Orange Relish and Cranberry-Orange Cake with Lemon Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rM_DD0dHzM-5Kg-Ujj0eR06p0z0Czp8DwcXIoU5Uyp7GVENkmPLXCdAUzjXFdrKkcCV01fzb_jpfxDLnJlsWKEe2jusmcnzRiLcXxKsMaoJq3BM6szmFb_5qFaHGHLjODrnU4PkejvkO/s1600-h/CranRelish4a.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400784846724434930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rM_DD0dHzM-5Kg-Ujj0eR06p0z0Czp8DwcXIoU5Uyp7GVENkmPLXCdAUzjXFdrKkcCV01fzb_jpfxDLnJlsWKEe2jusmcnzRiLcXxKsMaoJq3BM6szmFb_5qFaHGHLjODrnU4PkejvkO/s400/CranRelish4a.jpg" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div style="text-align: center;">Naked Simplicity. An orange. A bag of cranberries.<br />
<br />
</div><div class="MsoNormal"><span style="font-size: small;">It’s already</span> November, though here in LA you still wouldn’t know it by the weather. It was a ridiculous 88 degrees yesterday. It occurred to me, as I wiped my sweaty brow, that I should start posting my favorite Thanksgiving recipes. I love making my Stepmother’s simple cranberry relish. It is a three-ingredient recipe that despite its naked simplicity is delightfully complex. I usually have some left over after Thanksgiving and I fell asleep last night thinking about using the leftover relish in a cake. I got up this morning, made the relish – which takes two minutes – and then invented a cake for it to be in. My children, housekeeper and French teacher gave the cake eight thumbs up. It is super moist, full of flavor and easy to prepare. Getting it out of the pan is the only challenge.<br />
<br />
</div><div class="MsoNormal"><div style="text-align: center;"><b>Cranberry Orange Relish</b><br />
</div></div><ul><li>1 12-ounce bag fresh cranberries</li>
<li>1 naval orange including peel and pith, cut into 8 pieces</li>
<li>1 cup, less 1 ½ tablespoons sugar</li>
</ul><div class="MsoNormal"><o:p>This used to be a recipe for a 16-ounce bag of cranberries and a cup of sugar. This year I cannot find any 16-ounce bags so I modified by dropping some of the sugar. If you find a 16-ounce bag add a full cup of sugar. </o:p><br />
</div><div class="MsoNormal">Place the cranberries and orange pieces in a food processor. Process on pulse until the orange and cranberries are small enough to make relish. <br />
</div><div class="MsoNormal">Remove from the food processor. Add sugar, mix well. Put in the refrigerator. The relish will be best if it is made two days in advance of use (I put some straight into my cake recipe today and it worked fine). <br />
</div><div class="MsoNormal"><br />
<br />
</div><div class="MsoNormal"><span style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5400784835441524386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBsvVfLNC7hZBhhO7tdUOr5ZRdR_YYTp0F8EXYcFL9JwG3D-y4XcVgTZhi1kY7CzOD5rxJLFiLZDuUpwRWY1Ow7BOEOPEOMYjRHsSLGfiCmFqBhw9k1r63dtpZna4yDMuTWcBSgHTvdef5/s400/CranCakea.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div><div class="MsoNormal" style="text-align: center;"><b>Cranberry-Orange Cake with Lemon Glaze</b><br />
</div><ul><li>¾ cup of Cranberry Relish (recipe above)</li>
<li>2 cups less 4 tablespoons all-purpose flour</li>
<li>1 teaspoon baking powder</li>
<li>1 teaspoon baking soda</li>
<li>¼ teaspoon salt</li>
<li>½ cup unsalted butter, room temperature</li>
<li>1 cup sugar</li>
<li>1 teaspoon vanilla</li>
<li>2 large eggs</li>
<li>8 ounces whole milk plain yogurt</li>
</ul><div class="MsoNormal" style="text-align: center;"><b>Lemon Glaze</b><br />
</div><ul><li>3 tablespoons lemon juice (I use Mayer Lemons)</li>
<li>1 ½ cups powdered sugar</li>
</ul><div class="MsoNormal">Preheat oven to 350 degrees.<br />
<br />
</div><div class="MsoNormal">The easiest way to measure the flour is to put 2 cups of flour into the sifter and then remove 4 tablespoons of flour from the sifter BEFORE you sift or add any other ingredients. Once you have removed the extra flour, add the baking powder, baking soda and salt and sift. <br />
<br />
</div><div class="MsoNormal">In the bowl of a mixer cream together the sugar, butter and vanilla. Thoroughly beat in the eggs, one at a time.<br />
</div><div class="MsoNormal">Stir in the sifted dry ingredients in four additions, alternating with the yogurt, just until smooth.<br />
<br />
</div><div class="MsoNormal">Turn half of the batter into a greased and floured 9x13 inch angel food cake pan or similar sized spring form pan. Dot the batter with the cranberry relish. You don’t want to mix it in – just place it lightly on top of the batter trying to spread it evenly around the cake pan. Carefully add the remaining batter, spreading it gently so that the cranberry relish is covered. <br />
<br />
</div><div class="MsoNormal">Bake until a cake tester comes out clean, 35-40 minutes. Allow cake to rest for 15 minutes. Loosen sides and turn out on a platter. <br />
<br />
</div><div class="MsoNormal">While the cake is resting, whisk together the lemon juice and the powdered sugar. This is a glaze, rather than frosting and it will be a bit runny.<br />
<br />
</div><div class="MsoNormal">Once you have the cake turned out on a platter, drizzle the lemon glaze over the top. It will harden in about 15 minutes. This cake is wonderful served warm, and will also be lovely at room temperature. It makes a perfect addition to a Thanksgiving or Holiday dinner.<br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com3tag:blogger.com,1999:blog-2932022324564898190.post-33953368510753618932009-11-02T15:25:00.000-08:002009-11-11T21:35:14.548-08:00Simple Beef Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafjdz97yq1ZpxQq2OBvFW2cSuK3gmAuvEaZf7phBz5FyTtFhWmaqxahX4167brRCc1WvHuu0i5ub_Wyt2bMYCHYNFYrnXMJibzzGeNCFIyTJDxUKcOr6s9QBuO-SDKb3K0jin9s_iu1pJ/s1600-h/PioneerChili3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><span style="text-decoration: underline;"></span><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399652912321578802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafjdz97yq1ZpxQq2OBvFW2cSuK3gmAuvEaZf7phBz5FyTtFhWmaqxahX4167brRCc1WvHuu0i5ub_Wyt2bMYCHYNFYrnXMJibzzGeNCFIyTJDxUKcOr6s9QBuO-SDKb3K0jin9s_iu1pJ/s400/PioneerChili3.jpg" style="cursor: hand; cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div class="MsoNormal">I recently bought the cookbook <i><a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&s=books&qid=1258003073&sr=8-1"><span style="color: #45818e;">The Pioneer Woman Cooks</span></a></i>, because anyone who gets 100,000 hits per day on her food blog is clearly doing something right. If you haven’t seen her website click here <a href="http://thepioneerwoman.com/"><span style="color: #45818e;">Pioneer Woman</span></a>. Basically her gig is that she makes relatively simple, comfort food and she shoots amazing photos of the cooking process and posts her recipes with lots of commentary mixed with gorgeous photos. I have to give it to her, her shots are good, and there are lots of them (sometimes too many, but no one asked me). <br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, I made her “Simple, Perfect Chili,” and since I’ve never actually followed a recipe in my life without making a half dozen changes I thought I’d post “The Pioneer Woman Cooks Chili edited and adjusted by Inside the Kaganoff Kitchen.” My family loved the end result and I have to say, it was delicious and took almost no time to prep. So this is an easy, high fiber, low carb, high protein, low fat chili that tastes absolutely super. Thanks Pioneer Woman, I wouldn’t have gotten to my version without you.<br />
</div><div class="MsoNormal"><o:p> </o:p><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-size: medium;"><b>The Pioneer Woman Cooks Chili </b></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-size: medium;"><b>Adjusted by Rachel Kaganoff Stern </b></span><br />
</div><div class="MsoNormal" style="text-align: center;"><span style="font-size: medium;"><b><span style="font-size: 18px; font-weight: normal;">(serves six)</span></b></span><br />
</div><ul><li>2 garlic cloves, chopped fine</li>
<li>1 large onion, chopped fine</li>
<li>1 teaspoon oregano</li>
<li>1 tablespoon ground cumin</li>
<li>¼ teaspoon cayenne pepper</li>
<li>2 tablespoons chili powder</li>
<li>2 pounds ground beef (I use organic grass fed ground beef )</li>
<li>One 15-oz can tomato sauce</li>
<li>1 teaspoon salt</li>
<li>½ cup Masa (Mexican corn flour)</li>
<li>1 cup water</li>
<li>1 can pinto beans (drained - pintos can be hard to drain, don't sweat it either way)</li>
<li>1 can kidney beans (drained)</li>
<li>1 14.5 oz can diced tomatoes with chilies (don’t drain)</li>
</ul><div class="MsoNormal">Brown the ground beef in a large pot with the garlic and the onions. Once it is browned drain off the excess fat. Add the tomato sauce and the spices and the salt. Stir together and cover. Reduce heat to medium/low for 30 mins. Add ½ cup water, stir well, reduce heat to low and cook an additional 30 minutes.<br />
<br />
</div><div class="MsoNormal"><span style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399652897773042674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxJRCckGLHpPEHoTgCLZ7EN4l6tyUVCHXNoUgeyeFxcrhXtGu5JY9QxNcbafTzcHbsxX3BLy-sCue21SyXvETPjjiu-llY_zpkbFGoiiRnziPrVrCINN49gIRGCIWwvy0q7pNQPyr9_ObG/s400/PioneerChili1.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div><div class="MsoNormal" style="text-align: center;">I measured out the spices and they were too lovely not to photograph.<br />
<br />
</div><div class="MsoNormal">After the beef has cooked for an hour, place the masa in a medium bowl and pour in the cup of water. Blend together with a fork or a whisk until it forms a smooth paste. Add the masa to the chili and mix well. <br />
</div><div class="MsoNormal">Add the beans and chopped tomatoes and cook on low for ten more minutes. Serve with whatever you like on chili. Sour cream, grated cheese, green onions or white onions all work. We like our chili over rice. You can also cool the chili and freeze it.<br />
<br />
</div><div class="MsoNormal"><span style="-webkit-text-decorations-in-effect: underline; color: #0000ee;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5399652910920129794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZddApJtJI1iLs3iqbMuvwFX2maezqDlELRa8PFOoYMHh3q6IiEc792tv2uPKumQfLW8lgEOVFKp56nThya2dOCmAiO8qRJalDmsHBoJlSNoZV2cT7_sCWiKx3BbZKXv3VjQov_nVKVYhD/s400/PioneerChili2_1.jpg" style="cursor: pointer; display: block; height: 267px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 400px;" /></span><br />
</div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-48681656808993449352009-10-30T10:09:00.000-07:002009-10-30T14:53:13.387-07:00The London Borough Market<div>We spent 11 weeks this past summer living in London.<span> </span>We adored the London Borough Street Market.<span> </span>If you love food, this market is a must-see. <span> </span>The food offerings are remarkable and the energy within the market is terrific.<span> </span>People seemed sincerely happy to be working there, and the visitors to the market have a decidedly positive buzz. Although the place is covered there are a number of huge skylights and as a consequence the light inside was perfect for photography.<span> </span>I spent two very happy Saturday mornings shooting and tasting beautiful food. These are some of the shots I took.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINEG5WBirb_dXQLwQYZgUy8rsHyUdiwms12Ua4TYvaJp0u7OF27jrHsf0zHKllt69P_fASDidAGIxtK9yrl_HraZI8znd3rs6hjk2DsO9PyxIpBsBGNHH-jStxCtFQ4rKUxNk0O9JbuvP/s1600-h/Borough26a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgINEG5WBirb_dXQLwQYZgUy8rsHyUdiwms12Ua4TYvaJp0u7OF27jrHsf0zHKllt69P_fASDidAGIxtK9yrl_HraZI8znd3rs6hjk2DsO9PyxIpBsBGNHH-jStxCtFQ4rKUxNk0O9JbuvP/s400/Borough26a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443967187615890" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsMnDLYvYyeOIY20nG5b7jVP0qAAfA1eaYqWCdGb3puIy5mboEu2MWaor2NCOVFDDVssAgHX1zwgn-u3q1P08hBXd_z7nhD-WnCWL-4ge-4qMCBtS5DTLaBsV8pk5XIeNPG9iEMby8wDy/s1600-h/Borough24a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsMnDLYvYyeOIY20nG5b7jVP0qAAfA1eaYqWCdGb3puIy5mboEu2MWaor2NCOVFDDVssAgHX1zwgn-u3q1P08hBXd_z7nhD-WnCWL-4ge-4qMCBtS5DTLaBsV8pk5XIeNPG9iEMby8wDy/s400/Borough24a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443956576015122" /></a><div style="text-align: center;">I couldn't believe how cute these little cookies were. Nicely crunchy and lightly sweet they were both cute and tasty which is quite the combo. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvj0Stc3uqjNq9TCBxtgjcs7SZ9KyNX2X9V0bg9aiXlEt7f3XaweH1LHs-WS3yCrIRqpgGU0av5OKDYpWnyVIIkpEm6FtpEnrCEdh1rzqI6khwmL6-9To5qou5T_Ddqw63h4WStsjBqDe/s1600-h/Borough23a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvj0Stc3uqjNq9TCBxtgjcs7SZ9KyNX2X9V0bg9aiXlEt7f3XaweH1LHs-WS3yCrIRqpgGU0av5OKDYpWnyVIIkpEm6FtpEnrCEdh1rzqI6khwmL6-9To5qou5T_Ddqw63h4WStsjBqDe/s400/Borough23a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443948277660274" /></a><div style="text-align: center;">Ah yes, more adorable cookies. Same baker.</div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5WfJIOa2GpPs7xrc2UUYPJL-1A8-RFkBl1ygaI5nEiUZJN8OBGxomzPKiJzuP_Lj11bQSAVDfuElxkb7Bty4qjXXmAYF7opgihvxFKNMvy3sPqlAwrHqN0x78aWrJvIFjjpf-VoqF-LV/s1600-h/Borough22a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5WfJIOa2GpPs7xrc2UUYPJL-1A8-RFkBl1ygaI5nEiUZJN8OBGxomzPKiJzuP_Lj11bQSAVDfuElxkb7Bty4qjXXmAYF7opgihvxFKNMvy3sPqlAwrHqN0x78aWrJvIFjjpf-VoqF-LV/s400/Borough22a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443943302337346" /></a><div style="text-align: center;">I'm not sure what these are and I forgot to ask.</div></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHudm3fckiYy9ndimf1Z1qLynrAbLt2lHjo0eVPtK4EkJfrH7OzZVJvIkoqaOTVdoWEJ6Di3tyNUONVhXCvU0XAlOdDpXoZ9x6IQS9RK415LF3za3UueT1YdLPkU5qwBhPz-ZA2oVeKDJ/s1600-h/Borough18a.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRHudm3fckiYy9ndimf1Z1qLynrAbLt2lHjo0eVPtK4EkJfrH7OzZVJvIkoqaOTVdoWEJ6Di3tyNUONVhXCvU0XAlOdDpXoZ9x6IQS9RK415LF3za3UueT1YdLPkU5qwBhPz-ZA2oVeKDJ/s400/Borough18a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443937912572946" /></a><div style="text-align: center;">These are Middle Eastern and made with chick peas.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MBB6XPPVvFOcr0RQ5Yvj_lP8bSdow481fVgwOekGUQPI9-KrQeqNWXbizUyHjTHBqMpnm5-bN2uAqXTsud5M8twN0FJHuyKLvST-y3qP7-uxib_3MY1M21wMyNjDI7R5tAHA5btuXcV_/s1600-h/Borough17a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MBB6XPPVvFOcr0RQ5Yvj_lP8bSdow481fVgwOekGUQPI9-KrQeqNWXbizUyHjTHBqMpnm5-bN2uAqXTsud5M8twN0FJHuyKLvST-y3qP7-uxib_3MY1M21wMyNjDI7R5tAHA5btuXcV_/s400/Borough17a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443173352169794" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgidWCr3k8mUTWdQcSq01wDG2wTrtKR2UQc_d_9UX6Z5cys2BsRMOY1Z3My1USBLiOunN2yU-1tw19XHUf1tOqTL90dwAUE6XsU3tAd7pTZvMlHdIOE1FJkgDpBous8OGq5SlQvyHUqSF/s1600-h/Borough16+(1)a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGgidWCr3k8mUTWdQcSq01wDG2wTrtKR2UQc_d_9UX6Z5cys2BsRMOY1Z3My1USBLiOunN2yU-1tw19XHUf1tOqTL90dwAUE6XsU3tAd7pTZvMlHdIOE1FJkgDpBous8OGq5SlQvyHUqSF/s400/Borough16+(1)a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443165121420338" /></a><div style="text-align: center;">Neal's Yard Dairy sits just adjacent to the Borough Market </div><div style="text-align: center;">and should not be missed either.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOp02Jq7zk3-U12ORvw__yYxwA9p7KCIj8ZCfdDF8PMm8PYGTin8O098I8E8RwUV0bwd5rNn6QX4eANytyLvyHIU6JTGDKxjXRE-OTOHrev3RgzRswLn_-mv-DMjw-bfXPgm07L42HlxRE/s1600-h/Borough14a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOp02Jq7zk3-U12ORvw__yYxwA9p7KCIj8ZCfdDF8PMm8PYGTin8O098I8E8RwUV0bwd5rNn6QX4eANytyLvyHIU6JTGDKxjXRE-OTOHrev3RgzRswLn_-mv-DMjw-bfXPgm07L42HlxRE/s400/Borough14a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443155737920194" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcicbUs9QT1762G1PfnKK4t4FDGDwrVWwlfKIUcejSvprxHc7rorKG8kRlvDfhP4Bc1K-VK1G4oiUl6cfJuFjkalcYCqggwepRyVKTisJpjQNC7U5IF4xrf-kCJ51tRUa73kkM5_YlwfMV/s1600-h/Borough9a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcicbUs9QT1762G1PfnKK4t4FDGDwrVWwlfKIUcejSvprxHc7rorKG8kRlvDfhP4Bc1K-VK1G4oiUl6cfJuFjkalcYCqggwepRyVKTisJpjQNC7U5IF4xrf-kCJ51tRUa73kkM5_YlwfMV/s400/Borough9a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443145127108210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hzI4yaJqZ6rrgADyGNf6_vlfC9pAIaon5PQ18qY-JGtaoKp6RLUyl17F9NSWVtX13wsPe3ycrZokvvy6mxMMorYWYWPuO_zDQRyJI7JwnTTr1mGPMD2P1P5QX-AzaxlJr3K59OCtvCOW/s1600-h/Borough1a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hzI4yaJqZ6rrgADyGNf6_vlfC9pAIaon5PQ18qY-JGtaoKp6RLUyl17F9NSWVtX13wsPe3ycrZokvvy6mxMMorYWYWPuO_zDQRyJI7JwnTTr1mGPMD2P1P5QX-AzaxlJr3K59OCtvCOW/s400/Borough1a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398443137998300946" /></a><p class="MsoNormal"><br /></p> <!--EndFragment--></div>Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com3tag:blogger.com,1999:blog-2932022324564898190.post-86812736479077425532009-10-29T13:08:00.000-07:002009-10-29T13:22:20.528-07:00Chicken Mushroom Soup<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdu2jsY6SoLEo_gH2gg7GCDHwnjVmbmDLCBVRP96mEOOCdEnBTYpl3yFCMcYZTZCa0rZuJHNuJov_7UOQrB7lRwVngW7TLsR6wz1QFmaqruNcpTRoiR7WolianCCjcsw6uABOH0Zl8RGL/s1600-h/ChickenMushroomSoup4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicdu2jsY6SoLEo_gH2gg7GCDHwnjVmbmDLCBVRP96mEOOCdEnBTYpl3yFCMcYZTZCa0rZuJHNuJov_7UOQrB7lRwVngW7TLsR6wz1QFmaqruNcpTRoiR7WolianCCjcsw6uABOH0Zl8RGL/s320/ChickenMushroomSoup4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398117625831041426" /></a><div style="text-align: left;"><br /></div><div style="text-align: left;">It is cold again and I have a lingering cough, so I’m back in the kitchen making chicken soup.<span style="mso-spacerun: yes"> </span>I need to complain, just for a moment, about boxed chicken broth.<span style="mso-spacerun: yes"> </span>Most of it is tasteless.<span style="mso-spacerun: yes"> </span>I know I should make my own.<span style="mso-spacerun: yes"> </span>I should, but I don’t. Boxed broth is one of those time savers that means I actually end up with time to make soup.<span style="mso-spacerun: yes"> </span>I’m certain that if I made homemade chicken broth the only thing we’d have to eat for dinner would be broth.</div> <p class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size:medium;">Chicken Mushroom Soup </span></b></p><p class="MsoNormal" style="text-align: center;"><b><span class="Apple-style-span" style="font-size:medium;"> (10-12 servings)</span></b></p> <p class="MsoNormal"></p><ul><li>1 tablespoon grapeseed oil</li><li>4 half chicken breasts with bones and skin</li><li>1 ½ cups carrots, chopped</li><li>1 ½ cups celery, chopped</li><li>2 medium onions, chopped</li><li>2 leeks, well cleaned and chopped (white part only)</li><li>1 tablespoon butter</li><li>3 32-oz boxes chicken broth (preferably organic)</li><li>1 cup dry white wine</li><li>3 packets chicken flavor liquid concentrate OR 3 cubes chicken bouillon</li><li>20 ounces sliced crimini mushrooms (I use 2 10-oz bags of sliced mushrooms from Trader Joe’s)</li></ul><p></p> <p class="MsoNormal">Heat grapeseed oil in large soup pot.<span style="mso-spacerun: yes"> </span>Add chicken breasts and brown on medium/high heat, about three minutes per side.<span style="mso-spacerun: yes"> </span>They should be golden.<span style="mso-spacerun: yes"> </span>Remove chicken from pot and set aside.<span style="mso-spacerun: yes"> </span></p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaqLTYDMnWCdO8lPP2GfLh4OsiK8lnnCgic2T58t-mQJMKbEDfYQ2PvpemkTOZXUzY6YoWw_oE4lsd1MznvxJW8O_pDW3PtFPqqaHzNRFNvZET8IIQoDQmriXweASc47k56UxO-NCulk9/s320/ChickenMushroomSoup3.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398117628938143986" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p><p class="MsoNormal" style="text-align: center;">This is what your browned chicken breasts should look like.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoroYMI5jpJ2eWGe4dR7F_wiWZ1_M_zEVjnLdRQQ9MO-_HO2kq0gl_S8-GLe6uca2RX0GtHTReg9hPjCyTszXGTQ0N1M6y6Yxs0gj60LeLINNe3R-P98yXI2gjbCB158df4CTxyJWOp-Vf/s320/ChickenMushroomSoup1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398117604574401426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p><p class="MsoNormal" style="text-align: center;">This is what your chopped veggies should look like before they go in the pot.</p><p class="MsoNormal"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcHiPb8VzIS69aJfOqv3nqo6A_2vKqAmEbKUmilpqJ0uBZNzOlyaxhP-9-jf0cYbD1OWcopkiEiO9lO-mnu-idkhmacME8_0duDEyrXtFsVdsS6J3n5O-2GME5NKVlzL9-PWLkcHpAj1k/s320/ChickenMushroomSoup2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5398117615059626530" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p><p class="MsoNormal" style="text-align: center;">This is what your leaks should look like before they go in.</p><p class="MsoNormal"><span style="mso-spacerun: yes"></span>Turn heat down to medium and add celery, carrots, onions, leeks and butter to pot.<span style="mso-spacerun: yes"> </span>Brown the vegetables until they are soft, about 10-12 minutes.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">Add three boxes of chicken broth and the wine to the softened vegetables.<span style="mso-spacerun: yes"> </span>Turn heat up to high and bring broth to a boil.<span style="mso-spacerun: yes"> </span>Immediately turn down to a simmer and add the chicken breasts and any accumulated liquid.<span style="mso-spacerun: yes"> </span>Simmer for 20 minutes.<span style="mso-spacerun: yes"> </span>Do not allow to boil.<span style="mso-spacerun: yes"> </span>Remove chicken breasts from pot and allow to rest on a cutting board.<span style="mso-spacerun: yes"> </span>At this point I taste the soup.<span style="mso-spacerun: yes"> </span>Most of the time I think the flavor is too mild.<span style="mso-spacerun: yes"> </span>This is when I add chicken concentrate or bouillon.<span style="mso-spacerun: yes"> </span>You could also add butter, but I try to keep that to a minimum.<span style="mso-spacerun: yes"> </span>This soup has almost no fat.<span style="mso-spacerun: yes"> </span>I think you’ll find it tastes fuller if you add the recommended amount of chicken concentrate or bouillon.</p> <p class="MsoNormal">While the chicken is resting insert immersion blender in soup and process the softened vegetables and the broth until smooth.<span style="mso-spacerun: yes"> </span>This takes 3-4 minutes.<span style="mso-spacerun: yes"> </span>If you don’t own an immersion blender this can be done in a regular blender in batches, or in a Cuisinart.<span style="mso-spacerun: yes"> </span>The advantage of the immersion blender is fewer dishes to wash and you don’t have move around hot soup.<span style="mso-spacerun: yes"> </span>Once the broth is smooth, add the mushrooms to the soup and simmer for 15 minutes.<span style="mso-spacerun: yes"> </span>While the mushrooms are simmering pull the chicken off of the bone and chop into cubes.<span style="mso-spacerun: yes"> </span>Add chicken cubes back to the pot.<span style="mso-spacerun: yes"> </span>The chicken should be just cooked through.<span style="mso-spacerun: yes"> </span>If it still has pink spots, don’t worry it will finish cooking when you add the chicken cubes back to the pot.<span style="mso-spacerun: yes"> </span>One of the advantages of cooking the chicken this way is that the meat stays really tender and moist.</p> <p class="MsoNormal">Test the soup and adjust the seasoning, adding salt and pepper to taste.<span style="mso-spacerun: yes"> </span>Serve or allow to cool and freeze. </p> <p class="MsoNormal">You could absolutely make this soup without using the immersion blender and just have chunky soup.<span style="mso-spacerun: yes"> </span>I like to mix things up so that some of the time our soup is smooth and sometimes it is chunky.<span style="mso-spacerun: yes"> </span>One of the advantages of smooth soup in my house is that it means my children eat all of their vegetables.<span style="mso-spacerun: yes"> </span>Though they are terrific eaters, they have been known to leave cooked carrots and/or celery at the bottom of a soup bowl.<span style="mso-spacerun: yes"> </span>They don’t leave a drop behind when the broth is smooth.</p> <p class="MsoNormal"><o:p> </o:p></p> <!--EndFragment-->Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-16744410349596299062009-10-25T10:28:00.000-07:002009-10-25T10:33:18.017-07:00Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzdhHD7QBtLms0ez_D8dyhLXde5B2gshjuCbBcYYEv3fseefbzPZUhkKDXn2nW8u44DHS4ZXQYX8NJVGhqNpsGRf_fhitygYHUeMIrtuOFfkTxnh2GriE3DcDR1vJStgQckT_sHa9YMpZ/s1600-h/Potroast1a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzdhHD7QBtLms0ez_D8dyhLXde5B2gshjuCbBcYYEv3fseefbzPZUhkKDXn2nW8u44DHS4ZXQYX8NJVGhqNpsGRf_fhitygYHUeMIrtuOFfkTxnh2GriE3DcDR1vJStgQckT_sHa9YMpZ/s320/Potroast1a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5396591519860196786" /></a><br /><!--StartFragment--> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">I have a cold.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">One of those miserable, horrible, head so stuffy you can hardly think straight, lousy colds.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">All I want is comfort food, and it would be really great if someone would come over and make some for me.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">It made me think of the food my mother makes whenever someone is sick.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">In our house the recuperative food of choice is Pot Roast.</span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">My paternal grandmother was born in Harbin, Manchuria and spent her adult life in New York and then Sacramento.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">She was a wonderful cook.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">One of the most interesting things I inherited from her was her box of New York Times Food Section recipe clippings.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Her food interests were quite broad and it appears that she was more than willing to try things that were well out of her comfort zone.</span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">This post includes her recipe for Pot Roast as remembered and interpreted by my mother.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">It</span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> is total comfort food, tastes great the day it is made and ev</span></span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">en better the next day.</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">My mother makes</span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> this for </span></span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">my family</span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">whenever someone has </span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">to recuperate from something (childbirth, surger</span></span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">y, excessive holiday shopping).</span></span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">My entire</span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> family LOVES this pot roast.</span></span></span><span><span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">It is quite easy to prep, but you do need to be home for most of a morning or an afternoon for it to cook.</span></span></span><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></span></p> <p class="MsoNormal" style="text-align: center;"><span><o:p><b><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Pot Roast (6 servings) </span></span></b></o:p></span></p> <p class="MsoNormal"></p><ul><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">3½ to 4½ lbs pot roast (cross rib, shoulder clod, chuck)</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">4 cloves garlic, minced</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">3 medium onions, cut into 6-8 sections each</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">2 cups celery, chopped in large pieces</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">4 carrots, chopped in large pieces</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">1 red bell pepper, chopped in large pieces</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">1½ teaspoons salt</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">½ teaspoon ground pepper</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">2 tablespoons flour</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">1 bay leaf</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">½ teaspoon thyme</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">a pinch of sugar</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">¼ cup flat leaf Italian parsley, chopped</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">1 14 ½-oz can chopped tomatoes</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">1 6-oz can tomato paste</span></span></span></li><li><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">¾ cup red wine</span></span></span></li></ul><p></p> <p class="MsoNormal"><span style="font-family:";"><o:p><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span></span></o:p></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Pre-heat oven to 450 degrees. </span></span></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">In a heavy fry pan or deep Dutch oven, brown pot roast on both sides in hot olive oil. Remove pot roast from pan to a covered deep oven-safe pot.</span></span></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Brown the onions, garlic and chopped peppers in the pan drippings until soft. Sprinkle vegetables with flour and brown over medium high heat, stirring quickly, 1 minute. </span></span></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the canned tomatoes, bay leaf, tomato paste, red wine, thyme, sugar, chopped parsley, salt and pepper. Stir this mixture until it thickens slightly. Let simmer for 5 minutes uncovered. Correct seasoning.</span></span></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Pour the tomato mixture over the pot roast, spreading evenly. Cover the pan, place pot roast in oven and reduce heat to 300 degrees. Bake 3½ to 4½ hours. 30 minutes before serving add celery and sliced carrots to pan. </span></span></span></p> <p class="MsoNormal"><span style="font-family:";"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;">Serve over flat noodles or mashed potatoes.</span></span><o:p></o:p></span></p> <!--EndFragment-->Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com1tag:blogger.com,1999:blog-2932022324564898190.post-91292838124166896382009-10-21T19:21:00.000-07:002009-10-21T19:33:02.493-07:00Roasted Peppers and Onions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSQZ7Ci92TWZRa20wXL1zk5-gGLySsHswFgFswfbg91cSOWC9kvkN1hmjr3K_fDnpGaH-nrsd4HOb2UqXF5QyylAxgsGJpUh_6FHOQyR30CVLf86nhlb1KpRPUc-_k4t0PvCL4SGcnlIU/s1600-h/RoastedPeppers1a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSQZ7Ci92TWZRa20wXL1zk5-gGLySsHswFgFswfbg91cSOWC9kvkN1hmjr3K_fDnpGaH-nrsd4HOb2UqXF5QyylAxgsGJpUh_6FHOQyR30CVLf86nhlb1KpRPUc-_k4t0PvCL4SGcnlIU/s320/RoastedPeppers1a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5395243972924255026" /></a> <!--StartFragment--> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">My father is visiting which means that there is a great deal of activity in the kitchen.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">My children have all sorts of food requests for him, most of them involve fish and I’ll get to that in due course.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">But first he is roasting some vegetables.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">This is a super easy, fast, fresh dish that should please even the fussiest pre-teen or elementary school-age child.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">I love simple, direct, tasty food.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Besides all of these accolades the peppers are absolutely gorgeous.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Just look at that photo.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Is that splendid, or what?</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></span></p> <p class="MsoNormal" style="text-align: center;"><span><b><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Roasted Peppers and Onions </span></span></b></span></p><p class="MsoNormal" style="text-align: center;"><span><b><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">with Green Olives and Capers</span></span><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span></b></span></p><p class="MsoNormal" style="text-align: center;"><span><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#FFFFFF;"></span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">(4 servings)</span></span></b></span></p> <p class="MsoNormal"></p><ul><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">2 red bell peppers cut in large pieces</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">1 pint or 16 ounces mini sweet bell peppers, whole</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">3 small yellow onions, quartered</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">1/3 cup pimento stuffed green olives</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">1 tablespoon capers</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">2 tablespoons olive oil</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">½ teaspoon dried oregano</span></span></li><li><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">salt and pepper</span></span></li></ul><p></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 400 degrees.</span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Drizzle olive oil in a 2-quart casserole dish so that the roasted vegetables do not stick to the dish.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Place all of the vegetables in the casserole dish.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Toss with the olive oil, salt and pepper.</span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Place the casserole dish in the oven.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Roast for 45 minutes.</span></span><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">Toss the vegetables gently every 15 minutes.</span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size:small;">When ready to serve sprinkle ½ teaspoon dried oregano over the top.</span></span><o:p></o:p></span></p> <!--EndFragment-->Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-28385402395833591972009-10-19T19:07:00.000-07:002009-10-19T19:38:44.908-07:00Chicken Soup<div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUo-HrXefoO_Jn4-gXz6ufvAovezzvqcp4CaBaaNehGT9pBoiGlVaOFVyS9RJv7XHQetVSSXrYGZtYCrP_Ns0boGAF27yb7yNIfrBdEq0U6PB4Ep90ynaHCBi6GLusSSu-5LF79ssFf-S/s1600-h/ChickNoodle2a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdUo-HrXefoO_Jn4-gXz6ufvAovezzvqcp4CaBaaNehGT9pBoiGlVaOFVyS9RJv7XHQetVSSXrYGZtYCrP_Ns0boGAF27yb7yNIfrBdEq0U6PB4Ep90ynaHCBi6GLusSSu-5LF79ssFf-S/s320/ChickNoodle2a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394499927954044226" /></a><span class="Apple-style-span" style="font-size: small;"><br /> </span><!--StartFragment--><p class="MsoNormal"><span class="Apple-style-span" style="color:#242423;"><span class="Apple-style-span" style="font-size: small;"> </span><!--StartFragment--></span></p><span class="Apple-style-span" style="color:#242423;"><p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">It was cold in Los Angeles for exactly two days and I managed to make and consume a delicious batch of chicken soup before the hot weather returned with a vengeance. One has to jump on these opportunities when one gets them if one lives in LA. On a cold day you cannot do better than homemade chicken noodle soup. It does in fact feed the soul.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">I was chatting the other night with a friend who cooks for her family every day, but does not consider herself a “cook.” One of the things she doesn’t make is soup. This is in part because the chopping required seems daunting to her, but in addition she is opposed to the need to be home for hours while tending the soup. I tried to reassure her on both counts. First, I think even 6 and 8 year olds can be taught to safely chop vegetables for soup. Give them a steak knife, not a chopping knife, and show them how to keep their fingers out of the way of the sharp part of the tool. Set the kids far enough apart that they won’t get in each other’s way. The great thing about soup is that it really doesn’t matter what the chopped carrots or celery look like, so it is a perfect starting point for kids. My children take enormous pride in meals they’ve helped prepare and the prep takes half the time if they chop the vegetables for me. Beyond this, many grocery stores now sell chopped vegetables. Trader Joe’s, Whole Foods, Ralph’s – they’ve all got chopped carrots, celery and onions if you cannot bring yourself to spend ten minutes with a knife and cutting board. The next point is truthfully, I don’t make any soup that takes more than 30 minutes of prep work and 60-90 minutes of cooking time. I don’t have the patience. Some of my favorite soup recipes only take 45-50 minutes total to pull together (I’ll post some of the quickies soon). </span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">This post includes two recipes for chicken soup. The first is my father’s basic Chicken Noodle Soup, and the second is my recipe for Chicken Chowder. Both my father and I suffer from serious soup addictions. We make soup, A LOT. I can make soup with just about any combination of ingredients. It is my failsafe meal. When I cannot find the energy or inspiration for something complex, I set my sights on soup.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">My father puts a single jalapeno chili in his soup recipe. Even without the seeds, it packs a punch. Those with chili sensitive palates would do well to leave it out. </span></span></span></span></p> <p class="MsoNormal" style="text-align: center;"><b><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Chicken Noodle Soup (10-12 servings)</span></span></span></span></b></p> <p class="MsoNormal"></p><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">3 quarts of chicken or vegetable broth</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 3-5 pound chicken, rinsed and quartered</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 large onions, quartered</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">4 medium carrots, cut in large pieces</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">4 stalks celery, cut in large pieces</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">¼ cup Italian flat leaf parsley, chopped</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 parsnip, cut in large pieces</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 whole cloves of garlic</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 whole shallot (do not cut up)</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 green jalapeno chili, cut in half lengthwise and seeded</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon white pepper</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">½ teaspoon black pepper</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 half package flat whites-only egg noodles</span></span></span></li></ul><p></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Bring first twelve ingredients to a boil in a large stockpot. Lower to simmer. Simmer uncovered for 90 minutes. Skim the surface of the soup to remove foam and fat. </span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Turn off burner. Put a large colander inside a large pot or bowl. Drain soup through colander. Return broth to the stockpot.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Separate the chicken from the vegetables. Discard garlic cloves, shallots and jalapeno chili. When cool enough to handle cut the vegetables into medium dice and return the vegetables to the soup pot. When the chicken is cool enough to handle hand strip the chicken from the bones. Return chicken meat to the soup pot.</span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Cook the noodles according to the directions on the package. Drain and add to soup. Mazel Tov!</span></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lQk9UrYS-epKDrSvH01_U9waFFSi96whn5Lji3qX4V0xXETdNq_AGsdfGnTcHH1iBtFQh1Gu8Jy5h7PkFLOgofQFu3bDS5W215jh4YRcPdMv2mXCyF1nwSgy2HDbRqC09vllROy1AYDC/s320/ChickChow1a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5394503961764696594" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">This next recipe is one of my favorites. If you have slightly vegetable averse children, this is a particularly good choice. It has double the vegetables. The first batch of vegetables are blended into the broth, and the second batch is chopped. My children adore this soup. It freezes well.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal" style="text-align: center;"><b><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Chicken Chowder (8-10 servings)</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></b></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal"></p><ul><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons olive oil (any quality will do)</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons butter</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 large whole chicken (preferably organic), cut into 8 pieces</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 medium onions, diced</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">4 cups carrots, diced</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 leeks, carefully washed and diced</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 heads celery, trim tops off (discard) and dice</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">2 large russet or yukon gold potatoes, peeled and diced</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 cup dry white wine</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">8 cups chicken broth</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 14-ounce package frozen sweet white corn</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1 cup frozen petite whole onions</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">1-2 cups cream, half & half or whole milk</span></span></span></li><li><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">salt and pepper to taste</span></span></span></li></ul><p></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Heat oil and butter in large stock pot. Salt and pepper chicken. Brown the chicken on both sides (about 4 minutes per side on medium-high heat). Remove chicken from pot and place in bowl while you prepare the vegetables. Brown onions, two cups carrots, one head celery, and the leeks until soft over medium heat. Approximately 12-15 minutes.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Add white wine and chicken broth. Bring to simmer. Add chicken and potatoes. Simmer until chicken is cooked through, approx 20 minutes. While cooking skim foam and fat off of the top. Remove chicken once cooked through and place on a cutting board to cool.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Place immersion blender in soup pot and blend until broth is smooth OR if you don’t own an immersion blender, blend soup in batches in either a Cuisinart or a blender. The only real advantage of the immersion blender is that it reduces the dishes you need to do afterwards.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></o:p></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Tear cooled chicken into small, bite-size pieces. Return to pot with two cups carrots, the second head of celery, frozen corn, frozen onions and cream (or half & half, or milk). Cook an additional 15-20 minutes until carrots and celery are just tender. Don’t overcook. Add salt and pepper to taste. Skim fat off of the top again. Serve.</span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-size: small;">Note: I find that commercial chicken broth is quite bland, but I rarely have the time or inclination to make my own chicken broth. As a consequence I often add bouillon or liquid chicken broth concentrate to soups to make them richer in flavor. I recommend adding one or the other to this soup if you use commercial stock as its base. I use Trader Joe’s “Reduced Sodium Liquid Concentrate, Chicken Flavor” or “Savory Choice Liquid Chicken Broth” which is carried by Whole Foods and a number of other retailers. They are small packets that come in a small box. You can add one packet at a time and taste the soup after each addition. For a batch of soup this large I often add four packets. I’m partial to the turkey flavored concentrates because they have a bit more gusto than the chicken – but that is just a personal preference.</span></span></span><o:p></o:p></span></p> <!--EndFragment--> </span><p></p> <!--EndFragment-->Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com0tag:blogger.com,1999:blog-2932022324564898190.post-83036668040387287392009-10-14T21:04:00.000-07:002009-10-19T19:37:05.591-07:00Chicken Cachengo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2zXxyP34_ok29LwAWxJ8Vwq5Dw2Xyw8Inx0C3RZZZZY9JdTol-bdx-3R3lozOirAUQS_PSayNtRPrYRqERtB43tCES9Fe4OzgCJG9pbgY54xknPuHOi9E-rfC5yYU951lOuFg36YYykh/s1600-h/Borough1a.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2zXxyP34_ok29LwAWxJ8Vwq5Dw2Xyw8Inx0C3RZZZZY9JdTol-bdx-3R3lozOirAUQS_PSayNtRPrYRqERtB43tCES9Fe4OzgCJG9pbgY54xknPuHOi9E-rfC5yYU951lOuFg36YYykh/s320/Borough1a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5392674128331945986" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"> <!--StartFragment--> </span></p><span class="Apple-style-span" style="font-family:'trebuchet ms', serif;"><p class="MsoNormal"><!--StartFragment--> </p><p class="MsoNormal"><br /></p> <!--EndFragment--> <p></p> <!--EndFragment--> </span><p></p> <!--StartFragment--> <p class="MsoNormal">My family loves food.<span style="mso-spacerun: yes"> </span>We love to cook and we love to spend time together in the kitchen.<span style="mso-spacerun: yes"> </span>At home my sister and I often spend our Sunday afternoons trying something new in the kitchen.<span style="mso-spacerun: yes"> </span>My boys (now 8 and 10) are able sous-chefs, handy with a sharp knife for chopping, capable of whisking, blending, beating, stirring, and tasting.<span style="mso-spacerun: yes"> </span>Family holidays often center in and around the kitchen.<span style="mso-spacerun: yes"> </span>A glass of wine in hand and a story to tell, my father never tires of pulling a meal together, whether for 4 or 14.<span style="mso-spacerun: yes"> </span>My mother sails in, particularly in times of trouble, quick to make a pot roast and some homemade applesauce (recipes to follow).<span style="mso-spacerun: yes"> </span>My grandmother could out-cook folks a quarter of her age.<span style="mso-spacerun: yes"> </span>We’d be in our sixth hour of making jam or baking cookies, ant the rest of us were slumped on one chair or another and my grandmother would still be standing, not a word of complaint.</p> <!--EndFragment--> <p class="MsoNormal">This blog is loosely based on a family cookbook I edited and photographed two years ago.<span style="mso-spacerun: yes"> </span>The cookbook, “Inside the Kaganoff Kitchen,” brought together recipes that we, as a family, have made again and again over the years.<span style="mso-spacerun: yes"> </span>Some are festive holiday foods and others are simple fare suitable for a busy weeknight with homework to do and instruments to practice.<span style="mso-spacerun: yes"> </span></p> <p class="MsoNormal">The first two recipes I’m going to post are variations on a theme.<span style="mso-spacerun: yes"> </span>My father makes a dish in the wintertime we call “Chicken Cachengo” which is a humorous name that combines Chicken Cacciatore with Chicken Morengo.<span style="mso-spacerun: yes"> </span>He was inspired to create this dish one year when we were skiing in Deer Valley and he needed something to warm our insides and fuel us for the next day’s skiing.<span style="mso-spacerun: yes"> </span>This dish does just the trick, and we’ve been making it ever since.<span style="mso-spacerun: yes"> </span>This makes a great party meal.<span style="mso-spacerun: yes"> </span>All of the work can be done in advance.<span style="mso-spacerun: yes"> </span>It can even be made the day before and reheated on the stovetop (NOT the microwave – puh-lease) and then served.<span style="mso-spacerun: yes"> </span>The second recipe I’m going to post is my version of the same dish.<span style="mso-spacerun: yes"> </span>Both of them feed a crowd, prep well in advance, and taste even better on the second day.</p> <p class="MsoNormal" style="text-align: center;"><b><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Chicken Cachengo (10 servings)</span><span class="Apple-style-span" style=" font-weight: normal; font-size:15px;"> </span></span></b></p> <p class="MsoNormal" style="mso-pagination:none;mso-layout-grid-align:none; text-autospace:none"></p><ul><li><span class="Apple-style-span">2 tablespoons grapeseed or olive oil</span></li><li><span class="Apple-style-span">2 whole chickens cut into 8 pieces</span></li><li><span class="Apple-style-span">2 large onions, coarsely chopped</span></li><li><span class="Apple-style-span">2 shallots, finely diced</span></li><li><span class="Apple-style-span">½ teaspoon crushed red pepper flakes</span></li><li><span class="Apple-style-span">½ cup dry white wine</span></li><li><span class="Apple-style-span">2 red bell peppers, seeded and coarsely chopped</span></li><li><span class="Apple-style-span">6 stalks celery, coarsely chopped</span></li><li><span class="Apple-style-span">1 cup carrots, coarsely chopped</span></li><li><span class="Apple-style-span">20 ounces cremini mushrooms, coarsely chopped</span></li><li><span class="Apple-style-span">1 35-ounce can peeled Italian tomatoes, with juice</span></li><li><span class="Apple-style-span">1 12-ounce jar pitted Kalamata olives</span></li><li><span class="Apple-style-span">½ teaspoon thyme</span></li><li><span class="Apple-style-span">½ teaspoon Herbs de Provence</span></li><li><span class="Apple-style-span">32 ounces chicken broth</span></li><li><span class="Apple-style-span">1 15-ounce can tomato sauce</span></li><li><span class="Apple-style-span">3 ounces tomato paste</span></li><li><span class="Apple-style-span">2 tablespoons sugar</span></li><li><span class="Apple-style-span">flat leaf Italian parsley for garnish</span></li></ul><p></p> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p> <span class="Apple-style-span" style="font-size:medium;">Heat grapeseed oil in large skillet. Generously salt and pepper the chicken pieces. Brown chicken pieces in skillet over medium high heat until skin is slightly golden, approximately 10-12 minutes. Remove chicken from pot and set aside. Drain off all but ¼ cup pan drippings.</span><span class="Apple-style-span" style="font-size:medium;"> </span></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Sauté onions, shallots and red pepper flakes over medium high heat until golden, about 10-12 minutes.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Add white wine to onion/shallot mixture; cook 2 minutes.</span><span class="Apple-style-span" style="font-size:medium;"> </span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Add bell pepper, carrots, and celery; sauté 2 more minutes.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Add chicken back to pot. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add chicken broth; turn up heat and bring to a boil. Turn down to simmer. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Break up Italian tomatoes in the can and then add them plus their juices, the olives, tomato sauce, tomato paste, mushrooms, thyme, Herbs de Provence and sugar. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Simmer one hour. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">While the chicken is cooking skim off the fat. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Taste. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Adjust seasoning with salt and pepper.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Serve in low bowl over crusty bread. Sprinkle with flat leaf parsley to garnish.</span></span></p><p class="MsoNormal"><span style="font-family:Georgia;font-size:11.0pt;"><span class="Apple-style-span"> </span></span></p> <p class="MsoNormal" style="text-align: center;"><b><span style="font-family:Georgia;">Chicken and Sausage Stew (6-8 servings)</span></b></p> <p class="MsoNormal"></p><ul><li><span class="Apple-style-span">2 lbs sweet Italian sausage, cut into rounds (I’m a big fan of Trader Joe’s Sweet Italian sausage)</span></li><li><span class="Apple-style-span">6 large chicken thighs (my children like them boneless) or 1 whole chicken, cut up</span></li><li><span class="Apple-style-span">3 cups onions, chopped</span></li><li><span class="Apple-style-span">3 cups red bell pepper, chopped</span></li><li><span class="Apple-style-span">6 garlic cloves, finely diced</span></li><li><span class="Apple-style-span">3 tablespoons fresh or dried oregano, chopped</span></li><li><span class="Apple-style-span">2 tablespoons fresh or dried thyme, chopped</span></li><li><span class="Apple-style-span">1 tablespoon paprika</span></li><li><span class="Apple-style-span">1 1/2 tablespoons flour</span></li><li><span class="Apple-style-span">2 14 1/2-oz cans diced tomatoes with juices</span></li><li><span class="Apple-style-span">1 14½-oz can chicken broth</span></li><li><span class="Apple-style-span">1 cup dry white wine</span></li><li><span class="Apple-style-span">¾ cup pimiento-stuffed olives, sliced</span></li><li><span class="Apple-style-span">flat leaf Italian parsley for garnish</span></li></ul><p></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Sauté sausage in a heavy pot over medium-high heat until golden brown, about 4 minutes. Using a slotted spoon, transfer browned sausage to a large bowl. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Sprinkle chicken lightly with salt and pepper. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add chicken to pot and cook until golden brown, about 4 minutes per side. Using slotted spoon transfer chicken to bowl with sausage. Drain off all but ¼ cup pan drippings.</span><span class="Apple-style-span" style="font-size:medium;"> </span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">In the reserved pan drippings sauté onions and peppers until soft, about 10-12 minutes. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add garlic, oregano, thyme, and paprika. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Sauté 2 minutes. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add flour and sauté 1 minute. Return sausage, chicken and any accumulated juices to the pot. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add tomatoes with juices, chicken broth and wine. Bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 25 minutes.</span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">While chicken is cooking use a flat spoon to skim off the fat.</span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Uncover pot. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Add olives and simmer until chicken is very tender and liquid is reduced, about 45 minutes. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Season to taste with salt and pepper. </span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Serve in a low, flat bowl over a piece of toasted crusty country bread.</span><span><span class="Apple-style-span" style="font-size:medium;"> </span></span><span class="Apple-style-span" style="font-size:medium;">Sprinkle with chopped flat leaf parsley for garnish.</span></span></p> <!--EndFragment-->Rachel Kaganoff Sternhttp://www.blogger.com/profile/01039706974970732817noreply@blogger.com2