tag:blogger.com,1999:blog-29345894061016800022024-02-02T15:57:29.766-05:00Louisville Lady Gourmet at HomeThe musings of a Louisville foodie. Full of vittles and happiness. Learn to cook and enjoy gastronomic glory with me!Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-2934589406101680002.post-55598698574674394322013-06-18T15:04:00.002-04:002013-06-18T15:05:36.510-04:00A Summer Serenade with GazpachoIt might forever remain a mystery whether it was the jamón iberico or the gazpacho that began my love affair with Spanish cuisine. Both cornerstones showcase the mastery of simple ingredients. Jamón iberico comes from curing meat over time until it reaches such a state that it melts in your mouth and sings right down to your soul. Gazpacho is a cold, refreshing summer blend of ripe garden vegetables that reminds you why we miss this heat so much in the cooler months. Right now the most accessible of the two is gazpacho, which I have somewhat mastered in my own kitchen, collecting the perfect ingredients and simply blending and chilling before serving.<br />
<br />
To me, Spanish food is the most minimalist of the great food cultures of the world, and yet the dishes explode into great allegories of flavor and passion--indicative of the people it came from. One of the best gazpachos I have had in my life was during a school festival, poured out of a tupperware pitcher into a caña glass taken from the bar across the street. I was literally taken by the hand by a coworker who insisted that I try the best gazpacho in Huelva. I obliged and agreed with her appraisal of this gorgeous coral blend of fresh, ripe tomatoes, cucumber, garlic, fine olive oil, and other ingredients specific to the chef.<br />
<br />
In my experience, it is truly whether you love what you are cooking or not that makes it taste good. If you spend time smelling and squeezing and checking the color of your produce before purchase, then it will probably yield a finer product because you know your ingredients are going to sing. Using fine olive oil that speaks to a spectrum of flavors that really speak to you is another necessity. The regional nuances of Spanish olive oil do truly affect the taste of a gazpacho from Badajoz to Sevilla to Barcelona to Madrid to Huelva and etcetera. There are oils that are sweeter, some with a pinch in the back of your throat, some with a heavy spice, some with a floral base, and all of them to me are very beautiful. The best I've had are made with Arbequina olives, the tiny green buttery olives<br />
that make a great snack as well as an olive oil that never disappoints.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgbU_d_xwE17n8zqST35YyU7B_oTrt6odKy9Jpks1qXNk9mSgXzY0rSHwFJn_AP7qpCeEyKESPLrfAL_CdRub6lPJQ8ByRV_syfZocj1QO22g_YIJ4X_DNjemUE4LmAtTztEqTrlL8LuJ/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCgbU_d_xwE17n8zqST35YyU7B_oTrt6odKy9Jpks1qXNk9mSgXzY0rSHwFJn_AP7qpCeEyKESPLrfAL_CdRub6lPJQ8ByRV_syfZocj1QO22g_YIJ4X_DNjemUE4LmAtTztEqTrlL8LuJ/s320/photo.JPG" width="240" /></a>I went to a Fería de Aceite de Oliva in Huelva, just happened upon it one day, and that is where I was able to sample the wealth of oils from all over Andalucía (the greatest producer of olive oil), and it made me truly appreciate olive oil on its own. As a result, I detest flavored oils with a passion--why infuse olive oil with garlic or rosemary and ruin an entire bottle of beautiful golden mirth? Please pair those flavors with great frequency, but do not cause a bottle of great olive oil to go rancid with some "added flavors"<br />
<br />
En fin, gazpacho has taught me to respect the ingredients at their best, unadulterated by herbs and spices, and only enhanced by a touch of salt and maybe a crack of black pepper. Of course I would learn this from dear Spain, the land where the only condiment on the table is a large terrine of regional olive oil to douse whatever you ordered in upon arrival. I did add some olive oil croutons and toasted sunflower seeds on my most recent batch of gazpacho and it was glorious--I still think the Spanish would approve, seeing as that they also have a loving relationship with pipas (sunflower seeds)...and I continue to enjoy that large pitcher of gazpacho in my refrigerator, soaking up the flavors of summer and reminding me what sun tastes like.Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-57077753539867224992013-04-04T12:21:00.001-04:002013-04-04T12:21:37.674-04:00It's all about the bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTZ0KnXM-eem2VVoxbS0YBmoLi9miBKRfKEsiqXAAmqw0kMy0V1Cbd1qsqCVY8V0tsIBfuL10Uy9jrHfqi5P_xf1eklfa1I1FlA2wZlo3suK0eJKOsyYxm_1SMy5nboX_0IabiRBxkNj8/s1600/2013-04-02+18.51.32.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcTZ0KnXM-eem2VVoxbS0YBmoLi9miBKRfKEsiqXAAmqw0kMy0V1Cbd1qsqCVY8V0tsIBfuL10Uy9jrHfqi5P_xf1eklfa1I1FlA2wZlo3suK0eJKOsyYxm_1SMy5nboX_0IabiRBxkNj8/s400/2013-04-02+18.51.32.jpg" width="400" /></a>Bread is a basic staple that doesn't need to be reinvented. There are so many varieties that it can make anyone happy, except for those poor souls who are trying to keep it out of their diets...I feel sorry for you all.<br />
<br />
One of my most vibrant gastronomic memories has to do with a warm loaf of bread coming out of a family oven in the French Basque Country. During that trip, I was so enamored by all of the <i>haute cuisine</i> gracing my plate, that I was actually told that I said in my sleep one night, "Oh my god, that was so delicious!" I wouldn't doubt that for a minute.<br />
<br />
On this trip, my lovely roommate from Austria invited me into her family's home to celebrate the New Year. Of course we took a little day trip to Perpignan to have champagne on the beach at midnight, while throwing an around the world party with sample dishes from whatever country you dressed up as (I brought a Quiche Lorraine, dressed as a French woman...I know, how ironic). Then the rest of the trip was spent frolicking around the Basque Country, which is akin to the Shire for all you LotR fans, and much French-style celebrating was had.<br />
<br />
It was one of those magnificent trips where you genuinely feel right at home, even though you don't speak the language, have a very limited knowledge of their traditions, and are worried which cheek you should kiss first--at some point you're just going to have to accept the fact that you will kiss someone's sister on the lips, as the pattern changes per village it seems. The family was warm and welcoming, they complimented my preposterous attempt at French, and they kept the fresh bread and cheese plate coming without fail. Oh yes, and they served tea afterwards in beautiful bowls that warmed both of your hands while you enjoyed the <i>infusion</i>--thank you.<br />
<br />
Aside from the homemade fois gras from my roommate's grandmother, the perfectly cooked duck confit, the terrine of celery root and carrot, the fresh salads, and the little sips of wine, there was the bread. Let there be bread, I say, as it shines its warm glowing happiness all over the place. Sliced beautifully, offered liberally, and thrown on the tablecloth next to the plate for easy access. This bread came in a new form everyday because it was baked fresh everyday. Perhaps it was my lack of French, or perhaps it was that I felt like I was in a dream until we landed back in snowy Austria (another great story), but I neglected to get the recipe...ANY recipe before I left. Silly me.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8uiR7UfQmvK0cz4-tlAc-J_D2Yxb0_ld8O2VAUYmDT30ddPMswiNIew1tGyg2AwfWtH4TIkZa4jpSIcFrf3nUtQDAzi-blEf9tkGKlv4eaGF1xkT7EKjvdcXIEYkS5Hyxd32-tVb_KMl/s1600/2013-04-04+11.02.19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8uiR7UfQmvK0cz4-tlAc-J_D2Yxb0_ld8O2VAUYmDT30ddPMswiNIew1tGyg2AwfWtH4TIkZa4jpSIcFrf3nUtQDAzi-blEf9tkGKlv4eaGF1xkT7EKjvdcXIEYkS5Hyxd32-tVb_KMl/s400/2013-04-04+11.02.19.jpg" width="400" /></a>However, three years later I am still dreaming of that trip. I finally got around to asking for the recipe, so I could try to recreate that magical moment on this side of the Atlantic. And my friend's mom kindly obliged! The result was a deeply flavored double-rise bread with a crispy, but not hard crust, and a beautifully spongy inside, perfect for sopping up sauces, absorbing olive oil, or melting sweet butter into its pockets.<br />
<br />
It's reassuring to know that I can carry my friends around in my memories, and that they are always going to be there for a good catch up and some recipe swapping. A warm slice of this bread really does taste like that time of travel and adventure. What a powerful product made from four simple ingredients and some heat.Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com2tag:blogger.com,1999:blog-2934589406101680002.post-63703513218426924792013-04-01T13:31:00.001-04:002013-04-01T13:31:12.597-04:00Fresh spring start...A chef in her whites and checks, and another in his stripes and whites having a well-deserved brewski at Garage Bar during Yappy Hour. We brought little Puff, my sister's mini Australian Shepard, with us to delight in the sunshine we were sorely missing. Seeing all the little pups making friends with each other, everyone stretching out under the rays, and good food popping up on those fuzzy recycled turf topiaries, was a landscape to marvel. I am definitely one for eating al fresco, and it seems that that's the trend of our fair city as well.<br />
<br />
Spring has sprung, and so has my appetite, so I'm back with a new approach to the Louisville Lady Gourmet. This is still a continuation of my love affair of food, but instead of making you all endure my already minimalist approach to recipe writing, I'm just going to document my experiences with food, the way it was or I think it should be made, and then we're going to see if it flies.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSSBnkAaSDroE2Q4jFUtgMZV-7-xXU37QNEZncMpDCMM6ohtHg-MIKOV4kxeq_paOwMWDRe3vc-hmDp0sxrVjGoVX8bM2rNtaJq-28sKefyirFa4WYfgLYVKOYBcA_vVhLiMjO8PXfohW/s1600/2013-02-19+19.01.54.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgSSBnkAaSDroE2Q4jFUtgMZV-7-xXU37QNEZncMpDCMM6ohtHg-MIKOV4kxeq_paOwMWDRe3vc-hmDp0sxrVjGoVX8bM2rNtaJq-28sKefyirFa4WYfgLYVKOYBcA_vVhLiMjO8PXfohW/s200/2013-02-19+19.01.54.jpg" width="200" /></a>There is something special about people's relationship to food. It is the primary activity we all share, aside from birth and death. Everyone likes their food to taste good, to come from the earth instead of a tin, and to provide nourishment enough to make it to the next meal. Beyond all of that, we find ourselves seeking out meal companions to share these moments with, when we can all sit down for a little break and enjoy the same activity no matter who we are.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeWk8eRDRUkfJErP-6DmuHfO3q4GAMe3AwqtAgBV3Usau0CTnkjsq_57_iuYShR_e4p9krwHKRB4p9ehnnCyf-riqdyfydcRMY0KX8kbD909o1zs5F6ya2ROvmAlpZ_9zdgsv5kPjSaIm/s1600/2013-02-19+19.19.36.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeWk8eRDRUkfJErP-6DmuHfO3q4GAMe3AwqtAgBV3Usau0CTnkjsq_57_iuYShR_e4p9krwHKRB4p9ehnnCyf-riqdyfydcRMY0KX8kbD909o1zs5F6ya2ROvmAlpZ_9zdgsv5kPjSaIm/s200/2013-02-19+19.19.36.jpg" width="200" /></a>We are lucky enough to have a great neighbor across the hall, who is willing to try out my food experiments, and offer an equal (and often greater) exchange of goods. So, one day I had some okra in the fridge, as I do now in fact, and I decided to whip up some fresh okra and corn fritters with a little red onion and garlic. I think fried okra is my favorite food, but these fritters hit the spot and stayed true to the delicious Southern tradition. I guess as long as corn meal and okra are paired, you can't go wrong. Not long thereafter, I shot a call across the hall to see if there were appetites to be assuaged, and what do you know? There were! So we trucked on over with our plate of fritters and soon we were eating them and drinking cold beers, with some pork cutlets and garlic rice thrown on the fire for our second course.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5dg73tM5nRT1052ikU6RwnbjFbilTJHp69epCGPWkT2s6IW4IRiEV-WC92mHNUKpjbOAsB0M5Am0zgkxv81rlCdsmBUSX7JDRV09zfBuYKWMjTg_oqwWXg2yNh8Cuo4BfvZxC3Rs-VPj/s1600/IMGP2543.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5dg73tM5nRT1052ikU6RwnbjFbilTJHp69epCGPWkT2s6IW4IRiEV-WC92mHNUKpjbOAsB0M5Am0zgkxv81rlCdsmBUSX7JDRV09zfBuYKWMjTg_oqwWXg2yNh8Cuo4BfvZxC3Rs-VPj/s200/IMGP2543.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade gnocchi</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_arHOvMmBdpukThlL8TzKXHZEfbGJaEkoHQp89hyphenhyphenznU58M1UTNP_IkZVwCBPzHQwa9BbYXImCzcYAwK1uIezcqeUa7P9cyqYII93uR808HJ0iBeTl5nmCRRYExcdZ3_kR095fD6-6QX/s1600/IMGP2200.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAz_arHOvMmBdpukThlL8TzKXHZEfbGJaEkoHQp89hyphenhyphenznU58M1UTNP_IkZVwCBPzHQwa9BbYXImCzcYAwK1uIezcqeUa7P9cyqYII93uR808HJ0iBeTl5nmCRRYExcdZ3_kR095fD6-6QX/s200/IMGP2200.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Post-thanksgiving turkey croquetas</td></tr>
</tbody></table>
Pooling food resources is a practice that I got into when I was living in Austria and I had 6 roommates and 10 other neighbors who loved to throw together food from all of our cultural backgrounds to feed everyone. We delighted in crêpes, bacalhau, tortillas, profiteroles, turkey dinners, croquetas, cornbread, Korean pancakes and glass noodles, muffins baked with fresh fruit, hot cereal with cinnamon and cardamom apples, gazpacho like you wouldn't believe, and so much love and big appetites around the table that we couldn't get enough. I remember those moments whenever good food passes my plate, which is to say quite often. We all ate--normally 2-3 times a day for us lucky ones--but coming together made something quite different...making cooking and eating, for me, completely irresistible.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vzlUmIb8m4W67wSC__5BT2gmTO4bPSjbPTpujj7wtgTtEGqs4kvF255LAAEqFd16I9SgJoyB8yoC4-fsxtKMZzHgMIvuBBl0ePivCHU8Q5V6deCRlvq2ZV9eF9O9Z0ECjAzHb3urEAQA/s1600/2012-02-16+20.55.36.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vzlUmIb8m4W67wSC__5BT2gmTO4bPSjbPTpujj7wtgTtEGqs4kvF255LAAEqFd16I9SgJoyB8yoC4-fsxtKMZzHgMIvuBBl0ePivCHU8Q5V6deCRlvq2ZV9eF9O9Z0ECjAzHb3urEAQA/s200/2012-02-16+20.55.36.jpg" width="150" /></a>This continued on my journeys in Spain, arguably the place where my most intense and rewarding adventures in food were. I have a dear friend, whom I am sure I've mentioned before, who also liked the idea of sharing food resources. I have a penchant for cooking whatever I have left in the pantry at the end of the week, and making a few courses of interesting combinations with nothing left to waste. She has the gift of blissful conversation, engaging rhetoric, and great friendship. This served us well on adventures with frushi (strawberries from Huelva rolled in sushi rice), grilled romaine hearts with dressing, beans and rice, fish, salads, omelets, basically anything that could be created from our laughable leftovers.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dci2fm1TERfXrRv7A0v2GqRKH0hSqqAeUhdXO1Qp2BKL17oGjT_Fb75dmPZUI3UhvVW8aHOwtwp6SAUFMPjqGUWognv_P1CKo4oaKmBKRm-joPNR8n5ijjkLu1RxHN4BeXsg8W8EhTMU/s1600/2012-07-03+13.24.27.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_dci2fm1TERfXrRv7A0v2GqRKH0hSqqAeUhdXO1Qp2BKL17oGjT_Fb75dmPZUI3UhvVW8aHOwtwp6SAUFMPjqGUWognv_P1CKo4oaKmBKRm-joPNR8n5ijjkLu1RxHN4BeXsg8W8EhTMU/s320/2012-07-03+13.24.27.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jamón Ibérico</td></tr>
</tbody></table>
Finally, on the adventures with my now fiancé, we went back and forth along the entire country of Spain and well into Portugal, eating gigantic meals with loving family and friends, seeking out hidden paellas in beach villages outside of Barcelona, traveling to Bar Tomas (not actually the real name, but that was the owner's name) for the best patatas bravas in the world, moaning over tapas as big as our head in Granada, finding secret outdoor grills on Portugal's southern coast that offer no menu and will feed you until you burst with food that just jumped out of the sea, and making our own creations from the exaggeration of fresh markets that generously open their arms to fill my empty bags. I always found myself eating and cooking with people I loved, stranger or friend.<br />
<br />
These experiences have made me into the person I am. I make food everyday that transports me back to these moments in time. I guess this slice of the virtual world is used to immortalize those moments and to remind me that they never really go away.<br />
<br />
Today, with the language classes I teach, I am bringing my students into the kitchen and inviting the real world application of preparing food and kitchen conversation into foreign language acquisition. I've had some great response to it, both from my students' satisfaction and their progress. I don't know why I didn't act on it sooner. Most recently, I gave a Spanish class in which we prepared chiles en nogada, a traditional Mexican dish. A few weeks before that I prepared cactus, which is a staple to many people, but rarely eaten here. And of course I had to go back to my roots by whipping up some sopa de garbanzos, patatas bravas, and ensalada con queso cabrales.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Fn3bSwu2obN7VVMmnyAmK3dRqx1Yfrxeq2zPEpc_bx1_44UUl8kN0_zNvFMbWh7qstl-0vw_VPOq8YY5z020rWyjQzn_73uKEPG0xul2UDDzqUNAYVWUQDmyrsfa3vs8tooXe1B26eB/s1600/2013-03-20+19.40.24.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh94Fn3bSwu2obN7VVMmnyAmK3dRqx1Yfrxeq2zPEpc_bx1_44UUl8kN0_zNvFMbWh7qstl-0vw_VPOq8YY5z020rWyjQzn_73uKEPG0xul2UDDzqUNAYVWUQDmyrsfa3vs8tooXe1B26eB/s320/2013-03-20+19.40.24.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chiles en nogada with Mexican rice</td></tr>
</tbody></table>
Perhaps that is enough for today. Hopefully this has inspired you, dear readers, to go out and seek your own great food journey, alongside hungry friends, neighbors, or family. It has brought and continues to bring me infinite happiness. I'll continue rambling later...I have lots more to come!Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com3tag:blogger.com,1999:blog-2934589406101680002.post-11612261530725860162013-03-11T17:20:00.000-04:002013-03-11T17:27:40.560-04:00Snack Attack: Homemade Parmesan CrispsOkay, so I know that Louisville is psyched to have a Trader Joe's now, and I am too, but there are snacks that are completely doable at home. I had a nibble of the parmesan crisps the other day and thought to myself, this is definitely cheaper to do at home than $6 a pack. Seriously, it was a handful of toasts with some parmesan sprinkled on it....it wasn't delicacy that would necessitate such a sacrifice to the wallet. So, here is my version. It is easy, cheaper, delicious, and awesome when you get it crunchy out of the oven!<br />
<br />
<div style="text-align: center;">
<b>Homemade Parmesan Crisps</b></div>
<div style="text-align: center;">
Sliced baguette (preferably day-old...which you can also get on sale)</div>
<div style="text-align: center;">
Freshly grated Parmesan cheese </div>
<div style="text-align: center;">
Butter</div>
<div style="text-align: center;">
Olive oil (optional)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pz7qlSL_ifxA7OKgENPti5SJ7ApVp82uGNles6AckU_D_aKdAgTGQjwFLplZwbCdrddPquwmd-1aSvkDfpK-p5UInUKLF1Ag-5ztDyYdUvBPonfk4aL5He8WL3j04jyxvTzy3zaH5wI-/s1600/2013-02-16+20.24.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Pz7qlSL_ifxA7OKgENPti5SJ7ApVp82uGNles6AckU_D_aKdAgTGQjwFLplZwbCdrddPquwmd-1aSvkDfpK-p5UInUKLF1Ag-5ztDyYdUvBPonfk4aL5He8WL3j04jyxvTzy3zaH5wI-/s320/2013-02-16+20.24.24.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
The very basic idea is to spread a cheese/butter mixture on your chosen bread slices and dry them out in the oven. I can't explain it any easier than that.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I heated my oven to 300º and arranged the bread slices on a cookie sheet. I melted the butter and brushed it on the bread slices. Alternatively, you can make a melted butter and olive oil mixture and brush that on. Just know that it will have a different (probably even more awesome) taste due to the olive oil. Finally, liberally sprinkle on the parmesan cheese and press down lightly so that it adheres to the butter-brushed bread.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I let it hang out in the oven for about 30-40 minutes. It will smell incredible, so prepare yourself for some serious salivation before these crispies come out of the oven. They should not be browning, but still the same color of the cheese as you put it in. If they do start to brown, lower the temperature of your oven and continue to bake until they are crisp.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Cool them on a wire rack to ensure maximum crispiness. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy in one sitting...because they won't last any longer.</div>
<div style="text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYa4H1JPurQPMKV_yw_pK5M1XfchKsdJGoJn3U82fnkcQ4Yd6buqRp06fT8j5KBf9jq7uYcY8YVxc0AHugZ6bl864RQzNIz3YMQHhmnskru1T8Fk2zqLqcN0zhl7unIQDYqd8ZMLM9GpQ/s1600/2013-02-16+20.24.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYa4H1JPurQPMKV_yw_pK5M1XfchKsdJGoJn3U82fnkcQ4Yd6buqRp06fT8j5KBf9jq7uYcY8YVxc0AHugZ6bl864RQzNIz3YMQHhmnskru1T8Fk2zqLqcN0zhl7unIQDYqd8ZMLM9GpQ/s320/2013-02-16+20.24.34.jpg" width="320" /></a></div>
<div style="text-align: left;">
Buon appetito!!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-68447677427231364092013-03-01T16:44:00.004-05:002013-03-01T16:48:12.981-05:00Continuing a Zen Kitchen Study: TamagoyakiThis is the third installment of this particular trilogy focused on Japanese cuisine. This will most definitely become part of a continuous series, as we move on through experimenting with new techniques.<br />
<br />
Tamagoyaki is a wonderfully simple dish. My history with it started with a shared dinner in a third floor university dorm kitchen. A friend from Korea and a friend from Japan wanted to share a meal with us and prepare some traditional dishes for us to try. Needless to say, I was incredibly excited about soaking up all of that food information. This may have been the first instance in which I was paying attention and questioning cooking methods in order to replicate them in my own kitchen later on. Hm, funny how that came about. Our meal began with tamagoyaki.<br />
<br />
If you are not familiar with tamagoyaki, it is basically an egg omelet rolled up on itself and sliced in to pieces, not unlike a sushi roll. Tamago, meaning egg in Japanese, is often seen on Japanese restaurant menus here in the States, and it comes cut into a rectangle and served nigiri-style atop some sushi rice and banded with a strip of nori seaweed (beware of pre-made packaged tamago...please, if you can't fry an egg, you really shouldn't be running a restaurant). The intriguing part for me was that tamagoyaki is sweet egg dish, and I had only ever had eggs in a savory fashion...usually doused in hot sauce or seasoned with chili powder, curry, salt and pepper. The sweet egg is a happy side to any meal, traditional Japanese or not. I found it especially calming when we were introduced to some spicy kimchi later on in our meal.<br />
<br />
The only trick is in the technique, which I will detail below, but it will beg a little patience, especially if you aren't into multitasking inside a hot frying pan.<br />
<br />
<div style="text-align: center;">
<b>Tamagoyaki</b></div>
<div style="text-align: center;">
4-6 Eggs</div>
<div style="text-align: center;">
1 T or so of Sugar</div>
<div style="text-align: center;">
Dash of Soy sauce</div>
<div style="text-align: center;">
Cooking oil</div>
<div style="text-align: center;">
Sesame seeds or seaweed for garnish (optional)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Tamagoyaki begins with fresh, bright eggs whisked to oblivion. You want to achieve fluffiness in between each layer. Whisk in your sugar and soy sauce and you're ready for the hard part.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat a frying pan over medium heat and drizzle with cooking oil. This can be canola oil with a dash of sesame oil for some flavor, or whatever you think tastes good. When the oil is shimmering, ladle in your first layer of egg. You want to make sure that it covers the bottom of the pan. When that starts to cook just enough that you can move it, you want to start rolling it up on itself--so take one side and roll it as you would a burrito. When you get to the other side, let the roll sit there and ladle in another layer of egg, making sure that it covers the bottom of the pan again--so do a little swish action if need be. When that layer starts to set, take your already existing roll and roll up the new egg layer in the opposite direction. You continue building these layers, rolling it back and forth until all of your egg is used up and you have a nice round roll of sweet egg!</div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnlIM4NVY7fUDnI0bynhGLgt7m4-vfm30w9fe2GUvVsHVktlIAQG3eDclYYI3kdeuoV_RYyvPkmk4Sm0h_rAMe6-XndnkYyZyNsO2QbCnYlTATz_HerNMSP084iyADgAeOsbybJNQZ1tx/s1600/2013-01-04+19.15.36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnlIM4NVY7fUDnI0bynhGLgt7m4-vfm30w9fe2GUvVsHVktlIAQG3eDclYYI3kdeuoV_RYyvPkmk4Sm0h_rAMe6-XndnkYyZyNsO2QbCnYlTATz_HerNMSP084iyADgAeOsbybJNQZ1tx/s320/2013-01-04+19.15.36.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Note rolling technique: Tamagoyaki</td></tr>
</tbody></table>
<div style="text-align: left;">
Take that egg roll out of the pan and slice it into pieces. It should be bite-sized, and the size of a sushi roll.</div>
<br />
<div style="text-align: left;">
It's quick, easy, and a delicious and balanced accompaniment to any meal!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-34330783531647173272013-02-18T17:34:00.000-05:002013-02-18T17:34:18.765-05:00Roasted Chickpeas with Swiss Chard<br />
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
I’ve recently noticed nice displays of bulk supply goods at our local supermarkets. This is particularly helpful for when I prepare my <a href="http://insiderlouisville.com/news/2012/11/20/juice-12-cups-of-breakfast-delicious-homemade-granola/" style="background-color: transparent; border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">granolas</a> because I want to try different combinations all of the time.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
However, they also have bulk quantities of quinoa, couscous, nuts, dried fruits, brown rice, rolled oats… just a lot of wonderful things that you should have big bags of in your pantry. My recent investment was in garbanzo beans, also known as chickpeas.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Garbanzos are probably known to most of you as the main ingredient to hummus, the Mediterranean dip comprised of Tahini (almond paste), garbanzos and olive oil. I personally love hummus, but I wanted to explore some more options with these glorious little beans. In Spain, we would slow cook them in a soup all day with onions, bell peppers, pimentón (Spanish smoked paprika), and usually broth from whatever stock you had laying around the house. Still, I was looking for more inspiration…</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
I found my answer at the Douglass Loop Farmers Market, where I am often inspired on Saturday mornings to cover new culinary terrain. I bought the most gorgeous bushel of leafy green Swiss chard, and my mind was blown! Coincidentally enough, Epicurious had just the recipe for me, combining the Swiss chard with roasted garbanzos–a totally new way to approach garbanzo beans. The result was an unprecedented silkiness, achieved by the gentle roast of the garbanzos in golden olive oil and aromatics. I never thought that I would taste garbanzos like this. Then pairing them with Swiss chard, which was stewed on the stove with garlic and aromatics, and you have a delightful surprise awaiting. This bowl of joy was enough to satiate my appetite as a main course, and the leftovers just got better every day. I think this would be a wonderful filling for pita or as part of a salad, or served next to braised cabbage and a carrot slaw, like I did.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
</div>
<div style="text-align: center;">
<div style="text-align: center;">
<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Roasted Garbanzos with Swiss Chard</strong></div>
<div style="background-color: transparent; border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<a href="http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110" style="background-color: transparent; border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a><a href="http://www.epicurious.com/recipes/food/views/Roasted-Garbanzo-Beans-and-Garlic-with-Swiss-Chard-241110" style="border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Inspired by Epicurious</a></div>
</div>
<br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"></span><br />
<div style="text-align: center;">
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">3 C Garbanzo beans, rehydrated</span></div>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;">
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
1 Head of garlic, smashed and peeled</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
3 Bay leaves</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
2 Shallots, peeled and separated</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
Olive oil</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
1 Bunch Swiss chard</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
1/2 Head of garlic</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
2 Shallots, chopped</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
White wine</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
Salt</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; text-align: center;"><div style="text-align: center;">
Chili powder</div>
</span><br />
<div class="wp-caption alignright" id="attachment_71707" style="background-color: white; border: 0px; float: right; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin: 0px 0px 18px 20px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline; width: 234px;">
</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<a class="fancybox" href="http://insiderlouisville.com/wp-content/uploads/2012/11/Garbanzo-finished.jpg" rel="fancybox" style="background-color: transparent; border: 0px; clear: left; color: #743399; float: left; margin-bottom: 1em; margin-right: 1em; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="size-medium wp-image-71708" height="300" src="http://insiderlouisville.com/wp-content/uploads/2012/11/Garbanzo-finished-224x300.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="224" /></a>To start, you need to handle the garbanzo situation. I recommend starting with dried garbanzos because they yield a better taste and texture (you can use canned garbanzos too). Just think of garbanzos as any other dried beans. They require a good healthy soaking overnight, or the quick soak method, which involves boiling and changing water, but the overnight soak, all of the way up to 24 hours, is your best bet. Rinse and drain.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
The easiest way to peel garlic is to smash it with the side of your knife and remove the skin. Crushed garlic can then be minced or sliced or whatever, but for this recipe you can just throw in the entire smashed cloves and be fine. Combine the garbanzos, garlic, shallots, and enough olive oil to cover the bottom of a 9”x13” glass casserole dish. Make sure it is a flavorful olive oil. Toss all of the ingredients together, cover the dish with foil, and throw it in a preheated 350º oven. You can tell it is finished when the garlic has roasted itself to softness. I stirred it a couple of times just to make sure everything was evenly roasting–my oven has a few hot spots.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<a href="http://insiderlouisville.com/news/2012/11/27/juice-roasted-garbanzos-with-swiss-chard/garbonzos-pre-oven/" rel="attachment wp-att-71707" style="background-color: transparent; border: 0px; clear: right; color: #743399; float: right; margin-bottom: 1em; margin-left: 1em; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="size-medium wp-image-71707" height="300" src="http://insiderlouisville.com/wp-content/uploads/2012/11/Garbonzos-pre-oven-224x300.jpg" style="background-color: transparent; border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="224" /></a>While the beans are roasting in the oven, you can prepare your Swiss chard. Heat some olive oil over medium heat in a large pot and add the garlic, shallots, and bay leaf. Cook until fragrant and just on the verge of translucence. At this point, I decided it would be a good idea to deglaze the pan and basically steam the chard with white wine…this was an incredible idea! So, before adding the wine I took as much Swiss chard as I could fit (it is too much to add the entire bunch at once, so you have to wait until it shrinks down a bit), and tossed it around in the pot until the leaves were decently coated. Then I added the wine and put a lid on it for about a minute. The chard shrunk as expected, and I was able to add the remainder and continue cooking until everything was soft and tender. I chopped up the stem and all, because it is edible and delicious, you just have to cook them until they are easy to chew–by the time that was accomplished, everything was ready!</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
When the beans are finished, remove them from the roasting pan with a slotted spoon and transfer to the Swiss chard mixture. You should have extra oil left in the roasting pan. Take the shallots and garlic along with it, but remove the bay leaves (from the Swiss chard as well). Reheat in the pot with the Swiss chard and add a few spoons of oil from the roasting pan if needed. Finally, season with salt and chili powder (or black pepper) and you are set to sail!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://insiderlouisville.com/wp-content/uploads/2012/11/Garbanzo-plated-300x224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="size-medium wp-image-71704" height="224" src="http://insiderlouisville.com/wp-content/uploads/2012/11/Garbanzo-plated-300x224.jpg" style="background-color: transparent; border: 0px none; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Bon Appétit!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-70060818376365515822013-02-11T21:35:00.000-05:002013-02-11T21:35:58.022-05:00Continuing a Zen Kitchen Study: PankoThis is a continuation of the trilogy that started with my new favorite snack, Onigiri. You can find that post linked <a href="http://derbycityladygourmet.blogspot.com/2013/01/a-continuing-zen-kitchen-study-onigiri.html">here</a>. Today we are going to talk about Panko, it's many components and applications, and my recipe for panko-crusted chicken.<br />
<br />
I have a great love for both tempura and panko in their approaches to frying. There is something about lightly battered and flash fried goodies that makes my heart flutter. However, the miracle of panko not only lends itself to frying but also to baking, which is a recipe that I feature here today. If you want to read more about the approach to tempura frying, it is much more involved than panko, I also whipped up a <a href="http://derbycityladygourmet.blogspot.com/2012/12/complimenting-snow-with-tempura-okra.html">batch of tempura okra that turned out to be legendary</a>.<br />
<br />
I believe that most people have tried panko fried shrimp, which is a wonderful dish completed by ponzu sauce, or whatever light Japanese-inspired sauce you can whip up. Honestly, it doesn't even make it to a sauce when I encounter a plate of panko shrimp, it just pops directly into my mouth. In my experience panko lends itself best to vegetables, fish, and lean meat, and I only say this because I can't imagine trying to panko encrust beef or pork...it just doesn't feel right, but perhaps there is a tradition somewhere that features such a protein selection. In my book, fish, chicken, and vegetables provide fine vessels for panko, allowing it to cook quickly, remain light, and deliver a satisfying crunch.<br />
<br />
If you do want to fry using panko, let me recommend some techniques I've picked up from various places. First soak the chicken in milk for at least 30 minutes, then roll it in corn starch and tap off the excess, then dip it in an egg wash and press it into your panko crumbs. Fry as normal. This ritual is changed slightly while baking because that crunchy crust is not entirely necessary or achievable as with frying...but make no mistake, it is no less satisfying! The overhaul of dairy products not only provides adherence for the breading, but it also adds incredible richness.<br />
<br />
Crunchiness is one of the aspects of mouthfeel that I desire almost to the point of addiction. If I am snacking on something, I typically want a crunchy snack. Perhaps it is my subconscious feeling like it's getting something done, or maybe my jaw enjoys the fact that there is percussion accompanying all its hard work. I'm sure I'm not the only one who feels that way---otherwise, if it weren't for the inspirational crunch, how could anyone put up with the god-awfulness that is the "Cheeto"?<br />
<br />
Let's return to something that will make your meals a little better, inspired by the beautiful breading that has become associated with Japanese fried goods, and now can grace your baked mains.<br />
<br />
Note: I chose to crumble up some seaweed (sold now in packets as "Sea veggies", which I find amusing, as if the term "seaweed" was somehow not as marketable anymore....please) and mix it in with the panko crumbs. You could easily do this with roasted nori or sesame seeds, to add a little color and flavor. I found it delightful and it cooked up really well next to the panko, not changing the integrity of the breading.<br />
<br />
<div style="text-align: center;">
<b>Panko Chicken</b></div>
<div style="text-align: center;">
Organic chicken breast, sliced thin</div>
<div style="text-align: center;">
Egg</div>
<div style="text-align: center;">
Sesame oil</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Panko crumbs</div>
<div>
<div style="text-align: center;">
Seaweed, crumbled to the size of the panko (optional)</div>
</div>
<div>
<div style="text-align: center;">
Sesame seeds (optional)</div>
</div>
<div>
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof7BXu3Rtzq3JHQIwcL-ONKyWUrDYzGTmEEo8tjc4dvxPWOFH19OrqFKnszS74UVArad4OUrbddBnIkjHfBp77z8WhJR_nEFb3GB_mbRxmo_PhrM5S6Bq9LSyBJNF-oO3huQER4Q4T03O/s1600/2013-01-04+18.34.52.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof7BXu3Rtzq3JHQIwcL-ONKyWUrDYzGTmEEo8tjc4dvxPWOFH19OrqFKnszS74UVArad4OUrbddBnIkjHfBp77z8WhJR_nEFb3GB_mbRxmo_PhrM5S6Bq9LSyBJNF-oO3huQER4Q4T03O/s320/2013-01-04+18.34.52.jpg" width="240" /></a>Clean and trim your chicken breast of fat and slice it into even pieces. Cutting them smaller and even will ensure that they all cook at the same rate, and that they cook faster.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Heat your oven to 350º</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Crack a few eggs into a medium bowl and beat them with a couple splashes of sesame oil. Put the chicken breast in this egg wash and let them sit in there while you are preparing your breading. If you want to do this ahead of time, the chicken could sit in the egg wash in the fridge, covered. However, it is always better to cook your food while at room temperature--you can be more accurate with timing and the food isn't forced to change its temperature at an unnatural speed. Trust me, adding fire is quick enough for room temperature food, then try to imagine it with something that has been frozen or refrigerated. I store my eggs on the counter at room temperature anyway, so I don't have a fear or letting chicken sit in eggs..but some of you might have, so just take note of the room temperature thing for when you prepare your food.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xWJfUEBSw7j3kw7sPXhbKET5vyto1Cnb7wr1SCpk-A4Zua-V88H36YP3cUOvhwMDNm8BlNHe8aQV3cpW_thezrv3s6ciMcyZgOwd4_wuoi4uzWr06t-N1z-abWk_0yPFlYZdf6nf7MVh/s1600/2013-01-04+18.50.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xWJfUEBSw7j3kw7sPXhbKET5vyto1Cnb7wr1SCpk-A4Zua-V88H36YP3cUOvhwMDNm8BlNHe8aQV3cpW_thezrv3s6ciMcyZgOwd4_wuoi4uzWr06t-N1z-abWk_0yPFlYZdf6nf7MVh/s320/2013-01-04+18.50.33.jpg" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The breading should be spread out on a large plate that will allow you ample room for rolling around your chicken pieces. You can choose at this point to go straight panko, or add your seaweed and/or sesame seeds. I promise that the addition of these last two optional ingredients will only add to the flavor and crunch, as they do not suck up additional moisture and they do not burn in the baking process. Press the eggy chicken pieces into the breading, making sure that all surfaces are covered</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Arrange the breaded chicken on a baking sheet....parchment paper might be a good idea, but it doesn't take much to get it off after cooking. I used a pair of tongs. I'd say bake it for 15-20 minutes. Check around 15. They should come out slightly golden. I served it with straight soy sauce, which in retrospect is a little heavy for my taste, so I'd go with ponzu sauce if any. I enjoyed the addition of seaweed to the breading, so that was enough for me!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I hope you try this little gem out, and try your hand at fish or vegetables. Play around, I'd like to see what else is happening outside my kitchen!</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0GGm0egjnD3658t4TW7JmEfTiHiN2BVJAuNoJI6UxRlrOdNJXRSeLPnPCpzgagcxCZYgPNiogg_rJBFydZh8ikroMuks4hbDmin6mIF7rzPpmtrxREf_d863a-eWA6AZlmE_J3Xera0b/s1600/2013-01-04+18.50.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0GGm0egjnD3658t4TW7JmEfTiHiN2BVJAuNoJI6UxRlrOdNJXRSeLPnPCpzgagcxCZYgPNiogg_rJBFydZh8ikroMuks4hbDmin6mIF7rzPpmtrxREf_d863a-eWA6AZlmE_J3Xera0b/s320/2013-01-04+18.50.39.jpg" width="320" /></a></div>
<br />
<br />
<div style="text-align: left;">
Kanpai!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-87105707808878684402013-02-04T22:09:00.001-05:002013-02-04T22:09:36.870-05:00The Mayan Café: My Louisville LoveThere are a few places with which I have a relationship that I can name with certainty. By that I mean that I feel like I have a connection with their mission, true and vivid memories of my visits in the past, and a real desire to come back again and see what's new, like we are old friends. I am happy to say that this is a phenomenon that happens with some frequency in my hometown, Louisville, but none so much as with The Mayan Café.<br />
<br />
The name itself conjures some sort of mysticism, at least from my personal associations with the Mayan people and their history. The restaurant has a feeling of home, although its roots are from a place most Louisvillians have never visited. It is a concept fully realized because of the heart and passion of its creators.<br />
<br />
The Mayan Café is sustainable, conscious of the bounty of our local resources, and infinitely aware of their ability to impact our local community, from farm to table and beyond. What can be better than a socially-conscious, environmentally-friendly, and consistently inspiring place to nourish your soul? Nothing really, at least from this Louisville Lady Gourmet's point of view.<br />
<br />
I'm not sure if you've noticed, but I'm a big fan.<br />
<br />
There is a fire that drives the rhythm of The Mayan Café, the flavors, the presentation, the technique. No, I'm not talking about the stereotypical spice that we North Americans attribute to our neighbors down South (yes, it's hot down there guys, but seriously...). It is raw and original beauty, or better yet, it's got soul.<br />
<br />
This family affair nestled on East Market (before it became trendy) is honestly what I would consider the cornerstone of that neighborhood, and even further, the flagship of really fantastic and honest food in our fair city. I get excited just thinking about an occasion I can celebrate at Mayan-- let's be serious, the visit itself is a celebration.<br />
<br />
When I tell people that I like to cook, eat out in Louisville, and write about it, they usually ask me what my favorite restaurant is. This is always a difficult question because I don't have favorites of anything. However, I consistently answer that The Mayan Café is the restaurant that has delivered the most shockingly good food I have had in this city on every single occasion I have visited. That is a testament to the restaurant's commitment to great food, ambiance, service, and community presence.<br />
<br />
I must admit, I have a really great capacity for remembering meals that I have eaten. I can relive the flavors and textures, and even the feelings that those meals inspired. Every time I go back to the Mayan Café, a flood of wonderful memories overwhelm me, the flavors, the friends I shared my meals with. That is what makes good food...when it transcends a metamorphosis of ingredients, and becomes something to remember.<br />
<br />
Now let's get to the actual food of my last visit.<br />
<br />
Funny thing, during all of the silliness of the Mayan apocalypse, I did find myself at the Mayan Café...you know, just in case. That is where I wanted to eat my last meal...does that tell you anything? Their menu was spot on. I felt comfort and fulfillment, probably the two most sought after feelings of one facing their possible last day on Earth. Luckily enough, that wasn't the case and I'll be able to continue my visits.<br />
<br />
On this particular day we were having a dinner out before our Christmas break from our flamenco company, so our friends joined us making a party of five. To me, that meant I got to try five different menu selections, and to be honest that is ideal for me because I genuinely want to eat everything on the menu anyway! Here were our choices:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jk3f-jFAkZ9ozVxVf8wPKdwPkp3bEerVOef_7BwqNkt6k_OPJ41ErL4a2rkLCnsYbrbm4TKMeVHoCkcLAuTX0DPAfdgGCP2mxIOfAvOPxVHi7GeGMxJjn07AysHh6p6VpLLIqqnnQ8MN/s640/blogger-image-940338039.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jk3f-jFAkZ9ozVxVf8wPKdwPkp3bEerVOef_7BwqNkt6k_OPJ41ErL4a2rkLCnsYbrbm4TKMeVHoCkcLAuTX0DPAfdgGCP2mxIOfAvOPxVHi7GeGMxJjn07AysHh6p6VpLLIqqnnQ8MN/s320/blogger-image-940338039.jpg" width="320" /></a><br />Lobster ceviche<br />
Chicken tamale<br />
Vegetarian burrito<br />
Cochinita Pibil<br />
Beef Tenderloin<br />
Seafood bisque and salad with pomegranite, pepitas, pears, and winter greens<br />
Chocolate bread pudding with lavender chocolate sauce.<br />
<br />
The Lobster ceviche and chicken tamale were the choices of the Handsome Spaniard, who was visiting for Christmas...oh what a happy time! His choices were equally joyful. The lobster ceviche was gorgeous with a perfect mouthfeel. I'd never tried lobster ceviche, but have had tuna and whitefish ceviches that were beautiful, I just didn't know what it would do to the flesh of the lobster, which differs from regular fish. I can only tell you that it is an experience you should have before your life ends...and the heat of the habañero with the freshness of avocado and cilantro...oh, yes!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsj-5Z5wR-oA4EFSLz3-J3C8h9Cu6ppkO6BxYrqIAi0OPNiZbDyjZgwbAz9IvvliFuOfIiy0GMMiZJhkmoD0a05DVGfrmDujpD5h7iw6opXbqMZnSj380DeFLCsib7Sk2O67_R9-SVx4_/s640/blogger-image-908100680.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsj-5Z5wR-oA4EFSLz3-J3C8h9Cu6ppkO6BxYrqIAi0OPNiZbDyjZgwbAz9IvvliFuOfIiy0GMMiZJhkmoD0a05DVGfrmDujpD5h7iw6opXbqMZnSj380DeFLCsib7Sk2O67_R9-SVx4_/s320/blogger-image-908100680.jpg" width="320" /></a>The chicken tamale was everything a tamale should be, with a comforting and velvety smooth masa sweetly embracing the spiced shredded chicken inside. Never a disappointment.<br />
<br />
The Vegetarian Burrito is a favorite on our visits to Mayan. It is always fantastic, friendly to the wallet, and chock full of good nutrients and even better flavor. The sauce that is served with it is to die for...any of Chef Ucán's sauces would definitely need to be involved in my last meal on earth, and that's not an exception. The fried egg on top is truly what crowns this masterpiece of a burrito, and the slightest prod with your knife will send a cascade of golden yolkey goodness to round out the flavors and blow your mind.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZPyH8-joOlGLehBWV62qFoWapbJmLiRKa27Y7I7XcyaDLKAv3umzm3fZxFaWzxzYRrvxTAc_oYNmyLb2giZBD72WogBwLzeCi2rkvtp2zMLXQLJ7wxV8uCRmL-A1iqJ9HZEwrukbw4Lw/s640/blogger-image-1203892010.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZPyH8-joOlGLehBWV62qFoWapbJmLiRKa27Y7I7XcyaDLKAv3umzm3fZxFaWzxzYRrvxTAc_oYNmyLb2giZBD72WogBwLzeCi2rkvtp2zMLXQLJ7wxV8uCRmL-A1iqJ9HZEwrukbw4Lw/s320/blogger-image-1203892010.jpg" width="320" /></a>The Cochinita Pibil was my choice for the night, and it helped me inch closer to nirvana. I swear, everything that their talented chefs touch turns to gold (or Mayan gold, because that cacao bean really makes some magic in their kitchen). In my experiences across all of their dishes, I have never been disappointed by the variety of ingredients and their balanced representation. I feel like I can actually taste all of the vegetables, meats, spices, starches, and sauces that make up a mere forkful of food at this restaurant, without a certain flavor sacrificing itself to another. That is something special my friends, something very special indeed. <br />
<br />
The Beef Tenderloin, which featured the legendary Tok-Sel Lima Beans that are also on my last meal list, was just heavenly. Whenever you can take a piece of beef and cook it until it still holds its shape, but somehow changes states of matter from solid to melted tenderness in your mouth, you've also created culinary bliss. That was this beef tenderloin; so tender that a single bite was enough for me to swear up and down about the merits of the dish as a whole. My friend across the table had good taste that night in more ways than one.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhpACPylg9KbJcoK0JDSa8ZBSurhGCXA3OhXUS4-3Cf4BXuTx4Jfmcx14qbgy2rOVMSd7Zs8Zmff1Kp88oI0J1DbPqFnV_fSAE8NeC4hbSUSbmyVatwCidCjxyJdvV9BmkKQcMRZ2cA0U/s640/blogger-image-662888945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhpACPylg9KbJcoK0JDSa8ZBSurhGCXA3OhXUS4-3Cf4BXuTx4Jfmcx14qbgy2rOVMSd7Zs8Zmff1Kp88oI0J1DbPqFnV_fSAE8NeC4hbSUSbmyVatwCidCjxyJdvV9BmkKQcMRZ2cA0U/s400/blogger-image-662888945.jpg" width="400" /></a></div>
<br />
<br />
The Seafood Bisque and Salad with Pomegranate, Pepitas, Pears, and Winter Greens was a lighter, yet no less fulfilling choice by another friend with fine taste. The bisque was rich and satisfying with the depth of flavor that can only really come from seafood-- as well as great color and consistency. It smelled and tasted like my best days on the Mediterranean, but with a distinctly Yucatán flavor. The accompanying salad was full, exciting, and left nothing to be desired except for another plate full. I loved the playful flavors of the pumpkin seeds (pepitas) next to the pears and pomegranate, especially the juxtaposition of the pepitas' rich nuttiness and crunch with the always delightful pops of pomegranate. It was a beautiful fresh winter salad, which is something we often take for granted.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rTTO-Kml1Pt39Saz_ZRjeXrG3gd15fbrRmPQFBVfsdy2UEkWmj-68qJI4M-rmkrWT0Y0S1y8iPZ37RiNsX7MVyLaj3OTUKXGfEEigEhxfPGn30dP_A1AnPo5M4cDvWotv_VM0C36_FQt/s640/blogger-image--2129629834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rTTO-Kml1Pt39Saz_ZRjeXrG3gd15fbrRmPQFBVfsdy2UEkWmj-68qJI4M-rmkrWT0Y0S1y8iPZ37RiNsX7MVyLaj3OTUKXGfEEigEhxfPGn30dP_A1AnPo5M4cDvWotv_VM0C36_FQt/s400/blogger-image--2129629834.jpg" width="400" /></a></div>
<br />
Finally, and yes I'm almost finished, we arrive at the grand finale: dessert. This is always exciting for me because my choices have the opportunity to stretch their legs a bit. The dessert menu changes frequently, as does their full menu, but the desserts always remain a mystery until that evening...so I get a little more excited. Honestly, any time you give me choices of chocolate, more chocolate, something with bourbon, something with chocolate and lavender, and cream sauce, I'm going to be the happiest little Lady Gourmet there ever was. I know there are more choices outside of chocolate, but that's all I choose to listen to, and this particular evening we went for the chocolate bread pudding with chocolate lavender sauce, kissed with pomegranate seeds. That chocolate-lavender combination makes my soul sing. Do I need to say anything more?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8KgQmbGYsOnVo9EqEnPz5qKCsSyqXIM6Y2gcjipaGgi2bfSw1LrDrghsjlmfa8KWLNkmN1DCjmFrshesqT0VlhHYFwrwmd1gO-UhfI1A83E-DkRG_RokV0u40zayOuHvZfLymf6qrbM7/s640/blogger-image-479571587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8KgQmbGYsOnVo9EqEnPz5qKCsSyqXIM6Y2gcjipaGgi2bfSw1LrDrghsjlmfa8KWLNkmN1DCjmFrshesqT0VlhHYFwrwmd1gO-UhfI1A83E-DkRG_RokV0u40zayOuHvZfLymf6qrbM7/s320/blogger-image-479571587.jpg" width="320" /></a></div>
<br />
As a closing: I have met Chef Bruce Ucán once in person, and I nearly genuflected. As a lover of creating and consuming great food, I admire him, his fellow chefs, the front of the house, management, and all of those who make that restaurant truly Louisville. I am happy to have a restaurant that I will always look forward to indulging my best self in.<br />
<br />
Cheers to The Mayan Café, and here's to hoping that future generations of Louisville culinary masterpieces follow in stride.<br />
<div>
<br /></div>
<div>
...I would love to peek my head into that kitchen one day and learn what makes those guys tick. This year's goal is to try to pick the minds of the great cooks of our fair city, so let's see what happens!</div>
<div>
<br /></div>
<div>
¡Salud y Qué aproveches! </div>
<div>
<br /></div>
<div>
The Mayan Café</div>
<div>
813 East Market Street</div>
<div>
Louisville, KY 40206</div>
<div>
You should probably go make your reservation now...</div>
<div>
502.566.0651</div>
<div>
http://themayancafe.com/</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com3tag:blogger.com,1999:blog-2934589406101680002.post-35433744484486001402013-01-30T16:28:00.002-05:002013-01-30T16:28:40.933-05:00A Continuing Zen-kitchen Study: OnigiriOne of my objectives this year is to delve deeper into the art of Japanese cuisine. I know that such an objective will not be fully realized until I physically travel to Japan and poke my nose around their kitchens, but that is a dream to be accomplished in the future. I'm going to take advantage of my access to Japanese tradition (through reading, relationships with friends and teachers, etc) to propel me through, and try to do some justice in my own kitchen.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLKlQD8jh1CecxGdfNLoNVTl6aaHBp6mNj2c8pImBLPhGZDeY1uMyaXmBKUyvp-FjrIhauBhtHXKLY3Vbgq0k1ABEH3LLZECNB_24IoLNhD02aJyemt7vM0SA6iJBX5NP4600SwEN5RbQ/s1600/2013-01-04+18.26.48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLKlQD8jh1CecxGdfNLoNVTl6aaHBp6mNj2c8pImBLPhGZDeY1uMyaXmBKUyvp-FjrIhauBhtHXKLY3Vbgq0k1ABEH3LLZECNB_24IoLNhD02aJyemt7vM0SA6iJBX5NP4600SwEN5RbQ/s320/2013-01-04+18.26.48.jpg" width="320" /></a>I have a strange approach to food traditions in that I turn my nose up at "fusion", but I try to make those experiments happen in my own kitchen with what I have available. I guess I prefer to make a culinary-type fusion based on the ingredients I have at hand instead of trying to pick a few different regions (ie: Mexican-Japanese) and combining their techniques to make something happen. To me, cooking has to inspire the cook from the ground up. Creating original dishes is simply being able to dive into your toolbox, built from experiences in every kitchen you can possibly access, and use any ingredient passed to you by season or budget to make something tasty. This is how it has worked for me at least...so perhaps I will not be able to tell you exactly how to make perfect Onigiri, but I will try my best to recreate my experiences and what I think tastes awesome.<br />
<br />
This recipe is inspired by my experience learning how to make onigiri, sushi, and gyoza with my college Japanese teacher, as well as some technique tips from <a href="http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html">Just Hungry</a>.<br />
<br />
I think maybe we'll make this a trilogy...we all love trilogies, don't we? Let's start with Part I: the Onigiri!<br />
<br />
<div style="text-align: center;">
<b>Onigiri</b></div>
<div style="text-align: center;">
(Japanese rice balls with seaweed)</div>
<div style="text-align: center;">
Sushi rice</div>
<div style="text-align: center;">
Rice vinegar</div>
<div style="text-align: center;">
Sea salt</div>
<div style="text-align: center;">
Sugar</div>
<br />
<div style="text-align: center;">
Seaweed (nori works, so do those "sea veggies" things they sell now)</div>
<div style="text-align: center;">
Sesame seeds</div>
<div style="text-align: center;">
Plastic wrap</div>
<div style="text-align: center;">
A small bowl</div>
<div style="text-align: center;">
1/3 C measuring cup</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Onigiri has simple ingredients, the trick is in the technique. First you should prepare your sushi rice. You can make as much or as little as you want, but 2 cups of rice should make you 6 Onigiri the size of your palm. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To set up your station you should have a little bowl of water, a salt shaker, a sheet of plastic wrap, and a dry bowl to help with shaping.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To prepare the rice, you really have to do it by taste...that is honestly how I was taught, so I'm going to describe the correct flavor to you, and leave you to your good judgement. In the rice bowl, you add in a good shake of rice vinegar, a dash of salt, and a couple Tablespoons of sugar to start. Adjust flavors to balance the rice vinegar, and to achieve the stickiness you need to hold form. You don't have to add sugar if you don't want, but that is what Onigiri tastes like to me (sushi rice), so I still add it.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
To assemble, take 1/3 C of the rice mix and plop it into a small rice bowl (could also be known as a finger bowl) that is lined with plastic wrap that has been sprinkled with water and a dash of salt. This method will keep you from chapping your hands with hot rice and salt. Bring the ends of the plastic wrap together and start twisting until you have a little rice pouch at the bottom, keep twisting! This technique helps to compact the sticky rice without sticking to your hands. You can choose at this point to form them into triangles or into balls. Remove the plastic when you achieve the desired shape. I formed triangles this time and rolled a piece of seaweed to add flavor, aesthetic, and even a convenient holder against the stick factor. Alternatively, you can roll the onigiri in sesame seeds, or add fillings like beans or fish.</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnRQ9-0zhJt4WSCxNiE52THblpxDwf3gLO-7W1e5Jiruog2qr96B_i2bk9UgzheqXyY_jvFWvgFMKuMFRYN_ZS_L6ET71Tg1XmfZPds_YirE6d1zAWs2bXtzmzfM57ONDF2vieqRdJaWS/s1600/2013-01-04+18.26.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqnRQ9-0zhJt4WSCxNiE52THblpxDwf3gLO-7W1e5Jiruog2qr96B_i2bk9UgzheqXyY_jvFWvgFMKuMFRYN_ZS_L6ET71Tg1XmfZPds_YirE6d1zAWs2bXtzmzfM57ONDF2vieqRdJaWS/s320/2013-01-04+18.26.56.jpg" width="320" /></a></div>
<div style="text-align: left;">
This is a fantastic snack to add to your lunch or something to have after work/school. I love just having them in the fridge or hanging out on the counter to pick up on the go. They remind me of the scene in Miyazaki's Spirited Away where Haku gives Chihiro an onigiri snack and she loves it so much she is brought to tears, crying out her sorrows (it was also enchanted, but that is a great way to curb someone's panic attack). It is definitely a good comfort food. I think I'm going to make some more now!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy! And stay tuned for part II, which will have my recipe for Panko Chicken ^.~</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-14900163462436438772013-01-28T17:48:00.001-05:002013-01-28T17:48:30.579-05:00Chicken Stock for the Soul of your Kitchen...and Stomach!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUrFSlCwWJrjHhGKdns_j2nlOv6WBeeREw1wZIHniCgafUDmqqdseHoxbBt7vAtffRHEnh31oqUOMngSA1VuevfRkwjh0lFazw-VUOnaqq1_AISHLhCb-3dAb4yZ4pehbEQvUnaAsMyRg/s1600/2013-01-07+18.58.01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUrFSlCwWJrjHhGKdns_j2nlOv6WBeeREw1wZIHniCgafUDmqqdseHoxbBt7vAtffRHEnh31oqUOMngSA1VuevfRkwjh0lFazw-VUOnaqq1_AISHLhCb-3dAb4yZ4pehbEQvUnaAsMyRg/s320/2013-01-07+18.58.01.jpg" width="320" /></a>So, the day after that magnificent chicken has been roasted and the carcass is waiting in the fridge, it is time to spend some time on your chicken stock. Really, the active time is about 5 minutes, and every once in a while you have to check on it to see if you need to skim any of the fat off the top. I feel like making stocks intimidates some people, but it is ridiculously easy and will increase your cooking abilities ten-fold. Imagine having homemade stocks waiting in your freezer with your own kitchen's flavors to awaken a soup, stew, or a new sauce you've been wanting to try out. It feels good and tastes better! Plus, without all of the preservatives and excess noise that mass-produced stocks coming from a can or carton give you, you really are getting a healthier product.<br />
<br />
I should probably tell you what kind of stock I have made in order to give you a good starting point. Chicken stock should be very simple, the flavor deriving from the carcass of a roasted chicken, that already has spent it's life hanging out with herbs, spices, and other aromatics. The bones have so much hidden flavor that is absolutely necessary to extract. Additionally, using the entire bird will make you a more sustainable cook.<br />
<br />
You will notice that the recipe has a very simple list of ingredients. This is because the stock is a base for an infinite variety of sauces, stews, braises, soups, risottos, rice dishes, and any myriad of applications. Because of it's versatility, the end product (the stock) needs to be rich, but without flavors that will take over everything else. Therefore, you will not see me throwing in handfulls of herbs and spices *gasp!* I know...<br />
<br />
Some ideas for stock use:<br />
<ul>
<li>Measure out amounts of chicken stock into containers that can be frozen. You can choose the measurements based on your favorite recipes, or recipes that you wish to make in the future. Anytime you need some stock, you'll have reinforcements awaiting your order in the freezer. </li>
</ul>
<ul>
<li>You can also put stock into ice cube trays and pop one out whenever you need a bit of richness in a sauce. </li>
</ul>
<ul>
<li>Also, if you want in on a secret, the carcass can be boiled a second time, to make what Ferran Adrià called the "second stock" and use that to make your next stock even richer. I feel like this tip would be especially useful for someone who finds themselves using stock quite often. Also, a good idea in preparation for the holiday season.</li>
</ul>
<ul>
<li>You can use this same recipe to make turkey stock after Thanksgiving! Mind-blowing, I know :)</li>
</ul>
<br />
<div style="text-align: center;">
<b>Basic Chicken Stock</b></div>
<div style="text-align: center;">
Inspired by <i>The Family Meal: Home Cooking with Ferran Adrià</i></div>
<div style="text-align: center;">
Onion</div>
<div style="text-align: center;">
Celery (could use celery seed)</div>
<div style="text-align: center;">
Carrot</div>
<div style="text-align: center;">
Garlic</div>
<div style="text-align: center;">
Chicken Carcass</div>
<div style="text-align: center;">
Water</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
For the stock that I made, I used the carcass from the roasted chicken that I made the night before. I stored it covered in the fridge (along with some of the drippings). For the aromatics, you only need onion, celery, and carrot. I believe I threw in a few cloves of garlic because I just can't resist, and I used celery seed instead of celery, which is a great substitute if you absolutely don't have any celery in the house. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf8kp2uKIC8ExwDoL7oJ4XlCWxKi70dx0sNCRj-ZqPnDlBF9R0MLcaJ6pbbizNgpWVRTnkH2vHfCjbYTB0A4YNLXF_XP8mcAgZtQO2MScMnATT5Fn3keSXLs06qXDG2UiLhATP1_vy4fU/s1600/2013-01-08+16.35.14.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMf8kp2uKIC8ExwDoL7oJ4XlCWxKi70dx0sNCRj-ZqPnDlBF9R0MLcaJ6pbbizNgpWVRTnkH2vHfCjbYTB0A4YNLXF_XP8mcAgZtQO2MScMnATT5Fn3keSXLs06qXDG2UiLhATP1_vy4fU/s320/2013-01-08+16.35.14.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little ugly, but I couldn't resist. <br />It's so exciting to see what it turns into!</td></tr>
</tbody></table>
Chuck everything in a big pot, no need to chop anything! Then pour in 8 cups or so of water, enough to cover everything and bring to a boil. Skim the foam from the surface and simmer for 2 to 2-1/2 hours.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Strain everything through a fine mesh sieve and you have fresh stock! Store in the freezer up to six months in small containers. You only want to defrost what you are going to use that day, and in that case take it out the day before and store in the fridge so that it thaws correctly!</div>
<div style="text-align: left;">
<br /></div>
<br />
<div style="text-align: left;">
May you have many more delicious dishes coming from this important preparation task!</div>
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-15289151915109169202013-01-24T16:30:00.000-05:002013-01-24T16:31:38.172-05:00Not a baker you say? Try Irish Soda Bread!<br />
<div class="wp-caption alignright" id="attachment_74492" style="border: 0px; float: right; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin: 0px 0px 18px 20px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline; width: 234px;">
<a href="http://insiderlouisville.com/news/2012/12/14/inside-the-kitchen-a-friendly-homemade-bread-irish-soda-bread/soda-one/" rel="attachment wp-att-74492" style="border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br class="Apple-interchange-newline" /><img alt="" class="size-medium wp-image-74492" height="300" src="http://insiderlouisville.com/wp-content/uploads/2012/12/soda-one-224x300.jpg" style="border: 0px none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;" width="224" /></a></div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></strong><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></strong>I love homemade breads, but they can really be a pain.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
A hard truth I’ve had to swallow is that high-quality bread is very expensive in the United States. Of course, when I’m met with a challenge like that, I jump straight to the recipe vault and try to create my own version.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
I like to know where the ingredients of my food come from and how they are being prepared. Thus, I put myself through making things like hot sauce, jam, breads, crackers, etc. and find that they are much easier than I initially thought.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
This particular bread also has some significance in Louisville, where the Irish are a part of our city’s history. The neighborhood Irish Hill was named for its original inhabitants of Irish (and German) Catholics who built up the working-class neighborhood as immigrants to Louisville in the late 1800s.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Today we see most of that Irish background in names and places, such as the Irish Rover on Frankfort Ave or what I like to call the Celtic Quarter on Bardstown Road where Molly’s, O’Sheas, and Flannagans entertain the Highlands on the weekends. Don’t get me started on the St. Patrick’s Day Parade … man, this city is awesome.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
I digress … the homemade bread we are making today does have roots in that emerald island across the Atlantic, but it is also a very sensible bread to make at home. The ingredients are simple, easy to find, very affordable, and easily manipulated. The dough is soft and pleasant without requiring much kneading or beating or slapping or resting like most breads do.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
This bread provides a dense loaf that saves well through the week. Plus, if you happen to find it a little stale, all you have to do is add some butter to a pan, warm it up and toast it in the pan with butter until revived. I don’t know if you’ve ever made bread at home, but if you spent 12 hours making 4 loaves and you found three of them stale the next day, you would probably be a little discouraged (I'm talking to you <a href="http://derbycityladygourmet.blogspot.com/2012/08/mastering-art-of-patience-french-bread.html">Homemade French Bread</a>). Our dear soda bread nips that problem in the bud.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
It makes a fantastic accompaniment to eggs, a good snack with apple butter, and of course the perfect companion for afternoon tea. So, get that dutch oven or iron skillet out and let’s get baking!</div>
<div style="text-align: center;">
<ul style="display: inline !important;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="display: inline !important;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">White Soda Bread</strong></li>
</strong></strong></strong></ul>
</div>
<div style="text-align: center;">
<ul style="display: inline !important;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="display: inline !important;"><a href="http://www.sodabread.info/" style="border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Traditional Recipe from The Society for the Preservation of Irish Soda Bread</a></li>
</strong></strong></strong></ul>
</div>
<div style="text-align: center;">
<span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;">4 C All purpose flour</span></div>
<span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;">
</span><span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;"></span>
<div style="text-align: center;">
<span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;">1 t Baking soda</span></div>
<span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;">
</span><span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;"><div style="text-align: center;">
1 t Salt</div>
</span><span style="font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px;"><div style="text-align: center;">
14 oz. Buttermilk<br />
<br /></div>
</span><br />
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<a href="http://insiderlouisville.com/news/2012/12/14/inside-the-kitchen-a-friendly-homemade-bread-irish-soda-bread/soda-three/" rel="attachment wp-att-74494" style="border: 0px; clear: left; color: #743399; float: left; margin-bottom: 1em; margin-right: 1em; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignright size-medium wp-image-74494" height="300" src="http://insiderlouisville.com/wp-content/uploads/2012/12/soda-three-224x300.jpg" style="border: none; display: block; float: right; margin: 0px 0px 18px 20px; outline: 0px; padding: 0px; vertical-align: baseline;" width="224" /></a>That is really all you need to make delicious bread.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
If you don’t happen to have buttermilk and don’t feel like weathering the storm to get to your local supermarket, you can actually curdle your own milk with either lemon juice or vinegar. A tablespoon and a half in 14oz. of milk should make the milk curdle; you will see it separate and thicken after about 5 minutes. Stir it up and you’re ready to go.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Of course, actual buttermilk is the best … and because we have access to it, that’s what I recommend.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
I cooked this in my iron skillet because it is non-stick and provides an even cooking surface for the bread. A greased and floured cake pan would work. Traditionally, it is cooked with a cover on (such as in a dutch oven), but I cooked mine without a cover and it turned out beautifully.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Preheat your oven to 425º</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Sift all of the dry ingredients into a bowl and combine. Create a well in the middle of the flour and pour in the buttermilk. Mix to combine into a sticky dough and lightly knead with floured hands, adding a bit of flour to make the dough more manageable. Do not over-knead because you will lose the gasses necessary to make the bread rise.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Form the dough into a round flat shape and cut a cross into the top of the dough and put it in the oven. After 30-40 minutes you should have a golden loaf bursting forth from your happy iron skillet or baking vessel.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
<a href="http://insiderlouisville.com/news/2012/12/14/inside-the-kitchen-a-friendly-homemade-bread-irish-soda-bread/soda-two/" rel="attachment wp-att-74493" style="border: 0px; color: #743399; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><img alt="" class="alignright size-medium wp-image-74493" height="224" src="http://insiderlouisville.com/wp-content/uploads/2012/12/soda-two-300x224.jpg" style="border: none; display: block; float: right; margin: 0px 0px 18px 20px; outline: 0px; padding: 0px; vertical-align: baseline;" width="300" /></a>However, you can’t get too excited because the loaf needs to rest. Technically, you are supposed to wait until the loaf is completely cooled, but seriously, who can do that? I cool it on a wire rack until I can handle it without discomfort. If you cut it too soon, the inside won’t be so spongey when you steal yourself a slice. It’s okay though, even if you are impatient, slather some butter on that happy warm piece of heaven and you’ll be content, I promise.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
Wrap it in a tea towel to keep it moist. I found that wrapping it in foil and a tea towel lengthens the life of the bread. Enjoy warm with a hot cup of tea or cocoa on these winter nights. It is great to have around the house for pop-in guests at this time of year. There’s nothing better than sitting down to share tea or coffee with fresh homemade bread.</div>
<div style="border: 0px; font-family: 'Times New Roman', Georgia, Times, serif; font-size: 16px; line-height: 20px; margin-bottom: 10px; outline: 0px; padding: 0px; vertical-align: baseline;">
I hope you enjoy!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-73829176215207236262013-01-22T20:39:00.000-05:002013-01-22T20:39:24.987-05:00A Nod to Health and Flavor: Curried Garbanzos and Parsnips with Kale Chips<br />
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Gasping for breath from drowning in the sea of cookie exchange leftovers, unyielding towers of homemade candy, and jars full of homemade miscellaneous, it is important to envision leafy greens, protein-packed legumes, and tasty fresh winter vegetables dancing in our heads. I don’t know about you, but after making giant batches of cookies and gift baskets full of holiday goodies, I was brought back very quickly to my need for actual food. We find ourselves deep into the first month of 2013 and I still find myself tripping over unnecessary excess from the end of last year... I digress in my frustration (and clandestine joy).</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
This bring us to my love affair with kale, especially in kale-chip form. I’m not talking about those $6.00 tiny plastic containers of 5-6 leaves of kale that were dry-baked and sprinkled with some unknown “flavor” substance. I’m talking about ripping up the leafy stalk myself, distributing it on a baking sheet, drizzling it with olive oil, a sprinkle of sea salt, and tossing until all of the leaves get their fair share, then crisping it in the oven until it reaches its most wonderous form: that light, airy, completely gratifying crisp of a kale chip. It’s what I have deemed the whole-mouth crisp.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
In my nerd-spells researching avant garde food and molecular gastronomy, specifically the works of Ferran Adrià, mouthfeel is of the utmost importance when you are aiming for real surprise and awe. Kale chips did that for me. They don’t shard or splinter off of the stalk, rather their leaves shatter as if they were lace into infinitely smaller crisps, crunching until the last particle has sung its song…and the flavor packs a wonderful punch along with all of the vitamins that the holiday diet of white sugar and cream were absorbing.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Take that Tostitos!</div>
<br />
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Paired with an impromptu curry comprised of parsnips, yellow peppers, garbanzos (cooked in bulk and reserved in the freezer for future use), onions and garlic, this meal was completed with the oh, so lovely kale chip. So fire up the stove, gather your winter veggies, and let’s get on with some merry-making for your health!</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<strong style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Curried Garbanzos and Parsnips with Kale Chips</strong></div>
<span style="background-color: white; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Serves 4</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
1 C Garbanzos (aka chickpeas), cooked</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
1 Parsnip, peeled and chopped. Remove any woody parts</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
1 Bell pepper, chopped</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
1 Onion, chopped</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
5 Cloves of garlic, sliced</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Olive oil</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Curry powder</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Chili powder (Chimayo chili is my preferred)</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Cumin</div>
</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px;"><div style="text-align: center;">
Salt</div>
</span><div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Prep all of your vegetables and heat a tablespoon or two of olive oil in a large skillet over medium-high heat. Sauté the onions first, this helps to distribute the flavor in the oil. Then you can add the bell peppers and parsnips and cook for a few minutes until they start to soften. Next add the garlic and sauté everything together until fragrant. Add your spices to the sauté and adjust for taste.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
The last ingredients are the garbanzos, and I just stirred them in, put a lid on the pan and reduced the heat to low so that the garbanzos would heat but not get mushy. If you need to add oil, don’t be afraid! The flavors will distribute themselves and this can wait on the stove until your kale chips are ready.</div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Kale chips are super easy. Just heat the oven to 375º and tear up some kale leaves, removing most of the tough stalk (reserve for vegetable stock later) and drizzle evenly with olive oil and a sprinkle of sea salt. Agitate the pan every 10 minutes or so until it reaches your desired crispness. I think mine usually takes 25 minutes for my ideal crisp.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8Xj1wYnFwaxeK4FcQcJTM4PSIe391EGU_zv6hu48pW2VaK2bOU2w4OnDOyyFwmfrTw2A0662mW-YjGX6gXG3oY6DaIs303xmHyTuSOZBaqbFc7ngTXJKnTMs0tGva6FZwoBmnYnUycTX/s1600/2012-12-13+21.47.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8Xj1wYnFwaxeK4FcQcJTM4PSIe391EGU_zv6hu48pW2VaK2bOU2w4OnDOyyFwmfrTw2A0662mW-YjGX6gXG3oY6DaIs303xmHyTuSOZBaqbFc7ngTXJKnTMs0tGva6FZwoBmnYnUycTX/s320/2012-12-13+21.47.23.jpg" width="320" /></a></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
<br /></div>
<div style="background-color: white; border: 0px; font-family: 'Helvetica Neue', Arial, Helvetica, Geneva, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 5px; outline: 0px; padding: 0px; vertical-align: baseline;">
Serve the curry topped with the kale chips and prepare yourself for a flavor explosion with a textural surprise. Your body will thank you!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-81574523109155901262013-01-16T16:37:00.003-05:002013-01-16T16:37:57.794-05:00Dinner for Champions: Roasted Chicken, Roasted Potatoes and an Onion MagnoliaDear food-loving friends,<br />
<br />
I want to take this moment to thank dear Ferran Adrià for making the most inspiring cookbook I have ever owned. I am now the proud, very fortunate owner of <i>The Family Meal: Home Cooking with Ferran Adrià</i>. If you are not familiar with this title, you really should get acquainted. It is the collection of recipes that the staff at El Bulli shared before every shift at that amazing restaurant. The book really showcases the mantra that in order to make great food you must eat well too. El Bulli set the bar, so of course they were no exception.<br />
<br />
My first endeavor into this book was to start creating stocks and sauces. The wonderful thing about the construction of this book is the attention to kitchen waste, and how it should be minimal. That is really one of my goals as a financially and environmentally conscious cook. I want to make good food and get the most out of the ingredients that I am fortunate enough to buy. Thus, I was able to roast a chicken, make a sauce from the drippings, and use the leftover "nasty bits" (great book by Anthony Bourdain as well), to make a delicious chicken stock. I was so excited I was beaming with joy.<br />
<br />
If you are entertaining, a roasted chicken is quite possibly the simplest and most gratifying meal you could prepare. It is beautiful, it makes the house smell like you're a professional chef, the leftovers are great, and you can make chicken stock with it later! YES! I chose to pair it with roasted onion and potatoes, but it would be just as lovely with a salad or a risotto on the side.<br />
<br />
In my humble opinion, this is the first meal that any cook worth their salt should know how to make.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEjUvcaqcZnnnEQtdDgzdVtheX4dDelx7SfNNQX1qSG29l5FXKfX8HpTAnplbsEgGenIBZN7Sq8MsLAKmH-lZkNpXMsbc8BIOgRGmN6mwO58IREKT15c4MXpI0NiC5Y1lAcCaD3dI5x8s/s1600/2013-01-07+18.58.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEjUvcaqcZnnnEQtdDgzdVtheX4dDelx7SfNNQX1qSG29l5FXKfX8HpTAnplbsEgGenIBZN7Sq8MsLAKmH-lZkNpXMsbc8BIOgRGmN6mwO58IREKT15c4MXpI0NiC5Y1lAcCaD3dI5x8s/s320/2013-01-07+18.58.01.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
<b>Roasted Chicken</b></div>
<div style="text-align: center;">
<b>(adapted from <i>The Family Meal)</i></b></div>
<div style="text-align: center;">
<i>and</i> </div>
<div style="text-align: center;">
<b>Roasted Potatoes and an Onion Magnolia</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 Whole chicken</div>
<div style="text-align: center;">
Olive oil</div>
<div style="text-align: center;">
1 Lemon</div>
<div style="text-align: center;">
2 Cloves garlic, crushed skin-on</div>
<div style="text-align: center;">
2 Bay leaves</div>
<div style="text-align: center;">
Rosemary</div>
<div style="text-align: center;">
Thyme</div>
<div style="text-align: center;">
Black Pepper<br />
Chili powder</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 Yukon gold potatoes, cubed</div>
<div style="text-align: center;">
1 Large red onion</div>
<div style="text-align: center;">
Olive oil</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
Chili powder</div>
<div style="text-align: center;">
Black pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMi_QhPfCf2gS45WnV1HsJWxZkeHcjb5AG0V7pHiAOaWNcBuWFri0WBAMYMys4cbc2lM50hibIRIRnDYHuc9LW8565RdlccRpxKzHGhaRzzjs6jvCrOBti1AMyJ8nldZTEQO_ckxtTtTy/s1600/2013-01-07+17.38.36.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMi_QhPfCf2gS45WnV1HsJWxZkeHcjb5AG0V7pHiAOaWNcBuWFri0WBAMYMys4cbc2lM50hibIRIRnDYHuc9LW8565RdlccRpxKzHGhaRzzjs6jvCrOBti1AMyJ8nldZTEQO_ckxtTtTy/s320/2013-01-07+17.38.36.jpg" width="240" /></a>This chicken recipe yielded the most succulent and moist chicken of my entire life. The leftovers also saved well and retained their full flavor, making for awesome chicken sandwiches and salad.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Start by washing and drying the chicken inside and out, remove any feathers and cut off the parson's nose. Preheat the oven to 425º and take out a roasting pan.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Season the bird inside and out with salt (not too heavy, just seasoned) and rub with olive oil. This will help the skin crisp up and really let out its flavor. Then zest the entire lemon and rub the zest all over the outside of the chicken. Cut up the lemon and push it inside the cavity with the garlic. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
With a mortar and pestle or a spice mill blend up a combination of rosemary, thyme, and black pepper, and salt if you are using the mortar because it aids in pulverizing the spices. You can also add the bay leaf, as suggested by Adrià, but I just put the bay leaf in the cavity and the result was perfect to me. Take the spices and rub them all over the outside of the bird, bottom and top. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place the chicken in the roasting pan breast facing down and roast for 25 minutes. After that time, flip the chicken breast facing up and roast for the remaining 35 minutes. Remove the chicken and allow to rest. You can make a sauce out of the drippings with white wine and water, scraping up the cooked on bits and reducing them. Alternatively, you can baste the potatoes and onions in the pan drippings.</div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDQpibfjt5XHvqSao_hvPwf5OPKXHreoHaCD47LMHJ4muhK1OorJeXL16beJYippJatyqZkDp42Vi0I6bbT4vx0yJEbTXe2UFGbxUctSG04r6CtX_0H6P-gNi0DOs0CwTk4PLBXsFhlSC/s1600/2013-01-07+17.38.49.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDQpibfjt5XHvqSao_hvPwf5OPKXHreoHaCD47LMHJ4muhK1OorJeXL16beJYippJatyqZkDp42Vi0I6bbT4vx0yJEbTXe2UFGbxUctSG04r6CtX_0H6P-gNi0DOs0CwTk4PLBXsFhlSC/s320/2013-01-07+17.38.49.jpg" width="240" /></a></div>
<div style="text-align: center;">
</div>
<b>Roasted Potatoes and an Onion Magnolia</b><br />
<div>
<b><br /></b></div>
<div style="text-align: left;">
Roasted potatoes are a piece of cake, but this onion magnolia really stole the show. It's funny because it was inspired by my former employment at a certain steakhouse that serves a fried onion flower, which packs a whole 2,500 calories if you eat the whole thing by yourself (not including the sauce). It is a beautiful presentation and lovely to share, but my approach is not actually going to kill you in the long run... and I think it's even prettier ;)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Simply cube the potatoes in uniform pieces. You can choose to keep the skin on or off, especially if you choose to use red potatoes, which are perfectly acceptable for this dish. Season with salt, pepper, and chili powder and toss in olive oil until everything looks like it's got its fair share.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
As for the onion, cut off the bottom just enough for it to stand but not separate its petals. Then cut off the top so you have a flat plane to slice into. Take your knife and score a cross-hatch patter until you are about 1/2"-1" from the bottom of the onion. When the onion bakes in the oven, it will soften and the scoring will allow the "petals" to bloom. The center of the red onion is pretty sturdy, so it stood up, allowing the outside petals to fall away, allowing it to look more like a magnolia than a chrysanthemum to me...hence the name :)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Brush the same olive oil and spice mixture on the onion as the potatoes and get some of the oil inside the onion if you can manage--it will redistribute in the oven. I arranged the potatoes around the onion in the center of a shallow casserole dish. I baked the potatoes and onion on a rack below the roasting chicken. First I put the chicken in, and then after that I prepared the potatoes and onion and put it in the oven until the chicken was completely done. Probably 45 minutes in all.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I took the chicken out to rest and the potatoes we allowed to cook for another 10 minutes to crisp up. At that point I took some of the drippings from the chicken and poured it over the potatoes and onion. What a good idea!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPZ5R0WZbHq19HhMWD77CcyXBtyPQKR5Zgwu2fozeSy3nVGsO8lgSgB41jeTlth9bWx6fi40lPNT2T7dHdsujuFNQFAyK2_lOOjKUVWloYSYXz7HhMN7CwOh4-ys01gXyAHopYPN70Bb9/s1600/2013-01-07+18.57.25.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKPZ5R0WZbHq19HhMWD77CcyXBtyPQKR5Zgwu2fozeSy3nVGsO8lgSgB41jeTlth9bWx6fi40lPNT2T7dHdsujuFNQFAyK2_lOOjKUVWloYSYXz7HhMN7CwOh4-ys01gXyAHopYPN70Bb9/s400/2013-01-07+18.57.25.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the most naturally beautiful things I have ever eaten.</td></tr>
</tbody></table>
We ate this family style, so we just got our forks in there and went to town. I served a sauce with the potatoes and onion. It was my basic <a href="http://derbycityladygourmet.blogspot.com/2012/07/tomayto-tomahto-recipe-exchange.html">aïoli sauce</a> mixed with a dash of chili sauce, chili powder, salt and pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bon appétit!</div>
<br />
Up next? How to make chicken stock for the rest of winter! Also...following up on my New Year's goal of making more Japanese food :)<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-16576203383514147312013-01-14T19:17:00.003-05:002013-01-14T19:17:37.286-05:00Comfort in a bowl: Tomato-poached eggs<div class="separator" style="clear: both; text-align: left;">
I know the season of the almighty tomato has passed, but there are actually some pretty impressive hydroponic tomatoes showing up on those sad supermarket shelves (I'm sorry, but nothing beats a shining mountain of heirloom tomatoes at the market). What brightened my day even more was seing that glorious Cento can of San Marzano tomatoes--best sauce-making tomatoes in the world!!! **happy dance** I don't know about you, but I find myself craving rich tomato sauces in the winter. They are warming, comforting, and are really hard to screw up, so they typically make for a quick meal.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There has been a lot of talk in the food world about poaching eggs in tomato sauce (or just the combination of egg and tomato), and for good reason. I often saw this in Spain, but paired with potatoes. My best example would be patatas bravas served with an egg sunny side up (<a href="http://derbycityladygourmet.blogspot.com/2012/07/tomayto-tomahto-recipe-exchange.html">check out my previous recipe on Patatas Bravas</a>). It's that miracle combination of a velvety, golden yolk with rich tomato. It can't get any better, I promise.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In short, I just made a savory tomato sauce, didn't drain the water retained by the tomatoes, and when the flavors were well established, I cracked some eggs into the tomato sauce to cook until just set. I think that the velvety egg yolk stirred into the tomato sauce makes a really fabulous soup...which gives me an idea... Another alternative could be to add some roasted red peppers to the tomato sauce to intensify the flavor. A few Spanish piquillo peppers, if you could get your hands on them, would also be ideal.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Allow me to present you with the recipe:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Tomato-poached Eggs</b></div>
<div class="separator" style="clear: both; text-align: center;">
4 Ripe tomatoes (or a can of San Marzano whole tomatoes), puréed</div>
<div class="separator" style="clear: both; text-align: center;">
4 Cloves garlic, crushed</div>
<div class="separator" style="clear: both; text-align: center;">
1 onion, chopped</div>
<div class="separator" style="clear: both; text-align: center;">
Olive oil</div>
<div class="separator" style="clear: both; text-align: center;">
Sherry</div>
<div class="separator" style="clear: both; text-align: center;">
Salt</div>
<div class="separator" style="clear: both; text-align: center;">
Black pepper</div>
<div class="separator" style="clear: both; text-align: center;">
Bay leaf</div>
<div class="separator" style="clear: both; text-align: center;">
Pimentón (smoked paprika)</div>
<div class="separator" style="clear: both; text-align: center;">
Chili powder (Chimayo chili)</div>
<div class="separator" style="clear: both; text-align: center;">
Eggs</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
As you can see, we only poached two eggs this time and it was really enough. The presentation is beautiful with a simple soup bowl and that beautiful egg nestled in its warm bed of tomato joy. If you have more of an appetite, you can of course increase the number of eggs, just make sure not to crowd the pan so that it is just one big egg white with some yellow dots. Either get a larger pan or take it easy on the eggs.</div>
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k_MTX-6fSYvuCXn_gPDdxTV5bH68PJAc3YAhfW6RvUGLVs2QlryoeJ1huOsvYrM7xyQcE8oz_YaUOh_VaRTDdsA1Qc0uVbVV5xj6cLlLR5eN_SUcPvsckoRqbiZ3OljQZEvR54PXGOw2/s1600/2012-12-29+19.07.03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9k_MTX-6fSYvuCXn_gPDdxTV5bH68PJAc3YAhfW6RvUGLVs2QlryoeJ1huOsvYrM7xyQcE8oz_YaUOh_VaRTDdsA1Qc0uVbVV5xj6cLlLR5eN_SUcPvsckoRqbiZ3OljQZEvR54PXGOw2/s320/2012-12-29+19.07.03.jpg" width="320" /></a>As for the tomato sauce, you can really prepare it however you feel like that day. Mine is more spiced, but an herbed tomato sauce (with thyme, sage, oregano, etc) would be just as lovely. My sauce ended up having a sultry savory flavor accented by the bay leaf and smoked paprika. It tasted like so many dishes I had in the tapas bars in Spain and in the homes of the families who took care of me. To me that is comfort food, and since that was the objective of this dish my spice combination really did the trick.</div>
<div class="separator" style="clear: both; text-align: left;">
First you heat the olive oil in a heavy bottomed skillet over medium high heat. Throw in the onion and sauté for a few minutes, then add the garlic and sauté until fragrant. Stir in the pimentón, chili powder, and bay leaf and heat for a few seconds with the onion mixture until you start smelling those spices bloom. At this point you add a splash or two of sherry and scrape up any bits that may have stuck to the bottom. Pour in the fresh tomatoes and stir well to combine. If your sauce is too thick, you can splash in a little water or chicken stock, but I don't think it will be necessary. Simmer the sauce for a good 10-15 minutes and crack in the eggs around the 12 minutes mark. They should poach for about 3-4 minutes and should be ready to plate.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4fwfQUokLaAONKXIBOcn6GtGmHPy0-xzTiYbHRoP2yJxiBIM2qby1QxEgAyfC8ckU1cv5YGrD-khlmgcZZbyvQ4AP1SL6P5h09Lsyv6Wt7OzA6qL-MaA48JC65be55D9IyThUvgFrgBo/s1600/2012-12-29+19.21.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4fwfQUokLaAONKXIBOcn6GtGmHPy0-xzTiYbHRoP2yJxiBIM2qby1QxEgAyfC8ckU1cv5YGrD-khlmgcZZbyvQ4AP1SL6P5h09Lsyv6Wt7OzA6qL-MaA48JC65be55D9IyThUvgFrgBo/s320/2012-12-29+19.21.45.jpg" width="320" /></a></div>
<br />
<div class="" style="clear: both; text-align: left;">
It was rather soupy, so I served it in a soup bowl. If yours turns out thicker you can serve it on a slice of hearty, rustic bread or over rice or potatoes. However you serve it, it will be sure to satisfy.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="" style="clear: both; text-align: left;">
Keep warm, keep hungry, and qué aproveches!</div>
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-54552179414822505082013-01-12T16:20:00.002-05:002013-01-12T16:23:46.662-05:00New Year's Necessity: Black Eyed Peas***Note: Sorry for the late New Year's post! Just coming down from the holiday buzz and back to full time work, and just getting around to posting this. Enjoy and I wish you all the best in the New Year!!!***<br />
<br />
As a good Southern city, we are full of fantastic traditions from our unmatchable hospitality to our history of good parties and bourbon cocktails, and of course a food culture to be reckoned with. I am overjoyed to live here because I discover new culinary jewels everyday from our fair city. Because we are at such a crossroads, a multitude of good cooks have passed through our city and because we love our guests so much, those recipes stay in our already active kitchens.<br />
<div>
<br /></div>
<div>
This year I will continue to explore Louisville's food offerings. I want to go into the kitchens of our hometown and figure out what inspires us to create an endless flow of wonderful dishes. This is our food culture and I hope the coming year brings me a little closer to understanding it as a whole. I can't think of a better place to find local farmers who are appreciated and cooks who respect food. Such a combination can only bring us to great results...so let's see what this New Year will bring.<br />
<br />
In order to ensure good luck and prosperity, it is an absolute requirement to carry out the black eyed pea tradition. There are many ways to get these black eyed beauties in your diet, and I'll outline a few for you. However, this year I am going share the traditional recipe for black eyed peas served up with bacon, onion, garlic and spices and served over rice.<br />
<br />
Some alternative ideas for black eyed peas:<br />
<br />
<ul>
<li>Use them in place of garbanzos in falafel</li>
<li>Puree cooked black eyed peas and make a dip for pita or flatbread, season with cumin, olive oil, sesame seeds, and chili powder--I bet a little tahini would go well too</li>
<li>Prepare yourself some Texas Caviar. This <a href="http://homesicktexan.blogspot.com/2006/12/black-eyed-peas-for-new-years-day.html">recipe from Homesick Texan</a> is the best I've found.</li>
<li>Whip up a Hoppin' John</li>
<li>Serve chilled black eyed pea salad on fresh blinis</li>
<li>Slow cook the black eyed peas with salted pork or a ham hock until they turn into some serious New Years prosperity...</li>
</ul>
Or, you can follow this recipe!<br />
<div style="text-align: center;">
<b>Traditional New Year's Black Eyed Peas</b></div>
<div style="text-align: center;">
1 lb. Black eyed peas</div>
<div style="text-align: center;">
3 Onions, chopped</div>
<div style="text-align: center;">
10 Cloves of garlic, crushed</div>
<div style="text-align: center;">
1/2 lb. Bacon </div>
<div style="text-align: center;">
(my preference is a nod to Butertown's past: Fisher's Hickory Smoked bacon)</div>
<div style="text-align: center;">
Thyme</div>
<div style="text-align: center;">
Chili powder</div>
<div style="text-align: center;">
3 Bay leaves</div>
<div style="text-align: center;">
1 T Homemade Chili Sauce (or your favorite chili sauce)</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
Fresh cracked black pepper</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYcNrZaOS6Tddhd_M3HZ03Ynt5dk7I5kD60V2egwm33FKemAEgpykxXZ6MQzRKW1lEHCNorqMi8wu5eOu_a5WPECOQVoy1-YSOsKUD4x8sLnTlEE-UW-lutbE5X4av20S6SrQJ2N3La9e/s1600/2012-12-30+18.53.07.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikYcNrZaOS6Tddhd_M3HZ03Ynt5dk7I5kD60V2egwm33FKemAEgpykxXZ6MQzRKW1lEHCNorqMi8wu5eOu_a5WPECOQVoy1-YSOsKUD4x8sLnTlEE-UW-lutbE5X4av20S6SrQJ2N3La9e/s320/2012-12-30+18.53.07.jpg" width="240" /></a>Get yourself a nice big pot and soak those beans. You can choose quick soak or overnight--overnight is usually the recommended. They will cook thoroughly with the rest of the ingredients. When the beans are soaked, drain the water and rinse the beans. Reserve.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In the bottom of your large pot fry the bacon over medium low heat. This temperature will keep the smoke level low, while rendering the fat you need to flavor the beans. Right when the bacon gets crispy, add the onion and sauté until soft and translucent. At this time add the garlic and sauté until you can smell its fragrance. Before you add the black eyed peas you need to add the thyme, chili powder, and chili sauce, then stir around to toast a little bit. Do not add salt yet...there is plenty of salt in the bacon and we'll adjust the seasonings at the end.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWZk832dR_e14rjZG_OmO2a5dFgKnTkDV6uQigVsZ151mGLoSjYGEZHQ-KkMi3pcPLRUgkkhrWOKYVp7DtsdZBPcuZWzSPwQRV9RWMupVokgl_H89jXlsECtP88HkNQl-PuAQvh-KH8Z_/s1600/2012-12-30+19.02.10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSWZk832dR_e14rjZG_OmO2a5dFgKnTkDV6uQigVsZ151mGLoSjYGEZHQ-KkMi3pcPLRUgkkhrWOKYVp7DtsdZBPcuZWzSPwQRV9RWMupVokgl_H89jXlsECtP88HkNQl-PuAQvh-KH8Z_/s200/2012-12-30+19.02.10.jpg" width="150" /></a>Finally, you add the beans and stir until combined. Add 8 Cups of water and bring to a rolling boil. After that you simply lower to a simmer and tilt a lid on it. From there on you can go take a nap, start a movie marathon, or do whatever you think will take 2.5 hours of your time. I like to check on my beans every once in a while just to see how the flavors and aromas are developing, and to see if there needs to be more water added.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFKmDrRleLLCuGuBanTLUCAAFTope87xaXRl7CkNgsAgR5uY4HTrqH5wZleYyLU1CJ90VuKchRU2l9wx0pBCXiO-5C4OKu6J3CegNU9GjYmLbPe7LeJvcEnTbAvN0RfrsGkQTZHW5-AZ4/s1600/2013-01-01+12.12.16.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFKmDrRleLLCuGuBanTLUCAAFTope87xaXRl7CkNgsAgR5uY4HTrqH5wZleYyLU1CJ90VuKchRU2l9wx0pBCXiO-5C4OKu6J3CegNU9GjYmLbPe7LeJvcEnTbAvN0RfrsGkQTZHW5-AZ4/s320/2013-01-01+12.12.16.jpg" width="240" /></a>After those two and a half hours you will have some phenomenal black eyed peas. Season to taste with salt and black pepper.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This is best served over rice or with a healthy side of cornbread. I can feel the good luck sweeping over me already!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy and best of luck and prosperity for 2013! Let's make it a good one!</div>
<div style="text-align: center;">
<br /></div>
</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-83483850456195349632013-01-05T18:47:00.001-05:002013-01-05T18:47:57.362-05:00Quick and Warm Winter Breakfasts: Pan-fried apples and Oatmeal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSSHlK2GYcOW_MOCnUrKDKjeisTggyRvnTYAL4qbuXiKp64A2b54eC6kW50D3L2TW2cMJAW1XtA96agqqlaaCQZO3wVcFFNqsKG4suC-avv8JKePbAorkv_GiFn1WNk2LGF6ZidhOmUii/s1600/2012-12-24+09.33.21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSSHlK2GYcOW_MOCnUrKDKjeisTggyRvnTYAL4qbuXiKp64A2b54eC6kW50D3L2TW2cMJAW1XtA96agqqlaaCQZO3wVcFFNqsKG4suC-avv8JKePbAorkv_GiFn1WNk2LGF6ZidhOmUii/s320/2012-12-24+09.33.21.jpg" width="320" /></a>I lived in Austria for a year while studying abroad. During that year, the winter was the longest I can ever remember. There was a time when the sun didn't shine for 40 days, and the majority of those days were swirled in snow storms. I actually do have those stories of walking miles to school in snow up to my shins. Still, wouldn't trade those memories for the world!<br />
<br />
The best part of that winter though was waking up and knowing that a warm breakfast was in my near future. We had so much fun sharing our recipes among our six roommates and five hungry neighbors (who were just as much our roommates) from muffins to breads to omelets to crepes and finally to today's recipe: pan-fried apples and oatmeal. This quick and easy breakfast is warming to the soul and will keep you well-filled until lunch, or perhaps beyond!<br />
<br />
<div style="text-align: center;">
<b>Pan-Fried Apples and Oatmeal</b></div>
<div style="text-align: center;">
1 Apple, cored and sliced thin</div>
<div style="text-align: center;">
1/2 C Oatmeal</div>
<div style="text-align: center;">
2 T Butter</div>
<div style="text-align: center;">
Brown or raw sugar</div>
<div style="text-align: center;">
Cinnamon</div>
<div style="text-align: center;">
Cardamom </div>
<div style="text-align: center;">
Apple cider (or water)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Heat the butter over medium heat in a large skillet. Add about a tablespoon of sugar and your seasonings and melt into the butter. Add the apples and fry in the sweet seasoned butter until they begin to soften. After a few minutes you can add the oatmeal and fry it up with the apples. When the oatmeal begins to toast you can add in your liquid. We added apple cider and it was amazing! I normally add water, so that works too, but the cider really packed a punch of flavor. Finally, put a lid on it and lower the heat. The oatmeal should soak up all of the liquid and you will be left with a glorious bowl of happy, warm breakfast.</div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wgI_nVJuYGU8hroyHjXocOfLXQyq4mvSPKgE3DPtNi7rZXkhg4E98zjBXvwKHDMlYsnBBoVZu-bq95tM0ZANANP5jTFaPRyTt5bplhCJktaxCIyacCaiQ4OFhHN96-pI2bzJ90Ia_F6K/s1600/2012-12-24+10.03.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-wgI_nVJuYGU8hroyHjXocOfLXQyq4mvSPKgE3DPtNi7rZXkhg4E98zjBXvwKHDMlYsnBBoVZu-bq95tM0ZANANP5jTFaPRyTt5bplhCJktaxCIyacCaiQ4OFhHN96-pI2bzJ90Ia_F6K/s320/2012-12-24+10.03.28.jpg" width="240" /></a></div>
<br />
<div style="text-align: left;">
Bon appétit!!</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com2tag:blogger.com,1999:blog-2934589406101680002.post-5481579650719352372013-01-02T11:45:00.001-05:002013-01-02T11:45:28.821-05:00A Meal to Celebrate: Simple Salmon, Roasted Fennel and Potatoes, and Asparagus with Fennel-Orange Gremolata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyjqzokvkuXSWLj-MqXsfuiXupTFRGsZWeKDJzBDfU41u4lmoXozMFuQz3gNv1ny9QttENRTrYRVUF6CIMXXs9iSQKISG-Nad6j_8OLR__eeZzsptQ3L9p3fcLtuzLqnQnWtp2Vx17GKr/s1600/2012-12-24+22.42.09.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyjqzokvkuXSWLj-MqXsfuiXupTFRGsZWeKDJzBDfU41u4lmoXozMFuQz3gNv1ny9QttENRTrYRVUF6CIMXXs9iSQKISG-Nad6j_8OLR__eeZzsptQ3L9p3fcLtuzLqnQnWtp2Vx17GKr/s320/2012-12-24+22.42.09.jpg" width="320" /></a>The Handsome Spaniard and I were fortunate enough this year to be able to spend Christmas together. The trip was full of fun and frivolity all around Louisville, and there wasn't a bad day among the festivities. We were always with good friends, enjoyed some fantastic nibblies, and celebrated the holiday as we all should, with smiles and tons of laughter.<br />
<br />
The best meal we had, in my opinion, was one that we prepared together. Dilled salmon baked in the oven, roasted fennel bulb and potatoes, and asparagus with fennel-orange gremolata. For dessert we still had a little Spanish turrón leftover...if you've never tried turrón, it comes in many forms, but the traditional one is a sweet made of almonds and honey and is so incredibly delicious.<br />
<br />
Sounds like a lovely meal, right? It helped to be in the best company in the world, at a table set with flowers and Christmas decorations. It's the small details that make the most unforgettable moments :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYa9IGebiOM-kUlIcqAI-NjpMfalmk3m399wqqgCbNfW9bKvDhYR9Pz2bfaGSnO-98brVceizDlOkmn928Syuc1W4P7K-D4TWwYHmB67jCWX6XkgnXssuHz2OAjVaH8LcutUkh9fw9ZZ1/s1600/2012-12-24+22.37.09.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNYa9IGebiOM-kUlIcqAI-NjpMfalmk3m399wqqgCbNfW9bKvDhYR9Pz2bfaGSnO-98brVceizDlOkmn928Syuc1W4P7K-D4TWwYHmB67jCWX6XkgnXssuHz2OAjVaH8LcutUkh9fw9ZZ1/s320/2012-12-24+22.37.09.jpg" width="320" /></a></div>
For the salmon, I followed Mark Bittman's recipe, because salmon really is something that you should keep as simple as possible, especially if it is delicious wild Alaskan salmon. I melted a few tablespoons of butter in the oven pan in a 425º oven. I threw some dill in there and let it melt with the butter for about two minutes before throwing the salmon skin-side up on the hot pan. I let that sit in the oven for about 5 minutes, at which time I removed the skin (it peeled off like a dream), flipped it over, and returned it to the oven for another couple of minutes. We like our salmon underdone, so if you like it more well then you should add a little more time.<br />
<br />
The fennel became the star of the side show, bringing its delightful flavor and its many variations to the table. For the roasted potatoes and fennel bulbs we simply peeled and quartered red potatoes, and cut the fennel bulb, green stalks removed and fronds reserved, about the same size as the potatoes. Tossed it simply in olive oil, salt, and pepper, and roasted that up for about 40 min in a 375º oven. This side stayed warm set on top of the stove while the salmon was cooking.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11UrnnJS6VI0wiHfFC_bdhMSi38mwDNXJLnnP5jiNaBKvsgSiWB9uYESVHE8kic7CHGOZqLu6cf5ONE6yj-PdRu67cQVnRfA3ElceHzzvEWzP1l-YjCt7Dj4Wrlyoq6dqKVts69KFpuw/s1600/2012-12-24+22.37.00.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB11UrnnJS6VI0wiHfFC_bdhMSi38mwDNXJLnnP5jiNaBKvsgSiWB9uYESVHE8kic7CHGOZqLu6cf5ONE6yj-PdRu67cQVnRfA3ElceHzzvEWzP1l-YjCt7Dj4Wrlyoq6dqKVts69KFpuw/s320/2012-12-24+22.37.00.jpg" width="240" /></a>The asparagus received a quick sauté in olive oil over medium high heat, then I topped it for a few minutes to cook through just until tooth tender...not soggy! The gremolata I prepared was not a true gremolata because I was lacking fresh parsley, but what we did make was a perfect compliment to the asparagus. I took 1/4 cup of olive oil and mixed in the zest of 4 clementines, and the chopped fronds of the fennel...a little salt and we reached perfection. It was light, the citrus rocked out the asparagus, and it was even nice drizzled atop the roasted potatoes and fennel bulb. I used the extra gremolata on toasted bread for the next few days.<br />
<br />
If everything is prepped and ready, this is a really easy meal to time and bring out fresh. The natural presentation is beautiful and full of color, a perfect addition to a festive table.<br />
<br />
I hope that your holiday celebrations were as magical and wondrous as mine! As you prepare for the New Year, I hope that you have many more great reunions and meals to share.<br />
Happy New Year!<br />
<br />
See you in 2013!Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com2tag:blogger.com,1999:blog-2934589406101680002.post-78761097154347109192012-12-29T13:28:00.000-05:002012-12-29T13:28:24.610-05:00Complimenting the Snow with Tempura OkraChristmastime has passed and I'm back to pay a little more attention to the archives of Louisville Lady Gourmet. I really hope that you, dear readers, had as much inspiration for culinary greatness as I did over the holiday. In my free time, I was combing the massive collections of recipes that were flooding from my fellow bloggers and food writers, and boy was I excited. I also reviewed some traditional methods that I want to perfect and keep in my culinary arsenal.<br />
<br />
The New Year is on its way (can you believe it?), so that means making new goals and trying new things...at least for me. I really want to investigate a few styles of cuisine that I have experienced or even cooked before, but want to see what I can do with the ingredients we have here in our fair city.<br />
<br />
I got started early on my goals by tackling Tempura. I believe that anyone who tries tempura is truly amazed at what the Japanese have done to fried food. Tempura, if prepared correctly, is minimal on the grease, texturally exciting, packs massive taste from both the batter and the fresh ingredients, and is completely addictive. Oh yes, addictive.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8kx9sBo7FynNdlJr9QA6v9ZsEFkaTuXZBInhA_Z-E4lDGEtn_kIHYfoEmcbI2U_V84YdFgBxzmxP1gH-80IIJYnv4bylb2Ql0z4T9ITaaSQB08j9JmDSLRpdiJqenvzwVKZVWNsRNwnj/s1600/2012-12-24+21.55.55.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8kx9sBo7FynNdlJr9QA6v9ZsEFkaTuXZBInhA_Z-E4lDGEtn_kIHYfoEmcbI2U_V84YdFgBxzmxP1gH-80IIJYnv4bylb2Ql0z4T9ITaaSQB08j9JmDSLRpdiJqenvzwVKZVWNsRNwnj/s320/2012-12-24+21.55.55.jpg" width="320" /></a></div>
So, what can you tempura fry that excites the Louisville palate? Only one of my most favorite foods in the entire world: Okra! I fried the okra whole, and doing so yielded an ethereal taste-bud explosion. The whole okra was beautifully crispy on the outside and was not soggy at all in the center. The okra seeds in the middle have always been my favorite to eat, and this tempura okra kept the seeds moist for optimum popping.<br />
<br />
For seasoning, I simply went for salt and chili powder to give it a little kick. I felt like a tempura dipping sauce would have been a little much...and might not allow the integrity of the okra to shine through. Being the first time trying it, I wanted to get the full effect. I think that a lighter sauce, perhaps with a citrus base instead of soy base would go well with these. Honestly, I was satisfied just popping them in my mouth until they were all gone.<br />
<br />
Let's get on with the tempura technique. I think that the <a href="http://www.saveur.com/article/Video/VIDEO-How-to-Make-the-Perfect-Tempura">tutorial by Chef Tadashi Ono via Saveur</a> is spot on. I'll outline what I did here and you can check out the video and tutorial on Saveur from there!<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Tempura Okra</b></div>
<div style="text-align: center;">
2 1/2 C Cake flour</div>
<div style="text-align: center;">
2 Egg yolks</div>
<div style="text-align: center;">
2 C Ice water</div>
<div style="text-align: center;">
1/4 C Crushed ice cubes</div>
<div style="text-align: center;">
Fresh Okra</div>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqEs0j_rXOuC3TC-V56DFiQuPJULDDL_vh-GtIsvaBkN-SqdnSXM0aFautYmwpFXkO-TLv-Vu0PH4Is4fcpHBGGsl1kz60px94YlvsPZhGMtUbEcpJDO8c7gH1DLCcIfjD4rt9OfF8hDQ/s1600/2012-12-24+21.36.29.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnqEs0j_rXOuC3TC-V56DFiQuPJULDDL_vh-GtIsvaBkN-SqdnSXM0aFautYmwpFXkO-TLv-Vu0PH4Is4fcpHBGGsl1kz60px94YlvsPZhGMtUbEcpJDO8c7gH1DLCcIfjD4rt9OfF8hDQ/s320/2012-12-24+21.36.29.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dredging in cake flour first</td></tr>
</tbody></table>
This recipe can be used for any vegetable, herb, or meat that you want to cover in a perfect tempura batter. If you are going for meat, shrimp is the most popular and delectable. Vegetables should be in uniform shapes, you can even tempura herbs--my favorite is tempura parsley...it's like eating bright, flavorful lace. Make sure that everything is prepared before you even start on the batter. That means whatever you are frying needs to be washed, dried, and brought to room temperature. This will maximize crunchiness.<br />
<br />
Heat a cast iron skillet with about an inch of canola or vegetable oil to 360º add 1/4 C sesame oil before you start frying for that authentic tempura flavor. Plus, it smells awesome! If you don't have a thermometer, check the temperature with the batter. The batter should bead and immediately rise and bubble to the top.<br />
<br />
Put 1/2 C cake flour on a plate to dredge the okra in first. This step will help the tempura batter adhere to the okra. You can dredge them before your prepare the tempura batter to ensure that the batter is fresh. When the flour from dredging and the batter meet, you get that quintessential tempura batter with crispy bits intact!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmK_Na6gQ490ZSuQKLYZEy7hR2yNcB5-zbY9lUfVTJj0kBJELI8K5jde2rbESlLQ_oX1Facmqx_nbRraY1NcI1K4dJSkR1Vt4c7gYbiwO_dolsUX1jKt17ODrVTs5qWq14pYb9FPpAj4_-/s1600/2012-12-24+21.34.02.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmK_Na6gQ490ZSuQKLYZEy7hR2yNcB5-zbY9lUfVTJj0kBJELI8K5jde2rbESlLQ_oX1Facmqx_nbRraY1NcI1K4dJSkR1Vt4c7gYbiwO_dolsUX1jKt17ODrVTs5qWq14pYb9FPpAj4_-/s320/2012-12-24+21.34.02.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempura batter mixing with 4 chopsticks</td></tr>
</tbody></table>
Now for the magical batter.<br />
Place two egg yolks in a large bowl. Using two chopsticks mix the yolks with 2C ice water, ice included. This reduces gluten absorption. Then grasp four chopsticks and hold upright so that they make a square in the bowl. Do not use a whisk, do not use a fork, just take the chopsticks without fear (and a little practice), and gently incorporate the flour with the egg-water mixture. Your batter should be lumpy because those flour bubbles are gold. The batter will reach the consistency of heavy cream. At this point your oil should be hot and your okra should be dredged and ready for action!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDewwU0gRYL3nkz0_Nx2gzMduxJm1YV_-sJ7yqrMXl3zzO_bBnrbnwzYYKtXQLwTvB3rReU83_1ttwFvkAuQhyphenhyphenIyZLZJeNLKrzK2TkF2g0enyJSRp3y_5TrXiKU01iMXnPa97yiW3Qq8E/s1600/2012-12-24+21.46.08.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDewwU0gRYL3nkz0_Nx2gzMduxJm1YV_-sJ7yqrMXl3zzO_bBnrbnwzYYKtXQLwTvB3rReU83_1ttwFvkAuQhyphenhyphenIyZLZJeNLKrzK2TkF2g0enyJSRp3y_5TrXiKU01iMXnPa97yiW3Qq8E/s200/2012-12-24+21.46.08.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leave room for even frying!</td></tr>
</tbody></table>
Using just two chopsticks now, pick up the dredged okra one piece at a time and swipe it through the batter and directly into the hot oil. Do this quickly until you have filled up the pan about 3/4 full. The okra needs to have enough room to cook evenly and not stick to itself. Make sure that they have room. Gently stir and take your chopsticks to drop more batter on top of the okra pieces. If you have some pieces left over, you can strain those out and serve them as a bed for the tempura or reserve them for toppings on salads. After about 2-3 minutes they should be fried. The color should be just turning to golden...not brown, not white as the batter, but just thinking about turning. Then quickly remove the okra and put them on a baking sheet lined with paper towels.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejbbUFqK6ipcdaEp9dutOzm8h6wLVJDNvtBctxfZWZ6z8HxxcBzd7gQPp8s8v4qtTgbu38f2wJqfvPcw9NZfOAqxS9D-2YJEe_CeaABucC2lOTwN8UCEo7_hmMFKM081ZQUJRdcY-kOqm/s1600/2012-12-24+21.46.13.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejbbUFqK6ipcdaEp9dutOzm8h6wLVJDNvtBctxfZWZ6z8HxxcBzd7gQPp8s8v4qtTgbu38f2wJqfvPcw9NZfOAqxS9D-2YJEe_CeaABucC2lOTwN8UCEo7_hmMFKM081ZQUJRdcY-kOqm/s320/2012-12-24+21.46.13.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drain on towels</td></tr>
</tbody></table>
<div class="" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
Fry in batches until you are all out of okra. Remember to sprinkle with seasoning while hot. Then immediately consume with joy and happiness knowing that you can take techniques from across the world and transform our ingredients here at home. Stay curious and stay hungry!</div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdChimbKCR48z_DE7M0TpBsG7MCmW4SifFOqWyjgwGKc4fbJYTQnCoeLW1G3zOx9yAUALqZH8w9cp2cs4lr70gmzrxoC83DhwACmmBTlwEWki3nDwpiVROlOWUmjIQQDeMh2KAlXqxmJT/s1600/2012-12-24+21.56.04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdChimbKCR48z_DE7M0TpBsG7MCmW4SifFOqWyjgwGKc4fbJYTQnCoeLW1G3zOx9yAUALqZH8w9cp2cs4lr70gmzrxoC83DhwACmmBTlwEWki3nDwpiVROlOWUmjIQQDeMh2KAlXqxmJT/s320/2012-12-24+21.56.04.jpg" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0amBLspTF6sIfsAjv59im5BNJXEt3OwYo1F2aYwslMLw5v1i_O3JEPAz1fC778IFpsIqgFa77wt89F_XasiHCGUN4P6Ga9iZ2Xq7Wm0lHoA4SBa9F91kyAXcs71VF1zbcdF8VBjP_lRk/s1600/2012-12-24+21.56.10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0amBLspTF6sIfsAjv59im5BNJXEt3OwYo1F2aYwslMLw5v1i_O3JEPAz1fC778IFpsIqgFa77wt89F_XasiHCGUN4P6Ga9iZ2Xq7Wm0lHoA4SBa9F91kyAXcs71VF1zbcdF8VBjP_lRk/s320/2012-12-24+21.56.10.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final product! Eat away!</td></tr>
</tbody></table>
めしあがれ!<br />
<br />
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-16174878819660667442012-12-22T21:03:00.001-05:002012-12-22T21:03:12.779-05:00Sweet Holiday Happiness: The Best Chocolate Chip Cookies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJSrTGb2engXFFTdEBuStlmNnbDvsv8CTQhh7lC4Pjjln01mkDIPY-tpPX-Vblff7tTXkDF1AjWdpztP0xcmyViOM2XI1gBw-MsoIMMoINhuxgdohyphenhyphenWXuN561fbhyphenhyphenBG7IXXDOIzCOzfiL/s1600/2012-12-08+19.32.37.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJSrTGb2engXFFTdEBuStlmNnbDvsv8CTQhh7lC4Pjjln01mkDIPY-tpPX-Vblff7tTXkDF1AjWdpztP0xcmyViOM2XI1gBw-MsoIMMoINhuxgdohyphenhyphenWXuN561fbhyphenhyphenBG7IXXDOIzCOzfiL/s320/2012-12-08+19.32.37.jpg" width="239" /></a>I know, I know... it has been far too long since I have posted, but I do have a great excuse! The Handsome Spaniard is in town for Christmas and we have been busy celebrating and I have been busy preparing everything!!! Anyways, amongst all of this happiness, I have definitely had some delicious meals lined up. Today, however, I will share a sweet treat with you...the best chocolate chip cookies in existence.<br />
<br />
Now, I will warn you that this is purely chocolate chip, nothing else special to add texture or complex flavors. Yes, it is weird coming from my kitchen, but again, I am not a natural baker :) That is usually left up to my dear roommate. My goal though is to build up a base of staple baking recipes so that I can hold my own in the kitchen, no matter what's thrown at me. I also have a brownie recipe that kicks ass, but I'll have to bring that up another day!<br />
<br />
These cookies were a dream! I made them as big as my outstretched hand, because let's be honest, cookies shouldn't be the size of half dollars--that's just wrong. They were soft in the center with a slight crunch, and they could be reheated to softness even after a few days. Perfect with tea, a nice breakfast (for the soul not your health), a good ending to lunch, the possibilities for cookies are endless--I'm sure I don't have to tell you that!<br />
<br />
While on the search for this recipe, I went to my normal go-to references like Epicurious, Bon Appetit, Gourmet, various food blogs, and of course my recipe book collection, but I found that a basic chocolate chip cookie recipe was not really part of my arsenal of great recipes. Then I was taking a listen to Lynne Rossetto Kaspar on the Splendid Table and I thought that she must have a published recipe on the best chocolate chip cookies ever...and sure enough, there they were.<br />
<br />
There are times when a warm chocolate chip cookie out of the oven is just what you need to make a rainy day happy, a rough day at work a little more tolerable, and to keep that chocolate craving from taking over your life! Cozy up with your mixer and preheat that oven...it's time for some cookies!<br />
<br />
<div style="text-align: center;">
<b>Best Chocolate Chip Cookies</b></div>
<div style="text-align: center;">
<span style="-webkit-text-size-adjust: none; font-family: Times, 'Times New Roman', serif; font-size: 16px; line-height: 22px;"><a href="http://www.splendidtable.org/recipes/chocolate-chip-cookies">Adapted from David Leite via The Splendid Table</a></span></div>
<span style="font-family: Times, Times New Roman, serif;"><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 cups minus 2 tablespoons (8-1/2 ounces) </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">cake flour</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-2/3 cups (8-1/2 ounces)</span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"> bread flour</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-1/4 teaspoons </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">baking soda</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-1/2 teaspoons </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">baking powder</span></div>
</span></span><span style="font-family: Times, Times New Roman, serif;"><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 Sea salt</span></div>
<div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2-1/2 sticks (1-1/4 cups) </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">unsalted butter, softened</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-1/4 cups (10 ounces) </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">light brown sugar</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup plus 2 tablespoons (8 ounces) </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">granulated sugar</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">large eggs</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">natural vanilla extract</span></div>
</span><span class="amount" style="-webkit-text-size-adjust: none; border: 0px; font-size: 16px; font-style: inherit; line-height: 22px; margin: 0px; padding: 0px; text-align: center; vertical-align: baseline;"><div style="text-align: center;">
<span class="amount" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">1-1/4 pounds </span><span class="”name”" style="border: 0px; font-style: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">dark chocolate chips</span></div>
</span><span style="-webkit-text-size-adjust: none; font-size: 16px; font-style: inherit; line-height: 22px; text-align: center;"><div style="text-align: center;">
<span style="font-style: inherit;">Vanilla Sugar</span></div>
<div style="text-align: center;">
<span style="font-style: inherit;">Dark Chocolate Sugar</span></div>
<div style="text-align: center;">
<span style="font-style: inherit;">Orange Fleur de Sel</span></div>
<div style="text-align: center;">
<span style="font-style: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolO1z4MpByLq75jyxOlMN63vgNUV56t__m09JzN8vR4EGX49rKETuwxwpf-2HT-C4z2lK9oNSnOlc6UX5BeCXU7mB0WzKVQMBMoFLm-DZ5ugkrIsu4Vf5Ha2Em5qtWevCC3GeAlqENNmG/s1600/2012-12-08+18.07.45.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolO1z4MpByLq75jyxOlMN63vgNUV56t__m09JzN8vR4EGX49rKETuwxwpf-2HT-C4z2lK9oNSnOlc6UX5BeCXU7mB0WzKVQMBMoFLm-DZ5ugkrIsu4Vf5Ha2Em5qtWevCC3GeAlqENNmG/s320/2012-12-08+18.07.45.jpg" width="239" /></a></div>
<div style="text-align: left;">
<span style="font-style: inherit;">Okay, so as far as I can deduce, baking is as simple as measuring accurately, mixing up your dry ingredients and your wet ingredients and then incorporating them together. Finally you throw it all in an oven at some set degree and you wait between 8 min- 1 hr for whatever it is you are cooking to puff up into happiness. That's the approach we're taking with these cookies too!</span></div>
<div style="text-align: left;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">First you need to sift the flours, baking soda, baking powder, and salt in a bowl. Reserve.</span></div>
<div style="text-align: left;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">Cream the butter and all of the sugars together in a mixer with a paddle attachment. They should be so creamy they look like fluffy, buttery sugar clouds whipped into ribbons in your bowl. Add the eggs one at a time and mix thoroughly between each egg. When that's done mix in the vanilla!</span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gGu5HI3pJelcNJRRPJtWHmi9N1iKrPRYZ4LtifSHz9buGE4BHk_FDmCj8jGYmspp7tGoucBT7tdOZLGZMw9iZWRWGN3a1tjCgUYusJb9sW7nWlyKkYbEjxt1hSPQaVUFbWn6Ngj8oGeL/s1600/2012-12-08+18.33.41.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7gGu5HI3pJelcNJRRPJtWHmi9N1iKrPRYZ4LtifSHz9buGE4BHk_FDmCj8jGYmspp7tGoucBT7tdOZLGZMw9iZWRWGN3a1tjCgUYusJb9sW7nWlyKkYbEjxt1hSPQaVUFbWn6Ngj8oGeL/s320/2012-12-08+18.33.41.jpg" width="239" /></a><span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">Mix in the dry ingredients on the low setting until just incorporated. Add the chocolate chips and fold them into the dough until just combined. You just made chocolate chip cookie dough! I feel like I eat half of the dough before it gets in the oven...this dough is irresistible...mmmmmmmmmmmmmm!!!</span></div>
<div style="text-align: left;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">I cooked these in a preheated 350º oven for 19 minutes on baking sheets lined with parchment paper.</span></div>
<div style="text-align: left;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">When they came out of the oven, we added a little sprinkle of something special while they were still hot. My choice is definitely the orange fleur de sel---it put the basic chocolate chip cookie into the realm of incredibly awesome. We also had vanilla sugar and dark chocolate sugar, which were wonderful as well...I think I would be a little more heavy handed with the sugars to get the same wow effect as the fleur de sel--but that really makes it special.</span></div>
<div style="text-align: left;">
<span style="font-style: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-style: inherit;">Finally, stack these babies up and give them to everyone you know. Share them over a tall glass of milk with your neighbors, bring them to work, sneak a few in lunchboxes to share, and make sure that you get your fair share as well. The season of giving shouldn't just be reserved for December, so tuck this recipe away and use it whenever you need a solid pick-me-up!</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUum4v32eLg2yW8uH7HVevC1kJo4bPOPLdkJsPjY5x7KXZZjBgFfiqZC0-YlZTDBuOjiQKTnJBOsZbA-fRauC0tMLXKaC-s_V1VGAxCGlxrfzDcewNeifOMs7yTRmXaRmhgild6ckY6FjJ/s1600/2012-12-08+19.19.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUum4v32eLg2yW8uH7HVevC1kJo4bPOPLdkJsPjY5x7KXZZjBgFfiqZC0-YlZTDBuOjiQKTnJBOsZbA-fRauC0tMLXKaC-s_V1VGAxCGlxrfzDcewNeifOMs7yTRmXaRmhgild6ckY6FjJ/s320/2012-12-08+19.19.46.jpg" width="320" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-style: inherit;">Enjoy!!!</span></div>
</span></span>Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-79798628274737555092012-12-12T18:01:00.000-05:002012-12-12T18:01:01.986-05:00There'll be parties for hosting...And hostesses for gifting!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1uDSmd_hYcllA6mJDNx_RePax1R8R4pMIhQ9OXW-LpYp_Q54fEZCgrY7cw7Bqgog0sjeOyhrMukFnzGAX3SESb1MSR6qPE5s1NWryUSrRAAK-hO01o3XCKO_t7pZjggF3z9cCKv209jR/s1600/2012-12-12+17.53.23.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim1uDSmd_hYcllA6mJDNx_RePax1R8R4pMIhQ9OXW-LpYp_Q54fEZCgrY7cw7Bqgog0sjeOyhrMukFnzGAX3SESb1MSR6qPE5s1NWryUSrRAAK-hO01o3XCKO_t7pZjggF3z9cCKv209jR/s320/2012-12-12+17.53.23.jpg" width="320" /></a>If you haven't yet been to your first holiday party of the season, chances are that it is coming up this week! We recently went to an open house party from a new neighbor of ours, so I can say that we've already started our merry-making outside of trimming our own tree. Also, it is about time for those work parties to celebrate the end of the year, but that's another story altogether...<br />
<br />
I want to talk today about visiting friends and family, or accompanying your significant other on their visits to friends and family for holiday parties. Today's important subject for discussion: The host/hostess gift.<br />
<br />
Let's turn back the clock a little bit so I can give you a full picture on my relationship with hostess gifts. I started throwing my own parties in college, where I was quite involved with international exchange students and getting them acclimated to Louisville. Whenever we would have them over for a big dinner or any get-together at our house, most of our guests would bring over a small token of their appreciation...mostly in the form of wine. There is even a word for this gift in German: <i>Mitbringsel. </i>It means something to bring with you. I'm just going to go right out there and say that this is a dying yet necessary art in our culture, so let's bring it back!<br />
<br />
If you have ever thrown a party you know how much time, energy, and resources goes into gathering up your loved ones and having a successful soirée. If you are going to one of these planned soirées, it is a nice idea to bring a little something to pay back the hosts' investment in your happiness, right? Most people usually throw in the required "Can I bring anything?" line, but a sincere thought into a small gift can go beyond just absorbing the gluttony of a mob of holiday guests.<br />
<br />
When I spent my time abroad and was considered an exotic foreigner (laughable, I know), I would bring something from Louisville to share with my friends. This still holds true for those of us who have to travel outside of Kentucky to celebrate the holidays with family. It's really easy for us to gift things from our hometown...the home of Bourbon...please. I also got creative and painted a plate from Louisville Stoneware, brought a small bat from Louisville Slugger, and basically raided WHY Louisville and took the store in one of my suitcases.<br />
<br />
If you are spending the holiday in Louisville though, here are some suggestions for small gifts that you may give to your hosts during your many holiday party runs. I recommend edible gifts for this time of year, and you really don't have to overdo it--it's not a Christmas present, it is a hostess gift, so it is meant to benefit that person and his/her partner or immediate family. Thus, keep it small and sweet. Some of the smallest details are the best remembered.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirddoGjbg99CsN17XKZtJXydFRS1Hk0QUbSpaw2wQQDNCICMmw50On35Dq679MzEXqI8BTBaYkqn8cSAn0LCC3RXFyGGddqIczcAEqxU7khqjbyzAL0LMyxiJVvL0aUDqVMfGH3uDegLUr/s1600/2012-08-30+20.38.11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirddoGjbg99CsN17XKZtJXydFRS1Hk0QUbSpaw2wQQDNCICMmw50On35Dq679MzEXqI8BTBaYkqn8cSAn0LCC3RXFyGGddqIczcAEqxU7khqjbyzAL0LMyxiJVvL0aUDqVMfGH3uDegLUr/s320/2012-08-30+20.38.11.jpg" width="320" /></a>If you are into canning, you can simply gift one of those half-pint jars with a sweet ribbon and a label telling your friend what is inside the can, who it's from, and perhaps how to use it. Some seasonal ideas for this could be apple butter, homemade applesauce, pumpkin butter, <a href="http://derbycityladygourmet.blogspot.com/2012/10/a-little-green-tomato-chutney-to-spice.html">Green Tomato Chutney</a>, <a href="http://derbycityladygourmet.blogspot.com/2012/09/how-to-immortalize-summer-tomatoes.html">Tomato Jam</a>, etc. Also...I have found that gifting a jar of my <a href="http://derbycityladygourmet.blogspot.com/2012/09/12-cups-of-breakfast-delicious-homemade.html">Homemade Cozy Granola</a> (in whatever combination I had made that week) is always well received, and often freaked out about.<br />
<br />
If you have a favorite brownie or cookie recipe, you can easily measure out the dry ingredients in layers in a pretty jar and attach your recipe (just add egg and milk, etc!) on a ribbon around the jar. If you are one of those people who guard their recipes like Fort Knox, and I have a bone to pick with you, this will keep your magical ratios to yourself (please, get over it...good food needs to be shared!).<br />
<br />
I have often seen this done with cocoa by mixing up their special homemade hot chocolate recipe and gifting it in a jar as well. The great thing is that it is a cinch to personalize, it is going to be enjoyed no matter what, and it is easy to whip up. Seriously...dumping stuff into a jar and tying a ribbon on it...can I make it any simpler for you? No. If you want to get fancy, here's an idea for you: Take dark cocoa powder, mix it with sugar, chili powder, and cinnamon, and gift that little Mexican-inspired hot chocolate surprise...of course you need to test out the ratios to see what you like--and then it's your recipe, not mine!<br />
<br />
Have you ever made a house seasoning? This is a cute little gift to give, and it is impressive to boot. If you have a certain combination of herbs and spices that you think rock out together, throw them in a little tin with sea salt, shake it up, put a bow on it, and label it as your house seasoning....bet you didn't think you had one of those. Now your host does too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjhexz5kjtEh1Odg3IuLwlwP1W31X5-i9fKvVyMyKjWyjYPRkC6ZCudXwybOEsWZzPpksfdodLQtYD2e6y1O2iop8tbp9JNx9K8AAhFdbSBI6I-284SNlsUiy5u7f7neNpZKrbzbWn3_o/s1600/2012-12-02+17.56.01.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjhexz5kjtEh1Odg3IuLwlwP1W31X5-i9fKvVyMyKjWyjYPRkC6ZCudXwybOEsWZzPpksfdodLQtYD2e6y1O2iop8tbp9JNx9K8AAhFdbSBI6I-284SNlsUiy5u7f7neNpZKrbzbWn3_o/s320/2012-12-02+17.56.01.jpg" width="320" /></a></div>
Finally, if you are already making an obscene amount of cookies or candies, you don't have to go out of your way to make something else...just wrap up a small amount in a cute box or a festive bag, and there's your present. Do you make a good party mix? Can you candy up some nuts? Put a bow on it and hand it to your happy host when they greet you at the door.<br />
<br />
If all else fails, your life is a mess, you are working overtime, and you just want to get to that damn party and blow off some steam, do me a favor and hit up the drive-thru at Old Town Liquors on your way to the party and at least pick up a bottle of wine. If you don't know what to get, those guys can help you out with anything, so you don't even have to worry about it!<br />
<br />
It kind of makes sense to gift to the host during this time of year...the time of great gift-giving. However, host gifts should be brought to all parties where the host actually orchestrates an evening of well-planned frivolity. You can start now!!!<br />
<br />
Happy Holidays and stay safe during all that merry-making!<br />
<br />
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-33899151623401826962012-12-08T12:50:00.001-05:002012-12-08T13:06:30.712-05:00Jack Fry's: That Semi-Clandestine Flavor ParadiseEver since I can remember, Jack Fry's has been on the tongue of special occasion celebrating Louisvillians. It is truly an establishment of our fair city, tucked in the Highlands right before Bardstown Road merges with Baxter Avenue. The shades are always drawn, a rich amalgam of teasing fragrances emerge from their kitchen, and I am caught on the sidewalk every time in a daydream of Jack's fine fare. I have a feeling they keep the shades drawn to prevent wanderers like me from pasting their faces against the glass, marveling at the works of art that come to the table. However, it goes along with their speakeasy feel too, so we'll go with that.<br />
<br />
Jack Fry's is a restaurant full of history, opening in 1933 by Jack and his wife Flossie. A more romantic story of Louisville couldn't be better told, complete with "back room" bookkeeping and bootlegging, and a love of sports and our beloved thoroughbreds. A walk into the restaurant today transports you straight back to that era, frozen in time by the myriad of photographs and memorabilia displayed liberally and delightfully throughout the entire dining area. It's funny to think that it once had a brief hiatus as a Mexican restaurant, before returning to its former glory.<br />
<br />
Today, Jack's is a restaurant that continuously serves up fine cuisine from the very soul of our hometown. Although it is not quite within my means to visit Jack Fry's with any regularity, it is and has been one of my favorite spots to celebrate a special occasion. On this particular visit, we were celebrating my mother's birthday, and seeing as that Jack Fry's is her favorite restaurant, we were more than happy to oblige.<br />
<br />
We were kindly greeted at the door and quickly led to our seats (I would recommend making a reservation, especially on the weekend and during the holiday season...good luck during Derby). Our waitress was pleasant and attentive, delivering baskets of bread and their just whipped butter cream happiness on the side. The specials were recited as we swooned in our upright chairs, and we were soon faced with making a very important decision: what were we going to eat for dinner?!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrocdi83tMYEfwN89wChr8r4ucebWt3jS1MBgF_HGp2ocB7tGTyQrPxx64Ku0EW8gWdhlbOY0IcR6fKyCNqUOp7x9wdNkd2Xp3FnvlfZSnosiVrjbrI40VAb7S3TnqYAqgr9GEwpYBqP_/s1600/2012-11-30+18.09.48.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrocdi83tMYEfwN89wChr8r4ucebWt3jS1MBgF_HGp2ocB7tGTyQrPxx64Ku0EW8gWdhlbOY0IcR6fKyCNqUOp7x9wdNkd2Xp3FnvlfZSnosiVrjbrI40VAb7S3TnqYAqgr9GEwpYBqP_/s320/2012-11-30+18.09.48.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beef Filet</td></tr>
</tbody></table>
My mother and sister settled on the beef filet served on a crispy potato cake (an unforgettable combination of textures and flavors, causing my mom and sister to uncharacteristically order the exact same dish), with asparagus and prosciutto served with a sinful sage beurre blanc sauce and rounded off with parmesan. You can cut this filet with a fork and the elements of this plate pieced together on a fork will subsequently melt in your mouth. Please, just writing that description makes me relive the moment...give me a second to read that over again 50 more times...<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYBMaXeASjmFWZGriaLSj6h9b7dvijIBi7LfnPx12nCUQMoh8CeJe4ZtWA2nbbl7VA9YDlfXp0Zr9YWxoycdPasvYU8xD8G0hySUK6fVGx-ihhn1M3Xf4HF9GbJcvkptHZ8gIMLpJPlf7/s1600/2012-11-30+18.09.15.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYBMaXeASjmFWZGriaLSj6h9b7dvijIBi7LfnPx12nCUQMoh8CeJe4ZtWA2nbbl7VA9YDlfXp0Zr9YWxoycdPasvYU8xD8G0hySUK6fVGx-ihhn1M3Xf4HF9GbJcvkptHZ8gIMLpJPlf7/s320/2012-11-30+18.09.15.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Shank</td></tr>
</tbody></table>
<br />
...Okay, that's out of my system.<br />
<br />
On my side of the table, I decided to go with the lamb shank. If I'm going to spring for Jack Fry's I like to try something on their menu that I know only Jack's can get right. It is a special occasion after all. Served garnished with garbanzos, Spanish Marcona almonds, prunes, and golden raisins, the lamb shank was slow-braised with vegetables until only their deep sweetness could tell their story. Finally, it was scattered with sesame seeds that happily danced in the sauce waiting to be sopped up by the lamb shank. The meat literally fell off of the shank with the slightest whisper of movement. I merely had to think about using the fork, and there it was, ready to bring on the food coma. I was happy to submit.<br />
<br />
For birthday dessert, a sweet individual chocolate chip bundt cake was presented topped with a house-made scoop of ice cream and a birthday candle, drizzled happily with a sweet salted caramel sauce. Three of us helped devour it and we were more than satisfied. It was the perfect amount of sweetness to bring us down from our savory adventure of a few minutes before.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKFH2pdbo3RrcyMzAIjok-krjK4nzXPrtovqkQhZX_xgeaRHlXSRdxDy8pxIro3ROy4orfX1kSAiK5F4SJDiH3aU_TwpBL7ZxWtlQG1oBThZ045mzXF_3im2H9HZ6wfje0iTX_FVNHRnQ/s1600/2012-11-30+18.32.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDKFH2pdbo3RrcyMzAIjok-krjK4nzXPrtovqkQhZX_xgeaRHlXSRdxDy8pxIro3ROy4orfX1kSAiK5F4SJDiH3aU_TwpBL7ZxWtlQG1oBThZ045mzXF_3im2H9HZ6wfje0iTX_FVNHRnQ/s320/2012-11-30+18.32.14.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
We took a moment of reflection before the check arrived, and everyone was very joyfully satiated. Another successful birthday celebration. When's the next one?<br />
<br />
Jack Fry's<br />
1007 Bardstown Rd.<br />
Phone: 502.452.9244<br />
Website: http://www.jackfrys.com/<br />
Email: jfrys@bellsouth.net<br />
<br />
They also feature live jazz nightly, and are available for carry out!<br />
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com1tag:blogger.com,1999:blog-2934589406101680002.post-75485584322687722542012-12-07T15:06:00.000-05:002012-12-07T15:06:06.310-05:00Latkes for Hanukkah!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-dU9clYlT-7kuMkCXP_pN_qvDA-jiwyC-c3mpcPRYQIClWLt9NUTcsYXHfimkFD5WFFEJd_tnmUmWUS4sCu1abql-0Tus5N3_RfcbF2as0F-pP1iq5mkNniJ0gyU7ctLrKctjXJEWML3/s1600/2012-10-13+19.04.31.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8-dU9clYlT-7kuMkCXP_pN_qvDA-jiwyC-c3mpcPRYQIClWLt9NUTcsYXHfimkFD5WFFEJd_tnmUmWUS4sCu1abql-0Tus5N3_RfcbF2as0F-pP1iq5mkNniJ0gyU7ctLrKctjXJEWML3/s320/2012-10-13+19.04.31.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Latkes with a Greek Yoghurt-Sour Cream Sauce<br />Traditionally served with Applesauce</td></tr>
</tbody></table>
The holiday season is upon us, and Hanukkah begins this weekend. For those of you who celebrate it, I'm sure you have your own family recipes. My own recipe is inspired by the original, and I make this recipe throughout the year to satisfy that fried potato craving that I know we all have :)<br />
<br />
Check out my article published today on Inside the Kitchen for Insider Louisville:<a href="http://insiderlouisville.com/news/2012/12/07/inside-the-kitchen-just-in-time-for-hanukkah-latkes/"> Just in time for the Holidays: Latkes!</a><br />
<br />
I also outline some alternatives to the pure potato pancake, including adding zucchini and carrots, different spices...and I almost forgot--adding cheese...oh yes!<br />
<br />
Enjoy and Happy Hanukkah friends!Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-21357726361738855452012-12-05T21:27:00.000-05:002012-12-05T21:27:14.389-05:00Warming Winter Soup: Potato and Leek Soup with Fresh RosemaryGetting through the winter for me means always having a hot pot of soup on the stove. I am also a fanatic of hot tea, so that goes in the same category. Whenever I enter the house and I find myself a bit peckish, I want to be able to heat up a cup of soup, crunch on some crackers, and drink some tea. At that moment, all is well in the world. Because of this habit, you all will be hearing a lot about winter soups--hope you don't mind! If you do, sorry, go check out the Recipe Box tab...I'm sure you'll find something!<br />
<br />
Anyways, winter vegetables are absolutely choice in soups due to their velvety textures, ever-present richness, and that fantastic ability to get better on second and third day reheats. As winter progresses, and we fade out of the squash season, leafy greens become more sparse, and fresh herbs are all but a wisp of the imagination, I move on to my bean-based soups and stews...that means chili! For now, we are making a soup that can survive the transition with potatoes and leeks. This lovely soup can be pureed to a silky smooth texture, even though leeks are notorious for their stringiness--this is where the hand emulsifier becomes super handy...sauces, soups, drinks, everything!<br />
<br />
This soup was made richer by adding chicken stock. This is a good opportunity to whip out that leftover turkey stock you froze from Thanksgiving. Just a bit will make a difference, but you can go purely stock instead of stock/water to cook up this soup.<br />
<br />
Another thing that I think brought out some rich flavors was tearing up the rosemary instead of mincing it like most people would. Because I knew I was going to use the hand mixer to puree everything at the end, I was able to sacrifice a few larger pieces without worry about someone's cheek getting stabbed by a stray rosemary leaf (those spineys are rough). I have found that torn herbs give a better flavor because their oils are not lost on the chopping block when you go at them with a knife. Let's get on with it already!<br />
<br />
<div style="text-align: center;">
<b>Potato and Leek Soup with Fresh Rosemary</b></div>
<div style="text-align: center;">
5 or so Red Potatoes, chopped </div>
<div style="text-align: center;">
1 Leek, whites and greens sliced</div>
<div style="text-align: center;">
Butter</div>
<div style="text-align: center;">
1 sprig Fresh rosemary</div>
<div style="text-align: center;">
4 C chicken stock </div>
<div style="text-align: center;">
(water, vegetable stock, or turkey stock works as well)</div>
<div style="text-align: center;">
Salt</div>
<div style="text-align: center;">
Black Pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvrZkoF28ZjvubboM3-zAvcW7fF4tRRiIdOHDvtBxB05ZSIaFADpnPxRMOa0apZ_zqlVKbz09RhTnM2tMzXahltMDCLqUBeVtjwqtvdbtQSlrWVoqbmtmAvAJ6RYZJllCi-_ljGsL-8xM/s1600/2012-12-02+19.57.13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKvrZkoF28ZjvubboM3-zAvcW7fF4tRRiIdOHDvtBxB05ZSIaFADpnPxRMOa0apZ_zqlVKbz09RhTnM2tMzXahltMDCLqUBeVtjwqtvdbtQSlrWVoqbmtmAvAJ6RYZJllCi-_ljGsL-8xM/s320/2012-12-02+19.57.13.jpg" width="320" /></a>That's right, without seasonings, this soup requires four ingredients. I told you it was a winter staple! Chop up the leeks and potatoes first. You can choose to keep the skin on or off of the potato. Heat a soup pot over medium-high heat and sauté your leeks in butter (2-3 Tablespoons) until they soften and just start to brown on the edges. Then add in the potatoes and lower the heat a bit, cook until they begin to soften too. There might be some potatoes and leeks sticking to the bottom, but that's okay--that's your flavor! You could splash a little white wine in there at this point to deglaze the pan and add more flavor. </div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn15TG7luC_kj8nRipTzwzCNVX-FTEFGihXrH7rPsk4JOh169u_GuUa8J9_rwqiYMgTPCX2-MoqS6tldmijWbDCP-X_AmVW8FHuQCSw2H171AFhbyVFXINcB0xCcdSeoQm6ve5qlnu7QPQ/s1600/2012-12-02+20.39.06.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn15TG7luC_kj8nRipTzwzCNVX-FTEFGihXrH7rPsk4JOh169u_GuUa8J9_rwqiYMgTPCX2-MoqS6tldmijWbDCP-X_AmVW8FHuQCSw2H171AFhbyVFXINcB0xCcdSeoQm6ve5qlnu7QPQ/s320/2012-12-02+20.39.06.jpg" width="238" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Then you add enough stock to cover the potatoes and leeks and bring to a boil. As always with soups, lower the heat and simmer for 20 minutes. That's all!</div>
<div style="text-align: left;">
<br /></div>
<br />
<div style="text-align: left;">
I served it with pecorino romano cheese, sprinkled with fresh cracked pepper and sea salt. Warming and delicious!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy this as a meal in and of itself or as a first course. I had it on the second day with a leftover lamb shank from Jack Fry's (don't worry, you'll be hearing about it). </div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-12147745911403945862012-11-29T14:59:00.001-05:002012-11-29T15:00:13.186-05:00Breakfast specialty: Louisville Lady Gourmet Eggs in a Basket!<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqV1f8RMnWKDHqlh5b3iruyMkyJyeXdQnilkp1Qc7pDY15p1k8x0dchCQZG7nDTh1y_BZjip7ZhR5tKxU6NN2lmJEcBnliLIFWl5QqiqgK2mi16nCObiZ93dirw7unU5HL307G1qyms1R/s1600/2012-11-28+11.26.27.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvqV1f8RMnWKDHqlh5b3iruyMkyJyeXdQnilkp1Qc7pDY15p1k8x0dchCQZG7nDTh1y_BZjip7ZhR5tKxU6NN2lmJEcBnliLIFWl5QqiqgK2mi16nCObiZ93dirw7unU5HL307G1qyms1R/s320/2012-11-28+11.26.27.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original Egg in a Basket</td></tr>
</tbody></table>
I can't believe I haven't written about this magnificent breakfast yet! I am pretty much known for my Eggs in a Basket. If you ever get to brunch at my house, it's either these babies or some form of pancake. This time we didn't have decent maple syrup in the house, so eggs in a basket it was.<br />
<br />
I was originally inspired to try this out when I first saw V for Vendetta, way back in the day. I think perhaps it was the reaction of Natalie Portman's character Evey, to that first breakfast with her kidnapper. She was overwhelmed with how delicious it was, and V quietly said that he had had plenty of time to master it. One of the true culinary-inspired scenes that stick out in my mind. I do think it is something to master...and I think I have, at least to my tastes.<br />
<br />
To some, mastering might mean achieving perfection in one means of preparation, and the ability to replicate that one dish flawlessly for infinity. To me, mastering is being able to truly understand the dish and how its qualities can lead to constant, always delicious, evolution. I could crack and egg in the middle of some toast frying in a skillet any day...but can I transform that by adding ingredients and techniques to make the meal special and just as tasty every time? Yes, I think I can, and that is my goal in cooking. I clearly won't be making it to Le Cordon Bleu anytime soon :)<br />
<br />
A seemingly simple breakfast: cutting a hole out of a piece of bread and frying an egg inside. But oh how many problems can arise, as well as many possibilities. You can have the heat too high and burn the bread before the egg is flippable, you can flip too soon and splatter egg all over the pan (easily redeemable, just cut around the toast and eat it as such), you can forget to season, and worst of all--you can have pale yellow yolked eggs...pure evil.<br />
<br />
From my always optimistic point-of-view, you can turn this simple dish into something truly delicious. The best way to accomplish this is to play with your seasonings. Curry and chili powder work amazing in eggs. Salt, white pepper, chili powder, and <a href="http://derbycityladygourmet.blogspot.com/2012/10/devilishly-good-hot-chili-sauce.html">Hot Chili Sauce</a> are incredible. Thyme, parsley, salt and black pepper work well with a squeeze of lemon. My recommendation is always going to be experimentation.<br />
<br />
Also, I've never tried it, but I am sure that frying up some omelet ingredients and adding that to your egg in a basket is a fine idea--especially for those of the insatiable appetite quality. Now, something I have added that is pretty much common sense, is plenty of cheese. You can mix it in with the egg, sprinkle it on top, or fry it up in the pan...I would go with romano cheese or a nice shaving of parmesan.<br />
<br />
Enough talk about your breadth of choices with this fine breakfast, let's get on with the recipe!<br />
<br />
<div style="text-align: center;">
<b>Eggs in a Basket</b></div>
<div style="text-align: center;">
Eggs (one per slice of toast)</div>
<div style="text-align: center;">
Hearty bread, preferably whole wheat or multi-grain</div>
<div style="text-align: center;">
Real unsalted butter</div>
<div style="text-align: center;">
Seasonings</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Tools:</div>
<div style="text-align: center;">
Whisk</div>
<div style="text-align: center;">
Biscuit/cookie cutter or small glass</div>
<div style="text-align: center;">
Spatula</div>
<div style="text-align: center;">
Skillet</div>
<div style="text-align: left;">
The idea is very simple, but I'm going to give you two specific variations on this, dependent on the form of the eggs. </div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk4ovqDkQjz1w1PWODl48wSRzRpzlZf_1PBXKJ1d8BasQbHlQvh42EthFUAKGj3njtfhRizH93oAqrmWpmViBZAq-PgzaRLJfEIxovk8p2R7GWcd2udHz_VijMUekWGiz2gQSrwtUSzE8/s1600/2012-11-28+11.14.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRk4ovqDkQjz1w1PWODl48wSRzRpzlZf_1PBXKJ1d8BasQbHlQvh42EthFUAKGj3njtfhRizH93oAqrmWpmViBZAq-PgzaRLJfEIxovk8p2R7GWcd2udHz_VijMUekWGiz2gQSrwtUSzE8/s320/2012-11-28+11.14.26.jpg" width="239" /></a></div>
<div style="text-align: left;">
In any case, the first thing you're going to do is cut out the center of your bread so you have a hole, also known as the basket. You can use many tools for this project, the easiest being a biscuit cutter, but if you can't find yours for the love of god, like I can't, then you can use a small glass and press it into the bread until you can pop a circle out. I also got cute with this one and made a fleur de lis basket with our handy-dandy cookie cutter. It doesn't really show up after you cook it, but it looks adorable in the pan, and you fry up the fleur de lis you cut out anyway, so I just set that on top--so the happy diner would know that it was a fleur de lis cutout. Okay, enough of my kitchiness.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I00mImiv5HVuqqPGasjbrDz_mXXB0vlxrv06f4jj43b5n3hFzQmaneWAO0WWtxMSYQ9EkownFUuT41E9xg-yihRmGfPY7qGWavo65YKXeXV47JVMdyxPofz18zmZ7rbAq20hCPDH-3u5/s1600/2012-11-28+11.24.39.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_I00mImiv5HVuqqPGasjbrDz_mXXB0vlxrv06f4jj43b5n3hFzQmaneWAO0WWtxMSYQ9EkownFUuT41E9xg-yihRmGfPY7qGWavo65YKXeXV47JVMdyxPofz18zmZ7rbAq20hCPDH-3u5/s320/2012-11-28+11.24.39.jpg" width="239" /></a>When you have cut the hole out of your bread, you need to take a moment to reflect on how you like your eggs. Here is where the two styles of preparation come in. Do you like the idea of a warm, silky flow of rich egg yolk bursting forth from the middle of your egg in a basket, just waiting to be sopped up by the surrounding buttery bread? Or would you prefer an evenly seasoned scrambled egg full of melted cheese and spices, and perhaps you're scared of the aforementioned yolk of my dreams? Those are your choices, friend.</div>
<div style="text-align: left;">
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTjBEVxWGh8fmUUvo0I9EieeYClUjh_Lm05ZSLmuf2jYBUbiWlGV0PeFc2ntaMtcUJ-Hz5p23eWP-yX_HJpKLKX0sdhyN2aoiehILBsN2x_yf783ao6lNuf_teSBmTJdlEyCEL-3evrUg/s1600/2012-11-28+11.31.39.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTjBEVxWGh8fmUUvo0I9EieeYClUjh_Lm05ZSLmuf2jYBUbiWlGV0PeFc2ntaMtcUJ-Hz5p23eWP-yX_HJpKLKX0sdhyN2aoiehILBsN2x_yf783ao6lNuf_teSBmTJdlEyCEL-3evrUg/s320/2012-11-28+11.31.39.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Louisville Egg in a Basket</td></tr>
</tbody></table>
<div style="text-align: left;">
If you want a full egg, you just crack the egg in the middle of the hole you made and go to town. If you prefer a scrambled egg, you can whisk the egg up and add cheese and salt--the other seasonings I would add while cooking in the pan for even distribution...spices tend to clump up and sink to the bottom with scrambled eggs. Then pour that mixture in the hole you made.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Your skillet should be heated pretty hot, but you will have to decrease the flame when you are cooking the egg, so as to not burn that side, and to cook the egg enough from the bottom up not to splatter it when you do decide to flip it. You can melt about a tablespoon or two of butter in the pan, and instead of buttering the other side of the bread, I just press the bread down into the butter and flip it over before adding the egg. That way, when you flip it, the other side of the bread will brown evenly and it saves on the amount of butter you need to use. If you're too scared to flip a piece of bread by hand in a hot skillet you can brush melted butter on it. Season the egg with your seasonings--remember to sprinkle high so that you get an even distribution of spices. You will know to flip the egg when the inside white is not so jiggly, then muster up some courage and flip it over!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
If you are cooking with scrambled eggs, you will inevitably end up with more egg than fits in your basket. What I do in this case is take the hole that I cut out and soak that in the remaining egg mixture--then you have a french toast hole! It's going to be a thing...Finally, you can garnish with hot sauce and cheese and serve with a side of bacon or fresh cut fruit. I think this would be a nice side to salad too, especially in a brunch scenario.</div>
<div style="text-align: left;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM6dthQ4JAZcXTANgK2hOMcSCeh9z6KlJGevPoAri0AnYLRoAgX7ZXNXDeifovivSVYhv15EJh56c4bK3qhw971GhBW6b4GHULx_DJGPE5pTxrR7wAmAzxmaeSbJ3vH5B2k3jh3RQd3sB/s1600/2012-11-28+11.47.49.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM6dthQ4JAZcXTANgK2hOMcSCeh9z6KlJGevPoAri0AnYLRoAgX7ZXNXDeifovivSVYhv15EJh56c4bK3qhw971GhBW6b4GHULx_DJGPE5pTxrR7wAmAzxmaeSbJ3vH5B2k3jh3RQd3sB/s320/2012-11-28+11.47.49.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So you can't tell it's a fleur de lis? Put the <br />
bread on top of it while serving!</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXfHWWY0dKojNQzvwyZaJJ7SZgckxEs_9Ced8ZURWpxfzdsokccPQgJSnMYdSJ-PTAujQe8mKeY5wwYASdDKA3rj4pJ_POK0ZnEINULlhacRCjK31QjuXW64op-L2fSOPRR84_WrlYcwj/s1600/2012-11-28+11.52.34.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVXfHWWY0dKojNQzvwyZaJJ7SZgckxEs_9Ced8ZURWpxfzdsokccPQgJSnMYdSJ-PTAujQe8mKeY5wwYASdDKA3rj4pJ_POK0ZnEINULlhacRCjK31QjuXW64op-L2fSOPRR84_WrlYcwj/s320/2012-11-28+11.52.34.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yolk lava...mind-blowing!</td></tr>
</tbody></table>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Enjoy my favorite breakfast! ¡Buen provecho!</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com0tag:blogger.com,1999:blog-2934589406101680002.post-41770255720892867002012-11-26T17:21:00.000-05:002013-01-22T20:54:04.707-05:00City Café: Never Fail, Delicious Vittles!I am a near religious listener to WFPK Radio Louisville, and among the generous sponsors of our city's best radio station is one of the best cafés, City Café. I can recite to you that they offer citywide delivery to any location and that they provide the boxed lunches for members at WFPK's live lunch programs. They are an integral part of our fair city, and I credit them with numerous delights that they've brought to my table.<br />
<br />
The location I have visited time and time again is next to Baxter Avenue Theatres. I personally know City Café from many post-cinematic visits, discussing films and grabbing a light meal. I have seriously never been disappointed. Their food is well-executed, not too fancy, and the perfect backdrop to discussing a thought-provoking (or quite the opposite) movie. To me, City Café has nailed the café style: relaxed, a perfect variety on their menu, dish-ware that can be washed after use, recycling for the rest, and real, honest food. Plus, they ask you if you want bread with your soup or salad...yes, yes I do!...but no wasting for the rest of you carb-counters. On top of everything, they have an ever-changing list of specials, and they are always conscious of what's available that season.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0k1F8d7TZv0uuRyCYxNKh6kW3AvchdUQnZsln_K_8-GHjkXKO74fGI_63QLJbE-cD_e3r4VJT8zpLUGQpzD5cGC94xwS3LN7Ijzd1TeXairFC8zbJUiSXYxD7B2coN4m7816PuXOq5R5v/s1600/2012-10-30+19.14.40.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0k1F8d7TZv0uuRyCYxNKh6kW3AvchdUQnZsln_K_8-GHjkXKO74fGI_63QLJbE-cD_e3r4VJT8zpLUGQpzD5cGC94xwS3LN7Ijzd1TeXairFC8zbJUiSXYxD7B2coN4m7816PuXOq5R5v/s320/2012-10-30+19.14.40.jpg" width="320" /></a><br />
I could probably turn back the clock and name you a novel's worth of meals I've had at the City Café, but I'm just going to focus on what I had during my last visit after seeing Cloud Atlas, which by the way, led to a really great conversation. I found the film to be very entertaining and thorough, but that's for another blog altogether! I wasn't starving, but wanted something to please the impending grumblies, and that happened to be their soup of the day: Creamy Mushroom and their pasta salad special. My friend got their Balsamic Glazed Portabella Sandwich, which is always a favorite.<br />
<br />
As usual, the meal was everything I wanted it to be. The soup was warm and comforting, with just the right amount of spice and richness. The pasta salad was chilled and speckled with peppers, cheese, and served with that happy slice of baguette. My friend was equally as delighted, savoring her sandwich with the City Café side of tortilla chips--I love that twist. This was actually the place where I discovered the combination of Sriracha sauce and tortilla chips...I highly recommend it!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJU_OTD4lX99p6sQ6zI6KpG1yQugtkZ7zk5-GuQ-A20SYKemdmUdxEYfARM-6qbElTuwNL1u7SSdK5lwUsywNar12kQTVeMWHHEaxqo74VevXnCsvZvfpolMT0UnKPok3AvCQZY3cHmiJ/s1600/2012-10-30+19.14.52.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdJU_OTD4lX99p6sQ6zI6KpG1yQugtkZ7zk5-GuQ-A20SYKemdmUdxEYfARM-6qbElTuwNL1u7SSdK5lwUsywNar12kQTVeMWHHEaxqo74VevXnCsvZvfpolMT0UnKPok3AvCQZY3cHmiJ/s320/2012-10-30+19.14.52.jpg" width="320" /></a>On top of honest food, this café is honestly priced. You won't pay a ridiculous amount of money for anything, and their lunches sit at a happily priced $7.25. With three locations and citywide delivery, I daresay this should be your go-to for mealtime decision-making.<br />
<br />
Find them at:<br />
<strike>1250 Bardstown Rd. Lunch and Dinner hours: 11-9 or 10</strike><br />
<strike>Phone: 459.5600 </strike>This location is now Closed :(<br />
<br />
505 W. Broadway: Lunch Hours 10-3<br />
Phone: 589.1797<br />
<br />
500 S. Preston (UofL Health Sciences Center): Breakfast and Lunch hours 7.30-3<br />
Phone: 852.5739<br />
<br />
Email: jbbccafe@yahoo.com<br />
Website:<a href="http://citycafelunch.com/default.asp"> City Café</a><br />
<br />
Don't forget that they cater for breakfast and lunch!<br />
<br />Derby City Lady Gourmethttp://www.blogger.com/profile/05485536745057095638noreply@blogger.com2