tag:blogger.com,1999:blog-56002730322565755722024-03-12T16:16:59.434-07:00Taste Budstwo buds... tasting. one plans to destroy the earth, the other to save it.Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-5600273032256575572.post-46938726330269714332013-03-05T11:00:00.000-08:002013-03-05T11:00:39.388-08:00RPI - Yeast: Soft Pretzels<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Lowdown:</span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Pretzels are memory makers. Well, maybe they are memory enhancers. The memories of circuses, fairs, hockey games (or any sports game), concerts, rodeos, carnivals; and of course, Oktoberfest are all heightened by the food and beverage we consume during them. This theory isn't just related to cheap snacks during the aforementioned events. It can be a great meal you ate on a trip that defined the entire vacation. It can be a picnic on the beach that made your summer that much better. It can be a wine that always reminds you of a past anniversary. It can be an aroma emanating from a kitchen that reminds you of home. It can be a shot that ruined your birthday... like say a Bacardi 151 muff diver (I'll get my revenge for that soon enough).</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">In some unfortunate cases, these same events can be remembered by what came up. Back from the dead food. Food Zombies..? Once good food items coming back to life as an undead, decrepit version of a once loved meal. No need to over think this, it was just merely an after(life) thought.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Back to the events. One thing that all of these events have in common is the infamous pretzel -- salty, warm, doughy, and just plain classic. Sometimes it can even be your saviour when you've had one too many overpriced beers at a sporting event. Overpriced is an understatement. We've all seen them revolving around the heat lamp in those weird oscillating ovens. Some of you may have even wondered just how much salt can they actually fit onto one pretzel.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The fact is, we've all waited way too long in a line-up to get a hold of one of these salty treats. This is where this story starts. This installment of RPI, as the title states, is yeast. I was recently at a hockey game waiting in one of the said line-ups. Taking light years to get to the counter I starting thinking about how to make a pretzel at home. This is just a classic "one thing lead to another and here we are" story. Sorry to talk in bullet points, but I'm tired of typing. Farewell. My friends. Ciao.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNRUhmFF03QrR0JO-Yp5yXY3i4toAr5StZOwigliDiDQ0Hp5xr99sGN4zJt0rUVz1QI-gaMg0uqnV7Md1h8LsqciJ5mFsJwHtuFQG-gME3DSuGDUDOv1a2zAuBxAaL_eyMpPDCjPEoiU/s1600/Pretzels2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNRUhmFF03QrR0JO-Yp5yXY3i4toAr5StZOwigliDiDQ0Hp5xr99sGN4zJt0rUVz1QI-gaMg0uqnV7Md1h8LsqciJ5mFsJwHtuFQG-gME3DSuGDUDOv1a2zAuBxAaL_eyMpPDCjPEoiU/s640/Pretzels2.jpg" width="640" /></a></div>
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<i><span style="font-size: large;">The <span style="font-size: large;">Playlist:</span></span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2.5 cups Flour</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Flour, for kneading surface</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Sugar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Yeast</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Water, tepid</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Olive oil</span><br />
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<i><span style="font-size: large;">The S<span style="font-size: large;"><span style="font-size: large;">kinny</span>:</span></span></i></div>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">In large bowl: prime yeast by combining with water and sugar. Cover with towel and let sit for 10 minutes. Combine the flour, and salt into the yeast liquid.</span></li>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Once dough ball has formed, generously flour a surface and kneed the dough for 7 minutes. </span></li>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 450*. </span></li>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Put dough back into the bowl and coat with olive oil. Cover with plastic wrap and allow to rise for an hour.</span></li>
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<li><span style="font-family: Arial,Helvetica,sans-serif;">Cut dough into six individual balls and roll out into ropes and form into <a href="http://www.youtube.com/watch?v=uwy9c0foFTc" target="_blank">pretzel shapes.</a> Sprinkle with sea salt and bake for 8 minutes, until browned. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbXW9GJKwj1KH5JJ61Bo_skPXGAlSQT2DexFmFKFvE0CO-37lYVFDspLKxE7BWdgZxinllhoeUUok_xSxGVApvNvJMAbvJADhxWK-Hk5goDHcZGY6QzPKMMMzjwmjlwN8JWlc5zDA0JM/s1600/Pretzels1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhbXW9GJKwj1KH5JJ61Bo_skPXGAlSQT2DexFmFKFvE0CO-37lYVFDspLKxE7BWdgZxinllhoeUUok_xSxGVApvNvJMAbvJADhxWK-Hk5goDHcZGY6QzPKMMMzjwmjlwN8JWlc5zDA0JM/s640/Pretzels1.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.simplelivingeating.com/" target="_blank">Foodie Friday</a>, </span></span><br />
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<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-84572768083300710632013-02-28T16:58:00.000-08:002013-02-28T16:58:50.010-08:00Apple Cinnamon Biscotti<div style="text-align: justify;">
Hello darling readers!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrtj7Xzv7bAy5EvxIbmgXvjifrtEQK1OHMmtUp4eoomsRH6UiZ8HOBcNcrWA9Sxet8DbYEs-Pxe7ujyuAY7N91WS6Qw6SOYCJQFEzW3uRYsBHD5sSviKGjsTw80BJvobLLHXDwK3sXF8/s1600/biscotti+in+tea+cup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMrtj7Xzv7bAy5EvxIbmgXvjifrtEQK1OHMmtUp4eoomsRH6UiZ8HOBcNcrWA9Sxet8DbYEs-Pxe7ujyuAY7N91WS6Qw6SOYCJQFEzW3uRYsBHD5sSviKGjsTw80BJvobLLHXDwK3sXF8/s640/biscotti+in+tea+cup.JPG" width="640" /></a></div>
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I love Italy... Or at least I think I do. I've never actually been. But I do love the idea of Italy.</div>
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Carafes of Tuscan wine. Cafes with cute little patios. Football...the real football. Not American football. The architecture. The canals. Endless meals of pasta, gnocchi and fresh tomato sauces and herbs and cheese. Tiramisu. And the language - oh so pretty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUY09JBqzzHm4w8mP0MDO9HyCkWdbeG8LLG6Rnhxb7rt-DPwrnOWbHVkQg5igVn5v7seK1S8JiCUoYJG40drPjB7c64Nw8T5P7h8Pw11QqmQXibksLVGqFC10d2i4l8R4sg18qFTYdWig/s1600/biscotti+crumbs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUY09JBqzzHm4w8mP0MDO9HyCkWdbeG8LLG6Rnhxb7rt-DPwrnOWbHVkQg5igVn5v7seK1S8JiCUoYJG40drPjB7c64Nw8T5P7h8Pw11QqmQXibksLVGqFC10d2i4l8R4sg18qFTYdWig/s640/biscotti+crumbs.JPG" width="640" /></a></div>
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Okay, that sounds an awful lot like any country I imagine in Western Europe. But there's nothing wrong with that.</div>
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Sometimes I think I was born in the wrong place. I think I was meant for small town European living. Italian living. On the coast. On a small little farm with dogs and chickens and ducks, a couple of pigs and our own acre of vegetables. Detached from the materialism of North American culture, I'd get around on an old bicycle with a basket on the front. Every day would be a balmy 24 degrees and sunny. My days would be spent making slow food that we'd eat on the veranda looking out over the country side. I'd can tomato sauce made from tomatoes off my own vines and write and paint and read and sip tea and coffee all day long... my own home-made biscotti on the side.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXywzBzJyUGSD9thF36wUVk0EbNWuJgs8WtJRlkGshsNUVy6sdAwwyz7pFmygsd9IiFhDlyzGG-n_uCo7-3bYCD-l0AUpzP9B-kqyJwznYJkXudIstYTil8oUmR__jfJuKM1_qM5grxg/s1600/homemade+biscotti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXywzBzJyUGSD9thF36wUVk0EbNWuJgs8WtJRlkGshsNUVy6sdAwwyz7pFmygsd9IiFhDlyzGG-n_uCo7-3bYCD-l0AUpzP9B-kqyJwznYJkXudIstYTil8oUmR__jfJuKM1_qM5grxg/s640/homemade+biscotti.JPG" width="640" /></a></div>
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Well, I've got the biscotti down, anyhow. </div>
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Baby steps, my friends. Baby steps. </div>
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<span style="font-size: x-large;"><u><b>Apple Cinnamon Biscotti</b></u></span><br />
<a href="https://sites.google.com/site/emailtastebuds/apple-cinnamon-biscotti?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><i>(printable recipe)</i></a> - makes a lot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqLxxvytxOw0ve_d4NxDaCri1BdaiwTOKiysQzE2iGQ0FYeSzX5ZB_MJBoCCC-cKsopUHEcAHuhbuETlPOWnrS3XbcEHGXQcN_nSLoZeAOphzncmQHWSuFi-e8q0JFHTxFMrulBtJ37M/s1600/apple+cinnamon+biscotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqLxxvytxOw0ve_d4NxDaCri1BdaiwTOKiysQzE2iGQ0FYeSzX5ZB_MJBoCCC-cKsopUHEcAHuhbuETlPOWnrS3XbcEHGXQcN_nSLoZeAOphzncmQHWSuFi-e8q0JFHTxFMrulBtJ37M/s640/apple+cinnamon+biscotti.jpg" width="425" /></a></div>
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<u><b>Ingredients:</b></u><br />
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2 C Flour+ extra for dusting.<br />
2 Tsp Baking Powder. <br />
1/2 C Sugar + extra for dusting.<br />
1 Tsp Salt.<br />
1 Tsp Ground Cinnamon.<br />
Pinch of Nutmeg.<br />
2 Tsp Pure Vanilla Extract.<br />
2 Pastured Eggs, room temperature.<br />
6 Tbsp Butter, room temperature.<br />
1 C Apple, cored and diced. <br />
1/2 C Blanched Slivered Almonds, toasted.<br />
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<b><u>What to Do:</u></b><br />
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Pre-heat your oven to 325 degrees F and line a baking sheet with parchment paper.</div>
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In a medium sized bowl, combine the dry ingredients save for the sugar. In another, the wet - but not the butter.</div>
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In a third bowl, cream the butter and sugar until light and fluffy. Add the wet mixture. Mix well. Then add the dry, followed by the almonds and the apple. </div>
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Dump onto a well floured counter and massage until it's semi-dough like. Break into two halves and place each one on the parchment lined baking sheet. </div>
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Shape into logs, about 1 1/2" thick and sprinkle with a little extra sugar.</div>
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Bake in hot oven for 25 - 30 minutes. Remove from the heat and allow to cool about 15 minutes. </div>
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Slice the logs at an angle. Place back in the oven and bake a further 20 - 25 minutes. Remove from the heat. Place biscotti pieces on wire racks to cool completely before serving.</div>
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Serve with a big cup of tea.</div>
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Eat.</div>
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<span style="font-size: large;">What's your dream life look like? Where would you live? What would you do?</span></div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /></div>
Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com1tag:blogger.com,1999:blog-5600273032256575572.post-31859191629805946522013-02-26T10:30:00.001-08:002013-02-26T10:30:58.854-08:00Roasted Garlic & Squash Pasta Sauce<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCNcBp_xCb7a5vK6kTy7ZOvxnognCP6owDP8GNhKdxG8p7UlEHOyTdDiKbyyosYtSjqwItcLQV97N_GsMcITbjr3EnWN-uEzuMMBt3zuLviLzXvxYNLxjcsXrpmWyw9TW7abTqpe0OEk/s1600/Squash+Pasta3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCNcBp_xCb7a5vK6kTy7ZOvxnognCP6owDP8GNhKdxG8p7UlEHOyTdDiKbyyosYtSjqwItcLQV97N_GsMcITbjr3EnWN-uEzuMMBt3zuLviLzXvxYNLxjcsXrpmWyw9TW7abTqpe0OEk/s400/Squash+Pasta3.jpg" width="225" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Las Vegas -- the only place that has ever inspired me to<i> </i>go on a cleanse. I'm not talking about just showering either. Although, that city does make you feel like you need ten showers a day. I'm talking about the real deal -- liver, kidney, and maybe a little soul cleansing. Having just returned from Sin City, I am in severe need of some form of a health kick. Two weeks to be exact... is the goal I may or may not make it to.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As we all know, diets are lame. Uber lame actually. Cleanses are even worse. But if you make horrible life decisions like me, and have to endure through one, you might as well make the best of it. This is one of those recipes that I think just might make a diet and/or cleanse better. Oh man, just saying the word cleanse makes me want a glass of wine. They say you always want what you can't have. Then again, I wanted wine when I was allowed to have it. Deductive reasoning would clearly state that this idiom was devised for some purpose other than wine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Although this meal bent a few minor rules, I felt really good about it. I avoided all the major no-nos which is the true purpose of a cleanse. I also used up the remainder of my ceasar dressing. Actually, it's my friend's "Doukhobor" ceasar recipe. He insists everything needs more garlic. After eating it, I understand. Some things just need more garlic. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I may have bent the truth. I attempted to make his "Doukhobor" dressing recipe, but instead of mincing everything I threw it all in a blender because I was lazy. Needless to say, that was a bad idea. It came out a sludge. Nobody wants that on their lettuce. However, add a little bit of roasted squash and blam-o -- a perfect, healthy, and tasty pasta sauce. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Stupid blender. In two weeks, when this cleanse is over, that blender will pay dearly for this by making me a margarita... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10pO5FVPrS5hiBVdI3mcCZrfW2iSR5blcsIuSDwBK9oT0FDEiaiyf2Am7w8iwPrY5ovCHGwhgs10Os_KquArKCP4edP7cDumxcPzq2MJ1KelvyVReOyHb99w2LmXtqNMNXzAeVjuTWmM/s1600/Squash+Pasta2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10pO5FVPrS5hiBVdI3mcCZrfW2iSR5blcsIuSDwBK9oT0FDEiaiyf2Am7w8iwPrY5ovCHGwhgs10Os_KquArKCP4edP7cDumxcPzq2MJ1KelvyVReOyHb99w2LmXtqNMNXzAeVjuTWmM/s640/Squash+Pasta2.jpg" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="color: blue;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Sauce:</span></i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Butternut squash </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Olive oil (more if needed to make a paste)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">7-10 cloves Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Lemon, juiced </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Parmesan cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Pepper, fresh cracked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp Paprika, smoked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper, to taste</span><br />
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<i><span style="color: blue;"><span style="font-family: Arial, Helvetica, sans-serif;">Optional Topping:</span></span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">250g Sundried tomatoes, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Oregano (fresh), chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Terragon (fresh), chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Shallots, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp White wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & Pepper, to taste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<i><span style="color: blue;"><span style="font-family: Arial, Helvetica, sans-serif;">GF Fettuccine:</span></span></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Brown rice flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Chick pea flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chick pea flour, as needed </span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Skinny</span>:</span></i></div>
<br />
<br />
<span style="color: blue;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Sauce Directions:</span></i></span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375*.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cut squash in half and de-seed. In large baking dish 1/4 full of water: place squash face down and bake for 40 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In blender: combined the rest of the sauce ingredients and puree. Set aside until squash is finished.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove squash from oven when finished. Remove the skin and add the flesh of the squash to the blender. Puree until smooth.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Voila, sauce is done.</span></li>
</ol>
<span style="color: blue;"><i><span style="font-family: Arial, Helvetica, sans-serif;">GF Pasta Directions:</span></i></span><br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In large mixing bowl: combine flours and egg. Mix until egg is incorporated into the flour. Add enough water to form a dough ball. This isn't a science so add more water and/or flour until it resembles a very dense pizza dough.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Kneed dough on a well floured surface for approximately 5 minutes. After kneeding it shouldn't be tacky.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cover dough ball with cellophane wrap and refrigerate for 20 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Cut dough ball into two.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Use pasta maker as per the directions that came with the pasta maker.</span> </li>
</ol>
<ol>
</ol>
<span style="color: blue;"><i><span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">Optional Topping Directions:</span></i></span><br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"> In large skillet: heat oil on medium-high heat. Add shallots and saute until clear.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add sundried tomatoes, cover, and simmer for 5 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Add remainder of ingredients to the pan except for the fresh herbs. Sautee on high heat for 5 minutes, then remove from heat and add the herbs. Mix quickly and serve.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzFarnge04eRFTGWrFlfGPbFJy-G3-eYQm1Y2kp11_vyTB0FzyS6aHN72Wuw_wSYyhfqCr9peZEnc56gO1u0TnDkhADAFNQOecY5rAEmCRJOMGh8PhbyPryPYBXh0m7mIX7Z70auWvqA/s1600/Squash+Pasta4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzFarnge04eRFTGWrFlfGPbFJy-G3-eYQm1Y2kp11_vyTB0FzyS6aHN72Wuw_wSYyhfqCr9peZEnc56gO1u0TnDkhADAFNQOecY5rAEmCRJOMGh8PhbyPryPYBXh0m7mIX7Z70auWvqA/s640/Squash+Pasta4.jpg" width="640" /></a></div>
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.simplelivingeating.com/" target="_blank">Foodie Friday</a>, </span></span><br />
<br />
<ol>
</ol>
Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com1tag:blogger.com,1999:blog-5600273032256575572.post-39032474669041152272013-02-21T04:08:00.000-08:002013-02-21T04:08:05.099-08:00Rippin Another Blog: Parmesan Roasted Fennel with Mozzarella di Bufala and Reduced BalsamicoGood morning sugar loves!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2IXQt7iVQYJmDVBSqbay3gjJJPUdZUaldjt0wBpPgyC37MaIXW9h7xz6TXQwhO-c5ygIMfTzvbtJe742-xwi9z1NsIn3BIzAQuoZwZSKq9bKVlfkgfO9uYSYKCcKiAXU6ocug2dU6j4/s1600/buffalo+mozzarella+and+grilled+fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2IXQt7iVQYJmDVBSqbay3gjJJPUdZUaldjt0wBpPgyC37MaIXW9h7xz6TXQwhO-c5ygIMfTzvbtJe742-xwi9z1NsIn3BIzAQuoZwZSKq9bKVlfkgfO9uYSYKCcKiAXU6ocug2dU6j4/s640/buffalo+mozzarella+and+grilled+fennel.jpg" width="640" /></a></div>
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It's my opinion that food is something that unites us all. Without getting all humanistic and homogenizing (because I learned in my Women's Studies classes that's a bad thing), we all need food. We all eat food (hopefully). We all want food (except those with eating disorders). And we all love food. Who doesn't enjoy eating?? (again, see above).<br />
<br />
While what we eat differs from country to country, region to region, home to home, person to person - we do all eat.<br />
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And thank God for that. She must love food too.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysJcbcIpHNeVsgqrQb4hMD9cAhO0vgo6pD_7kszzH9HNMyh8nF7h_vSbQLByYD8G6hYvTvZmKNx6YA6KFp6XQjBJYgcSE6tEmCCpGOCcEortdMp3S7ngZzOg0WncbnKxDVXOZegPEjBE/s1600/Sarafino+Olive+Oil.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysJcbcIpHNeVsgqrQb4hMD9cAhO0vgo6pD_7kszzH9HNMyh8nF7h_vSbQLByYD8G6hYvTvZmKNx6YA6KFp6XQjBJYgcSE6tEmCCpGOCcEortdMp3S7ngZzOg0WncbnKxDVXOZegPEjBE/s640/Sarafino+Olive+Oil.jpg" width="640" /></a></div>
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That's why for the month of February I selected a Swedish blog to rip a recipe from. <a href="http://www.minugnarmintv.se/2012/03/19/parmesanbakad-fankal-med-buffelmozarella/#" target="_blank">Min ugn är min tv.</a> We might not speak or type the same language but with photos as fantastic as this Mattias', how can we not connect? The best part was looking at the food and trying to figure out what dishes were. And when it came to actually making one of his dishes, as Haydn mentioned yesterday, Google translator is a handy-dandy-translating magic machine! <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeV1vNfIf-rlq2hXn8yxPxpKKCVrVM2GbDrpsZ4Nl94diD3bsTRxn0FEU1pseQ0Mc6oLEsCA3nzxIy7eoafqnUvFQ3GlD0d3jhCyTJoTQ9luLI-KmuIwo_AxCyHbi-Q7ll5hRA9rfac4/s1600/baked+fennel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXeV1vNfIf-rlq2hXn8yxPxpKKCVrVM2GbDrpsZ4Nl94diD3bsTRxn0FEU1pseQ0Mc6oLEsCA3nzxIy7eoafqnUvFQ3GlD0d3jhCyTJoTQ9luLI-KmuIwo_AxCyHbi-Q7ll5hRA9rfac4/s640/baked+fennel.jpg" width="640" /></a></div>
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Fennel gets an incredibly tender flavor when it's cooked, losing most of it's aniseed punch, while the creaminess of the mozzzarella paired with the crunchiness of the cheese is unreal.<br />
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Small note: Buy the best ingredients for this that you can afford. They key to simple dishes like this is getting the good shit. Your mouth will thank you. Twice. <br />
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tack så mycket, Mattias... and Google Translator.<br />
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<span style="font-size: x-large;"><b><u>Roasted Parmean w Fresh Buffalo Mozzarella </u></b></span><br />
<i><a href="https://sites.google.com/site/emailtastebuds/roasted-fennel-with-fresh-buffalo-mozzarella?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 2.</i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbXDlNsSjoZ2BwkbSGnaCoaFSVJQBxCCDLvo_5a3IChZBwAab-iFYOUOEfQfrzNbW3Du-VsQwzD2MSgFCgkSLasvMy_t0QiE_rHPBIHuyACpD33zadFmeXinUbt-Z5_KFu0GgBxFtO0g/s1600/balsamic+reduction.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbXDlNsSjoZ2BwkbSGnaCoaFSVJQBxCCDLvo_5a3IChZBwAab-iFYOUOEfQfrzNbW3Du-VsQwzD2MSgFCgkSLasvMy_t0QiE_rHPBIHuyACpD33zadFmeXinUbt-Z5_KFu0GgBxFtO0g/s640/balsamic+reduction.jpg" width="640" /></a></div>
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<span class="" id="result_box" lang="en"><u><b>Ingredients:</b></u><br /><br /> <span class="hps">2 Large Bulbs of Fennel.</span><span class="hps"></span><br /> 2 Fresh <span class="hps">Buffalo</span> <span class="hps">Mozzarella</span><br /> <span class="hps">Real Parmesan Cheese, finely grated.</span><br /> <span class="hps">Good Quality Extra Virgin Olive Oil.</span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Coarse Sea Salt and Fresh Cracked Black Pepper. </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">1 Batch <a href="http://www.gastronomicalsovereignty.com/2011/07/balsamic-reduction.html" target="_blank">Balsamic Reduction.</a> </span><br /><br /><u><b> <span class="hps">What to Do:</span></b></u></span><br />
<span class="" id="result_box" lang="en"><span class="hps"> </span></span><br />
<span class="" id="result_box" lang="en"><span class="hps">Preheat oven to</span> <span class="hps">375 degrees F</span><span class="hps">.</span> </span><br />
<span class="" id="result_box" lang="en"><br />As it heats, chop the woody and fuzzy tops off the fennel and slice in half. Place on a baking pan and drizzle generously with oil, salt and pepper. Place in the hot oven and bake for 30-45 minutes or until it starts to brown nicely. </span><br />
<span class="" id="result_box" lang="en"><br /></span>
<span class="" id="result_box" lang="en">Remove from the oven. Sprinkle with a good helping of Parmesan cheese.</span> Place back in the oven and continue to cook until the cheese has a juicy golden color (approx 15 minutes). <br />
<span class="" id="result_box" lang="en"> </span><br />
<span class="" id="result_box" lang="en">As your fennel bakes, remove the fresh buffalo mozza from the package and in a sieve to drain well.</span><br />
<span class="" id="result_box" lang="en"><br /></span>
<span class="" id="result_box" lang="en">Once the fennel is done, pile it all up on a big plate, drizzle with a good helping of balsamic reduction and olive oil, garnish with some fennel tops and serve with a loaf of crusty bread.</span><br />
<span class="" id="result_box" lang="en"><br /></span>
<span class="" id="result_box" lang="en">Eat.</span><br />
<span class="" id="result_box" lang="en"><br /></span>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com0tag:blogger.com,1999:blog-5600273032256575572.post-28535711450752601722013-02-19T10:45:00.003-08:002013-02-25T13:51:38.723-08:00Rippin' Another Blog: SesameTuna & Pea Shoot Salad<div style="text-align: justify;">
<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Lowdown:</span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0r1i_YXPuozTyDpduTJaUNK3ZIKomLEy9xCk1H8R4kfFxOAo-lpmA-ftOjTvI6oa3SIdk5XBlzNjUqMnRWkIgYpuWHxvoDkSGdFRq2nyW9jMytHavgIvVPyNhK3ZYJM-fyagwo6NIzA0/s1600/Tuna&PeaShoot+Salad1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0r1i_YXPuozTyDpduTJaUNK3ZIKomLEy9xCk1H8R4kfFxOAo-lpmA-ftOjTvI6oa3SIdk5XBlzNjUqMnRWkIgYpuWHxvoDkSGdFRq2nyW9jMytHavgIvVPyNhK3ZYJM-fyagwo6NIzA0/s400/Tuna&PeaShoot+Salad1.jpg" width="201" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">First of all, I'm just going to say how amazed I am with google translator. Kristy decided (I'm not sure how) that our next <i>Rippin' Another Blog</i> session was going to be from Mattias Jeppsson's <a href="http://www.minugnarmintv.se/" target="_blank">Min ugn ar min TV.</a></span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">The first thing you may notice is that it makes absolutely no sense. That is unless you speak Swedish(?). I think it's Swedish at least.<span style="color: yellow;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> Actually, <span style="font-size: small;">it was kind of fun. It<span style="font-size: small;"> was</span> li<span style="font-size: small;">ke shopping in a specialty food store where you have no idea what any of the ingredients are<span style="font-size: small;">, or what they are used for. T<span style="font-size: small;">here were pictures and there was jibberish. That is all.</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Luckily for all of us, google translator is mind-blowingly amazing. In approximately three seconds I had already understood the recipe. Understood as in I read the English translation. Interesting choice Kristy, interesting choice.</span></div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not much of a salad kind of guy. I generally find them boring and dull. I understand their importance for healthy eating and all that jazz. Still, I just can't get over how bland they can be. That is of course, unless you lie and call something that isn't a salad, a salad. This recipe is really just a glorified, albeit delicious, tuna recipe. I simply added red cabbage, a few more pea shoots, and put salad in the name to make myself feel good about my life decisions. In all honesty, who doesn't love a salad that really isn't a salad?</span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">What's even better about this "salad," is the fact that I went to the grocery store, cooked the tuna, made the dressing, and plated the meal in under thirty minutes. The only thing keeping this meal from being uber healthy is the ridiculous amounts of heavy metals in the fish. Heavy metal as in mercury, not Metallica or Slayer. Healthy, quick, easy, and done.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCLyrAmxA-OPDhyD3jYLrS_Yksjxx8bUW_fc28kfZfpbDUWT5eSx2aqN177iGzetVBaiPfVNBRuwYvewx7QffPfmkAw7ETNNCwU4eciYy0Kv2UFCrLgubQlLGeooVEiftQnFxI12QXzU/s1600/Tuna%2526PeaShoot+Salad2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCLyrAmxA-OPDhyD3jYLrS_Yksjxx8bUW_fc28kfZfpbDUWT5eSx2aqN177iGzetVBaiPfVNBRuwYvewx7QffPfmkAw7ETNNCwU4eciYy0Kv2UFCrLgubQlLGeooVEiftQnFxI12QXzU/s640/Tuna%2526PeaShoot+Salad2.jpg" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Playlist:</span></span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 Ahi tuna steak</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Lime, juiced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Sesame seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 package Pea Shoots</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Red Cabbage, to garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cilantro, to garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sea salt & Pepper, to taste</span><br />
<br />
<br />
<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Skinny:</span></span></i></div>
<br />
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"> In seasoned cast iron pan: heat on medium-high until pan is hot.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Seer tuna on each side for 20-30 seconds.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle sesame seeds onto tuna and slice.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the olive oil, salt, pepper, and lime juice.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Place tuna on a bed of cabbage and pea shoots. Add cilantro and dressing.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziAae7juXe4e5kMMAaB_VjOZvyaN6lCrIVeNDcwNJW6U7TNRv7A8ZL06c6ESmtOQh9fBDPKCgvQkaZ7elbSAkW5Uedgr1_dDTDvCvTxG4eQmCb_WSfc-xG4gI-2l8TrArZayyEUSStqg/s1600/Tuna%2526PeaShoot+Salad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziAae7juXe4e5kMMAaB_VjOZvyaN6lCrIVeNDcwNJW6U7TNRv7A8ZL06c6ESmtOQh9fBDPKCgvQkaZ7elbSAkW5Uedgr1_dDTDvCvTxG4eQmCb_WSfc-xG4gI-2l8TrArZayyEUSStqg/s640/Tuna%2526PeaShoot+Salad3.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <span style="color: lime;"><b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="background-color: black;">-h</span></span></span></b></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.simplelivingeating.com/" target="_blank">Foodie Friday</a>, </span></span><br />
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<ol>
</ol>
Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com7tag:blogger.com,1999:blog-5600273032256575572.post-79677741804896203832013-02-12T10:40:00.000-08:002013-02-12T10:52:02.940-08:00Thai Green Curry (Gaeng Kiaw Wan)<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVonHKyf03N7mK1gpxWvLXsGsXPxoVOvJ0jnvK692vXxc4pF8Dil5vWOXp76E-E94M2WRuyMoA9Rz9HC5Qi4971Nq-R_RtKV0QV_w937aGnFwySPFpRO_8Je-lEdTq9OuXZ3j8XASgX0Y/s1600/Thai+Green+Curry1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVonHKyf03N7mK1gpxWvLXsGsXPxoVOvJ0jnvK692vXxc4pF8Dil5vWOXp76E-E94M2WRuyMoA9Rz9HC5Qi4971Nq-R_RtKV0QV_w937aGnFwySPFpRO_8Je-lEdTq9OuXZ3j8XASgX0Y/s400/Thai+Green+Curry1.jpg" width="225" /></a><span style="font-family: Arial, Helvetica, sans-serif;">I'm not sure that I've ever gone out for Thai food and not ordered a variation of this dish. It always manages to catch my attention, despite my best efforts to explore the remainder of the menu. In the end, what does it matter? Get a doggy bag and take it all home for later. However, this post isn't an meant to be an ode to my favourite Thai restaurants in town. Nor is it meant to praise one of my favourite "poor me, poor me, I'm sick and need a cure" recipes (although seriously, all that garlic, ginger, and shallots is a wonderful preventative medicine). No, this post is intended for something far more devious -- playful revenge.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I feel that over this holiday season, a bit of public payback is in order. Being the perfect son that I am, I decided that my parents would probably love a break from cooking while I was in their neck of the [urban] woods. Given that I love cooking, and they were paying for the groceries, it seemed perfect. Oh god how much I miss them paying for groceries.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Winters in Toronto can be quite brisk, making a spicy Thai green curry the perfect dish to make. After braving the cold, then fighting tooth and nail in the grocery store (December 23 in a grocery store is near suicide) I came home to the question, "why didn't you just buy the packaged green curry paste?" Oh, the humility! If this wasn't enough, it was soon followed by, "if it's not good, you still have time to go to the store and buy the packaged stuff." Oh lord, please help me restrain myself. And now everyone knows the antics I must deal with.</span><br />
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<i><span style="font-size: large;">The Playlist:</span></i></div>
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<i><b><span style="color: blue;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Curry Paste: </span></u></span></b></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Serrano peppers, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 large piece Ginger, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Shallots, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cloves Garlic, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch Cilantro, stems only</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Lime, zest and juice </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Lemongrass stalk, outer layer removed then chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Oyster sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Fish sauce </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Coriander, ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Cumin, ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp White pepper, ground</span><br />
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<i><b><span style="color: blue;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></u></span></b></i><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb Mussels, fresh</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb Prawns</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Shitake mushrooms, coursely chopped (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vegetables, julienne (optional) </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Sui choy, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Vegetable oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can Coconut milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Chicken broth (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Kaffir lime leaves </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thai basil leaves, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thai chili peppers, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander, to taste</span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Skinny</span>:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">After trial and error, along with a <span style="font-size: small;">help<span style="font-size: small;">ful <span style="font-size: small;">tip</span></span></span>, I found that an immersion blender is the easiest way with the best results. Apparently it releases the fragrance and oils of each of the curry paste ingredients.<span style="font-size: small;"> <span style="font-size: small;">Optimally, a stone mort<span style="font-size: small;">ar and pestle works best, b<span style="font-size: small;">ut it takes much longer and I don't own one.</span></span></span></span></span><br />
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In immersion blender measuring cup (tall and thin): add lemongrass, ginger, and serrano peppers. Using immersion blender mince until a grainy paste forms. Then add shallots, garlic, and lime peels and repeat the blending process. Finally add the remaining curry paste ingredients and repeat the blending process.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">The curry paste makes a dish for 5-7 people. Or it can be separated into two dishes for 2-3 people. The remainder of the instructions are for the smaller portion. For the larger portion you can double the ingredients or add them as you please. The paste can be refrigerated for two weeks or frozen.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In large wok: heat oil on medium-high heat. When oil is hot, add curry paste and cook until fragrant (about 5 minutes). This requires constant stirring so that the paste doesn't burn. Add 1/4 of the coconut milk and continue mixing until it becomes the same consistency as a thin guacamole. Reduce heat to medium-low, add the remaining coconut milk and bring back to a gentle boil. Add chicken broth and simmer for 30 - 45 minutes. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove 2 cups of liquid and set aside.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">To wok: If bell peppers and celery are desired add them now and cook for 5 minutes. Add Thai basil, Thai chili peppers, mushrooms, and kaffir lime leaves and remove from heat.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove curry from the wok and place in a serving dish and set aside.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In wok: on high heat add the liquid that was set aside and bring to a boil. Add mussels and prawns and cover. Cook until mussel shells open (about 2-3 minutes). Remove all mussels that remained shut. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add mussels, broth, and prawns to the serving dish.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Serve with rice and the chopped sui choy. Pouring the broth over the sui choy in individual bowls cooks it just enough so that it remains firm. </span></li>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.simplelivingeating.com/" target="_blank">Foodie Friday</a>, </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com6tag:blogger.com,1999:blog-5600273032256575572.post-38922972787318095572013-02-07T03:49:00.000-08:002013-02-07T03:49:29.108-08:00RPI: Mission Lamb (Roast Lamb Dinner)<div style="text-align: justify;">
Sometimes you want original... Something new and exciting and inventive.</div>
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...and sometimes you want traditional. Moments and places that just shouldn't be ef'd with. </div>
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Does that make traditional boring? Nay! It's comforting. And gentle. And in this case, generally and specifically delicious.</div>
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When lamb was selected for our next Rock Paper Ingredient challenge, I couldn't have been happier. Lamb is by far, in my top ten ingredients of all time. Nothing beats moist, perfectly cooked lamb with all it's gamey succulence and tender, fall apart in your mouth texture. Lamb. Oh lamb. lamb. lamb. Yes. Lamb. </div>
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Pair it with a big fat, kick ya in the crotch red wine, and you'll have me purring faster than a....well, than a cat getting it's belly scratched. Please don't scratch my belly. Especially when it's full of lamb and red wine. Because chances are, I ate a lot of lamb. And drank a lot of red wine. And I'm havin me some lamby red wine babies - and you should never - EVER - walk up and rub a pregnant woman's belly. </div>
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My choice for RPI Mission Lamb: Lamb roast dinner. Ain't nothin' wrong with that. Not boring. Not unoriginal. Not a bad idea at all. In fact, it was comforting. And gentle. And generally and specifically delicious. </div>
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<span style="font-size: x-large;"><u><b>Roast Lamb Dinner</b></u></span><br />
<i><a href="https://sites.google.com/site/emailtastebuds/roast-lamb-dinner?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 5-6.</i><br />
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<u><b>Ingredients:</b></u><br />
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3 Lb. Lamb Roast, no bone.<br />
1 Head of Garlic, peeled.<br />
2 Apples, cored and cut into quarters.<br />
3 Leeks, washed and sliced.<br />
1 Lemon for juice and zest.<br />
Handful of Fresh Rosemary.<br />
Handful of Fresh Thyme.<br />
1 Tbsp Coriander Seeds.<br />
2 Tbsp Butter.<br />
1 C Dry Red Wine.<br />
Extra Virgin Olive Oil.<br />
Coarse Sea Salt & Fresh Cracked Black Pepper.<br />
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<u><b>What to Do:</b></u><br />
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12 - 24 hours in advance: Marinate the lamb. First, truss the lamb with butcher string to ensure even thickness of the lamb all the way around. In a pestle and mortar, bash together the coriander, lemon zest, and a good dose of
salt and pepper. Once the pods are open and fragrant, pour into a freezer bag or appropriate sealable container along with the herbs and a few good glugs of olive oil. Place lamb in the container and massage into the marinade. Seal and place in the fridge to marinate, occasionally rotating to ensure even marination.</div>
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When it's time to cook: Pre-heat your oven to 400 degrees F and place a cast-iron pan over fairly high heat.</div>
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As that heats, place in hot pan and sear until you have good color on each side. Remove from the heat and place on a wire rack in a roasting pan. Throw in the rest of the ingredients - the butter, wine and lemon juice - and tuck around the lamb. Cover and place in oven. Roast for an hour and a quarter to an hour and a half or until a thermometer reads 132-135 degrees F for medium rare. </div>
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Remove from the oven, place meat and wire rack over a cutting board and cover with foil. Allow the meat to rest 10-15 minutes. Slice thinly and serve.</div>
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While the meat rests, make your sauce. In the same dirty pan you seared the lamb in, add the red wine, a sprig or two of herbs and a good helping of salt and pepper. Bring to a boil over high heat and then turn heat down to a simmer. Allow the wine to reduce by half, making sure to scrape all the bits off the bottom of the pan. Stir in the butter and lemon juice. Strain through a fine sieve and serve along side lamb.</div>
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Eat.</div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /><br />
<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com3tag:blogger.com,1999:blog-5600273032256575572.post-4780527327704475392013-02-05T12:11:00.003-08:002013-02-05T12:11:59.102-08:00RPI - Lamb: Lamb & Date Meatball Tagine<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2Nqi2vd2b5ZeqltFH8kwb3z5qjbjoO2WuFRIipMCIdCNs8kbBhS7LMAC1t5cSuCB-IMGh3BuShPIySmA18NnhPidqFVcYZfjucvl7MVYJNMh1zzkH0UUa8jpPcDNQ845sK1mDMsfapM/s1600/Lamb&Date+Tagine3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih2Nqi2vd2b5ZeqltFH8kwb3z5qjbjoO2WuFRIipMCIdCNs8kbBhS7LMAC1t5cSuCB-IMGh3BuShPIySmA18NnhPidqFVcYZfjucvl7MVYJNMh1zzkH0UUa8jpPcDNQ845sK1mDMsfapM/s400/Lamb&Date+Tagine3.jpg" width="230" /></a> <span style="font-family: Arial, Helvetica, sans-serif;">Every now and then something beautiful comes from a mistake. We've all had these moments, and we all love these moments. This meal was one of those moments. It started out as a disaster. Very rarely do I create something that I don't like. I'm not saying I'm a garbarator, but I like most foods and will eat just about anything (other than eggplant and durian). The meatballs.. well, I hate to admit it, but they were lacking something. Perhaps the dates made them too sweet (probably because I was too lazy to chop them up fine enough). Or perhaps it was the lack of spiciness. Either way, they were destined to be doomed. The countdown was on, and their fate was looking rather grim.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then it came to me. Why not stew them in a tagine? They are all ready Moroccan spiced, so it made perfect sense.With the kick of the cayenne pepper, and the robust flavours of the tagine, the meatballs were much more well-rounded. Fear not; no food was wasted in the making of this blog, and I ate happily every after. Everyone loves a fairytale ending.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If I could change one thing about this, it would have been to remove the tomatoes and substitute them with something else. I'm not quite sure what, but although I enjoyed it, I found it to be a bit too similar to an odd pasta sauce. Oh well, live and learn. </span></div>
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<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: blue;"><u><span style="font-size: small;">Me<span style="font-size: small;">atballs</span></span></u></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 lbs Lamb, ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Dates, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 Onion, finely chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Egg </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 cloves Garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 tbsp Chickpea flour </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp Coriander, ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 tsp Ginger, ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Turmeric</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp White pepper </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Pepper, to taste</span><br />
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<span style="color: blue;"><span style="background-color: white;"><u><span style="font-family: Arial,Helvetica,sans-serif;">Tagine</span></u></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Oil or lard </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 Tomatoes, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 large Onion, chopped</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5 cloves Garlic, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup Dried apricots, halved</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Cayenne pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Black pepper, fresh ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Ginger, minced</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Turmeric</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Cinnamon, ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 Cinnamon stick</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Paprika, Spanish </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 cups Stock (beef or lamb)</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tbsp Lemon juice </span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Skinny:</span></i></div>
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<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Preheat oven to 350*.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In large mixing bowl: mix all ingredients together until everything is bound together. Roll into 8 - 12 balls, ensuring that they are firmly pressed together.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Place on a greased baking sheet and cook for 30-40 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In heavy pot: heat oil over medium-high and saute onions and garlic until translucent. Add tomatoes, cover, and simmer until tomatoes have lost their shape. Add remaining ingredients, turn heat down to low, and simmer for 30 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Remove meatbalss from the oven and put the desired amount into the tagine. Cover and allow to simmer for 1 hour.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Serve as a stew or with rice. </span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvugAPBOAwuHq9DkrLOnrm_rkw0PGSnYyHxA_R6wwqZ38ear3Y3-jWSiREdcUNEodrBvfWpuNTGyazNx4ehWvXww-ZyhvfaQkuuFyE4Pm_D1OKM-zjZuN-kVDNob1Bzezui9B8L3-lP4U/s1600/Lamb&Date+Tagine2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvugAPBOAwuHq9DkrLOnrm_rkw0PGSnYyHxA_R6wwqZ38ear3Y3-jWSiREdcUNEodrBvfWpuNTGyazNx4ehWvXww-ZyhvfaQkuuFyE4Pm_D1OKM-zjZuN-kVDNob1Bzezui9B8L3-lP4U/s640/Lamb&Date+Tagine2.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-70940258697286912112013-01-24T07:29:00.000-08:002013-01-24T07:29:52.599-08:00Balls in My Mouth (Swedish Meatballs)<div style="text-align: justify;">
...do ball and nut jokes ever get old?</div>
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<br /></div>
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Don't answer that. It's likely. But I still giggle every time. </div>
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<br /></div>
<div style="text-align: justify;">
Something else that makes me giggle? Actually putting meatballs in my mouth. Not because it's hilarious but because it makes my little mouth do back flips.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I love me a good meatball.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS4Nv0AG2RpesKfowdNI2j9wFlG0s41yZdF97FEbAtU39s-fB2jCBiGaIz6b6TE2HZ7UEl4Q9hHv-ksj2VGaV-ex2xmCxekoHkGLvUtoo78jVp4V8hwGPlC3OO0-jhT6aFJJJlGwdIOI/s1600/Cream+Sauce+Meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmS4Nv0AG2RpesKfowdNI2j9wFlG0s41yZdF97FEbAtU39s-fB2jCBiGaIz6b6TE2HZ7UEl4Q9hHv-ksj2VGaV-ex2xmCxekoHkGLvUtoo78jVp4V8hwGPlC3OO0-jhT6aFJJJlGwdIOI/s640/Cream+Sauce+Meatballs.JPG" width="640" /></a></div>
<br />
If they're on the menu, you can sure as heck bet your right arm I'm going to order them. Unfortunately, restauranteurs often fuck it up. They lack that lovin' feeling and extra touch that makes a truly great meatball. <span style="font-size: small;">It isn't just <span style="font-size: small;">about balls of meat<span style="font-size: small;">. </span></span></span>It's a science, nay an art, you know.</div>
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<br /></div>
<div style="text-align: justify;">
There are various secrets to creating a great fucking meatball. One, it's all about the meat. Obviously. Grass fed beef. Very important. Also, don't be afraid to mix genres. My meatballs almost always contain a mixture of beef, veal (still beef, but baby beef - make sure to ask your butcher how the calves were treated - they need to roam free), and pork. That way you make sure you get a good level of fat, of sweetness and of course, beefiness. </div>
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<br /></div>
<div style="text-align: justify;">
Also, the breadcrumbs. You can get white, multi-grain, whole wheat, fine, coarse, panko, seasoned, herbed, store bought, home-made and even rainbow with bits of unicorn thrown in...Okay, that last one might not be true. Choose something light and fluffy - I often go for panko. They're airy and sop up a lot of moisture. </div>
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<br /></div>
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Flavor Profiles and Herbs. In the breadcrumbs or aside. Herb that shit up. Parsley is nice. Thyme. Rosemary. Roast some garlic in the oven with olive oil and chopped thyme and then toss that into the mix. Finely dice half an onion and even caramelize it if you feel so inclined. Blue cheese isn't a bad idea either. Maybe a bit of chopped apple? Worcestershire sauce is a MUST. And of course, lemon zest is never a bad thing.</div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHYujWV65aYd0yWhY8RzS3YgOMIrhL66xiPfRAXCbqsSI0s3fwvHC5JWaYC8T_yMfPDZwU9AKqB7bi8aWFoeVI1p9zeehJG9rPp6k5MBSleU-2uN0IACmTmCd-1TKaIpABAphyphenhyphenPhiPes/s1600/Italian+Flat+Leaf+Parsley.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHYujWV65aYd0yWhY8RzS3YgOMIrhL66xiPfRAXCbqsSI0s3fwvHC5JWaYC8T_yMfPDZwU9AKqB7bi8aWFoeVI1p9zeehJG9rPp6k5MBSleU-2uN0IACmTmCd-1TKaIpABAphyphenhyphenPhiPes/s640/Italian+Flat+Leaf+Parsley.JPG" width="640" /></a> </div>
Use a good quality egg(s) to bind everything together. I insist upon pastured eggs. Their whites (the binding agent) are far superior in quality and content and work much better than crappy store bought ones. The same goes for the yolks - good yolk = good flavor and richness.</div>
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And of course, last but certainly not least - season the shit out of that mixture. Salt and pepper are our friends, my friends. </div>
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<br /></div>
<div style="text-align: justify;">
Side note: I usually roll my balls in flour before frying in a pan to brown. It helps hold them together and creates a fabulous outer texture for the finished product. </div>
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<br /></div>
<div style="text-align: justify;">
...And that's just off the top of my head. </div>
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<br /></div>
<div style="text-align: justify;">
Point is: Show your meatballs some love. They'll thank you for it. Or at least your guests will. </div>
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<div style="text-align: justify;">
Side note: Don't be put off by the ingredient list - it seems long but comes together very quickly. </div>
<br />
<span style="font-size: x-large;"><u><b>Swedish Meatballs</b></u></span><br />
<i><a href="https://sites.google.com/site/emailtastebuds/swedish-meatballs?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 4.</i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BhkAPrXqrA9iU3JpKT_KSfojzNdEZ39iPAgyzKzokVClMNLHKLRBLoYn0Idgpx-uYeG18GySL5dacIZWnyHX6LymVAo9Z6US5j2MKFJTqX1Ucj8DNxTH9VwHUtEJiGigRAHyumIWpwA/s1600/Swedish+Meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5BhkAPrXqrA9iU3JpKT_KSfojzNdEZ39iPAgyzKzokVClMNLHKLRBLoYn0Idgpx-uYeG18GySL5dacIZWnyHX6LymVAo9Z6US5j2MKFJTqX1Ucj8DNxTH9VwHUtEJiGigRAHyumIWpwA/s640/Swedish+Meatballs.jpg" width="426" /></a></div>
<br />
<u><b>Ingredients for Balls:</b></u><br />
<br />
3/4 Lb. Pastured Pork.<br />
3/4 Lb. Pastured Beef.<br />
2 Medium Sized Pastured eggs.<br />
1 Small Onion, peeled & finely diced.<br />
2 Cloves of Garlic, peeled & minced.<br />
Dash of All Spice.<br />
Dash of Ground Nutmeg.<br />
1 Tbsp Chopped Fresh Italian Flat-Leaf Parsley.<br />
2 Tsp Worcestershire Sauce.<br />
1/2 C Panko Crumbs.<br />
Coarse Sea Salt & Fresh Cracked Black Pepper.<br />
<br />
2 C Flour. <br />
2 Tbsp Butter, unsalted. <br />
Extra Chopped Parsley to Garnish. <br />
<br />
<u><b>Ingredients for Sauce:</b></u><br />
<br />
2 C Beef of Chicken Stock.<br />
1/2 C Sour Cream.<br />
3/4 C Heavy Cream.<br />
2 Tbsp of Flour.<br />
2 Tbsp Butter, unsalted.<br />
Coarse Sea Salt & Fresh Cracked Black Pepper.<br />
<br />
<u><b>What to Do:</b></u><br />
<br />
<div style="text-align: justify;">
Line a baking sheet with parchment paper, a large plate or baking dish with some paper towel and fill a shallow bowl with the flour. Set aside.</div>
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<br /></div>
<div style="text-align: justify;">
In a large bowl, combine all the ingredients for the balls save for the flour, butter and garnish parsley. You may need to add more panko if your meat has a lot of moisture. Once it is all worked in, firm yet still moist, roll into 1-2" balls and set prepared baking sheet. <br />
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Gently roll each ball in the bowl of flour, shake off excess, and return to prepared baking sheet.</div>
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<div style="text-align: justify;">
Place a large frying pan over medium heat. Add 1 Tbsp of butter and melt until sizzling. Gently drop some of the balls into the frying pan and shake well until the flour coating the balls is moist. Don't over-crowd the pan or you'll end up with steamed balls rather than browned balls. Allow the balls to cook through and get a nice dark color on the outside - approximately 7 minutes in the pan. Once cooked, remove from the pan and place on paper lined dish. Repeat until all the balls have cooked through.</div>
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<div style="text-align: justify;">
Set aside. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Now make your sauce. In that same pan, Toss in the last 2 Tbsp of butter and allow to sizzle. Stir in 2 Tbsp of flour and heat until fragrant and it starts to change colour. Remove from the heat and gently pour in stock. Return to heat, making sure to get all the brown bits off the bottom of the pan and stir constantly until thickened. Add the cream and sour cream and season well to taste. Gently spoon the balls back into the pan, heat through and serve with a generous helping of the garnish parsley on top.</div>
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<div style="text-align: justify;">
Eat.<br />
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<div style="text-align: center;">
<span style="font-size: large;">What are your secret ingredients?</span> </div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /> </div>
Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com4tag:blogger.com,1999:blog-5600273032256575572.post-91482985775253921012013-01-22T14:33:00.000-08:002013-01-22T14:33:01.339-08:00Too Hot to Trot Trio<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">Pain is inevitable. We learn this from a young age when our parents temporarily ruined our lives by taking away our favourite toy. The kid would then storm off saying something along the lines of, "you'll never understand me!" This was followed by one to three door slams, depending on how brave the particular child was. After this, the pouting phase occurs, which can last up to an astonishing three weeks. Funny how kids can't keep a train of thought going in school for more than three seconds, but they can hold a grudge for three months when their Pokemon game is taken away. Ahem, pain is inevitable was the point.</span></div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">But what about those times when you want to inflict pain on yourself? I'm not talking about leather whips, ball gags, or hot wax either. I'm sure if you're into that, you can find a copy of Fifty Shades of Grey. I'm talking about the real hot stuff. Meow (that sounded sexier in my head than typed out). I'm talking about heat. Spicy is the spice of life, after all.</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial,Helvetica,sans-serif;">After writing for nearly a year, I thought I'd confess my love for spiciness (again). That, and I thought it should be known that hot sauces are all relatively simple to make. Every recipe I browsed contained the same base ingredients: vinegar, salt, hot peppers. Of course, this was only the base and the rest was left up to creativity. Bring it on cold, miserable winter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QYfNnwoiykB7PjQAMEzkD2gA9_Go0Gl7Fd1TXtkvLP6DKTGNM8StAOi9gHIH5e4-j8N_zyMdvj35_zcR0-LPcNpm4dkaAZwttyZ39uQJLE2k2K0U1ou_HeAe0iCAIuUWulP1SThIo24/s1600/HotSauces1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9QYfNnwoiykB7PjQAMEzkD2gA9_Go0Gl7Fd1TXtkvLP6DKTGNM8StAOi9gHIH5e4-j8N_zyMdvj35_zcR0-LPcNpm4dkaAZwttyZ39uQJLE2k2K0U1ou_HeAe0iCAIuUWulP1SThIo24/s640/HotSauces1.JPG" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Playlist:</span></i></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Very Verdi Hot Sauce</u></b> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">15 Cherry bomb peppers (green), de-stemmed & halved</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup White wine vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup White vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Lime juice </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup Cilantro</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Basil, dried</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Dill, dried</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp White pepper</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Garlic powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Onion powder </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 dashes Green food colouring (optional) </span><br />
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><u><b>Red-Hot Hot Sauce</b></u></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">50 Thai chili peppers, de-stemmed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Red wine vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup White vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Water</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Salt</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">5-10 dashes, Liquid smoke</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /></span>
<br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b><u>Mellow Yellow Hot Sauce</u></b> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">4 Banana peppers, de-stemmed</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup Champagne berry vinegar</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup White vinegar </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 cup water </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Lime juice</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 Cardamom pods</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Turmeric</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">1 tsp Corriander seed, ground</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tsp Garlic powder</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<br />
<br />
<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Skinny:</span></i></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrbBl-SsGuRNfUNZFH3Sw7O0xwnVYUMQRoyLq1yM3w8p8e6SQuNytAooW1Lt8Azx0k-tnjghN27-QZ9x4fEIh0Hu_h3NpUE9AdTWdSpQ0j6uiAN5fO-FtONgfAMn4iOAgfqXqPP_r6c4/s1600/HotSauces2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrbBl-SsGuRNfUNZFH3Sw7O0xwnVYUMQRoyLq1yM3w8p8e6SQuNytAooW1Lt8Azx0k-tnjghN27-QZ9x4fEIh0Hu_h3NpUE9AdTWdSpQ0j6uiAN5fO-FtONgfAMn4iOAgfqXqPP_r6c4/s640/HotSauces2.JPG" width="640" /></a></div>
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;">In medium sauce pan: add all of the ingredients, cover, and bring to a boil. Turn down the heat and simmer for 20 - 30 minutes.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">OPTIONAL: you can cook half of the peppers, then add the remaining peppers in the blending process to get a more vibrant flavour, spice, and colour.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Allow to cool, remove the cinnamon stick/cardamom pods, add the uncooked peppers (if done the optional way), then puree in a blender. If desired you can strain so the seeds are not in the sauce.</span></li>
</ol>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <span style="background-color: black;"><span style="color: lime;"><b><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;">-h</span></span></b></span></span> </span><br />
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<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com1tag:blogger.com,1999:blog-5600273032256575572.post-8950045236591419002013-01-17T03:58:00.000-08:002013-01-17T03:58:19.792-08:00Rippin Another Blog: Chocolate Covered Bananas Wrapped in Walnuts<div style="text-align: justify;">
Good morning dear readers!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNEIedJfmY-JlseU6Vnka91TqVDNCgLai_eRecLRBYNmsUYBXaAS4oqjW3_zeD67GYo9kkenULa_DDgqSMv60BpsC3Wex-ESL8sM1y-VXXWxGykqHY4YXTopIgfNzToxDDNDRB9lDNow/s1600/Chocolate+covered+bananas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNEIedJfmY-JlseU6Vnka91TqVDNCgLai_eRecLRBYNmsUYBXaAS4oqjW3_zeD67GYo9kkenULa_DDgqSMv60BpsC3Wex-ESL8sM1y-VXXWxGykqHY4YXTopIgfNzToxDDNDRB9lDNow/s640/Chocolate+covered+bananas.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
Can you believe I'm still eating sweets?? </div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
I can. It seems to me that we crave what we eat. If you're in the habit of munching on salt, you want salt. If you tend to lean toward green, you want veggies. Meat eaters like their meat. And sweet eaters like their sweet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYqvqqF4J6CfmMvLhbXrtWvvss76E3G2Yso45IzSJbWkD9Mwc_7kzpw-glQhW9wwR4Sn96SsuNdTetnqqjff-IMXCu52Z2aA2GrORgkmF9z6WahzBWH3S1rwb7Lh8RGVLiZF2ftOIWCU/s1600/Sweet+treat.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYqvqqF4J6CfmMvLhbXrtWvvss76E3G2Yso45IzSJbWkD9Mwc_7kzpw-glQhW9wwR4Sn96SsuNdTetnqqjff-IMXCu52Z2aA2GrORgkmF9z6WahzBWH3S1rwb7Lh8RGVLiZF2ftOIWCU/s640/Sweet+treat.JPG" width="640" /></a></div>
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Christmas made a sweet eater out of me. And while I'm definitely on the road to vegetables again, I still crave a treat. </div>
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This snack was about as split as banana can be. Well, except for the ice cream and candy sprinkles. But it was half fruit, half sweet. And I'm good with that. Throw in the nuts and you've got yourself one tasty, happy fat rich snack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_pIkocbbECLPTOY3X_kBZGEoV-wf11URBZqeRHeOTgypDyMacT7AHUc061LNrinoHz7k9MPsmk-92LYX7XfnX2mC4DZmqpfFEFOUHVnclshjeBwjF94mew9ghX-EKLsbffpzjeqyhC4/s1600/Walnuts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_pIkocbbECLPTOY3X_kBZGEoV-wf11URBZqeRHeOTgypDyMacT7AHUc061LNrinoHz7k9MPsmk-92LYX7XfnX2mC4DZmqpfFEFOUHVnclshjeBwjF94mew9ghX-EKLsbffpzjeqyhC4/s640/Walnuts.JPG" width="640" /></a></div>
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The recipe comes from <a href="http://thejoyfultable.blogspot.ca/" target="_blank">The Joyful Table</a>. A blog by a woman named Noelle who reaches out and touches my little heart soul. Not literally. Ouch. But figuratively - she's all about finding joy in the cherished moments around her kitchen table. That's my kinda scene. And while she touts <a href="http://thejoyfultable.blogspot.ca/2012/08/embarrassingly-simple-frozen-chocolate.html" target="_blank">this recipe</a> as "embarassingly simple" - it's the simple things that make a dish worth eating. </div>
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Thank you Noelle - I needed this today. Or at least my mouth did. </div>
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<u><b><span style="font-size: x-large;">Chocolate Covered Bananas Wrapped in Walnuts</span></b></u></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/chocolate-covered-bananas-wrapped-in-walnuts?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - Serves 4.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k8JmJmq453Kj1f5qEZiArlwhtTDpEtqEBTaQeBAWOjVX5RoIeAMYo2xu4VHn1tPQH6jRieLa_hIXO07_6RWxnDkTPm80VxWfdABg5nfiIFLkXJ0jdFJZtIowwUJuM2tjS3bDT8-4skc/s1600/Mason+Jar+Decoration.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9k8JmJmq453Kj1f5qEZiArlwhtTDpEtqEBTaQeBAWOjVX5RoIeAMYo2xu4VHn1tPQH6jRieLa_hIXO07_6RWxnDkTPm80VxWfdABg5nfiIFLkXJ0jdFJZtIowwUJuM2tjS3bDT8-4skc/s640/Mason+Jar+Decoration.jpg" width="426" /></a></div>
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<u><b>Ingredients:</b></u></div>
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2 Bananas, with the peels just a little green still.</div>
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1 C Good Quality Dark Chocolate, roughly chopped.</div>
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1 C Roasted Walnuts, roughly chopped.</div>
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4 Wooden Skewers.</div>
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<u><b>What to Do:</b></u></div>
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Peel the bananas and slice them in half lengthwise. Impale them on the skewers and place on a parchment paper lined plate. Place in the freezer for 30 minutes while you get the rest of the ingredients ready.</div>
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Get the rest of the ingredients ready...</div>
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Dump the chocolate pieces into a double boiler (a pot with 2 inches of water and a glass bowl that fits over top works well - make sure the water doesn't hit the bowl). Heat the water to a boil over medium heat, stirring the chocolate constantly to ensure it doesn't burn. Once melted and hot, remove from heat.</div>
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Place the walnuts in a large shallow bowl. Set aside.</div>
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Remove the bananas from the freezer and dredge in the chocolate and then the nuts.</div>
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Place back on parchment paper and place in the fridge for 30 - 60 minutes or until chocolate hardens.</div>
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Eat. </div>
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<span style="font-size: large;">What are your go-to desserts? Are you still stuck on the holiday sweet train? Choo choo! </span></div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /> <br />
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<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com8tag:blogger.com,1999:blog-5600273032256575572.post-64926457267751296932013-01-15T14:13:00.000-08:002013-01-15T14:13:52.682-08:00Rippin' Another Blog: Ox Tail Soup<div style="text-align: justify;">
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<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT5uLys_O2VOAPePHsdcfA1m2GHzQdoYduTiOvvsdaQe37F0-5BuqAL9RuwRUs1HAYRHsMqDiwgGGh2Ih5CuukwjFK9ZQj0R84vQniKhEJi6is_Lfb5RhgBwnvzT39zf1_cLNXf6UPkw/s1600/Ox+Tail+Soup3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuT5uLys_O2VOAPePHsdcfA1m2GHzQdoYduTiOvvsdaQe37F0-5BuqAL9RuwRUs1HAYRHsMqDiwgGGh2Ih5CuukwjFK9ZQj0R84vQniKhEJi6is_Lfb5RhgBwnvzT39zf1_cLNXf6UPkw/s400/Ox+Tail+Soup3.jpg" width="225" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">As a kid I always wondered what ox tail soup was. Using an actual ox tail seemed more like a tall tale. Of course, now I've realized that ox tail soup is actually made of ox tails. A suiting name I suppose. Really, what else could you call a soup that is made of ox tail other than ox tail soup?</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Up until now, I've passed by ox tails everytime I went to the grocery store since time began. Of course time began approximately 10 years ago. I'm going to refer to this era as PP, or the post-parental era. It was the beginning of this era when I started figuring out that grocery shopping wasn't as much fun as it used to be. When you were young, you could sneak whatever you wanted into the cart. This of course was assuming you were sly enough to avoid detection. The only consequence was that pseudo feeling of guilt when you got busted at the checkout line. But in all seriousness, who could blame us? Count Chocula was in fact a food group back then. Well, maybe not for me. I was forced to eat Harvest Crunch because it had less sugar.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">The years from 0 PP to 5 PP were tough years. Learning the ropes in the grocery store was a new skill that I had to acquire... Budgeting. Damn you budgeting! They were tough lessons indeed. I mean really, how much Mr. Noodle can you eat before your sick of it. Actually, I still love it, but still. However, things have changed for the better, and now during 9 PP I am finally going to tackle ox tail soup. Well, perhaps it took Noelle from <a href="http://thejoyfultable.blogspot.ca/2012/10/oxtail-and-barley-soup-to-welcome-fall.html" target="_blank">The Joyful Table</a> to teach this not so ol' dog a new trick. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rxph9KgTXNcLAf68sb5wnB6X87WPbGEFQfaovPbeTs8oEqi7MGoQeBC_ZlfkZHjiDFWLdixpLyo-bN4ISKY6eD3kYdo-tNtMU9DwNpyqaUXDd6isOah0ne6lccyX-G58cAMYqgnyXC8/s1600/Ox+Tail+Soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rxph9KgTXNcLAf68sb5wnB6X87WPbGEFQfaovPbeTs8oEqi7MGoQeBC_ZlfkZHjiDFWLdixpLyo-bN4ISKY6eD3kYdo-tNtMU9DwNpyqaUXDd6isOah0ne6lccyX-G58cAMYqgnyXC8/s640/Ox+Tail+Soup2.jpg" width="640" /></a></div>
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<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1 kg Ox tails</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 cups Red wine</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 Onions, quartered</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3 stalks Celery, chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3 Carrots, chopped</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp Salt</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">3-5 Bay leaves</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Pepper, to taste</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Water</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup Barley (optional) </span></div>
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<i><span style="font-size: large;">The Skinny:</span></i></div>
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<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Add all the ingredients, except barley, into a large pot and cover with enough water to fully submerge all the ingredients, then some. Cover and bring to a boil. Once boiling lower heat and simmer for 6-8 hours.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Remove from heat and allow to cool. Once cooled, skim the layer of fat off of the surface then strain, saving the liquid broth and the ox tails. If desired, you may remove the meat from the ox tail bones. If not, put the ox tails back into the broth.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial,Helvetica,sans-serif;">Add barley and reheat. Simmer until barley is cooked. Serve warm. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27QXN3K2gWoICZ4yAx76a2z14-x6UrBRlK4DdoqF8zXmvRkfiJMmqKirQDqEMZDg_zucju6BXVbT1ELLOnd4-a6hQdIjnR1ZBacssz04Mxt2wT7roCGdu2b3MrqEIthsVFIVUUrFvFqA/s1600/Ox+Tail+Soup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27QXN3K2gWoICZ4yAx76a2z14-x6UrBRlK4DdoqF8zXmvRkfiJMmqKirQDqEMZDg_zucju6BXVbT1ELLOnd4-a6hQdIjnR1ZBacssz04Mxt2wT7roCGdu2b3MrqEIthsVFIVUUrFvFqA/s640/Ox+Tail+Soup4.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com3tag:blogger.com,1999:blog-5600273032256575572.post-41801560104158694252013-01-10T04:01:00.000-08:002013-01-10T04:01:50.201-08:00New Years Highlights (Part 2)<div style="text-align: justify;">
Top 'o the mornin' to ya, sugar tops!</div>
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As Haydn said last post, we're taking the New Year as an opportunity to round up our favorite posts from 2012. And not only is it the new year but almost our 1 year blogiversary - we're managed to post (relatively) regularly for 52 weeks. Word up, brah. So a round up seems fitting, yes?</div>
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My favorite part of the blog by far - aside from harassing Haydn about deadlines and organizing posts - are the Rock Paper Ingredient (RPI) challenges. I love selecting an ingredient and discovering how Haydn and I each spin it. Maybe it's time to open that shit up to more people?.....what do you think? More RPI? More people? </div>
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In order of appearance, let the countdown begin...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqXqyTKECo66AUy78uyWW_OtaplS4Rn5E1zwHpb7mNEcMaVwaFmv6vp_KTpNUIUK2RXKQgiWnA57bo20EtheUwS517QN7ffQkYDaeLFOSEoGYj8vPixh1SwSUdL5Clb846vF183fb3gE/s1600/mango+2+ways.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqXqyTKECo66AUy78uyWW_OtaplS4Rn5E1zwHpb7mNEcMaVwaFmv6vp_KTpNUIUK2RXKQgiWnA57bo20EtheUwS517QN7ffQkYDaeLFOSEoGYj8vPixh1SwSUdL5Clb846vF183fb3gE/s640/mango+2+ways.jpg" width="640" /></a></div>
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12. <a href="http://two-taste-buds.blogspot.ca/2012/01/rpi-mission-mango.html" target="_blank">RPI Mission Mango: Mango 2 Ways - Firely Lime Sauce & Tempura Sliced Mango</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDNk9lGtimu1GGgW9_qV7zqCeRsOOKcScF7fiDPFyF2Ds9dDt3cByjaibTLut5IhaiX6yFV0ONajAHjD5Q8MuzqOITrLdQEDtsziGo9hwDIirH1SydHZtvR54IIRzjcb1mrDI3Aw-1JU/s1600/Endive+Risotto+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvDNk9lGtimu1GGgW9_qV7zqCeRsOOKcScF7fiDPFyF2Ds9dDt3cByjaibTLut5IhaiX6yFV0ONajAHjD5Q8MuzqOITrLdQEDtsziGo9hwDIirH1SydHZtvR54IIRzjcb1mrDI3Aw-1JU/s640/Endive+Risotto+Balls.jpg" width="640" /></a></div>
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11. <a href="http://two-taste-buds.blogspot.ca/2012/02/rpi-mission-endive.html" target="_blank">RPI Mission Endive: Endive "Cup" Risotto Balls with Cup Salad</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79bvf8e8vaot4fg2d2FI-hy4D-bKGsWvAkPiyKZW_Q6_NcdbEmkXdXKgl3Y58zRwWBmL_YMd9TPNlguGqgI0cZHe-6qJwaJyRm9KgtOBbVXbuI2iM-q4xlQ2uECLbs8bm3V04MM9hQ2s/s1600/poached+egg+on+polenta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79bvf8e8vaot4fg2d2FI-hy4D-bKGsWvAkPiyKZW_Q6_NcdbEmkXdXKgl3Y58zRwWBmL_YMd9TPNlguGqgI0cZHe-6qJwaJyRm9KgtOBbVXbuI2iM-q4xlQ2uECLbs8bm3V04MM9hQ2s/s640/poached+egg+on+polenta.jpg" width="640" /></a></div>
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10. <a href="http://two-taste-buds.blogspot.ca/2012/03/poached-egg-over-creamy-polenta-with.html" target="_blank">Poached Egg Over Creamy Polenta (with Mushrooms, Blue Cheese & Pistachios)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7YSnATOiig5fx3pY3kzycEP413wSUIztzQUF_x3rV-n6pWxBC45Mr0_wzSMFZNCNJDRq8jtg4weugBXO5dWMgfvHg0Xc_1RQ_b1RnK3XDO4vatS50MmDd7MlCBGvq7WeyE8_BcjB8f4/s1600/habas+con+jamon+with+tuna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-7YSnATOiig5fx3pY3kzycEP413wSUIztzQUF_x3rV-n6pWxBC45Mr0_wzSMFZNCNJDRq8jtg4weugBXO5dWMgfvHg0Xc_1RQ_b1RnK3XDO4vatS50MmDd7MlCBGvq7WeyE8_BcjB8f4/s640/habas+con+jamon+with+tuna.jpg" width="640" /></a></div>
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9. <a href="http://two-taste-buds.blogspot.ca/2012/04/rpi-mission-fava-beans-habas-con-jamon.html" target="_blank">RPI Mission Fava Bean: Habas con Jamon with Seared Tuna</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaFbqrUfa4ef9mYakgK_jzhVZtMzCU0YTHtmYGxop7cYi0sEHaZoqOIAR6_qLBud2Jewui8efkYsipX8t7FOX5jPQkFCbC0NkJr5fgXziiZqbZH0Zvot-eCcfRtR4f_HE6_jE7p2T_tQ/s1600/bacon+wrapped+dates.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaFbqrUfa4ef9mYakgK_jzhVZtMzCU0YTHtmYGxop7cYi0sEHaZoqOIAR6_qLBud2Jewui8efkYsipX8t7FOX5jPQkFCbC0NkJr5fgXziiZqbZH0Zvot-eCcfRtR4f_HE6_jE7p2T_tQ/s640/bacon+wrapped+dates.jpg" width="640" /></a></div>
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8. <a href="http://two-taste-buds.blogspot.ca/2012/05/ya-need-date-stud.html" target="_blank">Ya Need a Date Stud? (aka bacon wrapped dates with marcona almonds)</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTp25zkn77Hqt89diRdsqN4w4lTY4sN3nio0QfConawQWfYDRSa3bGLYXTgs5JkqSP-ZdUa7BP8pU0JOvoXv_jR0sRNT-qTrwAHEfHIWa8DOYh0R4JWWiAm8eK2u7xAv95TLyRJpTJW0/s1600/bourbon+old+fashioned.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTp25zkn77Hqt89diRdsqN4w4lTY4sN3nio0QfConawQWfYDRSa3bGLYXTgs5JkqSP-ZdUa7BP8pU0JOvoXv_jR0sRNT-qTrwAHEfHIWa8DOYh0R4JWWiAm8eK2u7xAv95TLyRJpTJW0/s640/bourbon+old+fashioned.jpg" width="438" /></a></div>
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7. <a href="http://two-taste-buds.blogspot.ca/2012/06/rpi-bourbon-with-side-of-bourbon.html" target="_blank">RPI Bourbon: Bourbon with a Side of Bourbon - The Old Fashioned with Bourbon Soaked Cherries</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVySP0YR2bwlJC2IHTVTp3xHtehNyv3Yz0NAyZfovHVhikl3OkIyWVr2kq3-l1KidMRwq5PJd62JkpmKmPfAypUy8U1DzuZS-M7E5rhE6hSdeqiDJJjhs-ZE6GgWHUMoWKw7NUpbfAmE/s1600/pickled+fennel+with+orange.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisVySP0YR2bwlJC2IHTVTp3xHtehNyv3Yz0NAyZfovHVhikl3OkIyWVr2kq3-l1KidMRwq5PJd62JkpmKmPfAypUy8U1DzuZS-M7E5rhE6hSdeqiDJJjhs-ZE6GgWHUMoWKw7NUpbfAmE/s640/pickled+fennel+with+orange.jpg" width="640" /></a></div>
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6. <a href="http://two-taste-buds.blogspot.ca/2012/07/pickled-fennel-with-orange.html" target="_blank">Pickled Fennel with Orange</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3uKDCGZkcV0DBJ9HTAb7nYwnlGBBt3i1truP9nGKDK7vxbHg5FK-e0_kT9gXzPSQoWmwZZKLGp_KyOqFd5t6HkYJpW76gDKg6qFleyJiC_niJxlaLlhrPqxhW3Z-TFhIVt64aml0LG0/s1600/pistachio+crusted+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3uKDCGZkcV0DBJ9HTAb7nYwnlGBBt3i1truP9nGKDK7vxbHg5FK-e0_kT9gXzPSQoWmwZZKLGp_KyOqFd5t6HkYJpW76gDKg6qFleyJiC_niJxlaLlhrPqxhW3Z-TFhIVt64aml0LG0/s640/pistachio+crusted+cake.jpg" width="640" /></a></div>
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5. <a href="http://two-taste-buds.blogspot.ca/2012/08/rpi-mission-pistachios.html" target="_blank">RPI Mission Pistachios: Chocolate Cake with Pulverized Pistachios and Espresso Icing</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsVC8N6b7TfA6VHBwcV2450xtZ0LSsWNQvYGF0SVCwy4Y5B3Q7f3rINMSZNAqPfPIzliF6smDSEQFxVk4QCSBZXNByV7bzswCG7hpFw4MMCUvQHzxXKjnOBU4TpYjqSyekYJXmAxWzCs/s1600/minibreak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdsVC8N6b7TfA6VHBwcV2450xtZ0LSsWNQvYGF0SVCwy4Y5B3Q7f3rINMSZNAqPfPIzliF6smDSEQFxVk4QCSBZXNByV7bzswCG7hpFw4MMCUvQHzxXKjnOBU4TpYjqSyekYJXmAxWzCs/s400/minibreak.jpg" width="400" /></a></div>
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4. <a href="http://two-taste-buds.blogspot.ca/2012_09_01_archive.html" target="_blank">A Mini-Break</a> (not the best post...but the only one for this month). I was moving across the world, as Haydn says. Reality: across the country. Sometimes it feels like the world though. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALG2y_QyqLQqPjDDcpFQD5aeXDPOI5D8WioS5c13h1R4ZlNcwd7ZmJ7OR3naitOIp9duOZwXD0f4mwyiV_7jcyw6qdohhLS0MiYaTfryneUHpxFZydj6ccCC_qHI2E1FDzkmXOV2LCww/s1600/about+us.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALG2y_QyqLQqPjDDcpFQD5aeXDPOI5D8WioS5c13h1R4ZlNcwd7ZmJ7OR3naitOIp9duOZwXD0f4mwyiV_7jcyw6qdohhLS0MiYaTfryneUHpxFZydj6ccCC_qHI2E1FDzkmXOV2LCww/s640/about+us.jpg" width="640" /></a> </div>
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3. <a href="http://two-taste-buds.blogspot.ca/2012/10/a-little-more-about-us.html" target="_blank">A Little More "About Us"</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNU4YY9UTIS7gNPIMMCvxQC7AmlgkJYwA4PIwXR13EImz1IdD-9y7oUThFhgadnYfqjojFt0z3d1JqBRV21IK54aPdjwZ27mpPGKDf-Y34hc-GS-5ADrQ-IRhrR0CEcyfdmxwKBYGR4/s1600/egg+nog+christmas+drink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNU4YY9UTIS7gNPIMMCvxQC7AmlgkJYwA4PIwXR13EImz1IdD-9y7oUThFhgadnYfqjojFt0z3d1JqBRV21IK54aPdjwZ27mpPGKDf-Y34hc-GS-5ADrQ-IRhrR0CEcyfdmxwKBYGR4/s640/egg+nog+christmas+drink.jpg" width="640" /></a></div>
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2. <a href="http://two-taste-buds.blogspot.ca/2012/11/rpi-maple-syrup.html" target="_blank">RPI Maple Syrup: Christmas Caucasion</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wWbVA66xIXUyP9p1tidA9XDEMa62DEcpS7dwLHxvQYNTIOOJTcF6GWP5CXTD_QFZdLHBCvSv1Q2JNMaG_H32ZXviovGsVZ1hDe6SuVthwBel6vFusp3DYfLm2Mu-Mmivmzgwe_Kxx5I/s1600/Scalloped+Potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wWbVA66xIXUyP9p1tidA9XDEMa62DEcpS7dwLHxvQYNTIOOJTcF6GWP5CXTD_QFZdLHBCvSv1Q2JNMaG_H32ZXviovGsVZ1hDe6SuVthwBel6vFusp3DYfLm2Mu-Mmivmzgwe_Kxx5I/s640/Scalloped+Potatoes.jpg" width="426" /></a></div>
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1. <a href="http://two-taste-buds.blogspot.ca/2012/12/scalloped-potatoes.html" target="_blank">Scalloped Potatoes</a></div>
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<span style="font-size: large;">Happy New Years my friends!<span style="font-size: large;"> </span>What are you looking forward to this year?</span></div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /><br />
<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com1tag:blogger.com,1999:blog-5600273032256575572.post-50093669135649371552013-01-08T12:27:00.001-08:002013-01-08T12:27:11.612-08:00New Years Highlights<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif; text-align: justify;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<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/AVvXsEhDKC5uVHe8GYHqOtEKGoHEqz0IKp9u6QxIW0z8wcEo1lhKye71gs4Ax6GX_PJERrWyFtShWqsQ-ljXjvdChCCVimAsMLLaXDEOjArcg5FGrhjjF5YdiMSjU6_Jy6-P9r0W7BhLb2rhfIk/s1600/Naan1%2528mini%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKC5uVHe8GYHqOtEKGoHEqz0IKp9u6QxIW0z8wcEo1lhKye71gs4Ax6GX_PJERrWyFtShWqsQ-ljXjvdChCCVimAsMLLaXDEOjArcg5FGrhjjF5YdiMSjU6_Jy6-P9r0W7BhLb2rhfIk/s400/Naan1%2528mini%2529.jpg" width="223" /></a></td></tr>
<tr align="right"><td class="tr-caption"><a href="http://two-taste-buds.blogspot.ca/2012/11/homemade-naan-indian-flatbread.html" target="_blank">Homemade Naan</a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">Being the first post of the new year, Kristy and I thought it would be fun to highlight our past year. I know, super original and all that jazz. Regardless of the lack of originality we're doing it anyway, because we're just like that (insert 90's hip-hop pose). It has been an interesting year in terms of culinary experiences, and although it may be a boring post, I am too lazy to make food after the holidays. In other words, deal with it (or don't you're an adult).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For starters, my new years lie (resolution) is, and has been for the last 6 years, to try new things. It's ambiguous, fail proof, and encourages you to be a bit more daring. Daring in the sense of trying a different entree at your favourite restaurant, not in the sense of jumping off a roof with a cape around your neck. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">To encourage this, a group of friends and I have started going to a new restaurant every Friday to try out different cuisines or different renditions on the classics. That has brought forward the flavours of Chinese, Malaysian, Japanese, American, Tapas, Polish, and German cuisines. Not to mention beer. A whole lot of beer. </span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-left: 0px; margin-right: 0px; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJXVT1GO8f4yMewWJCPEDMBDBF7i7vVlPSwovaoSbwt7l5ZQ_FnMrAhaQADHtrXrUrouSOeVx63YlkoEpVzZtOUTB9dVwBWS4av4hMUrY1HDqGt3wxv9cBvwcRyOmCMn2MdtbjMUorOw/s1600/Pistachio+Shnitzel4(mini).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/AVvXsEgIJXVT1GO8f4yMewWJCPEDMBDBF7i7vVlPSwovaoSbwt7l5ZQ_FnMrAhaQADHtrXrUrouSOeVx63YlkoEpVzZtOUTB9dVwBWS4av4hMUrY1HDqGt3wxv9cBvwcRyOmCMn2MdtbjMUorOw/s320/Pistachio+Shnitzel4(mini).jpg" width="320" /></a></td></tr>
<tr align="right"><td class="tr-caption"><a href="http://two-taste-buds.blogspot.ca/2012/08/rpi-pistachio-crusted-schnitzel-w.html" target="_blank">Pistachio Crusted Schnitzel w/ Beet Cherry Chutney</a></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;">I tried my first octopus this year, which I loved a lot more than I thought I would. I smoked food for the first time. Made homemade bread for the first time. Tried a maple syrup donut beer. Tried bacon vodka. Experienced my first two day hangover (for the love of everything holy, that's the first sign of getting old... or stupid). Tried ox tail for the first time. To sum it up, this blog has inspired me to break my habits and really explore the world of food and beverage. Well, I was doing it on my own prior to this blog; however, seeing as I am writing this post I will simply say it is all because of the blog.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm not sure how we are supposed to be doing this post, as Kristy and I have resorted to talking via text messages, but from what I gathered we are putting up a list of our favourite posts throughout the year.</span></div>
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<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/AVvXsEixPerITWdnQ0CI2Goz0oM15K6PRiDLXVF61t9W-jGOx_vurMq0cZCbpCPjkZD8qZy-MysV8khWVylTbMaXio60cl1tNBc2xt977WRZTiwN9yKuboG9gUgUdO41RjOeI0OHvhJqB8DuKzM/s1600/Beet+Burgers5%2528mini%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPerITWdnQ0CI2Goz0oM15K6PRiDLXVF61t9W-jGOx_vurMq0cZCbpCPjkZD8qZy-MysV8khWVylTbMaXio60cl1tNBc2xt977WRZTiwN9yKuboG9gUgUdO41RjOeI0OHvhJqB8DuKzM/s640/Beet+Burgers5%2528mini%2529.jpg" width="640" /></a></td></tr>
<tr align="right"><td class="tr-caption"><a href="http://two-taste-buds.blogspot.ca/2012/05/rpi-bodacious-beet-barley-burgers.html" target="_blank">Bodacious Beet & Barley Burgers</a></td></tr>
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<i><span style="font-size: large;">The Playlist:</span></i></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">I'd say all in all, my favourite post of the year was <a href="http://two-taste-buds.blogspot.ca/2012/05/rpi-bodacious-beet-barley-burgers.html" target="_blank">the Bodacious Beet & Barley Burgers</a>. They are mind-blowingly healthy, fairly easy to make (other than the dyed hands), and packed a wallop of flavour. Add goat cheese and sliced apple to that mix and you may consider going vegetarian (just kidding). What's better is that you don't feel bad about cooking them on a cast iron skillet (damn you BBQ haters on my strata council).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Although it's not a recipe, my second favourite post(s) has been all of the <a href="http://two-taste-buds.blogspot.ca/p/rock-paper-ingredient.html" target="_blank">RPIs</a>. It is an extremely fun and creative way to try new ingredients. It has also been a way to alter childhood classics into something a bit more acceptable (ps. dipping grilled cheese sandwiches into chocolate milk will never be acceptable).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">My favourite drink (cocktail) post is of course, <a href="http://two-taste-buds.blogspot.ca/2012/12/rpi-egg-happy-john.html" target="_blank">the Happy John (Orange Boston Sour)</a>. The story still makes me laugh to myself from time to time. That, of course, is secondary to the fact that I actually really enjoy the drink. It makes me feel so sophisticated, suave, and intelligent. So pretty much, everything I'm not. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">This blog has helped to enforce that Kristy and I stay in somewhat regular contact with each other. As many of you know she moved across the world, so this helps tie us together. Sentimental, yes; but it is one of the main reasons that I wanted to continue this blog throughout the new year. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Finally, I'd like to thank every individual person and guest that read, tried out our recipes, pinned (whatever that is), helped promote, commented, or featured our recipes on their site. You're all pretty darn awesome in my mind. Cheers to a new year full of bad jokes, mediocre food, and bickering.</span></li>
</ol>
<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/AVvXsEgds40SZU_G-npWCPiCEGRyw16JumNw6nt-G2t_EyQWZYba57cYsT5qhrnW18VtOVyjiU1mr2CQwABQ4mZWZfNAwsVZWkyYOy7l7afhb1EViTfuIRggNSnOcAXMZzrx1MvZqEJP_SEA75U/s1600/Happy+John4%2528cropped%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgds40SZU_G-npWCPiCEGRyw16JumNw6nt-G2t_EyQWZYba57cYsT5qhrnW18VtOVyjiU1mr2CQwABQ4mZWZfNAwsVZWkyYOy7l7afhb1EViTfuIRggNSnOcAXMZzrx1MvZqEJP_SEA75U/s640/Happy+John4%2528cropped%2529.jpg" width="640" /></a></td></tr>
<tr align="right"><td class="tr-caption"><a href="http://two-taste-buds.blogspot.ca/2012/12/rpi-egg-happy-john.html" target="_blank">The Happy John (Orange Boston Sour)</a></td></tr>
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Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com0tag:blogger.com,1999:blog-5600273032256575572.post-60136639346987192042012-12-20T10:02:00.000-08:002012-12-20T10:02:44.204-08:00Scalloped Potatoes <div style="text-align: justify;">
There are few things I love more than potatoes. I think that's the Albertan in me. I have a special fondness in my little heart for those bad boys.</div>
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It's been a long time since I've lived in Calgary, Alberta. In that time I've developed a raging affinity for other foods: pasta, polenta, homemade tomato sauce, chicken liver pate, cheese, wine. In fact, I often think my food-soul is Italian. </div>
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And I have mostly managed to shake a lot of the Albertanisms that make me think of it as "little Texas" - big money, greed, Budweiser, big oil guzzling trucks, saying "get 'er done". Not that there is anything wrong with Alberta or Texas in and of themselves - I'm just a little more West coast than that. Or as the people I work with often refer to me, a little more social-communist. And I'm okay with that. I like shopping vintage thrift and up-cycling material goods. Smart cars are an excellent way to get around the city. And sauntering from one place to another, taking time to smell the flowers and breathe the air and watch the birds and lay on the beach all while being protected by universal medicine is A-okay with me. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9LnVp_u931nZuz3IeSbQTHteUippgpW_RW2uJFn7jXUs5OxVPqqH8TZrOrW4dFiT17PSfY0R3fQL8eCY2fCeiD_bSFS02Gy7k00XX7ds7jhq69qaX_DPVndUPyCI7ngE3jmYbhyqgF4/s1600/Cheesy+Potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX9LnVp_u931nZuz3IeSbQTHteUippgpW_RW2uJFn7jXUs5OxVPqqH8TZrOrW4dFiT17PSfY0R3fQL8eCY2fCeiD_bSFS02Gy7k00XX7ds7jhq69qaX_DPVndUPyCI7ngE3jmYbhyqgF4/s640/Cheesy+Potatoes.JPG" width="640" /></a></div>
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But try as I might - potatoes linger both in my mind and judging by the popularity of the Paleo diet, my hips too, apparently. Smother 'em in cheesy, creamy goodness and I've got the best of all worlds.</div>
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So while Italian may be my food-soul, potatoes are my soul-food. They remind me that I stem from a meat and potatoes kinda place. Filled with big trucks, oil money and bad beer. So I hold them dear and close to my heart. That and country music. </div>
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<span style="font-size: x-large;"><b><u>Scalloped Potatoes</u></b></span></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/scalloped-potatoes?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 4.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTFl4MQce1YiYPLYfgceAArL6P5v3nPLm7K5I6Zp_QqV3N2Mm5w6jO8GmVA3YLoG0TL74AeXPtF8Ir9ajIyAcyRB2S3e72yOFrrRxWi-WTVJE_VCH0dv1NBY21yt3pYVvFBkx2g7DgeA/s1600/close+up+of+scalloped+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTFl4MQce1YiYPLYfgceAArL6P5v3nPLm7K5I6Zp_QqV3N2Mm5w6jO8GmVA3YLoG0TL74AeXPtF8Ir9ajIyAcyRB2S3e72yOFrrRxWi-WTVJE_VCH0dv1NBY21yt3pYVvFBkx2g7DgeA/s640/close+up+of+scalloped+potatoes.jpg" width="640" /></a></div>
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<u><b>Ingredients:</b></u></div>
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Approx 3 Lb (6 medium sized) Yukon gold Potatoes, sliced very thinly (use a mandolin on thinnest setting).</div>
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1 Onion, peeled & sliced very thinly in the same way as the potatoes. </div>
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2 Garlic Cloves, minced.</div>
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1 or 2 Sprigs of Fresh Thyme.</div>
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1 Bay Leaf.</div>
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2 1/2 C 2% Milk or Cream.</div>
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2 Tbsp Butter.</div>
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2 Tbsp Flour.</div>
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Pinch of Nutmeg.</div>
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1 1/2 C Gruyere Cheese, grated.</div>
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1/2 C Parmesan Cheese, grated.</div>
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Coarse Sea Salt & Fresh Cracked Black Pepper.</div>
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<u><b>What to Do:</b></u></div>
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Pre-heat your oven to 400 degrees F & lightly grease a 9 X 9" baking dish.</div>
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Heat a medium sized saucepan over medium heat. Add the butter and melt until sizzling - add the flour and stir constantly until fragrant and just starting to change color. Remove from the heat and add the milk, stirring to ensure it doesn't curdle. Add the garlic, thyme, bay leaf, nutmeg and a generous helping of salt and pepper. Place back on heat and stir stir stir until the milk thickens. Remove from the heat and discard what's left of the thyme stem.</div>
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Ladle a little of the liquid into the prepared baking dish, followed by closely layered slices of potatoes so they overlap. Top with some of the grated Gruyere and another ladle full of the milk mixture. Repeat until the dish is full with 1/2" of headroom - you should end up with 3 - 4 layers of potatoes, finishing with the Parmesan cheese. </div>
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Cover with tin foil and place in the oven to bake for 50 - 60 minutes. Remove the cover and continue cooking for a further 10 minutes or until cheese on top is bubbly and golden. </div>
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Remove from the oven and let sit for a few minutes before cutting into. </div>
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Eat.</div>
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<span style="font-size: large;">What's your background? What foods or lifestyle choices do you hold close to your heart? What makes you who you are? What do you hang on to? What do you let go of? Are there any other country fans in the house?</span></div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-87875946624068147492012-12-18T11:53:00.000-08:002012-12-18T12:04:40.340-08:00Korma Curry Paste<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgtMZ0sp0zeiFbQuimriOY-NtHQFLbYmrgJUNXX0TUsKWwjIejjGTZfq1WrzX2keq_BRwr-0tL9qBAyulT8Cni_ABfK_J2KyyqN5uAiJsXSUxxvx_OrZM0q_KTvwmj4Qk3hIl5f-DivQ/s1600/Korma+Curry2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfgtMZ0sp0zeiFbQuimriOY-NtHQFLbYmrgJUNXX0TUsKWwjIejjGTZfq1WrzX2keq_BRwr-0tL9qBAyulT8Cni_ABfK_J2KyyqN5uAiJsXSUxxvx_OrZM0q_KTvwmj4Qk3hIl5f-DivQ/s400/Korma+Curry2.jpg" width="210" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Curries are just one of those things that I feel everyone should love. They are full of flavour, extremely versatile, aromatic, and healthy. I'm not claiming to be a curry guru by any means. Maybe just a huge fan that's a borderline stalker. It may be the fact that they are extremely versatile. It may be the aroma that they emit as they slowly simmer. It may be the "set it and forget it" mentality. It may be the inferno from the hot peppers. It may be childhood nostalgia (there were a lot of Indian meals growing up). Or it may even be the ease of making a large batch and freezing it. What ever it is, I adore them.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This variety of curry is a product of Moghul influence in the geographic regions now known as India, Pakistan, and Bangladesh. The word "korma" essentially just means to braise (low and slow baby, low and slow). They are generally milder and sweeter, as opposed to fiery. The addition of nuts and coconut milk make this curry a truly interesting meal. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Curries are often one of those things that annoy me the most in blogging. I absolutely hate it when you click on a blog recipe and one of the ingredients is a packaged curry paste. Using a store bought curry paste in a recipe is like calling a photo of a painting the real deal. Chances are, if you're simply just writing down the instructions from the back of the package it's not worth your time to write (or our time to read). It's rubbish. It makes me so upset that I'm being forced to use British slang. So, if you're stuck in a rut and want a make-ahead meal plan, a homemade curry paste is an excellent way to go.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">On a final note, this batch of paste (noted in the photos) is green because I had spinach that was on its last legs. Not wanting to waste it, I ground it into the curry paste. I'm not sure about the legalities of this, but the flavour was excellent. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjit7z5RyEAZZgyPJI0BoarbeBej2h7NEYwFtYN9IsZGDjbr3Xc1dXujY-uguULx6XtJ9TATZ4GUaa8BZ7L4v_MT1dfeX2iWt-FTLbhnUHYjG9-asGdpC1znJnXrQJx8w7bDNuvbW9E1ok/s1600/Korma+Curry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjit7z5RyEAZZgyPJI0BoarbeBej2h7NEYwFtYN9IsZGDjbr3Xc1dXujY-uguULx6XtJ9TATZ4GUaa8BZ7L4v_MT1dfeX2iWt-FTLbhnUHYjG9-asGdpC1znJnXrQJx8w7bDNuvbW9E1ok/s640/Korma+Curry1.jpg" width="640" /></a></div>
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<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Cumin seed, toasted then ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Turmeric</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Coriander seed, ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Cilantro, loosely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Ginger, pealed & loosely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Chili peppers </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cloves Garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Desiccated coconut (dried and flaked)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Garam masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Cashews, ground</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Vegetable oil (canola)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pepper, generous amount</span><br />
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<i><span style="font-size: large;">The Skinny:</span></i></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the oil, turmeric, cumin, coriander, cilantro, ginger, garlic, tomatoes, garam masala, and pepper into a blender and blend until an oily paste is formed. </span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Once a paste consistency is formed slowly add the coconut and cashews. If the blender is labouring too much, you can manually mix these in.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Put 1 cup servings into individual containers and refrigerate for 2-3 days before using. The individual servings that are not used can be frozen (just make sure you don't microwave them to thaw).</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">The paste highly concentrated, so I mix 1 cup of the paste with 2-4 cups of broth depending on the desired consistency and what is going into the curry. No oil in the pan is needed, as there is enough in the paste itself.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81mZeh90RbXHM2cpiFVC-ObRst9j81xlNSoW-LK6FIowAMRkmprQn8j6-lgIM7gkVejeiqopuP9IfDYCBEj9xfFNp0SNiZ5hgWSayeDv9ggYwN7DHDOkkfbriekqdO-uRZXILXpBd698/s1600/Korma+Curry3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi81mZeh90RbXHM2cpiFVC-ObRst9j81xlNSoW-LK6FIowAMRkmprQn8j6-lgIM7gkVejeiqopuP9IfDYCBEj9xfFNp0SNiZ5hgWSayeDv9ggYwN7DHDOkkfbriekqdO-uRZXILXpBd698/s640/Korma+Curry3.jpg" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span><br />
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Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com7tag:blogger.com,1999:blog-5600273032256575572.post-86865693159514801022012-12-13T04:07:00.001-08:002012-12-13T04:07:42.614-08:00RPI Eggs: Super Simple Poached Egg Sunday Breakfast<span style="font-size: normal;">Happ<span style="font-size: normal;">y Thursday darlings<span style="font-size: normal;">!</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2S7xQkvFzUQ7o1G3iLACLaDU5QXhgR7ag8nt5_EefguBmJIaRLwH5JPVRmUNCwbmwz6KTRAxlppnwkbLuM6n1zr78G0DrIglyoTPR1JmEqmy5IezcqFstzHJkda0BBkyEHeKoaovIVU/s1600/IMG_5372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2S7xQkvFzUQ7o1G3iLACLaDU5QXhgR7ag8nt5_EefguBmJIaRLwH5JPVRmUNCwbmwz6KTRAxlppnwkbLuM6n1zr78G0DrIglyoTPR1JmEqmy5IezcqFstzHJkda0BBkyEHeKoaovIVU/s640/IMG_5372.JPG" width="640" /></a></div>
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The best part of my day? I logged into Blogger, checked the blog's stats
for the day, and opened up my draft for RPI Mission Eggs... I was
greeted by this:
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<i>Jingle bells, batman smells, Robin laid an egg.</i></div>
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<i>Batmobile lost a wheel and Joker got away.</i></div>
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Oh the joy of sharing a blog with a close friend who you wished lived closer. I've heard this song eight million times and was always kind of annoyed by it. Until now. Now it's the endearing gentle message my dear friend Haydn left me in my draft copy of RPI Eggs - a small but significant message that he hopelessly misses me<i>. </i>I miss you too, Haydn. Stupid, giant, Canadian country.</div>
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Something else that is dear to my heart? Eggs. Particularly, super simple Sunday breakfast eggs. When we established eggs as our Rock, Paper, ingredient mission this month, my mind immediately started digging into the various culinary fascinations of eggs - custards, cakes, aioli, souffle, blah blah blah. Ultimately, I chose to showcase the true nature of the protein powerhouse known as the egg. And stayed true to chicken.</div>
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Small side note: Duck eggs scare the squeezebox outta me. Much too large. Much. too. large. Pretty much anything that is larger in size than the average/normal freaks me out.</div>
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All you need for this recipe: eggs, bread, left over veggies. Maybe a little cheese. Golden. </div>
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<u><span style="font-size: x-large;"><b>Super Simple Poached Egg Breakfast</b></span></u></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/super-simple-poached-egg-sunday-breakfast?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 2. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYd14zlV12hqF2R0BZNVbBP7KKwM84LkR4PBbpYNaX2DGAEQHEZEP0d9aAdV8C6SgUqXXT4ECvcCkWWVyM8bpomjwH0JB4so84aTMqcQrVVERMDV2yqgemV2SbhNhaE376BKwc7oP0R40/s1600/IMG_5381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYd14zlV12hqF2R0BZNVbBP7KKwM84LkR4PBbpYNaX2DGAEQHEZEP0d9aAdV8C6SgUqXXT4ECvcCkWWVyM8bpomjwH0JB4so84aTMqcQrVVERMDV2yqgemV2SbhNhaE376BKwc7oP0R40/s640/IMG_5381.JPG" width="640" /></a></div>
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<u><b>Ingredients:</b></u></div>
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4 Pastured Eggs.</div>
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1 Tsp Vinegar.</div>
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1 Bunch Kale or Chard. </div>
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1/3 C Chicken or Veggie Stock.</div>
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Leftover <a href="http://www.gastronomicalsovereignty.com/2012/03/roast-veggie-breakfast-or-supper-omelet.html" target="_blank">Roasted Winter Veg</a>.</div>
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2 Pieces Baguette or Sourdough Loaf, cut on an angle.</div>
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2 Shavings of Salty Grainy Cheese (ie Grana Padano, Parmesan, Pecorino Romano) </div>
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Extra Virgin Olive Oil.</div>
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Coarse Sea Salt & Fresh Cracked Black Pepper.</div>
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<u><b>What to Do:</b></u></div>
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Pre-heat your oven to a high broil. Once hot, place sliced bread on a baking sheet, brushed lightly with olive oil, and slide under heat. Broil until golden. Remove from oven and lay the cheese on warm toast. Set aside.</div>
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Turn the oven down to 400 degrees F. Re-heat winter veg in oven until hot. </div>
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Heat 2 Tbsp of oil over medium heat in a large saute pan. Once hot, throw in the greens, season well with salt and pepper and stir well to coat. Add the stock and while stirring often, allow the greens to cook through and the stock to evaporate.</div>
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To poach eggs: Bring a deep saute pan of salted water to a light boil over medium-high heat. Once the water starts to bubble, add vinegar. Crack eggs into individual bowls and gently slide into the semi-boiling water. Using a slotted spoon, corral the whites around the yolks to help them keep their shape. Cook for about 3-4 minutes or until the egg whites are cooked through and the yolks runny. Remove from water and gently place eggs on top of cheesy toast. </div>
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Throw it all on a plate and chow down my friends, chow down.</div>
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Yes - eat.</div>
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<span style="font-size: large;">How do your friends let you know they love you? How do you show you love them?</span></div>
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Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-73522450772762907112012-12-11T15:36:00.001-08:002012-12-11T15:36:53.900-08:00RPI: Egg - The Happy John<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1xZp2j6DtE9UZjsPDPBk4cr9m_bJ-qXpobf-qtCZPaUfiBhXaFNS17ofhh88ouv-AxJ6geeGeJz_wcyMaZLZgCeoWOt6MgW-82vpeCDBGuEcC96vQRt8DOF0icOpFsBOtWmpOGs-VIU/s1600/Happy+John3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1xZp2j6DtE9UZjsPDPBk4cr9m_bJ-qXpobf-qtCZPaUfiBhXaFNS17ofhh88ouv-AxJ6geeGeJz_wcyMaZLZgCeoWOt6MgW-82vpeCDBGuEcC96vQRt8DOF0icOpFsBOtWmpOGs-VIU/s400/Happy+John3.jpg" width="251" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Every cocktail seems to have a story. Perhaps, it put the tale in cocktail. In that case, a storyless beverage would be a... well, let's just leave that up to your imagination. This cocktail is no different. Although it may not have the disputable history of the Old Fashioned, it always makes me laugh when I order it. Perhaps snicker, laugh seems to be a bit too out there.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This story begins when we were young enough to sneak spiced rum into the late night showing of the horror-movie-du-jour. Okay,I'm not going to lie I still think it's fun. Everyone would then get their favourite pop to mix. Simple enough. That is until you order Orange Crush. You then sit down, add the two flavours up in your head, and realize that you may have to endure the grossest drink ever. Wrong! It's actually amazing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fast forward two years. We are all sitting at our favourite BBQ joint, when I notice that they have Orange Crush and spiced whiskey. Eureka, an instant classic. Until I was smited by the bartender and my fellow friends that is. Apparently whiskey and orange soda is some form of faux-pas in the realm of beverages. Once again I endured.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fast forward a couple of months. The setting: the same BBQ joint, rainy night, approximately 7*c, gentle northeasterly breeze, 8:30pm PST. Everyone is sitting at the table with their drink of choice, the Happy John. The components, as you may have guessed, are orange soda and spiced whiskey. But where is the irony you say? It lies in the fact that in my absence the drink was now named after the person whom originally ostracized me for ordering it all those months ago.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Oh the humanity! The humility! Now, locked away in my attic, I have been burning the midnight oil to recreate this untold masterpiece to get my own form of justice; the Happy John v.2.0 (which is essentially a modified Boston Sour). Remove the redneck, add a touch of class, and recreate a classic. And just like that, I get my silent revenge (not to mention a delicious cocktail in front of me and my RPI: Egg post completed).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCChxVjZl-Sg04URJp7bfynWZMh5ucdrRTFbUpvJJ0nBa-kTdxPg7PhOWIAROt0pwAQbqdMa-6q2H2UjFWmEMfHcT1fKKtguVUiKz0gSehFL4zeApInhhcyiGTTgYvQR2scVvOOhnZwpk/s1600/Happy+John1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCChxVjZl-Sg04URJp7bfynWZMh5ucdrRTFbUpvJJ0nBa-kTdxPg7PhOWIAROt0pwAQbqdMa-6q2H2UjFWmEMfHcT1fKKtguVUiKz0gSehFL4zeApInhhcyiGTTgYvQR2scVvOOhnZwpk/s640/Happy+John1.jpg" width="640" /></a></div>
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<i><span style="font-size: large;">The <span style="font-size: large;">Play<span style="font-size: large;">list</span></span>:</span></i></div>
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<span style="color: blue;"><u><span style="font-family: Arial, Helvetica, sans-serif;">The Happy John</span></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 oz Spiced Whiskey</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 oz Simple syrup (depending how sweet oranges are)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Egg white</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Naval orange, juiced</span><br />
<span style="color: blue;"><u><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Orange Simple Syrup</span></span></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Oranges, peels only</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 Allspice berries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9Y7VOkC9RyAEVTd4yeXyfUvhhKiBrthEDGl8SAo3bazL43CaHPcLj61VCxNkve-2kOSABdPqJUF2CZ9qu-pCWr_B7vTyR_t5cT26G2f4AoTqGVRZsdke8YWN0ZjHljs2gJv95MuSZxI/s1600/Happy+John5(mini).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9Y7VOkC9RyAEVTd4yeXyfUvhhKiBrthEDGl8SAo3bazL43CaHPcLj61VCxNkve-2kOSABdPqJUF2CZ9qu-pCWr_B7vTyR_t5cT26G2f4AoTqGVRZsdke8YWN0ZjHljs2gJv95MuSZxI/s640/Happy+John5(mini).jpg" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Skinny</span>:</span></i></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">In small pot: combined water, orange peels, and allspice berries. Cover and bring to a boil over high heat. Once boiling reduce the heat to low, uncover, and allow to simmer for 30 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Strain contents of the pot, keeping only the orange liquid. Using a measuring cup, make a 1:1 ratio of sugar to orange liquid. Put this mixture back into the pot and heat until sugar is fully disolved. Remove from heat and allow to cool.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">In ice-free martini shaker: combined cocktail ingredients and shake vigerously. Strain into an ice filled glass. Garnish as desired.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy. </span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stay Rad <span style="background-color: black;"><span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">-h</span></span></b></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Featured on:</span><b><span style="font-size: large;"><span style="color: orange;"> </span></span></b></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com4tag:blogger.com,1999:blog-5600273032256575572.post-31052064829021561072012-12-05T18:11:00.000-08:002012-12-05T18:11:38.151-08:00Salads Ain't Just Fo' Summer Yo!<div style="text-align: justify;">
There are plenty of splendid and
flavorful ingredients that can be used to make some pretty stellar
Winter ones. Who needs mass produced & globally shipped lettuce when
you can use locally and organically grown kale? Mmmm-mmmm - <strike>Christmas</strike> Winter salads are a wee bit of yum, yes?<br />
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I know, I know.</div>
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I promise that every post I do here up until Christmas will not be Christmas related.</div>
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To be fair though, this dish really isn't about Christmas. It's about using your Winter veg up effectively and let's be honest: Sometimes it's friggin difficult to find a fresh way to use those beets. Or leafy greens.</div>
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There comes a point, in every <a href="http://csafarms.ca/what%20are%20csa%20farms.htm" target="_blank">CSA</a> participant's box, when we think "for the love of all that is good and holy - if I get one more (insert bastard vegetable here), I'm going to kill myself!". For me, that's usually kohlrabi. For John, it's turnips. Thence this recipe.</div>
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The fact that this dish is white, green and red just happens to make it an excellent side to a holiday meal. I promise, it's not Christmas.</div>
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<span style="font-size: x-large;"><u><b>Beet Carpaccio & Massaged Kale Winter Salad</b></u></span></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/beet-carpaccio-and-massaged-kale-winter-salad?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 2.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPTRvl6R9u7JKQ9lvUYCYMog3B_hMtb3nKA0abDUsrxo9xYxMCDQOHSTeY1rHMoZxUQD38lI1ZGYBdZNf0E8ARSt6DUqWa6DFhtiG0Sy8VGFFEQa1iUKTKn44mGBqeSux65HYMDXG92E/s1600/IMG_4862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzPTRvl6R9u7JKQ9lvUYCYMog3B_hMtb3nKA0abDUsrxo9xYxMCDQOHSTeY1rHMoZxUQD38lI1ZGYBdZNf0E8ARSt6DUqWa6DFhtiG0Sy8VGFFEQa1iUKTKn44mGBqeSux65HYMDXG92E/s640/IMG_4862.JPG" width="640" /></a></div>
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<u><b>Ingredients for Salad:</b></u></div>
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6 Small Red Beets, scrubbed and well dried.</div>
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6 Small Golden Beets, scrubbed and well dried.</div>
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1 Bunch Kale.</div>
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6 Oz Goat Cheese, room temperature.</div>
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Handful of Sweet & Spicy Nuts. </div>
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Coarse Salt & Fresh Cracked Black Pepper.</div>
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<u><b>Ingredients for Dressing: </b></u></div>
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1/2 C Good Quality Extra Virgin Olive Oil.</div>
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The Juice of 1 Orange.</div>
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1 Tbsp Good Quality Balsamic Vinegar.</div>
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Coarse Salt & Fresh Cracked Black Pepper.</div>
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<u><b>What to Do:</b></u></div>
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Pre-heat your oven to 400 degrees F. Place the golden beets in one roasting pan and the red beets in another. Drizzle both with olive oil and season well with salt and pepper. Cover and roast in the oven for 40 - 60 minutes, depending on the size and age of the beets. When a fork slides gently into the beet, they're done. Remove from the oven and set aside until you can touch them. Chop off the top, peel the skins off and discard and place beets in the fridge until cool.</div>
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Meanwhile: remove the stem/rib of the kale and then chop into thin sliced. Massage - yes, massage - until the kale becomes soft and edible. This can take a while so just plop down in front of the tv if you want and rub baby rub. Set aside.</div>
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Make the dressing: Dump all the ingredients into a mason jar and shake. Set aside.</div>
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Once the beets are cool, use your mandolin to slice them on the thinnest setting. Watch your fingers! You can do this with a knife but it will take longer and it will be difficult to be as consistent. Make sure you do all the golden ones before the red or you will discolor the delicate gold beets with purple. </div>
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Lay the red beets on a plate, slightly overlapping the edges until the plate is full. Slide gold slices so they lay just slightly under each red beet. </div>
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In a bowl, dress the kale with some of the dressing and the goat cheese. Gently place on top of the beets and finish with some nuts. Season lightly with salt and pepper.</div>
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Eat.</div>
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<span style="font-size: large;">How do you feel about Winter salads? Have you ever massaged kale? What do you get in your CSA that makes your little heart happy? Angry? Confused? </span></div>
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Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-8893367818907861212012-12-04T11:41:00.000-08:002012-12-04T11:41:09.931-08:00Hearty Paprika Lamb Stew (Lamb golyas)<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yup, it's official. The weather sucks. Really, after hearing about the east coast, I will not complain. On to the next point: the benefits of cold, wet, dreary, sunless, winters. Wow, that's definitely one way to make it seem like there are no benefits. But, as we all know, there are are few. I'm not going to get into the others, because they are not food related (ahem, keeping each other warm at night). Rather, not food related in a PG sense (fondue experiments?) The benefit I am referring to is, none other than, satisfying those cravings for warm, rich, savoury stews and soups. Slow cooked, low heat, well spiced, decadent aromas whafting from the kitchen goodness.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I love having seasons. Right now we are on the verge of crossing over from BBQ season to crock pot season. A true man would probably say that the mighty BBQ supercedes the conventional rules of cooking seasons. Therefore, being a true man, I'm going to say it; "the mighty BBQ supercedes the conventional rules of cooking seasons. Now hear me roar." Now that we've got that out of the way, I also love crock pot season -- and that's no crock. I love sneaking "tasters" throughout the day, knowing full well that it hasn't reached its potential. Enjoying the warth and heartiness it provides, but knowing that it's only going to get better. Or if it tastes horrible, scrap it while nobody's looking and order in pizza. Genius.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span> <br />
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<i><span style="font-size: large;">The<span style="color: yellow;"><span style="font-size: large;"><span style="font-family: Arial, Helvetica, sans-serif;"> <span style="font-family: Times,"Times New Roman",serif;"><span style="color: white;">Playlist</span></span></span></span></span>:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs Lamb, 1" cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Lard (Goose fat or bacon f<span style="font-size: small;">at will do</span>)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Flour </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Onions, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cloves Garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Parsnips, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 Tomatoes, chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups Red Wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups Beef stock</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp Smoked paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pepper, a generous amount</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Cumin seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 cup(s) Sour cream </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt, to taste</span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The <span style="font-size: large;">Playlist</span>:</span></i></div>
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<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In large heavy pot: heat lard until spattering, then add lamb and brown on each side. While lamb is browning add flour & pepper and mix quickly to ensure no clumps form. Add onions and garlic and cook for 3 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">To pot: remaining ingredients, with the exception of the sour cream. Turn heat down to low, cover, and simmer for 2 - 3 hours.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Remove from heat and add the sour cream. Serve warm. </span> </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKoRwIDjVygkElOiS4rJmujVck9LCn7aeUeLepwWeuFoejLMd_9P8Yx7Uxte4nvS1hsrRv7fkQHDm6ubFoNaRtfQ76pnI6YNEKjhJ3Z_qR4FmhcK-J_sYmM9IYI7vM_tdZdd1HHRZpNY/s1600/Lamb+Goulash1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKoRwIDjVygkElOiS4rJmujVck9LCn7aeUeLepwWeuFoejLMd_9P8Yx7Uxte4nvS1hsrRv7fkQHDm6ubFoNaRtfQ76pnI6YNEKjhJ3Z_qR4FmhcK-J_sYmM9IYI7vM_tdZdd1HHRZpNY/s640/Lamb+Goulash1.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <b><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="color: yellow;"><span style="background-color: black;">-h</span></span></span></span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, </span></span><br />
<span style="color: yellow;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: yellow;"><span style="color: yellow;"><span style="color: yellow;"><span style="color: yellow;"> </span> </span></span> </span></span></span><br />
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<span style="color: yellow;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: yellow;"> </span> </span></span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-50833734729634681962012-11-29T04:09:00.000-08:002012-11-29T04:09:26.459-08:00Rippin' Another Blog: Poulet au Riesling<div style="text-align: justify;">
Good morning darling readers!</div>
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I was thinking this morning... How often do we food bloggers - and food blog readers - prowl the internet in search of the most amazing looking, sounding, tasting recipes, only to bookmark or <a href="http://pinterest.com/gastrosovereign/" target="_blank">pin</a> or comment on them...and then they go forgotten...?</div>
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They go unmade.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiUE3a2UI7ZBV8bZbOzPZEEbOB-eU7HvR9nue6397Ow-I3_NEWZpvF3QV4GHzhL8UeFsX8AULuzYrTasF-f4Grs9d66KvmPkOXdzwjwGLkj_KGxsnjAWOQxFRoWMdRV2xLshSRTMCIlU/s1600/IMG_4232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggiUE3a2UI7ZBV8bZbOzPZEEbOB-eU7HvR9nue6397Ow-I3_NEWZpvF3QV4GHzhL8UeFsX8AULuzYrTasF-f4Grs9d66KvmPkOXdzwjwGLkj_KGxsnjAWOQxFRoWMdRV2xLshSRTMCIlU/s640/IMG_4232.JPG" width="640" /></a></div>
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And as a food blogger myself, I rarely make the same dish more than once, even if it was fucking spectacular. The exception being of course, if I have company over for dinner and I want to share a recent culinary success story with them.</div>
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But because I need new posts, I need new recipes. New ideas. New new new! So I prowl. We prowl. We find inspiration in each other. But rarely, do we actually follow someone else's recipe. We think it makes us more distinguished if we create our own. What food masters we are! Yeaaahhh.....</div>
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That's why I love Haydn and my series, Rippin' Another Blog. I actually get the opportunity to make someone else's dish. Of course there are the odd modifications or substitutions based on availability and personal preference but generally, it's their recipe. And what makes a food blogger feel better than when someone actually makes their dish? Pretty much nothing. Except letting them know you made their dish. Comments my friends, we all love comments. We pine for comments!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX4rRJNSDKPqGTtt0pR9sAVffZwz8FhBFpqMhqHPhL8CHpWFbpwz2X4W6K0R0OVozxrKXaIvmbCXY3KzBYXnsu8ArHPVi9YdOSfNxDjm2BNkcN8uW-4hLwS2ephzV8JlgT1tU-IgmBMg/s1600/IMG_4244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgX4rRJNSDKPqGTtt0pR9sAVffZwz8FhBFpqMhqHPhL8CHpWFbpwz2X4W6K0R0OVozxrKXaIvmbCXY3KzBYXnsu8ArHPVi9YdOSfNxDjm2BNkcN8uW-4hLwS2ephzV8JlgT1tU-IgmBMg/s640/IMG_4244.JPG" width="640" /></a></div>
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Something else I pine for? More of Katie's <a href="http://www.sotastysoyummy.blogspot.ca/2012/06/secret-recipe-club-poulet-au-riesling.html" target="_blank">Poulet au Riesling</a>. Chicken? Good! Riesling? Good! And I relish the opportunity to use a sweeter white wine in savory cooking than a dry one. Why the heck not, right?</div>
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I first became acquainted with Katie's blog, <a href="http://www.sotastysoyummy.blogspot.ca/" target="_blank">So Tasty, So Yummy</a>, through <a href="http://www.secretrecipeclub.com/" target="_blank">The Secret Recipe Club</a> - another fantastic medium I participate in @ <a href="http://www.gastronomicalsovereignty.com/" target="_blank">Gastronomical Sovereignty</a> through which I make recipes from other people's blogs. And let me tell you, I'm glad I did. She's clever, inspiring and kind of hot. And by kind of, I mean the chick is smokin'.</div>
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...and so is this dish. Bland chicken? Hells no! Sweet, creamy, herby, fantastic chicken? Yes!</div>
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<u><b><span style="font-size: x-large;">Poulet au Riesling</span></b></u></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/poulet-au-riesling?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(printable recipe)</a> - serves 4.</i></div>
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<i>Recipe c/o <a href="http://www.sotastysoyummy.blogspot.ca/2012/06/secret-recipe-club-poulet-au-riesling.html" target="_blank">So Tasty, So Yummy</a></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnvYlLquZWmWMuGlIMpwhYFw1tN5os5WPd1TjWD_6beh1reTd4-Tei9_ryYst8F3OF7Af53YuSuTkeRRHEQ76uM73o5EY2iGdOD3wvsJb9kwvMP-I4MWCwlNWPSnG9SNdcrs_J8AjkJ0/s1600/IMG_4249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnvYlLquZWmWMuGlIMpwhYFw1tN5os5WPd1TjWD_6beh1reTd4-Tei9_ryYst8F3OF7Af53YuSuTkeRRHEQ76uM73o5EY2iGdOD3wvsJb9kwvMP-I4MWCwlNWPSnG9SNdcrs_J8AjkJ0/s640/IMG_4249.JPG" width="640" /></a></div>
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<u><b>Ingredients:</b></u></div>
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<div style="text-align: justify;">
3 Slices of Bacon, chopped.</div>
<div style="text-align: justify;">
4 Pastured Chicken Thighs.</div>
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1 Medium Onion, peeled and chopped.</div>
<div style="text-align: justify;">
2 Garlic Cloves, peeled and thinly sliced.</div>
<div style="text-align: justify;">
½ Lb Forest Mushrooms, thinly sliced.</div>
<div style="text-align: justify;">
6 Medium Sized Carrots, sliced.</div>
<div style="text-align: justify;">
2 C Riesling.</div>
<div style="text-align: justify;">
2/3 C Heavy Cream.</div>
<div style="text-align: justify;">
2 Tbsp Parsley, chopped. </div>
<div style="text-align: justify;">
1/2 Tsp Freshly Ground Nutmeg.</div>
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Coarse Sea Salt & Fresh Cracked Black Pepper.</div>
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<u><b>What to Do:</b></u></div>
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Heat a Dutch oven or enamel roasting pan over medium-high heat. Throw in the bacon and cook until crispy. Remove from pan and set aside.<br />
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Season the chicken well with salt and pepper. Sprinkle with nutmeg. Arrange skin side down in
the bacon fat and cook until brown and crispy. Remove and set aside
with the bacon. </div>
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Discard all but 4 tablespoons of the fat. Reduce the
heat to medium and sauté onions and garlic until soft. </div>
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Add the mushrooms and carrots, stir and continue cooking
until heated through, approx. 3 minutes. </div>
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Turn the heat to high and pour in
the wine. When it comes to a rolling boil put the chicken and
bacon back in the pot. Turn the heat down to medium-low. Simmer uncovered until the chicken is cooked through, approx 45 minutes. </div>
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Remove
the chicken from the pan. Add cream and boil until sauce is reduced
somewhat and starting to thicken. Return chicken to the sauce. Add
parsley and serve. </div>
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Eat.</div>
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<div style="text-align: center;">
<span style="font-size: large;">Do you ever actually make the recipes you find online? Or do they get lost in <a href="http://pinterest.com/gastrosovereign/" target="_blank">Pinterest</a> land? </span></div>
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<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com3tag:blogger.com,1999:blog-5600273032256575572.post-78973974413955456402012-11-27T12:16:00.001-08:002012-11-27T12:16:04.076-08:00Homemade Naan (Indian Flatbread)<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlKz54xfMPrXb_yP-vdAJ1qh3szVY2vLbtd7zBH-lwi4gKibCzE4TVdW8GGYg3YL39ZMjpis2oe4pOwQ0sWH4TidynopVJCspeve46AxFsmENKy76YYkYigTsN85c4I7qKEOVZamMMJA/s1600/Naan1%2528mini%2529.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/AVvXsEiDlKz54xfMPrXb_yP-vdAJ1qh3szVY2vLbtd7zBH-lwi4gKibCzE4TVdW8GGYg3YL39ZMjpis2oe4pOwQ0sWH4TidynopVJCspeve46AxFsmENKy76YYkYigTsN85c4I7qKEOVZamMMJA/s320/Naan1%2528mini%2529.jpg" width="180" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not sure why, but Rippin' Another Blog is always the hardest post to do. When it comes to cooking I am nothing more than a <strike>carbon</strike> craving-based lifeform. I never have a plan, just a general idea. For the most part, this suits me just fine. Scrambling last minute looking for an ingredient I thought I had is common place, and substitutions are even more common.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Finding a recipe on another blog, with this in mind, can be quite a daunting task. Chances are that they will not have the same problem as I do. Chances are their tastes will be a lot different than mine - especially considering mine change on a day to day basis. And chances are I wont have the proper ingredients on hand, which makes for an annoying trip to a child infested grocery store. Don't get me wrong, I love grocery shopping... at 9pm. Also, don't get me wrong, it's not that I think I'm a better or more creative cook, I just have a very finicky (and at times odd) sense of taste.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This week, Kristy informed me that <a href="http://sotastysoyummy.blogspot.ca/2011/09/naan.html" target="_blank">So Yummy, So Tasty</a> was our mission (if you so choose to accept) for the week. Her page seemed good enough. It definitely has variety and a lot of lovely looking meals. Luckily for me, she had one recipe that struck my heart strings. Naan. I love every Indian dish I've ever eaten. Multiply by pi, carry the one, then subtract by 47... by my calculations that is 32 Indian dishes. Many of them I have recreated myself. Naan; however, is not one of those. I'm not adverse to the idea of making bread. In fact, I love it, which makes the fact that I've never made naan that much sillier. <i>I guess this was that kick to the nuts that gets the balls rolling</i>. So thank you for that So Yummy, So Tasty. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasNxeWH5y6SmvKK1Z9Wq_koxsbOKiIQ3F1V92Me6imV0qzMq70_5rPPCmYDK_O9Y1C2c_BXNi9A6vPZdS4ArdCrcRTRVaFOLOyuz0J6qV7xqEpjK-8Y7kqnlzUm5cPeGALpUkPyBdQ1Y/s1600/Naan2(mini).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjasNxeWH5y6SmvKK1Z9Wq_koxsbOKiIQ3F1V92Me6imV0qzMq70_5rPPCmYDK_O9Y1C2c_BXNi9A6vPZdS4ArdCrcRTRVaFOLOyuz0J6qV7xqEpjK-8Y7kqnlzUm5cPeGALpUkPyBdQ1Y/s640/Naan2(mini).jpg" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 teaspoon dry active yeast <br />1 <span style="font-size: small;">tsp <span style="font-size: small;">Organic <span style="font-size: small;">cane sugar</span></span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">½ cup water<span style="font-size: small;">, tepid</span><br />
3 cups Chickpea flour<br />
½ tsp salt <br />
¼ cup Vegetable oil <br />
1/3 cup Yogurt <br />
1 eg<span style="font-size: small;">g</span></span></span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Skinny:</span></i></div>
<br />
<ol>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">In large m<span style="font-size: small;">easuring <span style="font-size: small;">cup: combine<span style="font-size: small;"> water, yeast, and sugar. Allow to prime for 10 minutes<span style="font-size: small;"> then add yogurt, egg, and oil. Mix until <span style="font-size: small;">smooth<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">In large mixing bowl: combine liquid mixture<span style="font-size: small;">, flour and salt. <span style="font-size: small;">Mix until dough begins to form a unified ball (only partially sticks to edges of bowl)<span style="font-size: small;">, then cover with a warm tow<span style="font-size: small;">el and let s<span style="font-size: small;">et for 45 minutes.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">On a well floured sur<span style="font-size: small;">face roll dough out and c<span style="font-size: small;">ut into 8 equally sized stri<span style="font-size: small;">ps. Form th<span style="font-size: small;">ese strips into balls, then<span style="font-size: small;"> form into <span style="font-size: small;"><span style="font-size: small;">6-8 in<span style="font-size: small;">ch </span></span>circ<span style="font-size: small;">les.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </li>
<li><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Oil a heavy pan and heat on medium. <span style="font-size: small;">Cook <span style="font-size: small;">dough <span style="font-size: small;">on each s<span style="font-size: small;">ide until browned.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEoPvulmUVEysEYD7DSdJsFYAudQPnN-MYhsxGLGX3Q-_gWtPBak8oDlpd0lNrrJGtrgUgISUDI-eRnp5q7Pz7xeF7L4Y8JMVGFwKcb9BxNnAijIPd22bRQOTpfZ6Ic1Vb0yDRLeoJP0/s1600/Naan4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEoPvulmUVEysEYD7DSdJsFYAudQPnN-MYhsxGLGX3Q-_gWtPBak8oDlpd0lNrrJGtrgUgISUDI-eRnp5q7Pz7xeF7L4Y8JMVGFwKcb9BxNnAijIPd22bRQOTpfZ6Ic1Vb0yDRLeoJP0/s640/Naan4.JPG" width="640" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Stay Rad <span style="background-color: black;"><span style="color: orange;"><b><span style="font-size: large;"><span style="font-family: Georgia,"Times New Roman",serif;">-h</span></span></b></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.33shadesofgreen.com/" target="_blank">33 Shades of Green</a>, </span></span><br />
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Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com3tag:blogger.com,1999:blog-5600273032256575572.post-28363424209478670442012-11-20T12:10:00.001-08:002012-11-20T13:23:44.392-08:00(Traditional) Sweet & Sour Pork<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Firstly, I don't <i>really</i> have the right to call this traditional sweet & sour pork. I don't have a clue what traditional Chinese food entails. I'm not going to lie, I was not there hundreds of years ago to deem this dish as traditional. Also, I do not know what traditional ingredients are. I only know what is produced there now, in the import/export economy. However, I do know the Americanized version you get for take-out (when you order by number and not dish name), and this recipe is much different. In fact, the only reason I called it "traditional" is because Chef Martin Yan, from The Yan Can Cook Book (1981), asserted that this was the traditional Cantonese style of sweet & sour. I also felt that 1981, being lightyears ago, was before the large influx of American-Chinese food restaurants that have taken over.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I don't normally make this style of cuisine, because I'm not a huge fan of deep frying<span style="color: lime;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">. Really, all it is<span style="font-size: small;"> </span></span></span></span></span><span style="color: lime;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">is a potential explosion waiting to happen</span></span></span></span>. But really, when you have a pineapple and a pork roast that have to be used what else is there to do? It was only natural that I make this dish. Almost as though the stars aligned perfectly for this to happen. Or, in reality, I made a few silly shopping errors and ended up with pork and pineapple that sat in the fridge. Potato potato (that really doesn't get the point across when it is typed out).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhHykThy8RaiB2Kt3Y2wXcu9CnnTkIdVYTfn0oUjWrDD2XBgmIWDlt39PCTfSET95hLGN_LBdGzsn8jsKG7b9UTxdGR6yCZQkh0X51fQvb9mxER9-OJzA28nnyyXilQZ9WbiiCKvu080/s1600/SSPork3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhHykThy8RaiB2Kt3Y2wXcu9CnnTkIdVYTfn0oUjWrDD2XBgmIWDlt39PCTfSET95hLGN_LBdGzsn8jsKG7b9UTxdGR6yCZQkh0X51fQvb9mxER9-OJzA28nnyyXilQZ9WbiiCKvu080/s640/SSPork3.JPG" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Playlist:</span></i></div>
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<u><span style="color: blue;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Sweet & Sour Sauce</span></i></span></u><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup Rice wine vinegar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/3 cups Water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Canola oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Ginger, finely minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Corn starch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Tomato, blended until smooth (optional)</span><br />
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<span style="color: blue;"><u><i><span style="font-family: Arial, Helvetica, sans-serif;">Pork Marinade</span></i></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Soy sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp White wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">0.5 kg Pork, cut into 2 cm cubes </span><br />
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<span style="color: blue;"><u><i><span style="font-family: Arial, Helvetica, sans-serif;">Breading</span></i></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup Rice flour</span><br />
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<span style="color: blue;"><u><i><span style="font-family: Arial, Helvetica, sans-serif;">Vegetables</span></i></u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Carrots, sliced thin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 Onion, sliced thin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Pineapple, 1 cm cubes</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span><br />
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Skinny:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnmcc5wP7rzSNxOWhQeRpcxTmIyDd0-HGJ76JdlYteCVRvDbTVouLN52A5mq-89uKmx8KdVDk8ADL6VSbHyd7mO5KewyXNRdIeRKMrFEJdnwK_VDMZ49ANJzrmv1AzCipgNG_DWq5El4/s1600/SSPork2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnmcc5wP7rzSNxOWhQeRpcxTmIyDd0-HGJ76JdlYteCVRvDbTVouLN52A5mq-89uKmx8KdVDk8ADL6VSbHyd7mO5KewyXNRdIeRKMrFEJdnwK_VDMZ49ANJzrmv1AzCipgNG_DWq5El4/s640/SSPork2.JPG" width="640" /></a></div>
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<li><span style="font-family: Arial, Helvetica, sans-serif;">Marinade pork in a shallow dish for 30 minutes, then dredge with flour (I reuse produce bags from the grocery for this step as you can shake the pork and flour vigorously ensuring all is coated).</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In medium pot: combined all ingredients and bring to a boil. Once boiling reduce heat and allow to simmer while the rest of the meal cooks. If the sauce is too thin add more corn starch. </span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In large wok: heat oil to frying temperature then cook pork for 5 minutes, or until golden brown on the outsides. Once cooked, remove pork and allow oil to cool.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Once oil has cooled put it in a glass jar for safe keeping (or disposal) then clean the wok. Add 1 tbsp of oil to the wok and turn heat to medium-high. Cook your vegetables, mixing often so that they do not burn.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Mix the vegetables and pork and generously glaze with the sweet & sour sauce.</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://simplelivingdianebalch.blogspot.ca/" target="_blank">Simple Living</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Stay Rad <span style="font-size: large;"><span style="background-color: black;"><span style="color: yellow;"><b>-h</b></span></span></span> </span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com2tag:blogger.com,1999:blog-5600273032256575572.post-55936774695487943992012-11-15T04:18:00.002-08:002012-11-16T04:01:34.274-08:00RPI: Maple Syrup - Christmas Caucasian <div style="text-align: justify;">
Hey man, there's a beverage here*! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq4o8f3ynd-OhKRmtvePOzaAm6ZAjSpTjsmAnO2KD1mSeEhllfFL-hsS_Mu_cHhmb9Lv5btldiscS-q9WPGxGmjtpp2QDEjzE4oWUI3vKgYBWVCOYCEgIHC_DZmjD06q1gH8o0mPX6GY/s1600/egg+nog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq4o8f3ynd-OhKRmtvePOzaAm6ZAjSpTjsmAnO2KD1mSeEhllfFL-hsS_Mu_cHhmb9Lv5btldiscS-q9WPGxGmjtpp2QDEjzE4oWUI3vKgYBWVCOYCEgIHC_DZmjD06q1gH8o0mPX6GY/s640/egg+nog.JPG" width="640" /></a></div>
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This month's Rock Paper Ingredient challenge was certainly that. A challenge. Thanks to Haydn. He's a good man; and thorough*. I mean, what the ef do you do with maple syrup??</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWIgEHlGSz0tWqKOyw-yfK8ACPg2GvBVSeoXylADy4pqraE5E2VgCWWjncsOWpgAlj04TYAvBlhq8KS0KqCYyM1sM1a_YR9t00KqqRvZvwEUF3UQXpXdW6aa5d9WEsHdrXhE4x8Rk2pM/s1600/ribbon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWIgEHlGSz0tWqKOyw-yfK8ACPg2GvBVSeoXylADy4pqraE5E2VgCWWjncsOWpgAlj04TYAvBlhq8KS0KqCYyM1sM1a_YR9t00KqqRvZvwEUF3UQXpXdW6aa5d9WEsHdrXhE4x8Rk2pM/s640/ribbon.JPG" width="640" /></a></div>
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Pancakes*? Check. Bacon? Check. Sugar substitute in baking? Check. It's been done, lovelies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l_7-mGzNUGV5QFIPzRoAbQJJGVcI8UsXITx-OQ4ydetMvO0oy4qOm1DGJZD5QNMCz47U8OoeIHSEC3_nnBicRJRKQyu9OTFAQKwTpDFw8069oKY1fKmMHSE-XrJnWFZKrEmm0vi5pjY/s1600/apple+chip+garnish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l_7-mGzNUGV5QFIPzRoAbQJJGVcI8UsXITx-OQ4ydetMvO0oy4qOm1DGJZD5QNMCz47U8OoeIHSEC3_nnBicRJRKQyu9OTFAQKwTpDFw8069oKY1fKmMHSE-XrJnWFZKrEmm0vi5pjY/s640/apple+chip+garnish.JPG" width="640" /></a></div>
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Then it hit me. Vodka*. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbr4N42SfGOPVeP-QOBj61xMKF-LcguofvDpbxRtryxkD1VfCBfn-ZwoJ5WlMg9UL4MA5-kEVYJmYUPq7qCuV3_u_yFzPq97KRdEvn35rAIAh_DSTX20vj0PD2WKxwq713jBghzHqtJo/s1600/maple+infused+vodka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSbr4N42SfGOPVeP-QOBj61xMKF-LcguofvDpbxRtryxkD1VfCBfn-ZwoJ5WlMg9UL4MA5-kEVYJmYUPq7qCuV3_u_yFzPq97KRdEvn35rAIAh_DSTX20vj0PD2WKxwq713jBghzHqtJo/s640/maple+infused+vodka.JPG" width="640" /></a></div>
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So I infused that shit and within a week I had sweet maple vodka. I was worried though - would it work? Would it be a complete disaster? Would the vodka/maple experiment end up fucking me in the ass*? Then I thought, fuck it. Let's go bowling*. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDTb8aupoDTD05J27z7EKUUtFczjT48CRvrWCmZiHIzs-Gl_88k0fAhfHdg5NZQfMKgAUZab9jId8-FukTQv6sHI8iL3ogU4pRrQQdgJ7ptfbsxG5IQzCclCm5AnlJI5t4C5W6oTqqm0/s1600/christmas+cocktail.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEDTb8aupoDTD05J27z7EKUUtFczjT48CRvrWCmZiHIzs-Gl_88k0fAhfHdg5NZQfMKgAUZab9jId8-FukTQv6sHI8iL3ogU4pRrQQdgJ7ptfbsxG5IQzCclCm5AnlJI5t4C5W6oTqqm0/s640/christmas+cocktail.JPG" width="640" /></a></div>
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Turns out, the process couldn't be simpler. Just make sure to use real maple syrup, not corn syrup. There should be one ingredient, and one ingredient only on the label: maple syrup. </div>
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This is what happens when you meet a Russian* in Canada my friends. Even Jesus* would be impressed.</div>
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*Two points to the person who can name which movie this drink was inspired by.</div>
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<span style="font-size: x-large;"><u><b>Christmas Caucasian</b></u></span></div>
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<i><a href="https://sites.google.com/site/emailtastebuds/christmas-caucasian?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(printable recipe)</a> - serves 1.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMQbSxpoM6KESarQL4859htICt7hv6A-GDsu5t6MMC66U-eP4i4gLUAHeYwOwJuuXpGdsTOx-xppkPmfGcrXrFsm_16OdUwpDlWqJmPH4exCAp2-A56vX9VqRD-si9j3fTQb6cV-EHvQ/s1600/cinnamon+rim.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTMQbSxpoM6KESarQL4859htICt7hv6A-GDsu5t6MMC66U-eP4i4gLUAHeYwOwJuuXpGdsTOx-xppkPmfGcrXrFsm_16OdUwpDlWqJmPH4exCAp2-A56vX9VqRD-si9j3fTQb6cV-EHvQ/s640/cinnamon+rim.JPG" width="640" /></a></div>
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<b><u>Ingredients:</u></b></div>
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1.5 Oz. Maple Infused Vodka.</div>
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1 Oz. Kaluha.</div>
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1 C Egg Nog.</div>
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5-6 Ice Cubes. </div>
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2 Tbsp Ground Cinnamon + Pinch of Cinnamon.</div>
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2 Tbsp Sugar.</div>
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1 <a href="http://www.gastronomicalsovereignty.com/2011/12/home-baked-apple-chips-or-crisps-if-you.html" target="_blank">Home Baked Apple Chip</a> for garnish.</div>
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<u><b>What to Do:</b></u></div>
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To infuse the vodka, dump a mickey of vodka and 1/2 C real maple syrup into a sterile mason jar. Shake. Place in the back of the fridge and ignore it for 2 weeks. Pull from the fridge after those 2 weeks and it should be completely emulsified. Voila!</div>
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Mix the sugar and cinnamon together on a shallow plate. </div>
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Wet the rim of a glass and gently place in the cinnamon/sugar mixture to rim the glass. Set aside.</div>
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Dump the rest of the ingredients as well as the pinch of cinnamon in a jar and shake baby shake. Pour into prepared glass. Serve with an apple chip.</div>
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Bottoms up!</div>
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<span style="font-size: large;">Did you catch the movie references? </span></div>
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<img alt="Photobucket" border="0" src="http://i1143.photobucket.com/albums/n637/wushka/kristysignature.png" /><br />
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<br />Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com4tag:blogger.com,1999:blog-5600273032256575572.post-32459821335149823042012-11-12T23:51:00.000-08:002012-11-12T23:51:14.458-08:00RPI: Maple Syrup Mulled Wine<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Lowdown:</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJhS7QYXIZ7YgmS-zK6sFjbTdw_CHv9swj9QNDvle6Gf1aBT4w3Q6lyi9oFOAyj2K3bEuFwZZgUBZxcKy7tnpKPYF8A7hvXCvO5dFFCpUV6aCmqhs2m2Q7oh5ITCruc-2JzCnyV_5mCfk/s1600/Mulled+Wine2(mini).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/AVvXsEhJhS7QYXIZ7YgmS-zK6sFjbTdw_CHv9swj9QNDvle6Gf1aBT4w3Q6lyi9oFOAyj2K3bEuFwZZgUBZxcKy7tnpKPYF8A7hvXCvO5dFFCpUV6aCmqhs2m2Q7oh5ITCruc-2JzCnyV_5mCfk/s320/Mulled+Wine2(mini).jpg" width="206" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Apparently in the world of internet, there is a heated debate over mulled wine/hot punches (I'm not pardoning that pun, so just accept it). Everyone seems to have a different idea of what is acceptable, proper, or at the very least, tasty. All this means to me is that I can slip my version somewhere in that mix unnoticed and sneak away unscathed. Really, this is one punch you wont mind taking in the kisser. So for the time being, we'll just accept the fact that bickering over hot punch recipes is silly and childish. Well, I'm not sure how childish, because if any child inquired about my mulling abilities I would seriously question their upbringing. Then again, here I am sitting at 11am sipping on mulled wine.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm not much for Christmas spirit. Don't get me wrong, I love the tree full of memories, seeing family, getting hit in the head by freezer doors at Christmas dinner (don't think I forgot about your lovely hospitality Kristy), Baileys and coffee, mulled wine, the jazzy old Christmas albums, and a select few movies (Charlie Brown and National Lampoons Christmas). But the rest of it has gotten out of control. I'm not a present person in the first place, so this added presence of presents really kills me at this time of year. Not to mention, I swear everyones' IQ plummets into some intelligence-draining abyss when they enter the little pockets of hell known as the shopping centre.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">No thank you, I'll sit here and sip on my mulled wine. Meanwhile, the commercially aspired "Christmas spirited" people can get mauled in malls, because I prefer to get mulled within my walls. So here's to one of those things that we can hopefully agree upon. Cheers, and enjoy your holiday season.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRvh2JLTAdTWMwOBcds_l4JtJzohtS8AKBhJtMYEuiNkPUnFvczb5S7uInL-OZRqwRDdyvpyVQMWl0FUIhNALFyVevNDmg8Ye8SlLlEMNhW6DsZi3E94gntwGv4Gq6oncExTxAXiC49g/s1600/Mulled+Wine4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRvh2JLTAdTWMwOBcds_l4JtJzohtS8AKBhJtMYEuiNkPUnFvczb5S7uInL-OZRqwRDdyvpyVQMWl0FUIhNALFyVevNDmg8Ye8SlLlEMNhW6DsZi3E94gntwGv4Gq6oncExTxAXiC49g/s640/Mulled+Wine4.JPG" width="640" /></a></div>
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<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Playlist:</span></i></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 bottle Red wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup Maple syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 sticks Cinnamon </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 Cloves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 Allspice berries</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pod Cardamom </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 slices Ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Mandarin, peel and juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 Lime, peel only</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2-4 oz Yukon Jack (optional) </span><br />
<br />
<div style="background-color: #660000; color: white; font-family: Times,"Times New Roman",serif;">
<i><span style="font-size: large;">The Skinny:</span></i></div>
<div style="text-align: justify;">
</div>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;">In large sauce pan: add citrus peels, 1/2 cup of wine, maple syrup, and ginger then bring to a boil on high heat. Boil for two minutes, as this really brings out the oils from the peels.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Reduce heat to low, add the remaining ingredients, and simmer for 30 minutes.</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Serve warm by a fireplace. </span></li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDS8-XeO1ObJ0HTmcVD-2OMD7l5MLGuV1nAsQgVwShkRGnG7bu6zLRf_oBH_UIbskCWWNmJfe831FDFZAwkocB11D3iTWL-n9xRfDCL1uV9xKtncvz8cbcsVRVzc9-5NQ7ehHAdvg0CwM/s1600/Mulled+Wine1%2528mini%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDS8-XeO1ObJ0HTmcVD-2OMD7l5MLGuV1nAsQgVwShkRGnG7bu6zLRf_oBH_UIbskCWWNmJfe831FDFZAwkocB11D3iTWL-n9xRfDCL1uV9xKtncvz8cbcsVRVzc9-5NQ7ehHAdvg0CwM/s640/Mulled+Wine1%2528mini%2529.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stay Rad <span style="font-size: large;"><b><span style="background-color: black;"><span style="color: yellow;">-h</span></span></b></span> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Featured on: <a href="http://www.premeditatedleftovers.com/" target="_blank">Premeditated Leftovers</a>, <a href="http://www.foodrenegade.com/" target="_blank">Food Renegade</a>, <a href="http://www.chef-in-training.com/" target="_blank">Chef in Training</a>, <a href="http://www.33shadesofgreen.blogspot.ca/" target="_blank">33 Shades of Green</a>, </span></span>Haydn and Kristy @ Taste Budshttp://www.blogger.com/profile/10337221679369656703noreply@blogger.com6