tag:blogger.com,1999:blog-16261518768219414432024-03-14T06:00:26.668-07:00scratch thatLaurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1626151876821941443.post-30586409518828921742012-06-15T19:54:00.000-07:002012-06-15T20:22:38.812-07:00Strawberry Cake with Cream Cheese Buttercream Frosting<div style="text-align: center;">
<a href="http://www.flickr.com/photos/laurennoel/7376750462/" title="jbday4 by lesyeuxbleu33, on Flickr"><img alt="jbday4" height="500" src="http://farm8.staticflickr.com/7090/7376750462_4a7e042dd6.jpg" width="375" /></a></div>
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<span style="letter-spacing: 0.0px;">My husband's thirtieth birthday was yesterday. He requested a very specific cake for the occasion, a strawberry cake with cream cheese frosting. I'm pretty sure that Jeff wouldn't care if I made it with a box mix and frosting from a can, but I just couldn't live with myself if I did that. Gross.</span></div>
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<span style="letter-spacing: 0.0px;">This baby is from scratch, and I'm really happy with the results.</span></div>
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<span style="letter-spacing: 0.0px;">The recipes I used are from two different sources. <a href="http://thekitchn.com/"><span style="letter-spacing: 0.0px color: #000099; text-decoration: underline;">The Kitchn</span></a> and Martha Stewart's <a href="http://marthastewart.com/"><span style="letter-spacing: 0.0px color: #000099; text-decoration: underline;">website.</span></a> </span></div>
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<span style="letter-spacing: 0.0px;">Enjoy!</span></div>
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<b>Strawberry Cake </b></h3>
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<b></b><span class="Apple-style-span" style="color: #000099; font-size: 16px; font-weight: normal;"><b><span class="Apple-style-span" style="font-size: x-small;">(</span></b><a href="http://www.thekitchn.com/recipe-hot-pink-raspberry-cake-83107"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: x-small;">adapted from thekitchn.com</span></b></span></a><b><span class="Apple-style-span" style="font-size: x-small;">)</span></b></span></h3>
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<span class="Apple-style-span" style="color: #000099; font-weight: normal;"><b></b></span><span class="Apple-style-span" style="font-weight: normal;"><i><span class="Apple-style-span" style="font-size: x-small;">makes 2 8" round layers</span></i></span></h3>
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<span style="letter-spacing: 0px;">1/2 cup shortening</span></div>
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<span style="letter-spacing: 0px;">1 1/2 cups sugar</span></div>
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<span style="letter-spacing: 0px;">3 eggs</span></div>
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<span style="letter-spacing: 0px;">2 1/4 cups flour</span></div>
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<span style="letter-spacing: 0px;">1 tsp salt</span></div>
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<span style="letter-spacing: 0px;">3 1/2 tsp baking powder</span></div>
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<span style="letter-spacing: 0px;">1 1/4 cups whole milk</span></div>
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<span style="letter-spacing: 0px;">1 strawberry Jell-O packet (3 oz)</span></div>
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<span style="letter-spacing: 0px;">1/2 10-oz package of strawberries, slightly thawed and pureed</span></div>
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<span style="letter-spacing: 0px;">Preheat the oven to 325°F. Grease two 8" round cake pans with butter or baking spray and dust with flour. Make sure to tap out the excess.</span></div>
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<span style="letter-spacing: 0px;">Cream the shortening and the sugar together in the bowl of an electric stand mixer. Add the remaining ingredients in order starting with the eggs. Mix for 30 seconds at a low speed and then high for 3 minutes. The batter will be the consistency of thick, melted strawberry ice cream. </span></div>
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<span style="letter-spacing: 0px;">Pour into the cake pans and bake for 35-40 minutes, or until a toothpick comes out clean.</span></div>
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<span style="letter-spacing: 0px;">Cool on a wire rack for 15 minutes, then flip each pan over onto the rack, tapping gently to remove the cakes. </span></div>
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<span style="letter-spacing: 0px;">Let the cakes cool completely before frosting.</span></div>
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<b>Cream Cheese </b></h3>
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<b>Buttercream Frosting </b></h3>
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<b></b><span class="Apple-style-span" style="color: #000099; font-size: 16px; font-weight: normal;"><b><span class="Apple-style-span" style="font-size: x-small;">(<span class="Apple-style-span" style="color: black;">adapted from</span> </span></b><a href="http://www.marthastewart.com/332871/cream-cheese-buttercream-frosting"><span style="letter-spacing: 0px; text-decoration: underline;"><b><span class="Apple-style-span" style="font-size: x-small;">MarthaStewart.com</span></b></span></a><b><span class="Apple-style-span" style="font-size: x-small;">)</span></b></span></h3>
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<span style="letter-spacing: 0px;">2 (8 oz) packages of cream cheese at room temp</span></div>
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<span style="letter-spacing: 0px;">1 cup (2 sticks) unsalted butter at room temp</span></div>
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<span style="letter-spacing: 0px;">1 (2 lb) bag of confectioners' sugar</span></div>
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<span style="letter-spacing: 0px;">2 teaspoons vanilla extract (I prefer clear in this application)</span></div>
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<span style="letter-spacing: 0px;">Place cream cheese and butter in the bowl of your electric stand mixer. Beat with the paddle attachment until creamy, about 30 seconds.</span></div>
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<span style="letter-spacing: 0px;">Add sugar in parts, using a spatula to scraped down the sides of the bowl as needed.</span></div>
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<span style="letter-spacing: 0px;">Add vanilla and mix at a medium speed until fluffy. (I prefer to use my whisk attachment for this so I can add a bit of air for extra fluffiness)</span></div>
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<span style="letter-spacing: 0px;">(This recipe will most likely make more frosting than you'll, but it's better safe than sorry. It's pretty tasty on graham crackers, I promise.)</span></div>
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</div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com0tag:blogger.com,1999:blog-1626151876821941443.post-25465938301967635532012-05-29T19:41:00.000-07:002012-05-29T19:45:39.939-07:00The Unitasker<div style="text-align: center;">
<a href="http://www.flickr.com/photos/laurennoel/7299081776/" title="unitasker by lesyeuxbleu33, on Flickr"><img alt="unitasker" height="500" src="http://farm8.staticflickr.com/7221/7299081776_2b570b7bd3.jpg" width="375" /></a><br />
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The "Unitasker," a word coined by the infamous Mr Alton Brown. This word has become a part of my every day vocabulary... just don't look it up in the Websters Dictionary. Tonight as I was making dinner I realized that even though Alton frowns upon many unitaskers, there are so many I couldn't live without. So, in "Lauren" fashion, I thought I'd write up a little list of my favorites.</div>
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<b><u>The Unitasking Loves of My Culinary Life</u></b><br />
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<b>My Garlic Press: </b><br />
<b></b>I'm sorry, but smashing your garlic with the side of your knife just seems violent. That, and all the good garlicy juice stays on your "smashing" surface. You shalt not waste garlicy juices is the 11th commandment.<br />
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<b>My Tongs: </b><br />
<b></b>Well, you could argue that this isn't really a unitasker, but it could be. A good pair of tongs is vital in my kitchen. I use it for the grill, to dress pasta, to toss salad... everything. <br />
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<b>My Wine Key: </b><br />
<b>'</b>Nuff said.<br />
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<b>My Mortar and Pestle: </b><br />
<b></b>There is something so satisfying about crushing spices with a marble mortar and pestle. Did you have a bad day at work? Crush some star anise with this baby and everything will be better. Promise.<br />
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<b>My Splatter Screen: </b><br />
<b></b>Save yourself some cleaning time and buy a splatter screen. No joke.<br />
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<b>My Pizza Stone: </b><br />
<b></b>I usually leave my stone in the oven.. mostly because I forget it's in there.... But anyway, I'll never ever make a pizza without it, even a crappy frozen one. It can be used for other things besides pizza, but who cares.<br />
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<b>My Cherry Pitter: </b><br />
Try to pit three pounds of fresh cherries without one. I dare you.<br />
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<b>My Zester:</b><br />
It seriously changed my culinary life. Seriously.</div>
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Do you have a favorite unitasker?</div>
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<b><br /></b></div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com2tag:blogger.com,1999:blog-1626151876821941443.post-13090622343278521882012-05-21T15:10:00.001-07:002012-05-21T15:24:41.526-07:00DIY: Hummus<div style="text-align: center;">
<a href="http://www.flickr.com/photos/laurennoel/7244724912/" title="hummus5 by lesyeuxbleu33, on Flickr"><img alt="hummus5" height="500" src="http://farm8.staticflickr.com/7216/7244724912_a55d94c7ff.jpg" width="375" /></a>
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Woah! I'm back? Well, really I'm on vacation and blogging just seemed like the sort of thing you do on vacation. Anyway. This is my take on Hummus. It's completely DIY and a little rough around the edges, but who cares when it tastes so good? </div>
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<b>The Tahini</b></div>
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The first issue when making hummus is the tahini. It is really expensive (like upwards of $7 expensive) when you buy it pre-made. This is what I do... </div>
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<a href="http://www.flickr.com/photos/laurennoel/7244724716/" title="hummus by lesyeuxbleu33, on Flickr"><img alt="hummus" height="500" src="http://farm8.staticflickr.com/7089/7244724716_dee71e17b7.jpg" width="375" /></a></div>
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<u>DIY Tahini </u></div>
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(adapted from thekitchn.com)</div>
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2 cups of white sesame seeds</div>
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1/4 extra virgin olive oil<br />
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1. Heat a heavy bottom skillet over med-high heat. Add seeds and toast until slightly golden. This takes about two minutes and you'll start to smell toasty-ness. I usually stir it around with a wooden spoon a bit, just to prevent it from burning. Remove from burner and let the seeds cool completely.<br />
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<a href="http://www.flickr.com/photos/laurennoel/7244724732/" title="hummus2 by lesyeuxbleu33, on Flickr"><img alt="hummus2" height="500" src="http://farm9.staticflickr.com/8008/7244724732_d27661bd58.jpg" style="cursor: move;" width="375" /></a></div>
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2. Next, add seeds and the olive oil to your food processor. Blend until it has the consistency of peanut butter. Make sure to scrape down the sides of the bowl every once in awhile to get all the seeds.</div>
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<a href="http://www.flickr.com/photos/laurennoel/7244724742/" title="hummus3 by lesyeuxbleu33, on Flickr"><img alt="hummus3" height="500" src="http://farm8.staticflickr.com/7219/7244724742_d321a640d6.jpg" width="375" /></a>
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Tada! You have DIY tahini.</div>
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<b>The Hummus</b></div>
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Now here's the good stuff. Remember that this is completely adaptable. Do you like more garlic, hate lemon or want to add some fresh herbs??? Do it. Why not? Be adventurous. This is why I say it's DIY. I prefer a lot of lemon and others do not. Such is life.</div>
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<u>DIY Hummus: My Style</u></div>
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(Also adapted from thekitchn.com)</div>
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1 16 oz can of Garbonzo beans, drained and rinsed</div>
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1/2 tsp kosher salt</div>
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2 tbl olive oil</div>
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1/4 cup Tahini<br />
2 cloves of garlic, smashed</div>
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1 whole preserved lemon (lemon juice can be substituted)</div>
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1 tsp cumin</div>
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1/2 tsp smoked paprika</div>
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<a href="http://www.flickr.com/photos/laurennoel/7244724726/" title="hummus1 by lesyeuxbleu33, on Flickr"><img alt="hummus1" height="500" src="http://farm6.staticflickr.com/5445/7244724726_068fe126d4.jpg" style="cursor: move;" width="375" /></a></div>
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1. Place all ingredients (except for the olive oil) in your processor. </div>
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<a href="http://www.flickr.com/photos/laurennoel/7244724898/" title="hummus4 by lesyeuxbleu33, on Flickr"><img alt="hummus4" height="500" src="http://farm9.staticflickr.com/8011/7244724898_01b916a436.jpg" width="375" /></a></div>
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2. Blend for a few seconds and then slowly drizzle the oil while the processor is running. Make sure you check your consistency, it took me a few tries to get it the way we like it it.</div>
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<a href="http://www.flickr.com/photos/laurennoel/7244724912/" title="hummus5 by lesyeuxbleu33, on Flickr"><img alt="hummus5" height="500" src="http://farm8.staticflickr.com/7216/7244724912_a55d94c7ff.jpg" width="375" /></a>
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3. Eat.<br />
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Yup, that's it! Simple as ever. I like this with pita chips, but my husband likes carrots better. Do what you want with it, and eat what you want with it. </div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-14011775385275523282012-04-17T16:29:00.004-07:002012-04-17T16:29:58.435-07:00I Bet Yah Didn't Know: The Fork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuJcDPAc8xJWFijqcn_4Z1c9pd2phgxbklVfu88AVvQsAFwfqXj3VmmEO0_AWiJVtbxAzFGhpsHBMVoX4tGBsAIwHQq87FE_ozpa6Wy2QtPSmznSafe9HPdGb0mPbTsVg21sp6IDz0sQ/s1600/img2b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuJcDPAc8xJWFijqcn_4Z1c9pd2phgxbklVfu88AVvQsAFwfqXj3VmmEO0_AWiJVtbxAzFGhpsHBMVoX4tGBsAIwHQq87FE_ozpa6Wy2QtPSmznSafe9HPdGb0mPbTsVg21sp6IDz0sQ/s1600/img2b.jpg" /></a></div>
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West Elm</div>
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I have to admit, I love useless knowledge. For some reason, amazing someone with a "Did you know" line is super fun. Whatevs, I'm a dork. </div>
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Today I found an article originally posted on the <a href="http://underthetuscangun.com/">Under the Tuscan Gun</a>. It's all about the <a href="http://underthetuscangun.com/talk/foodography/la-buona-forchetta-the-good-fork/">fork</a>, an object which is commonplace in our society and often taken for granted. But, did you know it hasn't been around that long? Read the <a href="http://underthetuscangun.com/talk/foodography/la-buona-forchetta-the-good-fork/">article</a> for yourself!</div>
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Happy Tuesday</div>
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<br />Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-67517380767128603972012-03-31T16:55:00.002-07:002012-03-31T17:05:05.028-07:00Quick Bites: Bacon Wrapped Water Chestnuts<div style="text-align: center;">
<a href="http://www.flickr.com/photos/laurennoel/6887329348/" title="chestnuts by lesyeuxbleu33, on Flickr"><img alt="chestnuts" height="500" src="http://farm8.staticflickr.com/7115/6887329348_0f10a2f49a.jpg" width="375" /></a></div>
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Every once in awhile something awesome happens. In this case KU made it to the Final Four. (And they said they couldn't do it.. tisk tisk). So tonight DH and I are headed to a friends' new photo studio to watch the game on their big projector. </div>
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Anyway, I thought I'd contribute to the party. I made some bacon wrapped water chestnuts. They're SO quick it's ridiculous. </div>
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<a href="http://www.flickr.com/photos/laurennoel/7033423619/" title="chestnut4 by lesyeuxbleu33, on Flickr"><img alt="chestnut4" height="500" src="http://farm8.staticflickr.com/7065/7033423619_f13982a6e6.jpg" width="375" /></a></div>
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Oh wait.. Did I mention they were stinking cheap too? Yeah, that's pretty awesome. So, let me prove to you how easy this was...</div>
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Bacon Wrapped Water Chestnuts</div>
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1 package of bacon, preferably thin sliced</div>
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3 cans of whole water chestnuts</div>
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Brown Sugar</div>
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Kosher Salt</div>
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1. Cut the bacon into thirds. </div>
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2. Drain and rinse the water chestnuts, pat dry.</div>
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3. Wrap each chestnut in a third strip of bacon, secure with a toothpick. Set on a baking rack of some sort which is placed on a foil lined baking sheet.</div>
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4. Once all the chestnuts are prepared sprinkle with brown sugar.</div>
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5. Bake in a 375 degree oven until crispy on the edges. This step took me maybe 20 minutes, but it does depend on your oven.</div>
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6. Remove from the oven when done and sprinkle with an additional bit of brown sugar and a few pinches of kosher salt.</div>
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7. Eat.</div>
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<a href="http://www.flickr.com/photos/laurennoel/7033423553/" title="chestnut3 by lesyeuxbleu33, on Flickr"><img alt="chestnut3" height="500" src="http://farm8.staticflickr.com/7240/7033423553_8266185f8e.jpg" style="cursor: move;" width="375" /></a></div>
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Simple. Right? </div>
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All together this cost me about $8.00 for 50 pieces. I don't think that's a bad deal at all.<br />
What is your favorite game time food?<br />
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P.S: Rock Chalk Jayhawk Go KU!<br />
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<br /></div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-33125819189429772772012-03-15T20:58:00.000-07:002012-03-15T20:58:26.514-07:00Food for Thought: Pink Slime<div style="text-align: center;"><div style="line-height: 0px; padding-bottom: 2px;"><a href="http://pinterest.com/pin/6473993184382943/" target="_blank"><img border="0" height="300" src="http://media-cdn4.pinterest.com/upload/6473993184382943_ajmWaXdP_c.jpg" width="400" /></a></div><div style="float: left; padding-bottom: 0px; padding-top: 0px;"><div style="color: #76838b; font-size: 10px;">Source: <a href="http://www.google.com/imgres?q=pink+slime+image&hl=en&sa=X&rls=com.microsoft:en-us&biw=1093&bih=498&tbm=isch&prmd=imvnsu&tbnid=jxDcZPyHDIaidM:&imgrefurl=http://www.theblaze.com/stories/usda-buys-7-million-pounds-of-pink-slime-for-school-lunches/&docid=IEFSjkxzMvkNRM&imgurl=http://www.theblaze.com/wp-content/uploads/2012/03/mcdonalds-pink-slime.jpg&w=400&h=300&ei=JGphT9DdJuSUiQKl0cSTCQ&zoom=1&iact=hc&vpx=794&vpy=151&dur=209&hovh=194&hovw=259&tx=184&ty=105&sig=108215652767362386033&page=1&tbnh=142&tbnw=184&start=0&ndsp=10&ved=1t:429,r:4,s:0" style="color: #76838b; font-size: 10px; text-decoration: underline;">google.com</a> via <a href="http://pinterest.com/McScreen/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Mc</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div></div><br />
You've all seen the photo before. Pink goo coming out a spout like soft serve ice cream. Everyone who sees this responds with shock and disgust, but I wonder, do these people actually do something about it? I'm not talking about protesting, just actively deciding what you're going to put into your body. I am in no way a "food saint", my vice is diet pop of all sorts and I'm honestly ashamed of that. Every once in awhile I come across articles and news reports that puts it all into perspective. You only get one body and you should take care of it as best as you can. Check out this news report below. <br />
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<img border="0" height="0" src="http://c.gigcount.com/wildfire/IMP/CXNID=2000002.11NXC/bT*xJmx*PTEzMzE4NjkwNDczMDQmcHQ9MTMzMTg2OTA1MDEwMiZwPSZkPSZnPTImbz1jMjg5N2E4NjdjOTc*NWM*ODM1ZDgyYWMy/YTA5YjQwNyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object allowfullscreen="true" allownetworking="all" allowscriptaccess="always" data="http://cdnapi.kaltura.com/index.php/kwidget/wid/1_rupw62wb/uiconf_id/5590821" height="221" id="kaltura_player_1331869045" name="kaltura_player_1331869045" type="application/x-shockwave-flash" width="392"><param name="allowScriptAccess" value="always" /><param name="allowNetworking" value="all" /><param name="allowFullScreen" value="true" /><param name="bgcolor" value="#000000" /><param name="movie" value="http://cdnapi.kaltura.com/index.php/kwidget/wid/1_rupw62wb/uiconf_id/5590821"/><param name="flashVars" value="autoPlay=false&screensLayer.startScreenOverId=startScreen&screensLayer.startScreenId=startScreen"/><a href="http://corp.kaltura.com">video platform</a><a href="http://corp.kaltura.com/video_platform/video_management">video management</a><a href="http://corp.kaltura.com/solutions/video_solution">video solutions</a><a href="http://corp.kaltura.com/video_platform/video_publishing">video player</a></object></div><div style="text-align: center;"><br />
The big question to me is, do you want to risk your health to save a buck? Food should not be soaked in ammonia before consumption. Fillers should not be masqueraded as beef. Eat the real stuff, or don't eat it at all. You get what you pay for, and you are what you eat... stupidly simple phrases that really have some intense meaning. </div><div style="text-align: center;"><br />
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</div><div style="text-align: center;">Follow this link to check out an interesting article: <a href="http://www.npr.org/blogs/thesalt/2012/03/09/148298678/is-it-safe-to-eat-pink-slime">NPR</a><br />
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</div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-39006684907770804222012-03-10T16:52:00.007-08:002012-03-10T17:01:52.853-08:00Sweet Saturday: Rhoda's Hot Fudge Sauce<div style="text-align: center;"><a href="http://www.flickr.com/photos/laurennoel/6970944073/" title="hotfudge by lesyeuxbleu33, on Flickr"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><img alt="hotfudge" height="500" src="http://farm8.staticflickr.com/7200/6970944073_bd8670ab40.jpg" width="375" /></span></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">First, excuse my sub-par photograph. It's dark out, and I use a tiny point and shoot digital camera... not my first choice, but it's what I have.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">It's Saturday, which is usually the day I spend cooking something random. Today it was this hot fudge recipe. I've made it before, especially during christmas when it becomes a great gift. My excuse for today is that my niece is coming over and just wanted to make it. Yah know. Good reasons.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This recipe is fantastic. It isn't healthy for you, but it's fantastic. It's silky, extremely sweet, and thick, exactly what I want on top of my frozen yogurt. Come on! I have to be somewhat healthy, right?</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Anyway. Make this and enjoy it. You'll never buy hot fudge out of a squeezy bottle again.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Rhoda's Peppermint Hot Fudge Sauce <span class="Apple-style-span" style="font-weight: normal;">(The Kitchn.com)</span></span></b><br />
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</span></span></div></div></em></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups unsweetened cocoa powder</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 cups sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cups brown sugar</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoons Kosher salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cups heavy cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 cup unsalted butter, cut into pieces</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 teaspoons peppermint extract (substitute vanilla, if you don't want the mint flavor)</span></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Directions: In a double boiler over medium heat stir in cocoa, sugars and salt. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy. Bring to a boil for 1 minute. Then, remove the bowl from the heat and let cool for 5 minutes. Stir in the peppermint extract. Store in the fridge and re-heat when ready to use.</span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">NOTE: I do not use peppermint extract in mine. I prefer the simple flavor of chocolate. Therefore, I take the vanilla extract route. Honestly, I think you could use any extract of your choice and it would be delicious. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Enjoy!</span></div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-87440317350164144852012-03-03T13:27:00.001-08:002012-03-03T13:32:50.211-08:00Pork and Economics<div style="line-height: 0px; padding-bottom: 2px;"><div style="text-align: center;"><a href="http://pinterest.com/pin/202380576974698114/" target="_blank"><img border="0" height="316" src="http://media-cdn.pinterest.com/upload/202380576974698114_Ij5BiizK_c.jpg" width="500" /></a></div><div style="text-align: center;"><br />
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<div style="text-align: center;">So after the bacon post I received a few comments about the cost effectiveness of such an undertaking. I guess it never occurred to me to mention that. Sometimes what seems like a "fancy food" really isn't that fancy. To break down the cost of the previous post I'll share how much the ingredients cost me. First, one pound of pork belly cost me exactly $3.29 before tax. Second, the spices and herbs probably cost me less than a buck total. All in all, it cost me less than $5 for a lb of bacon. Cool.<br />
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I really want to take the time to explain how cooking from scratch can actually be more budget friendly than you think. Let me break it down in three main points.<br />
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<b>1) You're paying for the convenience: </b> It makes sense to me. When you buy something already put into individual packages, or pre-butchered, you're paying for the time someone spent doing that. I mean, when you buy chicken already de-boned and skinless, it comes at a cost. If you do research and take the time to learn, you can break down a much cheaper whole chicken into the parts you need and save yourself some dough. This is especially true with things like 100 calorie packs. Do you have a problem with over eating? Split up that whole back into smaller portions and store it like that. I do want to add here that this can increase your waste astronomically. Please be careful with how much plastic and leftovers you put in the trash. <br />
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<b>2) Buy Local: </b>This topic is harped on all the time. People keep complaining that healthy, all natural eating is so dang pricey. It really isn't. Grow a garden, go to the farmers market, go to the local butcher. It costs less because you're not paying for the gas that it takes to get to your kitchen table. Please be aware that chain health food stores really are more expensive, but they do not focus on things nearby or simple ingredients which are not processed into ready made food. It also helps to buy in bulk. I like to buy larger chunks of meat, break it down myself and portion it out accordingly. I also like to buy huge bags of rice and grain from my local Merc and use over time. Also, don't discount that buying local does help your local economy. Put money into the community you're a part of. Easy peasy.<br />
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<b>3) You're paying for quality:</b> Okay, so you'd rather buy the cheap bacon that costs $2.99 a lb? Cool, but you have to understand that that bacon is going to taste like it came out of the dumpster. It will be paper thin, and rip as you pull it out of the package. This does not equal good eats. You'll find that when you buy quality, you do not need to eat as much. You're satisfied with a slice glorious bacon and beautiful runny eggs, therefore you can keep the potato hash, condiments, and whatever else out of the picture. I have found that I'm also consuming healthier food. I drink skim milk from the local dairy, I enjoy it, and it tastes like heaven. I eat more vegetables because they taste better, fresher, and the way God probably intended them to taste. The same goes with fruits, meats, cheeses, and grains. I don't eat as much because I'm satisfied, and I eat healthier more nutritious food. Why waste your money on food you'll eventually throw out because it was so gross that you didn't finish it up.<br />
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I completely understand that I will get some disagreements from this, but I've found that it's completely true. Make it from scratch, buy it in bulk and learn how to do things like de-boning your own chicken. <br />
I will admit that sometimes making it from scratch is not that cheap. There are a few ingredients which cost a lot of money. Some examples are cream, good cheese. Obviously, those are not foods which should be a part of your every day diet, but you know, they're nice every once in awhile. <br />
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Anyway, I hope this is a good explanation of why I do some of the things I do. They're really not as time consuming or involving as one may think. I promise once you start learning and practicing some of these things you'll see what I mean.<br />
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Happy Saturday<br />
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</div></div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com0tag:blogger.com,1999:blog-1626151876821941443.post-45421702344015867512012-03-01T15:09:00.003-08:002012-03-01T20:42:00.768-08:00A Thursday Off | DIY Bacon<div style="text-align: center;"><a href="http://www.flickr.com/photos/laurennoel/6798832618/" title="bacon by lesyeuxbleu33, on Flickr"><img alt="bacon" height="500" src="http://farm8.staticflickr.com/7065/6798832618_4a60fdae6b.jpg" width="375" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I took today off. The weather report came in yesterday and suddenly I needed an entire day because of a previously scheduled doctors appointment. That's what PTO is for... right?</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So this is what I did today:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Gym</div><div style="text-align: center;">Target</div><div style="text-align: center;">a run to <a href="http://www.stevesmeatmarket.com/">Steve's Meat Market</a></div><div style="text-align: center;">Dillons</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Woot woot... right? But what I did later on was way more fun...</div><div style="text-align: center;"></div><a name='more'></a><br />
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</div><div style="text-align: center;">I started a recipe for curing my own bacon. Meat curing is kind of on my culinary bucket list. (Yes I have one of those.) Maybe some day I'll share my entire bucket list, but for now this is the only important one. For my first attempt I started with only a pound of pork belly. I figure I should start small before delving into the great big world of charcuterie, and honestly, a pound of bacon for two people is more than sufficient. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So on this fine thursday afternoon, I plan on sitting on my rear, and dreaming about bacon. Heaven.</div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"><b>Home Cured Bacon from </b><a href="http://www.saveur.com/article/Recipes/Home-Cured-Bacon"><b>Saveur</b></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, serif; font-size: 14px; line-height: 22px;"></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
<div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">2 1⁄2-lb. slab of skin-on pork belly</span></b></div><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></b><br />
<b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;"><span class="Apple-style-span" style="font-weight: normal;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">2 1⁄2 tbsp. kosher salt</span></b></span></div><span class="Apple-style-span" style="font-weight: normal;"><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 1⁄2 tbsp. sugar</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 tbsp. black peppercorns</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 tsp. fennel seed</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 tsp. caraway seed</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 tsp. dried rosemary</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 tsp. dried thyme</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">2 bay leaves</span></b></div><div style="text-align: center;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-weight: normal;">1 garlic clove, Finely chopped</span></b></div></span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">1. Trim pork belly to square off its edges. Rinse the pork, pat it dry, and transfer it to large sheet of parchment paper.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">2. Measure out salt, sugar, black peppercorns, fennel seed, caraway seed, rosemary, thyme, and bay leaves and coarsely grind in a spice grinder. In a bowl, combine garlic with spices and set aside.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">3. Rub seasonings all over pork. Transfer pork and any excess spices to a 1-gallon resealable plastic bag and seal, shaking the bag to distribute the seasonings. Refrigerate for 7 days on a sheet tray, flipping the bag every other day. (Some brine will accumulate in the bag as the salt draws water from the pork.)</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">4. After 7 days, the bacon should feel firm to the touch. Remove bacon from the bag and thoroughly wash off the spices under cold running water. Pat bacon dry with paper towels.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">5. Heat oven to 200°. Transfer bacon to a 9 x 13 baking pan and roast until meat is lightly browned and an instant-read thermometer inserted in the center reads 150°, about 2 hours.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">6. Transfer bacon to a cutting board. With a long, thin knife, slice off the skin. Let bacon cool to room temperature. Pat bacon dry, wrap in wax paper, and refrigerate until completely chilled. Wrap bacon in plastic wrap and refrigerate for up to 10 days or freeze for up to 3 months. Slice and fry up for the breakfast table or cut into lardons for a salad.</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 20px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="text-align: center;">MAKES 2 1⁄2 LBS</div></div><br />
<div style="text-align: center;"><br />
</div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com1tag:blogger.com,1999:blog-1626151876821941443.post-81722497436688026812012-02-19T14:58:00.000-08:002012-02-19T14:58:34.996-08:00My Five Food Basics<div style="text-align: center;"><a href="http://www.flickr.com/photos/laurennoel/6905664429/" title="Lauren 078 by lesyeuxbleu33, on Flickr"><img alt="Lauren 078" height="500" src="http://farm8.staticflickr.com/7203/6905664429_790a5c5804.jpg" width="436" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">Yes, this is me.. maybe in junior high? I really can't remember.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;"><br />
</span></div><div style="text-align: center;">Everyone has some sort of staple food list, and depending on how you cook, they could all be very different. Mine is extremely basic, but I believe that if you want to cook from scratch you have to have certain items in your pantry at all times. The catch is that these items have to be quality. Eggs from the supermarket do not taste as great as the hens in your backyard. Of course, not everyone can have their own chickens. My advice? Compromise and get some from your local health food market. I find that splurging on a dozen eggs makes all the difference. The meals no longer have to be complex because the ingredients sing on their own. An egg on top of pasta with some thick cut bacon? Heaven. Simple ingredients, amazing taste, and cheaper than a bunch of extra food slapped on your plate.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So here is my small list. I am only sharing five today, but believe me, there is way way way more. Here they are in no particular order:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1. Dried beans</div><div style="text-align: center;">2. Unbleached flour</div><div style="text-align: center;">3. Fresh, quality, local eggs</div><div style="text-align: center;">4. Quality, local milk</div><div style="text-align: center;">5. Quality olive oil</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">All of these ingredients are great vehicles for any meal. We love cannellini beans with spicy italian sausage, crushed tomatoes and plenty of herbs. Another favorite? Thin crust pizzas with bacon, jalapenos and a nice runny egg, sunny side up. The milk usually ends up being some sort of quick soft cheese such as ricotta or creme fraiche. Beautiful. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">What are your staples?</div><div style="text-align: center;"><br />
</div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com0tag:blogger.com,1999:blog-1626151876821941443.post-28722917702291176252012-02-18T15:03:00.000-08:002012-02-18T15:10:50.643-08:00Grandma's Red Cake<div style="text-align: center;"><a href="http://www.flickr.com/photos/laurennoel/6898974303/" title="Marilyn's Engagement Photo by lesyeuxbleu33, on Flickr"><img alt="Marilyn's Engagement Photo" height="500" src="http://farm8.staticflickr.com/7204/6898974303_d89c3d72dd.jpg" width="338" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: xx-small;">My Grandmother's Engagement Photo</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">In honor of my Grandparent's 56th wedding anniversary, I thought I'd share one of my favorite recipes: my Grandmother's red cake. This is one of those recipes that she HAS to make every year around christmas. Yes, everyone has their own red velvet cake recipe that they swear is so awesome, but this one wins in my humble opinion. It is a little denser than other red velvet cakes, heartier in a way. Usually she uses a buttercream frosting instead of the one that the recipe calls for. I prefer it that way. </div><div style="text-align: center;"> Enjoy!</div><div style="text-align: center;"><br />
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</div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; text-align: center;"><span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-size: large;">Red Cake</span></b></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px; text-align: center;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px; text-align: center;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Cream: 1/2 cup of shortening, 1 1/2 cup of sugar, 2 eggs.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Make Paste of: 2 oz. of red color, 2 tablespoons of cocoa, 1 teaspoon of vanilla, and a pinch of salt.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Add: 2 1/4 cups of sifted flour and paste mixture to creamed mixture.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Add: 1 cup of buttermilk*, and 1 teaspoon of soda dissolved in 1 tablespoon of vinegar.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Bake at 350 degrees, layers 30 minutes or bundt pan at 40-50 minutes.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">The pan should be well greased and floured. Let the cake cool in the pan no longer than 30 minutes, then remove.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Red Cake Icing</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Make paste and cook until it is very thick: 5 tablespoons of flour, 1 cup of milk, and let it cool.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Cream: with mixture, 1 cup of sugar, 1 cup of margarine, and 1 teaspoon of vanilla. </span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Combine the two mixtures and mix well.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Make a very thick paste, let it cool completely and beat it in small amounts at a time to the sugar and margarine mixture. The margarine should be room temperature.</span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 14.0px Copperplate; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
</div>Laurenhttp://www.blogger.com/profile/02080898624987725737noreply@blogger.com0