tag:blogger.com,1999:blog-90387024881790608992024-03-12T19:15:01.781-07:00The Only Constant is Cooking"An egg without salt, is like sex without sin."
- Carlos FuentesGDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-9038702488179060899.post-1526300048961766562012-04-14T11:04:00.004-07:002012-04-14T13:28:02.966-07:00Spring BeansSpring is about renewal and cleansing. The new shoots of green exploding all around us tell us the cold of winter will abate and the sun is on its way. Even though winter this year was short and the spring season has jump started early, our favorite spring produce is gradually showing up at the market. Asparagus has been here for months already, strawberries are making the journey up from southern California and the central coast, and just now, the snaps and the snow peas are piling under the canopies at the farmers' market. This bevy of green calls for a salad!<br /><br />Spring Bean Salad with Spiced Greek Yogurt<br /><br />-½ # Snap Peas, sliced <br />-½ # Snow Peas, sliced lengthwise<br />-1 Hot House Cucumber, sliced<br />-2 Small Carrots, thinly sliced<br />-2 Spring Onions, sliced<br />-½ Fennel Bulb, thinly sliced<br /><br />For the Dressing:<br />-½ Cup Greek Yogurt<br />-2 Tbl. Dill, rough chopped<br />-2 Tbl. Fennel Frond, rough chopped<br />-¼ Cup Mint Leaves, picked, chiffonade <br />-1 Lemon, zest + juice<br />-1 Tsp. Chili-Garlic Paste (like Sambal)<br />-2 Tbl. Fruity Extra Virgin Olive oil<br />-½ Tsp. Cardamom<br />-½ Tsp. Turmeric<br />-Pinch of cinnamon<br />-Salt and pepper to taste<br /><br />1) Mix together all of your dressing ingredients. Taste and adjust with lemon juice, salt, and pepper. <br />2) Toss all of your cut vegetables in with the Greek yogurt dressing and taste again for seasoning. <br /><br /><br /><br />Enjoy<br /><br />Serve with something warm and hearty like stew or a thick steak. It would also be wonderful paired with a roasted chicken.GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com1tag:blogger.com,1999:blog-9038702488179060899.post-26482855830618730512012-03-13T12:13:00.002-07:002012-04-14T12:39:19.693-07:00The Asparagus is coming, The Asparagus is Coming!!!A flood of asparagus has descended upon the farmers' market! This really is one of my favorite times of the year. After all the braised meat dishes and root vegetables of the winter, the harbingers of spring appear and you know it’s just the beginning. Asparagus needs the sun and the recent spurt of nice weather has coaxed the green spears out of the ground a little earlier than last year. But winter is still here. The weather is changing, true, but I have a feeling the cold will persist for some time. Hopefully, there will be enough sunshine to keep the asparagus spears poking through the surface of the fields.<br /><br />With the upcoming asparagus season is full view, I wanted to pull out one of my favorite asparagus preparations. Now normally I grill these asparagus because the char flavor from the grill goes really will with the romesco sauce, but since it’s still a little too cold to fire up the grill, I figured I’d just roast the raw asparagus in a pan. And what do you know, it worked beautifully. Asparagus and eggs are classic, but I always try to improve a recipe each time I execute it. So this time I was able to get my hands on some duck eggs at the farmers’ market. They have such a big, rich yolk that frying it in a little olive oil was all I wanted to do with it. <br /><br /><br />Pan-Roasted Asparagus with Romesco & Fried Duck Egg<br /><br />½ lb. Asparagus (use the old growth asparagus, not the new crop pencil variety)<br />2 Duck Eggs<br />Olive Oil<br /><br />1)Put a large skillet or cast iron pan over med-high heat to heat up. While pan is heating, trim last inch to 2 inches of asparagus spears if they are really fibrous and white. When the pan is hot, add a tablespoon of olive oil to the pan and it should start to smoke slightly, add half the asparagus and let settle in one layer. Cook on one side until they have colored deeply, but not burned, about 2 minutes. Then flip them over and cook for another 2 minutes until tender but still not cooked all the way through. Repeat with second half of asparagus. <br /><br />2)Set asparagus a side in a warm oven. Wipe out the pan and add another couple tablespoons of olive oil. Turn the heat down to medium low and crack 2 duck eggs into the pan. You want them to cook slowly from the bottom up; they should just barely sizzle, but not stick to the pan. If you want, you can cook them for about 2 minutes, then finish them under a low broiler until the white sets and the yolk is runny. <br /><br />3)Place some romesco on the plate and nestle half the asparagus on top of it, then top it with the fried egg, season with salt and black pepper and tuck in. <br /><br />Romesco Sauce<br /><br />1 Cup Canned Roasted Tomatoes, drained <br />¾ Cup Almonds or Hazelnuts (or both)<br />1 Tbl. Sweet Paprika<br />2 Tsp. Smoked Paprika<br />½ Tsp. Red Pepper Flakes<br />1 Jar Piquillo Peppers (12 oz.), drained<br />5 Slices Baguette (1/2” thick)<br />1 Small Onion, diced<br />8 Cloves of Garlic, sliced<br />2 Tsp. Sherry Vinegar<br />¾ Cup Olive oil<br /><br /><br />1)Brush the bread slices with olive oil and toast them on a sheet pan in a 375 degree oven until golden brown and crunchy throughout. Remove from the oven and let cool. Then grind in a food processor until the consistency of bread crumbs.<br /><br />2)While the bread is toasting put the almonds or hazelnuts in a dry sauté pan and place over medium heat. Toss them in the pan until toasted and fragrant, about 4-5 minutes. The nuts will emit some of their oil and get glossy, at this point remove them from pan and cool on a plate.<br /><br />3)In the same pan, add a couple tablespoons of olive oil and sauté the onion and garlic, being careful not to burn the garlic. A little color on the onion and garlic is ok. Then add the paprika and red chili flakes and cook for another minute until fragrant. Pull off the heat and transfer to the food processor with the breadcrumbs. <br /><br />4)Add the remaining ingredients along with the toasted nuts to the food process except for the remaining olive oil and mix until a homogenous puree is formed. Then stream in the olive oil to emulsify the mixture, if it gets really thick add a few splashes of water to thin it out. The consistency should be a little looser than chunky peanut butter. Check for seasoning and add more salt or vinegar until you like it.<br /><br />Yummy!GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-9579794536792294262012-02-14T13:15:00.000-08:002012-04-14T13:15:56.739-07:00Winter Vegetable RecipeThere may be a limited assortment of vegetables at the farmers market in February, but this is only in comparison to the cornucopia of produce available the rest of the year. Yes we are limited to our hard squashes, hearty greens, cabbages, and root vegetables (just to name a few). But working with a limited palette is what requires us to use our imaginations and to try new ways of preparing the same old ingredients. These ingredients have sustained generations of people in many different cultures through the bitter cold of long winters, and through their struggles these humble staples of the cold cellar have evolved into versatile ingredients packed with nutritional value.<br /><br />Lucky for us, we don’t’ have to cellar our roots and stockpile our pumpkins, instead we can enjoy the different varieties of squash and carrots, not to mention all the permutations of cabbage, kale, chard, and spinach. But if you have exhausted your desire for roasted butternut squash or braised kale, try something new like a winter staple from the cabbage family, Brussel Sprouts. <br /><br />These look like mini cabbages and they grow on a long stalk that isn’t usually eaten. There are many ways to cook them, and most people boil them to get them tender. But I prefer to steam them until they are al dente, which helps to retain the nutrients and other chemicals that are thought to prevent cancer. Then I finish them in the oven until tender throughout. In lieu of olive oil or butter, I use bacon and its rendered fat to encourage caramelization of the little sprouts when I roast them. I guess I’m a follower of the old adage, “Bacon makes it better!”<br /><br />Bacon-Roasted Brussel Sprouts<br /><br />1 lb. Brussel Sprouts<br />5 Slices high quality smoked bacon, sliced crosswise into ½ inch pieces<br />2 Shallots, minced<br />Olive oil<br />Salt and pepper<br /><br />1)Preheat oven to 400* F. <br /><br />2)Rinse the brussel sprouts and pick off any wilted or yellow leaves. Trim the stems flush and cut in half through the stem end. <br /><br />3)Place cut side down in one layer in a large steamer basket and place over barely boiling water. Steam for about 5-10 minutes (depending on size) until tender but not cooked all the way through. Pull basket off steamer and let dry out for a few minutes.<br /><br />4)While they are steaming, heat a large skillet over medium heat and add the sliced bacon with a few drops of olive oil. The bacon will take a few minutes to render its fat. Once the bacon has browned slightly and starting to get crispy, there should be a substantial amount of fat in the pan. Take the bacon pieces out of the pan with a slotted spoon and reserve. <br /><br />5)Transfer the brussel sprouts to the pan with the bacon fat, cut side down, and turn up the heat to medium high. Let them fry in the pan making sure that they are browning but not burning. Let this go for a couple minutes until they are dark golden brown. <br /><br />6)Sprinkle top with salt and pepper, the shallots, and the reserved bacon and toss to incorporate. <br /><br />7)Transfer the pan to the oven and roast for 5 -7 minutes until the bacon has gone fully crispy and the shallots have cooked to a nice golden brown.<br /><br />8)Serve immediately with maybe some parmesan cheese or a squeeze of lemon.GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-51935593990078589932012-01-21T13:21:00.002-08:002012-04-14T13:26:21.241-07:00A Soup to Call My OwnPotato & Coconut Soup <br />fried onions, rosemary-chili oil <br /><br />This little ditty is something I came up with on a brisk winter afternoon before going to work. In fact, it was during a really busy week and I hadn’t had time to get to the farmers' market and was left with what I had remaining from the previous week's provisions: potatoes, onions, garlic, and chilies. I was rooting around in the fridge to see what else I could gather and found some left over coconut milk from a vegetable curry I had made the week prior and a rosemary sprig I had clipped from the backyard; it all clicked. I love the sweet, creamy texture of coconut milk and how it plays off of spicy heat, so I decided to make a smooth potato soup. I had some left over onion, so I sliced it thin and quickly fried it in some olive oil. I had just retrieved the last of the crisp onions from the oil and let them drain on a paper towel, when I decided not to waste the oil. So I chopped up a couple fresh chilies I had and threw them in the warm oil to let it infuse as my soup finished cooking. <br /><br />- 5 large russet potatoes, peeled & diced<br />- 1 large yellow onion, ¾ diced + ¼ reserved and sliced<br />- 3 cloves garlic, sliced<br />- 1 bay leaf<br />- 1 quart good quality chicken stock<br />- 1 can coconut milk (not the light stuff)<br />- 1 - 4 chilie (Use thai chilies, serranos, dried chili flakes, etc…)<br />- 2 inch sprig of rosemary<br />- 1 cup olive oil<br />- Salt & pepper<br /><br />1)Heat a soup pot over medium-high heat. Add a skim of olive oil and add the onion. Sautee the onion, avoiding browning, for a few minutes until translucent and soft. Then add your garlic and potatoes, stirring for a couple minutes to soften the garlic. Reserve a few pieces of potato to test oil. <br /><br />2)Add your chicken stock and coconut milk and enough water to cover the potatoes by about a half inch. Add a pinch of salt and some pepper then bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are soft but not falling apart. About 10-15 minutes.<br /><br />3)While soup is simmering, heat your ½ cup oil in a small sauce pot over medium heat. Test it by adding a piece of diced potato; when the potato is golden brown, the oil is ready. Adjust heat to maintain the oil temperature. (The oil should never smoke!) Add your sliced onion and fry until brown and crispy, about 3-4 minutes. Using a slotted spoon, lift crispy onions out of the oil and drain on some paper towels, season them with salt immediately. Turn off your heat and allow the oil to cool for 5 minutes.<br /><br />4)For the chili oil, use a combination of chilies or whatever you have on hand. Make it as spicy as you like. Slice your chilies thinly and add to the warm oil along with the rosemary sprig. Allow them to steep for 10-15 minutes. Taste and adjust heat by adding more chilies or more oil. Cooled completely, the oil will keep for weeks. (Great for frying eggs or adding a zip of heat to pasta!)<br /><br />5)Remove the bay leaf. Ladle the soup into a blender, only filling it up 2/3 the way to avoid a messy explosion! A goo dway to prevent this is to put the top on the blender and begin with the lowest speed and gradually increase the speed until you’ve reached the fastest. Puree the soup in batches until smooth, adding more water or stock as necessary to achieve desired consistency. Return soup to pot over low heat to stay warm. Taste & adjust for seasoning. <br /><br />6)Ladle soup into warm bowels, sprinkle with fried onions, a pinch of black pepper, and drizzle with chili oil to taste. Serve!GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-88242336848190187932010-08-04T23:08:00.000-07:002010-08-04T23:15:17.710-07:00some new information from jamie oliverhere's some new information from jamie oliver's food revolution about the amount of sugar in soda vs. fruit juices.
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<br />for more information and a link to the "sugar sheet" visit
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<br />http://www.jamieoliver.com/jfr-beta/downloads/toolkit-sugar.pdf
<br />GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-87610233942552578302010-07-15T14:52:00.000-07:002010-07-15T14:58:33.869-07:00CCFM Summer RecipesWelcome to a new addition to my blog. The California Certified Farmer's Markets of Sacramento has seen it fit to have me share some recipes with you all. I've chosen a couple of recipes here that i think exemplify the wonders of the season, but also which celebrate often over-looked flavor combinations and cooking techniques. Like who really thinks to eat soup in the summer in Sacramento? Well the short answer is...i do. I look at cooking as a way to explore food and the ways in which we can stay interested in it. Eating tomatoes and mozzarella with basil is one of my favorite summer time treats, but lets not get bogged down in the old reliable recipes, lets explore something new! So i've provided you with a recipe that explores the textural differences of plum and cucumber and the spicy floral taste of opal and thai basil. <div><br /></div><div>Please fell free to write back with your experiences and comments to help me improve these recipes. </div><div><br /></div><div>Stay Hungry! </div><div>-GDP</div>GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-89160952557732605882010-07-15T14:30:00.000-07:002010-07-15T14:31:37.238-07:00CCFM Summer Recipes<!--StartFragment--> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><b style="mso-bidi-font-weight:normal"><span style="font-size:14.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">red plum & white cucumber salad<o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">W/ THAI & OPAL BASIL<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><b style="mso-bidi-font-weight:normal"><span style="font-size:8.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">this refreshing salad will pair with all kinds of interesting things. a piece of seared tuna or hamachi alongside would go beautifully as an appetizer or light first course (for fun, serve with chop sticks). or even serve with slices of <i style="mso-bidi-font-style:normal">Bellwether Farms</i> “Carmody” cheese as a light cheese course. and of course, this salad will stand up tall all by itself. <o:p></o:p></span></b></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">FEEDS 4<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 red plums*, ripe but not mushy, washed<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 white cucumbers*, washed <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 large shallot, peeled, ends trimmed<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">¼ cup red wine vinegar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 sprigs opal basil leaves, about ¼ cup packed leaves<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 sprigs thai basil, about 2 tbl. packed leaves<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">¼ cup Bariani extra virgin olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l0 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">sea salt & fresh ground black pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">pick basil leaves from the stems, set aside. bruise basil stems with the back of a knife, place in a medium mixing bowl<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">set your mandolin slicer to 1/8 inch thickness or slice with a sharp chef’s knife. slice plums parallel with the natural crease that you can feel along the meridian of the fruit. slice until you reach the pit, then turn over and repeat. reserve left over fruit.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">slice cucumbers perpendicular to the poles of the fruit, making pinwheels. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">slice shallots, making rings. place shallots in mixing bowl with the basil stems. add vinegar, a good pinch of salt and a few grinds of black pepper. toss lightly and let sit for 5 minutes. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">trim remaining flesh off of plum pits and slice thinly. take a handful of smaller end-slices of cucumber and cut in half forming half moon pieces. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">6.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">drain almost all the vinegar from mixing bowl. lightly toss cucumber with shallot-vinegar mixture.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">7.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">alternating, place slices of plum and dressed cucumber on plate in desired pattern, leaving shallots in the bowl. repeat with remaining plates.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">8.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">when all plates are arranged, toss remaining half-moon slices of cucumber and plum in with shallots and 2 tablespoon of extra virgin olive oil. taste. adjust seasoning with salt, pepper, and vinegar. discard basil stems. place equal piles of dressed salad on the four plate amidst the arranged slices. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">9.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">stack opal basil leaves (don’t roll them up!) and slice into chiffonade with chef’s knife. scatter over arranged slices along with the picked thai basil leaves.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt;text-indent:-.25in;mso-list:l1 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura; mso-fareast-font-family:Futura;mso-bidi-font-family:Futura"><span style="mso-list:Ignore">10.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">finish with a drizzle of olive oil and a light sprinkling of sea salt.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt"><span style="font-size:8.0pt; mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.25in;margin-bottom:.0001pt"><span style="font-size:8.0pt; mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">NOTES*<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:13.5pt;margin-bottom:.0001pt;text-indent:-.2in;mso-list:l2 level1 lfo3"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">white cucumbers are similar to the more common lemon cucumbers. however, they have smaller and fewer seeds and don’t grow quite as big. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:13.5pt;margin-bottom:.0001pt;text-indent:-.2in;mso-list:l2 level1 lfo3"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">the plums called for in this recipe should have a good amount of sweetness and a distinct tartness in the skin, varieties recommended are “santa rosa” and “royal diamond” both with deep purple skin and rosy to yellow flesh.<o:p></o:p></span></p> <!--EndFragment-->GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-85986311432245851832010-07-15T13:41:00.000-07:002010-07-15T14:35:26.969-07:00CCFM Summer Recipes<!--StartFragment--> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span class="Apple-style-span" style="font-family:Futura;font-size:7;"><span class="Apple-style-span" style="font-size: 27px;"> <!--StartFragment--> </span></span></p><span class="Apple-style-span" style="font-family:Futura;font-size:7;"><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:20.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">sweet corn bisque <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">CILANTRO PESTO, TOASTED PEPITAS <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">this is a summer favorite of mine. on those 70 degree Sacramento evenings when the delta breeze comes through the valley, a warm bowl of this creamy bisque is a perfect accompaniment to a glass of Lodi chardonnay. this particular variation pairs the addictively herbaceous flavor of cilantro with the sweetness of the creamy corn. but with a little creativity, the variations on this soup abound*.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">FEEDS 4 + MORE FOR LEFTOVERS<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">fresh corn cut from 15 cobs + corn milk (reserved form corn stock recipe)<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">5 large shallots, chopped<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">3 cloves garlic, whole<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 Fresno chili*, de-seeded, de-ribbed, chopped<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">3 qts. homemade corn stock (see recipe below)<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">½ cup heavy cream or Greek yogurt<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">juice of ½ lemon<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 sprigs lemon thyme<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">¼ cup olive oil<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">kosher salt<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:13.5pt;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l5 level1 lfo5"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">heat a soup pot over medium heat. add olive oil; it should shimmer but not smoke. add shallots, garlic, and chili to the pot and sauté for 4 minutes until shallots are translucent. stir them so they don’t brown.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:13.5pt;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l5 level1 lfo5"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">add corn, corn milk, corn stock, and a hefty pinch of salt. bring to a simmer over medium heat and cook gently for 10 minutes. adjust with more stock or water, if it seems too thick.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:13.5pt;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l5 level1 lfo5"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">remove from heat and transfer in batches to a blender. blend until smooth and return to pot. whisk in heavy cream/yogurt and lemon juice. taste for seasoning, adding salt as necessary. heat up gently to serve. <o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:13.5pt;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l5 level1 lfo5"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">garnish with cilantro pesto, toasted pepitas, and a sprig of fresh cilantro.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">CORN STOCK* <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">15 fresh cobs of sweet corn (white ,yellow or variegated) <o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">2 large spanish onions, large chop<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">2 ribs celery, large chop<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">3 cloves garlic, whole<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">6 sprigs of lemon thyme<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 dried bay leaf<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 cup white wine (I prefer 2 buck chuck)<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 tsp. black peppercorns<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">4 qts. water <o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l0 level1 lfo4"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">¼ cup olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l4 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">remove corn from cobs by standing it on end and cutting downward, being careful not to cut too much of the cob off with the kernels. then “milk” the cobs by scraping the back of the knife downward along the cob. reserve the corn & corn milk for use in the soup recipe.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l4 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">heat a stock or large soup pot over medium heat. when hot add 1/4 cup olive oil; it should shimmer in the pan but not smoke. add onions, celery, and garlic. stir mixture until onions are wilted, about 5-7 minutes. then add thyme, peppercorns, bay leaves. sauté for 2-3 more minutes until herbs become fragrant. increase <o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l4 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">increase heat to high, add wine, and reduce by half. add corn cobs and water and bring to a simmer. hold simmer for 35-40 minutes. reduce heat until the stock just bubbles occasionally. let cook for another hour-and-a-half skimming foam and fat off top of stock as it cooks.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l4 level1 lfo2"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">strain stock through a fine sieve and chill for future use. can be stored frozen for months.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">PESTO*</span><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 bunch of cilantro, about 1½ cups chopped<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">½ bunch of parsley leaves, about ½ cup chopped<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">½ cup unsalted pepitas<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">1 Fresno chili*, de-seeded & de-ribbed, chopped<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">¼ cup finely grated parmesan cheese<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">juice & zest of ½ lemon<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">½ + ¼ cup olive oil<o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l1 level1 lfo3"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol; mso-fareast-font-family:Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">salt and pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">1.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">prep the herbs: trim last 3-4 inches of cilantro stems and wash remaining cilantro, shake/blot dry with paper towels. pick parsley leaves, discard stems. <o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">2.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">puree the chili and ¼ cup olive oil with a pinch of salt in blender until smooth, reserve. wash out blender. <o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">3.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">toast pepitas in a dry skillet over medium-high heat until slightly toasted and fragrant. the seeds will swell slightly and emit some of their oil. cool pepitas on a plate or on the cutting board; reserve half for garnish.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">4.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">in the following order, add: ½ cup olive oil, lemon juice, zest, ¼ cup pepitas, parsley, & cilantro to the blender. blend until just combined.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpMiddle" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">5.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">add parmesan, ½ tsp. salt, pinch of black pepper, and ½ of the chili-oil to the herb mixture. blend until mixed well. add a little more oil if it looks like it needs it. scrape into a bowl with a rubber spatula.<o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l3 level1 lfo1"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;font-family:"Futura Condensed"; mso-fareast-font-family:"Futura Condensed";mso-bidi-font-family:"Futura Condensed""><span style="mso-list:Ignore">6.<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:10.0pt;mso-bidi-font-size: 12.0pt;font-family:Futura">taste pesto! then adjust with lemon, chili oil and salt. serve at room temperature.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><o:p> </o:p></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">NOTES*<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.2in;margin-bottom:.0001pt;text-indent:-.2in;mso-list:l2 level1 lfo6"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">corn stock recipe and can really be called a bisque because we make the broth flavorful by using the cobs or “shells” of the corn. the stock can be made days ahead of time and frozen or stored in the refrigerator<o:p></o:p></span></p> <p class="MsoListParagraphCxSpFirst" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l2 level1 lfo6"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">Fresno chilies are what I grow in my back yard, but you can substitute jalapenos or Thai chilies, or if you’re brave, a habanero!<o:p></o:p></span></p> <p class="MsoListParagraphCxSpLast" style="margin-top:0in;margin-right:0in; margin-bottom:0in;margin-left:.2in;margin-bottom:.0001pt;mso-add-space:auto; text-indent:-.2in;mso-list:l2 level1 lfo6"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">the pesto can be used for all kinds of things: on a sandwich mixed with little aioli, on pasta, or even as a dip for veggies. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-top:0in;margin-right:0in;margin-bottom:0in; margin-left:.2in;margin-bottom:.0001pt;text-indent:-.2in;mso-list:l2 level1 lfo6"><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Symbol;mso-fareast-font-family: Symbol;mso-bidi-font-family:Symbol"><span style="mso-list:Ignore">·<span style="font:7.0pt "Times New Roman""> </span></span></span><span style="font-size:8.0pt;mso-bidi-font-size:12.0pt;font-family:Futura">VARIATION: for a larger lunch/first course portion quickly sauté some bay scallops or shrimp with shallots, chilies, pepitas, and fresh corn. serve the sautéed seafood piled in the middle of a large pasta bowl and then pour the soup from a insulated pitcher into the side of the bowl at the table for a more dramatic presentation. garnish around w/ the pesto. perfect for a dinner party.<o:p></o:p></span></p> <!--EndFragment--> </span><p></p> <!--EndFragment-->GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-50100039670234216152009-11-14T21:46:00.000-08:002009-11-14T22:33:29.496-08:00I've been reading a lot of Micheal Pollan lately ...Our desires to change and be changed live happily in the kitchen. There we find a palette of pleasures with which we can paint the most whimsical gratifications to our specific tastes and needs. What is significant about the relationship between cooking and human nature is that as we desire pleasure we also require balanced nourishment. A two way street flanked by billboards imploring you to make the right decision.<br /><br />Voltaire said that, “Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” Often when eating and cooking are not chief interests in a person’s life, the “task” of feeding oneself can be burdensome and inconvenient. This has led us toward the increasingly processed and faster food diet that has become ubiquitous across our country, which is now known as the Western diet: High fat, high sugar, high carb, high gratification. The comfort foods of old, based on traditional, hand-made links to our heritage and history, have been replaced by the products of a thirty-two-billion-dollar food-marketing machine. The prosperity we’ve enjoyed since the end of WWII has instigate the decadent society we’re rapidly becoming (faster than ever).<br /><br />In “In Defense of Food,” Michael Pollan tells us that “today in America the culture of food is changing more than once a generation, which is historically unprecedented….” This disconnect between historical foodways and modern eating habits has led us down a path laid with filet-o-fish sandwiches (instead of catfish po’boys), chocolate chip granola bars (instead of whole grains), and factory processed chicken “sausage” (instead of fresh roasted chicken). We have lost our way. The road signs are pointing in too many directions at once, which leaves one in a state of panic. With the multitude of choice out there, we forget to trust our instincts. The “paradox of choice” is true and alive in our national eating habits.<br /><br />This is the part I’m most concerned about. Sure there are the related issues of dubious food marketing and imitation-food products masquerading as nutritional wunderkinds, but the choice to eat what we eat is still an internal process of our own psyche. The act of choosing to east ten big macs a week is still the choice that you made, not the choice of some evil processed food supplier out there in the ether of American commodities commerce. It is you and your neighbor who are choosing not to go to the farmer’s market and instead depend on the supermarket to provide you with wax covered, pesticide ridden vegetables. But how are we supposed to make the decision with all the conflicting information out there? It’s a complicated answer to nail down.<br /><br />True, we are constantly bombarded by media and advertising telling us to eat this and not eat that (which is why Michael Pollan HAD to write a book defending the simple act of eating food) but every person who saddles up to a booth in their local fast food hamburger joint is compelled by the comforting notion of beef, cheese, and fried starch. This process of indulgence turned instant gratification releases so many endorphins into our brain that we stand little chance of denying our desire for the resulting feelings of satiation and comfort. Eating like this is an addiction. Making the right decision is a secondary consideration to the convenience of such a gratifying consumer experience.<br /><br />So we have to move past our indulgent desire for instant gratification and strive for something more responsible. Beyond the environmental, social, and economic reasons to eat locally and organically, there is the most immediate concern that affects all of us: our health. The personal responsibility to respect our bodies and balance the indulgence with sensible, healthy food choices is the first step toward repairing the damage. Michael Pollan and Marion Nestle have both distilled the numerous adages and “rules to eat by” into three simple phrases: EAT FOOD. NOT TOO MUCH. MOSTLY VEGETABLES.<br /><br />Words to live by, and eat by.GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0tag:blogger.com,1999:blog-9038702488179060899.post-87460853710933826592009-04-30T01:08:00.000-07:002009-05-02T11:37:53.794-07:00Cafe Du Monde: Fried Dough & Caffeine! Hell Yeah!<div>At first, venturing out beyond the walls of my hotel without a game plan was a bit overwhelming. But i was itching to go eat and explore. There was this list of things i wanted to do, which i pulled from many sources. My boss Pandee told me to go to Mother's for the Ferdie Special w/ Debris, Cafe Du Monde for Chicory Cafe au Lait, Central Grocery for Muffaletta, etc... Her list was a best of the best. Then Christine Carroll, the <a href="http://www.culinarycorps.org">Culinary Corps</a> founder/organizer had a more elaborate list that covered everything from best lunch to best recreational cooking classes. So, to be sure, i had a plethora of things to do but somewhat limited means by which to explore these many options. But i did my best to see as much as i could in the limited time i had. Cruising down canal street gave you so many options, but that road ultimately led to one place.</div><div><br /></div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/_M07rYgPDNDM/SfldrWy5M9I/AAAAAAAAAPg/F_LagfgJ69A/s320/DSC00782.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330394633404494802" style="cursor: pointer; width: 320px; height: 240px; " /></div><div><br /></div><div style="text-align: left;">I was drawn to this place more often then i care to admit. Some would call it meccha or the hub of civilization, i just called it breakfast. It always seemed like a good idea to go to <a href="http://www.cafedumonde.com/history.html">Cafe Du Monde.</a> No matter what time of day, whenever we would walk by or actually stop and get a table, the place was packed. It was open 24 hours a day, which i guess isn't that uncommon for doughnuts and coffee. But the beignets were delicious and the coffee (when you asked for it black) was strong enough to give you extra sensory perception. So in that respect, this so-called coffee shop was more than the sum of it's parts. </div><div><br /></div><div>The tables were all packed underneath an overhanging patio, and the countless waiters and waitresses navigated the cramped quarters like rats in a warren. As they nonchalantly hauled trays precariously piled high with brimming cups of scalding coffee and saucers of snow capped beignets, i waited for the loud crash of chipped china hitting concrete, but to no avail. This place was a well oiled machine, albeit a idiosyncratic machine of many rusty parts. The actual beignet production process was pretty seamless too (so seamless in fact that they provided a viewing window through which to witness the action). They ran the dough through a sheeter and then through a cutter and more casual than i thought was acceptable, the cook threw the raw beignet dough, probably 12 at a clip, into a huge deep fryer with a splash of skin-melting magma characteristic of <a href="http://www.garyreedart.com/MINI-Kilauea.jpg">Hawaii's Mount Kilauea.</a></div><div><br /></div><div>It defied reason how this operation sustained itself over the decades. But i guess when a system works, there's no reason to fix it.</div><div><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_M07rYgPDNDM/Sfldr6cINkI/AAAAAAAAAP4/Gwaf8DDaCUE/s1600-h/DSC00793.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_M07rYgPDNDM/Sfldr6cINkI/AAAAAAAAAP4/Gwaf8DDaCUE/s320/DSC00793.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330394642972685890" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_M07rYgPDNDM/Sfldr68TQ7I/AAAAAAAAAQA/HpZE9FSNF_0/s1600-h/DSC00790.JPG"><img src="http://2.bp.blogspot.com/_M07rYgPDNDM/Sfldr68TQ7I/AAAAAAAAAQA/HpZE9FSNF_0/s320/DSC00790.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330394643107627954" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_M07rYgPDNDM/Sfldr6cINkI/AAAAAAAAAP4/Gwaf8DDaCUE/s1600-h/DSC00793.JPG"><br /></a></div><div><br /></div><div>Somehow, those little squares of dough made it out of the gauntlet in pristine condition and after being dumped with powdered sugar, they were ushered out to their awaiting public. They were neither greasy nor were they cold. Each a little pillow of fluffy delicious i can only dream about late at night when the hankering for fried dough creeps into my subconscious. <br /></div><div><br /></div><div>It was a perfect introduction to the tourist experience in New Orleans. It was also the perfect way to share some time with some newly made friends. Mark Carter, Lisa Slater, and Aimee Bariteau were the first of my Culinary Corps compatriots that i had the pleasure of meeting. We all had doughnuts on the brain and met up before the volunteer work officially began to share or mutual love of all things fried. We discussed the work ahead of us and talked about our lives back home, all through mouthfuls of hot beignet and milk flavored coffee. (Or was it coffee flavored milk?) These early relationships were what served as the foundation for the entire trip. A bunch of food freaks weaving a common thread through an uncertain experience, making the best of a situation by consuming the comforts of a city renowned for its cuisine. We truly were about to embark on something magical, and if these were the quality of people that i would be working with for the next week, i was one of the luckiest people in the Big Easy.</div><div><br /></div><div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_M07rYgPDNDM/Sfldrm935zI/AAAAAAAAAPw/ULkuJC8IDNQ/s1600-h/DSC00785.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_M07rYgPDNDM/Sfldrm935zI/AAAAAAAAAPw/ULkuJC8IDNQ/s320/DSC00785.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330394637745514290" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_M07rYgPDNDM/SfldrbXWevI/AAAAAAAAAPo/PpZSn6wR5uE/s1600-h/DSC00787.JPG"><img src="http://3.bp.blogspot.com/_M07rYgPDNDM/SfldrbXWevI/AAAAAAAAAPo/PpZSn6wR5uE/s320/DSC00787.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5330394634631150322" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /></div></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style=" white-space: pre;font-family:'Lucida Grande';"><span class="Apple-style-span" style=" white-space: normal; font-family:Georgia;"><span class="Apple-style-span" style="font-size: medium;">Cafe Du Monde was more than a cafe, it was a state of mind. I believed it served as a gateway for visitors to enter the reality of an actual New Orleanian. Having that chicory coffee coursing through your system, inhaling the cloud of powdered sugar as it's aspirated into the air by other first time beigners, absorbing the constant din of chatter, brass instruments, and commerce that filled the atmosphere. These things, like an aperture of a camera, helped bring the true experience of NOLA into focus, capturing the essence of its uniqueness with each sugary mouthful of beignet and each swallow of milky coffee.</span></span></span></div><div><br /></div><div>Now was it milk-flavored coffee OR coffee-flavored milk? What do ya'll think? Let me know.</div><div><br /></div><div>-GDP</div>GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com1tag:blogger.com,1999:blog-9038702488179060899.post-17408007524341587852009-04-27T17:44:00.000-07:002009-04-27T18:18:30.238-07:00I'm finally home!<p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">I'm finally home and it feels like i've been gone for an eon. I'm restless, thirsty and all i want to do is laundry for some reason. I don't actually feel like cooking, which is weird because i always feel like cooking. I think the respite from my normal routine has shaken my very foundation and left me asking the same questions that creep into my brain when things get really tough in my life. Am i really doing what i love? Am i doing something worthwhile with my life? Am i actually making a difference doing what i'm doing? But now i'm not exploring these ideas from a place of frantic stress, but rather an off-centered place of calm. I can actually hear bird chirping outside my window and I think i would normally have tuned that out due the reflex I have when I’m at work of tuning out all unnecessary stimulus, while I’m attempting to concentrate in something. My mind is pleasantly clear, maybe it’s the second beer I just started. </span></span></p><p class="MsoNormal" style="margin-bottom:0in;margin-bottom:.0001pt;mso-pagination: none;mso-layout-grid-align:none;text-autospace:none"><span style="mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Anyway…I haven't heard the clatter of the ticket machine spitting out orders in like 2 weeks. It's a really amazing feeling, actually. The jolting fear that i forgot to order something from produce or the fish company or some other purveyor hasn't struck me in a few days. I’m not sure what it’s going to be like when I get back to work tomorrow. I’m actually excited to get back to cooking, but I’m pretty much dreading the state of my mis en place. After two weeks the menu is probably going to look a little different than I left it. But thus is the nature of my chosen profession, the constant, unrelenting controlled chaos that is a small, ill-designed kitchen.</span></span></p> <p class="MsoNormal"><span style=" mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">I wanted to start posting some pictures from my trip and begin the process of chronically the events of Culinary Corps, as well as my days before and after. So with out further ado, here’s my trip to NOLA:</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">The night before I got on the plane at SFO, I stayed with my homeboy Nick and his girlfriend Erin. They are some of the coolest peeps that I know and their apartment is awesome and is situated right across the street from Duboce Park in SF. I went to Bi-Rite and got stuff to make dinner and stunk up Nick’s apartment with merguez sausage and threw it over some pasta with mushrooms and a quick ragout. Delicious! And of course after dinner, Nick put his mixologist skills to work and pored me a perfect Manhattan, my first Manhattan in fact. Again, delicious! </span></span></p><p class="MsoNormal"></p><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_M07rYgPDNDM/SfZXYF4A9AI/AAAAAAAAAOg/QDrh4LiVOx8/s1600-h/DSC00767.JPG"><img src="http://1.bp.blogspot.com/_M07rYgPDNDM/SfZXYF4A9AI/AAAAAAAAAOg/QDrh4LiVOx8/s320/DSC00767.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329543280445158402" style="cursor: pointer; width: 240px; height: 320px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_M07rYgPDNDM/SfZXX8yrKMI/AAAAAAAAAOY/W13QSNXuBwk/s1600-h/DSC00766.JPG"><img src="http://3.bp.blogspot.com/_M07rYgPDNDM/SfZXX8yrKMI/AAAAAAAAAOY/W13QSNXuBwk/s320/DSC00766.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329543278006839490" style="cursor: pointer; width: 240px; height: 320px; " /></a></div><p class="MsoNormal">It was the perfect way to start my trip and I couldn’t have asked for better company than Nick and Erin. Woke up at 3:30 the next morning and caught a cab to the airport to catch my 6:00am flight to NOLA.<br /></p>As I sat down in the plane, I had no idea what to expect when I touched down in NOLA. I knew basic facts about the city. I looked at the weather report and everything looked amazing for the time that I would be there. I knew there were afew things that I really wanted to do when I got there, but I was essentially leaving things up to chance.<p></p> <p class="MsoNormal"><span style=" mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">In terms of my expectations for the volunteer work I was about to get into, I was pretty much at a loss for what was coming next. I knew from talking to Christine and e-mailing back and forth that she was uber-organized and that the trip was going to be planned out to the letter. I knew what the itinerary and all the events we would be taking part in, but that didn’t account for last minute changes that would inevitably happen and the ultimate variable of group dynamics. Who were these people I was about to be thrown together with for the next week? I was dying to find out!</span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">I sat there in the plane and imagined myself cooking in some small, hot kitchen, stirring a big pot of crawfish with crazy cooks yelling all around me and hot boiling crayfish water leaping all over my arms. I was freaking out a little, and luckily the trip was nothing like that. Well at least the big pot of crayfish never made an appearance. The rest we can leave up to interpretation. Haha. I was definitely ready for anything and looking forward to meeting all the people I had chatted with on our conference call. </span><span class="Apple-style-span" style="font-size:medium;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style=" mso-bidi-;font-family:Georgia;"><span class="Apple-style-span" style="font-size:medium;">Here’s some pictures of Louisiana as I was flying over. The Mississippi river was as brown as everyone told me it was going to be. And it dawned on me just how surrounded with water New Orleans really is. There’s the Mississippi river on one side and then there’s lake pontchatrain on the other. The reality of the flooding really begins to set in when you see with your own eyes just how the geography is situated.</span></span></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_M07rYgPDNDM/SfZYdfb6NCI/AAAAAAAAAPA/CdRHpt_vAd4/s1600-h/DSC00778.JPG"><img src="http://4.bp.blogspot.com/_M07rYgPDNDM/SfZYdfb6NCI/AAAAAAAAAPA/CdRHpt_vAd4/s320/DSC00778.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329544472717571106" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_M07rYgPDNDM/SfZYdFzfm5I/AAAAAAAAAO4/x_SJtJZ9WIc/s1600-h/DSC00776.JPG"><img src="http://4.bp.blogspot.com/_M07rYgPDNDM/SfZYdFzfm5I/AAAAAAAAAO4/x_SJtJZ9WIc/s320/DSC00776.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329544465837169554" style="cursor: pointer; width: 320px; height: 240px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_M07rYgPDNDM/SfZYc8F-cRI/AAAAAAAAAOw/kmBXMiY97Qw/s1600-h/DSC00770.JPG"><img src="http://2.bp.blogspot.com/_M07rYgPDNDM/SfZYc8F-cRI/AAAAAAAAAOw/kmBXMiY97Qw/s320/DSC00770.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329544463230333202" style="cursor: pointer; width: 320px; height: 240px; " /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_M07rYgPDNDM/SfZYc2VdEVI/AAAAAAAAAOo/p99PT119PCI/s1600-h/DSC00769.JPG" style="text-decoration: none;"><img src="http://1.bp.blogspot.com/_M07rYgPDNDM/SfZYc2VdEVI/AAAAAAAAAOo/p99PT119PCI/s320/DSC00769.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5329544461684642130" style="cursor: pointer; width: 240px; height: 320px; " /></a></p><p class="MsoNormal">It was an awesome way to start a visit to the Crescent City that would really test me in ways that i'd never been tested and pushed me in directions i never thought i'd like to be pushed in.There will be more posts to come, i need to go change my laundry.</p><p class="MsoNormal">-GDP</p> <!--EndFragment-->GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com1tag:blogger.com,1999:blog-9038702488179060899.post-55794813947136835872009-03-27T03:58:00.000-07:002009-03-27T04:21:12.262-07:00Dinner with Mom at Grange<img src="http://4.bp.blogspot.com/_M07rYgPDNDM/ScyuPWN0HdI/AAAAAAAAAEI/bWbHacFTrlY/s320/DSC00663.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317816838702505426" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 201px; " /><br />The Citizen Hotel unveiled its new restaurant about four months ago and has been a success since its opening. The theme of the restaurant is local, local, local. With morel mushrooms from Yosemite, pork from the Sacramento Valley, and produce from local farmers markets. Grange is fulfilling its commitment to the tenets of the slow food movement. We ate around 7:30 and the restaurant was pretty much full on a sunday.<div><br /></div><div style="text-align: center;"><img src="http://1.bp.blogspot.com/_M07rYgPDNDM/ScyyFGqyR-I/AAAAAAAAAEQ/uva1tPbCo9c/s320/DSC00660.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821060776871906" style="cursor: pointer; width: 240px; height: 320px; " /><img src="http://4.bp.blogspot.com/_M07rYgPDNDM/ScyyFksbHTI/AAAAAAAAAEY/MlKXHxAb4g4/s320/DSC00659.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821068836805938" style="cursor: pointer; width: 320px; height: 240px; " /><br /></div><div><br /></div><div>We were in a comfort food kind of mood i guess because if there was starch on the menu, then we were ordering it. We got a frito misto of white fish, calamari, onions, caper, and lemons served with a caper aioli. It was pretty awesome. We also tried the tagliatelle, which was dressed with a delicious meyer lemon cream and tossed with crunchy fennel and crab meat. The pasta was a little tough, but the flavors were on point.</div><div><br /></div><div style="text-align: center;"><img src="http://4.bp.blogspot.com/_M07rYgPDNDM/ScyyF3IW_NI/AAAAAAAAAEo/hlv9qqoSds0/s320/DSC00662.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821073785814226" style="cursor: pointer; width: 320px; height: 226px; " /><img src="http://4.bp.blogspot.com/_M07rYgPDNDM/ScyyFtyPWgI/AAAAAAAAAEg/zPTY-YTERv8/s320/DSC00661.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821071277120002" style="cursor: pointer; width: 320px; height: 238px; " /><br /></div><div><br /></div><div>For our entrees, we had meat and....yup, you guessed it, more starch. I had the braised pork shank which was stuffed and rolled with house-made fennel sausage and served over creamy grits and roasted carrots. The dish was good, the braising jus was seasoned aggressively and the grits had just the right amount of toothiness. Mom had the zinfandel braised shortribs wth potato puree and gremolata. The short ribs were ridiculously tender and i can appreciate that because I have yet to perfect the art of braised short ribs. Mom had a gin and tonic with dinner and i had a bottle of Green Flash Brewing Co. West Coast IPA. The hoppy IPA was great with the creamy grits and pork, also the crispy frito misto, too. </div><div><br /></div><div style="text-align: center;"><img src="http://2.bp.blogspot.com/_M07rYgPDNDM/ScyyNCQT10I/AAAAAAAAAE4/VBMkA0c4uEc/s320/DSC00665.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821197031036738" style="cursor: pointer; width: 320px; height: 238px; " /><img src="http://3.bp.blogspot.com/_M07rYgPDNDM/ScyyF76htHI/AAAAAAAAAEw/IeTPJ7xpAB0/s320/DSC00664.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5317821075069973618" style="cursor: pointer; width: 320px; height: 206px; " /></div><div><br /></div><div>Dessert: We had a chocolate cheese cake on top of a hazelnut-rice crispy wafer, caramel sauce, and bruled bananas. Chocolate Decadence with peanut butter anglaise, peanut dust, candied peanuts, maldon sea salt...both were equally delicious, equally rich, and more than enough to eat all at once, so we took them home and i'm sure mom and my aunt enjoyed them the following evening.</div>GDPhttp://www.blogger.com/profile/01502202940308133240noreply@blogger.com0