tag:blogger.com,1999:blog-24144283809113035872024-03-10T20:22:38.456-07:00Kitchen BountyEveryday Recipes with Occasional Discourse and BanterKitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.comBlogger346125tag:blogger.com,1999:blog-2414428380911303587.post-38887531116648941162024-02-09T05:49:00.000-08:002024-02-09T05:49:31.489-08:00Peanut Butter Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhNoOqnUyB7Ya6hu9Q2jxObBn-ZtUH_vDCEUYaGTmE2mzwwlebpgPap4gGz_YdGAv0SgyJXLwad210atLTs4DwzWcU21IVkuy2fjG2xz7w2z1cp64eZAR-VXkGzHZCA8wSLdMQTsTFgqP4YR2GCJOwDPzUDs-SsHaamLPovoC0XWNv8nisfyDfVhlLg/s1066/Screenshot%202024-01-28%20at%208.00.17%E2%80%AFAM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1066" data-original-width="1062" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhNoOqnUyB7Ya6hu9Q2jxObBn-ZtUH_vDCEUYaGTmE2mzwwlebpgPap4gGz_YdGAv0SgyJXLwad210atLTs4DwzWcU21IVkuy2fjG2xz7w2z1cp64eZAR-VXkGzHZCA8wSLdMQTsTFgqP4YR2GCJOwDPzUDs-SsHaamLPovoC0XWNv8nisfyDfVhlLg/s320/Screenshot%202024-01-28%20at%208.00.17%E2%80%AFAM.png" width="319" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">My vintage Hall's Crocus Pattern cookie jar. It is basically<br />a heavy "crock", so it keeps cookies fresh.</span></i></td></tr></tbody></table><p style="text-align: justify;">Like most everyone in the whole wide world who grocery shops, I'm pinching pennies and careful with what money I have. I'm grateful I know how to cook which saves me quite a bit since I have the skills to cook with less.</p><p style="text-align: justify;">Some birthdays are looming; to economize, I have decided to give homemade cookies. Who doesn't love a good cookie? They are personal. They are generally much appreciated. There is nothing to store (except calories) or to put together. Or take apart, unless you count breaking them in half to dunk into a glass of cold milk. And, they are fun to package.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLeK6xz1XNXDKrK0IFxD-lUMavYNRQMEYRvbQUdmgMdKPTLfLit9_t9gT7V9m1otkuYd3nlfKAtm2uJRVfRtNH-X3jWJEUKuW8RqtVX8BaI4cHbsz2KpX-6h66rHcSCVue0vuCZcZxpygtkknXoKybB6rnyhBEYgYU6qVYNIWR8XCQW7wUb5RbA6ZKA/s462/PB%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="462" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLeK6xz1XNXDKrK0IFxD-lUMavYNRQMEYRvbQUdmgMdKPTLfLit9_t9gT7V9m1otkuYd3nlfKAtm2uJRVfRtNH-X3jWJEUKuW8RqtVX8BaI4cHbsz2KpX-6h66rHcSCVue0vuCZcZxpygtkknXoKybB6rnyhBEYgYU6qVYNIWR8XCQW7wUb5RbA6ZKA/w399-h322/PB%20cover.png" width="399" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">(As an aside: When I gift food to people in a jar or a tin, I usually ask for it to be returned. Empty and clean! LOL . . . I mention that last remark, "empty AND clean" for two reasons. Older people will return a container with something in it as a thank-you. It's not necessary. Younger folks, which I've learned the hard way, often return your bowl, etc. "wiped" but not neccesarily washed. That's why I emphasize clean!)</p><p style="text-align: justify;">Girl Scout Cookie-a-thons are now in full swing. But at six bucks a pop, I'll pass. I remember when they were 45 cents and my mom would buy a half dozen boxes from different kids in the neighborhood . . . Well, those days are long gone . . . I think Girl Scouts need a new business plan.</p><p style="text-align: justify;">I don't post many recipes for sweets. It is tempting, thus dangerous. And, now that I'm not working, I have to be careful. With no audience to feed, the sweets hang around my kitchen until I consume them! To add to the dilemma, living in a large apartment complex, I rarely know my neighbors anymore ... and, truth be told, not sure I want to know some of them. But it's pretty easy to freeze cookie doughs, so you only need to bake what you need and save the rest for a rainy day or when that sweet-tooth hankering gnaws at you. Or some birthdays are approaching . . .</p><p style="text-align: justify;">Most likely, your first peanut butter cookie was in the school cafeteria. I know mine was, but that was when the cafeteria ladies actually made the food we ate from scratch. Then, sadly, the government got all involved and home cooking by real experts was deemed unsafe and illegal. Processed, pre-prepared food became the norm . . . And kids are obese. Then the government created The Department of Education. And now kids are dumb . . . Do you see a pattern?</p><p>I digress . . .</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt3ocXjqvQz91xeWL7Qy3DoCIvGHK7Q_QomAg1iscB3NcsykZCbRrWuun0XqrwkQ-CsNrJ2QI8pUIQyi5RlLdfcEAJmXiin7hQ6PWunN9lmNMsHcgcNt3Be2fX0lKZPSVMt_yjbnrE3CbIZLRA04dXw7dhpnGmSS5OMvhyMVKislcij96cFqW0l2D-w/s1142/Screenshot%202024-02-03%20at%207.45.53%E2%80%AFAM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="956" data-original-width="1142" height="347" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwt3ocXjqvQz91xeWL7Qy3DoCIvGHK7Q_QomAg1iscB3NcsykZCbRrWuun0XqrwkQ-CsNrJ2QI8pUIQyi5RlLdfcEAJmXiin7hQ6PWunN9lmNMsHcgcNt3Be2fX0lKZPSVMt_yjbnrE3CbIZLRA04dXw7dhpnGmSS5OMvhyMVKislcij96cFqW0l2D-w/w422-h347/Screenshot%202024-02-03%20at%207.45.53%E2%80%AFAM.png" width="422" /></a></div><p style="text-align: justify;">PB cookies are pretty basic and simple. I've gone over dozens of recipes. The only controversy is butter vs shortening. Some use all butter; some use all shortening. Me, I like half and half, the best of both worlds and you can purchase butter-flavored shortening. All butter will cause your cookies to spread and be crisper. Shortening will make them rise a bit taller and, since it does not contain any water, a bit more moist. To me, the perfect PB cookies is crisp around the edge, a bit chewy in the middle ... One lady said she was going to use lard. Interesting. I'd love to know how that turned out, especially since lard is better for you than shortening or butter. And certainly better than any seed oil.</p><p style="text-align: justify;">This recipe is the standard, all-American recipe for peanut butter cookies from none-other than Betty Crocker. My only true deviation is to first roll some of the dough in a cinnamon-maple sugar before giving them that obligatory criss-cross fork pattern. (I purchase the sugar from <a href="https://www.thespicehouse.com/products/cinnamon-maple-sugar">thespicehouse.com</a>. If you never visited, you are in for a treat. I recommend purchasing the flat packs. They make storing so much easier, shipping is cheaper, and you can always fill your own jars.) I also add a teaspoon of vanilla.</p><p style="text-align: justify;">For a future project, I intend to make a peanut butter-almond-chocolate pinwheel cookie. I think all those flavors would work well together.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFo27q004Nmc0WxO2Pt8pvqMVzDnB48Z1WyYafuA6Kx7zN5s3E5qcIgG2fx9rwt2cDEu8yeTUo9CLq5SIYdpI-QAvo5vELutFP3VjpLUdH6Fs4ApU996xBlf5g4h_JhrIs_wW1KR3h17JHpXu6-di5yYIKbgeGq6vxH5CPmNK1XoQyjJdF4hn4WCEORg/s772/Screenshot%202024-02-02%20at%208.59.22%E2%80%AFAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="518" data-original-width="772" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFo27q004Nmc0WxO2Pt8pvqMVzDnB48Z1WyYafuA6Kx7zN5s3E5qcIgG2fx9rwt2cDEu8yeTUo9CLq5SIYdpI-QAvo5vELutFP3VjpLUdH6Fs4ApU996xBlf5g4h_JhrIs_wW1KR3h17JHpXu6-di5yYIKbgeGq6vxH5CPmNK1XoQyjJdF4hn4WCEORg/s320/Screenshot%202024-02-02%20at%208.59.22%E2%80%AFAM.png" width="320" /></a></div><p style="text-align: justify;">Any kitchen utensil can be used to emboss a "pattern" on a drop or peanut-butter cookie. Get creative. Think beyond the criss-cross fork method. My favorite is a large "spider" I use to fish out items when deep frying, below are a few more examples from King Arthur Flour. This is a great chance to involve kids. Head up a scavenger hunt to find items that can be used . . . </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3ifoOf3PM9JwQ_31qGcNrKG-MA8h3bjtXykFDYUPfdjAQ573GPKsbs78On9GIP86HOf3BRK5oZ12W1EUJFBtWs8Ux6dpwSssl70ogkNi_N9TjeJljEveH2SoFRP86yHNiqBQV_Zgqs8k-S01MYqzI6ydI5iuL13tF425YWUxWw6Xu8v4Ib5m4P_FIQ/s1774/Screenshot%202024-02-02%20at%209.16.10%E2%80%AFAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1774" data-original-width="1314" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3ifoOf3PM9JwQ_31qGcNrKG-MA8h3bjtXykFDYUPfdjAQ573GPKsbs78On9GIP86HOf3BRK5oZ12W1EUJFBtWs8Ux6dpwSssl70ogkNi_N9TjeJljEveH2SoFRP86yHNiqBQV_Zgqs8k-S01MYqzI6ydI5iuL13tF425YWUxWw6Xu8v4Ib5m4P_FIQ/w305-h395/Screenshot%202024-02-02%20at%209.16.10%E2%80%AFAM.png" width="305" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUt9cESNW7Bwbnh72efDxC4gC-KkeUPid1tpLEFyuop_82qNS-camXm6Lc0B_rWE9tVattGvNAIeCcFdMG0gkyP8JogY1VHnQsmx8OEBrhWspUxf57OKNIyUmHDFY3ZImxXAyGEbVZLkxkLJUaclhtW4-2KX1Qn0__ybEqU5RWin_Q6jdH9PNhle7wFg/s1320/Screenshot%202024-02-02%20at%209.16.53%E2%80%AFAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1234" data-original-width="1320" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUt9cESNW7Bwbnh72efDxC4gC-KkeUPid1tpLEFyuop_82qNS-camXm6Lc0B_rWE9tVattGvNAIeCcFdMG0gkyP8JogY1VHnQsmx8OEBrhWspUxf57OKNIyUmHDFY3ZImxXAyGEbVZLkxkLJUaclhtW4-2KX1Qn0__ybEqU5RWin_Q6jdH9PNhle7wFg/s320/Screenshot%202024-02-02%20at%209.16.53%E2%80%AFAM.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1x7mvS_fihoXumfXIdfryi-ejAnRRJcvEpU-e1St9R84KP3L_LUG5d5ag8D56vCHGFLU2LX7mL8TjNX9kvLBBJs0WUpY654EicazAPVsPfq8S9mKJkPj-Ve3MQzWB9DXIgRySdIAHTUrQrP5vJWbTlMiI5r44UDBSMSnV-3aRhuhW65lQwV6H97Tow/s1470/Screenshot%202024-02-03%20at%207.49.16%E2%80%AFAM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1470" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1x7mvS_fihoXumfXIdfryi-ejAnRRJcvEpU-e1St9R84KP3L_LUG5d5ag8D56vCHGFLU2LX7mL8TjNX9kvLBBJs0WUpY654EicazAPVsPfq8S9mKJkPj-Ve3MQzWB9DXIgRySdIAHTUrQrP5vJWbTlMiI5r44UDBSMSnV-3aRhuhW65lQwV6H97Tow/s320/Screenshot%202024-02-03%20at%207.49.16%E2%80%AFAM.png" width="251" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjYuQprUNPG9HaCXk03XgFek5Kt9pDKiQuxm-82F4GnKhXLFOzW2IZjrc6XCjgjCB4DUfN157sV0_T8_j8VQbJg0LUia_UqL_xqMZNozWYxrv335VaidUYAdW4PrcguTsWENzBMJsALoY-8Ael83H-RJXreq40GL0A-x70ycYZPGmTLbSQ94SGl4Mcw/s1736/Screenshot%202024-02-03%20at%207.52.12%E2%80%AFAM.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1518" data-original-width="1736" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjYuQprUNPG9HaCXk03XgFek5Kt9pDKiQuxm-82F4GnKhXLFOzW2IZjrc6XCjgjCB4DUfN157sV0_T8_j8VQbJg0LUia_UqL_xqMZNozWYxrv335VaidUYAdW4PrcguTsWENzBMJsALoY-8Ael83H-RJXreq40GL0A-x70ycYZPGmTLbSQ94SGl4Mcw/s320/Screenshot%202024-02-03%20at%207.52.12%E2%80%AFAM.png" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUjYuQprUNPG9HaCXk03XgFek5Kt9pDKiQuxm-82F4GnKhXLFOzW2IZjrc6XCjgjCB4DUfN157sV0_T8_j8VQbJg0LUia_UqL_xqMZNozWYxrv335VaidUYAdW4PrcguTsWENzBMJsALoY-8Ael83H-RJXreq40GL0A-x70ycYZPGmTLbSQ94SGl4Mcw/s1736/Screenshot%202024-02-03%20at%207.52.12%E2%80%AFAM.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p><ul style="text-align: left;"><li><b style="color: #660000;">1/2 cup white, granulated sugar</b></li><li><b style="color: #660000;">1/2 cup packed light brown sugar</b></li><li><b style="color: #660000;">1/2 cup name-brand peanut butter, not "natural"</b></li><li><b style="color: #660000;">1/4 cup shortening</b></li><li><b style="color: #660000;">1/4 cup unsalted butter, room temperature</b></li><li><b style="color: #660000;">1 egg</b></li><li><b style="color: #660000;">1 and 1/4 cups all-purpose flour</b></li><li><b style="color: #660000;">3/4 teaspoon baking soda</b></li><li><b style="color: #660000;">1/2 teaspoon baking powder</b></li><li><b style="color: #660000;">1/4 teaspoon salt</b></li><li><b style="color: #660000;">1/2-1 teaspoon vanilla extract</b></li></ul><p></p><p>Mix sugars, peanut butter, shortening, butter and egg in a large bowl.</p><p>Stir in remaining ingredients. The dough should be light and fluffy. Do not overmix which results in a "tough" cookie. </p><p>Cover and refrigerate about 2 hours or until firm.</p><p>Heat oven to 375F.</p><p>Shape Dough into 1 1/4-inch balls. Place about 3 inches apart on an ungreased or parchment paper lined cookie sheet. </p><p>If desired, roll balls in sugar or flatten in crisscross pattern with a fork dipped into sugar. I prefer cinnamon maple sugar. Or skip sugar and dip fork in flour to avoid sticking.</p><p>Bake 8-10 minutes or until light golden brown. </p><p>Cool 5 minutes; remove from cookie sheet. Cool on wire rack.</p><p>Once cool, store in an airtight container for up to five days.</p><p><i>NOTES: Be vigilant on how long your cookies bake in the oven. A mere minute longer or shorter is enough to change the texture from soft and chewy to crisp. Use an accurate timer and, like pancakes, you may want to make a few first. Dark brown sugar will give you a tad more "molasses" flavor (or just add a few drips of molasses).</i></p><p><i><br /></i></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-5822444794049378552024-01-12T05:10:00.000-08:002024-01-12T05:10:23.927-08:00The Perfect Baked Potato, Part II (With Toppings)<div style="text-align: justify;">I had America's Test Kitchen (ATK) recipe for baked potatoes for ages. The other week, I finally made one and posted it on my blog. Oh, my goodness ... Almost thirty thousand people clicked on it! Seriously, folks, it makes for an incredible baked potato.</div><div><br /></div><div>Well, yesterday, Dan from ATK released yet another video on the humble spud. Coincidence? I think not. </div><div><br /></div><div>In this video's written description, you will find links to several unique baked-potato toppings. Enjoy.</div><div><br /></div><div>Remember, be sure to sign up to get automatic new and exciting updates on Kitchen Bounty! </div><div><br /></div><div><br /></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/iG7wEqs9j4E?si=yrAKW60kJ8Zc0H05" width="480"></iframe><div><br /></div><div>(I am a real advocate of PBS's television series America's Test Kitchen and its magazine publications: "Cook's Illustrated" and "Cook's Country." I subscribe to both. I always learn something new or I am challenged to try something new, whether it's an ingredient, a recipe, or even a gadget.)</div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-34630922600839039302023-12-23T06:26:00.000-08:002023-12-23T06:26:26.277-08:00Peanut Butter Pie with Chocolate Ganache Topping<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88j5uyYVXbYwQ79r0UertiBQkIgby0UfZr160ebiehniVZs7dkJpUhVTBzmgAofHX3RomfDe3VBjJSxIr708X0E7HgXAhMb9daDP3opPDun4Q0AM8D7QfU_QsbDlfSPW3h89A7B6sGDTr_X_uwqNOIzii4LvWvMzjEIYh62lQjW4KiqDCs4E6QqRIVQ/s1042/Screen%20Shot%202023-12-23%20at%207.59.54%20AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="970" data-original-width="1042" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88j5uyYVXbYwQ79r0UertiBQkIgby0UfZr160ebiehniVZs7dkJpUhVTBzmgAofHX3RomfDe3VBjJSxIr708X0E7HgXAhMb9daDP3opPDun4Q0AM8D7QfU_QsbDlfSPW3h89A7B6sGDTr_X_uwqNOIzii4LvWvMzjEIYh62lQjW4KiqDCs4E6QqRIVQ/w401-h350/Screen%20Shot%202023-12-23%20at%207.59.54%20AM.png" width="401" /></a></div><p style="text-align: justify;">If you are ever stumped for a quick-but-welcomed dessert, look no further than peanut butter pie. Appreciated by children and adults (men love it!), it pushes all the bells and whistles from flavor to texture to looks. And there is really no serious baking involved. </p><p style="text-align: justify;">This version is from Richard Sax' incredible dessert-Bible of a cookbook, Classic Home Desserts. I have not made anything I didn't like from this cookbook. I admire and brag on his recipe for <a href="http://www.kitchenbounty.com/2012/11/quick-apple-cake.html">Quick-Apple-Cake</a>, a favorite of Kitchen Bounty readers. </p><p style="text-align: justify;">This special-occasion pie is easy to prepare ahead of time. Simply refrigerate until needed. Just a warning: likely there will be no leftovers and people will want the recipe! While the graham-cracker crust is traditional, try the more popular chocolate-cookie crust. Or one from crushed animal crackers. Or just use a pre-baked pie crust of your favorite recipe.</p><p style="text-align: justify;">This is a fun pie to dress up for holiday themes! Without make-up, it is still a knock-out-looking pie. But feel free to embellish and dress it up with chocolate curls, broken candy peanut butter cups, chocolate malt balls, whipped cream puffs, candy canes for Christmas, colored Easter eggs for Easter, pumpkins for Halloween . . . Make an impression! Make it yours for a date to remember! </p><p style="text-align: justify;">From dining room table and fine china to picnic table and paper plates, a slice of this pie is always a winner anywhere it is served!</p><p style="text-align: justify;"><span style="font-size: x-small;"><i><b>Makes one 9-inch pie; serves about 8</b></i></span></p><p style="text-align: justify;"><span style="font-family: georgia; font-size: x-small;">Crust</span></p><p style="text-align: justify;"></p><ul><li><b style="color: #660000;">1 cup graham crack crumbs (about 15 individual crackers)</b></li><li><b style="color: #660000;">1/4 cup sugar</b></li><li><b style="color: #660000;">1/4 cup (1/2 stick) unsalted butter, cut into pieces, softened</b></li></ul><p></p><p style="text-align: justify;"><span style="font-size: x-small;">Filling</span></p><p style="text-align: justify;"></p><ul><li><span style="color: #660000; font-size: medium;"><b>8 ounces cream cheese, softened</b></span></li><li><span style="color: #660000; font-size: medium;"><b>1 cup creamy peanut butter (do not use old fashioned or freshly ground)</b></span></li><li><span style="color: #660000; font-size: medium;"><b>1 cup confectioner sugar</b></span></li><li><span style="color: #660000; font-size: medium;"><b>2 tablespoons butter, softened</b></span></li><li><span style="color: #660000; font-size: medium;"><b>1 tablespoon pure vanilla extract</b></span></li><li><span style="color: #660000; font-size: medium;"><b>1/2 cup heavy cream, well chilled</b></span></li><li><span style="font-size: small;">Topping</span></li></ul><p></p><p style="text-align: justify;"></p><ul><li><b style="color: #660000;">1/2 cup heavy cream</b></li><li><b style="color: #660000;">6 ounces semisweet chocolate, chopped</b></li></ul><div><span style="caret-color: rgb(102, 0, 0);"><span> 1. </span>Crust: Preheat oven to 350 F. In a medium bowl, combine cracker crumbs, sugar, butter until well blended. Press evenly into a lightly-buttered pie pan or plate, reaching up the rim, but not over the top of it. Bake until lightly browned, about 10 minutes. Remove. Cool on wire rack.</span><br /><br /><span style="caret-color: rgb(102, 0, 0);"><span> 2. </span>Filling: Beat cream cheese and peanut butter on medium speed until well blended. Add confectioner sugar, vanilla and beat until fluffy.</span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /><div style="text-align: justify;">Whip the cream until not quite stiff. Fold a large spoonful into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. </div></span></div><div><br /></div><div><span style="caret-color: rgb(102, 0, 0);"><span> 3. </span>Topping: Bring the cream to a simmer in a small heavy saucepan--just until you see tiny bubbles form on the side of the pan. <i>Do not boil</i>! Add chocolate and stir until thick and smooth. Set aside to cool to <u>lukewarm</u>. Gently spread the topping over the cooled pie. </span><span style="caret-color: rgb(102, 0, 0);">Decorate, if desired. </span><span style="caret-color: rgb(102, 0, 0);">Refrigerate until firm.</span><span style="caret-color: rgb(102, 0, 0);"> </span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFHiE_bMFK73g2iOzF7UkgtQt9suQ3dF_cN5DFxyrXNwxG9GHcnHKh5zi5BGYdQuRZSY1DC5y6WByepgi2D3yJY8NKDSd3_fmfkPB-1MgNIM9tl45v5wFVz60RoRrAFnQ9D0xp0bnx5Z3Iz9sCSvwGKoIXYQ0rWyMy2MBNwF2Gg2Gi0iDXhCstpbWaA/s716/Screen%20Shot%202023-12-23%20at%208.15.37%20AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="716" data-original-width="562" height="495" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFHiE_bMFK73g2iOzF7UkgtQt9suQ3dF_cN5DFxyrXNwxG9GHcnHKh5zi5BGYdQuRZSY1DC5y6WByepgi2D3yJY8NKDSd3_fmfkPB-1MgNIM9tl45v5wFVz60RoRrAFnQ9D0xp0bnx5Z3Iz9sCSvwGKoIXYQ0rWyMy2MBNwF2Gg2Gi0iDXhCstpbWaA/w424-h495/Screen%20Shot%202023-12-23%20at%208.15.37%20AM.png" width="424" /></a></div><span style="caret-color: rgb(102, 0, 0);">This pie can be made 1 day ahead; cover it loosely with wax paper or plastic wrap (a cover if your pan has one) and refrigerate. (I place the pie on a plate and then turn a large-enough bowl upside down to cover it. For perfect cuts, dip knife into warm water per slice.)</span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);">NOTE: This is an expensive cookbook, but I got mine used, in mint condition, on-line for about six bucks. </span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-45516383066881811662023-12-13T13:05:00.000-08:002024-01-05T14:58:51.146-08:00How to Make the Absolute Best Baked Potatoes + Video<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqcWaT5xYUoYEusnePT0f_v2OT8JXLxk3nCrYk3oEic8fBIrOqqU5mplj6JMvu1sCkM1d3zzPHLOb7vHnwH3LDp3L-e2EuVRFEBLncWfCXOGrt8zv6nRpDcIOYz0Ae8c488NYFoSRFHccEIK3883MvuO39OmsCquZyd7kkvi9Ss8Jan1gjIk1UWA1iA/s1102/pto%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1102" data-original-width="754" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqcWaT5xYUoYEusnePT0f_v2OT8JXLxk3nCrYk3oEic8fBIrOqqU5mplj6JMvu1sCkM1d3zzPHLOb7vHnwH3LDp3L-e2EuVRFEBLncWfCXOGrt8zv6nRpDcIOYz0Ae8c488NYFoSRFHccEIK3883MvuO39OmsCquZyd7kkvi9Ss8Jan1gjIk1UWA1iA/w309-h401/pto%20cover.png" width="309" /></a></div><p style="text-align: justify;">Never did I ever think I needed instructions how to make a baked potato. </p><p style="text-align: justify;">Last night I scored a T-bone steak marked own eight bucks! I wanted a really good, classic baked potato to go with it. That's when I remembered this recipe from America's Test Kitchen.</p><p style="text-align: justify;">Let me just tell you that it was the BEST baked potato I ever had. I'm not kidding. It was not at all gummy or overdone at the ends. The skin was not "slippery" or like wet chewy leather. Instead, the inside was dry and FLUFFY! The potato released easily from the skin. And, oh that skin--it was crackling! You will not be disappointed!</p><p style="text-align: justify;">No more nuked potatoes for me. No more wrapping in tin foil. </p><p style="text-align: justify;">This is when it pays to have a countertop oven. I have a compact Breville convection oven. In fact, I never even use my conventional oven. It is storage for pots and pans. I baked mine on the "roast" setting at precisely 450 F degrees.</p><p style="text-align: justify;">You will need an instant-read thermometer. A scale helps, too, but is not absolutely necessary.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh5B_Ei8A0CaZxcZjwnb2WPmCUsEiOjppFjYMjY24_xLRTdK4fGtnJPXKJ1ZH9MQZO2ILrOBVFhh5NxwJaO1GnhCYfFJcwKetZmgnhcHCJvYOWIM7PEVgEpIdTazyckDSzFc2nmO-ipddYNTObvgrCdXt20Dp6c2k1mMdW6C7YetlTZeZQktPXx92wA/s1070/pto%201.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1004" height="415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOh5B_Ei8A0CaZxcZjwnb2WPmCUsEiOjppFjYMjY24_xLRTdK4fGtnJPXKJ1ZH9MQZO2ILrOBVFhh5NxwJaO1GnhCYfFJcwKetZmgnhcHCJvYOWIM7PEVgEpIdTazyckDSzFc2nmO-ipddYNTObvgrCdXt20Dp6c2k1mMdW6C7YetlTZeZQktPXx92wA/w399-h415/pto%201.png" width="399" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><i>A little green never hurt. I always try to keep both chives<br />and parsley going through the winter. If not available, use<br />some celery leaves. Of course, without guests, who cares?<br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-size: medium; font-style: normal; font-weight: 400;">This recipe calls for four, 9- to 10-ounce Russet potatoes. Choose the nicest you can find. I like to be sure the ends are rounded not tapered. You want Russets for their thick skin. Save the thin-skinned Yukon Golds for mashing. I halved the brine since I only made two. Next time, I'm not sure I will dispose the brine when done; instead, I will save for upcoming week. Why not?</span></div></i></b></span></td></tr></tbody></table><ul><li style="text-align: justify;"><b><span style="color: #660000;">4 Russet potatoes, 7-9 ounces each (if you don't have a scale, weigh them at the market). Choose unblemished, non-bruised with few "eyes" and uniform in shape and size so they all cook evenly at the same time. </span></b></li><li style="text-align: justify;"><b><span style="color: #660000;">2 tablespoons salt. I used Kosher.</span></b></li><li style="text-align: justify;"><b><span style="color: #660000;">1/2 cup water</span></b></li><li style="text-align: justify;"><b><span style="color: #660000;">Vegetable oil (I used olive oil), about 1 tablespoon. Next time I will use bacon fat.</span></b></li></ul><p></p><p style="text-align: justify;">Scrub potatoes well. Using a fork or the tip of a sharp paring knife, lightly prick each potato all around--about a half-dozen times.</p><p style="text-align: justify;">Roll in the salt brine. Remove to a rack to dry.</p><p style="text-align: justify;">Place on a rack in oven (I used a simple rack I placed on top of oven rack) and roast until the internal temperature reaches 205 F degrees, about 45-60 minutes.</p><p style="text-align: justify;">Carefully remove and brush with oil. Return to oven to bake an additional ten minutes.</p><p style="text-align: justify;">Remove. Cut an "X" into each skin. Lightly push ends toward center. I have individual earthen, oval-baked bowls I put mine into. For those who love the skin ... you may want to serve with a side of Kosher salt for dipping.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbQY6a5A45oum08Fh2aOIqBWt6o6fqi3dKqNeiXvb7cocXXeR-3nxYBwpVZTH0FnkkNe5P3AnjvAQXhPNgjaGNPaH6_vr2pfC10q0zAzrB9bdWs6ACS6Lrzc87Zjjec5nN5GTJAfCIzvlYM2rjH2ThnRX1Cg-M-ojCYeUlM9u2EM8rJh1OyFJFAuaSw/s1500/mason%20and%20cash%20olval%20bowls.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="858" data-original-width="1500" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbQY6a5A45oum08Fh2aOIqBWt6o6fqi3dKqNeiXvb7cocXXeR-3nxYBwpVZTH0FnkkNe5P3AnjvAQXhPNgjaGNPaH6_vr2pfC10q0zAzrB9bdWs6ACS6Lrzc87Zjjec5nN5GTJAfCIzvlYM2rjH2ThnRX1Cg-M-ojCYeUlM9u2EM8rJh1OyFJFAuaSw/w439-h265/mason%20and%20cash%20olval%20bowls.png" width="439" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><i>These are Mason and Cash bowls from England. Martha Stewart made them<br />popular here in the States. They are getting more and more difficult to find.<br />If you spot them in a thrift store, grab them. They have so many uses.</i></b></span><br /><br /></td></tr></tbody></table><p style="text-align: justify;">I have not tried the goat-cheese topping in the video below. I enjoy a ton of butter, salt, pepper, thick sour cream and chives.</p></div><div><br /></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/Vr-o01qiRYI?si=lBQxVY6eX5LFyZ-y" width="480"></iframe>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-24178753918899649152023-10-11T05:25:00.002-07:002024-01-18T14:03:36.837-08:00Simple Chicken Leg Soup with Noodles or Rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKkr1rRttuZu8DZjMuL9pfFZOuJFC2TwppvR6itHAr8eHEy0C4tMgO314boclfdKSGRd32rj2iqInRq508B8UoRWE3tAHV5Q_uAwPZy1d_HV-fSrr5iwtwtgQUT6C0oirXXkeiEj8sy5zgeKaw1LfFRf_1xlbA3fQtCnQYcayBo_EGN0UMGjyYm20Dg/s1494/cs%20cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1494" data-original-width="892" height="553" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKkr1rRttuZu8DZjMuL9pfFZOuJFC2TwppvR6itHAr8eHEy0C4tMgO314boclfdKSGRd32rj2iqInRq508B8UoRWE3tAHV5Q_uAwPZy1d_HV-fSrr5iwtwtgQUT6C0oirXXkeiEj8sy5zgeKaw1LfFRf_1xlbA3fQtCnQYcayBo_EGN0UMGjyYm20Dg/w392-h553/cs%20cover.png" width="392" /></a></div><p>The older I get, the more I appreciate soups. Especially if I'm not feeling well. Right now, I have had "the bug" since January 1. Cooking is not my number one priority.</p><p style="text-align: justify;">Anyway, home made soups are super nutritious, fun to make, usually inexpensive, and a great excuse to clean out your fridge.</p><p style="text-align: justify;">Chicken soup if my favorite, but not my favorite to make because of the clean-up. It usually involves many large bowls, sieves, utensils, picking through the meat and leftover bones and deflated veggies, not to mention peels and greasy counters and kitchen items.</p><p style="text-align: justify;">So, I've been making this small-batch recipe that pushed all the bells and whistles of my desires and tastes: good soup, easy clean-up, inexpensive.</p><p style="text-align: justify;">It uses the cheapest of chicken parts: legs (thighs also work, or a combo thereof). Where I shop, I have access to a 3-pack of organic chicken quarters. Rarely are they more than 4 bucks, a real bargain. I'm usually after the thighs, so, after cutting them off, I'm left with three legs. That's when I started making this soup.</p><p style="text-align: justify;">I put them in a two-quart saucepan along with some veggies and let it simmer for several hours. It fills my apartment with incredible aromas I can actually inhale if I'm outside on my porch. There's really only one bone in a leg or thigh, and after several hours of simmering, the meat literally falls off the bone, so it's easy to fish out for easy removal without a sieve. The same with the veggies. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXn2pQ-Rm6ML_0U0rt38jjZpmplhFdZCyjEq4IGokNCgGOVIOJtQ1utFod6kGGstXD5vzu6xT5xXJBu3PP1gdDyRRgV1bGhu_ht6KyvqHkhJMREFfhO_YOTVdQm8YDpcNkTWl0tYfZj3fQ2SdUlyreMHg9G6AzVGjRzSse5DH66rhQcWoqdlTOUMkFg/s615/cs%20quarter%20shot.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="540" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXn2pQ-Rm6ML_0U0rt38jjZpmplhFdZCyjEq4IGokNCgGOVIOJtQ1utFod6kGGstXD5vzu6xT5xXJBu3PP1gdDyRRgV1bGhu_ht6KyvqHkhJMREFfhO_YOTVdQm8YDpcNkTWl0tYfZj3fQ2SdUlyreMHg9G6AzVGjRzSse5DH66rhQcWoqdlTOUMkFg/s320/cs%20quarter%20shot.png" width="281" /></a></div><br /><p style="text-align: justify;">If the strength of the broth is too weak, I add a good tablespoon of chicken Better than Bouillon. That is the ONLY brand I will use. Surprisingly, chicken legs make a superb broth. Refrigerated, it will actually gel.</p><p style="text-align: justify;">I usually have the meat with the "pot gravy" for one meal then save the broth for another. For breakfast, nothing is better (or healthier) than warm broth.</p><p style="text-align: justify;">When all is said and done, I basically just have a single pan to wash. That's it. EZ-PZ. Nutritious. Warming. Delicious.</p><p style="text-align: justify;">My favorite way to enjoy broth is with a tiny squeeze of lemon or thin slice of peel, dried dill, and just a pinch of Cayenne or Aleppo pepper. </p><p style="text-align: justify;">Do use dried thyme leaves!!! Feel free to use other herbs, but thyme is traditional and, in my opinion, should always be used with any chicken recipe. Dill is also nice, but add at the end when serving, not the beginning. The same with rosemary. People just love to use rosemary when making soup. It's a bad idea. <span style="text-align: left;"> It can easily overpower your broth with a bitter taste. Use at the very end just until your broth is flavored. For roasting a chicken, use all you want when you want. If I have it, I add a thin slice of fresh ginger.</span></p><p style="text-align: justify;">A few notes: If I want a hearty soup, I add 1-2 nests of pappardelle noodles when the soup is done. I simply remove the pan from the burner and but in the balls of noodles, cover the pot and leave it for an hour or so during which time the noodles will lovingly swell with the flavorful broth and unfurl for real-life slurping. These are LONG noodles, hence the reason they are wrapped into a ball-like nest. Buy a good brand. You'll never go back to regular noodles. (Great for beef stews, too!)</p><p style="text-align: justify;">If I don't have pappardelle noodles, other pastas work equally well. If you're really in a pinch, just break up some spaghetti. Or use washed/rinsed raw rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tk31w91aihJ9fLtL60O8RGJTlW9GRY2IH0O3D2tFJg_2sGLXwgJFNvgFTDdcEIE3oO8rNejwpvDtAh-d7t4gMEx5b1nhmgxeQizA9D-jITtKAKUeZz_V-FBvRBy8mtjLETJf8UZOuxmVEJUGiiS-Rmxi3OU-7vWHTh7RkBassrODMicGp_R2Heqkyw/s1470/cs%20pappardelle.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1438" data-original-width="1470" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0tk31w91aihJ9fLtL60O8RGJTlW9GRY2IH0O3D2tFJg_2sGLXwgJFNvgFTDdcEIE3oO8rNejwpvDtAh-d7t4gMEx5b1nhmgxeQizA9D-jITtKAKUeZz_V-FBvRBy8mtjLETJf8UZOuxmVEJUGiiS-Rmxi3OU-7vWHTh7RkBassrODMicGp_R2Heqkyw/w438-h405/cs%20pappardelle.png" width="438" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"></p><ul><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">3-5 chicken legs. If small, add one or two more and/or a thigh, but you may need a larger pot.</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1 large carrot, cleaned, sliced lengthwise, than into 2-3 inch lengths, or simply cut into medium rounds</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1 rib celery, roughly chopped or, into medium slices if you like it with your soup</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1/2 medium onion, roughly chopped</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1 large garlic clove, smashed, peeled, cut into a few pieces</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1/4 to 1/2 teaspoon whole black peppercorns</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">1/2 teaspoon dried thyme flakes (or a few fresh thyme stems with leaves)</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">If you have it, a few stems fresh parsley</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">If using, one or two nests pappardelle pasta (bronze cut) or a few tablespoons rinsed long-grain white rice</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">Kosher salt-but only at the very end</span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">Chicken Better-than-Bouillion, if desired </span></b></li><li><b style="text-align: left;"><span style="color: #660000; font-size: medium;">4 cups water or just until the chicken is covered</span></b></li></ul><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">Wash chicken well. Place in pot. Add vegetables. Add water. Bring just to a boil. Reduce to a low simmer and cook for a good two hours. Never boil your soup stock. It will cloud the broth and create a lot of scum that floats to the top. A slow simmer is all you need.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">When done, taste, season with salt. Add one or two nests of pappardelle noodles. Remove from burner and allow to sit until noodles have doubled in size and are tender. </span><span style="caret-color: rgb(102, 0, 0);">Taste again for salt and pepper.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">If using rice, add the rinsed rice remembering that it will double in size. Do not remove pot from burner. Place on the lowest heat setting possible and allow to cook a good 15 minutes. Shut off the heat. Keep covered. Allow to rest until rice is tender.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">To serve, spoon meat portions into a bowl along with some of the veggies. Add noodles/rice. If you have it, a flurry of minced parsley is always nice.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">This is plenty for a hearty two servings. For one person, you will have left overs. Simply cover the pot until cool, and place in fridge. It will keep for a few days.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">An alternative fun way to serving is to remove the chicken legs prior to adding your noodles or rice. Keep as intact as possible and place in a bowl. Sprinkle with a bit of Kosher salt. Keep covered and refrain from pinching off little pieces to nibble. Finish broth to your satisfaction. To serve, place one chicken leg in the bottom side of a serving bowl. Fill with broth, noodles/rice. Serve. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">I live on the edge of a wood, so things like chicken bones never go to waste, especially in the winter. I throw them where night critters can easily easily enjoy them. </span></div><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p> </p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-20604136206395499512023-10-01T04:57:00.001-07:002023-10-01T05:01:35.064-07:00Grilled Pork Tenderloin with Lime and Ginger Marinade<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEius1fej1lCWQtlgd635R7QJdYNfNFGEOFrwINC74izb4DOewaTno8uR7y1nOje0Zrxob57C8SJdkKa5ja0wtmIND-nMLeXDL9pQcCywB0rJ-EebWQ4boVf9T5wOaP-sSnJjD52dlgreNP-_lze7rvDQE2oqAeCA3yFcyHtXrnpL-YcPIZ3MyCjl9j4Zw/s1640/cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1498" data-original-width="1640" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEius1fej1lCWQtlgd635R7QJdYNfNFGEOFrwINC74izb4DOewaTno8uR7y1nOje0Zrxob57C8SJdkKa5ja0wtmIND-nMLeXDL9pQcCywB0rJ-EebWQ4boVf9T5wOaP-sSnJjD52dlgreNP-_lze7rvDQE2oqAeCA3yFcyHtXrnpL-YcPIZ3MyCjl9j4Zw/w434-h339/cover.png" width="434" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">And ... just like that ... summer disappeared.</p><p style="text-align: justify;">In its stead, we are left with a few tomatoes lingering on withering vines. Maybe some stubborn green peppers. Marigolds are wonderfully bushy--even voluptuous, gorgeous, providing camouflage for monarch butterflies who pin themselves to their gowns like broaches.</p><p style="text-align: justify;"> But, for the most part, the garden is done. Floral and veggie.</p><p style="text-align: justify;">It's all about big-ass bounty. No-nonsense pumpkins. Grenade gourds. Chrysanthemum explosions.</p><p style="text-align: justify;">We head indoors to decorate and to garden new recipes. </p><p style="text-align: justify;">Recipes that are a bit hardier. Substantial. Less light. -burgs and -dogs on the grill wing it South like snowbirds.</p><p style="text-align: justify;">Hence, this recipe.</p><p style="text-align: justify;">I have had this particular recipe since the late 90's when it was quite the hit, a child of the now sadly-defunct magazine "Gourmet." The Internet picked it up, in particular, the then-newbie and popular "Epicurious</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CE_s43eys5ZhiO1aOi9yDN7uZLRyQDTC-OZyQRI8udx37o2VVnFwGwfgwrH60az1NrDLIVj7Ct4j5GFtLl9J8UapQqnJXIqK5AegEo_Y6olPpu2GGR4g8EcAPus7yaTbC0t87lmhSz-JQBQuJ8mHzztfhH7H9eG9G-hN1okCRYZS1a8QNoUcQWuG0A/s1578/done%20and%20grilled.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1578" data-original-width="984" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1CE_s43eys5ZhiO1aOi9yDN7uZLRyQDTC-OZyQRI8udx37o2VVnFwGwfgwrH60az1NrDLIVj7Ct4j5GFtLl9J8UapQqnJXIqK5AegEo_Y6olPpu2GGR4g8EcAPus7yaTbC0t87lmhSz-JQBQuJ8mHzztfhH7H9eG9G-hN1okCRYZS1a8QNoUcQWuG0A/w265-h363/done%20and%20grilled.png" width="265" /></a></div><p style="text-align: justify;">I made it often, particularly in the summer ... But then I ended up in North Carolina where grills are not allowed in apartment complexes. I tried it without, but you do really need one. Even in the dead of winter.</p><p style="text-align: justify;">I had thought this was on my blog but discovered I had mistakenly erased it. I have another pork tenderloin recipe and both begin with the word "marinated." I haphazardly must of nuked this one. I apologize to all who would have tried it. Loved it. Now is your chance.</p><p style="text-align: justify;">Don't be put off by the combination of lime and ginger. It's wonderful. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06dVIXDJFBqBbGUHfUVi_8shzRyFFdwvztaR5KwMwHsYqBaBFgh8eYgRXRQSpUSP8mi271E-o0xwYzEncEMbjMclhgfaMvAT1SFdgG4nd76_OJkrq7PhqZUT1QePIoVES1KHwK4T08LkGN8Zqg2N1Keh3u_cfHufQfTaAlfmRfHIuGHS4efqBCtus7w/s1682/ingredients.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1682" data-original-width="1510" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06dVIXDJFBqBbGUHfUVi_8shzRyFFdwvztaR5KwMwHsYqBaBFgh8eYgRXRQSpUSP8mi271E-o0xwYzEncEMbjMclhgfaMvAT1SFdgG4nd76_OJkrq7PhqZUT1QePIoVES1KHwK4T08LkGN8Zqg2N1Keh3u_cfHufQfTaAlfmRfHIuGHS4efqBCtus7w/s320/ingredients.png" width="287" /></a></div><p>Please note: this calls for a pork <u>tenderloin</u>, not a loin. Those are two separate cuts of meat. </p><p>I have never felt inclined to make the marmalade. It's up to you . . . Serve with rice* and a fresh, green veggie such as asparagus or broccolini. Also great with grilled pineapple slices.</p><p>I usually half this recipe. Be sure to taste the marinade. I like to be able taste the lime. Some people add a bit of honey or sugar. I never have.</p><p></p><ul style="text-align: left;"><li><b style="color: #660000;">6 large garlic cloves, chopped</b></li><li><b style="color: #660000;">2 tablespoons soy sauce</b></li><li><b style="color: #660000;">2 tablespoon grated fresh ginger</b></li><li><b style="color: #660000;">2 teaspoons Dijon mustard</b></li><li><b style="color: #660000;">1/3 cup fresh lime juice</b></li><li><b style="color: #660000;">1/2 cup olive oil</b></li><li><b style="color: #660000;">Cayenne to taste (I use Aleppo pepper)</b></li><li><b><span style="color: #660000;">4 pork tenderloins, about 3/4 pound each, trimmed of silver skin and flabby parts. If they have a long "tail," <span style="caret-color: rgb(102, 0, 0);">I</span> fold it over and secure with a toothpick. Or just cut it off to make a uniform loin.</span></b></li></ul><p></p><p style="text-align: justify;">To make the marinade: </p><p style="text-align: justify;">In a blender, or small food processor, blend marinade ingredients with salt and pepper to taste. I like to be able to taste the lime.</p><p style="text-align: justify;">In a large, sealable plastic bag, combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish or on a plate to catch any leakage. Marinate pork, chilled, turning occasionally, at least one day--I've kept it up to two days.</p><p style="text-align: justify;">Prepare grill.</p><p style="text-align: justify;">Let pork stand at room temperature about 30 minutes before grilling. Remove from marinade, letting excess drip off, and grill on an oiled rack set 5-6 inches over glowing coals, turning every 5 minutes, until a meat thermometer register 160 F, 15-20 minutes. (I prefer 140-145 with just a bit of a blush in the center.)</p><p style="text-align: justify;">Transfer meat to a cutting board and let stand 5-10 minutes. Slicing is individual preference and depends on the number of people you are serving. They recommend 1/2-inch slices. I don't really like thick slices or "chunks." You do you.</p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWA8TXNN3V7k9eKKExYx0-G6e9j5gdttKF116MUg_3xmBukU0gTpd-v3sTcKv7N6exy6Sc7f4lciSMkfU21B6QUHwmh5UzwDK1VbSAEbcSW6YUhGtYsh3ks9TW8oNddnxeS4AbXAGIW_kOsExpAIaYhfvXdrc64XBNrWYJ3cFrpA1TyygfyLRymjKgQ/s1066/done.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="810" data-original-width="1066" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaWA8TXNN3V7k9eKKExYx0-G6e9j5gdttKF116MUg_3xmBukU0gTpd-v3sTcKv7N6exy6Sc7f4lciSMkfU21B6QUHwmh5UzwDK1VbSAEbcSW6YUhGtYsh3ks9TW8oNddnxeS4AbXAGIW_kOsExpAIaYhfvXdrc64XBNrWYJ3cFrpA1TyygfyLRymjKgQ/s320/done.png" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFKOHB-i-WvIcpwksFo5JIjsysgJqw8IjYAcGfTcTS5l4Rk08geoFrZnhi4caEUPmDOtaMnVjMy4K43Osa_-1cwIOL5h-hjbywC7kmNOk9_iEqMv14EKYEt_kUnBw67cMgOE4EjbZ1_yPOebRyfi-WKQU9CwIoV1CuIV_ESzqKi2bntwm7AfCYeyvgg/s2218/cutting%20board.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2218" data-original-width="2112" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFKOHB-i-WvIcpwksFo5JIjsysgJqw8IjYAcGfTcTS5l4Rk08geoFrZnhi4caEUPmDOtaMnVjMy4K43Osa_-1cwIOL5h-hjbywC7kmNOk9_iEqMv14EKYEt_kUnBw67cMgOE4EjbZ1_yPOebRyfi-WKQU9CwIoV1CuIV_ESzqKi2bntwm7AfCYeyvgg/s320/cutting%20board.png" width="305" /></a></div><br /><p>Marmalade: Warning, lots of stirring . . .</p><p>I have never made the marmalade, so I can't really vouch for it one way or another.</p><p></p><ul style="text-align: left;"><li><b style="color: #660000;">1 1/4 lbs. yellow or red onions, chopped fine (about 4 cups)</b></li><li><b style="color: #660000;">3 tablespoons olive oil</b></li><li><b style="color: #660000;">2 fresh jalapeΓ±o chilies, seeded and minced (wear rubber gloves</b></li><li><b style="color: #660000;">2 tablespoons honey or sugar</b></li><li><b style="color: #660000;">3-4 tablespoons red-wine vinegar</b></li><li><b style="color: #660000;">1/4 water</b></li></ul><p></p><p style="text-align: justify;">In a large, heavy skillet, cook onions in oil with salt and pepper to taste over medium heat, stirring, until softened. Add JalapeΓ±os and cook, stirring, one minute. Add honey or sugar and cook, stirring, one minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about ten minutes. Season marmalade with salt and pepper. Maybe made two days ahead and shilled, covered. Reheat before serving.</p><p><span style="font-size: x-small;">*If you have access to Stonewall Kitchen products, I highly recommend their <b><i>Citrus Rosemary Sauce</i></b> to use with the plain white rice. It has a "pineapple" vibe and it's something I mostly always keep on hand because it is so versatile. </span></p><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-24760289300854432312023-09-17T05:22:00.005-07:002023-09-28T12:15:24.664-07:00Privileged Cornbread<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71Kz9-sQlBmh0HV2hf6cbCFJyLB5KfgzohudMLtWN72mQyvMoWXC1nt1wWWYW3pNdGs6buHpGmqzpPH5xo9_upKliCFQMuVQKnG8X4uCyYacLzWGU1b429kqpaT5ZiAUao_CQ9kifm2XTbxklFHZnAEsvsBm1ynFAfKgxE4GWSqHjeY3_KUgw9Cw-xQ/s1896/cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1896" data-original-width="1472" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71Kz9-sQlBmh0HV2hf6cbCFJyLB5KfgzohudMLtWN72mQyvMoWXC1nt1wWWYW3pNdGs6buHpGmqzpPH5xo9_upKliCFQMuVQKnG8X4uCyYacLzWGU1b429kqpaT5ZiAUao_CQ9kifm2XTbxklFHZnAEsvsBm1ynFAfKgxE4GWSqHjeY3_KUgw9Cw-xQ/s320/cover.png" width="248" /></a></div><p></p><p style="text-align: justify;">Here in the South, cornbread is almost always sold in the bakery department at one's local grocery store. And you can count on biscuits to be found on many menus and in the kitchens of Southern born-and-raised folk. Everyone has a secret biscuit recipe or technique passed down from their "meemaw." </p><p style="text-align: justify;">I am a bread snob and prefer artisan-created breads. But they are getting a little too pricey. They are now selling "half loaves," but those are even worse of a deal. </p><p style="text-align: justify;">So I've been making cornbread. In the Colonies, it was called "pone" or "corn pone." A wedge is considered a "pone." It's great in the morning with my coffee. A bit of good butter and jam. Perfect. For lunch, a few slices of cold cuts or since it is still tomato season, a few slices of fresh tomatoes, mayo, salt, pepper and a flutter of basil leaves. Now that's good eating. The cornbread absorbs juice of the tomato and mayo. Yum! And, of course, it's always good with whatever you are having for dinner, especially stews and soups.</p><p style="text-align: justify;">The other day while making up a batch, I just happened to have a wedge of blue cheese, half gone, sitting on the counter. Out of curiosity, I crumbled some into the batter and, instead of using sugar, squirted in some honey that needed to be used up.</p><p style="text-align: justify;">Man, it was GOOD!</p><p style="text-align: justify;">In the past, I have added sour cream and canned cream corn.</p><p style="text-align: justify;">Because fresh corn is so abundant right now (really, throughout the year), I decided to try fresh corn kernels and they did not disappoint. Frozen and canned, I think, can bake up a bit chewy. Fresh remained plumper, sweeter and crisper.</p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Sb71dSdDDnepiZqQOuz7GdaR1a7NaOcp8-qQ9J8m3ANB-2p2CATPl4vojF1FkXFR1pSBbe9WOhOfa1Bdcy0juZ_zj2Rq5GW8KRkO7dgyptH3W6EeKPuoeSpw8PWhif4Mzyo2AMciH1_rIjxr3fb0e_BI33hBWLMjH1cedqOhPPTv5uOlkDFx2u_Xuw/s984/corn%20slicer.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="984" data-original-width="896" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Sb71dSdDDnepiZqQOuz7GdaR1a7NaOcp8-qQ9J8m3ANB-2p2CATPl4vojF1FkXFR1pSBbe9WOhOfa1Bdcy0juZ_zj2Rq5GW8KRkO7dgyptH3W6EeKPuoeSpw8PWhif4Mzyo2AMciH1_rIjxr3fb0e_BI33hBWLMjH1cedqOhPPTv5uOlkDFx2u_Xuw/s320/corn%20slicer.png" width="291" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="color: #cc0000;"><b>I use this handy tool for corn. Yes, you need one!</b></span></i></td></tr></tbody></table><p>I finely diced a green onion and threw that in. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUC11qedF9ZrSawb7NPQOPaaC39vtP90Hlfq9tuoJ_B_xA6FkwafAfhNgaRmQerrw4xz89fhn73U1eXKMn8oeVTEdYGJk8Mn2dR_GKLwo5UuI-zk7ZVRAlMTWl9ggPbdTXJgo0Ww_x1xDsa_xsbbZt_asTEzZoc84yr89ygdkGyrrHEOi90O8mjOhBQ/s1880/green%20onion%20slicer.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1874" data-original-width="1880" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSUC11qedF9ZrSawb7NPQOPaaC39vtP90Hlfq9tuoJ_B_xA6FkwafAfhNgaRmQerrw4xz89fhn73U1eXKMn8oeVTEdYGJk8Mn2dR_GKLwo5UuI-zk7ZVRAlMTWl9ggPbdTXJgo0Ww_x1xDsa_xsbbZt_asTEzZoc84yr89ygdkGyrrHEOi90O8mjOhBQ/s320/green%20onion%20slicer.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: #cc0000;"><i><b>I love this gadget! You will, too!</b></i></span></td></tr></tbody></table><p>Since it was a small loaf, I used the rest of the corn and another scallion to make a saute to serve with dinner.</p><p>Die-hard Southerners insist on white corn meal. And no sugar. To appease both sides, I simply mix white and yellow together which I keep in 1/2 gallon jar. Problem solved.</p><p>I do like sugar, though. Many who insist on no sugar in cornbread end up slathering it with sugar in the form of honey, molasses, or some kind of syrup. So, really, what's the difference?</p><p>It's traditional to bake cornbread in a cast iron skillet that is HOT with melted grease. And lots of it. Never a square pan. It is cut into wedges and served warm. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkvIlg47Q2UJV-bgyBpLGxtx_mABeSSG1JmkV9XhWc2dZjzPTS7y_ziV7XhRFkMc0ZKo2kwbDVRAwW-ug6KQdUfL1sOL_TTMdZIsSWkErn1FIEB10rjhfT8L8trwN2FAFRsaVWd2ZTs9Zy860gNH0Tgc8xW0lwbGwBuiJGnyxFZfGIODNPPynmc7pYA/s1440/cast%20iron%20skiller.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1440" height="237" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGkvIlg47Q2UJV-bgyBpLGxtx_mABeSSG1JmkV9XhWc2dZjzPTS7y_ziV7XhRFkMc0ZKo2kwbDVRAwW-ug6KQdUfL1sOL_TTMdZIsSWkErn1FIEB10rjhfT8L8trwN2FAFRsaVWd2ZTs9Zy860gNH0Tgc8xW0lwbGwBuiJGnyxFZfGIODNPPynmc7pYA/s320/cast%20iron%20skiller.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="color: #cc0000;">I have several of these Lodge cast-iron skillets. The two handles are very handy.<br />It's considered an 8-inch skillet. The bottom is 6-inches. Also great for macaroni<br />and cheese and Dutch Baby pancakes. Amazon used to sell them in sets<br />of two, but not anymore. Often, they are on sale.<br />You can also get a lid, separately. </span></b></td></tr></tbody></table><p>Honey is not cheap. So, here I have used white sugar.</p><p>I always have bacon fat on hand because I buy it in containers. Many grocery stores now stock it: "BACON UP." And lard. Both are healthier than butter and certainly better for you than any "seed oil." Bacon up has a slight smoky, bacon flavor and is perfect for frying eggs. It's also great for greasing the sides of casserole dishes. Add a bit to boiled beans to perk up the flavor. Ironically, it's cheaper at the grocery store than to order on Amazon. It has a long shelf life. I wouldn't be without it.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW7PX3FK-M0jDdHIwMJi7gQ_wDPEdp63W-sT6Nf1gUws5aEVU4QdHyQ_mzkGdy54reiv5HDd8mAtooWWdvKRN_tFuJXlBL-MTYvCCZcVcIwsWvZs6BOdJ6ze3jZ9gDa3dBX4X0sOLfV5V8jxC_tnIAlmlojdLs-hYcusnx6C6Gtft1D2qMvIhvVSkDQ/s780/bacon%20up.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="780" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW7PX3FK-M0jDdHIwMJi7gQ_wDPEdp63W-sT6Nf1gUws5aEVU4QdHyQ_mzkGdy54reiv5HDd8mAtooWWdvKRN_tFuJXlBL-MTYvCCZcVcIwsWvZs6BOdJ6ze3jZ9gDa3dBX4X0sOLfV5V8jxC_tnIAlmlojdLs-hYcusnx6C6Gtft1D2qMvIhvVSkDQ/w320-h267/bacon%20up.png" width="320" /></a></div><p>Also, buy a 'wedge' of cheese. Crumbles are just leftovers ... You don't need a gourmet brand here. My preferred brand is "<span style="caret-color: rgb(32, 33, 36); color: #202124;"><span style="font-family: inherit;">Litehouse Simply Artisan Blue Cheese Center Cut," but it's getting more and more difficult to find. That is some good blue cheese for the money!</span></span></p><p><span style="caret-color: rgb(32, 33, 36); color: #202124; font-size: 18px;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c1RmI6_9y7IOLrEIhcWVoyyiL2_HayPxRcWIqnRI6zPLGJewJ6c8yEqvDZeLsye8RLq97oexkHATt5A8eMQJ7Z_PsZ9Nc77bkdZqR4rW7Aw_Oo2h_1Z5AEcFbxU93qpeOzeJfrqTGaudPjc5N0UYnl1tO5R9pHyRcIHMc20u5SnNa52NhoEuV7Ya6Q/s398/blue%20cheese.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="356" data-original-width="398" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0c1RmI6_9y7IOLrEIhcWVoyyiL2_HayPxRcWIqnRI6zPLGJewJ6c8yEqvDZeLsye8RLq97oexkHATt5A8eMQJ7Z_PsZ9Nc77bkdZqR4rW7Aw_Oo2h_1Z5AEcFbxU93qpeOzeJfrqTGaudPjc5N0UYnl1tO5R9pHyRcIHMc20u5SnNa52NhoEuV7Ya6Q/w234-h253/blue%20cheese.png" width="234" /></a></div><br /><p></p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">.5 or one-half cup yellow cornmeal</span></b></li><li><b><span style="color: #660000;">.5 or one-half cup all-purpose flour, preferably unbleached</span></b></li><li><b><span style="color: #660000;">1/4 - 1/3 cup white sugar</span></b></li><li><b><span style="color: #660000;">2 teaspoons baking powder</span></b></li><li><b><span style="color: #660000;">2-3 tablespoons melted bacon fat plus more for the pan</span></b></li><li><b><span style="color: #660000;">1 egg plus one egg yolk</span></b></li><li><b><span style="color: #660000;">1/2 cup buttermilk maybe 1-2 tablespoons more</span></b></li><li><b><span style="color: #660000;">1/4 cup crumbled blue cheese from a whole wedge</span></b></li><li><b><span style="color: #660000;">1 green onion, white and green parts</span></b></li><li><b><span style="color: #660000;">1/4 to 1/2 cup fresh corn kernels</span></b></li><li><b><span style="color: #660000;">a dasher two of garlic powder</span></b></li><li><b><span style="color: #660000;">a dash or two of ground black pepper</span></b></li></ul><div><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><b><br /></b></span></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">Preheat oven to 400 F. </span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">To a six or seven-inch cast-iron skillet, add at least one but not more than 2 tablespoons lard, bacon fat, shortening, butter or a combination thereof. Avoid all butter; it scorches easily. Place in oven to melt and to heat up the pan. You want a puddle of grease, not a thin coating. Why? It is what produces the great crust for the bread.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">In a medium bowl, add your cornmeal, flour, sugar, baking powder, garlic and pepper. Stir to combine.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">In a small bowl, mix eggs, milk and melted fat. Add to dry ingredients and stir just until combined. Batter will be a bit thick. If too thick, add a bit more buttermilk, but you don't want your batter thin, like a pancake batter. Cornbread batter is forgiving and usually bakes up nice.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">Gently mix in broken up cheese, onion and corn. </span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">Carefully, and with oven mitts, remove pan from oven. Gently swirl grease from bottom of pan to coat sides. Or use a brush or spoon. </span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">Gently and evenly, fill hot pan with batter. It will immediately begin to cook the edges. Return to oven and bake for about 20-25 minutes. The top should be golden with the pone pulling away from sides of pan with just a bit of sizzling grease. A toothpick or cake tester when inserted should come out clean.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">WARNING! PAN WILL BE EXTREMELY HOT. USE PRECAUTION. USE OVEN MITTS, HEAVY POTHOLDERS. AVOID DISTRACTIONS. </span><span style="caret-color: rgb(102, 0, 0);">Place wire rack on top of pan and flip. Then re-flip and keep on wire rack to cool.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">This is fine eaten on its own without butter or syrups. It is a bit on the rich side. Is it white-privilege rich? I don't think so. Cornbread, like all food, has always been for everyone and that's how it should stay!</span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);">My regular cornbread recipe is here: </span><a href="http://www.kitchenbounty.com/2014/01/cornbread-south-vs-north.html">http://www.kitchenbounty.com/2014/01/cornbread-south-vs-north.html</a></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><br /></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><b><br /></b></span></span></div><p></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-56983819966211798722023-09-09T05:33:00.004-07:002024-01-21T05:12:41.189-08:00Washington Apple Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVU-824s4hLvBtqEg5iOD7OntRuBL_RMKsrdj_DSRwESfCbOkK9eFROzaZWdNbnifGtUkG6H813zssGuqg88y6hUVHGx56A24WpBLtyT5cIPT60MIo4SiGX4SHVYPBX5yjw8OJHpAi6p0non4rD6cDCZOAV_Wn89FoW1pTMaOLWeTC5XvGzIev9uypg/s2526/Screen%20Shot%202023-09-04%20at%208.42.08%20AM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1888" data-original-width="2526" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVU-824s4hLvBtqEg5iOD7OntRuBL_RMKsrdj_DSRwESfCbOkK9eFROzaZWdNbnifGtUkG6H813zssGuqg88y6hUVHGx56A24WpBLtyT5cIPT60MIo4SiGX4SHVYPBX5yjw8OJHpAi6p0non4rD6cDCZOAV_Wn89FoW1pTMaOLWeTC5XvGzIev9uypg/w414-h340/Screen%20Shot%202023-09-04%20at%208.42.08%20AM.png" width="414" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: justify;"><span style="font-size: x-small;"><b><i>This is not a fancy-looking cake. Its rustic humility belies its alluring, delicious appeal.<br /></i></b></span></span><span style="text-align: justify;"><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Who doesn't love apple season?</div><div style="text-align: justify;"> </div><div style="text-align: justify;">There are almost 7500 unique apple varieties in the world. Here in the United States, we grow about one </div><div style="text-align: justify;">hundred. And we love sweet apples, unlike Europe which treasures apples we have never tasted and which tend to lean on the "herby" side. Difficult to explain. England had some of the best apples I ever tasted ... Many were like sipping a cool crisp glass of Chardonnay. The closest I can think here are Winesaps. What a great old apple. Here in the mountains of North Carolina, some dear souls still tend to the old trees. A bowl of fresh Winesaps will fragrance a room ... And one or two in a pie will make it unique and special!</div></span></td></tr></tbody></table><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y75fb5oAnVV_JHyTzGdn0YSqbhBUynmu0_NCcKDkOzt-goAAd5foEy5uHn0H6tjwpMcg5-kBI2GkPWn7ZRf5ixslv1le4VIR4N0-7oAO9edaEpgI2UVu3PYjjfc7X1PrSWkOZbNkWjEBrqr78gnvfE3suBdqfdldnUdPP9L_hdiSUxxSPSQmrXY0EQ/s2564/Screen%20Shot%202023-09-04%20at%209.53.08%20AM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2562" data-original-width="2564" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y75fb5oAnVV_JHyTzGdn0YSqbhBUynmu0_NCcKDkOzt-goAAd5foEy5uHn0H6tjwpMcg5-kBI2GkPWn7ZRf5ixslv1le4VIR4N0-7oAO9edaEpgI2UVu3PYjjfc7X1PrSWkOZbNkWjEBrqr78gnvfE3suBdqfdldnUdPP9L_hdiSUxxSPSQmrXY0EQ/w490-h435/Screen%20Shot%202023-09-04%20at%209.53.08%20AM.png" width="490" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: medium;"><b><i>I love my local farmers market!<br /><br /></i></b></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgzfeZJxankJRYwKtNxeywCfuEN-aC7FHYa2tCCJLQ84qq3Fuv9rx9-88iVTYP2DIxmITyjAxp2289I1CukJjGJSewF7J0gf4YM-B_za8aP14016DWHi7oLlNiZK6RVL-vSUYndkPVBD1RlWrMEgK5LqUs8TtMNlmqxDrbv6Er409dG73rJ-ckYUiLQ/s2484/Screen%20Shot%202023-09-06%20at%2010.23.47%20AM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2484" data-original-width="1970" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgzfeZJxankJRYwKtNxeywCfuEN-aC7FHYa2tCCJLQ84qq3Fuv9rx9-88iVTYP2DIxmITyjAxp2289I1CukJjGJSewF7J0gf4YM-B_za8aP14016DWHi7oLlNiZK6RVL-vSUYndkPVBD1RlWrMEgK5LqUs8TtMNlmqxDrbv6Er409dG73rJ-ckYUiLQ/s320/Screen%20Shot%202023-09-06%20at%2010.23.47%20AM.png" width="254" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0fQQ4rBvUTB2eg04dW7RiGMgPSL5J89KpxRWBIZ82yKgISnKD-EjN1NA2BzMLRZY1ZqjSUB4q8eqmWGg9Y9I6aGbnnGNKWTSmqhumzPDUrzZsJG6q009ok1yk0lZRojJIcmhpSkPISdwkgz3PHKdN6vHhYEgkcAEHngDbfg32CypOyeAXF5tMefITg/s2478/Screen%20Shot%202023-09-04%20at%209.54.38%20AM.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2478" data-original-width="2016" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0fQQ4rBvUTB2eg04dW7RiGMgPSL5J89KpxRWBIZ82yKgISnKD-EjN1NA2BzMLRZY1ZqjSUB4q8eqmWGg9Y9I6aGbnnGNKWTSmqhumzPDUrzZsJG6q009ok1yk0lZRojJIcmhpSkPISdwkgz3PHKdN6vHhYEgkcAEHngDbfg32CypOyeAXF5tMefITg/s320/Screen%20Shot%202023-09-04%20at%209.54.38%20AM.png" width="260" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><p><span style="text-align: justify;">Europeans tend to let the apples do the talking in their recipes, so they don't overload them with cinnamon and spices. I know it sounds strange, but it works. Here, we love our apple pie spice. Extra cinnamon. Nutmeg. And lots of sugar. The apples kind of get lost.</span></p><p style="text-align: justify;">I honestly don't know where I got this recipe, but I make it often. It's like a walk through the woods in the autumn. It's fun to change up. Originally, it called for walnuts; but, when I can find them (afford them!), I do love black walnuts and what they add to any apple recipe.</p><p style="text-align: justify;">I avoid cakes made with copious amounts of oils. Seed oils, in case you haven't heard, are bad for you. Very bad. They are greasy and you can often feel it on your tongue. Instead, I half the oil with melted butter. And be sure your oil is fresh, not on the verge of going rancid.</p><p style="text-align: justify;">This is a dense cake that reminds me of autumn bark on oak trees. The corners and end pieces are almost like brownies. But that's what I love about it. And the pure, clean layer of apples on the bottom. I rarely frost this ... a light coating of powdered sugar will do. Melty vanilla ice cream is good, too ... or a nice English custardy sauce. I could also see a cinnamon or maple-glaze frosting.</p><p style="text-align: justify;">I usually half this. Store leftovers, covered, in fridge, and bring to room temp before devouring ... or nuke a bit to have with your morning cuppa ... People say it freezes well.</p><p style="text-align: justify;">The original recipe calls for two cups of sugar, but many find that too sweet and use 1.5 cups. I stick with two cups for that "brownie" effect.</p><p style="text-align: justify;"></p><ul><li><b><span style="color: #660000;">3 eggs</span></b></li><li><b><span style="color: #660000;">2 cups white sugar</span></b></li><li><b><span style="color: #660000;">1 cup vegetable oil (I use 1/2 cup melted butter and 1/2 cup oil)</span></b></li><li><b><span style="color: #660000;">2 cups all-purpose flour</span></b></li><li><b><span style="color: #660000;">2 teaspoons cinnamon (I use apple pie spice)</span></b></li><li><b><span style="color: #660000;">1 teaspoon baking soda</span></b></li><li><b><span style="color: #660000;">1/2 teaspoon salt</span></b></li><li><b><span style="color: #660000;">1 teaspoon vanilla extract (I like the combo of 1/2 teaspoon vanilla and 1/2 teaspoon almond extract. You do you.)</span></b></li><li><b><span style="color: #660000;">1 cup chopped walnuts (optional. I like black walnuts</span></b></li><li><b><span style="color: #660000;">4 cups peeled, thinly sliced apples (about 5 medium)</span></b></li></ul><div><span style="caret-color: rgb(102, 0, 0);">Preheat oven to 350 F. Butter or spray a 9 x13-inch pan or dish. If making half a recipe, use a 6 x10 or 8 x 8 pan or dish. I prefer glass/pottery.</span></div><div><br /></div><div>Spread apples neatly and evenly in rows over the bottom of the pan.</div><div><br /></div><div>Beat eggs until thick and light. Combine sugar and oil or oil-butter mixture and add to eggs. Beat in just until combined.</div><div><br /></div><div>Stir together flour, cinnamon or apple-pie spice, soda and salt. Add to egg mixture and beat in. Add vanilla.</div><div><br /></div><div>If using, stir in nuts.</div><div><br /></div><div>Please note: batter will be very thick!</div><div><br /></div><div>Dollop spoonfuls of batter over apples and, using an off-set spatula or butter knife, carefully spread to create an even surface, being careful not to disturb the apple layer.</div><div><br /></div><div><span style="caret-color: rgb(102, 0, 0);">Bake for one hour or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.</span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><span style="caret-color: rgb(102, 0, 0);">If desired, frost with icing of your choice. I think it's just fine plain with a sifting of confectioner's sugar.</span></div><div><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><b><br /></b></span></span></div><div><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjtxB4HYnuxAccCbG-PPJde29Ng17EfLQzqMUl-GTXUMKuav9kkIVrOvTDeCpWogOyq_B66xWUh8ZIdNc4kz1FuRKofqxyxvvVKPgYxmg_AG_LwHNoAwGcZP75Isb6QtL-Y4D71S2Jm1aB10QhNYblfXt-XKTKec74ByehMMYNomy9QBMILqwaNQDVA/s1516/Screen%20Shot%202023-09-09%20at%208.26.24%20AM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="948" data-original-width="1516" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicjtxB4HYnuxAccCbG-PPJde29Ng17EfLQzqMUl-GTXUMKuav9kkIVrOvTDeCpWogOyq_B66xWUh8ZIdNc4kz1FuRKofqxyxvvVKPgYxmg_AG_LwHNoAwGcZP75Isb6QtL-Y4D71S2Jm1aB10QhNYblfXt-XKTKec74ByehMMYNomy9QBMILqwaNQDVA/s320/Screen%20Shot%202023-09-09%20at%208.26.24%20AM.png" width="320" /></a></div><br /><b><br /></b></span></span></div><p></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-14732035765771487462023-08-31T05:18:00.000-07:002023-08-31T05:18:04.493-07:00How to Make a Fresh Summer Tomato Galette And Miss Phyllis' "Homerun" Tomato Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfeA6tC5-ZrjgX5tGUToHUBmvb2sq5WrcPT8Ju_ojSEMwNlTIztMtfENzzbm1SQhaTV1NFU842lxkxSqcbwrP_uTLM4LgO0_60GnTF5tRwwN3iNtjaQc7qhy2UrxzhgOGNNMz_6_YMdwyE1wodnnAsTy1JWttQEFZRT59EkTXpT78kjQcug-Kbm56Ww/s2750/atk%20pie.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2738" data-original-width="2750" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZfeA6tC5-ZrjgX5tGUToHUBmvb2sq5WrcPT8Ju_ojSEMwNlTIztMtfENzzbm1SQhaTV1NFU842lxkxSqcbwrP_uTLM4LgO0_60GnTF5tRwwN3iNtjaQc7qhy2UrxzhgOGNNMz_6_YMdwyE1wodnnAsTy1JWttQEFZRT59EkTXpT78kjQcug-Kbm56Ww/w569-h568/atk%20pie.png" width="569" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><b><i>Remember, tomatoes are fruits. They make great "pies." </i></b></span></td></tr></tbody></table><div><br /></div><div>If you've never made a tomato galette, you are in for a real treat. For as long as you live, it is something you will anticipate preparing every summer harvest.</div><div><br /></div><div>Oh, and it's not real complicated! It is easier than preparing a tomato pie (see below), but equally delicious. Remember, tomatoes are fruits, not vegetables, so they make great pies.</div><div><br /></div><div>I like the advice from America Test Kitchen to use gruyere cheese on the bottom crust ... with a thin layer of French mustard. But an aged cheddar would work as well ... to prevent it from turning overly soggy. If serving warm, I like to add a bit of mozzarella for that ooey-gooey effect. It's your call. Just don't use American cheese or Velveeta!</div><div><br /></div><div>Try to use multi-colored tomatoes. One yellow always looks nice. If you don't have shallots, use thin-sliced rings of sweet onions. Use a large shallot or two medium. And don't forget the basil.</div><div><br /></div><div>Seriously, you should make this.</div><div><br /></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/CSeGAiMUIjU?si=9YN-axF7LXBNyQ0x" width="480"></iframe><div><br /></div><div>Here are the filling ingredients. Use whatever crust you desire.</div><div><div class="recipe-ingredients__column" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; 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column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1 Β½</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">pounds mixed tomatoes, cored and sliced ΒΌ inch thick</span></b></li><li><b><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> large </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">shallot, sliced thin</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">2 </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">tablespoon extra virgin olive oil</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">teaspoon minced fresh thyme</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">garlic clove, minced</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">ΒΌ</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">teaspoon pepper</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">2 </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">teaspoons Dijon mustard</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">3 </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">ounces Gruyere cheese</span><span style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-family: unset; font-feature-settings: unset; font-kerning: unset; font-optical-sizing: unset; font-palette: unset; font-size-adjust: unset; font-stretch: unset; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; 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flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-family: unset; font-feature-settings: unset; font-kerning: unset; font-optical-sizing: unset; font-palette: unset; font-size-adjust: unset; font-stretch: unset; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: unset; font-variant-caps: unset; font-variant-east-asian: unset; font-variant-ligatures: unset; font-variant-numeric: unset; font-variant-position: unset; font-variation-settings: unset; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.6; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: currentcolor; text-decoration-skip-ink: unset; text-decoration-style: solid; text-decoration-thickness: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: background 0.2s ease-in-out; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">,</span></button></div></span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">shredded 3/4 cup)</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">2 </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">tablespoons grated Parmesan cheese</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; border-radius: unset; border-spacing: unset; border-start-end-radius: unset; border-start-start-radius: unset; border: unset; box-shadow: unset; box-sizing: inherit; break-after: unset; break-before: unset; break-inside: unset; buffered-rendering: unset; caption-side: unset; caret-color: rgb(61, 61, 61); clear: unset; clip-path: unset; clip-rule: unset; clip: unset; color-interpolation-filters: unset; color-interpolation: unset; color-scheme: unset; color: #3d3d3d; column-count: unset; column-fill: unset; column-gap: unset; column-rule-color: unset; column-rule-style: unset; column-rule-width: unset; column-span: unset; column-width: unset; contain: unset; container-name: unset; container-type: unset; content: unset; counter-increment: unset; counter-reset: unset; cursor: unset; cx: unset; cy: unset; display: revert; dominant-baseline: unset; empty-cells: unset; fill-opacity: unset; fill-rule: unset; fill: unset; filter: unset; flex-flow: unset; flex: unset; float: unset; flood-color: unset; flood-opacity: unset; font-feature-settings: normal; font-kerning: auto; font-optical-sizing: auto; font-palette: unset; font-size-adjust: none; font-stretch: normal; font-style: revert; font-synthesis-small-caps: unset; font-synthesis-style: unset; font-synthesis-weight: unset; font-variant-alternates: normal; font-variant-caps: unset; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-numeric: normal; font-variant-position: normal; font-variation-settings: normal; glyph-orientation-horizontal: unset; glyph-orientation-vertical: unset; grid-column-end: unset; grid-column-start: unset; grid-row-end: unset; grid-row-start: unset; grid: unset; hanging-punctuation: unset; height: unset; image-orientation: unset; image-rendering: unset; inline-size: unset; inset-block: unset; inset-inline: unset; inset: unset; isolation: unset; justify-content: unset; justify-items: unset; justify-self: unset; kerning: unset; letter-spacing: unset; lighting-color: unset; line-break: unset; line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> </span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;">large egg, lightly beaten</span></b></li><li><b style="background-color: unset; orphans: unset; text-indent: unset; widows: unset;"><span class="ingredient__quantity" face="proximaNovaBold, sans-serif" style="-apple-pay-button-style: unset; -apple-pay-button-type: unset; -webkit-backdrop-filter: unset; -webkit-background-clip: unset; -webkit-background-origin: unset; -webkit-box-align: unset; -webkit-box-decoration-break: unset; -webkit-box-direction: unset; -webkit-box-flex-group: unset; -webkit-box-flex: unset; -webkit-box-lines: unset; -webkit-box-ordinal-group: unset; -webkit-box-orient: unset; -webkit-box-pack: unset; -webkit-box-reflect: unset; -webkit-box-shadow: unset; -webkit-column-axis: unset; -webkit-column-progression: unset; -webkit-cursor-visibility: unset; -webkit-font-smoothing: antialiased; -webkit-hyphenate-character: unset; -webkit-hyphenate-limit-after: unset; -webkit-hyphenate-limit-before: unset; -webkit-hyphenate-limit-lines: unset; -webkit-hyphens: unset; -webkit-initial-letter: unset; -webkit-line-align: unset; -webkit-line-box-contain: unset; -webkit-line-clamp: unset; -webkit-line-grid: unset; -webkit-line-snap: unset; -webkit-locale: unset; -webkit-mask-box-image: unset; -webkit-mask-composite: unset; -webkit-mask-source-type: unset; -webkit-mask: unset; -webkit-nbsp-mode: unset; -webkit-rtl-ordering: unset; -webkit-ruby-position: unset; -webkit-text-combine: unset; -webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-security: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; -webkit-text-zoom: unset; -webkit-user-drag: unset; -webkit-user-modify: unset; -webkit-user-select: unset; accent-color: unset; align-content: unset; align-items: unset; align-self: unset; alignment-baseline: unset; alt: unset; animation-composition: unset; animation: unset; appearance: unset; aspect-ratio: unset; backface-visibility: unset; background-blend-mode: unset; background: unset; baseline-shift: unset; block-size: unset; border-block: unset; border-collapse: unset; border-end-end-radius: unset; border-end-start-radius: unset; border-inline: unset; 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line-height: 1.65; list-style: unset; margin-block: unset; margin-inline: unset; margin-trim: unset; margin: unset; marker: unset; mask-clip: unset; mask-composite: unset; mask-image: unset; mask-mode: unset; mask-origin: unset; mask-repeat: unset; mask-size: unset; mask-type: unset; mask: unset; math-style: unset; max-block-size: unset; max-height: unset; max-inline-size: unset; max-width: unset; min-block-size: unset; min-height: unset; min-inline-size: unset; min-width: unset; mix-blend-mode: unset; object-fit: unset; object-position: unset; offset-anchor: unset; offset-distance: unset; offset-path: unset; offset-position: unset; offset-rotate: unset; opacity: unset; order: unset; orphans: unset; outline-offset: unset; outline: unset; overflow-wrap: unset; overflow: unset; overscroll-behavior-block: unset; overscroll-behavior-inline: unset; overscroll-behavior: unset; padding-block: unset; padding-inline: unset; padding: unset; page: unset; paint-order: unset; perspective-origin: unset; perspective: unset; pointer-events: unset; position: unset; print-color-adjust: unset; quotes: unset; r: unset; resize: unset; rotate: unset; row-gap: unset; rx: unset; ry: unset; scale: unset; scroll-margin-block: unset; scroll-margin-inline: unset; scroll-margin: unset; scroll-padding-block: unset; scroll-padding-inline: unset; scroll-padding: unset; scroll-snap-align: unset; scroll-snap-stop: unset; scroll-snap-type: unset; shape-image-threshold: unset; shape-margin: unset; shape-outside: unset; shape-rendering: unset; size: unset; speak-as: unset; stop-color: unset; stop-opacity: unset; stroke-color: unset; stroke-dasharray: unset; stroke-dashoffset: unset; stroke-linecap: unset; stroke-linejoin: unset; stroke-miterlimit: unset; stroke-opacity: unset; stroke-width: unset; stroke: unset; tab-size: unset; table-layout: unset; text-align-last: unset; text-align: unset; text-anchor: unset; text-combine-upright: unset; text-decoration-color: unset; text-decoration-skip-ink: unset; text-decoration-style: unset; text-decoration-thickness: unset; text-decoration: unset; text-emphasis-color: unset; text-emphasis-position: unset; text-emphasis-style: unset; text-indent: unset; text-orientation: unset; text-overflow: unset; text-rendering: unset; text-shadow: unset; text-transform: unset; text-underline-offset: unset; text-underline-position: unset; touch-action: unset; transform-box: unset; transform-origin: unset; transform-style: unset; transform: unset; transition: unset; translate: unset; vector-effect: unset; vertical-align: unset; visibility: unset; white-space: unset; widows: unset; width: unset; will-change: unset; word-break: unset; word-spacing: unset; writing-mode: unset; x: unset; y: unset; z-index: unset; zoom: unset;">1</span><span style="-webkit-text-decorations-in-effect: unset; -webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; -webkit-text-stroke-width: unset; background-color: unset; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: unset; font-style: revert; font-variant-caps: unset; letter-spacing: unset; orphans: unset; text-align: unset; text-decoration: unset; text-indent: unset; text-transform: unset; white-space: unset; widows: unset; word-spacing: unset;"> tablespoon chopped fresh basil</span></b></li></ul><div style="text-align: justify;"><span style="background-color: whitesmoke; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: Merriweather, serif; font-size: 16px; letter-spacing: -0.32px;">Spread 2 tsp. mustard over dough, leaving 1Β½ </span><span style="-webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; background-color: whitesmoke; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: Merriweather, serif; font-size: 16px; letter-spacing: -0.32px; orphans: unset; text-indent: unset; widows: unset;">inch border. </span><span style="-webkit-text-fill-color: unset; -webkit-text-stroke-color: unset; background-color: whitesmoke; caret-color: rgb(61, 61, 61); color: #3d3d3d; font-family: Merriweather, serif; font-size: 16px; letter-spacing: -0.32px; orphans: unset; text-indent: unset; widows: unset;">Sprinkle 3 oz. of GruyΓ¨re in even layer over mustard. Shingle tomatoes and shallot on top of GruyΓ¨re in concentric circles, keeping within 1Β½-inch border. Sprinkle 2 Tbs. Parm on top. Bake. Cool. Flutter chopped basil over surface just before serving.</span></div></label></div></div></div><div style="text-align: center;">***</div><div><br /></div><div><br /></div><div>I am also including the link to my favorite tomato pie from Phyllis Stokes' website. Sadly, she and her husband have passed. What a fascinating wonderful couple. But her son, Steven, is keeping her channel going, adding his own flair and recipes. She did finally write down the recipe. And do use fresh basil! I also like a bit of fresh pepper and a pinch or two of Italian herbs. It's your call.</div><div><br /></div><div><a href="https://www.youtube.com/watch?v=llb4YYPf8sc">https://www.youtube.com/watch?v=llb4YYPf8sc</a></div><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvriyuYl7HqhkSx1-o6IU3bKTI8wGxqbl-HpA2q99gzU4ckdTBuKM3HDceScCaDPkjPY2eexGpDwFSHzr1HmlhYZjpHiOHiuYsKUIit4Pu5TUBSRoCjIakVAGTj455rJMvYXIgT_VsPsQuS0tqaG_u-V42rxRrJyAjg7GXgqha_En4Uszg3-jeN36Bg/s2348/phyllis.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2348" data-original-width="2342" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWvriyuYl7HqhkSx1-o6IU3bKTI8wGxqbl-HpA2q99gzU4ckdTBuKM3HDceScCaDPkjPY2eexGpDwFSHzr1HmlhYZjpHiOHiuYsKUIit4Pu5TUBSRoCjIakVAGTj455rJMvYXIgT_VsPsQuS0tqaG_u-V42rxRrJyAjg7GXgqha_En4Uszg3-jeN36Bg/w486-h448/phyllis.png" width="486" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b>Yes, please!</b></i></td></tr></tbody></table><div><br /></div><div>Here are her filling ingredients:</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStheAohpYGx2Q6Zr4EJeVTq4osLqyUnjVLQFlMKdjjETwzSxbzrvNcf3kIx4rACFHpj0dI5_2Abvwmxa-zLR7-wfIOgqwe-3j72SZLLZSrAyREitQh9ITIZy9UoGGaaUAyxNYra5HSpi0OcTHDlhmd9Ncr6xDk8Dvf5MEnqYGcFnFq94sNED_cvH-yQ/s3144/tomato%20pie%20phyllis.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1476" data-original-width="3144" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStheAohpYGx2Q6Zr4EJeVTq4osLqyUnjVLQFlMKdjjETwzSxbzrvNcf3kIx4rACFHpj0dI5_2Abvwmxa-zLR7-wfIOgqwe-3j72SZLLZSrAyREitQh9ITIZy9UoGGaaUAyxNYra5HSpi0OcTHDlhmd9Ncr6xDk8Dvf5MEnqYGcFnFq94sNED_cvH-yQ/w618-h377/tomato%20pie%20phyllis.png" width="618" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-90894060381727407802023-08-27T13:10:00.000-07:002023-08-27T13:10:18.439-07:00Fruit Galette ... Is the Best!<div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFIHwA4iNlh2_1VBtrRtdjHgdcVUN5NY0Mlqn18p35K0oqvGFafalp5dzEXTjyP_JFcAAXg7vYBV2075cMvuMLzjkQXNZOEhzEHOaveve3LXw1mBT_b4v6SLHsio5UIaYP2ngbxzj4ZtT6S3BVqirAvO-j9HUoscfynkZhK6gmr-VtT0lz6amBsjR9w/s1274/cover.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="1274" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZFIHwA4iNlh2_1VBtrRtdjHgdcVUN5NY0Mlqn18p35K0oqvGFafalp5dzEXTjyP_JFcAAXg7vYBV2075cMvuMLzjkQXNZOEhzEHOaveve3LXw1mBT_b4v6SLHsio5UIaYP2ngbxzj4ZtT6S3BVqirAvO-j9HUoscfynkZhK6gmr-VtT0lz6amBsjR9w/w451-h320/cover.png" width="451" /></a></div><p style="text-align: justify;">I felt so grown up and sophisticated when I served my first galette. I had haphazardly (stupidly) invited a few people to join me for a quick dinner/barbecue. Knowing they would expect something nice for dessert ... I debated and debated before settling for a gallette since it was peach season. EZ-PZ. I love peaches with fresh raspberries, so I threw in a few for the color and extra flavor. It was a real hit. A scoop of vanilla gelato on the side took it over the top for the perfect summer dessert.</p><p>A galette is basically a free-form pie. There is no baking dish and really no top crust to speak of. Roll out your dough, fill with fresh fruit. Bake. Cool. Serve. I often just use a Pillsbury rolled crust. </p><p>Unlike the traditional pie that is often randomly piled high with fruit, a galette usually has a single layer of fruit, so less sugar. It's healthy! BUT ... strategically and geometrically place your fruit for eye appeal and compliments.</p><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaQ7XZi0mlhYdZHyp7tY-oSjvKoTaua9uJ84epYN2HBtIMSB6N2yEPg0HhQ4oNrWJ6_MF1PDFAbsgqOelqpLy-6kGKT7AjxbkhqkUBuk4jbm3ZcnfmHJt0xiOgTmbgJroINE9c5Hg-BPsoVGCf_8-FyXsgGMrupcoqdfeLfxvGO2kGlKWhySNWFlcig/s978/apple%20galette.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="788" data-original-width="978" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaQ7XZi0mlhYdZHyp7tY-oSjvKoTaua9uJ84epYN2HBtIMSB6N2yEPg0HhQ4oNrWJ6_MF1PDFAbsgqOelqpLy-6kGKT7AjxbkhqkUBuk4jbm3ZcnfmHJt0xiOgTmbgJroINE9c5Hg-BPsoVGCf_8-FyXsgGMrupcoqdfeLfxvGO2kGlKWhySNWFlcig/w434-h371/apple%20galette.png" width="434" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><b><span style="font-size: x-small;">An apple galette. Food should be visual as well as delicious.<br /><br /></span></b></i></td></tr></tbody></table><p>Peach is my favorite. It holds up nice, looks great, and peach pie is simply not very common. Add a bit of raspberries, cherries or blueberries, for contrast. A blueberry galette can be "runny," so be careful; for that, I prefer a cobbler.</p><p>The crust is up to you. Use an all-butter crust, an almond crust, a cornmeal crust. </p><p>But don't stop with a sweet, fruity galette. Think savory, such as a tomato/cheese gallette (recipe coming), spinach/mushroom, or potato/ham/cheese/. Click on this link for fifteen show-stopping creations you can prepare in your own kitchen! <a href="https://www.bonappetit.com/recipes/slideshow/galette-recipes">https://www.bonappetit.com/recipes/slideshow/galette-recipes</a></p><p>I have never used frozen fruit. The whole concept of a galette is FRESH FRESH FRESH. Experiment. Be happy. Figs, plums ... slices of pumpkin with apples ... Cranberries ... Go for it. You are the alphabet . . . of your galette!</p><p></p><p>Here is my friend Natasha and her sweet daughter. She will walk you through making a peach galette. She has a great channel with terrific recipes. Subscribe. Enjoy!</p></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/e0BK2TdNDuk?si=8FaqQANU_UWv4V5U" width="480"></iframe>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-61292212578310334682023-08-17T06:07:00.002-07:002023-08-17T06:21:05.744-07:00How to Cook Chicken Legs in a Jar<div><p>I am remiss to post any recipe I have not tried. This is an exception. I found it immediately captivating and clever. </p><p>The cook is from Romania-- where, BTW, they do a lot of canning as many post WWII countries still do today. Their techniques vary wildly from American practices, so be careful if you follow any of them. Their meat canning videos are always fascinating. </p><p>At first, I thought that was a canning video and became a bit alarmed when I saw the addition of cream. A no-no in the canning world.</p><p>But she didn't can any of this. She simply used canning jars--and it's important to use canning jars because of their heat-containing capability.</p><p>For one or two people, this is a no-brainer. I supposed one could use a casserole dish but, this, I believe, allows more of a gentle steam and for the rice to absorb all those lovely juices.</p><p>A few things I will to different: add a half-piece of bacon for added flavor, use a mix of leeks and onions, add some shredded carrots and I always add thyme to any chicken recipe. </p><p>If you know someone who is ill or having mobility issues, this a great gift containing all the essentials of a balanced meal: starch, protein, veggies. And it's fresh.</p></div><div><br /></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/M1qASZeCjvA" width="480"></iframe><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiC_tQpaMTTyPeGSN3Tgd67Dqz8HujulftLOv8JeBEkp5sG2oQ82rgcHR-9LqDkR49bifw_k09TgjgH9aetJqCc31N5kRfIdcK3eluA8sA2PsuGua7_D9xEm4SMSmIwez8zgExtCJpQSLi_QgPgr7fBEnYn6-95XUYavjMGxaE5scdXJyI6FwdrsA7Kw/s758/jar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="622" data-original-width="758" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiC_tQpaMTTyPeGSN3Tgd67Dqz8HujulftLOv8JeBEkp5sG2oQ82rgcHR-9LqDkR49bifw_k09TgjgH9aetJqCc31N5kRfIdcK3eluA8sA2PsuGua7_D9xEm4SMSmIwez8zgExtCJpQSLi_QgPgr7fBEnYn6-95XUYavjMGxaE5scdXJyI6FwdrsA7Kw/w429-h328/jar.png" width="429" /></a></div><div><br /></div>Cover jars tightly with tin foil. To be safe, your chicken should register around 165F.<br /><div><br /></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-47374495284870717132023-08-11T10:19:00.004-07:002023-08-13T10:12:46.417-07:00Watermelon-Feta Summer Salad and an Old, But-Not Forgotten Poem/Friend<p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iTnU2SV1YSB4rKZb5F9tLlTY8LK6n1pq3FIwqpDRXHDuoHfy3LN4lvg8QhKfGWWwrB6nbFzuyn3dgvZ0Uq_yzvOdg-MXvJJ56NPvbdlY1V97UCdjreTab-nix2u5k6wKU6ZftoqaA_UcgeN5iVu4GtbF9GGpyBGsiXlFETNh74ecvl-2fKfTZc0Ufg/s1470/c0ver.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1470" data-original-width="1336" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7iTnU2SV1YSB4rKZb5F9tLlTY8LK6n1pq3FIwqpDRXHDuoHfy3LN4lvg8QhKfGWWwrB6nbFzuyn3dgvZ0Uq_yzvOdg-MXvJJ56NPvbdlY1V97UCdjreTab-nix2u5k6wKU6ZftoqaA_UcgeN5iVu4GtbF9GGpyBGsiXlFETNh74ecvl-2fKfTZc0Ufg/w400-h394/c0ver.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i>A more grown up watermelon salad.</i><br /></td></tr></tbody></table><br /><p style="text-align: justify;">When I managed a produce department, watermelon questions abounded during the summer months. Mostly, "Is this ripe?" On one hand, it drove me nuts; on the other, it was high entertainment to watch the voodoo antics customers performed and ritualized to pick out the best one.</p><p style="text-align: justify;">Some rude people expected me to cut open whole watermelon after watermelon until I cut one to their liking. For the most part, people were kind and obliging. (I will have some tips at the end of this blog on how to pick out a good watermelon.)</p><p style="text-align: justify;">Sadly, most watermelon here in the States is consumed on its own ... simply slice-and-serve. That's too bad because watermelon makes for an incredible summer salad. It is cool, juicy, delicious. Fortunately, watermelon has grown up in the last decade. Gone are the childhood "baskets" grandma labored over so lovingly for the family picnic and always photographed ... and picked at. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaan-uUGgoBdJ_drSuyKIbut4X2Z1fujXV4P2VnZR-YeduQ7PGYKHRLZW_TLzJmlQKVAutUAWaWdxMGljV-XdQHfrn6TfiYppC86ebgXcwbp5TfsieWcYr9Egq5HI191XmebqBYJgwSy_6K_ijUOzq1H70FFnGtOeDj6to3QxnMLGgTQfmFpWjYi3x7A/s800/basket.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="651" data-original-width="800" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaan-uUGgoBdJ_drSuyKIbut4X2Z1fujXV4P2VnZR-YeduQ7PGYKHRLZW_TLzJmlQKVAutUAWaWdxMGljV-XdQHfrn6TfiYppC86ebgXcwbp5TfsieWcYr9Egq5HI191XmebqBYJgwSy_6K_ijUOzq1H70FFnGtOeDj6to3QxnMLGgTQfmFpWjYi3x7A/s320/basket.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i> Always the star of the family picnic!</i></td></tr></tbody></table><br /><p style="text-align: justify;">(Sadly, gone are the days when one of my best grade school friends, Phillip, who lived on a small farm with 11 siblings!!!--yes, it was a Catholic school with real nuns! We often raided the family watermelon patch with our trusty pen knives. Those were the best melons! The farm is now gone and covered with a subdivision.)</p><p style="text-align: justify;">Today, watermelon salads almost constitute a meal. Its sweet juiciness pairs ever so well with Feta's earthy saltiness and brine. Just those two ingredients with a squeeze of lime is wonderful. </p><p style="text-align: justify;">But why stop there?</p><p style="text-align: justify;">Make a real "garden" garden salad by adding cucumber pieces and sliced, sweet grape tomatoes. Add black olives, either regular or Kalamata. Make a honey-lime vinaigrette. Toss with basil and some mint. Add some thin-sliced red onion. Now that's a salad worthy of any picnic. Top with a flurry of toasted walnuts or a sprinkle of pistachios. And, yes, watermelon and tomatoes pair well!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF7SOf0OlTojszICF3efet16v4Nagi6V3nC4LAX7Y7VKS353Ig1A3soUQ2KaiG5shLxHlaDaFd9kGPrARohqYeb8oIqn59yhrCSghgXEmkjG2nMYMVS2gLdvS9Aozse1BvK-VUoy-2_J48UTkUJIsWwRfUamLNX-wdCTG97Wr_TrVQHxdySMEMsuIiw/s1050/Screen%20Shot%202023-08-06%20at%208.04.01%20AM.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="892" data-original-width="1050" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF7SOf0OlTojszICF3efet16v4Nagi6V3nC4LAX7Y7VKS353Ig1A3soUQ2KaiG5shLxHlaDaFd9kGPrARohqYeb8oIqn59yhrCSghgXEmkjG2nMYMVS2gLdvS9Aozse1BvK-VUoy-2_J48UTkUJIsWwRfUamLNX-wdCTG97Wr_TrVQHxdySMEMsuIiw/s320/Screen%20Shot%202023-08-06%20at%208.04.01%20AM.png" width="320" /></a></div><br /><p style="text-align: justify;">Years ago, on weekends after work, I often travelled to Milwaukee, which had a significant Greek population. A small neighborhood deli sold authentic hand-made Feta formed into ginormous square ice-berg blocks swimming and bathed in brine in tin vats which they cut to order. I've never had Feta that good since!</p><p style="text-align: justify;">Below is a basic savory--not sweet--watermelon salad. I've never had anyone complain. Mediterranean salads like these were all the rage five-six years ago. Feel free to add to it--or subtract. Usually, family and guests want the recipe/formula.</p><p style="text-align: justify;">Serve with a beautiful grilled chicken breast or fresh fillet of fish of your choice. A cold wine ... Hello Summer! Just grilled hamburgers? This melon-heaven elevates the entire meal--to neighbor envy. Always a good thing ...</p><p style="text-align: justify;">Add your watermelon at the last possible moment to avoid "pooling." If possible, keep your cut chunks in a colander or large sieve over a covered bowl in the fridge to catch as much water as possible. Discard as much of the interior gelatinous part of your tomatoes as possible.</p><p style="text-align: justify;">If you're not an onion person, a quick run under boiling water will lessen their stringent sharp taste. </p><p style="text-align: justify;">When serving, keep, if possible, some of the ingredients in small bowls for guests to add extra, especially the Feta.</p><p style="text-align: justify;">I've also had this with FRESH peaches and topped with fanned avocado slices. Wonderful. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwQCzz65t-VfWaWqguzBUwLg97cL9O-AcZN4eqtpHItCkziZwUrZ38dhI-2Gry4djMeVHo1ymfnBvg_0ZpWQdYH5SuvfwYPVIs9vaZ_Unz0pd9I_rqjjAXbXlNixa8dqx8nkdaMLZ9LYeMmFxSDkeoCnYgmJjltudWv1yLalIjnKwKisH_7Vv2j7wOw/s982/stripes.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="948" data-original-width="982" height="437" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwQCzz65t-VfWaWqguzBUwLg97cL9O-AcZN4eqtpHItCkziZwUrZ38dhI-2Gry4djMeVHo1ymfnBvg_0ZpWQdYH5SuvfwYPVIs9vaZ_Unz0pd9I_rqjjAXbXlNixa8dqx8nkdaMLZ9LYeMmFxSDkeoCnYgmJjltudWv1yLalIjnKwKisH_7Vv2j7wOw/w491-h437/stripes.png" width="491" /></a></div> <div><br /></div><div><br /><div style="text-align: left;"><p></p><ul style="text-align: left;"><li><b><span style="color: #660000; font-size: medium;">3-4 cups cubed seedless watermelon</span></b></li><li><b><span style="color: #660000; font-size: medium;">1 cup sliced tomatoes, squeezed of seeds, or use cherry tomatoes cut in half </span></b></li><li><b><span style="color: #660000; font-size: medium;">1 large English cucumber ... I skin mine in "stripes" and scoop out any seeds. If using garden cukes, peel and spoon out the center seedy parts. Cut into chunks. Substitution: Water Chestnuts</span></b></li><li><b><span style="color: #660000; font-size: medium;">1/3-1/2 cup pitted black olives, American or Greek, drained, (cut in half if desired)</span></b></li><li><b><span style="color: #660000; font-size: medium;">1-3/-1/2 cup crumbled Feta cheese from a large chunk</span></b></li><li><b><span style="color: #660000; font-size: medium;">1/4 razor-thin sliced red onion in half circles OR some chopped green onions (both optional)</span></b></li><li><b><span style="color: #660000; font-size: medium;">Herbs of your choice: basil leaves, mint leaves, tarragon</span></b></li><li><b><span style="color: #660000; font-size: medium;">Shelled walnuts or pecans (optional but makes a nice garnish)</span></b></li></ul><p></p><li class="structured-ingredients__list-item" style="box-sizing: border-box; display: table; letter-spacing: 0.2px; line-height: 26px; margin: 0px 0px 0.8rem; padding: 0px 0px 0px 1.4rem; position: relative;"><p style="box-sizing: border-box; color: #222222; display: inline-block; letter-spacing: 0.2px; margin: 0px; padding: 0px;"><span style="font-family: inherit;"><b><br /><span style="font-size: large;">Basic Vinaigrette for a Watermelon Salad</span><br /></b></span></p></li><ul style="text-align: left;"><li><b><span style="color: #660000; font-size: medium;">2 tablespoons avocado oil or olive oil</span></b></li><li><b><span style="color: #660000; font-size: medium;">1 tablespoons white wine vinegar</span></b></li><li><b><span style="color: #660000; font-size: medium;">Zest of one lime</span></b></li><li><b><span style="color: #660000; font-size: medium;">1 tablespoon honey</span></b></li><li><b><span style="color: #660000; font-size: medium;">1 large fresh basil leaves, plus more for garnish</span></b></li><li><b><span style="color: #660000; font-size: medium;">1/8 teaspoon kosher salt, or to taste</span></b></li><li><b><span style="color: #660000; font-size: medium;">1/8 teaspoon freshly ground black pepper, or to taste.</span></b></li></ul><ul style="text-align: left;"><li><b style="caret-color: rgb(102, 0, 0); color: #660000;">Place ingredients in a jar and shake until emulsified. Taste for seasonings and adjust. Drizzle over salad just before serving. I like to keep some to the side for those who would like more. Suggestion: Keep a small bowl of Aleppo pepper flakes on the side for those who like a bit of heat/spice.</b></li></ul><div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;">If you have a "Jenga" brain easily stimulated by the sight of LEGO's, this may be the salad for you!<span style="font-size: medium;"> </span><span style="caret-color: rgb(102, 0, 0);">For one or two people, it is a fun presentation. Beware, it takes a lot of time and creates a lot of waste. Do not attempt to use a knife to cut the squares. You need a square cookie cutter. </span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkYQiqUVu4iU4bdcSSreMsxmcI-qiv4UtDCe-Wcm7Vb6iagdEKqQQI9c-20r_z9Q1YBzhK-5JiJ28J6mvDJXhosDxVVIcGqwVciwN6liLZ79-o7LQAYBq8BgdFwcKQYg7krwSL6Xdny9SDxl2SPXZTP1OfVhk_ySLwBwaf1lnjFueG49xKtb5fgO6GQ/s1314/squares.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1026" data-original-width="1314" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOkYQiqUVu4iU4bdcSSreMsxmcI-qiv4UtDCe-Wcm7Vb6iagdEKqQQI9c-20r_z9Q1YBzhK-5JiJ28J6mvDJXhosDxVVIcGqwVciwN6liLZ79-o7LQAYBq8BgdFwcKQYg7krwSL6Xdny9SDxl2SPXZTP1OfVhk_ySLwBwaf1lnjFueG49xKtb5fgO6GQ/w391-h278/squares.png" width="391" /></a></div><br /></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">I've made these balsamic shots and they're great! Simply use a mini scoop to make a "dent" in the top square of the melon. Put in a </span><u style="caret-color: rgb(102, 0, 0);">drop or two</u><span style="caret-color: rgb(102, 0, 0);"> of balsamic vinegar GLAZE. Cut same-sized squares of Feta cheese to place under the watermelon square or sprinkle over as in the photo. Serve on a lettuce leaf. I've also used blue-cheese crumbles. Just use a quality brand.</span></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX40D6OyBgUPu_HdjZ76u38KxTMrrMWfV6_S_YtjfwAGfpIOoOY36HoOuaKhIDl2Wi96CRRqYMgDAGhSGgPPItkB2LVYeIQRsq8fTZ94pOUfBGsKtCYgEJ59g6zkH8duvOmdSl9cJxrMVJcACLJrNtzrDM3kpBUrTlTmlIRg4klLrOAVLriV8mrp6uzA/s1520/shots.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="922" data-original-width="1520" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX40D6OyBgUPu_HdjZ76u38KxTMrrMWfV6_S_YtjfwAGfpIOoOY36HoOuaKhIDl2Wi96CRRqYMgDAGhSGgPPItkB2LVYeIQRsq8fTZ94pOUfBGsKtCYgEJ59g6zkH8duvOmdSl9cJxrMVJcACLJrNtzrDM3kpBUrTlTmlIRg4klLrOAVLriV8mrp6uzA/w416-h278/shots.png" width="416" /></a></div><div><br /></div>Lastly ... when serving any salad with tomatoes and if you have access to actual plants in your garden, garnish with real tomato stems ... cut the "suckers" from your plants ... put in small glass jars ... First, bruise the stems a little to release the oils/fragrance. Mix with some wildflowers/daisies/grasses ...</div><div><br /></div><div style="text-align: center;">πππππππππππ</div><div><br /></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">When I was a young teacher, this collection of poems (same title) was a joy to teach. The book created quite a stir amongst English majors across the country when it was first published and was, if you can imagine, a run-away best seller. I could only afford the paperback copy. I still have it, tattered and marked. Keep every book you ever read. There is a reason they market bookshelves . . .</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">We don't read enough poetry. Today, in fact, we barely read at all--especially for the sake and sheer love of reading. I taught poetry for decades. I can honestly say no student ever complained. Even during Hamlet. Most felt special and grown-up as we discovered humanity that united and defined who we were . . . </span></div><div><br /></div><div><span style="caret-color: rgb(102, 0, 0);"><br /></span></div></div></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: left;"><h3 style="text-align: left;"><div style="text-align: center;"><span style="caret-color: rgb(102, 0, 0);">Reflections on a Gift of Watermelon Pickle</span></div><span style="caret-color: rgb(102, 0, 0);"><div style="text-align: center;">by John Tobias</div></span></h3></div></blockquote><div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCnGyCTMaOXe07be8QGJLZN7NnU9JmJB1AzKRfDMzQK94KiKC9bfF_2UmqyO_qvAAI3WtoZxKmTxQa_LTV9j4UosUXFHFZI30q78wKGa8qTH_WYPyxBAziEM1yRljAhGjaPPMSrbWNCEOxOM4s9YTNkbEM5POH777c-u7CI609WqGfPZ_a-Wz0ugayg/s1528/poem.png" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1528" data-original-width="436" height="1343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCnGyCTMaOXe07be8QGJLZN7NnU9JmJB1AzKRfDMzQK94KiKC9bfF_2UmqyO_qvAAI3WtoZxKmTxQa_LTV9j4UosUXFHFZI30q78wKGa8qTH_WYPyxBAziEM1yRljAhGjaPPMSrbWNCEOxOM4s9YTNkbEM5POH777c-u7CI609WqGfPZ_a-Wz0ugayg/w378-h1343/poem.png" width="378" /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span><span style="color: #222222; letter-spacing: 0.2px;">How to choose a sweet seedless watermelon:</span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span><span style="color: #222222; letter-spacing: 0.2px;">1. First and foremost, look for the spot where the watermelon sat on the ground. Never choose one with a "white" spot. You want yellow/golden. White means it was picked too soon.</span><br /><span style="color: #222222; letter-spacing: 0.2px;">2. This is often overlooked but important. Check the "webbing" on the watermelon ... it looks like very faint or fine spider webs crawling on the melon... The more webbing, the better the melon. </span><br /><span style="color: #222222; letter-spacing: 0.2px;">3. Look at the over-all color. It should be bright, healthy-looking, and shiny, not dull in color or sheen.</span><br /><span style="color: #222222; letter-spacing: 0.2px;">4. Heft it. The heavier the better. It has a lot of "water." </span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;">5. While the shell should have just a bit of "give" to it, you don't want soft or mushy. </span></span></div><div style="text-align: left;"><span style="color: #222222; letter-spacing: 0.2px;">5. Go ahead and tap it. It should have a hollow sound--but that is the least denominator of choosing a melon.</span></div></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;">6. The stem should be brown; if green, it was picked too early.</span></span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;">7. Read the poem above. Center its sentiment within your inner watermelon OM ... </span></span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #222222;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoRN5Tl1OmIKEhTgbCjfAQs4daJ3bozGy7j9xQ_Os_nJHL9hmWVraXmsN2ssPZuTrJHAZ1gWmTwpvZjWtaW9ElFk9a7LpwyQbvAGSXXO_hKYH_vnqwpaVkNxfb_iFUUjKQDLLEEcKhBZoKXmRD-83bDiFDfPcSo3E7itllYO07Cazr17OrWT33Wp4tg/s1446/copy%20of%20book.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1446" data-original-width="1008" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoRN5Tl1OmIKEhTgbCjfAQs4daJ3bozGy7j9xQ_Os_nJHL9hmWVraXmsN2ssPZuTrJHAZ1gWmTwpvZjWtaW9ElFk9a7LpwyQbvAGSXXO_hKYH_vnqwpaVkNxfb_iFUUjKQDLLEEcKhBZoKXmRD-83bDiFDfPcSo3E7itllYO07Cazr17OrWT33Wp4tg/s320/copy%20of%20book.png" width="223" /></a></div><br /><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span></div><div style="text-align: left;"><span style="color: #222222;"><span style="caret-color: rgb(34, 34, 34); letter-spacing: 0.2px;"><br /></span></span></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-13588209805129408772023-07-10T05:47:00.002-07:002023-07-14T09:42:44.543-07:00Sour Cream and Clove Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6lyfb3CV2PNsfnPDV2o9Y6mgLKPU_roxnyeumJL4Z2ZzMFYV5m7WI7TAqjO7NLStS0L792vyDR49KkjKdNn7RgIkqzpFEIMUxnuj2j_x85HSVmudBiv-TYK9icsjWErC5RRxV1sJR_WYeAbEQPKR1Hz3ZMNQcNIDXZ56uPOguXBkLsTKRWtfW1EAPA/s1476/pork%20chop.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1348" data-original-width="1476" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6lyfb3CV2PNsfnPDV2o9Y6mgLKPU_roxnyeumJL4Z2ZzMFYV5m7WI7TAqjO7NLStS0L792vyDR49KkjKdNn7RgIkqzpFEIMUxnuj2j_x85HSVmudBiv-TYK9icsjWErC5RRxV1sJR_WYeAbEQPKR1Hz3ZMNQcNIDXZ56uPOguXBkLsTKRWtfW1EAPA/s320/pork%20chop.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">You are just going to have to trust me on this recipe. I found it in my grandmother's old World War II cookbook years and years ago. I loved it. Then I kind of forgot about it.</p><p style="text-align: justify;">I used to write a column for a local newspaper and recently came across a short note a reader had left me that I had tucked away in a cookbook expressing her admiration for the recipe. But, apparently, not as much as her friend she shared it with "who makes it at least once a week and is addicted."</p><p style="text-align: justify;">I am typing the recipe exactly as it appeared in the cookbook. I suggest making it as is before altering or adding to it. Suggestions are in the notes below.</p><p style="text-align: justify;">The recipe is easily halved, but I suggest making all the sauce to use over mashed potatoes or rice. Even a good biscuit.</p><p style="text-align: justify;">My pork chop of choice is a "rib end" pork chop. Depending where you live, they may not be easily found. At any rate, I like the extra fat and taste it brings. Don't use skinny boneless chops. I cook mine to about 145 F degrees. I like my pork to still have a tinge of pink. Recommended is 160 degrees.You do you.</p><p style="text-align: justify;">Please note, "clove" here does not refer to a garlic clove, but an actual whole clove--the kind used at Christmas for holiday baking. It, along with the sugar and vinegar, creates a kind of white, simple "barbecue sauce." </p><p style="text-align: justify;">"Season" your flour how you like it. I use salt, pepper, garlic and onion powder. </p><p style="text-align: justify;">Savory is not always easy to find. You can sub marjoram, dried sage leaves or, in a pinch, oregano.</p><p></p><ul style="text-align: left;"><li><span style="color: #660000; font-size: medium;">Prepare for cooking</span></li><li><span style="color: #660000; font-size: medium;"> <b>4 loin </b><b>pork chops, 1/2-inch thick.</b></span></li><li><span style="color: #660000; font-size: medium;">Dredge them with</span></li><li><span style="color: #660000; font-size: medium;"> <b>Seasoned flour.</b></span></li><li><span style="color: #660000; font-size: medium;">Insert in each chop</span></li><li><span style="color: #660000; font-size: medium;"> <b>1 whole clove.</b></span></li><li><span style="color: #660000; font-size: medium;">Brown them lightly in a little hot pork fat or lard. Place them in a baking dish. Combine, heat and pour over them:</span></li><li><span style="color: #660000; font-size: medium;"> <b>1/2 cup water</b></span></li><li><b><span style="color: #660000; font-size: medium;"> 1 bay leaf</span></b></li><li><b><span style="color: #660000; font-size: medium;"> 2 tablespoons vinegar</span></b></li><li><b><span style="color: #660000; font-size: medium;"> 1 tablespoon sugar</span></b></li><li><b><span style="color: #660000; font-size: medium;"> 1/2 cup sour cream</span></b></li><li><b><span style="color: #660000; font-size: medium;"> 1/4 teaspoon savory</span></b></li><li><span style="color: #660000; font-size: medium;">Cover the dish. Bake the chops in a moderate oven of about 350 F degrees for about one hour or until done. Remove cloves and bay leaf.</span></li></ul><div><span style="color: #660000; font-size: medium;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">I think one hour is a bit long. Usually 30-40 minutes does it. As the sauce cooks, it will appear curdled. That is normal. Just re-stir. Plain white vinegar is fine. It is important to keep this covered as it cooks.</span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgb(102, 0, 0);">This is not a pretty dish. If I have a red onion on hand, sometimes, I will take a few slices of "rings" to throw over chops as they cook. It adds some color. I have also taken small canned new potatoes, cut them in half lengthwise, and tucked them in about halfway through cooking. Whole sage leaves make for an attractive garnish. </span></div><div><span style="font-size: medium;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></span></div><div><span style="font-size: medium;"><span style="caret-color: rgb(102, 0, 0);"><br /></span></span></div><p></p><p></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-91235302332077955012023-06-02T06:45:00.001-07:002023-06-27T09:59:44.155-07:00Jordan Marsh Blueberry Muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3N-oOvsXkP1FbkLJT34salhgL_NGUXTegj51K_1xCeB3BxiQTGvUwXua7OrFOMtkmR1MAYYIdsYh4Jogdjqm9VHJ2Di94EvTQSq4GXUKrQqFYdrqiK4_FwaDePqvrI_QvfkDZ65x-vjvlNx_H7y1zltE840BwGzLpXTLp236HfyWFuA9wGfjjHI/s1756/bb%20cover.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1106" data-original-width="1756" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3N-oOvsXkP1FbkLJT34salhgL_NGUXTegj51K_1xCeB3BxiQTGvUwXua7OrFOMtkmR1MAYYIdsYh4Jogdjqm9VHJ2Di94EvTQSq4GXUKrQqFYdrqiK4_FwaDePqvrI_QvfkDZ65x-vjvlNx_H7y1zltE840BwGzLpXTLp236HfyWFuA9wGfjjHI/w527-h331/bb%20cover.png" width="527" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">For a trendier presentation, cut baking parchment into squares. Use the bottom of<br />a glass or jar to push into each cavity to form a liner.</td></tr></tbody></table><p style="text-align: justify;"><br /></p><p style="text-align: justify;">A blueberry muffin will only be as good as the blueberries in it. If using fresh, be sure they are not "soft or mushy." They should be plump, sweet. And they should taste like blueberries. Many do not.</p><p style="text-align: justify;">Now is the time is to whip up a batch when blueberries are their most flavorful. Here in the South, we are having a cool spring. Hooray! That means blueberries have much more flavor. Including strawberries. Heat and berries just do not go together. By the time it does get hot and humid, berries from the North will be available and those from the mountains nearby.</p><p style="text-align: justify;">I worked in many produce departments and I can honestly say that I have never had a great tasting blueberry from South America. Never. </p><p style="text-align: justify;">I've used several blueberry muffin recipes through the years, but I've settled on this one which has a bit of history behind it. Apparently, in the mid 1980s, there was a bit of a blueberry muffin competition in The NY Times Food Section. They championed a blueberry muffin recipe from The Carlton Ritz only to be schooled by readers that the best blueberry muffins were from the now defunct Boston department store Jordan Marsh.</p><p style="text-align: justify;">Jordan Marsh won.</p><p style="text-align: justify;">I used to make American Test's Kitchen recipe but have since found it is really based on the Jordan Marsh recipe but a bit more fussy (they cook down the mashed blueberries until a jammy syrup is formed).</p><p style="text-align: justify;"><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3qiYI7xXPaStRT5fQoXmbwGnGRaw8zF-TwrMf5nf_a42XUOspGw9G4NCk0VV4WNulzpdxefQmzU1s7ya8OQg-Ycjbyd_FCGv1CLdhlWJGxuDYp8pghqMpPYUzSV54Q-DFzbhHWa4DFXFeQjbMx2x8YaL0QZnVo1Wjv0M5rA8xlwnBajsYGFOESw/s1500/bb-10.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1026" data-original-width="1500" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3qiYI7xXPaStRT5fQoXmbwGnGRaw8zF-TwrMf5nf_a42XUOspGw9G4NCk0VV4WNulzpdxefQmzU1s7ya8OQg-Ycjbyd_FCGv1CLdhlWJGxuDYp8pghqMpPYUzSV54Q-DFzbhHWa4DFXFeQjbMx2x8YaL0QZnVo1Wjv0M5rA8xlwnBajsYGFOESw/w468-h302/bb-10.png" width="468" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> When baking only 10, keep the two middle cups empty.</td></tr></tbody></table><br /><p style="text-align: justify;">The Jordan Marsh recipe mostly floating around the Internet is close to the original, but not quite accurate. There is a video of a reporter interviewing the famous "baker" John Pupek, who made these muffins for 30 years. After reviewing the video a number of times, a baker noticed several major differences from the Internet recipe and made three attempts to duplicate these muffins as close to the original as possible. Their proportions are the ones I give in the recipe below. Here are the major differences: </p><p style="text-align: justify;">FLOUR: The original recipe, without a doubt, uses two types of flour: one cup bread flour and one cup pastry flour. I'm not a pastry baker. I've never purchased pastry flour. I've never seen it in the grocery store. I doubt I ever buy at all. But you can make your own, if you have cake flour. The ratio is 1/2 cup AP flour mixed with 1/2 cup cake flour. (If all you have on hand is AP flour, fine. Just note that the texture will be a bit different than using the recommended two cups of different flour. You do you.</p><p style="text-align: justify;">FATS: In a video where the original baker talks about his famous recipe, you can hear him talk about creaming "shortening." Now, to be fair, it is not uncommon for bakers to call any solid "fat" shortening. Remember, these were produced on a major, industrial scale. From a profit point-of-view, I find it difficult to believe they used all butter. And, in the video, you can see the creamed sugar and shortening is "butter-colored." Unlike butter, shortening has less, if any, moisture. </p><p style="text-align: justify;">BERRIES: In the video, they use frozen berries. They are also sure to mix them with some of the flour mixture before adding them to the batter.</p><p style="text-align: justify;">EGGS: The authentic recipe used "fortified" eggs. Eggland brand is an example. I'm passing on that one. But it is suggested to add one at a time, scraping down the bowl as necessary. You want to incorporate air into the batter.</p><p style="text-align: justify;">FILLING and BAKING: It's agreed to fill paper-lined muffin cups to the top, a bit domed. This will make a well-rounded muffin. Bake at 400 F degrees for five minutes, then lower temperature to 375 and bake an additional 25 minutes.</p><p style="text-align: justify;">TOPPING: In the video, they use A LOT of white sugar to top each muffin. Some people use turabando sugar for more crunch. The call is yours.</p><p>Hope that is not too confusing. Now, on to the recipe:</p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">4 tablespoons butter, softened</span></b></li><li><b><span style="color: #660000;">4 tablespoons vegetable shortening </span></b></li><li><b><span style="color: #660000;">1 cup granulated white sugar</span></b></li><li><b><span style="color: #660000;">2 whole 'fortified' eggs</span></b></li><li><b><span style="color: #660000;">1 teaspoon vanilla extract</span></b></li><li><b><span style="color: #660000;">2 1/2 cups blueberries (frozen is fine, but thaw 1/2 cup)</span></b></li><li><b><span style="color: #660000;">1 cup bread flour</span></b></li><li><b><span style="color: #660000;">1 cup pastry flour or</span></b></li><li><b><span style="color: #660000;">(1/2 cup AP flour</span></b></li><li><b><span style="color: #660000;">1/2 cup cake flour) see notes above</span></b></li><li><b><span style="color: #660000;">2 tablespoons extra flour (any kind) set aside</span></b></li><li><b><span style="color: #660000;">1/2 teaspoon table salt</span></b></li><li><b><span style="color: #660000;">2 teaspoons baking powder</span></b></li><li><b><span style="color: #660000;">1/2 cup whole milk</span></b></li><li><b><span style="color: #660000;">2 tablespoons granulated white sugar for tops</span></b></li></ul><p>Preheat Oven to 400 degrees F with rack in middle of the oven.</p><p></p><ol style="text-align: left;"><li>Spray a 12-cup muffin tin with baking spray. Using shortening, also grease the top of the pan. Place ten paper liners in sprayed cups, leaving the two middle cups empty. Do not attempt to bake these without paper liners or they will fall apart because of their high moisture content.</li><li>In a large bowl or mixer, cream butter and shortening until fluffy.</li><li>Add sugar and beat on medium for a good minute or more until light and fluffy.</li><li>Add eggs, one at a time, scraping down bowl as necessary. Beat for about 2-3 minutes. Important to whip air into the batter.</li><li>Add vanilla and and beat for a few more seconds to combine.</li><li>Remove 1/2 cup of blueberries to a small bowl and mash. Set aside. (If using frozen and you have too much juice, discard some, but not all.)</li><li>Sprinkle remaining blueberries with the 2 tablespoons of flour to coat.</li><li>Mix flours with salt and baking powder.</li><li>Begin adding flour mixture and the milk a little at a time with mixer running. Once they are both in, DO NOT MIX FURTHER otherwise muffins will be flat and tough.</li><li>Fold in mashed berries. Fold in whole berries (if using frozen, include any juices that have accumulated).</li><li>Using an ice-cream scoop, divide the mixture between the ten prepared muffin papers, piling high above the rim.</li><li>Sprinkle with the 2 tablespoons sugar.</li><li>Place in oven. Bake for five minutes then reduce oven temperature to 375 and bake for 20 more minutes. If your oven heats unevenly, rotate pan halfway. Do not over bake. Because of blueberries, the "toothpick" test does not really work. If you don't have to open door, don't.</li><li>Remove to a rack to cool.</li><li>Once cool, gently pry the muffins out by making sure the overhang did not stick to pan top.</li></ol><div><br /></div><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzmsy5sE8qCz1Zq4svG2WyPmKxfxgnGDbPfNXzOfDbGsAtKkFvGpqLmpH84qGfNAWRwXWRgn_pikLh1_PvUIUP0sMYFdQCJGDsC-2J88SN_TYAdpvSnj2j0mVpEDkwZG8fv3kvoqlQ28hoSUoUJ7OuUg0uCpsnmrh9mJAaQvcsaaPx0v9O-rwI5U/s2440/bb%20gorgeous.png" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1594" data-original-width="2440" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzmsy5sE8qCz1Zq4svG2WyPmKxfxgnGDbPfNXzOfDbGsAtKkFvGpqLmpH84qGfNAWRwXWRgn_pikLh1_PvUIUP0sMYFdQCJGDsC-2J88SN_TYAdpvSnj2j0mVpEDkwZG8fv3kvoqlQ28hoSUoUJ7OuUg0uCpsnmrh9mJAaQvcsaaPx0v9O-rwI5U/w434-h286/bb%20gorgeous.png" width="434" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"> Fresh butter, cream cheese, or plain. Which is your favorite?<br /><br /><br /></td></tr></tbody></table><div>P.S.</div><div>Many people have noted that this is actually a coffee cake "masquerading" as a muffin. And they are correct. Most cake batters and coffee-cake batters can easily become muffins. And vice-versa. </div><div><br /></div><div>Instead of muffins, spread batter in a greased 8x8 cake tin. Sprinkle with the sugar. Bake at 350 for 35-40 minutes, a few minutes less if using convection. </div><div><br /></div><div>I've only found a few recipes and they differ on the amount of blueberries to add. And neither says anything about mashing a proportion. One adds one-and-one-half cups whole berries, the other adds all 2.5 cups. For a coffeecake, I probably would not add all 2.5 cups. </div><div><br /></div><div><br /></div><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com2tag:blogger.com,1999:blog-2414428380911303587.post-60987128527254329222023-05-03T05:40:00.004-07:002023-06-11T04:24:28.566-07:00Strawberry-Rhubarb Buttermilk Coffee Cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhie36igo2Aw-g6A4fVQypc1ZI_V7R-fXQhLzWv1v4NH_ndJTDQA6zmV6ujocCBIZPcJ-RLLeCqTWziGvHZMHseEljwwZmxVbJpsAbGPBHphYtcK2QMOB4Yh01P9hXVFv5xbzEz9WKWCx5JRbA1o3ZPUsuerPvjQ-93O3TKEN1NEXIOFtAsCcn6jiI/s976/rhubarb%20cover.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="976" data-original-width="632" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhie36igo2Aw-g6A4fVQypc1ZI_V7R-fXQhLzWv1v4NH_ndJTDQA6zmV6ujocCBIZPcJ-RLLeCqTWziGvHZMHseEljwwZmxVbJpsAbGPBHphYtcK2QMOB4Yh01P9hXVFv5xbzEz9WKWCx5JRbA1o3ZPUsuerPvjQ-93O3TKEN1NEXIOFtAsCcn6jiI/w217-h343/rhubarb%20cover.png" width="217" /></a></div><p style="text-align: justify;">One of the first things I ever planted while growing up was rhubarb. It was a sure thing every spring with little trouble. Always set in a corner to give it plenty of growing space, it was guaranteed to give any child gardener confidence with its gigantic, exotic leaves and stalks as red as any Radio Flyer wagon.</p><p style="text-align: justify;">Alas, here in the South, because of the heat, it is a rare find in any garden. Or grocery store. When I worked in a produce department, it shipped from Washington State and was actually available year-round. "Yankees" were always thrilled to find it for their annual spring strawberry-rhubarb pie.</p><p style="text-align: justify;">Pairing it's tart taste with sweet strawberries is a match made in heaven. I tend to use more berries than rhubarb. You do you.</p><p style="text-align: justify;">I first made this coffee cake while I was staying with my sister and her family. After her second piece, she put on her slippers buttoned up her robe and trotted across the street to share it with her neighbor. </p><p style="text-align: justify;">It is like something one would find in a good bakery. Use a quality butter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAAL_1DhWpCYOe_vafMqlTBEibjnSUWFz8P9fFnMcJnu8sTJtfD3r6sVNfPhlce1ycnvuFKxCF-DIArEJ6a-wce3G4O3DFCcjBJGe8Uh6n9A3nq7MAKg2vq0wsLrlaekFKEHCcmqyG9Ga-A2cz0jKyH5VxMfJHW0FPCfk44FbfuUMXs0MSElKbQI/s1888/rhubarb.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1888" data-original-width="1868" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAAL_1DhWpCYOe_vafMqlTBEibjnSUWFz8P9fFnMcJnu8sTJtfD3r6sVNfPhlce1ycnvuFKxCF-DIArEJ6a-wce3G4O3DFCcjBJGe8Uh6n9A3nq7MAKg2vq0wsLrlaekFKEHCcmqyG9Ga-A2cz0jKyH5VxMfJHW0FPCfk44FbfuUMXs0MSElKbQI/w325-h271/rhubarb.png" width="325" /></a></div><p style="text-align: justify;">I prepare the filling and the topping the day before. And I do use frozen berries but throw in some fresh ones, mashed..</p><p style="text-align: justify;">It has been a cool spring here in the South (I'm not complaining) and rhubarb picked from the mountains is a plenty at farmer markets. I choose the smaller stalks.</p><p style="text-align: justify;">This dough is thick, be forewarned. Drop by small tablespoons before attempting to spread it smooth. Use an off-set spatula or, if you don't have one, use a butter knife.</p><p><br /></p><p>Preheat oven to 350 F. Lightly grease a 13 x 9-inch baking dish.</p><p style="text-align: left;"></p><ul style="text-align: left;"><li><span style="font-family: inherit;"><span style="color: #6aa84f; font-size: large;">For the Filling:</span></span></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; font-family: inherit;">β </span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; font-family: inherit;">cup</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; font-family: inherit;">sugar</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; font-family: inherit;">β </span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; font-family: inherit;">cup</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; font-family: inherit;">cornstarch</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; font-family: inherit;">2</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; font-family: inherit;">cups</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; font-family: inherit;">chopped rhubarb</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; font-family: inherit;">1</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; font-family: inherit;">(10 ounce) package</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; font-family: inherit;">frozen sliced strawberries, thawed</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; font-family: inherit;">2</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; font-family: inherit;">tablespoons</span><span style="font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; font-family: inherit;">lemon juice</span></span></b></li><li><span style="font-family: inherit;"><span style="color: #6aa84f; font-size: large;">For the Cake:</span></span></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">3</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cups</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">all-purpose flour</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">sugar</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">teaspoon</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">baking powder</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">teaspoon</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">baking soda</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cold unsalted butter, cut into pieces</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">buttermilk</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">2</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">large</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">eggs</span></span></b></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">1</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">teaspoon</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">vanilla extract</span></span></b></li><li><span style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"><span style="color: #6aa84f; font-size: large;">For the Topping:</span></span></li><li><b><span style="color: #660000;"><span color="rgba(0, 0, 0, 0.95)" data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">ΒΎ</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;"> </span><span color="rgba(0, 0, 0, 0.95)" data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">sugar</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">Β½</span><span style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">all-purpose flour</span></span></b></li><li><b><span style="color: #660000;"><span data-ingredient-quantity="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">ΒΌ</span><span style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit; font-size: large;"> </span><span data-ingredient-unit="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cup</span><span style="caret-color: rgba(0, 0, 0, 0.95); font-family: inherit; font-size: large;"> </span><span data-ingredient-name="true" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); font-family: inherit;">cold unsalted butter, cut into pieces</span></span></b></li></ul><div><br /></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">In a medium/large, heavy-bottomed saucepan, mix the sugar and cornstarch. Add rhubarb, strawberries. Bring to a slow simmer over medium heat and cook for about two minutes until thick. Remove from heat. Stir in lemon juice. Allow to cool. If making ahead, cover well and refrigerate. This must be brought to room temperature the next day to be able to spread evenly and easily on the batter, so keep that in mind.</span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">For the cake: combine dry ingredients in a large bowl. Cut in the butter until coarse crumbs form.</span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">In a small/medium bowl, whisk together the buttermilk, eggs and vanilla. Stir wet ingredients into dry ingredients just until moistened. Avoid overmixing.</span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">Spoon 1/2-2/3 batter into greased dish. Spread filling on top. Cover with remaining batter. Batter is thick, so this requires some patience.</span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">For the topping: Simply combine sugar and flour. Cut in butter until mixture resembles large crumbs. You want crumbs, not a dough batter. </span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6mpilz6Jp75h9Q2b-rz4kei1p7v2STkZzfMTJ_vw_Zm388iUi6A_AtHhYNfZFphGDpJjcYDPdNxfvSYsjh8Z_3yOTozoKeulZRZhNqkdclg5-zldLPdaeoqRM6tKGSX0zitxHYR9ThlRfsYK6LLPEJ8ok3orJx1DQ87THqLXqBVtY8fW0S8u4AM/s1528/rhubarb%20slice.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1092" data-original-width="1528" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6mpilz6Jp75h9Q2b-rz4kei1p7v2STkZzfMTJ_vw_Zm388iUi6A_AtHhYNfZFphGDpJjcYDPdNxfvSYsjh8Z_3yOTozoKeulZRZhNqkdclg5-zldLPdaeoqRM6tKGSX0zitxHYR9ThlRfsYK6LLPEJ8ok3orJx1DQ87THqLXqBVtY8fW0S8u4AM/w287-h229/rhubarb%20slice.png" width="287" /></a></div></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">Sprinkle crumbs on top of cake. Bake 45-50 minutes or until toothpick comes out clean. Allow to cool before cutting. </span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div style="text-align: justify;"><span style="caret-color: rgba(0, 0, 0, 0.95);">Some suggest making a bit more filling than necessary to serve alongside slices. I don't think it is necessary.</span></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);">Enjoy!</span></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);"><br /></span></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);">Panera used to sell mini loaves of something similar--if not the same. So that is another option. Baking times will not be the same.</span></div><div><br /></div><div><span color="rgba(0, 0, 0, 0.95)" style="caret-color: rgba(0, 0, 0, 0.95);">Notes: Rhubarb freezes well. I cut into chunks and store in 1-cup and 1/2-cup increments. </span></div><p></p><div><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="1684" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li></ul><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="7785" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li><li class="mntl-structured-ingredients__list-item" data-id="2359" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li></ul><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="16339" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li><li class="mntl-structured-ingredients__list-item" data-id="16287" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li></ul><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="16317" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li></ul></div><ul class="mntl-structured-ingredients__list" style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; line-height: 1.75rem; list-style: none; margin: 1.25rem 0px; padding: 0px; text-align: left; text-underline-offset: 0.25rem;"><li class="mntl-structured-ingredients__list-item" data-id="5235" style="box-sizing: border-box; list-style: none; margin: 0px 0px 1rem 0.8125rem; padding: 0px;"><div data-v-2de2c288="" style="background-color: white; box-sizing: border-box; cursor: pointer; display: inline; margin: 0px; padding: 0px;"></div><p></p></li></ul><p style="box-sizing: border-box; caret-color: rgba(0, 0, 0, 0.95); color: rgba(0, 0, 0, 0.95); font-family: SourceSansPro, Helvetica, sans-serif; font-size: 18px; margin: 0px 0px 1rem; padding: 0px; text-align: left;"></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-88154848130075689622023-04-20T06:27:00.001-07:002023-04-20T06:28:37.846-07:00Easy Weeknight Italian Sausages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZTLZksBzI63iSYH4K2NLWaBD-ZQuW-s9rNwf_rWilGwpAdVVHBiwz_pDJLaBFEOrqnmSItrFumL3XtdSHKuYEqnHVHfzYG3MMmoyqLTj1Ovpmh86-596vNDZDzPybjgCFd7oH41iB8laD52DyMX942SlEKWbxw4xJCuBxH1eSVVGg_KktmtFz-Y/s1308/it%20sausages.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="1308" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZTLZksBzI63iSYH4K2NLWaBD-ZQuW-s9rNwf_rWilGwpAdVVHBiwz_pDJLaBFEOrqnmSItrFumL3XtdSHKuYEqnHVHfzYG3MMmoyqLTj1Ovpmh86-596vNDZDzPybjgCFd7oH41iB8laD52DyMX942SlEKWbxw4xJCuBxH1eSVVGg_KktmtFz-Y/w411-h282/it%20sausages.png" width="411" /></a></div><br /><p>I no longer buy what I call "grocery-store ground beef". Lately, I have not been happy with it. Instead, I buy the pre-formed hamburger patties and use that. It is quality beef, not something leftover that the store grinds up to get rid of. It has been worth the extra money. Until now. </p><p>On this day, I had planned on getting one pound of ground beef. But one pound of those pre-formed patties hovered at ten bucks! No thanks!</p><p>It upset my dinner plans and shopping. What to do? Voila! Italian sausages were on sale for 4.99 a pack. And it was a brand I like. I scooped them up along with a large green pepper, red onion, and a can of fire-roasted tomatoes, a loaf of Italian bread.</p><p>Dinner!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWXIVSdJZA4siC9oCh7tu8Xm6K_cF8RVpl61drSOUXI2qAEw4vO8hS-hBj3umMBQuJua0tPOOxRlqoh-iD8I1fMh4obhHLeVM7ZQEtGMBKXVVhYoG3Zr2DK5K2KI0BcoqK-mYmdmxTPKXSC9zsqPYtHz1KDtp4rVdD_KH2_qDyIuDi8E97NH6w_0/s1772/it%20sausages%20side%20shot.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="860" data-original-width="1772" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMWXIVSdJZA4siC9oCh7tu8Xm6K_cF8RVpl61drSOUXI2qAEw4vO8hS-hBj3umMBQuJua0tPOOxRlqoh-iD8I1fMh4obhHLeVM7ZQEtGMBKXVVhYoG3Zr2DK5K2KI0BcoqK-mYmdmxTPKXSC9zsqPYtHz1KDtp4rVdD_KH2_qDyIuDi8E97NH6w_0/w555-h258/it%20sausages%20side%20shot.png" width="555" /></a></div><p>This can be done stovetop. You could put it in the oven, but if you're home it is satisfying to have something simmering on the range. Going back and forth to see how it's doing. A taste here and there ... a bit of seasoning ...</p><p>This is not a thick, spaghetti-like sauce. It is more brothy and, I think, cleaner.</p><p>Be sure to slice the garlic. It is a bit more mellow as it simmers in the pan. If it's in your budget, colored peppers add a nice touch ... otherwise, green is just fine.</p><p>You could certainly also add black olives and/or mushrooms.</p><p>I now douse all fresh meat purchased from the grocery store with boiling water. Many processing and shipping measures have been ... "relaxed." IMHO.</p><p><br /></p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">1 lb. Italian sausages (I used mild) just under one-pound</span></b></li><li><b><span style="color: #660000;">1/2 green bell pepper, sliced into ribbons, some cut in half</span></b></li><li><b><span style="color: #660000;">1/2 large red onion, sliced</span></b></li><li><b><span style="color: #660000;">1 garlic clove per sausage, peeled and sliced</span></b></li><li><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><b>1 14.5-ounce can "fire roasted" tomatoes (I used Hunts)</b></span></span></li><li><b><span style="color: #660000;">1 tablespoon Italian spices or "to taste)</span></b></li><li><b><span style="color: #660000;">Pinch or two of Aleppo pepper flakes (fewer if using red pepper flakes)</span></b></li><li><b><span style="color: #660000;">Water</span></b></li><li><b><span style="color: #660000;">Butter</span></b></li></ul><p></p><p>Heat a kettle of water to boiling. Pour over sausages in a colander. Douse a few times. Remove and pat dry.</p><p>Meanwhile, heat a large frying pan. Add a bit of oil and add sausages. Be prepared for splatters. Over a medium, medium-low heat, fry sausages just until they begin to turn brown on at least two sides.</p><p>About halfway, add your onions, bell peppers, sliced garlic. When they begin to go limp, add your can of fire-diced tomatoes with juice. Sprinkle with Italian seasoning of choice. Add about 1/2 can of water. Give a good stir. Reduce to simmer and slowly cook for about 2 hours. </p><p>Just before serving, melt in a couple tablespoons butter. </p><p>Serve as is or over rice/pasta. Great with a side of garlic bread, fresh salad and/or melon.</p><p>This is easily doubled or tripled (be careful of the garlic and Italian seasonings, though) and great for a picnic instead of the usual hot dogs.</p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com1tag:blogger.com,1999:blog-2414428380911303587.post-41952588903168678442023-04-03T06:06:00.002-07:002023-04-03T06:06:29.776-07:00Tuscan White Bean Soup with Sausage and Greens<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"> </div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk4PvKvH-A9Z7p2Q7Kkd0hwTpdOFriYwIr3y7WiKln97irdX-bdueIvxOhl8Ogw0PEGRAzt6w3ofMB6KwB6BhYzeX3p8i-OsmCaRr4upSYAOIVUuX1kIYzBWXH1BItwW_YW7KIL461r-tp4qOPmgrN8uRqZ6eUAWLx-MTuTED2l_jV0iNNkj8MK0/s2180/bean%20soup%202.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1282" data-original-width="2180" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk4PvKvH-A9Z7p2Q7Kkd0hwTpdOFriYwIr3y7WiKln97irdX-bdueIvxOhl8Ogw0PEGRAzt6w3ofMB6KwB6BhYzeX3p8i-OsmCaRr4upSYAOIVUuX1kIYzBWXH1BItwW_YW7KIL461r-tp4qOPmgrN8uRqZ6eUAWLx-MTuTED2l_jV0iNNkj8MK0/w512-h278/bean%20soup%202.png" width="512" /></a></div><br /> <span style="text-align: justify;">I arrived in North Carolina 14 years ago right after Easter. The temperature was in the nineties. The humidity was high. And there was so much pollen in the air you could actually see it floating! </span><p style="text-align: justify;">This morning, with Easter right around the corner, I switched on the furnace to take the chill out of the morning air. Brr. In other words, it is still soup season!</p><p style="text-align: justify;">This is a pretty straightforward soup and you have have many options. You don't have to add sausage. You can just as easily sub 6 slices of bacon or 6 ounces Pancetta. I prefer the sausage and, if I have it, I snip a slice or two of bacon with it for the added flavor. Why not? If you have the time, roll your sausage into small meatballs.</p><p style="text-align: justify;">Your biggest option is the type of greens you use. That will depend what you have on hand, what you can afford, and, today, what you can actually find in the supermarket. I prefer escarole, but it's not easy to locate. If you use Kale, I don't suggest the frizzy kind. I prefer Italian or smooth leaves. It's just more tender. Of course, spinach is just fine as well as collards. I supposed one could use broccoli raab, but it is expensive and often difficult to find.</p><p style="text-align: justify;">Canned beans work just fine for this. Just be sure to give a good rinse. If you have fresh cherry tomatoes on hand, do use instead of canned. I like canned roasted, diced tomatoes. It there is a lot of juice, I discard some of it. It's just a personal preference on my part.</p><p style="text-align: justify;">For the liquid, I'm a bit persnickety. I suggest half chicken stock and half beef stock. After that, if you it more "soupy" than "stewy," add a bit more water. Chicken stock is too light for a soup like this. I find the addition of beef stock gives it a hearty "lift" it deserves to support all the veggie flavors along with the sausage. Mix in a separate bowl and taste until you get a broth you like. </p><p style="text-align: justify;">If you don't have a Parm. rind, that's okay. But do try to add a rosemary sprig at the end like suggested, but first lightly crush with a rolling pin to gets the oils going. Remember, rosemary is strong in flavor. (I know this sounds really cheap ... but I often strip the needles off of older rosemary and discard. I save the stems in the freezer in a plastic wrap just for recipes such as this ... )</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBTmx_pAD1_vkwq-BSlDh-zfETwJIEactOIkGV24ybZn2Y5_YhP8KUM2SjtarCMA7z_cguwztwT1WfJUZ-SBp33e2KXZVfVONvYfYlLU5DgoX6j2yHXZI7RbyDLFEmcIo01P5ram7AspMgpfvb5c2ZIrd1ch9DncjSPwNJwXfzcnii8Y5wNVQ37g/s1334/bean%20soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1334" data-original-width="1180" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEBTmx_pAD1_vkwq-BSlDh-zfETwJIEactOIkGV24ybZn2Y5_YhP8KUM2SjtarCMA7z_cguwztwT1WfJUZ-SBp33e2KXZVfVONvYfYlLU5DgoX6j2yHXZI7RbyDLFEmcIo01P5ram7AspMgpfvb5c2ZIrd1ch9DncjSPwNJwXfzcnii8Y5wNVQ37g/s320/bean%20soup.png" width="283" /></a></div><p style="text-align: justify;">Don't be afraid of the fennel bulb. It mellows as it cooks. Fennel is also good in any chicken soup or with most recipes that use oysters. Chop and freeze what you don't use. If you choose not to use the fennel bulb, the dried herbs are not optional nor is the celery. You may, of course, use all of them. That's the beauty of soup.</p><p style="text-align: justify;">If you want a bit of a kick or just some warm heat, add a pinch or two of red pepper flakes. I really prefer Aleppo pepper and now use it almost exclusive to red pepper flakes. </p><p style="text-align: justify;">Some people add potatoes to this soup. Some people omit carrots (Many people omit the carrots. I don't think it's traditional Italian to add them, but I like the color.) If you have it on hand, you can also add a few tablespoons washed orzo, which is a nice touch.</p><p style="text-align: justify;"><br /></p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">1 T. Olive Oil</span></b></li><li><b><span style="color: #660000;">3/4-1 pound sweet or mild Italian Sausage casings removed or</span></b></li><li><b><span style="color: #660000;">6 slices bacon or part bacon/part sausage</span></b></li><li><b><span style="color: #660000;">1 medium onion, chopped OR 2 leeks, shallots or all three ... about a good cup or so, total</span></b></li><li><b><span style="color: #660000;">2 medium celery ribs cut into 1/2-inch chunks</span></b></li><li><b><span style="color: #660000;">1-2 carrots, peeled and cut into 1/2-inch chunks (optional)</span></b></li><li><b><span style="color: #660000;">1/2 medium fennel bulb, chopped (optional) and/or celery</span></b></li><li><b><span style="color: #660000;">6 medium garlic cloves, sliced thin, minced, pressed or a combination of all three</span></b></li><li><b><span style="color: #660000;">5-6 cups stock, a mixture of chicken and beef and water--such as two cups chicken, two cups beef, one cup water.</span></b></li><li><b><span style="color: #660000;">2, 15-ounce cans cannellini beans, drained and rinsed (or beans of your choice)</span></b></li><li><b><span style="color: #660000;">2 medium bay leaves</span></b></li><li><b><span style="color: #660000;">A few pinches of dried oregano leaf and thyme leaves (optional)</span></b></li><li><b><span style="color: #660000;">A few pinches red pepper flakes or Aleppo pepper (optional)</span></b></li><li><b><span style="color: #660000;">1 15-ounce can diced tomatoes, drained and lightly rinsed.</span></b></li><li><b><span style="color: #660000;">1 bunch (about 1 pound) of your favorite, fresh greens</span></b></li><li><b><span style="color: #660000;">1 Parmesan rind. (When done with it, simply wipe off and refrigerate to use again.)</span></b></li><li><b><span style="color: #660000;">1 sprig fresh rosemary</span></b></li></ul><p></p><p style="text-align: justify;">In a heavy-bottomed pot, saute sausage and/or bacon along with onion, over medium heat. Break up sausage as it cooks. If necessary, add a drizzle of olive oil to pan. Cook about 8-10 minutes. When meat has rendered its fat, add celery and/or fennel, carrots, garlic. Add salt and pepper to taste, and cook until vegetables begin to soften.</p><p style="text-align: justify;">Add your greens, can of tomatoes, bay leaves and, if using, dried oregano and thyme. Stir of low/medium heat for about 5-8 minutes.</p><p style="text-align: justify;">Add your broth mixture. Stir ingredients together. If using, throw in Parmesan rind. Bring just to a boil. Lower heat to a simmer. Adjust lid on pot so some steam can escape. Cook for a slow 30 minutes or so. Taste and season with salt if necessary. About 15 minutes or so before serving, add your rosemary stalk. Be sure to remove bay leaves.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ke4xy-lIXbjlIgGt6HhH9bQZWoHpH0C5jP_zbh4CM_EfFExY90IGzIA27O4nPMJuZS1jtFoUhTSOcV_kp3AVfZvk1avam0lxCVLd94txyWSo6OrM4qfHH2vECf4fToxBRNbBravWm2YQ_d0QJYykJ3Y0gU0e9bzYsOF_49k8q9QPCsG_CwOqiew/s1652/bean%20soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1496" data-original-width="1652" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ke4xy-lIXbjlIgGt6HhH9bQZWoHpH0C5jP_zbh4CM_EfFExY90IGzIA27O4nPMJuZS1jtFoUhTSOcV_kp3AVfZvk1avam0lxCVLd94txyWSo6OrM4qfHH2vECf4fToxBRNbBravWm2YQ_d0QJYykJ3Y0gU0e9bzYsOF_49k8q9QPCsG_CwOqiew/w389-h358/bean%20soup.png" width="389" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;">SERVING OPTIONS: If you want a thicker soup, mash some of the beans against the side of the pot. If you have it on hand, drizzle in heavy cream to make a "cream soup." To serve simply as a broth soup, to each bowl drizzle on your best olive oil and grate some Italian cheese on top. Or leave off the cheese and squeeze on a few drops of fresh lemon juice.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-91200791530816174292023-03-10T08:11:00.004-08:002023-08-30T06:12:18.986-07:00Garlic Jelly<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6ZQVSQY-oEo_xP1XN8J5RLUCwZxNBi7KDMMJCMVQggtK7x82zOxY5ycfzsD6gNJp-tIgtvB5lIN8wNhfzbUdcokNon-70-GopH5bqAW6j1BcuQ1KAEhIFyGlilrc1KIcAnTByjcrT5pQXx7YdayXpgfQnmxI1fwocCL4useIkmajxZpawyUEAmQ/s2710/onion%20jam%201.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2378" data-original-width="2710" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB6ZQVSQY-oEo_xP1XN8J5RLUCwZxNBi7KDMMJCMVQggtK7x82zOxY5ycfzsD6gNJp-tIgtvB5lIN8wNhfzbUdcokNon-70-GopH5bqAW6j1BcuQ1KAEhIFyGlilrc1KIcAnTByjcrT5pQXx7YdayXpgfQnmxI1fwocCL4useIkmajxZpawyUEAmQ/w423-h360/onion%20jam%201.png" width="423" /></a></div><p>When I had a small art studio in Michigan, I also had a small gift shop. I sold the inimitable products of Stonewall Kitchen. Their pepper jelly and garlic/onion jam were best sellers. So when I came across this recipe, I jumped on it.</p><p>Everyone should make garlic jelly. It's inexpensive. Tasty. Versatile. Ingredients are simple and easy to find. The first time I made it was from sheer curiosity. Now I just often miss it. It's great with pork and lamb. Spread a little on a chicken sandwich. Add a spoonful to pasta ... or mix in with your favorite sauce/gravy. </p><p>You can't beat it with cream cheese on a cracker.</p><p>Once, I made it with rosemary--a real knock out. Some people add red pepper flakes or an infusion of parsley.</p><p>I prefer 1/2 pint jars because I love to give away as gifts, especially around the holidays.</p><p>Yield: About 5-6 cups</p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">1/2 cup fresh garlic, peeled and finely chopped</span></b></li><li><b><span style="color: #660000;">2 cups white wine vinegar</span></b></li><li><b><span style="color: #660000;">5.5 cups white sugar</span></b></li><li><b><span style="color: #660000;">3 cups filtered water</span></b></li><li><b><span style="color: #660000;">1, 2-ounce package dry pectin</span></b></li><li><b><span style="color: #660000;">1/4 teaspoon butter</span></b></li><li><b><span style="color: #660000;">2 drops food coloring, (red, green, yellow, orange) optional</span></b></li></ul><div><span style="color: #660000;"><span style="caret-color: rgb(102, 0, 0);"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqewM8oIv_ZnBqDPAksWHSpLevqcwutT1rriInIcY-j3r1VY6_78QoBeYa3OJL9EOdO7Ds6FUnFMuLNY9cll7RWGMbIvI3MDMmVttK42Ae-aS4-5vyvm_QavTm3lT5ddbr8e9A2hJmOgYiCdHv64IGmABj4wWAYUABurKzpCmZN-Le6jx6mKViT8/s1382/onion%20jam%202.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1316" data-original-width="1382" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqewM8oIv_ZnBqDPAksWHSpLevqcwutT1rriInIcY-j3r1VY6_78QoBeYa3OJL9EOdO7Ds6FUnFMuLNY9cll7RWGMbIvI3MDMmVttK42Ae-aS4-5vyvm_QavTm3lT5ddbr8e9A2hJmOgYiCdHv64IGmABj4wWAYUABurKzpCmZN-Le6jx6mKViT8/s320/onion%20jam%202.png" width="320" /></a></div></span></span></div><p></p><p style="text-align: justify;"></p><ol><li>Combine garlic and vinegar in a 2-qt. saucepan/kettle. Bring to a gentle simmer, not a boil, and simmer for 15 minutes.</li><li>Remove pan from heat and carefully pour hot liquid into a one-quart canning jar. Cover and let sit for 24-36 hours.</li><li>Pour the cooled, flavored vinegar through a wire sieve/strainer, pressing the garlic with the back of a spoon to squeeze out as much liquid as possible.</li><li>Discard residue left in sieve.</li><li>Measure the liquid. You want one cup. If you need don't have enough liquid, add enough vinegar to make one cup. Set aside.</li><li>Measure sugar into a bowl.</li><li>Combine the garlic/vinegar solution and the 3 cups water in 5-6 quart kettle. Add pectin. Stir well to combine.</li><li>Over med/high heat, bring mixture to a boil, stirring constantly to avoid scorching. Now add sugar and stir well.</li><li>Bring to a rolling boil. Add butter to reduce foam. Boil hard for 2 minutes.</li><li>Remove pan from heat. Carefully skim off foam. If using, add food colorings. </li><li>Pour into prepared jelly jars/glasses</li><li>Seal according to directions on brand of pectin you used.</li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-77186801214164598652023-03-09T13:40:00.001-08:002023-03-09T13:43:06.968-08:00Irish Beer Bread with Cheddar, Chives and Onions<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8LDdN4uh8bee9rCFcywBLddZMJXFoZG4fy3swT11w6PlZmZFjx2l10gbwUmazBINkbSBVHdPWBVDhjwJGtjtYwhFqONY90fHduJwKxAXBsjhfI4mzansOCTPkNfo_en6zBs4d0JDyoqOI3uwJd2QzgicWxd7aDCeRrnMmrfEewtUlIT66ItGIzI/s2826/beer%20bread%20cheese%20and%20chive.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1698" data-original-width="2826" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8LDdN4uh8bee9rCFcywBLddZMJXFoZG4fy3swT11w6PlZmZFjx2l10gbwUmazBINkbSBVHdPWBVDhjwJGtjtYwhFqONY90fHduJwKxAXBsjhfI4mzansOCTPkNfo_en6zBs4d0JDyoqOI3uwJd2QzgicWxd7aDCeRrnMmrfEewtUlIT66ItGIzI/w407-h310/beer%20bread%20cheese%20and%20chive.png" width="407" /></a></div><p style="text-align: justify;">It's always fun to make a loaf of Irish soda bread for St. Patrick's Day. But, truth be told, it doesn't really have much on the taste-side. Beer bread is the next option. A bit more flavor ... still ...</p><p style="text-align: justify;">But with a full St. Patty's dinner of corned beef, I want something a bit fancier. Tastier. Robust.</p><p style="text-align: justify;">So I put together this recipe and could not be more pleased. It's pretty easy. No yeast involved. Filled with savory flavor. Buttery moist on the inside. Crisp, craggy crust on the outside.</p><p style="text-align: justify;">Actually, it's a bit rich.</p><p style="text-align: justify;">This would, I think, make wonderful muffins. But don't use liners. You want that crust.</p><p style="text-align: justify;">I used an authentic white cheddar imported from England. It was wonderful, especially since it was on sale. If you use a white cheese, the color will disappear into the batter. A yellow cheese will confetti the loaf with "orange specks." It's your call. But they do look nice with the green flecks of chives.</p><p style="text-align: justify;">You could also use a Gruyere or soft white Italian, such as Fontina. I think a combo would be nice, including Parmesan. I would avoid a basic Swiss or American ...</p><p style="text-align: justify;">Before beginning, first add the dried onions to the beer to hydrate and to increase flavor.</p><p style="text-align: justify;">Preheat oven to 375 F degrees. Grease/spray/line a 9 x 5 loaf <u>pan</u>. </p><p></p><ul style="text-align: left;"><li><b><span style="color: #660000;">3 cups all-purpose flour (385 grams) reserve about one tablespoon</span></b></li><li><b><span style="color: #660000;">3 tablespoons light or dark brown sugar</span></b></li><li><b><span style="color: #660000;">1 tablespoon baking <u>powder</u></span></b></li><li><b><span style="color: #660000;">5 tablespoons cold butter cut into pieces (for the batter)</span></b></li><li><b><span style="color: #660000;">4 additional tablespoons butter, melted (for basting as it bakes)</span></b></li><li><b><span style="color: #660000;">1 teaspoon Kosher salt</span></b></li><li><b><span style="color: #660000;">1/2 teaspoon fresh black pepper</span></b></li><li><b><span style="color: #660000;">2 tablespoons minced, fresh chives, dusted with reserved tablespoon of flour</span></b></li><li><b><span style="color: #660000;">2 tablespoons dried onion flakes</span></b></li><li><b><span style="color: #660000;">12 ounces beer (a light lager preferred)</span></b></li><li><b><span style="color: #660000;">1 1/4 cups 140 grams shredded Cheddar cheese</span></b></li></ul><p></p><p>In one of your favored, antique ceramic bowls, combine all dry ingredients. Using your hands or a pastry cutter, work the butter into the dry ingredients until mixture resembles medium/fine crumbs.</p><p>Stir in beer/dried-onion liquid until combined. </p><p>Fold in cheese.</p><p>Fold in chives.</p><p>Evenly spread batter into loaf pan. Baste with 1/3 butter. Bake for 20 minutes.</p><p>Baste again with 1/3 butter mixture, turning pan.</p><p>After 20 minutes, baste with remaining butter, turning pan, until inserted toothpick comes out clean. You are looking for a temp. of about 200 F degrees. Since this is a wet batter, I highly suggest taking the temp.</p><p>Remove from oven. Allow to sit for about 10 minutes. Remove from pan onto wire rack. Let rest for a good 30 minutes before slicing.</p><p>This was great spread with English marmalade and served with fried eggs for breakfast. I think a fig jam would be ... jammy!</p><p>I have not tried it yet, but would be interesting to bake individual, small loaves, especially if you have an eatery ... Great for St. Patrick's Day gifts.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvLuRiGWg_jhirFk5yQXxoGkaKhAwXvLgto3nh2-pJ5AZcJQIdRsAt_KHa0WuOnwIdnAtnOwiHE3QdhDf5WdIeqbmNCP8ZhgVOsdUJE4aixGVLmJfidD_fxElc0BdfyLq634DdfNmmRwT_j3fIdm0suJsU3r8qMam6f61hz1m_De0KrH94Ne7xfs/s1128/beer%20bread%202.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="672" data-original-width="1128" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvLuRiGWg_jhirFk5yQXxoGkaKhAwXvLgto3nh2-pJ5AZcJQIdRsAt_KHa0WuOnwIdnAtnOwiHE3QdhDf5WdIeqbmNCP8ZhgVOsdUJE4aixGVLmJfidD_fxElc0BdfyLq634DdfNmmRwT_j3fIdm0suJsU3r8qMam6f61hz1m_De0KrH94Ne7xfs/s320/beer%20bread%202.png" width="320" /></a></div><br /><p>Here is my recipe traditional Irish Soda Bread: <a href="http://www.kitchenbounty.com/2013/03/traditional-irish-soda-bread.html">http://www.kitchenbounty.com/2013/03/traditional-irish-soda-bread.html</a></p><p>Similar, is Australia's national bread, Damper: <a href="http://www.kitchenbounty.com/2016/05/damper-national-quick-bread-of-australia.html">http://www.kitchenbounty.com/2016/05/damper-national-quick-bread-of-australia.html</a></p><p>My best and favorite Irish bread with dried fruits and caraway is here! You will not be disappointed: <a href="http://www.kitchenbounty.com/2011/03/irish-soda-bread-spotted-dick.html">http://www.kitchenbounty.com/2011/03/irish-soda-bread-spotted-dick.html</a></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-68536150603628716362023-02-22T12:13:00.004-08:002023-02-22T13:46:17.683-08:00Top Soups from Kitchen Bounty and a FREE Give Away!<p><i><span style="color: #cc0000;">This is your chance to win FIVE (not one! not two! or three or four ... but FIVE!) incredible, gorgeous, no-longer-fashionable, but oh-so-practical, hand-loomed cotton potholders woven by me ... Mr. Kitchen Bounty himself. To win is easy. </span></i></p><p><span style="color: #cc0000;"><i>Make one of the soups below (or any soup on my site). Send me a photo BUT write a comment about the soup and post it on my site. Love it? Hate it? I don't care. Did you change ingredients? Let me and other followers know!</i></span></p><p><i><span style="color: #cc0000;">Better yet, feel free to send me via e-mail your family-favorite soup! Maybe I will make it and share ...</span></i></p><p><span style="color: #cc0000;"><i>I will randomly choose two winners whose comments, photos, soup exuberance seem to go together ... Winners will be announced around St. Patrick's Day, March 2023. Please understand, potholders will be random colors and designs. What you see below are examples/samples.</i></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d493cgDbIBmLQYuGfz4OkUSlnqCKM8q3cll9AAJewnQLcr7SQ1rN0w4WdGeIFZW11QIqTJ8X02CsYrykSYHcDhZ-Ws_djsG-1lslcYBsVlrXwGcRardqBOIjB0RIZU1rilmUwW7SIwgUI8EY2zgsj-WTsd_A0aJfzWgDD7FomveXp_MnEb_A2ls/s2388/pot%20holders%201.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2388" data-original-width="1976" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2d493cgDbIBmLQYuGfz4OkUSlnqCKM8q3cll9AAJewnQLcr7SQ1rN0w4WdGeIFZW11QIqTJ8X02CsYrykSYHcDhZ-Ws_djsG-1lslcYBsVlrXwGcRardqBOIjB0RIZU1rilmUwW7SIwgUI8EY2zgsj-WTsd_A0aJfzWgDD7FomveXp_MnEb_A2ls/s320/pot%20holders%201.png" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><i><span style="color: #cc0000;">To comment is easy. Simply click on the "comment" button at the very end of the recipe page you are using. Easy Peasy.</span></i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibRbC5GuZdn4RDhDuwqgVxBHC0TYjI8xBEmQRShkGgGOm3-vwFg984QqFA4LGOYEjIg0T6EvW03tpC_mLuLY_GsbRZ3hZCB2TQRwR0xjSNljqucN6u4bF4l6t72LTnb6wUvkFtkNIrxFDJ2sNuRGThHHTEX0KAWQf_1Q1ELgcl6Qg2vmnTTD7GiI/s2636/pot%20holders%202.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2636" data-original-width="1402" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibRbC5GuZdn4RDhDuwqgVxBHC0TYjI8xBEmQRShkGgGOm3-vwFg984QqFA4LGOYEjIg0T6EvW03tpC_mLuLY_GsbRZ3hZCB2TQRwR0xjSNljqucN6u4bF4l6t72LTnb6wUvkFtkNIrxFDJ2sNuRGThHHTEX0KAWQf_1Q1ELgcl6Qg2vmnTTD7GiI/s320/pot%20holders%202.png" width="170" /></a></div><br /><p>Are you a soup person? I am. I became addicted the first time I came home from school to the smell of my mother's chicken and rice soup. Heaven.</p><p>That's the only homemade soup she actually made ... or that I remember.</p><p style="text-align: justify;">My father was not much on soup. He said he ate too much from a "can" during The Depression; so, for holidays, our meal starters were always salads. That made me sad. I always dreamed of a large Hollywood tureen of incredible soup elegantly ladled into gorgeous soup bowls and passed down the table. Ironically, when I visited home and brought some of my favorite soups, my father usually raved, especially my <a href="http://www.kitchenbounty.com/2015/03/seafood-chowder.html">seafood-chowder</a>. Hi, DAD!</p><p style="text-align: justify;">Right now, because of food inflation, soups are probably the most economical of meals one can prepare ... for yourself and your family. But one of their star benefits, to me, is sharing a jar with a friend or neighbor, especially a senior. For seniors, soups are easy to re-heat and to eat. Plus, they are digestible, filled with vitamins--and pose little clean up.</p><p style="text-align: justify;">TIPS: Homemade soup stock is always best. Truly, nothing compares. I tend to mix turkey and chicken parts together for a robust stock ... Turkey necks are often available and make for a great stock or added flavor to chicken stock. Never use chicken breast to make stock or broth. It has no fat whatsoever. BUT the bones are wonderful. Save the white meat for something else or cut up later to add to the soup which cooks up in just a few minutes.</p><p style="text-align: justify;">When I lived up North, I had access to beautiful ham shanks (and pork cuts such as chops) not to mention real spring flowers like tulips and daffodils that did not die from the heat in two days ... Here in the South, they are difficult to find for some reason. Sub ham hocks or smoked pork bones. Just yesterday I found a pitiful pack of sliced smoked ham shanks for $3.74. I grabbed them. Better than nothing.</p><p style="text-align: justify;">I usually keep on hand several jars/flavors of "Better than Bouillon" to add if I need a stronger soup. I always always have chicken, smoked ham, beef flavors. If I hit the lottery ... mushroom, onion. Why not?</p><p><br /></p><p><span style="font-family: Lobster; font-size: large;">#1: HAM AND HOMINY SOUP</span> <a href="http://www.kitchenbounty.com/2011/01/ham-and-hominy-soup_28.html"><span style="color: #990000;">click here for recipe </span></a></p><div style="text-align: justify;">This actually began as a stew, but so many friends told me it was really about the wonderful broth that they wanted more. I listened. So I turned it into a soup. Ham shanks are not easy to find. Sometimes, sadly, they are sliced in packages (buy them!) A ham bone would work, but nothing compares to a fat, chunky ham shank. Vary the "heat" according to your tastes. Like most soups, add what you want. Maybe some greens??? Yes, HOMINY ... It's not so bizarre or out of your comfort zone ... and you can find it in all grocery stores! Who knew!?</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#2: EASY HAM AND BEAN SOUP</span> <a href="http://www.kitchenbounty.com/2011/10/easy-ham-and-bean-soup.html"><span style="color: #cc0000;">click here for recipe</span></a></div><p style="text-align: justify;">Like the Ham and Hominy soup, a meaty ham shank gives this soup taste and substance. I used to make a ham stock that I would simmer all day, strain and use as the base. It's not really necessary. Throw a shank or a couple of ham hocks into a pot of water with some sliced veggies, open a can of beans, especially "seasoned butter beans" and you're set to go. If you have never had them, seasoned butter beans have a wonderful "smoky" flavor, perfect for soups such as this.</p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#3: CABBAGE SOUP</span> <a href="http://www.kitchenbounty.com/2009/01/cabbage-soup.html"><span style="color: #990000;">click here for recipe</span> </a></p><p style="text-align: justify;">Cabbages are usually plentiful, inexpensive and have a very long refrigerator life. Again, this uses ham shanks. Use ham hocks if need be. If I don't have enough ham, sometimes I cut up a smoked sausage or a piece of smoked kielbasa to add.</p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#4: CHICKEN SOUP WITH RICE, LEMON, DILL, RED PEPPER</span> <a href="http://www.kitchenbounty.com/2011/02/chicken-soup-with-rice-lemon-dill-and.html"><span style="color: #990000;">click here for recipe </span></a></p><p style="text-align: justify;">I taught in a small Indiana town that once had a diner lovingly owned by a Greek family. This is how they served their soup. I fell in love with it. It was only served on Friday's ... so me, along with fellow teachers, rushed the several blocks. They also made their own homemade rolls! Incredible. For the best chicken soup, use a homemade stock. Nothing compares. Nothing!</p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#5:TURKEY SOUP WITH DUMPLINGS AND MEATBALLS</span> <a href="http://www.kitchenbounty.com/2011/09/turkey-soup-with-dumplings-and.html" style="text-align: left;">turkey-soup-with-dumpling</a></p><p style="text-align: justify;">It's always fun to use the turkey carcass after a holiday meal. Making your own dumplings or noodles is a game changer. The meatballs are always a surprise ... but in a delicious way.</p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#6: PORK SPARE-RIB SOUP</span> </p><p style="text-align: justify;"><a href="http://www.kitchenbounty.com/2018/04/pork-spare-rib-soup-with-sauerkraut-and.html" style="text-align: left;">click here for recipe</a> </p><p style="text-align: justify;">I can not stress the importance of leaving spare ribs alone and just enjoying the meat that is neither barbecued, smoked, or rubbed. This is one of my <u>favorite soups</u>, bones and all! </p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#7: EASY SPLIT-PEA SOUP WITH BACON AND ROSEMARY</span> </p><p style="text-align: justify;"><a href="http://www.kitchenbounty.com/2011/03/split-pea-soup-with-bacon-and-rosemary.html"><span style="color: #990000;">click here </span></a></p><p style="text-align: justify;">No ham bone needed for this simple delicious soup. But I do recommend using the leeks which are now pretty available at most supermarkets. </p><p style="text-align: justify;"><span style="font-family: Lobster; font-size: large;">#8: POTATO SOUP WITH LEEKS, MUSHROOMS AND DILL</span>. I love this soup ... I think you will, too! ... <span style="color: #cc0000;"><a href="http://www.kitchenbounty.com/2011/01/potato-soup-with-leeks-mushrooms-and.html">click here</a></span></p><p style="text-align: justify;">Once you get the hang of making soups, it is so easy ... Throw in this and that ... Stir up some quick bread. A bit of cheese and good butter ... Say grace and be happy!</p><p><br /></p><p>To send photographs: gryczer@aol.com</p><p>To send recipe comments, click on the comment button at the end of the recipe page you used.</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-71383592645066001592023-02-01T05:59:00.003-08:002023-02-01T06:21:31.441-08:00Kitchen Bounty Reaches One Million! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPBezZkg-iBJd6t3jlI1Dbt4hd8kgdClrtgRKQB-zGCG6Zs6wbidsFJvs_3fDgcv5srCixSeIgMS5NcIw84UGIfkmiiwT2mvEtosLlwWNw9pO1a9rEmc1f07DgbFUuskKqegZuTWqwy4QGdpU8xdrqfXfa2xG_ai-f4fktyOBVOkYWnr_enD5ox7U" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="294" data-original-width="756" height="124" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPBezZkg-iBJd6t3jlI1Dbt4hd8kgdClrtgRKQB-zGCG6Zs6wbidsFJvs_3fDgcv5srCixSeIgMS5NcIw84UGIfkmiiwT2mvEtosLlwWNw9pO1a9rEmc1f07DgbFUuskKqegZuTWqwy4QGdpU8xdrqfXfa2xG_ai-f4fktyOBVOkYWnr_enD5ox7U" width="320" /></a></div><br /><div style="text-align: justify;">Today, KB reached one million unique viewers. A unique viewer is someone who has clicked on the site for the very first time. Most likely, they will return over and over again, but for now, I have only been counting "unique hits."</div><p></p><p style="text-align: justify;">I began KB way back in 2008 when I was a member of the writing blog "Open Salon," an adjunct of Salon.com. It was a tightly-knit group of incredible people who were political and creative. It followed a magazine-type format, complete with a cover that changed daily or weekly. Anyone could make cover with an article or photograph they created. It was great fun and very competitive. And, yes, I made cover several times.</p><p style="text-align: justify;">People often wrote and talked about food, shared recipes, took great shots of prepared dishes. That's when I began my food-blog journey.</p><p style="text-align: justify;">Alas, after the 2008 election, the site fell in disrepair and finally closed. Personally, looking back, especially from what we now know of "social media," I firmly believe it was all a psy-op and, as unique a group as we were, we were studied to death until they had the information they wanted. Remember, this is the time FB is launching. There was no Twitter.</p><p style="text-align: justify;">I digress.</p><p style="text-align: justify;">Responses to my recipes and columns motivated me to continue. When it went under, I missed it dearly. That's when Kitchen Bounty was born ...</p><p style="text-align: justify;">Thanks to all who visit. I especially want to thank those who make the recipes I post and then write back to me, personally.</p><p style="text-align: justify;">Now that I am retired, I can spend more time on the website. By the end of 2023, I hope to totally revamp it and to begin videos of the recipes I post once I get a newer kitchen that is more formidable for filming.</p><p style="text-align: justify;">In the meantime, be on the lookout for nice giveaways. More on that next week!</p><p style="text-align: justify;">Thanks. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p><br /></p><p><br /></p><p><br /></p>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-61658820964814539902022-10-31T06:07:00.004-07:002023-09-02T04:46:24.671-07:00Candy Burgers (Maid Rite Hamburgers)<br /><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmxRF2BkchJlSgr0T5MsvgKGSI9qYjxdJig1SkE-0od8fbLuF1K6yeBX7VC1ot1uqAVQDIHgYelOrVQC-WGxSLF6U78GUNnKA1Z6VFaZDGq9E4RgUgybNiMLKinol7HMP2C-57PSro_kalvAz__aYYzUeno1H7hg6In-RLM7WFK50DNLFA2lxtL8/s1936/maid%20rite%20close%20up.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1936" data-original-width="1936" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmxRF2BkchJlSgr0T5MsvgKGSI9qYjxdJig1SkE-0od8fbLuF1K6yeBX7VC1ot1uqAVQDIHgYelOrVQC-WGxSLF6U78GUNnKA1Z6VFaZDGq9E4RgUgybNiMLKinol7HMP2C-57PSro_kalvAz__aYYzUeno1H7hg6In-RLM7WFK50DNLFA2lxtL8/w436-h402/maid%20rite%20close%20up.JPG" width="436" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><i><span style="font-size: x-small;">I prefer to 'mandoline' whole dill pickles razor thin and then pile them on.</span></i></td></tr></tbody></table></div><div><br /></div><div style="text-align: justify;">Somewhere in my Hoosier childhood, I remember a hamburger bun filled with "loose hamburger" meat that was slightly sweet with a hint of tang. I especially loved the savory juices that absorbed into the bun. Think "sloppy Joe" but without tomato sauce crossed with a White Castle hamburger.</div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">I don't really remember any condiments put on the burger. My siblings don't recall such a concoction at all. I honestly do not remember where I had it. I now suspect it was, perhaps, a school lunch at the middle school where I once taught.</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wherever and whatever, I have since learned it is simply called a "loose-meat sandwich" made popular by an Iowa chain called Maid Rite. Most have closed. But their ardent and loyal following is still powerful, and today there are dozens of recipes that swear to be the "original" with ingredients ranging from root beer to dried soup mixes to simmering for hours on end. It's almost a cult following, like one's guarded chili recipe.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">America's Test Kitchen offered their "authentic" version a few years ago (recipe follows). It's not what I remembered, so I played around with it for ages. I thought I had lost my notes and recipe; but, happily, I recently found them hiding in a computer file I never finished.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVdXB0pY7-F7eQDWKwS3Ja2yWmFdSS0mN6DKzKZ05y0f8VlmRsL9lq7xUQOTJYTFgC6_m4M3-_kXmZXDv7ZdCXIiO-rlwqUmjQA0bTEJEH2GbmmbmKtMhpQLpZbw9ODAADrETf1lbyAT5VrMV3n6RHeBYIkvDKN7O8nkSOd5o3_9lAPdcuuLqjcA/s1936/maid%20rite%20meat%20on%20pickles.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="1936" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhVdXB0pY7-F7eQDWKwS3Ja2yWmFdSS0mN6DKzKZ05y0f8VlmRsL9lq7xUQOTJYTFgC6_m4M3-_kXmZXDv7ZdCXIiO-rlwqUmjQA0bTEJEH2GbmmbmKtMhpQLpZbw9ODAADrETf1lbyAT5VrMV3n6RHeBYIkvDKN7O8nkSOd5o3_9lAPdcuuLqjcA/s320/maid%20rite%20meat%20on%20pickles.JPG" width="320" /></a></div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This is quite easy. The key is to use great hamburger meat. Ground hamburger (you never really know what you are getting in it anymore) is now so expensive that I simply pass it up and buy the fresh, pre-formed hamburger patties produced by small companies who use <b><i>quality</i></b> meat. It's worth it.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Also, the key is the ratio of sugar to vinegar. Too much sugar results in a too-sweet burger. But, guess what? It's delicious! Just add more mustard and dill pickles. If not your taste, trust me, kids will eat them up!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The traditional topping is a spider-web squirt of American yellow mustard and dill pickles. Maybe some extra tiny diced onions. That's it. No ketchup. No mayo. No cheese. I prefer to take a whole dill pickle and slice it razor thin on a mandolin and then pile it on the burger. It's much easier to bite into and to chew. You will never go back to jar-sliced pickles.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you have the time, soak the dried onion flakes in the beef broth until they are hydrated. </div><div><ul style="text-align: left;"><li><b><span style="color: #660000;">1 pound 80/20 ground beef</span></b></li><li><b><span style="color: #660000;">1-2 tablespoons dried/minced onion flakes</span></b></li><li><b><span style="color: #660000;">1 good tablespoon apple cider vinegar</span></b></li><li><b><span style="color: #660000;">3-4 <i>teaspoons</i> brown sugar (start with less)</span></b></li><li><b><span style="color: #660000;">1/3 cup beef broth</span></b></li><li><b><span style="color: #660000;">1-2 tablespoons water (start with less)</span></b></li><li><b><span style="color: #660000;">salt/pepper to taste</span></b></li><li><b><span style="color: #660000;">American yellow mustard</span></b></li><li><b><span style="color: #660000;">Slider buns (not Hawaiin)</span></b></li></ul><div style="text-align: justify;">Simply add all ingredients to a pan and cook on med/low heat until everything is cooked through. Taste and adjust your seasonings. Allow to slow simmer about 20 minutes, giving a quick stir every once-in-a-while, adding more liquid if necessary. You want loose and wet.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When ready to serve, place a slider bun cut side down over the meat and allow to steam for 30-60 seconds. Pile with meat. Squirt on some mustard, add the sliced dill pickles, top with bun and enjoy with a hefty side of salty chips or crispy fries. Add a cold fizzy soda or a beer ... </div><div style="text-align: justify;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBu1p6NbxjR7Buz3o4woOcEtQsCGW7T6ODoZZHdVJVpw1qP8ddaG-f71_3_fUkqCJ9EmSjl6Mk4Oo73dSXOgxGGRV6tayetygOE2CTjzK61OvPeKzxlbHEVaCpZuUPV4TqLRAqqWqw_z93Lp3QgzReTNlFHhLKGzdPBMTYZlPevxUY1pfP-CO1oU/s1936/my%20maid%20rites.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1936" data-original-width="1936" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiBu1p6NbxjR7Buz3o4woOcEtQsCGW7T6ODoZZHdVJVpw1qP8ddaG-f71_3_fUkqCJ9EmSjl6Mk4Oo73dSXOgxGGRV6tayetygOE2CTjzK61OvPeKzxlbHEVaCpZuUPV4TqLRAqqWqw_z93Lp3QgzReTNlFHhLKGzdPBMTYZlPevxUY1pfP-CO1oU/w427-h392/my%20maid%20rites.JPG" width="427" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>Here is America's Test Kitchen recipe:</div><div><ul style="text-align: left;"><li><b><span style="color: #0c343d;">1 pound 85 percent lean ground beef</span></b></li><li><b><span style="color: #0c343d;">1/4 cup water</span></b></li><li><b><span style="color: #0c343d;">1 tablespoon yellow mustard, plus extra for serving</span></b></li><li><b><span style="color: #0c343d;">1 teaspoon sugar</span></b></li><li><b><span style="color: #0c343d;">1 teaspoon each salt and pepper</span></b></li><li><b><span style="color: #0c343d;">1/2 cup finely chopped onion</span></b></li><li><b><span style="color: #0c343d;">4 hamburger buns</span></b></li><li><b><span style="color: #0c343d;">Sliced dill pickles</span></b></li></ul><div><span style="color: #0c343d;"><span style="caret-color: rgb(12, 52, 61);"><b><br /></b></span></span></div></div><div><span style="color: #0c343d;"><span style="caret-color: rgb(12, 52, 61);"><i>Update: 11-10-22</i></span></span></div><div><span style="color: #0c343d;"><i>Since posting this, a friend e-mailed that, indeed, a Maid Rite was once in the county of Indiana where I grew up, so that must be where I had these and/or my mother made them from memory since the diner was not close to our house. Mystery solved!</i></span></div><div><br /></div><div><div class="recipe-ingredients__column" style="box-sizing: inherit; font-family: "Clarendon Bold", sans-serif; max-width: calc(50% - 0.8rem); width: calc(50% - 0.8rem);"><div class="sc-ccf0ae69-0 fskMix recipe-ingredient-group__list-item" style="box-sizing: inherit; break-inside: avoid; flex-basis: calc(50% - 3.5rem); font-family: Merriweather, serif; font-stretch: normal; line-height: 1.65;"></div></div>
<br /></div></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-91763159225957234372022-10-23T05:57:00.000-07:002022-10-23T05:57:48.462-07:00Pumpkin Breads, Toppings, Glazes<p style="text-align: justify;">I love a quick bread. No yeast. Just mix and bake. Maybe drizzle with a frosting. Slice and serve. Good with your favorite cuppa in the the morning, an afternoon snack and quick dessert that is easily jazzed up.</p><p style="text-align: justify;">With summer on the run, everyone is on the pumpkin wagon. It's amazing the pumpkin concoctions they invent from drinks to meats! Me? I'll stick with the traditional. And nothing gets better than pumpkin bread!</p><p style="text-align: justify;">There are a ton of recipes, but I have settled on just two that I want to share. If you, too, are on the lookout for something a bit out of the ordinary, I urge you to give them a try. Neither one is greasy from an overabundance of oil added to the recipe. Both use a full can of pumpkin--not a partial can. Both have a baked topping. And both rise nice and high. I have also added a few "topping" ideas.</p><p style="text-align: justify;">Feel free to fuse the two together to get your own hybrid. I often do.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gVkOGDzMu_Qf3Ou3m6jaahj0HU1GY3RbAUeWZvx2-Z5N-Q-LpIgefxwsFxSI51Ch7uzJwfoYH87CqsqJTM0iWXtRQtjhc-4oqqL492pjV7_cuvaGFqfP6ilB0L_SY_EF01qWd_gvQgLNtgPaERL-BfCIR-6VsniOxN_gvfrN0VCYsAbsLiUvWDc/s612/pearlmans%20pumpkin%20bread.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="612" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gVkOGDzMu_Qf3Ou3m6jaahj0HU1GY3RbAUeWZvx2-Z5N-Q-LpIgefxwsFxSI51Ch7uzJwfoYH87CqsqJTM0iWXtRQtjhc-4oqqL492pjV7_cuvaGFqfP6ilB0L_SY_EF01qWd_gvQgLNtgPaERL-BfCIR-6VsniOxN_gvfrN0VCYsAbsLiUvWDc/w394-h272/pearlmans%20pumpkin%20bread.png" width="394" /></a></div><br /><p style="text-align: justify;"><span style="font-family: inherit;">First up is Deb Pearlman's pumpkin bread from her site "Smitten Kitchen." If you don't know it, you are in for a lovely visit! In on-line tests, some have dubbed this the BEST pumpkin bread. </span></p><p style="text-align: justify;"><span style="font-family: inherit;">Using a 6-cup loaf pan, it makes a hefty load, so be prepared. Some use a smaller pan and use the excess batter to bake off cupcakes. If you do, vary baking times and test for doneness! I use half oil and half butter.</span></p><p></p><ul style="text-align: left;"><li><b style="caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1 15-ounce can (1 3/4 cups) pumpkin puree</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1/2 cup (120 ml) vegetable or another neutral </b><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">cooking oil or melted butter (115 grams)</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">3 large eggs</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1 2/3 (330 grams) cups granulated sugar</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1 1/2 teaspoons baking powder</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">3/4 teaspoon baking soda</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">3/4 teaspoon fine sea or table salt</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">3/4 teaspoon ground cinnamon</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">Heaped 1/4 teaspoon fresh grated nutmeg</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">Heaped 1/4 teaspoon ground ginger</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">Two pinches of ground cloves</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">2 1/4 cups (295 grams) all-purpose flour</b></li><li><span style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit; letter-spacing: 0.1em; text-transform: uppercase;">TO FINISH</span></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1 tablespoon (12 grams) granulated sugar</b></li><li><b style="background-color: white; caret-color: rgb(80, 86, 90); color: #660000; font-family: inherit;">1 teaspoon ground cinnamon</b></li></ul><p></p><div><span style="color: #660000; font-size: medium;"><span style="background-color: white; caret-color: rgb(80, 86, 90);"><b><br /></b></span></span></div><div><div style="text-align: justify;"><span style="background-color: white; caret-color: rgb(80, 86, 90); color: #50565a;"><span style="font-family: inherit;">Heat oven to 350 degrees F. Butter a 6-cup loaf pan or coat it with nonstick spray. (A doubled version will fit a 12-cup bundt pan, btw.)</span></span></div><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em;"></p><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em; text-align: justify;"><span style="font-family: inherit;">In a large bowl, whisk together pumpkin, oil, eggs and sugar until smooth. Sprinkle baking powder, baking soda, salt, cinanmon, nutmeg, ginger and cloves over batter and whisk until well-combined. Add flour and stir with a spoon, just until mixed. Scrape into prepared pan and smooth the top. In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.</span></p><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em; text-align: justify;"><span style="font-family: inherit;">Bake bread for 65 to 75 minutes until a tester poked into all parts of cake (both the top and center will want to hide pockets of uncooked batter) come out batter-free, turning the cake once during the baking time for even coloring.</span></p><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em; text-align: justify;"><span style="font-family: inherit;">You can cool it in the pan for 10 minutes and then remove it, or cool it completely in there. The latter provides the advantage of letting more of the loose cinnamon sugar on top adhere before being knocked off. </span></p><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em; text-align: justify;"><span style="font-family: inherit;">Deb says, "Cake keeps at room temperature as long as you can hide it. I like to keep mine in the tin with a piece of foil or plastic just over the cut end and the top exposed to best keep the lid crisp as long as possible."</span></p><p style="box-sizing: inherit; caret-color: rgb(80, 86, 90); color: #50565a; margin-bottom: 1.5em; text-align: justify;"><span style="font-family: inherit;">If you go to the Smitten Kitchen website, the comment section has loads of tips. </span></p><p style="text-align: center;"><span style="font-size: x-large;">πππππππππ</span></p><p style="text-align: justify;">Next is America's Test Kitchen version. It is a little fussier, as most of their recipes tend to be. Still, it is way better than most. I like the combo of melted butter/cream cheese/oil/buttermilk. This uses walnuts. I have also used black walnuts. People have also added cranberries and candied ginger.</p><p style="text-align: justify;">This recipe suggests first cooking out the pumpkin puree which gets rid of the "tinny" taste and imparts a deeper flavor. You decide. I do it because it makes it easier to mix in the cream cheese.</p><p style="text-align: justify;"><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjditlgGSU698JweEDVEa7ur0i0Dcu65_Og4WnTpxu5qHb8CixePxtq0p5GSlSiLBkO7ERfXw9lKheX_K_QoLCTswGbpXd2BblnJzpeA1_c8WVkKofE-vQ4mhNZeP-sEvlWVErk9MsSuxkxQk5bI9JcWN45mKrPF2fuZiS94_9yjjHJDN-8AE6Volk/s636/ATK%20pumpkin%20bread.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="558" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjditlgGSU698JweEDVEa7ur0i0Dcu65_Og4WnTpxu5qHb8CixePxtq0p5GSlSiLBkO7ERfXw9lKheX_K_QoLCTswGbpXd2BblnJzpeA1_c8WVkKofE-vQ4mhNZeP-sEvlWVErk9MsSuxkxQk5bI9JcWN45mKrPF2fuZiS94_9yjjHJDN-8AE6Volk/s320/ATK%20pumpkin%20bread.png" width="281" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="text-align: justify;"></p><ul><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;"><span style="font-size: medium;">Topping</span>:</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;"><br /></b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">5 tablespoons light brown sugar or 2 1/4 ounces, packed</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">1 tablespoon all-purpose flour</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">1 tablespoon unsalted butter, softened</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">1 teaspoon cinnamon</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">1/8 teaspoon salt</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;"><br /></b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;"><span style="font-size: medium;">Bread Batter</span>:</b></li><li><b style="color: #660000; font-family: inherit; text-indent: 51.200001px;">2 cups all-purpose flour (10 ounces)</b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 1/2 teaspoons baking powder</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1/2 teaspoon baking soda</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1, 15 oz. can pumpkin puree</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 teaspoon salt</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 1/2 teaspoon cinnamon</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1/4 teaspoon ground nutmeg</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1/8 teaspoon ground cloves</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 cup white granulated sugar (7 oz.)</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 cup packed light brown sugar (7 oz.)</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1/2 cup vegetable oil</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">4 oz. cream cheese cut into 12 pieces</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">4 large eggs</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1/4 cup buttermilk (shake the carton)</span></b></li><li><b style="font-family: inherit; text-indent: 51.200001px;"><span style="color: #660000;">1 cup walnuts, toasted, chopped fine</span></b></li></ul><p></p><p style="text-align: justify;"><span style="box-sizing: inherit; font-family: inherit; text-indent: 51.200001px;"><span style="text-indent: 51.200001px;">The test kitchenβs preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.</span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span style="box-sizing: inherit; text-indent: 51.200001px;">FOR THE TOPPING:</span><span style="text-indent: 51.200001px;"> Using fingers, mix all ingredients together in bowl until well combined and topping resembles wet sand; set aside.</span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span style="box-sizing: inherit; text-indent: 51.200001px;">FOR THE BREAD: </span><span style="text-indent: 51.200001px;">Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 8 1/2 by 4 1/2-inch loaf pans. Whisk flour, baking powder, and baking soda together in bowl.</span></span></p><p style="text-align: justify;"><span style="text-indent: 51.200001px;"><span style="font-family: inherit;">Combine pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat. Cook mixture, stirring constantly, until reduced to 1Β½ cups, 6 to 8 minutes. Remove pot from heat; stir in granulated sugar, brown sugar, oil, and cream cheese until combined. Let mixture stand for 5 minutes. Whisk until no visible pieces of cream cheese remain and mixture is homogeneous.</span></span></p><p style="text-align: justify;"><span><span style="font-family: inherit; text-indent: 3.2rem;">Whisk together eggs and buttermilk. Add egg mixture to pumpkin mixture and whisk to combine. Fold flour mixture into pumpkin mixture until combined (some small lumps of flour are OK).</span></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><span style="text-indent: 3.2rem;">Fold walnuts into batter. Scrape batter into prepared pans. Sprinkle topping evenly over top of each loaf. Bake until skewer inserted in center of loaf comes out clean, 45 to 50 minutes. Let breads cool in pans on wire rack for 20 minutes. Remove breads from pans and let cool for at least 1Β½ hours. Serve warm or at room temperature.</span> </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: x-large;"><span style="text-align: center;"> πππππππππ</span></span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: large;">MAPLE GLAZE</span></p><p style="text-align: justify;"><span style="font-family: inherit;">If you want to forgo the toppings used above, I also enjoy this thick glaze which is also appropriate for many quick breads or cakes that are pumpkin, banana and/or apple based. </span></p><p style="text-align: justify;"></p><ul><li><b style="color: #660000; font-family: inherit;">1 cup confectioner's sugar, 100 g (sift after measuring)</b></li><li><b style="color: #660000; font-family: inherit;">2 tablespoons olive oil</b></li><li><b style="color: #660000; font-family: inherit;">2 tablespoons real maple syrup</b></li><li><b style="color: #660000; font-family: inherit;">1-2 tablespoons hot water (use a little at a time!!!)</b></li><li><b style="color: #660000; font-family: inherit;">Pinch of Kosher salt</b></li><li><b style="color: #660000; font-family: inherit;">Chopped pumpkin seeds (optional)</b></li><li><b style="color: #660000; font-family: inherit;">2-4 drops imitation maple flavoring (optional)</b></li></ul><p></p><p style="text-align: justify;"><span style="font-family: inherit;">In a small bowl, mix sugar, olive oil and maple syrup. Add just one tablespoon of the hot water. Taste. If needed and if using, add a few drops of the maple flavoring. For the second tablespoon of hot water, </span><i style="font-family: inherit;"><b>only add a little at a time.</b></i><span style="font-family: inherit;"> You want a glaze that is somewhat thick, not runny.</span></p><p style="text-align: justify;"><span style="font-family: inherit;">Carefully spoon over the cooled loaf so some runs down the sides. Sprinkle with pumpkin seeds. Allow to sit for 20-30 minutes before slicing.</span></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbYs8qnHL87HiEjuppeaUe644oFfGVPxsIax1y1RdbKeBwlBy5ategtE1ZO68rSrIqtKBlyFazDuw5ZhUMxRcLAa_dHWE1muZ2TlksxMHYwSAWykWJp4MBEpqtxHQkCAVaRX4mcbUZC2hq_DecyyWs5PrqX83bEFRHfckHz-A2MT38sKzBgXiSVI/s3592/pumpkin%20%20bread.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2400" data-original-width="3592" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbYs8qnHL87HiEjuppeaUe644oFfGVPxsIax1y1RdbKeBwlBy5ategtE1ZO68rSrIqtKBlyFazDuw5ZhUMxRcLAa_dHWE1muZ2TlksxMHYwSAWykWJp4MBEpqtxHQkCAVaRX4mcbUZC2hq_DecyyWs5PrqX83bEFRHfckHz-A2MT38sKzBgXiSVI/w498-h366/pumpkin%20%20bread.png" width="498" /></a></div><p></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p><p style="text-align: justify;"><br /></p></div><div><span style="font-size: x-small;"><br /></span></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-55530786807439958872022-08-03T06:27:00.003-07:002022-08-03T13:03:50.647-07:00Peach & Pistachio Crumble with Elderflower Cordial<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0AF0qsWzw0-ZlFPqvviyVzRynOkMlL3c6jFrq7Oeb3Bzcm2PHj6IuEbhS7ZWQwrzVVoDycqNojdnoQlZqg9_POCycbsMQGiPIud2hcaIjyNobHw5GChwk5uA5YrXd0PJrb5lap10L6THucSyGeecZZ2y8zUk0-43lQmzhFTJun2qBjO4YBZ5jdw/s2628/crumble.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1592" data-original-width="2628" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0AF0qsWzw0-ZlFPqvviyVzRynOkMlL3c6jFrq7Oeb3Bzcm2PHj6IuEbhS7ZWQwrzVVoDycqNojdnoQlZqg9_POCycbsMQGiPIud2hcaIjyNobHw5GChwk5uA5YrXd0PJrb5lap10L6THucSyGeecZZ2y8zUk0-43lQmzhFTJun2qBjO4YBZ5jdw/w473-h264/crumble.png" width="473" /></a></div><br /><p style="text-align: justify;">When the cooking show "Sorted" showed up on You Tube, I was an avid fan. I appreciated their antics but, more importantly, their creative and simple approach to food to encourage younger people to get into the kitchen to cook.</p><p style="text-align: justify;"> This is such a recipe.</p><p style="text-align: justify;">As I write this (July 2022), I am sad to say I no longer have this recipe. It may be on my older computer. I will search. The You Tube channel I reference is, however, still on line and running strong, but it no longer, for some reason, is posting its older recipes. Only the videos.</p><p style="text-align: justify;">Even if I find the recipe, (found it!) and even if you choose not to make it, that is fine. My real purpose in posting this "recipe" is because of the single ingredient of <b style="font-style: italic;">elderberry flower liquor </b>which I urge you to try.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN5jntZm8fbEV9xM_MlOjDNjtpJ0RljINyrEQpBCzOoVoFMb7qn-Z2Iui7maEpCiw16a9N5NpdzWtXwVLfHRMX-SjR7mRWgEqMb1jGMqiFTu4fDqPu8qbJRAmu3ZrtkMJ1-nKNPHsheFwqlDjTpoVWvx9duGGDcKEPk3a2ZZyxpsg-SgdGQuUoe4/s1204/St.%20Germain.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1204" data-original-width="504" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTN5jntZm8fbEV9xM_MlOjDNjtpJ0RljINyrEQpBCzOoVoFMb7qn-Z2Iui7maEpCiw16a9N5NpdzWtXwVLfHRMX-SjR7mRWgEqMb1jGMqiFTu4fDqPu8qbJRAmu3ZrtkMJ1-nKNPHsheFwqlDjTpoVWvx9duGGDcKEPk3a2ZZyxpsg-SgdGQuUoe4/s320/St.%20Germain.png" width="134" /></a></div><p style="text-align: justify;">Until I lovingly stumbled upon this particular recipe, I had no idea elderberry liquor even existed. Please, DO NOT confuse this dew from the gods with elderberry syrup. It's not the same. The only time I buy it is during peach season. It's a match made in heaven ... </p><p style="text-align: justify;">A tad sweet, it is wonderfully floral. Sometimes, I simply spoon a bit over incredibly ripened peaches and go from there... It is a great ingredient for cocktails ... think bubbly champagne and a slice or two of golden peaches.</p><p style="text-align: justify;">In other words ... This is all about the booze! I make no apologies. It's not the easiest to find ... The most expensive, from France, is called "St. Germain." The bottle itself is very French: gorgeous and sexy. But at forty bucks and/or over ... well ... come on now. Luckily, I found an American alternative from Washington State at half the price but just as wonderful and both are "saintly." It's your call.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYt-WPFajrlBAiCo6TphO3H8G92djUnoK3Xfho_Xt4Ly7kpE8jDKeRAW4LfU2vFnLsr4uQLwU37hRQDD4-AwDacNOCKFaxXkj3DgFrERQu4RHsrqXGy1UfiL861_87I3VolJfuFmfZcBm3nygozTR36vKRmduTHnZ8_4c0GTfsLPg7a_2UhmRy-c/s1194/St.%20Elder.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1194" data-original-width="494" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguYt-WPFajrlBAiCo6TphO3H8G92djUnoK3Xfho_Xt4Ly7kpE8jDKeRAW4LfU2vFnLsr4uQLwU37hRQDD4-AwDacNOCKFaxXkj3DgFrERQu4RHsrqXGy1UfiL861_87I3VolJfuFmfZcBm3nygozTR36vKRmduTHnZ8_4c0GTfsLPg7a_2UhmRy-c/s320/St.%20Elder.png" width="132" /></a></div><p style="text-align: justify;">Use ripe but firm peaches. Shortbread cookies are easier to find in England than here in the States. Here, your choice is the pricey imported Walkers. I have used Lorna Dune and Pepperidge Farm "Chessmen" cookies. I once tried vanilla wafers, but they don't keep their crispiness and turn soggy. If you are adventurous, just make your own. The ingredients are few, but the taste beats any store-bought cookie. I once saw a recipe for rosemary shortbread cookies. Now, how great would those be? Serve one on the side ...</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmTqxRZv4mPNY7-rEI_n7Rvrss0LIkuv5PC4zRh_20d64IfbjJbOEnCaEHRJUZsPIaN1HWHu2Xq-b8Juwy9nSqdzJBeHjl3ziWoo7QFDIKNx8JkQZrIUWU0nUhCaNoZ-N_YuTUQN5iCqMiVpvjQGKBxozHcZ8jgWkQ_0GxRVwqKs4yPijnGyX81I/s916/peaches%20in%20orchard.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="912" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmTqxRZv4mPNY7-rEI_n7Rvrss0LIkuv5PC4zRh_20d64IfbjJbOEnCaEHRJUZsPIaN1HWHu2Xq-b8Juwy9nSqdzJBeHjl3ziWoo7QFDIKNx8JkQZrIUWU0nUhCaNoZ-N_YuTUQN5iCqMiVpvjQGKBxozHcZ8jgWkQ_0GxRVwqKs4yPijnGyX81I/s320/peaches%20in%20orchard.png" width="319" /></a></div><p style="text-align: justify;"><span style="font-family: inherit;">This is an elegant, simple dessert for a light summer dinner party. Serve in champagne glasses or other "stemmed" dessert ware.</span></p><p style="text-align: justify;"><span style="font-family: inherit;"><br /></span></p><p></p><ul><li><b style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">4 medium ripe, yet firm peaches, unpeeled</b></li><li><b style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">1 shot elderflower cordial (I suggest more)</b></li><li><b style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">water</b></li><li><b style="background-color: white; caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">1 handful shelled pistachios salted or unsalted</b></li><li><b style="caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">25 g.butter, melted (2 T)</b></li><li><b style="caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">120 g. light brown sugar (about 1 cup) see note below in directions</b></li><li><b style="caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">1 tablespoon flour, AP or self-rising</b></li><li><b style="caret-color: rgb(77, 81, 86); color: #4d5156; font-family: arial, sans-serif;">50 g. shortbread cookies, roughly crumbled. You don't want sawdust. (4T)</b></li></ul><div><span face="arial, sans-serif" style="color: #4d5156;"><span><b><br /></b></span></span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;">Cut peaches into quarters. Place in a medium saucepan. Add elderflower cordial and then top with water just until peaches are covered. Bring just to a simmer for a few minutes. Remove from heat.</span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;">Chop pistachios. Place in a small bowl. Add brown sugar, flour and crushed shortbread cookies. Mix. Drizzle in the butter. NOTE: I'm never quite sure about the brown sugar </span><span style="color: #4d5156;">measurement. In the video, it simply looks like they use Demerara or raw sugar. I use light brown sugar, but don't pack it down. Seems to work fine.)</span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;">Place half of peaches in medium bowl. Tip in some of the syrup (it will be pinkish). Top with crumble mixture.</span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;">Place on a sheet pan or tinfoil to catch any drips. Bake at 355 F (180C) for about 15 minutes until topping is golden and edges bubbly.</span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #4d5156; font-family: inherit;">Bring to room temp. Serve with additional shortbread cookies and a spoonful of fresh whipped cream or vanilla ice cream.</span></div></div><div><br /></div><div><br /></div><iframe frameborder="0" height="270" src="https://youtube.com/embed/40FoW-IypZw" width="480"></iframe>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0tag:blogger.com,1999:blog-2414428380911303587.post-80227350818931943662022-06-24T14:33:00.003-07:002022-08-27T04:21:39.856-07:00No-Bake Blueberry and White Chocolate Cheesecake!<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwO4uxxmSJRCO2uqgJeHW4PmB83M0v_0Q-JHVy8uwwSRSG3g4dfAUn_WEHbCGob9j0q17-rakeXmhArdkPpPaWLnnDjEl_57hX551jKYPuCgOtuKnBE7dzoBeMbs6avVv0zlhCTZq7em_J6mHLzcZppYAphx_RNEbFJvGOfeIkESflRphiszCjIyc/s1456/blueberry%20cheesecake.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="1456" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwO4uxxmSJRCO2uqgJeHW4PmB83M0v_0Q-JHVy8uwwSRSG3g4dfAUn_WEHbCGob9j0q17-rakeXmhArdkPpPaWLnnDjEl_57hX551jKYPuCgOtuKnBE7dzoBeMbs6avVv0zlhCTZq7em_J6mHLzcZppYAphx_RNEbFJvGOfeIkESflRphiszCjIyc/w391-h338/blueberry%20cheesecake.png" width="391" /></a></div><p style="text-align: justify;">One thing I love about living in the South is listening to mockingbirds. They are incredible. And if you are lucky enough to have one become your neighbor, you will never be bored. Their vast repertoire of calls is amazing. This spring, I listened to one that belted out the siren of a car alarm ... over and over but with a wonderful melody.</p><p style="text-align: justify;"> When I tended seven feral kittens behind the grocery store where I worked, a mockingbird accompanied all of us during the warmer months, flying from light post to light post, singing and dancing. Yes, they tend to dance as they sing ... up and down with a flutter of their wings!</p><p style="text-align: justify;">A southern disappointment, however, are berries. I think the heat robs them of their delicate but unique robust taste. There is always just something missing ... I find this especially true of blueberries. In Michigan, one of the leading blueberry producers in the country, I could pretty much depend on great-tasting blueberries most of the summer season. </p><p style="text-align: justify;">Here, in North Carolina, while blueberries are plentiful, the taste quality is hit-and-miss. And forget South American blueberries which are now flown in year-round. They are blueberries by name and sight only. Not taste.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxVZ_lSXqDWQnNlOypRTSv4F02xzDaZouIHf5Rc3NTCT98yybN0naS63KKKubnIn0O8McGmu1Q_bG_dsz5-yhIwEUVWfP7gKUvHLqFK6JmlFRnXHIHe05x9f20xCRZm_jJMs90LE0G4AD_MbdFV5OcIn8H1EZ6-Lb1ySVIVR5YsCifR-DkKa6yL8/s1910/blueberries.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1758" data-original-width="1910" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxVZ_lSXqDWQnNlOypRTSv4F02xzDaZouIHf5Rc3NTCT98yybN0naS63KKKubnIn0O8McGmu1Q_bG_dsz5-yhIwEUVWfP7gKUvHLqFK6JmlFRnXHIHe05x9f20xCRZm_jJMs90LE0G4AD_MbdFV5OcIn8H1EZ6-Lb1ySVIVR5YsCifR-DkKa6yL8/w447-h430/blueberries.png" width="447" /></a></div><br /><p style="text-align: justify;">Which brings me to this dessert. It has been on my "to make" list for years. But it is paramount you have fresh, non-mushy, plump, sweet and great-tasting blueberries. Frozen will not work. </p><p style="text-align: justify;">If you have never met Donal Skehan, I introduce him to you in the video below. I hope you follow him regularly. He has some great, non-complicated recipes. He has a beautiful family and it's always a privilege when he allows viewers to tag along on family jaunts and celebrations.</p><p style="text-align: justify;">What attracted me to this particular no-bake cheesecake is the inclusion of melted white chocolate. Brilliant! Also, it has <i><b>no added sugar</b></i> and a minimum of Philadelphia cream cheese. </p><p style="text-align: justify;">We are approaching peak blueberry season, so I have been scouting all my grocery stores for the best-tasting blueberries possible. I have my white chocolate and digestive biscuits in the baking cupboard waiting ...</p><p style="text-align: justify;">Donal says you can also use strawberries ... but, like blueberries, they should be the BEST ever.</p><p style="text-align: justify;">I suggest you use weights, not measurements. I know, a bit of a pain. Cream cheese comes in 8, not 9-oz blocks. To make up, maybe use a bit more white chocolate. </p></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><div style="text-align: justify;"><p style="text-align: justify;"></p><ul><li><b><span style="color: #660000;">200 g or 7 oz. plain, digestive biscuits or graham crackers</span></b></li><li><b><span style="color: #660000;">100 g or 3.5 oz butter</span></b></li><li><b><span style="color: #660000;">400 g or 14 oz. good-quality white chocolate, roughly chopped</span></b></li><li><b><span style="color: #660000;">250 g or 9 oz. full-fat cream cheese</span></b></li><li><b><span style="color: #660000;">250 ml or 8.5 oz double cream</span></b></li><li><b><span style="color: #660000;">250 g or 9 oz mascarpone cheese</span></b></li><li><b><span style="color: #660000;">250 g or 9 oz. blueberries</span></b></li><li><b><span style="color: #660000;">1, 8-inch non-stick springform pan</span></b></li></ul><p></p></div></blockquote><div style="text-align: justify;"><article class="default__ArticleBody-sc-1nhbny4-2 kWWtWa article-body-wrapper article-sub-wrapper" style="box-sizing: inherit; caret-color: rgb(25, 25, 25); color: #191919; font-family: "Noto Serif JP", serif; font-size: 18px; margin-bottom: 1.5rem; margin-top: 2rem; text-align: left;"><div>Melt the butter. Add the biscuit crumbs and mix to combine. Pour into the base of the springform tin and press down with the back of a spoon. Cover this and place in the fridge to chill while you prepare the rest of the ingredients.</div><div><br />Gently melt white chocolate, stirring occasionally, either over a hot bath or in microwave at 50 percent power.</div><div><br />Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon/whisk until well combined.</div><div><br /></div><div>Stir through the white chocolate.</div><div><br /></div><div>Fold in blueberries.</div><div><br />Spread mixture evenly over the top of the biscuit base. Cover and place in fridge for at least two to three hours or until set.</div><div><br /></div><div> Overnight is best.</div><div><br /></div><div>Remove the cheesecake from the tin and serve.</div></article><p style="text-align: justify;">Meet Donal: </p></div><div><br /></div><div><br /></div><div style="text-align: center;"><iframe frameborder="0" height="270" src="https://youtube.com/embed/BI_IbAY6ZrM" width="480"></iframe></div><div><br /></div><div><br /></div>Kitchen Bountyhttp://www.blogger.com/profile/17119830123574433504noreply@blogger.com0